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Bu Pun Su

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  1. I only have been to L'Arpege (the best) and Plaza Athenee (It's still worth the visit where all Ducasse's classic menu except Baba au Rhum are not available at ADNY). The rests are just my conjecture based on what I read and heard For classic and conservative - ADPA (if you care very much about service and wine selections), Ledoyen (don't know much), Taillevent (great wine selections and quite reasonable price) and L'Ambroisie (got a lot of very + reviews - perhaps no degustation menu unless you design your own) For modern and innovative - L'Arpege (great even when Passard is not in the kitchen, but very pricy - still worth it for me), Pierre Gagnaire (unbelievable when he's on form) and Guy Savoy (Not sure how much different compared to the one in Vegas) The rests, I'm not very sure except that the decor of Le Cinq and Le Grand Vefour are luxurious, like the old French palace - I assume you may get a very formal service. Never heard much about the food, but pretty sure they will be good since the French are quite tough and selective when it comes to haute cuisine. Have fun there ...
  2. I went to Carré des Feulliants last April and I don't find anything very specials about the food right there. The place is modern and quite high tech i.e. with sliding doors, and the wine place's quite nice to see. I found the service rather below average for Michelin 2-3* restaurants. The waiters tried hard to be nice, but it can be seen for the expressions that they're not naturally pleased to serve the guests. The price is rather reasonanble compare to its competitors, quality wise? I like it the least compare the 3 other I visited - L'Arpege (simply the best), ADPA (excellent, come closed to L'Arpege. could be a tie if not due to the sommelier ...) and Le Bristol (very good - similar to Ducasse except the food is one level below while the rests being pretty much equal).
  3. This year Spring I went to L'Arpege for dinner. Below is my short summary of what I think about that place Food and Wine The food here is superb from caviar dishes to seafood and poultry (I think this place no longer serves red meat anymore), the best I've ever had in my life - beating JG, ADNY, Le Bristol, Can Fabes and Calandre, only ADPA comes close. The veggie dishes and vegetables complemented the fish or chicken are above anywhere else. Even though Passard (he was in his garden outside Paris) did not present that night, the chef de cuisine still did a great job. Passard truly elevate the humblest vegetables to sublime heights such as: thin raviolis, onion gratin and spinach. The tomatoes here are amazing. I ate their fresh tomatoes grown in its garden, man I could not believe if a simple and raw tomato tastes that good. Moreoever, I ate the best caviar and chicken dishes as well as dessert here. The cheese is very delightful as well. Eating here is like ... I really don't know how to describe it, ethereal perhaps. I didn't really see the wine selection right here, maybe the list won't be as thick as its competitors. I did this since I told the sommelier directly to pair me some glasses of wine for the dishes. The chef sommelier was very friendly, easy-going and knowledgeable. He's a very nice person to talk to, not only that he gave the best champagne and port I've ever drunk. The wine over here is all about the qualities (good wines do not have to be Petrus, Burgundy or Chateau d'Yquem), like its food. The wine tasting here is my 2nd best (hard to believe I drink better wine here than in Plaza Athenee restaurant), slightly below my Essex House wine-pairing experience. Decoration and Service The restaurant's decoration is quite simple, even understated but I like it (It seems they try to avoid gloomy cellar room). One can see etched glass, burnished steel, pearwood paneling and monochromatic oil paintings. There is nothing fancy like a big crystal chandelier or very expensive sculptures/paintings, yet it's still comfortable. The service? I would say it's very fantastic - one of the best one I've ever attended. Despite a few numbers of staffs, they were never short-handed and very attentive to its guests without being icy or overwhelmed. They really show what 3* michelin service should like. In these 2 departments, I would say L'Arpege is the opposite of all traditional Parisian luxury restaurants whose staffs often outnumber the number of guests dining there or which were full of many luxurious and expensive goods to show off. The link below show more details (review) about my experience in L'Arpege including the description of the dishes and wines that I had as well as my little adventure there L'Arpege Spring 06 If any of you simply would like to see pictures directly, you can see them here L'Arpege Dishes Spring 06
  4. We had 2 bottles of wine 2004 Belondrade y Lurton 2003 Cuvee Santamaria Finca Panta I just compare them with French wines in general To name a few I had before (I might be being unfair if one is much more expensive than the other - don't really remember the price) 1997 Leroy - Les Fremieres, from Chambolle-Musigny 1999 Marcel Deiss - Engelgarten, from Alsace Coteaux du Languedoc "Aurel" 2001 - Domaine Les Aurelles Usually for top restaurants, I let the sommelier choose the wines for me. I think that's the fun part. First of all, I don't really know whether the dishes there have strong or light taste. Secondly, just to see if they could pick the right one for me (I know this could be very subjective) How did you pick yours? Perhaps I could learn for the future. In general, for the white wine, I prefer rather light, dry, and not sweet. Whereas, for the red one, I like a rather strong one, quite sweet but not to the extend to take over/dominate the food's taste. But again it depends on the food's taste.
  5. Last May this year, toghether with my family and cousin, we went to Sant Celoni with the sole purpose to eat at the famous Can Fabes. The restaurant is not too far from train station, but it's not that easy to find since it required many turns as far as I'm concerned. Can Fabes is located in the rural/suburb area. One would not expect to find a world-class restaurant around this location. It is very Catalan, from the food, wine and some of its decoration. Since it's not easy to reach, we did not think too much to directly order the grand menu of Santi Santamaria (he was not there unfortunately). The restaurant is quite flexible when we requested some changes in the menu since my parents did not fond of eating raw/half-cooked food. They started ok, but the dishes get much better towards the end (the main courses - fish, seafood and meat are all excellent). And it ended nicely with festival de chocolate dessert, recalling that I'm not a big fan of chocolate dessert, but it's different. The wine list is pretty impressive. We decided to taste the local wine, even the one made by the restaurant. However, to be honest the quality is just fine, not as good as French wine in my opinion. The decoration is divided into the modern and old places. Both are nice with different feelings. The service is excellent, on par with any other 3* michelin I've been. The only bad part (not caused by the restaurant) is that we only had 3 hours there since my cousin needed to catch up her plane back to Barcelona. Hence, after the main courses, we rather hurriedly eating the cheese/desserts and some extra from the kitchen. Nevertheless, the restaurant kindly sent us to the station since the taxi's not willing to drop us (I guess the distance is somewhat too closed) Overally, I'm very satisfied eating here, . The cuisine reflected the dynamic and progressive culture of Catalonia. Very different style to El Bulli, according to the waiter who used to work for Ferran Adria in Roses. Here the dish is served like our daily food, almost no fancy laboratory science at all. My overall score is 95/100, slightly above Le Bristol - Paris (93/100), but still below L'Arpege and ADPA. Here are some of the pictures of the dishes we had. Enjoy! (Thanks to Pedro Espinosa from this forum for helping me translate the dishes' name) http://andichahyadihermawan.blogs.friendst...can_fabes_summ/
  6. Somehow I could not find the old topics for food review in Le Bristol Paris. Anyway, I will put some of my comments from my lunch at Bristol here. This is actually my 1st experience ever to eat haute cuisine outside US - well, it's incredible. Now I can understand why at the end of last year some people would question the legitimacy of Michelin NY. Personally, I think this restaurant could be one of the best should it's located in US - in europe this would be different story since the competition is much stiffer. I tried the Spring Flavours tasting menu. The restaurant actually is quite flexible with the choice if you don't eat or like to eat particular dish, you could actually change it. This new french cooking is refined and artistic. There are many foie gras degustation menu. I ate the best Sole and Souffle here. The quality is still high despite the fact that Chef Frechon was not around unfortunately. The bread, cheese and chocolate/candy selection are really abundant - so far only Ducasse that could do better I think. The service is also superb overally. The waiters (they are very well-dressed) would pamper you. The waiters are numerous, so there is no specific one or two assigned to my table - perhaps I was in touch with almost 10 different ones where the later one nicer than the early one. I just find that the assistant sommerlier is a little bit cocky, but he chose me decent 3 glasses of wine. Almost all of the staffs understand English since my french is pretty much nothing. The decoration of the winter dining room is luxurious and elegant. The restaurant itself is quite small, the capacity is only about 40-50 people. At that time, it was quiet since it was an Easter Monday I guess. I did not know if jacket is required for lunch, good that the hotel kindly lent me one. I came there around 2 pm, so by the time I finished my whole food - its almost 5 pm already. By 4 pm, I was pretty much the only customer left, but they never rush me or anything. In fact, I felt relaxed and had some chats with the waiter. I could also see the staffs changed and iron the table cloths and arrange everything for dinner - no wonder it's very difficult to maintain Michelin stars in Europe. I could be bias but this establishment should get more than just 2*, 2.5* perhaps. For those of you would like to see the pictures of the dishes or the restaurant, please check the website below http://andichahyadihermawan.blogs.friendst...paris_spring_2/ That would be from me right now, the review for the other restaurants would come later. Please check the Spain and Italy too for the review about Can Fabes and Calandre - well, they're not there yet. Thanks
  7. Well, it's kinda very when I put this review. I had a dinner here about a month ago, but better late than never, right? Overally, I would say we had a good overall dinner experience there. I ordered JG's tasting menu. Though I do not find all of the dishes to be very great. For instance, I thought scallops were over-cooked and the turbot was not very fresh nevertheless the sauce that accompany those dishes are good. The egg caviar and lobster tartine are among my fav. food for that night. The dessert, rather than JG's chocolate, I did not find the rest of them to be anything special. Somehow I could not help it but to compare to ADNY when I ate here, I guess it's the only other equivalent restaurant I've ever been. For the wine, we had a very good Riesling in the beginning, but the red wine the sommelier recommended was horrible - tasted a bit like medicine. Earlier, he recommended us a 12000 USD bottle of red wine, we thought ... what the heck, I don't think we look like a people who would be able to afford such price. http://andichahyadihermawan.blogs.friendst...s_new_york_spr/ Above are some of pictures. Unfortunately, many of them are low-quality. Either my camera is bad or I simply not good in taking pictures. The dining room is nice with a very good view of the street. We've got plenty of places with the other people and made our converstation was very comfortable without bothering others. I also found the service to be very excellent. Pretty much only one captain overlooked our table but she was doing an awesome jobs. It's different than ADNY which is more formal and a bit snobby. However, both are very well done in different styles. In the middle of the dinner, JG stopped by to our table. We really appreciated it. He's really a very nice and fun person to talk to. It's great to find the owner being available in the middle of the restaurant. Before going home, we were shown the tour of the kitchen even for the Trump's kitchen. I would rate my experience here to be 92/100 - just 3 pts below my ADNY one. The only dinner aspect that JG is better than ADNY is obviously the value of money that you spent. I think that would be for now, feel free to ask questions. I could not promise to reply fast since I'm in the middle of Euro trip until early May. Thanks
  8. Thanks for the response everyone. If I'm not mistaken, Calandre has 3 different degustation menu. Is it only served for the whole table? I would be there with 2 other people, could we each order a different tasting menu? Thanks
  9. Do I need to book the train tickets in advance from Venice to Padua? Or I could just show up in the stations and purchase the tickets there. Algy, Do you mind sharing your dining experience in Calandre? Is it worth it? Should we go there, we might eat there for lunch. I hope they serve the same menu for both lunch and dinner. I thought Calandre is supposed to be one of Italian's best restaurants. Somehow, I find it quite difficult to find the review. Thanks
  10. Thanks for the responds everyone. Good to know that they serve the same menu for both lunch and dinner. Should we really eat there, lunch is more likely since we don't plan to stay overnight in Sant Celoni (and the fact that dinner would be too late for the return). I have never been to Spain before. Do you think I need to book the train in advance from Barcelona to Sant Celoni? Or I could just show up in the station and purchase the tickets. Last, how much is the prix-fixe menu there? Is it still about 130 euros for 13 courses?
  11. Hi, How far is Raco Can Fabes from Barcelona? What would be the best way to get there and return back? Do they serve the same menu for lunch and dinner? Thanks
  12. Hi, How long would it take to go to Le Calandre from Venice (I might stay in San Marco area)? What would be the best way to get there and return? Do they serve the same menu for lunch and dinner? Thanks
  13. Thanks for the quick reply John Do I need to wear jacket and tie if I ate in the restaurant around that levels you mentioned above? I know it's required for dinner. Just a few more questions: Is there such thing as "wine-pairing" for the restaurant in Paris? Is it common to order wine by the glass? Once I read that, somebody had dinner by opening a half-bottle of red wine and a half-bottle of white wine. I wonder whether we could actually order/open "half-bottle"? Is it going to be a new vintage or a left over one? Again thanks for the help. I would try explore from low-end to high-end places. Hopefully, my travel would go as plan. Thanks
  14. I plan to go to Paris sometimes in April or May. I might eat at Paris by myself for a couple of days before my parents come. From the restaurants that you mentioned above (mostly are Paris' top ones), do they hold one seating per table per night or there are 2 shifts per night? I have never dined by myself at the high-end restaurant and curious what it's like. Is it awkward? Did you eat there alone for lunch or dinner or both? Do we need to give tips (since I assume the price of the food already included tax and tips)? My french is pretty much ... nothing. Could I still call and reserve using English? I heard at some places you need to be able to speak French when you reserve by phone. Sorry for too many questions. Any recommendations which restaurant (2 or 3-star michelin) I should try when I eat by myself? I will try just one and eat at the regular bistro or brasserie after that or even fast food . Thanks
  15. Just wondering (I'm not sure if this LV forum would be the place to ask), Where do you all consider as the current Joel Robuchon's best restaurant? Would it be: Chateau Restaurant Joel Robuchon (Tokyo) or Joel Robuchon at the Mansion (Las Vegas) or Robuchon a Galera (Macau) or La Table de Joel Robuchon (Paris) or Restaurant Joel Robuchon (Monte Carlo) or ...
  16. It seems that ADNY is really back for real! Despite the astronomical prices, I rarely read a bad/negative review recently for this restaurant. Last time, I just shared the pictures for my dinner there last Fall. Below is a more details review for my dinner experience, hope anyone can access it ... http://andichahyadihermawan.blogs.friendst...r_alain_du.html
  17. I only visited New York a couple of times in 2005 Mine would be ADNY's Blue Foot Chicken with Albufera Sauce. This is the best chicken dish I've ever had. Moreover, the sauce is fantastic!
  18. I actually had a chance to have dinner at Mix in Las Vegas last Monday. Here is my short review: Mix Lounge - Everything here is in black. The lounge is very nice, unfortunately they did not turn the light on every table; otherwise it would be very cool. The view is really breathtaking, the sofa seat in the outside is great, moreover they have some heater as well. The lounge's restroom even had a great view. Mix Restaurant - Unlike the lounge, everything is in white here. The atmosphere is quite informal and relaxing. The food actually exceeded my expectation despite the fact that chef Bruno was not there. The wine chosen by my servant of the night is very decent; I don't think they have a particular sommelier - at least not when I ate there. Overally, it's still below ADNY, yet it's still very excellent place to dine. Food wise, I would say it's as good as/if not better for some of them than Renoir (now Alex). I captured some of the pictures of the food and the places. If any of you are interested, please click the following link. http://andichahyadihermawan.blogs.friendst...vegas_winter_2/ For your information, we all ordered chef's tasting menu and I added wine-pairing with it.
  19. Hmm, I don't really know how to answer the questions since the category seems very broad. I will try some of them: High End Sushi: Oishii should be the most authentic one in Boston, the place is quite small. The place is more like Tomoe Sushi in rather than Nobu or Masa in NY and it's expensive, but very good I heard. Followed by Fugakyu. In the porter square area, there is a mall with many japanese restaurants, however, in my humble opinion, the sushi is not as good as the 2 places I mentioned above. Seafood: Legal Sea Food is very NE authentic, but I don't find anything special about the place. It's very popular here and the line can be very long over the weekend, pretty much in any legal sea food places in Boston. Honestly, I don't yet find my fav. places to eat sea food here. Fine dining: For French food, I think L'Espalier is the best bet to go, authentic and very expensive. No. 9 Park is also very popular, it has one of the best tasting menu in Boston. I ate at Radius before, it provides modern French cuisines with some fusions, the lounge downstair is quite nice, the food is pretty good as well, nice decoration inside. Low End Thai food: Rod Dee or Dok Bua is very good, it's like Sripraphai (not sure about the spelling) in NY. Ice Cream: JP Licks, Toscanini and Christina's are the most popular ones around Boston area. My fav. is in Richardson's (about 1-1.5 hour driving from Boston area). Toscanini's quite famous for its earl gray flavor, Christina's has the most flavors. Clam Chowder: There are many good places for this NE's soup. My fav. so far is Legal Sea Foods, followed by NE Soup Factory. Feel free to ask more specific questions if you have any. Hopefully I, or others, can answer them for you. Good luck!
  20. Does Spoon also serve Ducasse's classic dishes? Are they good? Well maybe I should not expect them to be as good as dishes at his 3-michelin star restaurants. So, if someone visits Mix or Spoon, in general, do you recommend him/her to order Ducasse's non-classic dishes, meaning just order whatever specialties that the restaurants' offer? I agree that in any of Ducasse's places nothing comes cheap. I might visit Mix (at least the lounge if not both) when I'm going to Vegas. At least the place's decoration looks amazing, that what really attracts me so far. Another thing, how's the quality of champagne/wines/port served there? Any wine-pairing served with Chef's tasting menu?
  21. Hi Jimk, Thanks for sharing your experience. I went to the bookstores today, just checked and confirmed that Alain Ducasse got 13-michelin star. The details are not that much difference then what I thought before, 3-star: AD Monaco, Paris and New York 1-star: Bar & Boeuf (Monaco), Benoit, Il Cortile and the restaurant at La Bastide de Moustiers (the last 3 are all in France) It's kinda weird that I answered my own questions at the end. At least, I'm no longer curious now.
  22. For anybody who ate at Mix before, could you tell me how good are the Ducasse's classic dishes? I mean if we give Ducasse's original dishes in Paris and Monte Carlo grade = 10/10 (as a reference value), what would you give for this duplicates in Mix? Thanks
  23. Well, not all of us ordered the chef's tasting menu and one of us did not drink any wine at all for the night. We paid separately, by combining the checks of 3 of us, if I'm not mistaken it's about $1400. Not by all means trying to brag ...
  24. Just curious, Does anyone know how many Michelin Star Monsieur Ducasse have including his 1 and 2 star restaurants? He's often called as Michelin-man. As far as I'm concerned, 3-star: ADNY, AD Paris and Le Louis XV 2-star: one of his hotel-restaurants at Moustiers Sainte-Marie or La Celle? 1-star: Benoit Paris, Bar & Boeuf and Il Cortile? A total of 14-star then? Wow, but it seems a little bit too many. Feel free to correct me if I'm wrong. Thanks
  25. To BryanZ: That was certainly the best meal and dinner experience I've ever had in my life. Well, I have not tried many others fine dining though. Definitely not sometimes soon, need to save some money first To Ted: Glad that you enjoy the pictures. I often find it useful when other people share their pictures and dinner experiences in addition to the critics' review, like Steven and Ellen in this case.
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