Have you ever been to a Michelin Star restaurant? What was it like?
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It's All Fucked Shirt $22.14 |
Have you ever been to a Michelin Star restaurant? What was it like?
Have you ever been to a Michelin Star restaurant? What was it like?
It's All Fucked Shirt $22.14 |
|
It's All Fucked Shirt $22.14 |
So-so, if it's ethnic or some exotic cuisine, food will be presentable to everyone so they will feel safer to consume. You are likely paying 2x to 2.5x for the presentation work and the dining experience.
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Yeah ever "michelin starred" place with non-european food I've been to was just the same food from that country, but served up with an obnoxious attitude and some fancier drinks. It's like they sent the staff to watch a bunch of 80s comedy movie scenes set in snobby french restaurants and told them to just copy that
Michelin is a french entity, and they only have legitimacy for french or french-adjacent cuisine
Yes, at least I didn't have to pay for it and it was not in the least impressive.
>trusting restaurant advice from a tire company
>not knowing the guide and the parent company went their separate ways years ago
You’re a fricking moron.
Same, the fact that it was from a tire company was kinda cool
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When was the last time that you gays ate out he michelin man?
theres a really obese women from russia? whos called the michelin women. she did some ufc thing not long back. so someone can theoretically eat them out
The one-star ones were the best meals I've ever eaten.
theres a few in my city that i want to go to but i never have
I've never been to any just for geographic reasons, since they only operate in a few specific cities. Is it even worth it, really? I feel like there's a limit to how good food can be. If you know how to cook, are they really going to blow your mind? I honestly don't think so. The ingredient quality will be there presumably and it will be cooked right but I can get good ingredients myself and cook it right. These people aren't doing anything supernatural. The most they can do is come up with fancy "presentation" copes which I will never do at home. Am I an ignorant rube and going to be proven unbelievably wrong when these godly works of art touch my tongue, or is it just about paying to say you went there and maybe to act fancy for the woman you surely brought along?
Sure there may be a limit to how good food can be, but do you really think you've reached that limit? That you have nothing more to learn about cooking, you have no room to improve, especially compared to people who have dedicated their lives to the craft, in every different cuisine?
Not specific to Michelin starred places, just high quality restaurants in general.
I think I'm close to the limit, with the advantage of making things exactly how I want it. I used to work as a cook and I pursue everything I do with autistic precision including an unreasonable amount of study time and focused practice. The different cuisines is a fair point, I'm mostly along the traditional french-style axis by training and preference. It's fairly easy to make normal-restaurant quality ethnic food at home, I never bother with takeout or whatever. Still, there's definitely foreigners who know their stuff better than I do, and in general I'm certain a michelin stars chef knows a ton more dishes and techniques by heart than me. But one for one, something I know how to do and have made a bunch of times vs them making the same thing? I doubt it's much better. So in total the appeal is if they make food that is outside of my personal scope, but also not wandering into meme territory where it's made of bubbles and slime.
I get what you're saying, I never worked as a "real" cook but I dedicate a lot of time to cooking and learning about food. I do a lot of Italian style cooking, and when I was looking for a Michelin starred place to visit in Taipei one of the places was run by an Italian trained chef who served a traditional carbonara as one of the courses, and I didn't go there because that seemed like a waste of money, I've made plenty of carbonara. (I guess it's foreign enough to chinks to be appealing at Michelin prices)
>the appeal is if they make food that is outside of my personal scope, but also not wandering into meme territory where it's made of bubbles and slime.
Pretty much. What's up with the "foams"? It looks like someone spit on your plate, so unappetizing.
And yeah, I guess a disproportionate number of Michelin guide places are French, so I see what you’re saying.
If you're getting a tasting menu the selection and order of the dishes is an "art" or skill of its own. If you get the wine pairing that can also be an incredible addition to the overall experience. A great restaurant will really fine tune their selections to be interesting wines with great character.
Antico Pizza Napoletana is the only place I know of that I've eaten at that's in the Michelin Guide. Don't think they have any stars but I assume simply being included in the guide is a positive.
I went to Sushi Nomura in Taipei, it was really good, well worth the price imo. Every sushi place I've had since pales in comparison.
Yes. The food was excellent, the wine pairing was interesting, and something often overlooked was that the service was phenomenal. It can make a huge difference to the entire experience when the service is really great.
Expand on the great service. For me the ideal service would be a combination of fricking off and mind reading. I occasionally want my water refilled or something and I want this to happen by magic and I never, ever want to have to speak to the staff or have them speak to me.
There's all the basic higher tier service stuff like folding your napkin when you leave your seat, giving you the right of way at all times when walking through the restaurant, being unobtrusive, but attentive, and all the other small etiquette things. I don't mind a waiter asking how the meal is once or so, as long as they wait until I don't have a mouthful of food.
Some of the waiters/waitresses have had a special charm to them that almost makes you feel like you're at home when they're talking about the menu or telling you what dish you're getting.
Being truly knowledgeable about the wine list is also an important thing.
It sounds like those Japanese places where you pass an order ticket through the wall and get served your food in a single person booth where you only see a pair of hands placing your food down is more your style. Not really a bad thing just a different preference..
>eating michelin star restaurant that isn't french
basically meaningless
Alinea was wild glad I went but wouldn’t do it again. Ever is great and have been twice. Moody Tongue was good but I’m not a big beer drinker so the pairings were a bit lost on me. Chicago has a lot of Michelin options and they’re all unique and worth the time and money.