World Hotels - Michelin 2005 Paris French Language edition

Its wears its glorious reputation like a halo – a halo glittering with anecdotes, legends and a certain touch of mystery –, and today the Guide is, paradoxically, at once one of the most popular books in France (some thirty million copies were sold in its heyday) and one of the least known. There are very few complete collections in existence, accessible to the general public: since 1900, 95 editions have been printed, and some are highly coveted by collectors, travellers and fans of Bibendum, "The Michelin Man".

The symbols provide information that may be either general or specific to the establishment. They have been used in the Guide since the 1900 edition. Although they seem to be inspired by hieroglyphs or Chinese ideograms, their conception was certainly influenced by cartography, another field where Michelin has a long experience. Created specially for the Guide, the symbols had to be designed to be without ambiguity and remain legible when reduced in size. These symbols are concise, space-saving, objective and unbiased, and can be "read" in any language because they are universal. These little drawings thus were significant in the creation of the international collection of Bibendum’s Guides.

Through the Guides, Michelin now has a special presence and provides a special service throughout Europe.

From one country to another, the definitions and modes of selection and classification ensure that the hotel and catering know-how of the establishments listed is not only representative of national traditions and particularities, but also meets the high standards required to satisfy visitors from elsewhere.

From Warsaw to the Canaries, and from Dublin to Athens or Budapest, the eight main volumes, which sell a total of 1.2 million copies, provide readers with details of:

30,700 hotels, 18,180 restaurants, 1,400 Michelin-starred establishments, 1,600 "Bib gourmand" establishments, 1,200 town and city maps, 7,000 pages, etc.

For those who are interested in exploring the restaurants of Paris there are infinite resources. The Michelin Guide Rouge is the backstop, though. It is organized by arrondissements, i.e., neighborhoods, in Paris, but also sorts restaurants and hotels by categories such as good value meals, inexpensive hotels, restaurants featuring certain dishes, and--these can be important--restaurants open throughout the summer and restaurants open on Sunday.

One shortcoming: the arrondissement maps are accurate but not as detailed as a true Paris street map. Those will cost about as much as this book, but they will be useful to you during those parts of the day you are not eating as well.