The List unveiled its annual ranking of the 1000 best restaurants in the world on Monday, November 25. There we find William Frachot’s Dijon institution, “L’hostellerie du Chapeau Rouge”. A special award was given to “Cibo”, the already starred restaurant of young chef Angelo Ferrigno.
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Two distinguished Dijon restaurants. The culinary guide La Liste unveiled, Monday November 25, its annual guide to the 1000 best restaurants in the world. Among them, William Frachot’s two-star restaurant “L’Hostellerie du Chapeau rouge” obtains a score of 86%.
Another award winner: the young “Cibo”, opened in 2020 and already crowned with a star. This time he obtains the distinction of “exploration table”. An important recognition in the profession, as its chef Angelo Ferrigno explains to us.
What was your reaction when you heard the news?
Angelo Ferrigno: We didn’t expect it at all! The director of The List contacted me a few weeks ago to tell me.
The awards ceremony took place in Paris on Monday [25 novembre] with 100 internationally renowned chefs from all over. It’s crazy to be there with all these people.
When you list 1000 restaurants in the world, you don’t think you’re going to get a price there!
Angelo Ferrigno, chef at the Cibo restaurant
We had to select France, Dijon and our restaurant more specifically. It’s nice to see that Dijon is being highlighted, and to think that we have been selected among restaurants from around the world!It highlights our work, it’s a beautiful emotion.
We got a trophy, a plate engraved with The Listwhich is placed in the restaurant. We toasted that day. But we worked again the next day!
The List is a classification that is very well known in the world of gastronomy but not widely known by the general public. Do you think this reward will work?
Last night [mercredi 27 novembre, ndlr]a customer congratulated me! But it’s true that we don’t necessarily expect customers to know this, unlike the stars.
The List is a renowned and international ranking, recognized in the profession. We are not in the ranking, but we have a special price. It’s a great recognition and it helps us, to have the desire to prove things and to have objectives.
Star chef Angelo Ferrigno of the restaurant “le Cibo” in Dijon
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© Guillaume Robin – France Télévisions
What can also help are colleagues. It is common knowledge that restaurateurs are also the first customers! When one of us is highlighted, we go to visit them.
So this price is obviously positive for us! We hope it will bring us some notoriety.
In fact, you have already obtained one star, three Gault&Millau toques… What’s next? A second star?
Having the second would be very good, but it has to happen like the first: naturally! We talk a lot about stars, Gault&Millau ratings… But the main thing is to have fun and to please our customers.
Cibo has been rewarded and highlighted but we still have things to prove, we are moving forward.
Angelo Ferrigno, chef at the Cibo restaurant
Since opening, we have refined our cuisine and deepened our tastes. We recently launched the production of our own vinegars and fermentations, these are things that take time.
In the dining room too, I now have five to six people, compared to two before. We try to offer a slightly more advanced experience to our customers.
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