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This is no slight on Arbutus but I can name at least 10 bistros in Paris alone that deliver food at least on a par with Arbutus and for cheaper in many cases, and I guess they're never likely to receive a star. So is this movement Bulmer alludes to restricted solely to the UK? I suspect so in which case this makes Michelin's proffer of all restaurants across all countries being measured by the same standards more ludicrous now than ever; and for me at least makes the guide worthless in the UK.

Who's hijacked Gary's login? .

I think Andrew Turner's left to go here.

After a two and a half year hiatus from London’s “favourite” restaurant due to a run of disappointments we decided to pay a visit just before Christmas. Well actually it was always going to take something a little out of the ordinary to tempt me to return but a neighbour’s £150 gift voucher purchased for £100 did the trick; perhaps I should’ve been a Spurs fan. Food was average to poor to actively nasty. The best dish, a starter of Ceviche of tuna with king prawn tempura, lime, coriander and pine nuts was nicely done with a lovely light, crispy tempura batter. Hot duck, potato and bacon terrine with poached egg and red wine was competent if ultimately one dimensional. Roast Anjou pigeon with sweet and sour vegetables, peanuts and foie gras carried a £4 supp. I presume for the small piece of overcooked liver. The pigeon lacked flavour and was overpowered by the Oriental nature of the dish. I was left craving a bag of prawn crackers. Rump of lamb with braised savoy cabbage, dauphinois croquettes and rosemary included a decent chunk of meat; unfortunately the whole dish was overwhelmed by the harsh smell and taste of raw garlic that obviously hadn’t been cooked out correctly in the braised cabbage or in the jus. As a result a high percentage of the dish was inedible. Almond panacotta with crisp date cigars and pedro ximinez sherry was a travesty. The panacotta was overset in half a martini glass with a pour of sherry over the top. The cream had no discernable flavour and the raw sherry was harsh and alcoholic, unlike any PX I’ve tasted before. And there was me imagining a wobbly panacotta in the centre of a plate surrounded by a sweet, sticky sherry syrup. Valrhona chocolate tart with pecan brittle ice cream was fine if slightly dry. The majority of servers are of eastern European origin making communication more awkward than need be. Among numerous niggles our complaint about the lamb dish was never satisfied from the kitchen and the hostess just wore a bemused smile and a shrug of the shoulders as we raised some issues with her. The only real highlight was the bottle of 1999 Jamet Cote Rotie we drank which deserved a far better restaurant to show itself off in. So even with our £50 credit we spent £126, very poor value for such disappointing food; thank god it wasn’t the full £176. Absolutely no reason to return ever again.

I think Gary's hit the nail on the head.

I'm sure in this instance "old hand" refers that Camdeborde has been around for a period of time inappropriate to be used in an article on "new" chefs, not against his personality or style of cuisine

Erm, anybody that likes a bet I would've thought ← Funnily enough, no. First, most people betting for fun (rather than professionally/out of financial desperation) enjoy the excitement as well as the winning itself. Second, if you invariably won no one would take your bets! ← What's that got to do with what I said I supplement my income from betting horses. If I can figure a race out to the extent I'm certain what's going to win it gives me no greater pleasure than watching my analysis being proved right.

Erm, anybody that likes a bet I would've thought

The Irish version I think

I have a table booked for Sant Pau next month. I'll be sure to report back.

Than you

depends what you're thinking .

Has Psaltis (the chef as opposed to the agent) ever worked in Europe? (Apols, have not read the book)

Bapi, next time you're in can you ask the chef what the inspiration is behind the foie gras brulee? Cheers c-s.

I'm blaming Marshall. He should've known better than to reserve the Saturday after refurb was planned to finish

A very disappointing situation especially as I've blown £40 on train fares and to top it all off turned down a ticket for Saturday's play at Edgbaston last week Edited to add can get a 50% refund on train tickets.

No need for stubbly here Bapi. You should have provided a link to the website you heard the news on yourself

Thanks to a tip off from Claude last week, here's an update. Apparently Shaun's down there a couple of days a week and the menu certainly reflects his involvement

Keep up Bapi

I wonder how you'd grade it if more of the dishes were successful

Agreed. Had a superb meal a couple of weeks ago and the pigeon course was one of the highlights with the breast being lightly smoked and as you say the rice was exceptional, flavoured with the liver I believe. Other highlights were an amuse of almond milk with lychee and cucumber. An intense dish of shredded lobster meat covered in a thick, rich, creamy lobster custard that had totally captured the essence of lobster, with a mint foam on top so the first mouthfuls had a slightly savoury edge yet underneath a little button of chocolate so the dish finished on a sweet level. Also a piece of lamb with crispy fat, roasted sweetbread and a morel stuffed with lambs trotter was also pretty special. How was your foie gras presentation I had Foie gras nougat, the liver dusted in cocoa with some grated summer truffle. Amazing, probably the best foie gras course I've eaten. And the wine list, stunning and tremendous value with many wines on the list under or around retail cost in the UK including Roederer Crystal '96 at €132, Trimbach Clos St Hune '96 at €66, Raveneau Valmur 2000 at €90 and a Dujac Bonne Mares '99 at €144. Add to that a Beaucastel CDP '95 and a La Rioja Alta Gran Reserva '94 and the experience as a whole was my best in a restaurant. If this restaurant was in London, Michelin would need to create a 4* category

Spot on. We were told on Saturday night it's been bought by a Thai restaurant chain that includes the likes of Sri Thai.

Agreed.

Having been to both myself in the last couple of months, which was my 3rd visit to WD-50 and my 4th visit to Anthony's I can't have them in the same ball park. Anthony's is to my mind superior technique wise as well as deliciousness wise. Interestingly a NY ex-poster, who's a regular at WD-50 accompanied me to Anthony's last year and came away with the same thoughts as mine.

Is it fair to say Michelin is a good indicator of restaurants in France but falls short in countries like the UK and Spain?