I n 2013, the

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"Top Chef Season 5 winner A beautiful season for a bitter taste |. Homepage | Utensil. Traps are dangerous? "Saturday, April 26, 2014 The maligned top 50 restaurants in the world
I n 2013, the "best restaurant in the world" signorelli gastronomia was Spanish: "El Celler de Can Roca" in Girona (photo), had succeeded Danish signorelli gastronomia "Noma", who had held the top spot for three years. The first French restaurant, "L'Arpege", Alain Passard in Paris only happened in 16th position. Enough signorelli gastronomia to supply ammunition to those who believe the outdated French cuisine.
France would it more THE country of gastronomy? Great French chefs challenge the competition organized by the British magazine "Restaurant". It would be in the hands of the food industry and the methodology would be more than questionable.
A French chef, three Michelin stars, the judge "crazy" and devoid of rigor ranking. Absent filing, he denies any resentment: "I am sufficiently well treated by the rankings of the world to have no bitterness," he said on condition of anonymity. Above all, he figured in the rankings. "But signorelli gastronomia they asked me to be part of the jury, that I refused: one can not be judge and I told them that their trick was hype". France is no longer the page?
The classification is made by 900 "experts" international, including heads and food critics. signorelli gastronomia Each vote 7 restaurants, including at least 3 abroad, in which they must be eaten in the previous 18 months. They rank in order of preference.
No pre-defined list of criteria. And "exceptional innovation" in a single institution signorelli gastronomia may be more valued than a "more opulent meal" in a recognized restaurant, according to the website signorelli gastronomia of the "World's 50 best restaurant." signorelli gastronomia
If there is no French restaurants in the first places is that "there signorelli gastronomia are not enough votes for them," Andrea Petrini advance. "Some French restaurants reflect the image of a frozen food, less in tune with the times," he continues.
"The impact was delirious," enthuses the thirty chief Bertrand Grébaut, which received its first Michelin star in February. "The switchboard exploded when the rankings came out," he says, while "Septimius" he was already very popular. "The press inquiries and reservations have been enormous," he says. This classification was mainly brought him an international clientele. Not like the Michelin
The leader does not mean "pretend to be the 49th best restaurant in the world". signorelli gastronomia For him, this classification "does not enacted comprehensive manner are the best." He compares it to "a signorelli gastronomia photograph of culinary signorelli gastronomia trends of the moment." "It is not really comparable with the Michelin guide," concludes Bertrand Grébaut.
For the three-star chef, who remained anonymous, the classification should have been called "50 trendy rather than the best 50." signorelli gastronomia However, it recognizes the benefits this classification. "Of course it is not serious, but of course it is important. It is about the food, and awakened interest in kitchens in unlikely countries, Denmark in Peru."
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