Could Minneapolis restaurants finally land in the Michelin Guide?

Perhaps it’s not entirely surprising that the guide requires a certain investment in placement considering it begin as a way to move product. Founded in 1889 in central France, brothers Andre and Edouard Michelin produced a small guide to encourage motorists who bought their company’s tires to travel more by telling them where to stay and eat. In 1920, the company began charging people money for access to the guide and a tradition was born, rising alongside the popularity of car culture.

While the Michelin Guide has also introduced its Bib Gourmand Awards, designations for more economically attainable eateries, the dining at starred restaurants is usually regarded as an elite experience. (Michelin awards restaurants one to three stars.)

And Minneapolis chefs have experience moving in Michelin circles. Adam Ritter of Bucheronworked at the now-closed two-starred Cyrus in Healdsburg, Calif., before moving to Minnesota. Erik Anderson, who led the kitchen at Sea Change and opened Grand Cafewith Jamie Malone, left the city to work at several highly reviewed restaurants across the country and pulled in two Michelin stars during his time at San Francisco’s Coi. Gavin Kaysen earned a Michelin star during his tenure leading the kitchen at New York’s Cafe Boulud before shocking the culinary community by moving back to his home state of Minnesota.

Critics have said that Kaysen’s North Loop restaurant Demi would be an obvious draw for Michelin inspectors. In an effort to raise Minnesota’s profile in the eyes of the guide, Kaysen has often invited chefs who have received the honor to cook in his restaurants for special ticketed events.

Whether the Downtown Council’s plan to bring the guide here will be successful remains to be seen — this was just Duininck’s preview with no dollar amounts or specifics released.

But it does raise more questions. If the council’s bid were to be successful, would that mean that only Minneapolis restaurants would be given consideration? Would St. Paul join the effort with dollars of its own? What about all the outstate dining that deserves a spotlight?