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Posts posted by Basildog

  1. Of course it matters, of course Michelin will be wrong in some peoples eyes, spot on in others.If they give you a star they are right, if they don't, they are idiots.It's just human nature.It's also a hell of alot of fun in the cold winter month of January.I make no predictions, just watch from the sidelines as it all get discussed at length. :biggrin:

  2. Margot’s

    New Years Eve 2007

    Cordorniu Brut Rose

    Focaccia Bread, Kalamata Olives

    and Salted Almonds

    Salmon and Smoked Salmon Fish Cakes with Aioli and Cucumber Salad

    Picpoul de Pinet 2006

    Mushroom, Bacon and Spinach Risotto with Herb Oil and Parmesan

    Ripasso Della Valpolicella 2005

    Loin Of Cornish Lamb with Broccoli, Roast New Potatoes and Rosemary Jus

    Vina Albina Reserva Rioja 2001

    Chocolate Mousse with Caramelised Banana

    Elysium Black Muscat 2005

    Cornish Cheeses with Plum Chutney

    Krohn Late Bottle Port 2000

    Coffee with Petit Fours

    Champagne at Midnight


    Any other chefs care to post thier NYE menus on their threads? Love to see what others are doing on this crazy night

  3. ...and another thing, some owners employ Head chefs that are better than they are.Chefs who turn into owners, maybe having multiply sites/outlets become managers involved in the bigger picture than the day to day grind of prepping, cooking, service etc.

    So replying to the original question, it all depends on the restaurant.

  4. Good timing for this topic (for me) Next year im gettng a 2nd Chef which will allow me to open an extra day/s.He will cover me probably one night a week, and i,m trying to find the best way of informing our regulars of this situation.I haven't missed a service in over 3 years(luckily i had a 2nd chef then,who coped)

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