THE MICHELIN

GUIDE

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 LEAD-IN 1/2

1. What type of cuisine do you enjoy the most when

dining out?

2. Are there any famous or highly recommended

restaurants in your city or region?

3. Have you ever dined at a fancy restaurant? What was

it like?

4. What is your opinion regarding food critics and online

restaurant reviews? Do you rely on them when
making decisions about where to eat?

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 LEAD-IN 2/2
What s important in a restaurant for you?
Rank these factors from 1 to 5.

Ambience Value for money Food quality Hygiene Service

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 VOCABULARY
MATCH

1. A place where you go to ll up your car with gas (or petrol). cuisine

2. Eating at a fancy restaurant with really good food and service. gas station
3. A place or organization that does something speci c, like a
inspector
store or a restaurant.
consistency
4. A style or method of cooking, especially as characteristic of a
particular country. ne dining
5. A clever, innovative, or brilliant concept or solution to a problem.
establishment
6. Going a di erent way than you originally planned.
detour
7. Someone who checks things to make sure they are okay.
8. When something stays the same all the time. ingenious idea

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 VOCABULARY Rewrite the sentences using the words from the

PRACTICE 1/2 previous slide so that the meaning is the same.

1. I enjoy exploring di erent types of food when I travel to new places.

________________________________________________________________________

2. Due to construction, we had to choose a di erent road to get to our destination.

________________________________________________________________________

3. An o cial came to review the restaurant's cleanliness and safety standards.

________________________________________________________________________

4. I pulled into the roadside service area to refuel my car and grab a snack.

________________________________________________________________________

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 VOCABULARY
PRACTICE 2/2

5. Expensive restaurants often have elegant decor and attentive service.

________________________________________________________________________

6. The local business has been a cherished part of our neighborhood for years.

________________________________________________________________________

7. His regular and dependable performance at work earned him a promotion.

________________________________________________________________________

8. Maria's clever approach to repurpose old furniture into stylish decorations impressed her friends.

________________________________________________________________________

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 VIDEO

The Unexpected Origin

of the Michelin Star
Video Duration 2:32

The Michelin Star system is a guide

that rates restaurants out of three
stars and the Michelin tire company
sells… you guessed it, tires! But how
are these two companies linked to
one another?

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 COMPREHENSION
QUESTIONS

1 2 3

What was the problem the What did the rst guidebook How did the Michelin Guide
Michelin brothers faced when created by Michelin contain? begin to include restaurant
they started their tire reviews?
company?

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 “Today the guide rates over 40,000 establishments in over
24 territories across three continents”

Your
4 5
Question

When did they start giving What are the three categories
Michelin stars to fancy of Michelin stars, and what do
restaurants? they mean?

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 DISCUSSION

What are the 5 rules Michelin inspectors

use to judge and rate restaurants?

1. quality of products
2. ____________________________________
3. value for money
4. ____________________________________
5. mastery of avor and cooking technique

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 VIDEO Read the comments and express your opinion
COMMENTS

 Having a Michelin star, for some chefs, its  I've heard that being a critic for Michelin is
unbearable torture because your miserable. You're constantly on the road
restaurant's status is based on how many alone, can't talk to anybody (not even close
stars it has. 2 stars according to Michelin is family and I believe spouses) about your
like 'worth a detour' and 3 stars is like 'worth work and can't get too personal with others,
a journey of a lifetime'. The disparities the pay isn't as much as you'd think for
between the stars' criteria is sooo high that it something so prestigious and mostly goes
puts unnecessary pressure on chefs to towards travel (not even 100% sure they pay
perform well, as gaining or losing a star can for travel).
have dramatic e ects on the restaurant's
business.

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 QUESTION

If you could open your own restaurant,

what type of cuisine and concept would
you choose?

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 ANY QUESTIONS?

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