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In 1889, in the French town of Clermont-Ferrand, brothers André and Édouard Michelin set out to inspire the public's interest in motoring—a radical notion as the popularity of automobiles had yet to catch on. A mere 3,000 cars were plying French roads at that time, and concerns regarding their safety loomed large. To counter this unease and stimulate demand for tires, the brothers had a stroke of genius that revolved around the concept of adventure.

By 1900, they published the first Michelin guide, an informative resource included with the purchase of tires. This guide not only featured automobile maintenance tips and fueling stations but also included a modest list of dining options, setting in motion what would evolve into one of the most prestigious culinary rating systems in the world.