Table 2. Results of the lexicometric... | Emerald Publishing

Table 2.

Results of the lexicometric analysis

Class and % of ECUs*	Most frequent words	Significant text segment for illustration	Interpretation of the class
1 12%	Sauce 45 Caviar 42 Truffle 38 Foie 34 Gras 34 Dessert 32 Lobster 30 Cream 27	Elementary unit of context n° 413 - Khi2 = 75 – Chef Pras (Langoustines), hot (and) (cold) (juice) of (green) (apple), (light) cream with (mustard) fallot (and) (caviar) of aquitaine with (thin) snails from (burgundy) (pie), (fresh) seasonal (herbs) (and) (vegetables), sparkling garlic	Fine products Representative class of both Gault and Millau and restaurant websites. This class relates to fine luxury products corresponding to the norms of classical cuisine
2 18%	Place 39 Elegant 27 Shrine 23 Location 23 Decoration 22 Table 22 Terrace 22 View 20	Elementary unit of context n° 341 Khi2 = 57 – Chef Frechon Since its metamorphosis, the (famous) (table) of the (Bristol) continues to (offer) (moments) of (exceptionalism). In what used to be the (dining room) of the (restaurant), (facing) the (garden) of the (private) hotel, one discovers a (room) of (brilliant) (classicism), (signed) Pierre Yves Rochon	Symbolic design Representative class of Michelin Guide website. This class relates to the hedonic fine dining atmosphere that awakens the senses and reveals the singularity of the restaurant
3 29%	Cuisine 21 Innovation 20 Simplicity 19 Nature 19 Tribute 18 Sublime 18 Creativity 17 Story 17	Elementary unit of context n° 169 - Khi2 = 27 – Chef Bras Focused on (essentials), his (cooking (is) (not) (demonstrative)) but encompasses (all) the (senses). I enjoy working with low (value) (added) (simple)(products)	Culinary creativity Representative class of Michelin Guide. It relates to the characteristics of the cuisine, such as innovation, and sublimation of simple products that evoke nature and tell a story
4 20%	Star 91 Award 76 Third 61 Guide 50 Achievement 50 Craftsmen 50 Best 47 France 47	Elementary unit of context n° 545 – Khi2 = 119 – Chef Goujon (In) 1997, (he) (obtained) his first (Michelin) (star). (In) 2001, a second (star) (came) (glittering) in the (sky) of (Fontjoncouse). (Authentic), (generous), (instinctive) and (creative) (he) was at (times) a (young) (apprentice), has (l) appetite (d) ogre (to get) three (Michelin) (stars)	Peers’ recognition Representative class of both the Michelin Guide and the restaurants’ websites. It concerns the chefs and their career achievement, through the third star awarded and the prestigious title of one of the “Best Craftsmen in France”
5 11%	Hostel 149 Hotel 145 Father 109 Daughter 98 Continuation 95 School 65 Son 63 Spouse 63	Elementary unit of context n° 626 – Khi2 = 49 – Chef Haeberlin (This) is how he (met) (his) future (wife), (Danielle), the (daughter) of (Paul). In 1992, he (created) the (hotel) des (berges) in the park of the (Ill) (hostel) and added (five) stars to the sky of (Illhaeusern)	Chef’s family anchoring Representative class of restaurant websites. This class relates to the strength of the family bonds that allowed the initial restaurant to develop over time and assert a distinctive food expression identity

Class and % of ECUs*	Most frequent words	Significant text segment for illustration	Interpretation of the class
112%	Sauce 45Caviar 42Truffle 38Foie 34Gras 34Dessert 32Lobster 30Cream 27	Elementary unit of context n° 413 - Khi2 = 75 – Chef Pras(Langoustines), hot (and) (cold) (juice) of (green) (apple), (light) cream with (mustard) fallot (and) (caviar) of aquitaine with (thin) snails from (burgundy) (pie), (fresh) seasonal (herbs) (and) (vegetables), sparkling garlic	Fine productsRepresentative class of both Gault and Millau and restaurant websites. This class relates to fine luxury products corresponding to the norms of classical cuisine
218%	Place 39Elegant 27Shrine 23Location 23Decoration 22Table 22Terrace 22View 20	Elementary unit of context n° 341 Khi2 = 57 – Chef FrechonSince its metamorphosis, the (famous) (table) of the (Bristol) continues to (offer) (moments) of (exceptionalism). In what used to be the (dining room) of the (restaurant), (facing) the (garden) of the (private) hotel, one discovers a (room) of (brilliant) (classicism), (signed) Pierre Yves Rochon	Symbolic designRepresentative class of Michelin Guide website. This class relates to the hedonic fine dining atmosphere that awakens the senses and reveals the singularity of the restaurant
329%	Cuisine 21Innovation 20Simplicity 19Nature 19Tribute 18Sublime 18Creativity 17Story 17	Elementary unit of context n° 169 - Khi2 = 27 – Chef BrasFocused on (essentials), his (cooking (is) (not) (demonstrative)) but encompasses (all) the (senses). I enjoy working with low (value) (added) (simple)(products)	Culinary creativityRepresentative class of Michelin Guide. It relates to the characteristics of the cuisine, such as innovation, and sublimation of simple products that evoke nature and tell a story
420%	Star 91Award 76Third 61Guide 50Achievement 50Craftsmen 50Best 47France 47	Elementary unit of context n° 545 – Khi2 = 119 – Chef Goujon(In) 1997, (he) (obtained) his first (Michelin) (star). (In) 2001, a second (star) (came) (glittering) in the (sky) of (Fontjoncouse). (Authentic), (generous), (instinctive) and (creative) (he) was at (times) a (young) (apprentice), has (l) appetite (d) ogre (to get) three (Michelin) (stars)	Peers’ recognitionRepresentative class of both the Michelin Guide and the restaurants’ websites. It concerns the chefs and their career achievement, through the third star awarded and the prestigious title of one of the “Best Craftsmen in France”
511%	Hostel 149Hotel 145Father 109Daughter 98Continuation 95School 65Son 63Spouse 63	Elementary unit of context n° 626 – Khi2 = 49 – Chef Haeberlin(This) is how he (met) (his) future (wife), (Danielle), the (daughter) of (Paul). In 1992, he (created) the (hotel) des (berges) in the park of the (Ill) (hostel) and added (five) stars to the sky of (Illhaeusern)	Chef’s family anchoringRepresentative class of restaurant websites. This class relates to the strength of the family bonds that allowed the initial restaurant to develop over time and assert a distinctive food expression identity

Note:

*% of ECUs: extracted fragments, representative of the class