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La Liste - I Punteggi e Il Team


1

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 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