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How Our Site Works
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Rating System :
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We grade our hotels with 1-5 stars (*) in the standard way.
We grade restaurants with 0-5 tubby chef images and also use a half chef if a restaurant is almost but not quite at the next grade. 5 tubby chefs would be the equivalent to a Michelin 3 star or 19.5 Toques out of 20 from with Guide Gault Millau.
Less than one tubby chef means a good, basic restaurant with well cooked but basic food that is still acceptable to discriminating eaters but definately not haute-cuisine.
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Our rating system is our own. While many of our assessments are in tune with Michelin and other guides, we reserve the right to agreeably disagree with many of their judgements. We believe it is the taste on the palat not the complexity of preparation that is the final judgement.
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Navigation :
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The main navigation that will lead to to each country is on the left.
Each country will have a "sub" navigation system leading to an "introduction" page with in turn may lead to a break down of regional destinations. Just click on the underlined hyper text links to continue to explore the site.
You can also use the hyper text navigation at the bottom of each page.
If you see a photo in a blue frame, it will either take you to a story or it will give you a larger photo.Usually the tiny (1" wide) photo will link to a story and the larger photos within a story will link to a big 6" wide blow up whose down load time with a 28K modem is approx 23 seconds.
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About the Editors :
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Peter D'Aprix - Executive Editor is an experienced, top international photographer, journalist and web site designer,
Linda D'Aprix - Managing Editor, is a professional food writer and culinary expert.
They spend their time between homes in Ojai, California and Provence, France. They not only photograph food at their favorite restaurants, but seek out new chefs at home and abroad to feature in their stories for "Gourmet Voyageurs" e-magazine as well as "Culinary Trends" magazine for whom they research and write articles as well as translate recipes including photographing the food.
They have a small house in a remote village in the hills of Haute Provence on a lake surrounded by some of their favorite restaurants. The following are some of their biography items.
You can see more of his work at his Ojai Group web site under "photography" at
http://www.the-ojai-group.html
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CREDITS:
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PUBLICATIONS:
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INVOLVEMENTS:
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Associate of Arts from The American College in Paris. B.
B.Sc. in Journalism from Boston University School of Public Communication.
B.FA. from the Los Angeles Art Center College of Design.
Peter D'Aprix has taught at The Los Angeles Art Center College of Design, Pasadena, and at the Brooks Institute here in Santa Barbara
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"Saveurs" French Food Magazine,
"Saveur" U.S.A".,
"Culinary Trends" Magazine,
"ENTREE"
Confidential Travelers Newletter.
"Santa Barbara Magazine"
"Travel/Holiday" Magazine,
Country Inns" Magazine,
"Westways" Magazine,
"Cuisine Magazine",
"Valley Magazine".
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Contributing Editors
"Culinary Trends Magazine"
New York Art Directors Club,
Communication Arts Annual,
Santa Barbara Ad. Club,
Print Magazine, P.I.A.,
Art Center Alumni Awards.
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