Michelin Stars
Posted by: Alex S. on 10 February 2004
I was reading T2 over someone's shoulder yesterday and saw the menu for that place in Bray run by that bloke named after a service station.
From memory, items included liquid nitrogen and lime sorbet, snail porridge, bacon and egg ice cream and salmon in liquorice.
Sounds marvellous and an absolute steal at 285 quid for 2. Must take Anya there for Valentine's Day Massacre.
Alex
From memory, items included liquid nitrogen and lime sorbet, snail porridge, bacon and egg ice cream and salmon in liquorice.
Sounds marvellous and an absolute steal at 285 quid for 2. Must take Anya there for Valentine's Day Massacre.
Alex
Posted on: 10 February 2004 by Martin D
Alex
I totally agree, I have been to some Michelin stared places around the country and they have been value for money (that’s for another topic I guess) but this is chemical cooking IMO.
Regards
Martin
the article BTW is at:
http://www.timesonline.co.uk/newspaper/0,,2714-992037,00.html
I totally agree, I have been to some Michelin stared places around the country and they have been value for money (that’s for another topic I guess) but this is chemical cooking IMO.
Regards
Martin
the article BTW is at:
http://www.timesonline.co.uk/newspaper/0,,2714-992037,00.html
Posted on: 10 February 2004 by Martin D
Just thought before any one else says - I realise cooking is "chemical" but it seems in thise case the "chemical" bit has become the point, not the food.
You know what I mean etc.
Martin
You know what I mean etc.
Martin
Posted on: 10 February 2004 by Trevor Newall
does anyone still bother with nonsense like Valentines day?
t'other half will make do with a take away curry and like it.
TN
t'other half will make do with a take away curry and like it.
TN
Posted on: 10 February 2004 by Martin D
Trev
Sorry no
Full on gourmet thang done here
Martin
Sorry no
Full on gourmet thang done here
Martin
Posted on: 10 February 2004 by kevinrt
Posted on: 10 February 2004 by Martin D
Been looking at the website and the a la carte menu looks brilliant. Still don’t float my boat the space age menu, if there is such a thing. Reminds me of those high speed metal guitarists, who undoubtedly brilliant in technique is just really fret wank compared say to BB King or some dude on a crackly 78 strumming on the porch etc.
Martin
Martin
Posted on: 10 February 2004 by long-time-dead
For £285 I could almost put 4 new Michelin tyres on my car and drive to the chippie !!
Posted on: 10 February 2004 by Duncan Fullerton
Not sure quite how Michelin dish these things out. Been to many fine restaurants with stars and always enjoyed them - well mostly. But having read an in depth "how it's done" at this place in Restaurant magazine this month .. and to paraphrase Sir Anthony Cecil Hogmanay Melchett ... "dont be revolting Blumenthal!"
Duncan
Duncan
Posted on: 12 February 2004 by adamk
I am lucky enough to have eaten at the Fat Duck.....some 4 or 5 years ago mind.
Unremarkable would be my summary.
The secret is to find these places on the way up before general praise and acclaim spoils things.
The prices sound insane but if you are running one of only three Michelin 3 star establishments in the UK i guess you can charge whatever you like.
The Saturday Telegraph reviwed the FD 2 weeks ago and was not positive.
Better stick with the Waterside round the corner.
Unremarkable would be my summary.
The secret is to find these places on the way up before general praise and acclaim spoils things.
The prices sound insane but if you are running one of only three Michelin 3 star establishments in the UK i guess you can charge whatever you like.
The Saturday Telegraph reviwed the FD 2 weeks ago and was not positive.
Better stick with the Waterside round the corner.
Posted on: 12 February 2004 by Lo Fi Si
We ate at the FD a couple of years ago and really enjoyed it, more so than the Manoir aux Quat'Saison (sp) or L'Ortalon, both of which had more stars at the time. It certainly wasn't 285 squid for two. It was a far more relaxed than the pseudo French wank that some places think is impressive and the food certainly wasn't Chemical.
Simon
Simon
Posted on: 12 February 2004 by j8hn
The star rating system is related to many things other than the standard of the food, are there individual hand towels in the WCs,
Is there a seperate seated reception area, do they sit you at a table already laid with clean crockery and cutlery then take the whole lot away and bring totally different stuff.
My acid test of a good restaurant is if the waiting staff srve the food you've ordered directly to you. No "who ordered fish?" or "who wanted black coffee?". That's apart from the food being good of course.
Is there a seperate seated reception area, do they sit you at a table already laid with clean crockery and cutlery then take the whole lot away and bring totally different stuff.
My acid test of a good restaurant is if the waiting staff srve the food you've ordered directly to you. No "who ordered fish?" or "who wanted black coffee?". That's apart from the food being good of course.