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MarcCosnarddesCloset

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  1. Hi Guys, Michelin does have a 1 star Chinese restaurant "Chez Chen in the 15th arrondissement in Paris. It caused a huge uproar when it was announced. I haven't been there but heard it is magnificent. In general Michelin gives stars to restaurants who they feel meets their criteria, whatever that is. They remove stars from restaurants who no longer meet the criteria or who change chefs and/or owners. This is one of the reasons they have never rated US restaurants. They feel the restaurants change hands too often. They also don't have a ton of money to go around the world and visit places. I have eaten in many starred restaurants that I would never go back to, but chefs have bad days too. I believe the restaurant guide system is at best a lowest common denominator of common experience. I am thrilled that forums like e-gullet exist to connect like minded people and allow them to share their eating experiences. I would probably take advice from e-gullet over Michelin any day.
  2. Guy Savoy for dinner, Epi Dupin and Maxence for Lunch. Also the dinner at restaurant at the Bristol hotel (Chef Eric Frechon got a second star this year and the ambience is amazing), or at Helene Darroze.
  3. My top three romantic places in London are: 1: Richard Corrigan's Lindsay House in Soho 2: Richard Corrigan's Lindsay House in Soho 3: Richard Corrigan's Lindsay House in Soho. Great townhouse, amazing food and the kindest service in the city.
  4. We filmed an episode of Great Chefs in May 1999 at Gavroche. We got there early in the morning and the son (Chef Michel) was trying to get home after going to see a Manchester United football match in Barcelona. His father Chef Albert (former private chef to the Queen Mum) kept us waiting with charming tales of his career. Chef Michel finally called from Barcelona to say he would not be there for at least three hours, effectively cancelling the shoot because the restaurant would be open for lunch. Chef Albert seemed very upset and decided he would cook for us. He donned his chef's whites for the first time in 7 years and a hush fell over the kitchen. "Chef Albert is going to cook" the staff murmured. "I'm back" smiled Chef Albert launching into his recipes, all specialities he had prepared for Queen Mum. We filmed 7 dishes in all. We did not stay to eat (that is another story) but had a great time. The dining room is beautiful and I am sure a meal there must be worth every penny for ambience and food.
  5. Holly, Robert is right on the money. We filmed there 4 years ago with Chef Phillipe Jousse. Great food but a very sober and sad setting. The best part of our experience was filming in the kitchen which is unfortunately not open to guests. It is amazing with blue tiles everywhere. Like a museum. The Chef told us that they might be forced to tear out the tiles and fill it with stainless steel to comply with E.U. health regulations. It is as stunning in its traditional look as the Troisgros kitchen is modern and ergonomic. When you make it to Troisgros ask for the corner table that looks into the kitchen. Pic is supposed to be great. Marc
  6. Holly, If you want me to try to make a reservation at Taillevent for you send me your preferred date and time number of party name of hotel you are staying in and I will try. I am French and often cut through the red tape for American friends. All of these restaurants have "American" quotas, although nowadays with tourism on the wane it shoudl be easier than usual. Ditto for restaurants in the provinces, especially Troisgros.
  7. Angelina's is regularly voted as having the worst service in Paris......by the French. If that isn't telling I don't know what is.... And I am french... and I live in Paris.. Last time I tried to get in with my 8 and 10 year old nieces we waited in line a half an hour until we were told that we would have to wait another half hour. We poped in next door to the recently refurbished Hotel Meurice hotel, where we had fabulous hot chocolate (three different varieties) and were serenaded by a quartet. When the charming help took our coats, one of my nieces thought they were taking them away forever. It was her first time in a valet coat room establishment. The kind lady assured my niece that her vintage Pokemon coat would be returned to her intact and even took her to the cloakroom to show her where it was hanging. Now that is service... My nieces are still begging for another visit.
  8. I was just in the Barcelon area last spring filming a few Great Chefs episodes. We filmed at El Bulli, Neichel, Via Veneto, Abac and my favourite L'Esguard in Sant Andreu de Llavaneres where we also ate lunch. The Chef there is Miguel Sanchez Romero a self taught chef who is also the head of neurology at a local hospital where he specialises in epilepsy. He is originally from Argentina. He has developed a new sauce base for cooking that is derived from cassava. It is odorless, tasteless and colourless. It allows him to thicken sauces without heating them or adding fat from butter or milk and the sauces do not "break". His restaurant is in an old winery abutting his home and it is open 4 days a week (the other three he is at the hospital). He has one Michelin star now but definately deserves at least another. Anyone going to Barcelona should go there for munch, it is about 30 minutes away from the city.
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