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Michelin 2007 - Plans for Consolidation and Significant Expansion (24/01/2007)
The Michelin Guide is constantly developing, evolving and modernizing, with the goal of
always more fully satisfying readers’ expectations.
In November 2005, the Michelin Guide crossed the Atlantic for the first time with the
publication of the Michelin Guide New York City 2006. The second edition of this Guide,
updated for 2007, was released in October 2006. It contains nearly 530 restaurants and
50 hotels.
One new addition this year is the first Michelin Guide San Francisco, Bay Area & Wine
Country, introduced in early October 2006. It covers San Francisco, Oakland, San Jose and
Berkeley, as well as the neighboring Napa and Sonoma valleys with their vineyards.
Using the same format as the New York City Guide (two establishments per page, lengthy,
detailed comments, a list of typical dishes for “starred” restaurants, photographs of the
interior, etc.), the new Guide includes a selection of some 350 restaurants and 60 hotels
in all price and comfort categories.
After the East Coast with New York and the West Coast with San Francisco, what will the
Michelin Guide’s next stop be? The Pacific Northwest with Seattle or the South and Miami?
The answer will be forthcoming within the next few months. However, one thing is sure. In
the years ahead, the Michelin Guide will continue to develop in the United States.
And turning to the Far East, the Michelin Guide obviously has projects in Asia as well.
Studies are underway to determine the first destination, with Shanghai, Beijing, Hong
Kong and Tokyo among the candidates. Another question under consideration is whether
to use city guides, as in the United States, or country guides. All of these possibilities and
proposals are being carefully examined by the Michelin Guide teams.
From the little 400-page “Red Guide” introduced by the brothers André and Edouard
Michelin in 1900…to the latest addition to the collection, the Michelin Guide San Francisco,
Bay Area & Wine Country 2007, released in October 2006 with an introduction written by
Group Managing Partner Michel Rollier…via the New York City Guide, the first edition of
which was published in November 2005, under the leadership of Edouard Michelin, who
launched the Guide’s development in the United States…a lot of ground has been
covered. And there’s still a long way to go. The road ahead is long and future projects are
numerous.
The Michelin Guide is constantly developing, evolving and modernizing, with the goal of
always more fully satisfying readers’ expectations.
In November 2005, the Michelin Guide crossed the Atlantic for the first time with the
publication of the Michelin Guide New York City 2006. The second edition of this Guide,
updated for 2007, was released in October 2006. It contains nearly 530 restaurants and
50 hotels.
One new addition this year is the first Michelin Guide San Francisco, Bay Area & Wine
Country, introduced in early October 2006. It covers San Francisco, Oakland, San Jose and
Berkeley, as well as the neighboring Napa and Sonoma valleys with their vineyards.
Using the same format as the New York City Guide (two establishments per page, lengthy,
detailed comments, a list of typical dishes for “starred” restaurants, photographs of the
interior, etc.), the new Guide includes a selection of some 350 restaurants and 60 hotels
in all price and comfort categories.
After the East Coast with New York and the West Coast with San Francisco, what will the
Michelin Guide’s next stop be? The Pacific Northwest with Seattle or the South and Miami?
The answer will be forthcoming within the next few months. However, one thing is sure. In
the years ahead, the Michelin Guide will continue to develop in the United States.
And turning to the Far East, the Michelin Guide obviously has projects in Asia as well.
Studies are underway to determine the first destination, with Shanghai, Beijing, Hong
Kong and Tokyo among the candidates. Another question under consideration is whether
to use city guides, as in the United States, or country guides. All of these possibilities and
proposals are being carefully examined by the Michelin Guide teams.
From the little 400-page “Red Guide” introduced by the brothers André and Edouard
Michelin in 1900…to the latest addition to the collection, the Michelin Guide San Francisco,
Bay Area & Wine Country 2007, released in October 2006 with an introduction written by
Group Managing Partner Michel Rollier…via the New York City Guide, the first edition of
which was published in November 2005, under the leadership of Edouard Michelin, who
launched the Guide’s development in the United States…a lot of ground has been
covered. And there’s still a long way to go. The road ahead is long and future projects are
numerous.
Benchmark Dates in US Michelin Development
November 2005: Launch of the first Michelin Guide New York City.
Early October 2006: Launch of the first Michelin Guide San Francisco, Bay Area & Wine
Country with a selection of more than 350 restaurants and 60 hotels in San Francisco,
Oakland, San Jose and Berkeley, as well as in the neighboring vineyard regions of Napa
and Sonoma.
Late October 2006: Launch of the second edition of the Michelin Guide New York City, with
nearly 530 restaurants in Manhattan, the Bronx, Queens, Staten Island and Brooklyn, and
50 hotels in Manhattan. Also included is the “Coming Soon” list of restaurants not ready to
open when the Guide was printed.
The Michelin Guide has now crossed the Atlantic for the first time and is constantly
developing. The goal for the coming years is to cover the major American cities.
The format of the Michelin Guide New York City 2007 and the Michelin Guide San
Francisco, Bay Area & Wine Country 2007 differs from the one used for European Guides,
with two establishments per page, and longer, more detailed comments. One, two and
three-star restaurants are presented on a double-page spread with lists of typical dishes
and photographs of the interior. Hotels awarded one or more pavilions receive a full page
each with detailed comments and a photograph of the establishment.
The Michelin Guide New York City 2007 and the Michelin Guide San Francisco, Bay Area &
Wine Country 2007 also feature a listing of restaurants by type of cuisine (American, Asian,
Spanish, French, etc.) in the introductory pages, as well as lists of restaurants that offer
meals for less than $25 dollars, serve brunch or are open late. Another useful piece of
information: restaurant opening and closing times.
The 2007 edition of the two Guides includes an important new feature: a selection of Bib
Gourmand restaurants. The Bib Gourmand symbol identifies restaurants offering high-
quality food and good value for the money, with meals comprising two dishes and a glass
of wine or a dessert for less than $40 in the New York City Guide and less than $35 in the
San Francisco, Bay Area & Wine Country Guide.
November 2005: Launch of the first Michelin Guide New York City.
Early October 2006: Launch of the first Michelin Guide San Francisco, Bay Area & Wine
Country with a selection of more than 350 restaurants and 60 hotels in San Francisco,
Oakland, San Jose and Berkeley, as well as in the neighboring vineyard regions of Napa
and Sonoma.
Late October 2006: Launch of the second edition of the Michelin Guide New York City, with
nearly 530 restaurants in Manhattan, the Bronx, Queens, Staten Island and Brooklyn, and
50 hotels in Manhattan. Also included is the “Coming Soon” list of restaurants not ready to
open when the Guide was printed.
The Michelin Guide has now crossed the Atlantic for the first time and is constantly
developing. The goal for the coming years is to cover the major American cities.
The format of the Michelin Guide New York City 2007 and the Michelin Guide San
Francisco, Bay Area & Wine Country 2007 differs from the one used for European Guides,
with two establishments per page, and longer, more detailed comments. One, two and
three-star restaurants are presented on a double-page spread with lists of typical dishes
and photographs of the interior. Hotels awarded one or more pavilions receive a full page
each with detailed comments and a photograph of the establishment.
The Michelin Guide New York City 2007 and the Michelin Guide San Francisco, Bay Area &
Wine Country 2007 also feature a listing of restaurants by type of cuisine (American, Asian,
Spanish, French, etc.) in the introductory pages, as well as lists of restaurants that offer
meals for less than $25 dollars, serve brunch or are open late. Another useful piece of
information: restaurant opening and closing times.
The 2007 edition of the two Guides includes an important new feature: a selection of Bib
Gourmand restaurants. The Bib Gourmand symbol identifies restaurants offering high-
quality food and good value for the money, with meals comprising two dishes and a glass
of wine or a dessert for less than $40 in the New York City Guide and less than $35 in the
San Francisco, Bay Area & Wine Country Guide.
