A sentiment analysis of Michelin-starred restaurants by Paulo Rita, Celeste Vong, Flávio Pinheiro, João Mimoso

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Overview Michelin Star Reputation Restaurant in Hospitality Industry by Agung Gita Subakti

Subjects: “…restaurant, Michelin Star…”
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Internet killed the Michelin star : the motives of narrative and style in food text creation on social media by Zeamer, Victoria Jean

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Designing Michelin-starred menus from the perspective of chefs: Is the presence of local food worth a trip? by Ester Noguer-Juncà

“…This is specifically relevant in relation to Michelin-starred restaurants which are recognized as must-go places worldwide. …”
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How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate by Nele Schwark, Victor Tiberius, Manuela Fabro

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Analysis of the Catalan Haute Cuisine Success: The Role of Education and Network Creation by Merce Bernardo, Raúl Escalante, Anna Arbussà

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Gastronomy Tourism, Cultural Heritage, and Quality of Life: Evidences from Taiwan and Catalonia by Min-Pei Lin

Subjects: “…Michelin-starred restaurants…”
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Roles Of Responsible Leadership In Driving Responsible Consumption And Production (SDG 12) by Anny WS Ho

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Destination Image Semiotics: Evidence from Asian and European Upscale Hospitality Services by Estela Marine-Roig

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Géographie des restaurants étoilés en France métropolitaine by Jean-Charles Édouard, Éric Langlois

“…This article analyses the geography of Michelin-starred restaurants in France as it appears in the Michelin Guide 2021. …”
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The multisensory perception of flavour by Spence, C

“…This approach is already starting to impact upon the design of foods, drinks and dining experiences in locations as diverse as the supermarket and Michelin-starred restaurants. Psychology and cognitive neuroscience can help create novel flavours, taste sensations and dining experiences that can more effectively stimulate the mind, and not just the mouth, of the consumer.…”

A reflection on the story, current positioning, offerings and the darker side of the luxury gastronomy book, the Michelin Guide by Nguyen Vinh Hoa, Isaure May

“…However, many controversies are gravitating around Michelin: decrease in quality; unsuitable selection processes; secrecy and perceived unfairness in the evaluation system; restaurants and chefs refusing to be featured or awarded; the consumption of alcohol and drugs in Michelin-starred high-end kitchens; and chefs’ suicide due to strong pressure.…”
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An analysis of online reviews of upscale Iberian restaurants by L. Pacheco

“…In this study, we use a data set of client reviews for Michelin starred restaurants located in Portugal and Spain to analyze the reviews in terms of overall satisfaction and four specific attributes. …”
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Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation by Ana Mengual-Recuerda, Victoria Tur-Viñes, David Juárez-Varón, Faustino Alarcón-Valero

“…This empirical study aims to analyze the influence on the consumer of the characteristic stimuli of a high-level gastronomic experience in a restaurant with two Michelin stars. Using neuromarketing biometrics, combined with a qualitative research technique, the objective of this research was to determine the emotional impact of the presentation and tasting of dishes compared to wines and to draw conclusions about each variable in the general experience. …”
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On the rise of shocking food by Spence, C, Youssef, J

“…Others are shocking merely because of what they look like, or resemble: The growing popularity of animate dishes in parts of Asia, for example, or the much-publicized Michelin-starred Hong Kong chef Alvin Leung's ‘Sex on the beach’ dessert, fall into the latter category. …”

Neuromarketing in Haute Cuisine Gastronomic Experiences by Ana Mengual-Recuerda, Victoria Tur-Viñes, David Juárez-Varón

“…This empirical study aims to analyze the influence on the consumer, at a cerebral level, of the stimuli characteristic of a high-level gastronomic experience, in a Michelin starred restaurant. The presentation by the waiter or chef, the plate design, the dish served, the taste of food, interaction or moment in which the food is served are the variables analyzed. …”
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Beyond Franco-Chinese Culinary Crossover: A Marriage of Methods and Ingredients at Yam’Tcha, Paris by Michelle E. Bloom

“…For instance, Adeline Grattard’s Michelin-starred Paris restaurant Yam’Tcha embodies the marriage of French and Chinese ingredients and methods. …”
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Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants by Natalia Daries, Eduard Cristobal-Fransi, Berta Ferrer-Rosell, Estela Marine-Roig

“…Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service. …”
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The history of the Michelin Red Guide by Olha Romanchuk, Rostyslav Koval, Mariia Paska, Andrii Holod, Oksana Nykyha

“…Attention is also paid to the professional activities of the most famous female chefs, who have been awarded Michelin stars. To achieve the goal, such research methods as historical, descriptive, comparative ones, systematization and generalization were used. …”
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