milla

La Liberation hints today the Roellinger will, in fact, gain this third star this coming March. Most deserving and about time...

Agreed on almost all of Bux's points, and IMO a not very well written article. My meals at EB have been great fun, that is the best way I can describe it, however, a backlash is inevitable considering the risks that he takes. I have never had an issue with his or anyone else's pricing in Spain. Go to Arpege if you want to compare... The rabbit ears indeed,appeared on a menu a year or two ago. Ultimately whatever criticism that comes Adria's way will be because of the coarseness of his poor imitators and not because of his own work or the (very few) practitioners who understand the foundation and philosophy behind the many concepts. I am always reminded of the irony of Adria's early dictum "Creativity is when you copy no one" when I read articles like this. Oh, and this one: The more people cook (copy) like me, the better off I am..."

Sometimes there are differences of opionion. Not particularily newsworthy but...Article here.

Let me clarify on my comment about a world class room as it pertains to Can Roca. it is the physicality that I feel is lacking.Certainly not the locale. The room has a trendy mid-80's feel to it and it is frayed and shop worn around the edges. I think it needs a facelift or at least some sort of updated look. Chipped corners, dented chairs, jarring color scheme, etc. that is entirely subjective I realize, and certainly in no way did it interfere with my enjoyment of the restaurant, the food, service and the superlative wine list. It is more a comment, a touch cynical perhaps, about Michelin and what they regard as important and what i feel is just merely press release lip service. Let me know if you think of a French *** that doesn't have a world class setting. I can't think of one either though Lameloise or Bocuse gave me pause... Oops. edited to add Lameloise dropped a star recently...

Economy Restaurant Supply 7th and Irving in SF. In Oakland try East Bay Restaurant Supply. Hope that helps.

i agree with your last sentence.

i completely and absolutely agree that Michelin is not the be all and end all of guides. i do stand by my previous comment though that maintaining current standards that they are a shoo in for *** when they re-locate. Especially when one considers how Michelin doles out stars in Spain and the importance (their) that they place on ambiance and quality of the room. I neither agree nor disagree with their decision.

After numerous visits to Can Roca over the years and watching them fine tune their cuisine and their overall style mature, i feel that it is the lack of a world class room and ambiance that prevents los hermanos Roca from their third macaron. It would not surprise me that after the move to their new digs in downtown Gerona next year, it will prove to be the missing piece in the equation.

I don't think Bauer did this review.

Doc, nice photos. L'Astrance has come a long way it the few years it has been opened. It is certainly taking on a maturity, all for the good. It is one of my all time faves in Paris and I am happy to hear on several fronts that it is continuing to perform well. Was there a special bread, perhaps a brioche that is served with the cream in the spoons for the amuse? Sort of a chaser for the cream?

Don't forget to have breakfast there in the room, Moby. Really good...

L'Auberge Carmel in Carmel.

Micri is the creation of a Catalan chef/neurosurgeon who has a *star michelin restaurant outside of Barcelona. He has a website devoted to his restaurant and his product here. It is essentially cassava root powder placed in suspension with water and is fairly easy to make yourself. The bought product is expensive though and has a very short shelf life requiring constant refridgeration, a tough thing to do when you are importing it from Spain.

I equally recommend Roellinger also and agree with your post. I was there in mid-April and in Bretagne for the first time. I think visiting his bakery nearby, Grains de Vanille is a must, just for the butter galettes. His bistro in the Chateau Richieu, is very good and reasonably priced in a beautiful building, tastefully decorated and superbly located about 3 K away, as are the rooms. It is great value for such charm, food and ambiance, as are the oysters at the waterfront! 3.5 euros for a dozen, slightly higher for the plats and the gathered uncultivated sauvage. I would go back at the first opportunity.

Can Roca was a really good and a suprise when i first ate there 5 years ago. It has gotten better and better with time. A very talented and focused chef (and brothers) with a great staff. I think the sky is the limit with them.

Peter Luger's rocks. Name a better steakhouse (piece of meat)...

This is all very thoughtful and well said. I agree on your opinion. Thanks for sharing.

that is not saying much.

excellent point.

I don't think Michelin gives a whit about Bruni or anything he has written about any restaurant. why should they? they are creating their own guide. It is not about just the food either, though personally I think the food is tremendous at ADNY...

actually, ADNY is set up perfectly in terms of criteria with their single seating policy and luxury at every facet of the experience. Keep in mind also that Michelin has a history of frowning on multi-establishment chefs, witnessing the demotion/promotion of Ducasse Louis XVI on relocation of ADPA and the opening of ADNY. I bring this to light with regard to T Keller. Will michelin give him 3 in NY followed by 3 at FL in the Bay Area guide the following year? I am willing to bet against that. I am also willing to bet it will be Ducasse IF there is actually a *** the first year of the guide. Don't count on that though...

Here you go...

Is that 20 grams per liter of each? thanks in advance...

not forgetting Chef Delouvrier also...

An exceptionnal post, Carlsbad. Reading this thread yesterday made me want to scurry for my Great Chefs of France as I vaguely remembered that passage that you quoted. I remember reading that he was quite uncomfortable even visiting Paris where he spent some time training as a young man as to be too far away from Vienne and home. It will be interesting to hear about bleudauvergne's phone conversation on what they have to say but if i was a betting sort I would take the position that he never visited Japan.