Resturants

Watched a program last night where the chef Mark Moriarty interview some other chefs about food, the one last night hopes to have a two-star Michelin restaurant eventually. It seemed like a load of nonsense, to be honest, the whole Michelin stars and chefs seem to have disappeared up themselves and forgotten they are cooking for people who are coming in to have a night out? I heard another well know chef saying they don't like bread being served so he is not bothered about the Michelin star thing as it would not go down with his clientele base.

I have eaten in a 1 star Michelin restaurant but at the time that just meant a really nice restaurant and not about the chef foregoing for blackberries on the way into work.

Allinall

There's a whole cohort of pretentious twats who buy into the Michelin star rubbish.

Paying twice the price for the same meal just to be called sir or madam, and ordering off a menu that uses 10 words to describe a meal where three would do.

There's always a market to separate people with no class from their money.

I had the pleasure of eating in both Chapter One (aiming for 3 stars) and Lignum (going to get its first) recently, and both served bread. Excellent bread, so the idea it isn’t served is nonsense.

Small portions - sure, but 10 courses of it and lots of little extras. If you were to load it all onto a single plate then it would be a huge portion of food. The idea you leave hungry is a nonsense.

Service - professional, but really friendly. Not stuffy at all.

10 word descriptions - yes, as the courses are made up of many things.

The idea of Michelin starred dining isn’t for everyone, but some amount of nonsense spoken about it from people who were never going to visit one anyway.

Wishbone Ash

Most restaurants don't want any Michelin stars (or similar) as it just attracts overly fussy customers with high expectations.

https://www.boards.ie/discussion/comment/118085912#Comment_118085912

Your not explaining exactly what you got out of it though, it's also a sort of reverse snobbery which seems to be some of the attraction for the diners.

It does not make someone a pleb because they are not interested in the back story, the foregoing the design, in a fact its the opposite there will always be a market for a well-run elegant discreet restaurant with very good food excellent services and not trendy.

Portion is typically small, food cold, and been handled to much by a chef with no hair protection

https://www.boards.ie/discussion/comment/118085982#Comment_118085982

That is not true it is high-end gastronomy and the chefs are very skilled. I looked up the Michelin mentioned restaurants in Dublin and they have photos of most I'd say less than 10% had table linen for example, for me good napery, glasses, cutlery, table wear, Waterford crystal ect( too old fashioned ), as well as excellent food wine and services, is the experience.

I bet there will be a return to that sort of restaurant when the foraging has its day.

Potential-Monke

Don't get it myself. Food seems pretentious. Just give me a large plate of good, homemade food, and I'm happy. As long as they don't try and charge a weeks rent for it. Yeah, maybe it's the experience, but it's not for me. Same with every place changing their fantastic Irish beef for fecking Angus... ugh!