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The passage given below is followed by four alternative summaries. Choose the option that best captures the essence of the passage. The prestigious Michelin Guide, famous for its coveted star ratings awarded to restaurants, began in 1900 not as a culinary bible but as a practical guide for French motorists. Created by brothers André and Édouard Michelin to boost car sales, it initially offered maps, repair shop locations, and practical advice, including places to eat and stay. Its focus on restaurants grew, and in 1926, it introduced the first single star for 'fine dining establishments.' By 1931, the three-star system was established: one star for 'a very good restaurant in its category,' two for 'excellent cooking, worth a detour,' and three for 'exceptional cuisine, worth a special journey.' The guide's methodology relies on anonymous, full-time inspectors who pay for their meals to ensure impartiality, applying five consistent criteria globally: quality of ingredients, mastery of flavor and cooking techniques, the personality of the chef in the cuisine, value for money, and consistency over time. This rigorous, secretive process has cemented the Michelin star as one of the most respected, yet also most pressured, accolades in the global gastronomic world.