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and ''Baedeker'' guides, the guide began to award stars for restaurants in 1926. Initially, there was only a single star awarded. Then, in 1931, the hierarchy of zero, one, two, and three stars was introduced. Finally, in 1936, the criteria for the rankings were published:
* : "A very good restaurant in its category" (Une très bonne table dans sa catégorie)
* : "Excellent cooking, worth a detour" (Table excellente, mérite un détour)
*

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