This blog aims to avoid you the worst scourge, which are plenty:
the BANAL restaurant!
Between technical progress, hygiene obligations and the professionalization of training, there are today, all in all, very few bad restaurants but there are many that only heat industrial dishes under vacuum (sometimes quality quite good, let’s admit it) but are largely overcharged because without real work (except the scissors!).
My CAP (NVQ equivalency) allows me to target the most technical dishes without necessarily choosing those I prefer. This is to provide you with the most advanced analysis of cooking work. I also want to avoid you diluted articles (by lack of inspiration?) with the copy-pasted list of the dishes.
Restaurants, hotels, good addresses according to my peregrinations and “invitations”.
Invitations? That’s it, the swear word is released! Let’s be honest, ALL the food columnists are a day (and even always for some!) invited.
I photograph my checks and I indicate by a (i) after the name of the restaurant if I have been invited. I am not the bard of virtue, but a little ethics is not useless. And I think a confident subscriber is worth 100 mistrustful readers.
But why not refusing invitations?
Bet you that movie chroniclers pay their seats, literary critics buy their books, political journalists pay for their train or plane tickets when they follow who you know (yes in France, it is like that). And I’m not talking about the gifts received for the “LifeStyle” pages. If Esau has sold his birthright for a lentil dish, I think I can maintain my integrity, even for a sweetbread.
You have understood the true substance of my thought. And I’m not here to debate about journalism.
The annoying words. To owners who cry that some reviews are bad for their business, I will answer that many bad establishments with disastrous reviews are always open. But I understand that it is annoying to be slated by incompetent or by a secretive competitor. Big advantage: the mass of commentators provides an almost exhaustive list, an instant update and a weighting of the “too” positive or negative advices. With the flaws of being able to put 5 stars and a comment “sublime” for a frozen pizza and not to be clear on the categories of establishments. Nevertheless, this remains anecdotal. A restaurateur, good or bad, must not live with the eye on TA. This site is only a tool, you must know how to use it. Don’t accuse the hammer of your finger suffering.
Classification of establishments.
Take as model the adage of Boileau:
Before writing, learn to think.
Depending on whether our idea is more or less obscure,
The expression follows it, or less clear, or purer.
What we understand well is clearly stated,
And the words to say it happen easily.
Let’s apply it: 3 colors for 3 types of restaurants.
« Gold »
for a rare place, a studied cooking for an event, the top of the cooking and service, an exceptional setting, etc.
« Red »
for the intermediary, a well-worked cooking, a service that can be cool but efficient, tables and a quality coating (tablecloths or settes), nice glasses, an elegant setting, space between the tables, toilets accorded to standards, etc.
« Blue »
for the simple restaurant, bistrot or cantinas with fresh products, homemade but which does not meet too many conditions of frames and / or service and / or structure to be in red.
Dito for hotels. Classification is easier because it is much more standardized than for restaurants. It depends on the services offered (concierge, size of rooms, equipment, spa, swimming pool, etc.).
Oh yes, it’s true, we do not give any more notes, it’s square. So, I must be a little square… Making a more or less apologetic article is entertaining, relieving, enriching, valorising, relaxing. But I think the reader wants to have an objective assessment at the end.
So each restaurant is rated on 20 points distributed as follows:
- 15 for food (origin and freshness of products, originality of preparation and presentation, cooking, alliance and taste quality and of course quality / price ratio);
- 3 for service, wide or original choice of drinks and oenological skills (between disastrous and particularly effective);
- 2 for the setting (between awful and exceptional!);
- 1 negative point for hygiene if a HACCP error is detected;
- 1 negative point if the toilets do not respond to 2 out of 3 points: separation M / W, Handicap standards and cleanliness;
- 1 negative point if there are too many misspellings on the menu!
The intrinsic quality of the wine is not noted in the food because it is mainly the work of the winemaker. For menus with food / wine pairings included, this is included in the food.
So no ultra secret algorithm and with multiple incomprehensible weightings.
If I appreciate particularly a place, our friend T800 will inform you:
If no, it will be Dum Dum
Very important :
The rating is adapted to the typology of the restaurant:
a 16/20 in category “Blue” is different from a 16/20 in category “Gold”. I separate the categories because otherwise an excellent little restaurant will always find a low score in comparison to an exceptional table, because of the services it can not provide. In this way, each establishment will be noted in relation with others in the same category.
And this will facilitate your choice.
But obviously a table “Gold” will be judged much harder in case of blatant error. Thus a “pretentious” menu that does not follow the culinary level will be more strictly rated than an establishment that “plays in its League”.
You will notice in some of my articles that, even if a dish does not please me, I avoid denigrating it if I understand the chef’s idea and if the work is done well. There is no perfect taste and another person will probably appreciate what I did not like.
Finally, this rating system will never give rise to a ranking. It is there to give you an individual assessment of the establishment, absolutely not to compare it to another.
As our parents told us when we came back from school,
“Look at your note, not your neighbors’.”
In short :
- I am not a nutrition coach, a restaurant consultant, a culinary animator, a recipe creator or other strange activities. Even less “sexy-cook”! Many (too many) sites already take care of it.
- for general professional news, you can follow me on ScoopIt!
- I could have easily added hundreds of establishments visited many years ago (or never visited). I prefer the qualitative to the quantitative. I will not be able to keep your confidence with too old items or if I turn into a directory. Apart from a few restaurants with exceptional souvenirs, I will try to limit the age of items to 7 years.
- the site is also in English. And it’s not a “GoogleTrad” copy-pasted! I worked quite a bit to prevent “un pavé de lieu jaune” (filet of pollock) from becoming a “pavement of yellow place”!