Читать книгу The Restaurant, A Geographical Approach - Olivier Etcheverria - Страница 9

Foreword

The impact of a restaurant’s location on its environment is rarely studied, yet it can be a major factor.

We can even talk about a total synergy, and there are many examples: what would the city of Roanne (and even its station!) be without the Troisgros brothers? What would the city of Saulieu be without Bernard Loiseau’s Côte-d’Or, Valence without the Pic, Laguiole without the Bras, Saint-Bonnet-le-Froid without the Marcon, Fontjoncouse without Gilles Goujon, etc.?

Lost and unknown places are at the top of the bill thanks to the grace of a restaurateur who attracts amateurs, tourists, the curious among us, etc.

The wine-growing regions have understood this impact of gastronomy on their territory and are developing wine tourism at a fast pace and with great success. Because, in fact, what is France’s DNA, if not the combination of food, wine and landscapes?

I am delighted that a book is now devoted to this subject. I thank Olivier Etcheverria and I wish all readers a pleasant read!

Guy SAVOY

Chef

Restaurant Guy Savoy

11, quai de Conti, Paris