Hold on to your ‘toque’ … the Chefs are on the run!

Rutters Stocktakers

Over the years many chefs and restaurants have striven to emulate the standards set by the French in the field of cuisine. In the background there has been a cultural war going on as to which nation produces the best food, the best plating, the best techniques. And the perception has been that cost’ has reflected quality – if it costs less, “… then it can’t possibly be as good as Monsieur Chef down the road whose food is frightfully dearer.” Most people have heard of the Michelin Guide and some will glibly boast of having eaten at a 2-star restaurant without really knowing what that means.

modern-table-setting-1013tm-pic-1185Not many have heard of the Gault-Millau culinary ‘rankings’ (pronounced: “go meeyo”). Among the French some even regard this as the food Oscars but compare the Michelin Guide as being the mere Cannes, Palme d’Or of food – still glitzy…

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