Marshall Manson

2 months ago | gq-magazine.co.uk | Mike Daw |Marshall Manson |Rebecca Dolan

Michelin, once just a humble tyre company, has been sizing up restaurants in its annual guide for a good hundred years. The system used by its anonymous inspectors is now infamous: from one star for great food, to three stars for a best-in-class meal. It took the UK until 1982 to get its first coveted three-star establishment (a year when France boasted 21 of its own) and that restaurant, Le Gavroche in Mayfair, was run by two brothers from rural Burgundy.