We are extremely proud of our exclusive partnership with the prestigious Michelin Guide, a globally recognized symbol of culinary excellence. This partnership is a testament to the International Butler Academy's commitment to providing the highest quality culinary training. At The International Butler Academy, we understand the dedication and investment required to achieve perfection. We take great joy in witnessing the unique and esteemed culinary craftsmanship sought after by chefs and recognized by Michelin.
How the Michelin Guide started
It all started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edouard Michelin founded their eponymous tire company, fueled by a grand vision for the French automobile industry when fewer than 3,000 cars were in the country. To help motorists develop their trips, thereby boosting car sales and, in turn, tire purchases, the Michelin brothers produced a small guide filled with handy information for travelers, such as maps, information on how to change a tire, where to fill up on petrol, and wonderfully, for the traveler in search of respite from the adventures of the day, a listing of places to eat or take shelter for the night. For two decades, all that information came at no cost. Until a fateful encounter that remains a favorite anecdote, we repeat today when Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand-new MICHELIN Guide was launched in 1920 and sold for seven francs.
A better way forward.
For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, and the abandonment of paid-for advertisements in the guide. Acknowledging the growing influence of the guide’s restaurant section, the Michelin brothers also recruited a team of mystery diners - or restaurant inspectors, as we better know them today - to visit and review restaurants anonymously. In 1926, the guide began to award stars for fine dining establishments, initially marking them only with a single star. Five years later, a hierarchy of zero, one, two, and three stars was introduced, and in 1936, the criteria for the starred rankings were published.
Thanks to its serious and unique approach, the MICHELIN Guides became best-sellers without equals during the rest of the 20th century. The guide now rates over 30,000 establishments in over 30 territories across three continents. More than 30 million MICHELIN Guides have been sold worldwide since. The remarkable foresight of the founding Michelin brothers has given the company a vocation that is as relevant today as it was in 1900, namely, to make driving, tourism, and the search for unforgettable experiences available to all.