For over 100 years, the Michelin Guide has been awarding stars to the world's best restaurants, becoming an international reference in gastronomy. This rating system has become one of the most prestigious distinctions a restaurant can receive.
The initial strategy behind the Michelin Guide was not to promote culinary excellence, but rather a commercial objective. The Michelin brothers wanted to encourage drivers to travel more, as this would result in greater wear on their car tires and, consequently, a more frequent need to replace them.
In this way, the guide was created as a marketing tool to sell Michelin tires, encouraging motorists to explore new roads and destinations. Over time, the guide evolved and began to include restaurant and hotel recommendations.
This commercial initiative ended up transforming into a legend of cooking and dining, with the star system becoming a symbol of prestige and quality recognized worldwide. The article suggests that the history of the mentioned dishes tells the whole story of this evolution and the guide's impact on gastronomic culture.
