The selection of restaurants in the MICHELIN Guide France 2022 to be unveiled on 22 March

• The presentation of the MICHELIN Guide France will take place on 22 March 2022 and will be an opportunity to encourage and ensure the diversity and richness of restaurant trades shine brightly, against a background of great uncertainty linked to the COVID-19 crisis and acute recruitment difficulties for restaurants.
• A celebration showcasing the culinary excellence of MICHELIN-star establishments, as well as the longstanding commitments, recognized by the MICHELIN Green Star, for a growing number of restaurateurs

The 2022 MICHELIN Guide France selection will be presented on 22 March at an event whose venue and details will be disclosed at a later date.

In an economic context characterized by acute recruitment difficulties and complex reopening procedures, the MICHELIN Guide wishes more than ever to stand in solidarity with restaurant professionals and support them during this troubled recovery period.

The unveiling of the new vintage will therefore be an occasion to reemphasize and reinforce the diversity, richness and excellence of these trades. Combining passion and high-standards, restaurant professions are unique because they help to sustain exceptional skills, which all pursue the same ambition: to welcome, bring pleasure, gratify and touch diners seeking memorable experiences.

This year, for the 4^th time, the MICHELIN Guide, accompanied by its partners, will present its special awards for Service, Sommellerie and best Young Chef in order to raise the profile of chefs, cooks, pastry chefs, head waiters, sommeliers, servers, front-of-house and kitchen staff, who make the French food and wine scene so vibrant and diverse each day.

What’s more, although the French restaurant selection is usually unveiled in January, the two-month postponement will enable the MICHELIN Guide inspectors to put the finishing touches to a vintage which has been composed in keeping with the Guide’s methodology and with guidelines which remain unchanged. Due to the various closure periods imposed on restaurateurs to help control the spread of the disease, the MICHELIN Guide teams, made up of French and international inspectors, required additional time to successfully fulfil their task.