User:Orioni/Sandbox 8: Difference between revisions
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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 | 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 ({{wp|Lilium|lily flowers}}) for excellence to a select few establishments. The acquisition or loss of a fleur-de-lys can have dramatic effects on the success of a restaurant. Duchemin also publishes a series of general travel guides to cities, regions, and countries. | ||
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==History== | ==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 | 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== | ==Methods== | ||
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==Controversy== | ==Controversy== | ||
{{wp|Jacques Borel (businessman)|Jacques Tricatel}} was the owner of a collective catering chain of mass-produced food. When Charles Duchemin received word that Tricatel attempted to buy several first-class restaurants that had been awarded fleurs-de-lys, he feared that customers would be misled into eating low quality food similar to Tricatel-owned restaurants. Tricatel became the target of Duchemin's anger. Duchemin agreed to appear on a famous talk show hosted by Philippe Bouvard, who had long been trying to get Duchemin on the show. Duchemin agreed to appear, but on the condition that Tricatel also be invited. During the show, Duchemin confronted Tricatel with incriminating information about the food quality in his catering restaurants. Duchemin challenges Tricatel to eat some food from his own kitchen, leading Tricatel to become ill almost immediately. | |||
==References== | ==References== | ||
* Inspired by the 1976 film {{wp|The Wing or the Thigh}} | * Inspired by the 1976 film ''L'aile ou la cuisse'' ({{wp|The Wing or the Thigh}}). | ||
Revision as of 22:46, 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 fleur-de-lys 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
Jacques Tricatel was the owner of a collective catering chain of mass-produced food. When Charles Duchemin received word that Tricatel attempted to buy several first-class restaurants that had been awarded fleurs-de-lys, he feared that customers would be misled into eating low quality food similar to Tricatel-owned restaurants. Tricatel became the target of Duchemin's anger. Duchemin agreed to appear on a famous talk show hosted by Philippe Bouvard, who had long been trying to get Duchemin on the show. Duchemin agreed to appear, but on the condition that Tricatel also be invited. During the show, Duchemin confronted Tricatel with incriminating information about the food quality in his catering restaurants. Duchemin challenges Tricatel to eat some food from his own kitchen, leading Tricatel to become ill almost immediately.
References
- Inspired by the 1976 film L'aile ou la cuisse (The Wing or the Thigh).