User:Orioni/Sandbox 8: Difference between revisions
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=Guide Duchemin= | |||
==Introduction== | |||
{{Infobox book | {{Infobox book | ||
| name = Guide Duchemin | | name = Guide Duchemin | ||
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| alt = | | alt = | ||
| author = Charles Duchemin | | author = Charles Duchemin | ||
| title_orig = | | title_orig = L'aile ou la cuisse | ||
| working_title = | | working_title = | ||
| translator = | | translator = | ||
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| subject = | | subject = | ||
| genre = | | genre = | ||
| publisher = | | publisher = Louis Duchemin | ||
| pub_date = 1976 | | pub_date = 1976 | ||
| pages = 192 ''(2022 edition)'' | | pages = 192 ''(2022 edition)'' | ||
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}} | }} | ||
=Guide Duchemin= | The '''Guide Duchemin''' (Anglish: Duchemin Guide) are a series of guide books that have been published since 1976. The Guide awards up to three fleurs-de-lys (lily flowers) for excellence to a select few establishments. The acquisition or loss of a lily can have dramatic effects on the success of a restaurant. Duchemin also publishes a series of general travel guides to cities, regions, and countries. | ||
==History== | |||
Charles Duchemin (1914-1983) was the editor of the internationally famous restaurant guide that carries his name. He personally performed numerous restaurant tests using an assortment of elaborate disguises to escape detection by the restaurant owners. After being appointed to the [[Lysia#Culture|Académie Lysienne]], he retired as a restaurant critic and trained his son Gérard Duchemin (1944-1999) to continue the family business. Right now, the guide is continued by the 3rd generation grandson, Louis Duchemin. | |||
==Methods== | |||
These guides, published annually, rate places such as restaurants, hotels, guest houses, etc. The rating is based on an assessment of the interviewer's feelings, who remains anonymous. The Duchemin Guide is much more than just a book of food reviews. It is an association of benefactors of "gastronomy". The Duchemin Guide acts as the voice of the customer. The criteria for this rating also include the quality of the cuisine and the environment of the place. The scores out of twenty, introduced in the second edition in 1977, are represented by a {{wp|fleur-de-lys}}. | |||
* ⚜️⚜️⚜️ = from 18 to 20/20 | |||
* ⚜️⚜️ = from 15 to 17,5/20 | |||
* ⚜️ = from 11 to 14,5/20 | |||
* 0 fleurs-de-lys = from 10 to 10,5/20 | |||
For example: the {{wp|Criterion Restaurant|Criterion}}, a restaurant in Zuidhaven, is rated with 3 fleurs-de-lys by the [[Guide Duchemin]], one of three restaurants in the country to receive such an honour as of 2017. | |||
==Controversy== | |||
Tricatel, a collective catering chain, was the target of Charles Duchemin wrath. Charles Duchemin was informed that {{wp|Jacques Borel (businessman)|Jacques Tricatel}}, the owner of a company of mass-produced food, was trying to take over numerous quality restaurants which had been awarded stars by Duchemin. Duchemin feared that customers would be misled into eating low quality food at Tricatel-owned restaurants. A short time later, an operative hired by Tricatel entered Duchemin's offices and tried to steal the almost finished restaurant guide from that year. Charles Duchemin was able to trick the operative into stealing the previous year's data. And, together with his son Gérard, followed him to watch him hand over the files to Tricatel's assistant Lambert. Duchemin resolved to fight against Tricatel. First he agreed to appear on a famous talk show hosted by Philippe Bouvard, who had long been trying to get Duchemin on the show, but only under the condition that Tricatel also be invited. He then ordered his staff to obtain incriminating information on Tricatel which he planned to use during the talk show confrontation. | |||
==References== | ==References== | ||
* Inspired by the 1976 film {{wp|The Wing or the Thigh}} (L'aile ou la cuisse). | * Inspired by the 1976 film {{wp|The Wing or the Thigh}} (L'aile ou la cuisse). | ||
Revision as of 22:18, 5 February 2022
Guide Duchemin
Introduction
 Example of the 1979 guide | |
| Author | Charles Duchemin |
|---|---|
| Original title | L'aile ou la cuisse |
| Country |  Lysia |
| Language | Lysian |
| Publisher | Louis Duchemin |
Publication date | 1976 |
| Pages | 192 (2022 edition) |
The Guide Duchemin (Anglish: Duchemin Guide) are a series of guide books that have been published since 1976. The Guide awards up to three fleurs-de-lys (lily flowers) for excellence to a select few establishments. The acquisition or loss of a lily can have dramatic effects on the success of a restaurant. Duchemin also publishes a series of general travel guides to cities, regions, and countries.
History
Charles Duchemin (1914-1983) was the editor of the internationally famous restaurant guide that carries his name. He personally performed numerous restaurant tests using an assortment of elaborate disguises to escape detection by the restaurant owners. After being appointed to the Académie Lysienne, he retired as a restaurant critic and trained his son Gérard Duchemin (1944-1999) to continue the family business. Right now, the guide is continued by the 3rd generation grandson, Louis Duchemin.
Methods
These guides, published annually, rate places such as restaurants, hotels, guest houses, etc. The rating is based on an assessment of the interviewer's feelings, who remains anonymous. The Duchemin Guide is much more than just a book of food reviews. It is an association of benefactors of "gastronomy". The Duchemin Guide acts as the voice of the customer. The criteria for this rating also include the quality of the cuisine and the environment of the place. The scores out of twenty, introduced in the second edition in 1977, are represented by a fleur-de-lys.
- ⚜️⚜️⚜️ = from 18 to 20/20
- ⚜️⚜️ = from 15 to 17,5/20
- ⚜️ = from 11 to 14,5/20
- 0 fleurs-de-lys = from 10 to 10,5/20
For example: the Criterion, a restaurant in Zuidhaven, is rated with 3 fleurs-de-lys by the Guide Duchemin, one of three restaurants in the country to receive such an honour as of 2017.
Controversy
Tricatel, a collective catering chain, was the target of Charles Duchemin wrath. Charles Duchemin was informed that Jacques Tricatel, the owner of a company of mass-produced food, was trying to take over numerous quality restaurants which had been awarded stars by Duchemin. Duchemin feared that customers would be misled into eating low quality food at Tricatel-owned restaurants. A short time later, an operative hired by Tricatel entered Duchemin's offices and tried to steal the almost finished restaurant guide from that year. Charles Duchemin was able to trick the operative into stealing the previous year's data. And, together with his son Gérard, followed him to watch him hand over the files to Tricatel's assistant Lambert. Duchemin resolved to fight against Tricatel. First he agreed to appear on a famous talk show hosted by Philippe Bouvard, who had long been trying to get Duchemin on the show, but only under the condition that Tricatel also be invited. He then ordered his staff to obtain incriminating information on Tricatel which he planned to use during the talk show confrontation.
References
- Inspired by the 1976 film The Wing or the Thigh (L'aile ou la cuisse).