Guide Duchemin

Guide Duchemin

Example of the 1979 guide
Author	Charles Duchemin
Original title	L'aile ou la cuisse
Country	Lysia
Language	Lysian
Genre	Restaurant ratings and reviews
Publisher	Alphonse Duchemin
Publication date	1976 to present
Pages	192 (2022 edition)

The Guide Duchemin (Anglish: Duchemin Guide) are a series of guide books that have been published since 1976. The Duchemin awards up to three fleurs-de-lys (lily flowers) for excellence to a select few establishments. The acquisition or loss of such 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 (1913-1984) 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 Charles' grandson Alphonse (°1974) and great-grandson Louis (°1991).

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  Charles Duchemin, holding a 1st edition version of his guide.

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  Gérard Duchemin, founder of Alimentation de l'âme.

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  Alphonse Duchemin, introduced the guide throughout Eurth.

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  Louis Duchemin, who leads the expansion of duchemin.ly online and introduction of Nutri-Score.

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. The lily is the symbol of gastronomic excellence and the guarantee of quality, as well as the symbol of hospitality.

• ⚜️⚜️⚜️ = 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

The Guide Duchemin currently rates up to three lilies for excellence to a select few establishments. For example: the Criterion, a restaurant in Zuidhaven, is rated with 3 fleurs-de-lys by the Guide Duchemin. It is one of three restaurants in the country to receive such an honour as of 2017. The acquisition or loss of such a lily flower can have dramatic effects on the success of a restaurant.

Charity

A child eats an ADA school meal in San Jorge.

In 1985, Gérard Duchemin started a charity organisation called Alimentation de l'âme (ADA). Duchemin's wife, Rosalia, who is Jorgen, co-founded the charity. Together they raised $3 million for malnourished children in San Jorge. The food packages are delivered by planes from the mainland, and Gérard Duchemin and his wife personally oversee distribution to the people who need them. The organisation distributes 2 million packages of food per year, and has helped feed thousands of people. Gérard Duchemin and his wife, Rosalia Duchemin, have received many awards for their work, including the Order of the Beautiful Empire. Gérard Duchemin passed away in 1999; Rosalia Duchemin was murdered in 2001. Their son, Alphonse Duchemin, continues to oversee the charitable organisation that his parents founded.

Nutri-Score

Under the influence of Louis Duchemin, the Guide Duchemin has recently integrated the Nutri-Score system into its ratings. Recognising the growing demand for nutritional transparency in the culinary industry and the rising awareness of health-related issues stemming from dietary choices. The introduction of the Nutri-Score aimed to simplify and amplify the nutritional understanding of food products for its readers.

Nutri-score-A.

The Nutri-Score, widely known as the 5-Colour Nutrition label or 5-CNL, offers a vivid five-colour nutritional label and an overarching nutritional rating system. This system designates products with a rating from 'A' (representing the best nutritional choices) to 'E' (highlighting those on the poorer end of the nutritional spectrum). Each letter is coupled with a colour that ranges from green (for A) to red (for E), making it both visually intuitive and easy to comprehend.

Originally selected by the Lysian government in March 2017, the Nutri-Score system has been adopted on food products after rigorous comparisons with other industry or retailer-proposed labels. Rooted in the computation of a nutrient profiling system derived from Great Anglia's Food Standards Agency nutrient profiling system (FSA score), it was subsequently fashioned by Santé Publique Lysienne, the premier Lysian public health agency. The system's development drew insights from eminent professionals, including Lucien Montclair of the University of Taren. Other notable organisations contributing to its evolution include the Wurld Health Organisation. Louis Duchemin, appreciating the accolades and recommendations the system received from various Assembled Nations member states, saw the incorporation of the Nutri-Score as an essential evolution. This was not just for the Guide Duchemin's culinary critiques, but also for championing a broader shift in dining culture towards greater nutritional consciousness. Nevertheless, given the system's precise methodology, its widespread adoption has sparked debates in some AN member states.

Incorporating the Nutri-Score into the Guide Duchemin showcases establishments not only for their gastronomic brilliance, but also for their commitment to serving nutritionally-balanced dishes. This dual lens of quality and health ensures readers can make informed choices that cater to both palate and well-being.

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. In an attempt to taint Duchemin's reputation in Anglish-speaking countries, Tricatel mispronounced his name as “douche-man,” as a reference to “douchebag.” 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. This confrontation led to a permanent rift between the two men. Tricatel passed away in 1984. In 1988, his collective caterers bought a 10% stake in the Guide Duchemin.

External links

• www.duchemin.ly (official website)

Notes

1. OOC. Inspired by the 1976 film L'aile ou la cuisse (The Wing or the Thigh).