The life of a restaurateur and a chef is unthinkable without criticism. The plot of the relationship between these three is at the heart of almost every film about restaurants: from the vintage “Wing or Legs” with Louis de Funes and Piksarov’s “Ratatouille” to last year’s “Chef Adam Jones” with Bradley Cooper.
Any institution, whether it’s a gourmet restaurant that strives for the level of the cherished Michelin stars, or a small snack bar with several tables open for family savings, depends on the critic’s review – how else will potential guests find out about them, and what is the desired target audience? It is the audience, its number, that determines the power of the critic and his weight in the overall picture of the restaurant world, because the more readers, the more important that they learn about the restaurant, after which they decide to go there or not. Continue reading