Michelin Guides have been published since 1899.
In the early post-war years, the lingering effects of wartime shortages led Michelin to impose an upper limit of two stars; by 1950 the French edition listed 38 establishments judged to meet this standard
 Finally, in 1936, the criteria for the starred rankings were published: : "A very good restaurant in its category" (Une trs bonne table dans sa catgorie) : "Excellent cooking, worth a detour" (Table excellente, mrite un dtour) : "Exceptional cuisine, worth a special journey" (Une des meilleures tables, vaut le voyage)

