Are we at a turning point in the evolution of gastronomy? Paris: an exemplary case

Barrère, Christian; Bonnard, Quentin; Chossat, Véronique

doi:10.1080/00036846.2013.875110

Cited by 7 publications

(9 citation statements)

References 5 publications

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“…They represent a powerful signal of culinary achievement, prestige and fame (Aubke, 2014). To earn the highest awards, chefs have to align their charismatic and architectural roles to improve the upstream sophistication and originality of their meals served in a unique physical environment by highly qualified staff (Barrère et al , 2014). Dining guides’ recognition leads to career development for chefs (Surlemont and Johnson, 2005) and also achieves positive business outcomes (often for the restaurant as well) via stronger media coverage and increased sales, sometimes by up to 30% (Bouty and Gomez, 2013).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…Stripped of his third star by Michelin and dropped from 19 to 17 points by Gault and Millau, his downgrade was received as brutal, unfair and humiliating. Under these conditions, some three-star chefs such as Joël Robuchon in 1996, Alain Senderens in 2005, Antoine Westermann in 2006, or more recently, Sébastien Bras in 2017 or Marc Veyrat in 2019 returned their hard-won awards, questioning the hegemony of the elitist gastronomy model (Barrère et al , 2014).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

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Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Montargot

Kallmuenzer

Kraus

2022

IJCHM

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Purpose This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external authoritative food guides. Design/methodology/approach In total, 26 French Michelin three-star restaurant websites and their reviews in the prominent Michelin and Gault and Millau dining guides were examined. This data was then processed using lexicometric software. Findings Five semantic universes emerged, showing that restaurants and dining guides do not emphasize the same elements of culinary excellence. While restaurant websites emphasize the charismatic leadership role of the chef through family history, professional recognition and vicarious learning, the two iconic guides are far from rating the criteria they claim to: For the Michelin Guide, criteria other than cuisine appear central. Conversely, Gault and Millau, far from its nouvelle cuisine principles advocating democratization at lower cost, insists on fine products. Practical implications It remains essential for restaurants to use a repertoire of cultural components and symbols, capitalize on the charismatic and architectural roles of their chef and showcase fine products that are representative of classical cuisine. Storytelling and dynamic narrative add-ons, regularly updated on large-audience social media, appear central to increasing restaurants’ perceived value, communicating innovation and attesting to their singularity and uniqueness. Originality/value To the best of the authors’ knowledge, this is the first empirical study to overlap the lexical perspectives of three-star restaurants and iconic guides’ websites.

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Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Theoretical Backgroundmentioning

confidence: 99%

Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Montargot

Kallmuenzer

Kraus

2022

IJCHM

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“…From the year 2000, this movement accelerated (cf. Barrère et al, 2014 for Parisian gastronomy) and led to an increasing disruption of elitist gastronomy. On the one hand, as already noted, some very expensive establishments that serve highly sophisticated cuisine make huge amounts of money and export their restaurants worldwide.…”

Section: ) a Market Crisis: Is Elitist Gastronomy Financially Sustain...mentioning

confidence: 99%

“…In Paris, for example, the average prices of the best class of Michelin-selected restaurants, according to the setting, grew from 50€ in 1960 to 160€constant euros -in 2012. Similarly, the average prices of the top restaurants in the Michelin guide grew from 50€ in 1960 to 250€ in 2012 (Barrère et al, 2014). At a time of austerity and social inequality, the social issue adds to the economic issue.…”

Section: ) a Market Crisis: Is Elitist Gastronomy Financially Sustain...mentioning

confidence: 99%

Routledge Handbook Of Food As A Commons

Vivero-Pol¹,

Ferrando²,

Schutter³

et al. 2018

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From the scientific and industrial revolution to the present day, food -an essential element of life -has been progressively transformed into a private, transnational, mono-dimensional commodity of mass consumption for a global market. But over the last decade there has been an increased recognition that this can be challenged and reconceptualized if food is regarded and enacted as a commons.This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. Chapters do not define the notion of commons but engage with different schools of thought:First published 2019 by Routledge

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“…Restaurants are thereby distinguished from their rivals and enjoy a competitive advantage (Bouty and Gomez, 2013), indicated by the finding those listed in France raise their prices more than unlisted (Cotter and Snyder, 1998). Takings may grow by as much as one-third depending upon star grading (Barrère et al , 2014) and, in certain circumstances, the accolade is a trigger for expansion.…”

Section: The Michelin Effectmentioning

confidence: 99%

Street food, hawkers and the Michelin Guide in Singapore

Henderson

2017

BFJ

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Purpose The purpose of this paper is to examine aspects of the contemporary relevance of the Michelin Guide as efforts are made to extend its reach in Asia. The focus is on recent endeavours by the producers of the restaurant guide to represent local conditions by acknowledging the importance of street food and hawkers. Design/methodology/approach The methodology is that of a case study based on analysis of published material about the inaugural Singapore Michelin Guide and its consequences. Findings The Michelin Guide confronts challenges in retaining its authority and establishing itself in new Asian locations. The Singapore edition indicates attempts at responsiveness to distinctive circumstances through the recognition of street food and hawkers, but questions can be raised about the appropriateness of their inclusion and rating. Research limitations/implications Despite the absence of primary data, important topics about food and dining landscapes and modes of restaurant reviewing and grading are explored. A research agenda for the future is also proposed. Practical implications Attention is given to the impacts of the guide for individual enterprises, suggesting positive and negative outcomes of endorsement. Social implications Findings enhance understanding of the place of food and dining within societies and the influence of restaurant guides. Originality/value The paper offers an Asian perspective on and fresh insights into the role of local food cultures as well as the meanings and functions of the Michelin Guide.

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Are we at a turning point in the evolution of gastronomy? Paris: an exemplary case

Cited by 7 publications

References 5 publications

Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Routledge Handbook Of Food As A Commons

Street food, hawkers and the Michelin Guide in Singapore

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