About the Author

Michelin’s first Red Guide was published in 1900 in France. From a small, 400-page guide distributed free of charge to motorists to make their travels easier and more enjoyable, the Michelin Red Guide has developed over the years to become the benchmark in gourmet dining and a cultural icon in its own right. Today, the series of over 25 titles highlights more than 45,000 establishments from New York to Paris to Hong Kong, and is the international reference for hotel and restaurant information.