Hotel Restaurants; Relevance of Wine

[cabrales]

fresh_a: Do you find that starred restaurants at other hotels are easier to secure reservations at, given your ability to tap the applicable concierge desk at the target hotel? Do you find that your guests prefer standalone restaurants to restaurants at other hotels, or the converse, and why?

Have you received any leads on how best to obtain reservations (if that is possible) at Robuchon's place? Would one have to stay at the hotel housing the restaurant?

How significant a determinant of restaurant choice is geographic proximity for most guests?

Separately, how frequently would a guest make a restaurant choice based on the restaurant's cellar? Which two- or three-starred restaurants have the best cellar, taking into account the general level of wine mark-up as well as breadth/depth of selection (except for Carre des Feuillants)?

[fresh_a]

Concerning starred restaurants in other hotels, I almost never call another concierge to make the reservation, I always contact the restaurant directly. Most guests prefer standalone restaurants, but , again, this depends on the guest's likes and dislikes...

Robuchon's "Atelier" will not be accepting advance reservations as far as I've heard so far... first come, first serve...

Geography depends.. if the client wants "something casual" like a brasserie or bistro, we have many in our approximate geographical area, and they prefer to walk... For higher quality gourmet establishments, they are capable of going as far as Reims, the Loire Valley, or even London or Barcelona!

Concerning cellars, most **/*** have vastly adequate cellars, although Taillevent and the Tour d'Argent are extraordinary...

Edited January 14, 2003 by fresh_a (log)