Michelin, follow the guide

March 2009, the 100th edition of the Michelin Guide. It has become the highest reference among restaurant guides and each year awards stars to the most deserving chefs and restaurant owners. It is today an institution which exits in several European countries, and in the last few months in the United States of America and Japan. The stars are this food bible’s flashy window dressing. Continuously added to, always up-to-date, what are the secrets of its making? How does it work? By what criteria are its classifications decided? How do its inspectors work? How are the restaurants evaluated? And who are today’s Michelin-starred chefs.