Gastronomical Guide

A gastronomical guide is a delivers in which the Restaurant S. are classified the term guides gastronomical appoints also the author of the book. With the advent of Internet, many sites play also this part.

Trade

To classify the restaurants is an at the same time gainful and pleasant employment for the culinary editors and critics . True art critic (see Holy-Beuve) or simple activity of location, the guides is as varied as the restaurants themselves.

The criteria of classification most often retained by the guides are the quality of the been useful meal , but also the quality of the service . These criteria are obviously subjective and arbitrary. One can regret it because the classification of a restaurant in certain guides conditions its economic future. The many protestors of these classifications denounce the conflicts of interests even the Corruption which would reign in the medium.

Guides published in the form of book, but often with a complement on Internet

• the Guide Hubert
• the Guide Champérard
• the Guide Gault-Millau
• the Red Guide said Guide Michelin
• the Pudlo
• the Guide of the 100 best restaurants of France or RougierRibaud

See too

• tourist Guide
• Guide Duchemin (an imaginary guide)

Random links:

Desert climate | Odama | The Community of communes of Châtre and Holy-Severe | List archbishops of Trier | History of the Faroe Islands | 1_E4_s

© 2007-2008 speedlook.com; article text available under the terms of GFDL, from fr.wikipedia.org