My father gave me this article that appeared in the New Yorker in November. Everyone that follows the Michelin guide wonders about how carefully the analysis is made to determine whether a restaurant gets or loses a star. No one has gotten to see inside that process, until now. It is clear that Naret the new head of the guide is wanting to be a little more transparent about this process so that more might use the guide in the U.S.
For those of you with little understanding of the power of the Michelin guide this should be a good introduction and for those have used it for years this should provide more clarity.