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Star Power: Inside the Michelin Guide
Daytime Program with Tasting
Friday, September 14, 2018 - 11:00 a.m.
A dish from Restaurant Christophe Bacquié which first received the highly coveted three stars in Michelin Guide France 2018
Introduced in 1900, the Michelin Guide began as a way for the French tire company to encourage people to take driving trips as the new concept of auto travel emerged. Since then, it has become a powerful arbiter of taste, and when the guide arrived in Washington in 2016 it was widely interpreted as validation of the culinary pedigree of the city. Today, the remarkable foresight of the founding Michelin brothers has given the company a vocation that is as relevant in 2018 as it was in 1900 – namely, to make driving, tourism, and the search for unforgettable experiences available to all.
Michelin is famously secretive about its process, which involves dispensing anonymous inspectors to cities around the world to gauge the quality of food and service at restaurants in 28 countries. Multiple inspectors dine on separate occasions. They always pay for their own meals, and they evaluate American restaurants according to the same standards they uphold worldwide, judging them on creativity, personality, ingredient quality, value, and consistency, among other factors. Of all the restaurants in the U.S., just 166 have achieved the coveted Michelin star recognition.
Following the launch of this year’s guide, hear about the newly selected Washington “stars” from Michael Ellis, Michelin’s international director of the Michelin Guide. He discusses the history of the venerable guide and why it’s an important part of the culinary world. Then, hear from Washington chefs Aaron Silverman (Pineapple and Pearls and Rose’s Luxury), Jeremiah Langhorne (The Dabney), Eric Ziebold (Metier and Kinship), Jorge Hernandez (Minibar), Erin Clarke (Sfoglina), and Ralf Schlegel (Plume), in conversation with NBC4 Washington’s Eun Yang, about what Michelin’s presence means to them and to the local dining scene.
Enjoy a tasting from each of the chef’s restaurants following the conversation.
S. Dillon Ripley Center
1100 Jefferson Dr SW
Metro: Smithsonian (Mall exit)