{"id":9381,"date":"2017-03-01T14:14:02","date_gmt":"2017-03-01T13:14:02","guid":{"rendered":"https:\/\/v3.laroutedesgourmets.fr\/?p=9381"},"modified":"2024-05-22T18:02:20","modified_gmt":"2024-05-22T16:02:20","slug":"history-of-food-guides-in-france-such-as-the-little-red-michelin-guidebook","status":"publish","type":"post","link":"https:\/\/laroutedesgourmets.fr\/en\/blog\/history-of-food-guides-in-france-such-as-the-little-red-michelin-guidebook\/","title":{"rendered":"History of Food guides in France such as the little red Michelin guidebook"},"content":{"rendered":"<div class='bn-categories'>\n\t\t\t<ul>\n\t\t<li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/culinary-arts-in-france\/'>Culinary arts in France<\/a> (1)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/culinary-dictionary\/'>Culinary Dictionary<\/a> (1)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/famous-products-of-french-gastronomy\/'>Famous products of French gastronomy<\/a> (6)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/food-addresses-in-paris\/'>Food addresses in Paris<\/a> (1)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/food-patrimony-in-france-by-region\/'>Food patrimony in France by region<\/a> (5)<\/li>\n<li class='sepa'>&bullet;<\/li><li  class='active'><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/food-trends-in-france\/'>Food trends in France<\/a> (7)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/french-gastronomy-personalities\/'>French gastronomy personalities<\/a> (3)<\/li>\n<li class='sepa'>&bullet;<\/li><li ><a href='https:\/\/laroutedesgourmets.fr\/en\/blog\/category\/our-food-tours-pictures\/'>Our food tours pictures<\/a> (2)<\/li>\n<\/ul>\n\t\t<\/div>\r\n<h2 id=\"h-french-food-guides-to-start-planning-your-vacations-in-france\" class=\"wp-block-heading\">French Food guides to start planning your vacations in France<\/h2>\r\n\r\n\r\n\r\n<p>Current Food Guides provide us with more and more good spots and even local recipes to diversify our food experiences during our vacations. And the timing is perfect! With the arrival of Spring, <a href=\"https:\/\/laroutedesgourmets.fr\/notre-equipe\/\">LA ROUTE DES <\/a><a href=\"https:\/\/laroutedesgourmets.fr\/en\/our-team\/\">GOURMETS<\/a> is eager to plan its next gourmet activities \ud83d\ude42<\/p>\r\n\r\n\r\n\r\n<p>To do so, let\u2019s head to our library to select one of the latest gastronomic guides, such as the <strong>Guide Michelin 2017<\/strong> (see our article About French Women Cheffes\u00a0<a href=\"http:\/\/www.blog.laroutedesgourmets.fr\/cheffes-2017-femmes-fourneaux\/\">les femmes Cheffes<\/a>\u00a0) , or the <strong>Gault &amp; Millau<\/strong>, but there are many others to ensure the success of your culinary discoveries and experiences!<\/p>\r\n\r\n\r\n\r\n<p>This prompts us to take a step back in history to understand how these first guides were written, what their origins are, and to talk about their current evolution! Indeed, the link between literature, <strong>gastronomy and tourism<\/strong> is rapidly leading to the emergence of numerous<strong> renowned guidebooks to French gastronomy<\/strong>.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider aligncenter stk-block-divider has-text-align-center stk-block stk-4dcc4f8\" data-block-id=\"4dcc4f8\"><hr class=\"stk-block-divider__hr\" \/><\/div>\r\n\r\n\r\n\r\n<h2 id=\"h-origin-of-the-first-cookbooks-and-food-guides-in-france\" class=\"wp-block-heading\">Origin of the first cookbooks and food guides in France<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li><strong>During Ancient times<br \/><\/strong>From this period onwards, cooks began to immortalize their culinary recipes in written memoirs.<\/li>\r\n\r\n\r\n\r\n<li><strong>The Middle Ages <\/strong>(14th century)<br \/>This continues in the Middle Ages with one of the most famous gastronomic guides, <strong>the \u201cviandier\u201d by Guillaume Tirel<\/strong>, chef to kings Charles V and Charles VI.<\/li>\r\n\r\n\r\n\r\n<li><strong>The renaissance<\/strong>\u00a0(16th century)<br \/>The philosophers of the Enlightenment were keen to describe what they tasted. This was the case with the talented Bartolomeo in 1550, \u201cDu plaisir honn\u00eate et de la sant\u00e9\u201d, serving as an introduction to the profession of culinary critic.<\/li>\r\n\r\n\r\n\r\n<li><strong>Post revolution<\/strong>\u00a0(18th century)<br \/>Then, after the birth of gastronomy through the creation of restaurants, literature and the culinary arts became intertwined. As a result of this union, one of the most emblematic FOod guides is <strong>Grimod de la Reyni\u00e8re&#8217;s \u201cAlmanach des gourmands\u201d<\/strong>, first published in 1803. This was the first Food guide to list the best artisans in Paris, as well as culinary experiences in restaurants.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-spacer stk-block-spacer stk--no-padding stk-block stk-5f1aa32\" data-block-id=\"5f1aa32\"><style>.stk-5f1aa32{height:30px !important}<\/style><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-4c46eb6\" data-block-id=\"4c46eb6\">\r\n<div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-4c46eb6-column\">\r\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-fb156cd\" data-v=\"4\" data-block-id=\"fb156cd\">\r\n<div class=\"stk-column-wrapper stk-block-column__content stk-container stk-fb156cd-container stk--no-background stk--no-padding\">\r\n<div class=\"stk-block-content stk-inner-blocks stk-fb156cd-inner-blocks\">\r\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\r\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"340\" height=\"340\" data-id=\"9362\" class=\"wp-image-9362\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2024\/05\/Le-viandier_taillevent.jpeg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2024\/05\/Le-viandier_taillevent.jpeg 340w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2024\/05\/Le-viandier_taillevent-260x260.jpeg 260w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2024\/05\/Le-viandier_taillevent-150x150.jpeg 150w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2024\/05\/Le-viandier_taillevent-270x270.jpeg 270w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2024\/05\/Le-viandier_taillevent-100x100.jpeg 100w\" sizes=\"auto, (max-width: 340px) 100vw, 340px\" \/><\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"171\" height=\"300\" data-id=\"9340\" class=\"wp-image-9340\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-1.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-1.jpg 171w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-1-148x260.jpg 148w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-1-154x270.jpg 154w\" sizes=\"auto, (max-width: 171px) 100vw, 171px\" \/><\/figure>\r\n<\/figure>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<p>Later, when Ford invented the automobile in 1883, the holy alliance of \u201ctourism and gastronomy\u201d was created. Because the individual set off to discover the \u00ab elsewhere \u00bb. Because this discovery was made primarily through gastronomy, it quickly became associated with a people occupying a space. This is how the first gastronomic guides appeared, linking <strong>gastronomy and tourism.<\/strong><\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider has-text-align-center stk-block stk-0ceb547\" data-block-id=\"0ceb547\"><hr class=\"stk-block-divider__hr\" \/><\/div>\r\n\r\n\r\n\r\n<h2 id=\"h-most-famous-french-food-guides\" class=\"wp-block-heading\">Most famous french Food guides<\/h2>\r\n\r\n\r\n\r\n<p>Today, among the most renowned guides, you&#8217;ll find: at the top, the famous <strong><a href=\"https:\/\/guide.michelin.com\/gb\/en\">Michelin <\/a><a href=\"https:\/\/guide.michelin.com\/gb\/en\" target=\"_blank\" rel=\"noreferrer noopener\">guide<\/a><\/strong> (\u00e0 mettre en hypertexte) first published in 1900. Then came modern guides such as <strong><a href=\"https:\/\/www.gaultmillau.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gault et Millau <\/a><\/strong>(1972), Petit Fut\u00e9 (1976), <strong><a href=\"https:\/\/www.bottingourmand.com\/\">Bottin <\/a><a href=\"https:\/\/www.bottingourmand.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Gourmand<\/a> <\/strong>(1981), <strong>Champ\u00e9rard<\/strong> (1982),<strong><a href=\"https:\/\/www.gillespudlowski.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"> Pudlowski<\/a><\/strong> (1989). Today, they continue to be published in traditional paper format, as well as in digital and web versions to keep up with the latest trends, such as the Fooding Guide, which has become a true reference.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-41dec7d\" data-block-id=\"41dec7d\">\r\n<div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-41dec7d-column\">\r\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-3881a77\" data-v=\"4\" data-block-id=\"3881a77\">\r\n<div class=\"stk-column-wrapper stk-block-column__content stk-container stk-3881a77-container stk--no-background stk--no-padding\">\r\n<div class=\"stk-block-content stk-inner-blocks stk-3881a77-inner-blocks\">\r\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"255\" height=\"368\" data-id=\"9352\" class=\"wp-image-9352\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-5-1.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-5-1.jpg 255w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-5-1-180x260.jpg 180w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-5-1-187x270.jpg 187w\" sizes=\"auto, (max-width: 255px) 100vw, 255px\" \/>\r\n<figcaption class=\"wp-element-caption\">Guide Michelin<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"397\" height=\"544\" data-id=\"9349\" class=\"wp-image-9349\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-4.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-4.jpg 397w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-4-190x260.jpg 190w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-4-197x270.jpg 197w\" sizes=\"auto, (max-width: 397px) 100vw, 397px\" \/>\r\n<figcaption class=\"wp-element-caption\">Guide Gault&amp;Millau<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"473\" data-id=\"9355\" class=\"wp-image-9355\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-6.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-6.jpg 300w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-6-165x260.jpg 165w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-6-171x270.jpg 171w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>\r\n<figcaption class=\"wp-element-caption\">Guide Petit Fut\u00e9<\/figcaption>\r\n<\/figure>\r\n<\/figure>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-spacer stk-block-spacer stk--no-padding stk-block stk-4338957\" data-block-id=\"4338957\"><style>.stk-4338957{height:30px !important}<\/style><\/div>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-columns stk-block-columns stk-block stk-00834e6\" data-block-id=\"00834e6\">\r\n<div class=\"stk-row stk-inner-blocks stk-block-content stk-content-align stk-00834e6-column\">\r\n<div class=\"wp-block-stackable-column stk-block-column stk-column stk-block stk-f4bbf13\" data-v=\"4\" data-block-id=\"f4bbf13\">\r\n<div class=\"stk-column-wrapper stk-block-column__content stk-container stk-f4bbf13-container stk--no-background stk--no-padding\">\r\n<div class=\"stk-block-content stk-inner-blocks stk-f4bbf13-inner-blocks\">\r\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"219\" height=\"400\" data-id=\"9346\" class=\"wp-image-9346\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-3.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-3.jpg 219w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-3-142x260.jpg 142w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-3-148x270.jpg 148w\" sizes=\"auto, (max-width: 219px) 100vw, 219px\" \/>\r\n<figcaption class=\"wp-element-caption\">Guide Bottin Gourmand<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"183\" height=\"300\" data-id=\"9343\" class=\"wp-image-9343\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-2.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-2.jpg 183w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-2-159x260.jpg 159w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-2-165x270.jpg 165w\" sizes=\"auto, (max-width: 183px) 100vw, 183px\" \/>\r\n<figcaption class=\"wp-element-caption\">Guide Champ\u00e9rard<\/figcaption>\r\n<\/figure>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"203\" height=\"340\" data-id=\"9358\" class=\"wp-image-9358\" src=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-7.jpg\" alt=\"\" srcset=\"https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-7.jpg 203w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-7-155x260.jpg 155w, https:\/\/laroutedesgourmets.fr\/wp-content\/uploads\/2017\/03\/Blog-french-guide-history-7-161x270.jpg 161w\" sizes=\"auto, (max-width: 203px) 100vw, 203px\" \/>\r\n<figcaption class=\"wp-element-caption\">Guide Pudlo<\/figcaption>\r\n<\/figure>\r\n<\/figure>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n\r\n<h2 id=\"h-the-inventors-of-gault-amp-millau\" class=\"wp-block-heading\">The inventors of Gault&amp;Millau<\/h2>\r\n\r\n\r\n\r\n<p><strong>CHRISTIAN MILLAU<\/strong> (1928-2017) Journalist and food critic He was a French writer, journalist, reporter and food critic, and a committed author. With his friend Henri Gault, he co-founded the internationally renowned Gault et Millau Food guide\u00a0<strong>Gault et Millau.<\/strong><\/p>\r\n\r\n\r\n\r\n<p><strong>HENRI GAULT<\/strong> (1929-2000) Journalist and food critic He was a French journalist and food critic. He was also behind one of the most influential publishing houses for gastronomic guides. With its Gault et Millau gastronomic guide, he ranks second in the hotel and restaurant guide market.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider has-text-align-center stk-block stk-67dfa0c\" data-block-id=\"67dfa0c\"><hr class=\"stk-block-divider__hr\" \/><\/div>\r\n\r\n\r\n\r\n<h2 id=\"h-the-michelin-guide\" class=\"wp-block-heading\">The Michelin Guide<\/h2>\r\n\r\n\r\n\r\n<p>The Michelin Guide, often nicknamed the Red Guide, is a book in the form of a directory and gastronomic, hotel and tourist guide. It was launched at the beginning of the 20th century by the Michelin tire company, which still publishes it to this day, emblazoning its cover with the famous Michelin Man.<\/p>\r\n\r\n\r\n\r\n<p>For tourists, it often complements the Michelin Green Guide, which describes the main sights and places of interest in the region, as well as the Michelin road and orientation maps, which in recent years have been joined by GPS..<\/p>\r\n\r\n\r\n\r\n<p>Each year, the guide selects hotels (more than 4,650 in 2010), restaurants (4,600 in 2014) and localities offering bed and board, according to its own criteria, and provides information and assessments (brief texts of no more than three lines)..<\/p>\r\n\r\n\r\n\r\n<p>It is one of the world&#8217;s oldest and best-known gastronomic guides. According to its publisher, thirty-five million copies of the French version were sold between 1900 and 2007.<\/p>\r\n\r\n\r\n\r\n<p>Every year, its editors award stars to the best restaurants.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider has-text-align-center stk-block stk-0a8af79\" data-block-id=\"0a8af79\"><hr class=\"stk-block-divider__hr\" \/><\/div>\r\n\r\n\r\n\r\n<h2 id=\"h-the-history-of-the-michelin-guide\" class=\"wp-block-heading\">The history of the Michelin Guide<\/h2>\r\n\r\n\r\n\r\n<p>The story begins in 1900.<\/p>\r\n\r\n\r\n\r\n<p>Before becoming the international benchmark for gastronomic guides, the Guide was originally a 400-page advertising booklet.<\/p>\r\n\r\n\r\n\r\n<p>The booklet was the idea of Andr\u00e9 and Edouard Michelin, 2 brothers who founded the MICHELIN tire factory.<\/p>\r\n\r\n\r\n\r\n<p>The original guide was intended to \u201cgive all the information that may be useful to a driver traveling in France, to supply his automobile, to repair it, to enable him to find lodging and food, and to correspond by mail, telegraph or telephone.\u201d<\/p>\r\n\r\n\r\n\r\n<p>The guide was offered to drivers with the purchase of tires. The main aim of the guide was to make life easier for travelers, at a time when travel was not as \u201ceasy\u201d as it might be today (poorly marked maps, dangerous roads, long journey times&#8230;).<\/p>\r\n\r\n\r\n\r\n<p>It contains a lot of tourist information, practical advice, maps and city plans.<\/p>\r\n\r\n\r\n\r\n<p>The Michelin guide became profitable in 1920 &#8211; the story goes that Andr\u00e9 Michelin, shocked to learn that a tire distributor was using the guides to wedge the feet of his workbench, decided to offer the guide at a price of 7 francs. That year, advertising disappeared from the guide, and restaurants and hotels began to appear in it, accompanied by a specific classification.<\/p>\r\n\r\n\r\n\r\n<p>In 1926, the first \u201cde bonne table\u201d star was awarded, and in 1931, the 2nd and 3rd stars were added.<\/p>\r\n\r\n\r\n\r\n<p>The job of inspector was created in 1933, and with this new profession, the Guide M began to specialize in hotel and restaurant expertise.<\/p>\r\n\r\n\r\n\r\n<p>Inspectors, employed by the group, go in search of the best addresses all over the world, in order to propose an original and unique annual selection, organized by comfort and price categories.<\/p>\r\n\r\n\r\n\r\n<p>The expertise of these inspectors, their independence from the addresses and their anonymity, have become key hallmarks of the Michelin guides, and a strong element of the brand, setting it apart from others.<\/p>\r\n\r\n\r\n\r\n<p><strong>More than a century after it was founded, the Michelin Guide remains a unique, essential and must-read for travelers, tourists and gastronomy enthusiasts around the world.<\/strong><\/p>\r\n\r\n\r\n\r\n<p><strong>Today, the Guide covers 39 international destinations.<\/strong><\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-stackable-divider stk-block-divider has-text-align-center stk-block stk-fad7f86\" data-block-id=\"fad7f86\"><hr class=\"stk-block-divider__hr\" \/><\/div>\r\n\r\n\r\n\r\n<p>In a nutshell, gourmets and connoisseurs, it&#8217;s up to you to choose one of our gastronomic guides that will surprise you! It will help you prepare recipes and plan your culinary experiences..<\/p>\r\n\r\n\r\n\r\n<p>Our agency La Route des Gourmets wishes you a wonderful season, with ever more gourmet and cultural delights.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Food guides evaluate and recommend the best restaurants and chefs around the world. They enable gourmets to enjoy gastronomic experiences. Discover them in this article !<\/p>\n","protected":false},"author":2,"featured_media":6134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[1599],"tags":[],"class_list":["post-9381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-trends-in-france"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>History of Food guides in France such as the little red Michelin guidebook - La Route des Gourmets<\/title>\n<meta name=\"description\" content=\"Discover the creation and history of exceptional culinary guides such as the Michelin Guide, the Gault et Millau and the recent ones !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laroutedesgourmets.fr\/blog\/les-guides-gastronomiques-histoire-et-tendances-actuelles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"History of Food guides in France such as the little red Michelin guidebook - 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