Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Purpose This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants juxtaposed onto external authoritative food guides. Design/methodology/approach In total, 26 French Michelin restaurant their reviews in prominent Gault Millau dining guides were examined. data was then processed using lexicometric software. Findings Five semantic universes emerged, showing that do not emphasize same elements culinary excellence. While charismatic leadership role chef through family history, professional recognition vicarious learning, two iconic are far from rating criteria they claim to: For Guide, other than appear central. Conversely, Millau, its nouvelle principles advocating democratization at lower cost, insists fine products. Practical implications It remains essential for use a repertoire cultural components symbols, capitalize architectural roles showcase products representative classical cuisine. Storytelling dynamic narrative add-ons, regularly updated large-audience social media, central increasing restaurants’ perceived value, communicating innovation attesting singularity uniqueness. Originality/value To best authors’ knowledge, this first empirical overlap lexical perspectives guides’ websites.