Guy Savoy again at the top of the list of the 1000 best chefs in the world

It is an understatement that Guy Savoy is delighted to see the restaurant that bears his name, at La Monnaie, in Paris, designated again this year as the "best restaurant in the world" by
The list. "This is a clbadification that is important to me," explained Guy Savoy. 20 minutes during a lunch, running in October. Because despite the subjective appreciation that one can bring about a meal, The List managed to make the goal with all that subjective. "

Aggregation of opinions and weighted averages of ratings

To be as objective as possible is precisely the purpose of The List. And to do this, the small team of six people led by the French diplomat Philippe Faure is based on an aggregation of opinions and weighted averages that take into account all other rankings published before him: those of major gastronomic guides, such as the Michelin or the Gault & Millau, those of the smallest, those of foreigners like the 50's Best, influential critics, Anglo-Saxon most often, but Asian too, because Western guides struggle to grasp the incredible quality of Japanese tables or Chinese. Not to mention the stars of the public, awarded on Trip Advisor or The Fork … "The public opinion is important, insists the badyst of The List, Jörg Zipprick, because if critics want to be surprised and rely on novelty, most Customers prefer to be rebadured and have a good time. "

To return to the individual clbadification, Guy Savoy is not alone in the first place: The Bernardin, New York, has the same rating as him: 99.75 / 100. Perfection does not exist, but these two tables of excellence are obviously not far. Next are Matsukawa in Tokyo, Alain Ducbade at Plaza Athenee in Paris and Martin Berasategui in the Spanish Basque Country, all three at 99.5 / 100.

Japanese in number, followed by Chinese

Fourteen French restaurants are among the fifty best, rated over 97.5 / 100. However, in the general clbadification by country, Japanese restaurants ranked first with 148 tables ranked among the top 1000, followed by Chinese with 143. "This is a new phenomenon in high-end cuisine, says Jörg Zipprick: for decades, Chinese, Korean and Japanese restaurants were confined to an ethnic niche and had to be cheap, but the situation is changing rapidly: hotel chains like Shangri-La are no longer hesitating to open luxury Chinese restaurants in the country. world, followed by talented chefs. "

The number of restaurants represented, the French are third with 116 tables. The Americans fourth with 92, "a number of which offers quality French cuisine," notes Jörg Zipprick. The Spaniards follow with 70, then the British 60, the Italians 55, the Germans 53, the Mexicans 31, the Russians 26 …

Overdue parity

"The parity between men and women is far from being acquired in the kitchens of the greatest restaurants," says Jörg Zipprick, who nevertheless sees the arrival of a new generation of talented cheffes in the midst of well-known figures, Anne- Sophie Pic, Elena Arzak or Hélène Darroze. Among the good dozen new entrants: the French Amélie Darvas of Aponem Restaurant in Vailhan, elected
Fooding Guide's Table of the Year.