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  1. My thoughts exactly. I normally eat late also but on this occasion we preferred to start earlier. I've cancelled with them and now have a booking at Le Manior, report to follow soon. I have also been "unlucky" at Bacchus, we wanted the degustation menu, ordered at 9.30 and we told we were too late. At no time were we told there was a cut off time. ← At what level, price wise per person, would you "accept a reservation that had an exit time stipulated" or is such indignanty supreme. I only ask as I can think of plenty of amazing restaurants that you will might miss because of said policy.
  2. Hi Faine, Just back and haven't posted yet but enjoyed a few of Bangalore's restaurant in particular Samarkand and New Kisna Bhavan in Malleshwaram. Will post over the next week. A
  3. Thanks for the wine update. I like Ascheri ,particularly the dolcetto, but it seems a wasted opportunity in particular given O'Briens and BBR's arsenal of suppliers. A masterclass, Antinori, Lafon, Bertani would have made the ticket worth the money.
  4. In someway agreeing partly with Matthew I have to say that without having had lunch there I would'nt have the same strength of feeling towards Extebarri.The three dishes which struck me as being unforgettable were the vegetable dish and seabass for lunch and the wonderful smoked Caviar in the evening. However as it stands over two meals it was a magnificent display of technique, sourcing and vocation.
  5. Andy Cambelong is about a 1 km outside of Cong, a pretty but very busy village over looking a densely forested valley. The hotel is on the perpendicular to the valley, the beginning or end of this beautiful Avyeron dike, leaving you to walk down steep steps to get to lowest point in the village, to the road in or out. The hotel is part of an old mill complex with a branched interior structure so I was able to begin the meal with some vielle prune in a snug, almost hobbit like in size. I can't recall what my girlfriend had except for the trout with river herbs, which was excellent. It was simp
  6. Hi John, A taxi from the Airport at Bilbao is 40-50 euro or you can catch a train from Bilbao to Durango where a bus goes to Mondragon via Axpe. The latter is painless and you get to enjoy Durango for a stretch of the legs. A lunch I had was around 80 euro including wine and went as follows Wafer thin Speck A bowl of vegetables, beetroot, fennel etc with an olive oil emulsion from the Arguinzoniz garden A thick tranche of sea bass from what most of been a very large specimen Smoked Ice Cream. My instructions were simple. As I was eating there in the evening I wanted a light lunch with intense
  7. Anything interesting being poured at the wine stands?
  8. I had a minitature Bras experience at Domaine de Cambelong. It's a one star outside of Cong, which isn't entirely out of the way if you have a car. I had a gorgeous starter of foie gras, eggs and saffron, with duck to follow. Excellent ingredients, lovely wine list and excellent value. Stayed only the one night but great accommodation and very, very romantic. In terms of being a minitature Bras experience, it has the excellent ingredients although averyon rather than aubrac, lots of wild herbs and plated similarly. It isn't Bras but the vision is similar. I welcome any rebuttal as I felt almo
  9. Don't know if this is the appropriate place to ask but does anyone know if the gastroville site has stopped posting for good. I can't re-read anymore old reviews and miss the erudite and journeyed commentary and opinon.
  10. Not a single person but it was bank holiday Sunday. They have an hors d'oeuvre menu for the "post lunch-pre dinner" has anyone tried it? They are very smart sweating the asset like that. Lovely spot.
  11. A recent Sunday lunch at Locks was terrfic. When I arrived the place was empty but filled up after an hour or so. This really is the prettiest restaurant in town and I don't pay enough attention to it. While waiting on my own I had a bottle of the Trascampanas 2006 Rueda Verdiejo. Green tinge with lovely floral aromas. Lots of lemon and great acidity. Out of a potenital 9 starters, 3 soups, I went for White bean Soup with rocket and braised oxtail. The oxtail was delicious the soup was too thick and slightly under seasoned perhaps relying on the rocket too much. Somontano Bodegas Montesierr
  12. "Sounds like they were using a bulldozer to kill a fly, and why in the middle of a meal service? Anyone heard if any other restaurants have been raided for this heinous crime?" Nothing quite like that. A tip off from a disgruntled competitor? Very heavy handed.
  13. With two consecutive Sunday lunches at brasserie de Verres en Vers at the Radisson off Georges Street, Dublin, I thought I might post about it. On Sunday’s they serve a hot and cold buffet, three large tables laden with Hors-d’oeuvre, salads, cold fish and shellfish preparations and hot joints and vegetables at the pass all looking like they were made straight out Ceserani’s Practical Cookery. All you can eat for 40 euro. It’s a concept which I don’t see much but which I love. The issue I had was that here on occasions the quality of the food was not good e.g. the smoked salmon, charcuterie a
  14. V.gautam, Thank you so much. This is wonderful. I have lots of homework to do, an itinerary to draw up. I may rethink and spend a bit more time now in Bangalore given this wealth of information. Again thank you.
  15. I am hoping for some advice on eating in Bangalore and Goa. I am totally open to any experiences, food, drink, markets, any level and all price points, anything that is worth seeing or tasting. In Goa I'll be staying in Candolim but will travel if worth it. Much appreciated.
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