一星：”A very good restaurant in its category” (Une très bonne table dans sa catégorie) — 同類別中的優秀餐廳。
二星： “Excellent cooking, worth a detour” (Table excellente, mérite un détour) — 傑出的烹調，值得旅程中繞個路過去吃。
三星： “Exceptional cuisine, worth a special journey” (Une des meilleures tables, vaut le voyage). — 出類拔萃的特殊料理，值得專程去吃。
“Rémy described the French Michelin inspector’s life as lonely, underpaid drudgery, driving around France for weeks on end, dining alone, under intense pressure to file detailed reports on strict deadlines. He maintained that the guide had become lax in its standards. Though Michelin states that its inspectors visited all 4,000 reviewed restaurants in France every 18 months, and all starred restaurants several times a year, Rémy said only about one visit every 3½ years was possible because there were only 11 inspectors in France when he was hired, rather than the 50 or more hinted by Michelin. That number, he said, had shrunk to five by the time he was fired in December 2003.
Rémy also accused the guide of favouritism. He alleged that Michelin treated famous and influential chefs, such as Paul Bocuse and Alain Ducasse, as “untouchable” and not subject to the same rigorous standards as lesser-known chefs. Michelin denied Rémy’s charges, but refused to say how many inspectors it actually employed in France. In response to Rémy’s statement that certain three-star chefs were sacrosanct, Michelin said, “There would be little sense in saying a restaurant was worth three stars if it weren’t true, if for no other reason than that the customer would write and tell us.”