PROCESSO
Basato sulla raccolta di centinaia di guide e milioni di recensioni online,
LA LISTE offre la migliore selezione di ristoranti
raccolte a mano dai gastronomi più esigenti e dalle guide più esperte. 1 - AGGREGAZIONE
Le Recensioni dei migliori ristoranti del mondo da più di 600 guide e pubblicazioni attendibili sono stati inseriti in un enorme database. 2 - STANDARDIZZAZIONE
Ogni punteggio viene convertito in un grado standard, che vanno da 0 a 100, in base alle tabelle di conversione specifiche per ogni guida. 3 - GUIDA DI CLASSIFICAZIONE
A Diverse migliaia di cuochi viene richiesto di esprimere le loro opinioni sulle guide turistiche locali. Secondo i risultati di questo sondaggio, ad ogni guida è dato un "indice di affidabilità" punteggio da 0 (non attendibile a tutti) a 10 (molto affidabile). 4 - ELABORAZIONE
Per ogni ristorante elencato, calcoliamo la media di tutti i punteggi. 5 - GIUDIZI DEI CLIENTI
Infine, integriamo le recensioni online dai clienti, dando loro una ponderazione del 10% nel punteggio finale"La Liste". 6 - LA LISTE
Tutti i ristoranti della nostra banca dati sono ordinati secondo il loro "Punteggio La Liste".
OUR METHOD 1. Reviews of the world’s top restaurants by more than 200 guidebooks and
trusted publications were put together in a giant database.
2. Each review score was converted into a standard grade, ranging from 0 (min.)
to 100 (max.), according to conversion tables specific to each guidebook.
3. Several thousands of chefs were asked to give their opinions about local guidebooks.
According to the results of this poll, each guidebook was given a “trustworthiness
index” ranging from 0 (not to be trusted at all) to 10 (very trustworthy). 4. For each listed restaurant, we calculated the average of all standardised
review scores, weighted by each source’s trustworthiness index.
5. Finally, we integrated online customer reviews, giving them a 25% weighting
in the final “LaListe score”. 6. All restaurants of our database were ranked according to their "LaListe score". CASE STUDY: Restaurant X was rated
– 75/100 by guidebook A
– 60/100 by guidebook B
– and 90/100 on average by online customer reviews. According to our poll,
guidebook A’s trustworthiness index is 0,544
guidebook A’s trustworthiness index is 0,72
Here is how we calculate (SX) restaurant X’s final LaListe
score: (75/100) x 0,54 + (60/100) x 0,72 0,837
Sx = ____________________________ x 0,75 + (90/100) x 0,25 = ______ x 0,75 + 0,9 x 0,25 = 72,321 sur 100
(0,54 + 0,72) 1,26 TEAM 2023 PRESIDENTE
PHILIPPE FAURE - Founder & CEO TEAM
HÉLÈNE PIETRINI - Managing Director
JOERG ZIPPRICK - Co-fondatore & editore di contenuti
STEPHANIE KIM - International Director
LUCIE LIU • LIǓ 怡 - China Director
EMER SCHLOSSER - Special Consultant - Social Media COMITATO CONSULTIVO INTERNAZIONALE
The board members make themselves available for consultancy on global gastronomy trends,
new openings and/or organization of events.
They do not have any influence on the ranking process nor selection of Special Awards. THIBAUT DANANCHER - Francia • co-fondatore • giornalista
PHILIPPE DUBATH - Svizzera • produttore, giornalista, editore, fotografo
WU LI - Cina • Presidente del consiglio di Amministrazione WFCCI
HARUMI OSAWA - Centro di cultura Giappone • cibo francese
TAKASHI OSAWA - Giappone • giornalista
JEAN-ROBERT PITTE - Francia • co-fondatore • geografo, capo della missione francese.
JEAN-CLAUDE RIBAUT - Francia • co-fondatore • scrittore, vino & cibo critico, Le Monde.
PHILIP SWEENEY - Regno Unito • giornalista
SERGEI TCHERNOV - Russia • editore TEAM 2019 Joerg Zipprick - Content editor • Co-Founder
Pierre Herbaux - CBDO • Partner
Charles Guillot - VP Digital
Stephanie Kim - Marketing Director
Lucie LIU • 柳 怡 - China Director
Mehdi Hemici - Associate partner
Thibaut Danancher - Special advisor • Co-Founder INTERNATIONAL ADVISORY BOARD
Philippe Dubath - Switzerland • writer, journalist, publisher, photographer
Wu Li - China • Chairman WFCCI
Harumi Osawa - Japan • French food culture center
Takashi Osawa - Japan • Journalist
Jean-Robert Pitte - France • Geographer, head of the French Mission.
Jean-Claude Ribaut - France • Writer, Wine & Food critic, Le Monde. Published: "Voyage d'un gourmet à Paris".
Philip Sweeney - UK • Journalist
Sergei Tchernov - Russia • Publisher TEAM 2016 FOUNDER
Philippe Faure - Ambassador of France, former CEO of Gault & Millau, Head of the French Tourism Board CO-FOUNDERS
Thibaut Danancher - writer, food critic, Le Point magazine
Jörg Zipprick - journalist and author since 1992
Mehdi Hemici - General Manager
Charles Guillot - VP Digital
Stephanie Kim
Marketing Director INTERNATIONAL ADVISORY BOARD Thibaut Danancher - Writer, Food critic. FRANCE
Jean-Robert Pitte, Geographer, head of the French Mission.
Jean-Claude Ribaut, Writer, Wine & Food critic, Le Monde. Published: "Voyage d'un gourmet à Paris". ARGENTINA
Karla Johan Lorenzo, author BRAZIL
André Boccato, journalist, publisher CHINA
Nong He, journalist, author
Dong Keping, food critic
Xie Ling, journalist USA
Basil Katz, journalist ITALY
Francesco Liello, journalist JAPAN
Harumi Osawa, French Food Culture Center
Takashi Osawa, Journalist NETHERLANDS
Marcel van Silfhout, publisher, author UNITED KINGDOM
Philip Sweeney, journalist RUSSIA
Sergei Tchernov, publisher SWITZERLAND
Philippe Dubath, writer, journalist, publisher and photographer
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