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3 star Michelin restaurant

[Deleted User]

I have eaten in a Michelin star restaurant but not a 3 star one, had a look at one when on holiday but though of better ways of spending 400/500 euro and that's for lunch. Has anyone here eaten in a 3 star Michelin restaurant and what did you think of the experience.

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Gonad

enda1 wrote: »

I've gone to 2 3* Michelin restaurants

1 was Massimo Buttora's Osteria Francescana in Modena, Italy a few weeks before they won the best restaurant in the word title.

The other was Paul Bocuse's restaurant on the outskirts of Lyon.
I've also been to one 2* and a host of 1*s

Massimo's was sublime. Seriously cutting edge food. I didn't particularly like the restaurant in terms of style. Too muted without any fun, but the food and drinks were unarguably fantastic. We had the biggest tasting menu with drinks pairing, something lie 13 courses.

The restaurant in Lyon was much more fun. Food was much simpler and more homely though unquestionably sensationally prepared. Clearly not as "good" a restaurant in the critic-sense, but we enjoyed it more overall. We didn't feel the need to talk in almost hushed tones.

You could have at least told us how much it cost ?

Theboinkmaster

goat2 wrote: »

I would not and could not afford to pay that for dinner, steak is steak, all chefs are well trained to cook brilliant meals

Nonsense, GTFO you peasant.

zuutroy

Not done three stars yet but wan't it to be Alinea when I do.

Myself and the Mrs flew to London, stayed over, and ate in Dinner by Heston for cheaper than our bill was in Guilbaud's. It was also way better. Service was all over the shop in Guilbaud's.

enda1

Gonad wrote: »

You could have at least told us how much it cost ?

How much what cost? They don't have mystery prices, have a google and you'll ind out

andekwarhola

Not really a big foody myself so paying that much for a dinner is not my thing (although I'll do it with my wife sometimes as she is) but most people have things they like enough to not care about 'value' so why not food if that's what they're into.

blue note

Anyone who compares eating in a Michelin star restaurant to just going out for dinner is missing the point of them. They're a whole experience (the Michelin part isn't required for it, but it's a good indication).

A meal at a Michelin star restaurant might cost more than a dinner in a normal one followed by a theatre trip / concert, but the evening's dining is the experience.

andekwarhola

zuutroy wrote: »

Not done three stars yet but wan't it to be Alinea when I do.

Just read a bit of the site.

Immediately noticed that they have a 'multi-sensory 16-to-18 course menu.'

maxwell smart

Conall Cernach wrote: »

That sounds great, I fancy a bit of that. Is there a dress code or will anything reasonably tidy do?

Neat and tidy is grand in there. I wouldn't wear a football top now

Larbre34

I love good quality and special or unusual food, but the best meals I have had werent in the couple of Michelin Star places I have visited. I'd much rather an informal and relaxed place where you can chat to the staff and maybe have a drink after hours with them and talk about food and drink

Personally Id check out the Bib Gourmand or similar lists for top class food in gastropubs and the like. For example, I recently ate in The Batch Loaf in Monaghan Town, fairly new by all accounts and no endorsements I could see except the local recommendations, but the meal was one of the nicest Ive had in a few years, all for €130 for 2 including wine and cocktails.

maxwell smart

For excellent value Sussey Street on Fitzwilliam Place has an excellent Friday night supper deal.

€79 for two which includes a 3 course meal each and a bottle of wine (between you). Food is excellent

murpho999

goat2 wrote: »

where did anyone pay 500 euro for lunch, I would not and could not afford to pay that for dinner, steak is steak, all chefs are well trained to cook brilliant meals

Do you think steak is the ultimate in food?

Eaten a few times in a Michelin star and never had steak.

Do you really think a Sirloin Steak in a pub would the same meal as fillet steak in a Michelin star establishment.

Do you really think a carvery chef has the same skill, training and experience as a Michelin level chef?

It's a bit like drivers. I can drive a car but would have no idea how to drive a motorbike, truck or bus. Different skills required completely.

smurfjed

I was given about 10kgs of excellent truffles a few years ago, we added them to a lot of various meals and gave them away to friends, I really couldn't say why people find them so amazing. And i seriously cant understand how a burger with truffles and gold can be worth 1100 Euros.

zuutroy

andekwarhola wrote: »

Just read a bit of the site.

Immediately noticed that they have a 'multi-sensory 16-to-18 course menu.'

Check out the dessert:

Badly Drunk Boy

I was just looking at the menu in Restaurant Patrick Guilbaud in Dublin, which has 2 Michelin stars, and I'd find it hard of order anything I might like, although I am a bit of a philistine when it comes to food. I won't even eat cheese or pasta or eggs or peas or mushrooms or lettuce or cucumber. :pac:

Badly Drunk Boy

zuutroy wrote: »

Check out the dessert:

Eh, I think they dropped it...

dilallio

mariaalice wrote: »

Has anyone here eaten in a 3 star Michelin restaurant and what did you think of the experience.

I've eaten a few curry cheese chips from a 1987 chip van with 3 Michelin tyres and 1 Bridgestone. Does that count?

[Deleted User]

dilallio wrote: »

I've eaten a few curry cheese chips from a 1987 chip van with 3 Michelin tyres and 1 Bridgestone. Does that count?

only if you have a tyre fetish.

[Deleted User]

Some of the menus are weird. Like they all seem to include foie gras. Why would anyone ever want to eat that =/

fineso.mom

Badly Drunk Boy wrote: »

Eh, I think they dropped it...

Yeah or they couldn't afford a plate.

server down

murpho999 wrote: »

That's an oxymoron.

Anybody who considers a carvery to be the height of good food is never going to enjoy fine dining in a Michelin starred restaurant.

I enjoy both.

zuutroy

bluewolf wrote: »

Some of the menus are weird. Like they all seem to include foie gras. Why would anyone ever want to eat that =/

The notion of Michelin stars comes from the Michelin guide which was basically a guidebook for people taking road trips in France. For that reason, French style cooking has always had a better success rate at getting stars around the world. Foie gras is a classic French delicacy and it will feature in a big way for anyone who trains under a French chef. It's obviously fairly grim the way it's produced, but it's bloody delicious!

server down

500 is a lot for a meal. On the other hand it’s less than the increase in rent in the last few years in parts of Dublin. My mortgage is about 500 less than rent would be I estimate. That’s a Michelin 3 starred meal a month I could have.

HeidiHeidi

I'm fascinated by that dessert!

How do they produce it? Do they construct it on the table in front of you after they've cleared away your main course plates? Or ask you to leave the room like at a wedding so the band (dessert) can be set up? Or bring a giant table-sized board with it pre-prepared from the kitchen?

Looks delicious though!

GhostyMcGhost

Theboinkmaster wrote: »

Stupid post, utter ignorance.

Eat a 5 course tasting menu in Chapter One and you'd be absolutely stuffed, the food is extremely rich so portions are small.

I did eat in chapter one before. The portions are small. Certainly not stuffed afterwards

server down

murpho999 wrote: »

Do you think steak is the ultimate in food?

Eaten a few times in a Michelin star and never had steak.

Do you really think a Sirloin Steak in a pub would the same meal as fillet steak in a Michelin star establishment.

Do you really think a carvery chef has the same skill, training and experience as a Michelin level chef?

It's a bit like drivers. I can drive a car but would have no idea how to drive a motorbike, truck or bus. Different skills required completely.

Yes but you don’t eat Michelin starred food everyday do you? So somewhere between a carvery and a Michelin starred restaurant is where we would find you. As to why carveries are worse than any other average restaurant, that’s never explained.

server down

Badly Drunk Boy wrote: »

I was just looking at the menu in Restaurant Patrick Guilbaud in Dublin, which has 2 Michelin stars, and I'd find it hard of order anything I might like, although I am a bit of a philistine when it comes to food. I won't even eat cheese or pasta or eggs or peas or mushrooms or lettuce or cucumber. :pac:

I had the taster menu there. It was pretty good. Service is amazing too.

backspin.

smurfjed wrote: »

I was given about 10kgs of excellent truffles a few years ago, we added them to a lot of various meals and gave them away to friends, I really couldn't say why people find them so amazing. And i seriously cant understand how a burger with truffles and gold can be worth 1100 Euros.

Where are these fools getting parted from 5000 for a burger?

Hammer89

zuutroy wrote: »

Check out the dessert:

Looks like a f*cking board game. State of it.

server down

Hammer89 wrote: »

Looks like a f*cking board game. State of it.

Sorry? Yez broke dis dessert!

Spanish Eyes

Each to their own I reckon.

Was in P Guilbaulds for a celebration lunch. It was grand, but I felt a bit out of place. I don't know how to explain it. Food was good, ambience good, service excellent, but it was a little bit, I don't know, toffee nosed. There were a lot of corporate types there all sucking up to the boss, doing deals. You know what I mean.

Anyway, not knocking the stars or anything. But I prefer cheap and cheerful and a noisy fun atmposphere. I know that is not verboten in these places, but it can be awkward.

Is it just me? Probably is.