Gavin Convery

Chef Blais was chef at Belgos (not sure which branch) and also at the Admiralty for a very short time. I have it on very good authority from a relative who worked with him that he was sh*t then as well!

Slighty up the price point from Donnhoff is Oberhauser Leistenberg Kabinett. A little bit more elegant, sweeter, less minerally but perfectly balanced - a favourite of mine.

Just add my 2ps worth. I had dinner here last Saturday and loved it - one of the best meals I've had in London in a while at this level. Highlights were the Foie Gras as described by Matthew above. Interesting sea urchin pannacotta which tasted totally of the sea, iodiney, fresh. Delicious beef with oyster carpaccio - a traditional pairing but one which I had never experienced. Citrus pre-dessert was delicious too. Service was good especially the sommelier. Interesting wines with the usual 3 times markup. There are some balance flaws - the sweetness aspect has been higlighted - but generally an excellent experience.

Some recommendations: Rustenberg's second wine label Brampton is good value. Vergelegen - pretty much anything - the Mill Race red is v. good value Cederberg - good shiraz Goedverwacht - very good value shiraz. Through historical connections no doubt we are fortunate to get good selections of SA wines in the UK and I think they are highly underrated and generally very good value. For UK readers I recommend Stone Vine and Sun as the best merchant: http://www.stonevine.co.uk

Well they're going to have to get the Metro...I booked l'Ourcine following recommendations here!

Any views on L'O a la Bouche which is recommended in Time Out?

I am buying dinner for my sister-in-law for her 40th. They are staying in the 14th near Gaiete metro station. Any suggestions? L'O a la Bouche??

I did the Paris for lunch thing for a friend's 50th and would definitely recommend it. You have just enough time to have a 4 hour lunch and a quick walk around the environs before pouring yourself back onto the Eurostar. Of course the choice of restaurants will beat anything London has to offer....

He's gorgeous....

An obscure but excellent loire-style sweet chenin blanc I had on a recent trip to south-west France: vin de lune from Clos Triguedina (better known as a Cahors producer). Beautiful with Foie Gras and apple tart, it costs about 20 Eur for a 50cl bottle and is available in the UK, not sure about the US

I'd be interested in any answers to this question. I don't know what is available in the States but in the UK we can get Liebherr units which vary in size and cost - I'm looking at a 180 bottle unit for about £700. Are there any better value untis?

Anyone have any preferences for particular UK Merchants mail order and shop based? I love Howard Ripley's selection especially the German selection which I can afford. His Burgundy list is legendary too. Generally his prices (at least for the Germans) are excellent. I also used Grand Cru Wines who are half based in France for a case of Kreydenweiss - their prices are more French than English too.

Echo the comments on the Three Gables - unfortunately I took 2 cases for the price of 1 thinking it was a bargain too far, but the wines lack any real character so I'm slogging my way through them slowly. Other than that the service is good and efficient but you can't beat a proper merchant in the end.

The Capital is OK but not really at the equivalent French 2* level.

Have to agree with Matthew...there were some stunningly plated courses, but the innovation on the presentation didn't translate to the taste experience which was confused and dominated by sweet flavours in a lot of the dishes. Funnily enough though, I quite liked the lemon dessert which became quite subtle as you tasted different variations on the lemon theme.

Howard, Sorry but I agree with you and the service last time I went was appalling...I've pretty much given up on 2* in London now. Recent trip to the 2* Centenaire in Les Eyzies-de-Tayac confirms the poor standard we have in London at this level (although I'm willing to make an exception for PaT until I return) Gav.

But I do love St John B+W...... Maybe Fergus is better when he delegates....

Personally, I don't think I want to eat in mediocre restaurants. I'm more than happy with restaurants that are cheap and provide simple food, well done. But I consider those good restaurants within their category and not mediocre. Unfortunately there are too few good restaurants within this simple category - this is really where the UK falls down - there isn't a grass roots restaurant culture as there is in France. That's why I keep banging on about St Johns B+W.....(but not St. Johns ;-))

Referring to my 'Tired of London' thread (sorry can't do link) I agree that there are too many mediocre restaurants in London even at the top level (recent trip to Tom Aikens was too blah to write up) and all of the decent ones outside of London are concentrated in one or two places or spread thinly elsewhere. Thank god I'm off to France on Friday!!

Interesting the disappointment at St John. Personally I've never had a bad meal at St. John B+W but the only time I went to St. John I didn't think much of it. Anyone willing to argue that the mothership is better than the offspring?

My main objection to Opson is his racism and stereotyping. You obviously don't know much about the British if you think it is a very british belief that we are capable of being the best at something - the opposite is closer to the truth. Have you seen our football team? We British also couldn't care less about leading the world in this arena - the vast majority of British people have very little interest in this type of food. They would rather eat 'British' food and anything too poncy or frenchified is anathema to them. As someone who loves this kind of food I am totally realistic about the status of our Chefs this is based on years of experience eating food in France, Italy etc and as was mentioned elsewhere I really couldn't care less about an individual Chef's status just whether the food tastes good or not.

Conor, I take it you have some connection with the restaurant? If you don't mind could you reveal what that is? I like the concept of grazing menus generally and so am impelled to go especially with accompanying wines which gives you some idea of the overall cost without the shock of some wine lists.

Have you been ladyh? Can't believe there are no egullet members who have been to this place - it certainly pushes all the molecular gastronomy/dinner in a test tube buttons that would interest us.

If we all chipped in a fiver then perhaps it wouldn't be such a problem.....

Gary, You owe it to us all to get yourself over there sharpish....look forward to your report