The Michelin Guide was founded in 1900, the Gault Millau in 1972. The Guides Lebey restaurants and bistros of Paris were born in 1987. The publication each year of these gastronomic guides mark for restaurateurs an appointment you are unmissable, often stressful, sometimes happy. But do consumers live the same impatience, while several websites like TripAdvisor are responsible for giving them quickly the best tables nearby?
>> At Raphaëlle Duchemin, Tuesday on Europe 1, patrons of gastronomic guides evoke the future of their profession.
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On TripAdvisor, "we do not know who is talking to you" . Eighteen years ago, Alexandre Cammas co-founded the Le Fooding guide, a true UFO in a sector he saw as "too formatted". "We thought that at some point, we were going to 'museify' and be fucked, we decided to be a little more rock 'n' roll," recalls Alexandre Cammas on Europe 1. he decides to point out to his readers both good stars and good kebabs. The belle époque, for the young gastronomic guide, who settled then on a modern niche, seducing a public different from that of the historical guides.
>> From 13h to 14h, France moves with Raphaëlle Duchemin on Europe 1. Find the replay of the show here
But today, enthusiasm is dissipating. "I think there will be no more new guides because I think it's the end of a world, there are those who are going to be able to pass the mark of modernity and who will stay. otherwise, they will be bloggers or sites where Internet users collectively give their opinion, "says the founder of Fooding.
These famous sites, TripAdvisor in mind, are for Alexandre Cammas highly criticizable. "TripAdvisor is m ****, it is useless, we do not know who is talking to you", he castigates on Europe 1, referring to the authors of the opinions that can not be verified are or are not relatives of the commented restaurateur.
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A guide to eco-friendly restaurants. For the boss of Fooding, if this profession of gastronomic critic publishing in a renowned guide "is not at the end of the road", it will certainly "take different forms." Or at least position yourself on very specific niches. That's what Fanny Giansetto wanted to do, by founding Ecotable. This gastronomic guide lists, values and accompanies restaurants committed to an eco-friendly approach.
"Ecotable was born of a need of consumers who wanted to identify restaurants that had a virtuous approach", justifies Fanny Giansetto on Europe 1. Present initially restaurants Paris, Ecotable is developing today by reporting tables in regions, in Lyon, Marseille or Bordeaux. A guide in tune with the times, which intends to stand out from conventional rating sites.