Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were. The rating system was first introduced in 1926 as a single star, with the second and third stars introduced in 1933. According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once per year.