Magazine B – Issue 56: Michelin Guide

€21.50

Magazine B is an ad-less monthly publication that introduces one well-balanced brand unearthed from around the globe in each issue. between its covers, Magazine B not only shares untold stories behind the brand but also its sentiment and culture that any readers interested in brand marketing and management can leaf through with ease.

Conceived in France in 1900 by tire company Michelin to encourage automobile traveling and thus the sales of Michelin tires, restaurant guidebook Michelin Guide has been a leader in popularizing gourmet culture for over a century. Preserving tradition while inspiring young chefs and providing a consistent reference point for diners of all backgrounds, the Michelin Guide today serves as the premier arbiter of restaurants, sparking media excitement and frenzy in cities worldwide.

CONTENT

INTRO

EDITOR’S LETTER 

HEADLINE
Media coverage of the Michelin Guide over the years

FEED
Michelin-starred restaurants as seen on Instagram

OPINION
Food critic Franck Pinay-Rabaroust

A TABLE AT LE GRAND VEFOUR
The epitome of French haute cuisine

A TABLE AT NAKAMURA
Where Japanese cuisine becomes the consummate work of art

SPECIAL JOURNEY
The signature dishes of Michelin-starred chefs

OPINION
Michelin-starred chef Tim Raue

TRENDS OF THE DECADE
Ten years of culinary trends in six keywords

COUNTER-SCENE
The broader, more diversified culinary scene

OPINION
Bumsoo Kim, Lifestyle creative director, E-Mart Inc.

A MOVEABLE FEAST
Travel destinations made memorable by food

SECOND THOUGHTS
The growing lineup of restaurant review platforms and providers

A NEW GOURMET ROUTE
Four foodies and their recommended culinary tours

BRAND STORY
Michelin’s origins and legacy

GUIDE
How to use the Michelin Guide

INSPECTORS
The players at work behind the scenes

ORIGIN
Michelin tires and the Michelin Man

INSIDE JOB
The insiders who bring the guide to life

UPS AND DOWNS
Stories surrounding the Michelin stars

FIGURES

OUTRO

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