Guy Savoy (Paris), Eric Ripert (Le Bernardin, New York), Seiji Yamamoto (Ryugin, Tokyo) and Yosuke Suga (Sugalabo, Tokyo) can sleep peacefully: they keep their first place (tied) in La List, the selection of the world's best restaurants calculated by aggregating hundreds of guides and millions of online reviews weighted according to their credibility.
Like other players in the sector (like Gault & Millau, which has frozen its number of chef's hats), the French initiative ranking has thus decided not to take into account a complex year for restaurateurs forced to close. for several months: no new top 1000 this year.
“The algorithm will not calculate new scores for the 1000 restaurants listed there.
No restaurant will be penalized.
Only recently honored restaurants will receive a reassessed rating.
The List will give priority to its database which has grown in one year by more than 50% and has exceeded 25,000 addresses in 200 countries. ”
say the organizers in a press release.
Ten special prizes
Instead, La Liste, managed since last December by Hélène Petrini, until then at the head of World's 50 Best Restaurants - against which the ranking launched by Philippe Faure in 2015 was registered -, chose to publish an Observatory of 100-page Gastronomy, downloadable for free, and handing out ten special prizes.
“
In 2021, my mission will be to position La List as a relaunch partner to support the reopening of restaurants.”
thus announced the new CEO when she was appointed.
Led by Jörg Zipprick, co-founder and editor-in-chief of La Liste, this Observatory is structured in three parts.
First, an assessment of the crisis in the different countries and its impacts on the ecosystem related to restoration.
Then a panorama of the resilience and initiatives of restaurateurs, whether temporary or starting a fundamental movement.
The study concludes with “perspectives and hopes for the future”: in a context of escalating health standards, what can be the new models, while laying the foundations for a more humane, humble and benevolent cuisine, responding to a new geography?
Is this the advent of a “new dining” competing with the house, where bourgeois and traditional cuisine is making a big comeback, with less expenditure in restaurants, but also new forms of catering, where conviviality and pleasure predominate?
The Observatory of Gastronomy The List
The List accompanies this document with a list of special awards recognizing the commitment of chefs and restaurateurs during the crisis to adapt, innovate and "build the gastronomy of tomorrow".
Here are the winners, with international and local awards (France).
Prize of the new gastronomic destination
(a chef or restaurateur who invests in promotion, embodies and carries the values of his region to develop his reputation and his gastronomic image): AFRICA with Selassie Atadika, Midunu, Ghana;
LES FLANDRES with Florent Ladeyn, Auberge du Vert-Mont, Boeschepe, France.
Innovation Award
(a chef, restaurateur or organization that has reinvented itself since confinement by creating new development opportunities): Dabiz Muñoz, GoXo, Madrid, Spain;
Olivier Nasti, Le Chambard & La Table d'Olivier Nasti, Kaysersberg, France.
Change Award for Inclusion and Diversity
(a personality who is strongly committed to (im) laying the foundations for a more egalitarian, inclusive and caring cooking culture): Mashama Bailey, The Gray Savannah, Georgia, States -United.
Solidarity Prize
(project led by a chef (s), restaurateur (s) or organization that has made it possible to support frontline caregivers or fight against the economic and human impact of the pandemic): Covid -19 Playbook by Black Sheep Restaurants, Hong Kong;
The chefs with the caregivers (France) by Guillaume Gomez & Stéphane Méjanès (France).
Ethical and environmental responsibility award
(a chef, restaurateur or group who has implemented ethical, sustainable and united practices that have had an impact within his establishment or in his community): Matt Orlando, Amass, Copenhagen, Denmark;
Nadia Sammut, Auberge La Fenière, Cadenet, France.
Digital innovation award
(a chef or restaurateur who has converted to digital communication in an original way to stay connected with his confined customers): Simone Zanoni, Le George au Four Seasons George V, Paris, France.
Openings of the year
(restaurants which successfully opened despite the pandemic and which deserve to be saluted): CococoCouture, Saint Petersburg, Russia;
Euphoria by Jason Tan, Singapore;
Ever, Chicago, United States;
Kol, London, England.
Tables to explore
(restaurants that deserve to be discovered for their unique culinary experience and the interpretation of their land): D'Berto, O'Grove, Spain;
House 102, Foshan, China;
Nur, Fez, Morocco;
Koks, Faroe Islands;
The Butcher's Wife, Marseille, France;
Lobster, Belgrade, Serbia;
Le Café Suisse, Bex, Switzerland;
Willows Inn, Lummi Island, Washington, United States.
Prize for authenticity and craftsmanship
(establishments and cooks highlighting the culinary heritage of their region or their country through their know-how, their products and short circuits): La Ferme de la Ruchotte, Bligny-sur-Ouche, France;
Las Quince Letras, Oaxaca, Mexico;
Masashi Yamada, Yanagiya, Gifu, Japan.
New Talent of the Year
(Most Promising Chef (s) of the Year, Under 35): Josh Boutwood, The Test Kitchen, Manila, Philippines;
Antonio Buono, Casa Buono, Ventimiglia, Italy;
Francesca Ferreyros, Baan, San Isidro, Peru;
Mory Sacko, Mosuke, Paris, France;
Daniel Smith, The Fordwich Arms, Fordwich, England.