It’s been nine years and nothing has changed with the loss of its third star : Guy Savoy's restaurant still dominates La Liste, the international ranking that compiles over 1,100 sources to establish a score out of 100. With an impressive score of 99.5, this riverside establishment shares the top spot with nine other restaurants, from Switzerland to Japan.
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For Philippe Faure, president and founder of La Liste, this level of consistency is like high-level sports. He often compares great chefs to the titans of tennis: “It’s a game played among a select few, the Nadals, Federers, or Djokovics of the kitchen.”
Ongoing Recognition for Guy Savoy
Since 2015, the in-house algorithm has screened 38,000 restaurants and only selected 1,000, making this ranking one of the most sought-after and respected in the industry.
Three newcomers achieved the highest rating this year: Da Vittorio in Italy, Robuchon au Dôme in Macao, and Martin Berasategui in Spain. While Japan predominantly tops the 1,000, France remains the queen of the top 100. Chef Daniel Boulud, who has been based in the United States for over forty years, receives…
circ;me the price of the « gastronomic radiance ».See this post on Instagram
A dynamic global scene, juggling luxury, bankruptcy, and hyper-local
Another French accolade goes to Romain Meder, celebrated for kicking off the year with his restaurant Prévella. However, the overall outlook for the industry is gloomier. In the past decade, 16% of award-winning restaurants have closed their doors.
us the door. Haute cuisine is now "between luxury and failure", analyzes Philippe Faure.As "instagrammable" cuisine gains ground, trends are reshaping: less pomp, more relaxation, and a notable counter-offensive from the side of local and ultra-local cuisine, which aims to give meaning back to our plates.