Caesar Salad - C. Cardini Carpaccio - Harry's Bar - as is Italian food it does not have a chef attaching - though of course one exists. Plus I think branding is almost exactly the point of 'signature' dishes. Which appears to be what Ducasse has done.
I think SteveP. wanted to accumulate evidence then deduce something. Not a research strategy that has a great record. I tried some examples to show that no meaningful conclusion should be available. All I'm deducing is how reputation is spread.
Had a single gentleman's supper. Brace of (damnably french, but not bad) partridge roast with an udder of butter. A few buttons for garnish. And a slice of Brie to conclude. Washed down with decent (v. minty) chilean cab.
I am also amused by the other (and historically more prevalent) use of snob. i.e. as upwardly interested. I am sure there are no cheffuckers/Gault et Millau bores who participate in this site but it offers an ironic inversion of the preceding.
You don't think markstevens is just pointing out that much of this thread falls below the standard consensus of what constitutes an interesting discourse?