Two famous restaurants in Saint-Tropez and Monaco rank among the best tables in the world

And six! Guy Savoy, at the head of the restaurant at Monnaie de Paris, was elected for the sixth consecutive time best chef in the world tied with Eric Ripert, French chef of “Bernardin” in New York, and former Swedish footballer Björn Frantzén, chef of the Frantzén in Stockholm, crowned like the other two with three stars in the Michelin guide.

The three-star restaurant The Golden Wavelocated on Bouillabaisse beach at Saint Tropez, retains second place in the standings. A confirmation in excellence for its leader, Arnaud Donckelealready crowned in Monaco “Best chef in the world” following the votes in 2018 of all his 2 & 3 star peers on the planet, and elected “Chef of the year” at Gault & Millau 2020.

Five other chefs and restaurants are joint second, namely the establishment of Martín Berasategui (Lasarte-Oria, Spain), the “Cheval Blanc by Peter Knogl” (Basel, Switzerland), the “Restaurant de l’Hôtel de Ville” by Franck Giovannini (Crissier, Switzerland), “L’Assiette Champenoise” by French chef Arnaud Lallement (Trinqueux) and “Sushi Saito” by Takashi Saito (Tokyo, Japan).

The Louis XV in Monaco third

Alain Ducasse’s Louis XV in Monaco, three stars in the Michelin Guide, and its new boss Emmanuel Pilon are in third place in the ranking.

Alongside them, tied, seven other establishments, including the “Auberge du Vieux Puits” by Gilles Gonjon (Fontjoncouse), the “Schwarzwaldstube” by Torsten Michel (Baiersbronn, Germany), the “Da Vittorio” by Enrico and Roberto Cerea (Brusaporto, Italy), “L’Ambroisie” by Bernard Pacaud (Paris) or even “Plénitude” by Arnaud Donckele (Paris).

How is the classification done?

The List, top 1000 of the best restaurants in the world, which its instigators also call “the ranking of rankings”, is produced by aggregating and weighting thousands of press publications, hundreds of guides and millions of online reviews, to the international. A total of 1010 sources were used, ranging from the oldest (Le Monde, Le Figaro, La Stampa, New York Times, Frankfurter Allgemeine Zeitung) to the most recent (Cubapaladar, the first Cuban guide, the Chinese “Black Pearl” guide) .

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