Massimo Bottura, the winner of 50Best
First reading : the italian chef Massimo Bottura (author of the book Never trust a skinny Italian cook ) rises to the top and shatters the extremely boring dynamic of recent years: Can Roca or Noma, Noma or Can Roca. The gastronomic scepter thus moves from Spain to Italy and opens the way to other cuisines (facing the media, I say) beyond the post-avant-garde Adrià and Nordic cuisine. That's fine. Bottura is a television animal —I have the feeling that the first chapter of chef´s table has helped this prize a lot—which leaves us with a strange aftertaste: if you want to be in 50Best You have to know how to cook, yes, but also sell yourself...
Good news: Etxebarri's high Victor Arguinzoniz who enters the top 10 from 13. Albert Adria climbs ten positions with his ** Tickets ** (until 29) and Azumerndi does not stop in his calm but sure climb: already in 16.
Bad news: Quique Down ten places, to 49. Arzak, Mugaritz and obviously Celler de Can Roca lose positions.
Massimo Bottura
More prizes: ** Alain Passard ** the award for a lifetime and ** Joan Roca ** best chef in the world. ** Pierre Hermé ** (it's hard to believe, at this point) is the best pastry chef, ** Dominique Crenn ** best cook and ** Reale **, in Copenhagen, the most sustainable restaurant. The gala was in New York, for the first time, away from London. Next year's will go to Australia so I don't know if we'll advance positions, what I have no doubt is that the "Spanish entourage" will do more pineapple than ever.
Two notes: I think it's the first time I've hit my bet. And now out of jokes: between this criminal time change and (at least, from here we think about it) the concept of haute cuisine is exhausted, I have the feeling that the relevance and influence of these awards is less and less. I really can't imagine a talk in the cafeterias this morning talking about whether justice has been done or not with Aduriz ; and I don't think that for Azurmendi it supposes any more reserves. Talk for social networks? That of course; but this was about something else , they do not believe?
All movie lovers (I'm not talking about critics, but simple fans) await and enjoy the Oscars; Do you think the same thing happens with these lists? I'm telling you: no. The lists and guides we know (50 Best, Michelin and Repsol) they live absolutely far from the gastronomic reality —from day to day— and while Succulent, La Buena Vida or Askua cannot “win an Oscar”, this will make less and less sense...
Succulent (Barcelona)
IS IT JUST 50 BEST?
Let's see. They vote confidentially (through a web page) almost 1,000 professionals from all over the world, divided between great chefs, restaurant owners and food journalists. The Restaurant divides the world into 27 regions and each region has its own panel of 37 experts, in Spain the person in charge is Cristina Jolonch (from the rope of the previous president, Rafael Ansón). How are these 37 experts chosen? Cristina chooses them and there is no more talk.
Each “expert” votes for seven restaurants, of which at least three votes must be for establishments located outside their region (and they must have eaten at some time in the last 18 months). This last point obviously remains in the hands of the "honorability" of the voter . Come on, it doesn't matter.
IS THERE A CLOSED LIST OF RESTAURANTS TO VOTE FOR?
Absolutely not. 50 Best bets on the boom of drastic changes and therefore: open lists. That is, what if the above signer (will he be a voter?) decides to plant El Palentino as the best restaurant in the world, in his right is . They imagine?
WHO BENEFITS?
To two types of restaurants. First of all, to the “hot” restaurants —those that are fashionable, in the mouths of foodies from all over the world (Noma, DiverXo, Alinea…) . Because here it is not about being better than another, but about being more visited than anyone by the judges on duty. (therefore, it is easy and likely to repeat in the Top10).
Secondly to those who are well located from a strictly geographical point of view, without further ado. That because? Because a judge is more likely to visit Donosti on his gastronomic route (and therefore Mugaritz, Arzak, Nerua, Azurmendi or Etxebarri) than Puerto de Santa María or Dénia.
Room of l'Osteria Francescana in Modena (not Dénia)
THE LIST
1.Osteria Francescana (Italy)
2.El Celler de Can Roca (Spain)
3. Eleven Madison Park (USA)
4.Central (Peru)
5.Noma (Denmark)
6. Mirazur (France)
7.Mugaritz (Spain)
8. Narisawa (Japan)
9.Steirereck (Austria)
10.Etxebarri (Spain)
11.D.O.M. (Brazil)
12. Quintonil (Mexico)
13. Maido (Peru)
14.The Ledbury (UK)
15. Align (USA)
16.Azurmendi (Spain)
17. Piazza Duomo (Italy)
18.White Rabbit (Russia)
19.L'Arpège (France)
20.Amber (Hong Kong)
21.Arzak (Spain)
22.The Test Kitche (South Africa)
23.Gaggan (Thailand)
24. Le Bernardin (USA)
25.Pujol (Mexico)
26.The Clove Club (UK)
27. Season (USA)
28.Geranium (Denmark)
29.Tickets (Spain)
30.Astrid and Gaston (Peru)
31.Nihonryori RyuGin (Japan)
32.Andre (Singapore)
33.Attica (Australia) and Best Restaurant in Australasia
34.Tim Raue (Germany)
35.Vendome (Germany)
36. Borago (Chile)
37.Nahm (Thailand)
38.De Librije (Netherlands)
39.Le Calandre (Italy)
40.Relae (Denmark) and Sustainable Restaurant 2016
41.Fäviken (Sweden)
42.Ultraviolet by Paul Pairet (China)
43.Biko (Mexico)
44. Estela (USA)
45.Dinner by Heston Blumenthal (UK)
46.Combal Zero (Italy)
47.Schloss Schauenstein (Switzerland)
48.Blue Hill Stone Barns (USA)
49. Quique Dacosta (Spain)
50.Septime (France)