The original Michelin Guide in 1900 did not solely offer restaurant suggestions. Instead, it provided information on tire maintenance, maps, and a directory of France's accommodations, eateries, auto repair shops, and fuel stations. Additionally, it featured paid promotions for brands aiming to enhance their visibility among motorists and travelers.
With the expansion of the Michelin company, the Guide's coverage broadened across Europe. Starting in 1904, they published editions tailored to specific countries, beginning with Belgium and extending to Spain, Switzerland, the United Kingdom, and beyond. By the 1920s, the Guide introduced categorized restaurant listings and discontinued paid advertisements to prioritize culinary recommendations.
As the Guide progressed, its impact on the gastronomic landscape intensified. It began to influence the sales and popularity of its featured establishments, becoming an invaluable resource for adventurers seeking culinary experiences.