The experts at the MICHELIN Guide since 1933, inspectors are part of the Guide's DNA. Without them, no selection could see the light of day. But it must be said, not everyone can be an inspector! The job requires concrete expertise coupled with specific skills. In addition to at least 10 years of solid experience in the restaurant and hotel industry, he or she must have a very fine palate, be able to put aside personal tastes to judge the cuisine of an establishment as objectively as possible, and have extensive knowledge of the produce, terroirs and culinary cultures of the world.

For more details, view this article to discover the mysteries of the profession, which is as fascinating as it is intriguing but certainly not easy.