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Savoring the Stars: Exploring the Green Side of Michelin 1-Star Restaurants




Greetings, sleeplisters. You probably already know that I really like researching and generating each and every Sleep List. I find the research enjoyable, and it satisfies my own curiosity itch that pops up from time to time. By dedicating this season to food and cooking, but making sure to NOT make you hungry, I have had a lot of fun these last few episodes. Episode 4 is no different. I got to delve into the fascinating world of Michelin-starred restaurants.

 

A Long and Winding History

Michelin, as you may know, is a Tire Company. So how did they ever get into the business of creating a worldwide gastronomy guide? It started in France when the Michelin brothers and their staff were brainstorming ways to sell more tires. They had to get more motorists on the road and more often, so they would wear out their tires and replace them faster – it was the start of the 1900’s and the idea of motorized tourism was just taking hold.

 

The company published a guide to restaurants throughout France to give away to their customers and accomplish their goals. I have to imagine that the brothers enjoyed the work of sampling restaurants whenever they could and writing off each meal as a business expense…at least that’s how it goes in my mind, I’m not sure what the tax laws in 1900 France required.

 

The guides were free for 20 years, until, as the oft told story goes, Andre Michelin walked into one of his tire shops to find a stack of his beloved guides propping up a work bench. Based on the ideas that “man only truly respects what he pays for,” the price of the 1920 guide was set at 7 francs. With this shift, the guide also stopped selling any advertising and added some Paris hotels to the pages.

 

A Culinary Legacy Stars With a Single Star

By 1926 the restaurant inspectors as they are known today had become an anonymous group. Also, a single star began to appear in the guide next to establishments that the reviewers found particularly fine. Over the next decade that system evolved and by 1936 the criteria for 1, 2, and 3 stars was published for the world to know and for chefs to aspire to.

 

The Green Star: A New Chapter

In 2020, the Michelin Guide introduced a groundbreaking addition to its ratings — the Green Clover, affectionately referred to as the Green Star. This marked a significant step toward recognizing and celebrating restaurants that champion sustainability and environmentally conscious practices. It's not just about crafting exquisite dishes; it's about doing so with a deep commitment to our planet and to the people who produce the food each restaurant serves.

 

Growing Green: Over 400 Restaurants and Counting

Since its inception, the list of Green Star restaurants has flourished, boasting over 400 establishments worldwide. These culinary havens go beyond the plate, weaving sustainability into their very fabric. They form partnerships with local and organic farmers, nurture farm-to-table culinary gardens, and embrace the beauty of seasonal, locally sourced ingredients.

 

As we journey into the world of sustainable Michelin stars, it's not just about savoring extraordinary dishes; it's about savoring a commitment to a greener, more sustainable future. In our upcoming Sleep Lists episode, we'll be exploring these remarkable establishments that have earned their Green Stars as well as a classic Michelin Star.


Tune In: A Night of Stars and Serenity

Join me on Sleep Lists as we delve into the world of Sustainable Michelin Star Restaurants. Experience the allure of culinary dreams intertwined with a commitment to our planet. Each episode is a lullaby for your senses, a soothing exploration that transcends the ordinary.



As you drift into a world of Michelin magic, may your dreams be filled with stars and the promise of a more sustainable, flavorful tomorrow.

 

Signing off with lots of love,

Helen

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