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Michelin announces San Francisco, Bay Area as North American guide destination
New York City, which was introduced in November 2005. For its debut in the San
Francisco area, the Guide will provide a selection and rating, in all categories of comfort
and prices, of San Francisco and Bay Area restaurants and hotels, in a reader-friendly
layout made especially for the American market and the region's distinctive culinary and
hotel landscape.
"The diversity, breadth and depth of San Francisco's restaurant and hotel scene, coupled
with its rich gastronomic history clearly mark the city and surrounding areas as the logical
choice for the next North American title in the Michelin Guide series," commented Naret.
"As with our recently published Guide to New York City, we are making every effort to
produce a comprehensive selection that does full justice to the region's exciting restaurant
and hotel culture and also meets our readers' expectations."
During the announcement, Naret described San Francisco as unique among American
cities, citing its reputation as a world-class tourism destination and stressing the
importance of its treasured culinary traditions, including the genesis of organic cooking,
the foundation of California cuisine and the 'Slow Food' movement, as well as the
production of renowned wines nearby.
"The Bay Area's food-conscious residents value innovative cuisine and are passionate
about using fresh ingredients, including some of the country's highest quality organic
ingredients that are produced here," said Naret. "We are eagerly anticipating the Michelin
Guide's entry into this wonderful city known for its cuisine, culture, beauty and innovative
spirit."
As part of its meticulous and highly confidential evaluation process, Michelin
inspectors--both European and American--are currently conducting anonymous
inspections in Bay Area restaurants and hotels. As with all Michelin Guide inspections, the
process involves test meals or overnight stays at each establishment by Michelin
inspectors, in order to assess the level and the consistency of the establishment. As with all
of the Guides for all countries, inspectors pay all of their bills at restaurants and hotels.
"The Michelin inspectors are the eyes and ears of the customers, and thus the anonymity of
our inspectors is key to ensure they are treated the same as any guest would be treated,"
commented Naret.
The Michelin Guide offers a broad selection of hotels and restaurants in each price and
comfort category, taking into account each country's local environment. This rating is
unique and consistent across all countries covered by the Michelin Guide. It is expressed
in two ways:
A comfort rating: levels of comfort are rated using one to five forks and spoons for
restaurants and one to five pavilions for hotels. Those symbols only judge the comfort of
the establishment. They are: the furnishings of the establishment, the service, the
cleanliness and upkeep of the surroundings.
Special distinctions for certain establishments: these symbols include stars for the best
restaurants. Red forks and spoons or red pavilions are for especially pleasant
establishments. The stars judge only what's on the plate, meaning the quality of products,
the mastering of flavors, the mastering of cooking, the personality of the cuisine, the value
for money and the consistency of what it offers to its customers both throughout the menu
and the year.
While every restaurant in the Guide is a recommendation from Michelin, certain
restaurants deserve to be brought to the reader's attention for the particularity fine quality
of their cooking. These establishments are identified by Michelin stars, which are awarded
for the standard of meals served.
A general listing in the Guide indicates "a quality restaurant that stands out from others" in
the same category of comfort, definitely worth trying. The star ratings are as follows:
One star indicates "a very good restaurant in its category," a place offering cuisine
prepared to a consistently high standard.
Two stars denote "excellent cuisine, worth a detour," skillfully and carefully crafted dishes of
outstanding quality.
Three stars reward "exceptional cuisine, worth a special journey." Distinctive dishes are
precisely executed, using superlative ingredients.
The decision to award a star is a collective one, based on the consensus of all inspectors
who have visited a particular establishment. A written description of each establishment
and a variety of other symbols will give readers further insight into an establishment's
ambiance, type of cuisine and specialties, and wine list, customized to American tastes
and needs.
The two founders, Andre and Edouard Michelin, first impacted the transportation world, and
consequently the travel world, when their innovative ideas led to the first pneumatic
automobile tires. Since this breakthrough in travel technology, the Michelin Group has
been dedicated to providing unbiased, accurate, clear and easy-to-understand information
for the traveling customer. The Michelin Guide, first published in 1900, was created to
provide motorists with practical information about where they could service and repair their
cars and find quality accommodations or a good meal. The Guide was provided free of
charge until 1920, and the "star system" for outstanding restaurants was introduced in
1926, with the two- and three-star categories introduced in the early 1930s, clearly
positioning Michelin as the most respected arbiter of fine dining. With their unparalleled
commitment to quality, Michelin publishes close to 19 million maps, atlases, travel guides
and hotel and restaurant guides in more than 90 countries worldwide every year.
The Michelin Guide San Francisco and the Bay Area 2007 will complement the existing
catalog of Michelin maps and guides to the North American market, including the recently
launched Guide to New York City. The Guide will be available in October 2006 at
bookstores, boutiques and other participating retailers, including online retailers.
New York City, which was introduced in November 2005. For its debut in the San
Francisco area, the Guide will provide a selection and rating, in all categories of comfort
and prices, of San Francisco and Bay Area restaurants and hotels, in a reader-friendly
layout made especially for the American market and the region's distinctive culinary and
hotel landscape.
"The diversity, breadth and depth of San Francisco's restaurant and hotel scene, coupled
with its rich gastronomic history clearly mark the city and surrounding areas as the logical
choice for the next North American title in the Michelin Guide series," commented Naret.
"As with our recently published Guide to New York City, we are making every effort to
produce a comprehensive selection that does full justice to the region's exciting restaurant
and hotel culture and also meets our readers' expectations."
During the announcement, Naret described San Francisco as unique among American
cities, citing its reputation as a world-class tourism destination and stressing the
importance of its treasured culinary traditions, including the genesis of organic cooking,
the foundation of California cuisine and the 'Slow Food' movement, as well as the
production of renowned wines nearby.
"The Bay Area's food-conscious residents value innovative cuisine and are passionate
about using fresh ingredients, including some of the country's highest quality organic
ingredients that are produced here," said Naret. "We are eagerly anticipating the Michelin
Guide's entry into this wonderful city known for its cuisine, culture, beauty and innovative
spirit."
As part of its meticulous and highly confidential evaluation process, Michelin
inspectors--both European and American--are currently conducting anonymous
inspections in Bay Area restaurants and hotels. As with all Michelin Guide inspections, the
process involves test meals or overnight stays at each establishment by Michelin
inspectors, in order to assess the level and the consistency of the establishment. As with all
of the Guides for all countries, inspectors pay all of their bills at restaurants and hotels.
"The Michelin inspectors are the eyes and ears of the customers, and thus the anonymity of
our inspectors is key to ensure they are treated the same as any guest would be treated,"
commented Naret.
The Michelin Guide offers a broad selection of hotels and restaurants in each price and
comfort category, taking into account each country's local environment. This rating is
unique and consistent across all countries covered by the Michelin Guide. It is expressed
in two ways:
A comfort rating: levels of comfort are rated using one to five forks and spoons for
restaurants and one to five pavilions for hotels. Those symbols only judge the comfort of
the establishment. They are: the furnishings of the establishment, the service, the
cleanliness and upkeep of the surroundings.
Special distinctions for certain establishments: these symbols include stars for the best
restaurants. Red forks and spoons or red pavilions are for especially pleasant
establishments. The stars judge only what's on the plate, meaning the quality of products,
the mastering of flavors, the mastering of cooking, the personality of the cuisine, the value
for money and the consistency of what it offers to its customers both throughout the menu
and the year.
While every restaurant in the Guide is a recommendation from Michelin, certain
restaurants deserve to be brought to the reader's attention for the particularity fine quality
of their cooking. These establishments are identified by Michelin stars, which are awarded
for the standard of meals served.
A general listing in the Guide indicates "a quality restaurant that stands out from others" in
the same category of comfort, definitely worth trying. The star ratings are as follows:
One star indicates "a very good restaurant in its category," a place offering cuisine
prepared to a consistently high standard.
Two stars denote "excellent cuisine, worth a detour," skillfully and carefully crafted dishes of
outstanding quality.
Three stars reward "exceptional cuisine, worth a special journey." Distinctive dishes are
precisely executed, using superlative ingredients.
The decision to award a star is a collective one, based on the consensus of all inspectors
who have visited a particular establishment. A written description of each establishment
and a variety of other symbols will give readers further insight into an establishment's
ambiance, type of cuisine and specialties, and wine list, customized to American tastes
and needs.
The two founders, Andre and Edouard Michelin, first impacted the transportation world, and
consequently the travel world, when their innovative ideas led to the first pneumatic
automobile tires. Since this breakthrough in travel technology, the Michelin Group has
been dedicated to providing unbiased, accurate, clear and easy-to-understand information
for the traveling customer. The Michelin Guide, first published in 1900, was created to
provide motorists with practical information about where they could service and repair their
cars and find quality accommodations or a good meal. The Guide was provided free of
charge until 1920, and the "star system" for outstanding restaurants was introduced in
1926, with the two- and three-star categories introduced in the early 1930s, clearly
positioning Michelin as the most respected arbiter of fine dining. With their unparalleled
commitment to quality, Michelin publishes close to 19 million maps, atlases, travel guides
and hotel and restaurant guides in more than 90 countries worldwide every year.
The Michelin Guide San Francisco and the Bay Area 2007 will complement the existing
catalog of Michelin maps and guides to the North American market, including the recently
launched Guide to New York City. The Guide will be available in October 2006 at
bookstores, boutiques and other participating retailers, including online retailers.
SAN FRANCISCO, CA--Michelin will
expand its exclusive hotel and restaurant
guide series in North America to include
San Francisco and the Bay Area. The
Michelin Guide San Francisco and the Bay
Area 2007, the first-ever Michelin Guide for
a West Coast city, is scheduled to arrive in
stores October 2006. The Guide will cover
hotels and restaurants in San Francisco,
Oakland, San Jose and Berkeley, as well
as the Wine Country including Napa and
Sonoma. The announcement was made
today by Jean-Luc Naret, worldwide
director of the Michelin Guide.
The Michelin Guide, whose rating system is
internationally recognized as the height of
culinary success, is already published in 12
editions covering 20 European countries,
and additionally includes a Guide to New
expand its exclusive hotel and restaurant
guide series in North America to include
San Francisco and the Bay Area. The
Michelin Guide San Francisco and the Bay
Area 2007, the first-ever Michelin Guide for
a West Coast city, is scheduled to arrive in
stores October 2006. The Guide will cover
hotels and restaurants in San Francisco,
Oakland, San Jose and Berkeley, as well
as the Wine Country including Napa and
Sonoma. The announcement was made
today by Jean-Luc Naret, worldwide
director of the Michelin Guide.
The Michelin Guide, whose rating system is
internationally recognized as the height of
culinary success, is already published in 12
editions covering 20 European countries,
and additionally includes a Guide to New
