Overview
It's finally happening. Arguably the world's most globally recognised authority on restaurants, the Michelin Guide is coming to Australia. But if you assumed the guide would be making its debut in glitzy Sydney, or cool and cultured Melbourne, you'd be wrong.
Foodie feathers were ruffled this week when the announcement landed that the Michelin Guide would launch, drum roll please, in South Australia. Adelaide has no doubt built a formidable reputation for its culinary offering, particularly given its size, yet the choice still came as a surprise to many.
While it's a term thrown around colloquially, the Michelin Guide has a fascinating origin story that's more about tyres than food, which you may not be aware of. Back in 1889, in Central France, the founders of the Michelin tyre company came up with an ingenious way to get motorists to drive further afield and, in turn, boost tyre sales. They developed a small guide filled with information for travellers, including maps, where to get petrol, and where to eat along their journeys. Its reputation and influence continued to grow, and in 1926, the guide began awarding stars to fine-dining establishments.
Today, the guide covers over 30,000 establishments across 30 territories, with more than 30 million copies sold worldwide. In more recent times, under the leadership of International Director Gwendal Poullennec, the guide has expanded its coverage from fine-dining restaurants to include street food stalls and more global markets.
Last year, news broke that the Michelin Guide would debut in Oceania, in New Zealand. Its inspectors are already well underway in their journeys traversing the land of the long white cloud to discover its culinary gems. Now, they are making their way across Adelaide too.
We know that nothing is for free in this life. As reported by Forbes Australia, the South Australian Government paid an undisclosed sum to make this monumental deal happen. On the decision, Poullennec told Forbes, "Meaningful partnerships with destination marketing authorities are a key amplification factor. The strength of its [South Australia] identity lies in the freedom chefs enjoy defining their own voice, guided by outstanding produce, a strong relationship to the land and a confident openness to global influences."
Images: Supplied.
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