andrew_j_craig

I have eaten at Becasse three times since it opened. The high level of technique, the professional service, the excellent value for money ($12, $25, and $12 - entrees, mains, deserts) and the complexity of flavour and presentation, to my mind, surpass each of Tabou, Balzac, Lulu, Bistro Moncur. Becasse is the best place to open in Sydney in 2002.

Heather's Sydney suggestions are excellent. To them I would add only a couple: - For premium seafood (at premium but warranted prices) with Harbour views, I would suggest "Pier" at Rose Bay. Excellent service and wine list. To be preferred to Catalina's which is a stone's throw away - For wonderfully priced, very smart French bistro food for which you might easily expect to pay 50% more, I would suggest "Becasse" in Surry Hills - Also in Surry Hills, only 5 mins from the city centre, is an excellent "modern Chinese" called Billy Kwongs. Very very good. - For the best in "modern Australian" (without erring into misconceived "Pacific rim fusion") I would add "Celsius" at the Radisson Hotel in the City - very very good degustation menu for $A110 ($US60)

A Flash heavy and therefore typically useless, uninformative website about these awards is located at World Master of Culinary Arts web site. There is little relevant information on the criteria for judgment. Neil Perry as Australia's best chef? Very much open to question