Jules2006

I ate dinner there a few weeks ago. A disappointing experience. No canapes, amuse bouche was over-seasoned and the seafood main course was slightly overcooked. Nice fires on the lake though!

Thanks. I'd be happy to post a link to the finished article once completed - the aim is to get it published in one of the food-related academic journals (eg. Journal of Foodservice, Appetite, Journal of Food Service Business Research, etc). I recently presented a conference paper entitled 'Providing an Extraordinary Meal Experience: Does the Michelin-star restaurant really cut the mustard?' which also created a degree of discussion from the audience! After an initial peer review of the paper, it was suggested that some primary research would be helpful in order to strengthen the 'original contribution' it needs to make to the academic literature already in existence surrounding the meal experience. (If anyone is particularly interested in reading it, I'd be happy to email it. Just get in touch via the contact details on my homepage found on my member profile).

Ok, some amendments have been made to the questionnaire from the feedback so far which should allow participants to more easily/accurately express their views. I accept there is a big difference between 1* and 3* restaurants - this survey is not really looking into this distinction however. The argument I originally had was that Michelin restaurants, whilst providing excellent cuisine (in most cases) sometimes don't quite match up to customer expectations in terms of service, the 'wow' factor, creativity, etc. but as has been mentioned in the survey, Michelin ONLY consider the quality of food on the plate, but to a lesser degree the inspectors may be influenced by some of the intangible aspects. I had a read of Derek Bulmer's post on here from a few years back and he had some interesting comments on the whole assessment process particularly regarding creativity in 2 and 3* restaurants. One could debate whether Michelin restaurants aim to satisfy the inspector or the customer? Anyway, 25+ people have responded to the survey in just a few hours and I'm grateful for your feedback and interest thus far.

I appreciate your feedback. It's intended as a 'snapshot' of Michelin diner's views on their overall experiences of Michelin restaurants. Clearly there are a number of variables in dining out, some mean more to people than others. Also, some questions are linked to previous research carried out, albeit not always in the fine dining sector, so some of the questions may seem rather unconnected. The intention is to get an overview, from sophisticated diners, on their experiences of fine dining and to identify any areas/aspects that are worthy of further investigation. Admittedly the survey may appear a rather crude attempt at getting information, and may not be perfect, but short of standing outside such restaurants with a clipboard, it is an expedient and convenient way to gather primary data from the target audience I am aiming at. I'm sure the responses will be enlightening and further the debate surrounding aspects of the meal experience in fine dining restaurants which still appears to be a rather under-researched area.

Hello, Apologies for my first post being a request for your help, but I need some data regarding your experiences of Michelin star restaurants, specifically the meal experience you encounter/ed for an academic research paper I am writing. The paper is in serious need of some primary data ideally from Michelin-restaurant diners. All responses are confidential. I have compiled a very short survey (8 questions, 1 page, tick box) which I would like to ask Michelin-restaurant diners (only) to complete please. The link below should take you directly to it. http://www.surveymonkey.com/s.aspx?sm=jrbX...ZnLXIOBdw_3d_3d Ideally I need 50+ responses so the more people who can participate the better, however, you are only permitted to complete the survey once. Thank you in anticipation of your assistance with this project.