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This book is based on two main axes: French gastronomy and the inscription of the gastronomic meal in the intangible cultural heritage of UNESCO. These two axes are linked to the hotel and restaurant industry. This work is based on three parts aimed at answering the following question: What are the socio-cultural, economic and political stakes of the inscription of the gastronomic meal to the intangible cultural heritage of UNESCO? The emergence of new foreign gastronomy and the questioning that some people have had about French gastronomy, have given the inscription an important perception and value. This divides the world of gastronomy, a strong recognition for some and a "museumization" of gastronomy for others. The main objective of this thesis is to analyze and appreciate the environment and the stakes that have been formed around the inscription.