1, 2 or 3? Michelin star restaurant rating system is coming to Quebec

Some Quebec restaurants are getting secretive visits from discerning diners, as the iconic Michelin star restaurant rating system has arrived in the province. 

In a joint press release on Thursday with the Quebec Tourism Industry Alliance, Michelin announced the launch of Michelin Guide Quebec.

The release states that the Michelin Guide will be touring the province and "the first Michelin Guide Quebec selection will be revealed in 2025, and it will feature culinary gems throughout the province."

Quebec will be the guide's third Canadian market. Unlike Toronto and Vancouver, the guide will cover not just Montreal but the entire province of Quebec.

Inspectors review restaurants anonymously and can award a Michelin star for excellence in food, drinks and service. A restaurant can earn up to three stars, widely considered the highest honour any restaurant can achieve. Inspectors conduct multiple visits before a rating is issued.

They also issue Bib Gourmand ratings for establishments that serve good food at more affordable prices.

Michelin-starred restaurants in Canada include Sushi Masaki Saito in Toronto — the only one in the country with two stars — and Barbara in Vancouver.

The first Michelin guide was published in France at the turn of the 20th century. The first North American Guide came out in 2005 for New York City.

Allison Van Rassel, a food columnist for Radio-Canada and CBC, said the Michelin Guide is objective and impartial, but governments and tourism groups are investing in bringing inspectors to the province, paying for room and board.

For example, Destination Québec Cité has invested $100,000 in the Michelin Guide visit. And the Canada Economic Development for Quebec Regions is paying the Quebec Tourism Industry Alliance $450,000 over three years to cover costs as well.

Quebec restaurants serve food with strong cultural influence that may not suit the palates of European inspectors, Van Rassel said, noting she would question criticism that targets local creativity and cuisine. Knowing inspectors are already checking restaurants can be stressful for owners at a time when the industry is struggling, she said.

She said a staff shortage is affecting the customer experience. And even if restaurants earn a star, some owners return them because of the attention and stress that come with the notoriety.

"I am very critical, but I am extremely excited to see them in the province of Quebec," said Van Rassel on CBC Montreal's Let's Go.

"It will have an immense impact on the visibility and the opportunity for growth of the tourism industry."