Simon_S

I've never eaten in either of the restaurants in question, but what you're saying here isn't strictly true. One star means a good restaurant in its category according to Michelin, and if the categories of the two restaurants were considered "different" on some level, then they could both legitimately have a star. This of course continues to cause confusion, as places like Spotted Pig in NY (a gastropub really) continue to hold a star. That remains the only Michelin-starred restaurant where I only ordered fries and beer.

Oh life would be so much easier if that were true for me!! I've taken to eating porridge for breakfast as a new year resolution, having heard so much about the health and diet benefits. As it turns out, I'm finding thusfar that it really is helping keep me full until lunch, and I'm staying away from that downward spiral into naughtiness that used to mark out the day. I've got high BP that my doc is adamant would improve if I dropped the 50 excess pounds I'm carrying. I don't like being this weight, and I'd love to lose it, but historically my problem is that I view food as the highlight of my day, and want every meal to be an "event" for the taste buds. I'm slowly but surely starting to realise that I must view food as fuel as well as a sensual delight, and accept the fact that blow-out treats should remain treats, rather than several-times-weekly occurrences. 2008 is the year I drop that weight. Fact!

Corinna, Your post on the Irish dining scene is as comprehensive as always. It's interesting that, with each passing year, there seems to be more to speculate about. That alone must bode well for the Irish dining scene. I think at this point I've made my feelings about Mint clear to all and sundry. If they don't get that star I may just have to slap somebody. Repeatedly. Si

Some stand-out meal moments from 2007, not always to do with food: Lunch in Jean-Georges (NY), followed by a stroll around Central Park accompanied by a tremendous sense of well-being, and a narrow escape in Tiffany's when a moment of clarity shone through the warm fuzzy glow. Two visits to Momofuku Ssam (NY), one in the company of some fellow eGulleteers, where I ate some things that I still talk about and fantasise about. Brussels Sprouts anyone? A truffle tasting menu 2 weeks ago at Thornton's (Dublin) where I found myself uttering, for the first time in my life, that I really couldn't face any more truffles. Dinner al fresco at the 1770 House (East Hampton), where minimal expectations were hugely exceeded, and Hazel got to see fireflies for the first time. Repeated trips to Mint (Dublin) where I continue to be blown away by the flavour, invention and beauty of the food. Roasted Langoustine with veal mince macaroni, truffle dressing and poached egg yolk is one of the finest dishes I've eaten this year. I hope we'll be back to help them celebrate their first Michelin star in a couple of weeks. Dinner in Nick and Toni's (East Hampton) in August, which had nothing whatsoever to do with the food, but was cool simply because we rang at 5 looking for a table at 8, and instead of being laughed at, discovered that Hazel's Dad knew the hostess's Uncle in the west of Ireland many moons ago. They found us an 8pm table -- awesome! A bite of somebody else's hot-dog in Please Don't Tell (NY) might allow its inclusion on this list. Walking through the phone booth was a fantastic experience, exceeded only be re-emerging from the phone booth hours later, and seeing the looks on the faces of the uninitiated in the hot-dog joint. Highlight meal of the year is, without a doubt, dinner at Louis XV in Monaco, hours after I proposed to my now fiancée. We were both on cloud 9 and I can hardly remember what we ate, but it was just a perfect evening on every level. An experience to truly savour.

Sometimes I think the whole fine dining thing is a progression from being "blown away" when you're a relative newbie, through vague awareness of problems, all the way out the other side with relatively minor gripes "spoiling" a meal that's expected to be perfect. I'm probably somewhere between parts one and two so I'm more inclined to rave than to rant, but I can see friends and colleagues gradually pushing on to part 3. Of course, then there are the genuinely fantastic, and genuinely awful meals that we simply need to shout about.

Doc is indeed one of my favourite eGulleteers, and every time I see his moniker attached to a post I know it's worth reading, and any advice offered therein is worth taking. I very much hope there'll come a time when I can say I've eaten in so many legendary restaurants as John! Whenever I'm travelling to any destination (in Spain especially) Doc's writings are one of my first ports of call. I trust you'll continue to post, but thanks for everything thusfar. Si

It was truly awesome, and made me wonder what the rest of the series would have been like if Heston had been unfettered by the need to be able to cook the recipes at home. A few non-foodie friends saw it and were blown away, and many got on the phone the following morning to try to book a table at the restaurant, with many others claiming they now definitely want to go. So it didn't do his career and bottom line any harm either!

Great news, I'm delighted to hear it!

Once again I find myself wondering, "Why don't I just go live in France?"

Funnily enough, Tim, during the 16 seconds of the programme that I watched last night, I also thought his face had a new and improved, recently-ironed look. We can only assume that at this stage he can afford a painting in the attic to take all the flak.

Good timing, Mallet! We had the pleasure of plucking and drawing our first pheasants last week. Sadly, it was done indoors (raining at the time) and I'm still finding feathers. I love your waxing idea!!! We haven't eaten them yet, but we've had a fair bit of game already, and our freezer is pretty full. I love this time of year!! Si

Plastic cork for fizz?

Interestingly, I just this weekend consumed the first French bottle I have seen with a screw-top. It was a 2006 Chablis from Domaine des Malandes. I'll admit, even knowing the spoilage rates, a part of me died a little.

Congratulations all, I'm not jealous, honest... We stayed in the Almadraba Park hotel in Roses and it was fine. All the taxi drivers in Roses know where to go!

The first year, in my innocence, I specified 2 suitable dates and got a table. I'm not going to bother with the "any date, any time" request again, I don't think.

Just received my PFO. Oh well, there are lots of other restaurants to choose from.

Wow, that was quick! Sorry to hear that Corinna.

And possibly not even then, reading between the lines. I asked was that the policy for ever and ever amen, and got the response that it was definitely in place until at least the New Year, but who knows from then.

Menu is on menupages.ie. I'm going for dinner on Sunday so will report back.

Tease!! That's quite the first post to eGullet there, Daspin. You're most welcome!

Just re-read it. The line in full is apparently: "Ireland, I will feed you", says the smouldering kitchen god. Bizarre is indeed the word. The article simply says "White has been in talks with Crosbie about opening a restaurant in Dublin and the two men reached an agreement in London last week." The rest of it is given over to Ramsay's opening, and the rivalry between the chefs.

In the interests of clarity, it was a *slightly* tongue-in-cheek comment.

I'm thinking specifically of an example in the local (Dublin) market. A restaurant called Chapter One was considered by critics and punters alike to be worthy for years and years, before Michelin finally relented in the most recent edition. Its place as the unrecognised has now been taken by Mint, although I must admit that might be more controversial. Typically, by the time Chapter One got the nod, I felt it might have jumped the shark, but I haven't eaten there often enough to decide for sure.

There's a report in today's Irish Times that Marco Pierre White has reached an agreement with developer Harry Crosbie to open a 300 seater Brasserie beside the new Point Theatre. Apparently, we can shortly expect a billboard with a pic of MPW and a tagline of "Ireland I will feed you". Does anyone know any more about this?

It seems to be one of the Michelin rules: leave an obviously starworthy restaurant starless for as long as possible to generate interest every year and keep people talking.