sethd

Food Snob, for me, one of the great things about a Ducasse meal is its predictability. I know that each and every meal will be wonderful, regardless of whether I am in Paris, Monaco, or New York. When spending the kind of money one spends at a three star restaurant, that predictable quality does have a certain appeal. I doubt that someone with the advanced knowledge of fine dining that you possess is ever that suprised by the meals you eat. I find that diners often label food "boring" as a synonym for "classical" I agree that Ducasse's food isn't as "exciting" as what you might find at the Fat Duck or Pierre Gagnaire. It is the final product on the plate that matters, not the methods used to compose a dish or a meal that makes for a successful dining experience. Ducasse has never failed me in that regard.

Food Snob, one of the most often read complaints of Ducasse's cooking is that is dull and uninspired. Although I haven't eaten at ADAD, I have eaten at all his other three star restaurants numerous times. I have completely enjoyed all those meals. . I don't find his cooking dull at all. He consistently achieves his mandate which is too cook wonderful ingredients brilliantly, but simply. What makes food "boring" compared to "exciting"?

Tony Esnault, the original chef at Adour as well as the last chef ADNY, was and remains a superb chef. Also, Adour was never meant to be a four star restaurant. The hope when ADNY closed was to open a less formal restaurant and open a formal dining restaurant later in New York City. That is one of the reasons why they opted not to transport the ADNY wine list to Adour.

Short of eating at The French Laundry numerous times, the best way to get "VIP" treatment is show the staff that you are interested and knowledgeable about fine dining and show obvious enjoyment in your meal.

Lori, they are worlds of difference between the two restaurants. Jean Georges is his flagship and remains one of the three best restaurants in New YOrk. JoJo ( his first solo venture 20 years ago) is a good Upper East Side Bistro. The lunch deal in the main dining room is, as mentioned, the best lunch bargain in the city. The menu includes 20 dishes, most of them from the dinner menu. The service is exemplary as well. I have eaten at jean georges at least 3 times a week for the last 9 years: I still eagerly await all my meals there. Enjoy

I would go to jean george without a moments hesitation. It is the BEST lunch deal in the city!!

I would also second either Le Bernardin or Jean Georges. I also strongly dislike EMP.

Although, I have never been to Vegas, I have eaten at restaurants supervised by Ducasse, Savoy, and Robuchon in New York as well as France. I would recommend Savoy highly: from looking at the menu, the Las Vegas restaurant very closely mirrors Restaurant Guy Savoy in Paris. My next choice would be Mix: no one does classic french as well as Ducasse. I am not a fan of Robuchon restaurants and wouldn't go to his place in Vegas.

First, Per Se doesn't reopen until tomorrow. They stopped serving white truffles before Christmas. They may indeed have a black truffle course on the salon menu tomorrow; recently it has been a pasta dish with shaved black truffles. Per se usually has an updated menu on their website.

Julien, I have read your posts with great interest and enjoyment over the years. It seems that you consistently praise Robuchon and his restaurants in Paris but, you are not at all shy about your disdain for M. Ducasse. Why?

Although I agree with sickchangeup that the quality at Per Se is superb regardless of who is supervising the kitchen, I would imagine that if Chef Keller is at the pass, the final product would be even better. (If that is indeed possible) Something about having the boss on site.

I have eaten at Per Se quite frequently over the last six months. I have had the extreme good fortune of having meals orchestrated not only by Chef Benno but also by his two superb assistants Chef Kaimeh and Chef Breeden. There is no doubt that Chef Benno is an extremely talented chef and I eagerly await the opening of his new restaurant next year. There is also no doubt that Per Se will be left in the similarly superb hands of Chef's Kaimeh and Breeden. In fact, my lunch at Per Se, last saturday, supervised by Chef Breeden, was one of the best I have had at the restaurant this year. I would not worry: I am positive that Per Se will remain a superb dining destination after Chef Benno moves on!!!

Unfortunately, many of the top restaurants in New York are closed Christmas Day. The most notable exception is Jean Georges, which is open all day.

You may not be in the mood for cocktails or anymore food or wine after a meal at Per Se, even if you have an early reservation. Perhaps, you can continue your evening in the Salon at Per Se for after dinner drinks and such.

Recently, I showed a picture of the ornate, beautiful dining room of restaurant Louis XV in Monaco to my colleagues (perhaps the worst dressed professionals in New York) and asked them all the following question, "What is the appropriate dress for eating in such a restaurant?" They all said at least a Jacket and tie and some mentioned that a dinner jacket would be within reason. I

I agree with Oakapple. Per Se consistently provides a superb dining experience year round. Perhaps, if you love truffles or game, the fall is the time to visit Per Se.

So, If Chef Ripert is so anti-women, how did a woman hold such an important position in the kitchen at Le Bernardin a woman who has since been promoted to chef de cuisine at his restaurant in the Ritz Carlton in Philadephia. Also, at least for the last 5 years there have always been women assistant sommeliers at Le bernardin.

They are much better restaurants in Paris then Taillevent. If you are looking for a memorable haute cuisine meal in Paris, I would recommend, Le Cinq, Lasserre, or Ledoyen.

They told me tonight that Chef Benno is leaving in January to open a restaurant in the LIncoln Center area. Chef Benno will be missed, but I am confident that Per Se will continue as a superb dining destination under Benno's able assistants.

I just called EMP and asked what the restaurant's dress code is: The reservationist responded that the restaurant does NOT have a stated dress code but most of the men wear jackets. A policy that is different from that of the other four star French restaurants in New York.

Thank you , Sneakeater!! Alan Richman, in his recent review of Marea, did indeed comment on the (lack of ) dress of diners eating at that restaurant.

For real? I don't get how the other customers' clothes would impact your dining experience. Or why you would care. I'll take good food with less bullshit & pretense any day. Lack of formality? Bring it. Treat me well even though I'm not famous and wearing couture? Yes, please. In fact, this is what I disliked strongly about JG on my first visit and why I don't go there often. ← Because, for me, appropriately dressed diners adds to the overall dining experience: it makes the experience more special as well. For example, I have eaten at Louis XV and was quite impressed that many men at dinner were dressed in dinner jackets and the women in long gowns. I would never not wear at jacket and tie at a michelin three star restaurant (or 4 star NY Times). One more point, I found the best dressed customers at Le Cinq, Les Ambassadeurs, le Bristol, ADPA: the restaurants in the palace hotels in Paris. In addition, my praise for Arpege was for the glorious overall experience one has there (one that is superior to any such meal found in the States) not for the level of formality found there.

And we'll have to agree to disagree on this point, my friend. l'Arpege is not exactly the formal fare that I come to expect from a Michelin 3-star in Paris. I don't need stiff - in fact, I find Ms. Cousin's brand of service quite refreshing in its frankness. Very much like the easy-going, laid back feeling I get from the staff at Eleven Madison Park, actually. And, if you are to cite attire as a contributing factor to qualifying a "fine dining" experience, then I fail to see how you can possibly classify l'Arpege (or any of the three-stars in Paris these days, for that matter) as fine dining. The clients there are no more dressed up than those I've seen at Eleven Madison Park, if not more casually so. Edited to add: Perhaps Alain Ducasse at the Plaza Athenee is an exception to the rest of the Parisian three-stars. From my understanding, it remains quite formal. ← I have noticed a much greater percentage of men in jackets in three star restaurants in Paris than I saw at my meal at EMP; actually, I was the only patron of EMP wearing a jacket the night I ate there: that is ridiculous!! Secondly, there is no way you can compare EMP or any restaurant in New York, (perhaps excepting Per Se) to the best in Paris or Europe in general. Thirdly, it is a shame that a lack of formality is so casually accepted my members of this board.

(This topic is split off the Eleven Madison Park topic here .) To quote Helene Cousins (for those who know her): "Exact-lay!" Now there is a woman who knows how to run a restaurant. A restaurant that unlike EMP fully merits all the accolades, stars, and stellar reviews it has achieved over the last 20 years. Mlle Helene Cousins is the best front of the house personality I have ever met. One of my many problems with my one meal at EMP was the lack of formality, specifically the lack of any dresscode. I can't take a restaurant seriously as a fine-dining destination if jeans (whether Kiton or Lee's) are accepted as appropriate attire in the dining room.