important, for haute cuisine internationally. It is a clear example of successful self-regulation. That is, companies and professionals in the sector freely accept the criteria imposed by the Guide and abide by its decisions. It’s certainly a success story because it undeniably guarantees the quality of restaurants that earn one of the so-called Michelin stars, which can reach up to three. Earning one of these coveted stars, especially all three, guarantees the restaurant and its chef fame and professional success, which usually translates into higher incomes. However, the process by which this success is achieved (some of the stars) is, in my opinion, not entirely clear. According to the website itself, it appears that inspectors trained at the world’s best hotel and restaurant schools tour the establishments. They do so anonymously “to fully assess the level of service offered to all guests. They pay the bill and can then reveal their identity if they want any additional information. Readers’ emails also provide us with valuable testimonials and a whole range of information that will be taken into account when developing our tour itineraries 20. “ The independence, as stated on its website, is absolute in order to “maintain a completely objective point of view, always seeking the reader’s interest. The selection of establishments is carried out completely independently, and registration in the guide is completely free. The inspectors and the editor-in-chief make decisions collegially, and the highest awards are debated at the European level.” The point is that beyond these statements made on the website itself, there is no guarantee other than its own reputation and that of the restaurants and chefs who are part of it, which is certainly no small feat. For twenty years, all this information was published free of charge. Until the day of an important event, now a mere anecdote, when André Michelin visited a tire shop and discovered that his prized guides were being used as shims for a bench. So, based on the idea that “man only truly respects what he pays for,” a new MICHELIN Guide was launched in 1920, priced at 7 francs. The 1923 guide featured the section “Recommended Hotels and Restaurants.” This was the first time independent restaurants were mentioned, as until then only hotel restaurants had been mentioned. Aware of the growing interest in the guide’s restaurant section, the Michelin brothers recruited a team of mystery diners, now known as “inspectors,” to anonymously visit and review restaurants. In 1926, the guide began awarding stars to the quality of restaurants, although initially only one star was awarded. Five years later, a hierarchy of one, two, and three stars was established, and in 1936, the criteria used for granting these awards were published. Today, the MICHELIN Guide has become a global benchmark in the field of gastronomy, thanks to its ongoing commitment to readers and its rigorous selection process, which is independently applied worldwide. This selection is carried out by anonymous inspectors, highly trained professionals who apply the same working methods worldwide. The Michelin Group’s mission to improve mobility, which guided the creation of the guide, is at the heart of the Michelin brand’s DNA, reflected in its slogan “The best way forward.” https://guide.michelin.com/en/en/history -of-the-michelin-guide , last accessed March 17, 2025. 20 https://guide.michelin.com/en/en/the-inspection-process [last consulted on March 17, 2025]. 13 ADMINISTRATIVE CONTROL IN THE “HIGH QUALITY” GASTRONOMIC OFFER
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