Tonyfinch

Wade In The Water-Traditional You Don't Miss Your Water(Till Your Well Runs Dry)-Otis Redding I Asked Her For Water(She Gave Me Gasoline)-Howlin Wolf Cool Clear Water (Keep A Movin' Dan)-Marty Robbins Bridge Over Troubled Water-Simon&Garfunkel Dirty Water- The Standells I asked her for Perrier she gave me gasoline doesn't have quite the same ring to it somehow,does it.

Actually the idea that some countries are "cleaner" than others food wise may be a myth. In the UK, for example,despite ever more stringent hygeine and food safety regulations,we have had more food related illness outbreaks in the last decade than in any I can remember-listeria, botulism, mad cow disease, as well as lots of less serious illnesses and complaints. Widerspread refrigeration encourages the long term storage of food way beyond any time it would be stored in a hot country without universal refrigeration. Similarly with freezing. Many problems are caused by incomplete thawing after lengthy freezing. Food does deteriorate,albeit slowly,in the freezer but many are under the impression that they can freeze foods for ages. Total and thorough handwashing after the toilet is LESS likely to be universal in countries where everyone uses toilet paper. When I was in rural Pakistan and using the old left hand to clean myself, handwashing was amazingly rigourous and thorough amongst everyone,including children.Eating with the hands, considered "rude" by many in the West, is, in fact,less likely to cause you problems than knives and forks which might have been slopped around in dirty water and may contain residual food or bleaches used in the washing process. In the supposedly hygeinic West we eat far more foods which contain potentially harmful products than they do in poorer countries-artificial additives,preservatives,colourings,"flavour enhancers" etc etc. We also eat a lot more uncooked or partially cooked food. I like my beef and lamb "rare" but potential problems from undercooked meat are far more likely than from a piece which might have had flies on it at the market stall but which is served up totally and thoroughly cooked. Cheese riddled with bacteria is considered delectable in the West but has reportedly been the source of many outbreaks of food related illnesses. Many Eastern countries find cheese repulsive. So I'm not sure we can make assumptions that just because a place doesn't appear to be as "clean" as the sanitised West,we are more likely to get ill from the food.

Is it against everyone's religion to mention the word PORT? None of the sweet wines mentioned above can come close to top class port. "All wine would be port if it could". I think Bob Dylan said that.

Its like all Anal Chocolate. Only made by Arti.

Went back to Embassy last night. First thing I noticed was a price hike.eg the Venison Wellington listed by Cabrales as £19.95 in April is now £25. Starters seem to have gone up by £2 or £3. The selection of wines at under £20 seems to have diminished. The menu has changed-the Thermidores have gone,although Lobster (and now scallop) Americaine (sic) and the Chicken Rossini are still on. Lots of pre-clubbing ladies in their 20s dressed to the nines made up the bulk if the clientele making for a noisy,buzzy if somewhat smokey atmosphere. The waiter told us that the club downstairs catered for 300 people sometimes on a Saturday night and that it was "expensive" down there,presumably making up for the fact that many of the clubbers would only order one course in the restaurant. Gary Hollihead was not in the kitchen,being "technically on holiday,although he is in the building catching up on paperwork". And he was. Because we saw him. He came in to the restaurant to greet a party at the next table. I couldn't have told you beforehand what he looked like but I realized I'd seen him in photos. He was clearly pressing the flesh as a favour and seemed keen to escape. He ignored us and everyone else (fair enough). Np pre starters or pre desserts. Again fair enough. Personally I think these are unneccessary frills inexplicably beloved by Michelin. The breads were lovely and along with 3 courses and a lovely chocolate petit four with coffee one has more than enough food. Lobster,Scallop and Foie Gras Terrine was a little too fridge cold when it arrived but the flavours all developed as it reached room temperature. Fahro's starter of Boudin Blanc on a bed of Girolles,Lardons and Summer Truffles (this latter present throughout the menu) was hot and melting and salty and very very French. The Venison Wellington was two large chunks present and correct accompanied by a puree of spinach and a small bowl of what was described as "Mashed Potato" but was in fact a potato whip,soft as cream smooth as silk and tasting of the essence of potato. It was glorious. My rump of lamb on a bed of Provencale vegetables and a potato gratin was unusual in its judicious use of mint-a herb normally disdained by the French-which worked really well with both the pink meat and the crunchy vegetables. We shared a dessert of Peachy things,including a nice Peach Ice Cream. 2 starters,2 mains, 1 dessert, 2 Coffees +Petit Fours. 2 bottles of wine, 1 glass Sauternes, 1 Cognac.------£154 inc. service,which was pleasant if a little haphazard. We came out satisfied ,warmed , a bit tipsy and as we strolled hand in hand through Green Park on a warm late Summer's evening with Spurs top of the Premiership for the first time ever, all seemed right with the world.

I got my info. from speaking to a doctor friend. I'll ask him and report back.

This thread shows how myth and misinformation still surround the problem of stomach upsets abroad. First of all the overwhelming majority of problems are NOT caused by food but are related to water. The advice to drink bottled water only is generally sound. Ice in alcoholic drinks will generally cause no problem as any bacteria in the ice will be killed by the alcohol Eating from small food stands is no more likely to cause problems than eating in restaurants. This is because the food at stands tends to be cooked on the spot and there is a fast turnover. More food is stored and kept in larger restaurants and may cause problems if done so improperly. Avoiding meat and fish, unless one actually wants to, is pointless. Fruit vegetables, water and dairy products are far more likely to cause problems. Meat and fish are more likely to be properly cooked through and one can generally tell when they're not. Even if it is not stored in the most hygienic of conditions, food is unlikely to cause problems if thoroughly cooked as the cooking process kills the bacteria.

He's clearly compensating for the fact that his mummy didn't love him and he's got a teeny weeny todger. Why should a restaurant refuse? Smile, nod,accept the dosh-and spit in the soup

I had a girlfriend like that once. Boy,those tongue lashes........sigh

Actually both he and Marco Pierre White handed back their stars claiming that the criteria required by Michelin for 3 stars was "no longer relevant to the needs of modern diners" Of course this doesn't mean he wasn't an insufferable pompous twit but others might describe him as one who "doesn't suffer fools gladly".

The biggest opponent of the customer is always right theory is Nico Ladenis, the British based 3 star chef who famously "handed back" his three stars a couple of years ago. In his book "My Gastronomy" there is a whole chapter entitled "The Customer is Not Always Right" and throughout the book he berates customers for ignorance, arrogance and pomposityand parochialism. On my only visit to Chez Nico,in the early 90s, when sun dried tomatoes were all the rage,there was a big notice up in the foyer saying "I never have,and I never will,use a sun dried tomato in my cuisine" So there!

What we call corned beef in the UK is a canned processed sludge containing cured, cooked beef, salt, sugar and preservative. Some restaurants serve it as a brunch dish viz:Corned Beef Hash, with eggs and potatoes. It's pretty horrible but occasionally satisfying as a hangover food. The term "corned" comes from the "corns" of salt traditionally used in the curing process. Nothing to do with salt beef.

Actually I've never been against ratings per se. It's only when someone like Parker minutely nuances them in order to confer pseudo-scientific objectivity on them that I object.But we REALLY don't want to start going over that one again do we.

I agree with that. I'm not at all sure about their criteria for inclusion.A few years ago I wrote and asked them why they'd omitted,for the first time,a restaurant local to me. They replied that they no longer considered it good enough for inclusion. The question then is why do they include restaurants to which they give poor reviews,of which there are many?

Do you endeavour to give all customers the same degree of service regardless or do you believe that some customers (personal friends, regulars,VIPs) merit some form of favourable treatment,however small?

Jaybee,your attempts to defend drrevenue are painfully half hearted.How exactly was he "ripped off" and "served poorly"? He told the restaurant he wasn't satisfied. The restaurant apologised and waived the bill. Is this being "ripped off"? His anger is NOT about the poor food and it is NOT about being "ripped off".It is about the fact that he wasn't accorded the deference he clearly believes he deserves. I can tell by your posts that you know this really but feel duty bound to defend his egotistical pomposity out of some kind of personal loyalty.

I think Jaymes's assessment is funny and clever and damn well spot on. With friends like drrevenue...................

I've just seen Chateau Musar '96 for £12.49 in my local Unwins, so Hibiscus is marking it up 100% on the retail price. Fair and reasonable.If they can do it why can't other restaurants?

They don't list Critic's Favourites as such but they put red asterisks beside their favourite places in each category.

Andy,I don't think you can put Maschler's criticisms merely down to bad temper.. Comfort ,space ,service etc. are all a part of the restaurant experience and Maschler is clear that while the food may be exempary,these are negative aspects of dining at Chez Bruce these days. I've never been to Chez Bruce and I have to say that that review would deter me, food notwithstanding. Maybe you can ask yer man Bruce for a response.

Steve. They might have left the restaurant initially because of the food but that is not what Drrevenue is complaining about now. It is what he sees as subsequent innapprpriate treatment by the chef/friend that has got him all steamed up. Also the food in a restaurant is not either "delicious" or "inedible".There are degrees in between . Drrevenue admits to being served one bad dish.Unfortunate maybe,but hardly a reason to blow a gasket,especially since the whole bill was waived.

I disagree. The complaint is not about the food at all. Nor was the food "terrible" ( out of three dishes one was "good" and the other "fair") The complaint(s) is 1) The chef/"friend" didn't ring to warn he wouldn't be there. 2) He didn't contact of his own volition afterwards 3) When he did contact he expressed HIS disappointment with his friend. This seems to have whipped Drrevenue into a frenzy of outrage despite the fact that,on complaint,the restaurant waived the whole bill. This is an act of apology.It is not incumbent upon a restaurant to phone up every customer and personally apologise if they have already expressed contrition by waiving the bill. Drrevenue's moan is that he hasn't been treated with due deference,. Well is he a customer or a friend? Some people can maybe be both. It seems that he can't.

I completely agree with joe. You are NOT just a "customer". You have repeatedly described yourself as a "friend". The two are not one and the same thing and it would appear that you are having problems separating the two. If you were just a customer then I would expect that you would have found the waiving of the bill sufficient. At least I would have. But that's not enough for you. You want a personal response from your "friend". When you get one which assumes friendship (I was disappointed in you too) you go ballistic and start claiming customer status and appear quite happy to blow your friendship in order to be treated with the deference that you feel customers deserve. Friendship is not characterised by deference.If you want to be treated as a customer then stop hoping to bre treated as a friend.

No,there was just the one tasting menu. Andy...just what DID you do with that unfortunate Andouilette?

New edition of Harden's has Favourite London Restaurant No. 1- The Ivy. Most Disappointing Cooking No.5-The Ivy According to the report "nearly 7000 people were asked to rate their best and worst dining experiences for Harden's report". Have you or anyone you know ever been asked?