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Cornell Hotel and Restaurant Administration Quarterly, Vol. 46, No. 2, 170-187 (2005)
DOI: 10.1177/0010880405275115

Behind the Stars

A Concise Typology of Michelin Restaurants in Europe

Colin Johnson

San José State University, cjohnson{at}casa.sjsu.edu

Bernard Surlemont

University of Liege, b.surlemont{at}ulg.ac.be

Pascale Nicod

Lausanne Institute of Hospitality Research, Ecole Hôtelière de Lausanne

Frederick Revaz

Lausanne Institute of Hospitality Research, Ecole Hôtelière de Lausanne

The Michelin star system in Europe is the best-known and most respected ranking system for high-quality or haute cuisine restaurants. This study examines Michelin’s grading procedures and how chefs and restaurateurs perceive the ranking system and the Michelin awards. The study surveyed chefs in thirty-six restaurants ranked as having two or three Michelin stars over the period of ten years in France, Belgium, the United Kingdom, and Switzerland. The chefs identified the following key factors that attributed to the success of their restaurants: investment and investment types, sources of financing, pursuit of excellence, and culinary craftsmanship involved. While the Michelin star chefs were tremendously successful as culinary artisans, this study revealed that the financial success of the Michelin star-rated restaurants was far more heterogeneous.

Key Words: Michelin (restaurant guide) • Michelin star restaurants • restaurant management • restaurant financing


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