The MICHELIN Guide today announced its arrival to the Southern region of the United States, as Michelin and Travel South USA revealed the MICHELIN Guide American South.
Through this regional approach, the MICHELIN Guide will be able to go beyond the main urban cities across the territory to better uncover the authentic food culture of the American South. Specifically, this edition of the Guide will cover Alabama, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and the pre-existing Atlanta Guide.
“We are excited to embark on this new journey for the MICHELIN Guide as this will be the first time since the Guide’s North American debut in 2005 that we are launching a regional selection,” said Gwendal Poullennec, International Director of the MICHELIN Guides. “The cuisine of the American South is a unique product of diverse influences creating an iconic array of specialties prepared by proud and impressive culinary talent.”
The MICHELIN Guide’s anonymous Inspectors are already in the field, making dining reservations and scouting for culinary gems throughout the region. The full 2025 restaurant selection will be revealed at a later date during the annual MICHELIN Guide ceremony for the American South.
"Travel South USA is thrilled to support the MICHELIN Guide coming to the American South. Our region has long deserved global recognition for its extraordinary farm-to-table cuisine, world-class seafood, and rich food culture—crafted by some of the world's most creative and talented chefs,” shared Liz Bittner, president & CEO, Travel South USA. “We couldn’t be prouder to be the first region in the country to showcase our culinary assets in big cities and small towns on a global stage. A heartfelt thank you to the state tourism offices and destinations for their participation in this groundbreaking initiative."
The Guide’s selection process is determined by anonymous Inspectors and remains completely independent.
The upcoming restaurant selection will follow Michelin’s historical methodology, based on five universal criteria, to ensure each destination’s selection equity: 1) quality products; 2) the harmony of flavors; 3) the mastery of cooking techniques; 4) the voice and personality of the chef as reflected in the cuisine; 5) consistency between each visit and throughout the menu (each restaurant is inspected several times a year).