Originally Posted by gougoul

Sorry, was a bit late on that one.
I know some 3* starred chefs personnaly, so I assume I am somehow used to "very high end gourmet whatever places". As for the molecular cuisine, I have yet to find a place (beside Marc Veyrat, but it's sadly closed now and not really molecular) where it's used for something else than to hide an absolute lack of talent and taste.
It's usually a wow/Aha effect when you see the plate coming, but that's about it. Ingredients tend to be on the very cheap side, beside freezing and using potentialy unhealthy ingredients there is no technique to speak of. And then there's the taste. I really have to wonder who tries that stuff and says ok, let's do it (then again, I often ask myself the same question with movies).
The clientele is usualy also on the very cheap side, lots of upper-backpackers who just want to go to the "best restaurant in the world", so they're done with food. Fact is, it's like wine, art, cars or whatever else, you need to undertsand the whole culture to be able to appreciate something.
Service is not up to a 3* place, at all. Then again, it's very cheap, for all what that means...
As for what places I do like, i'd say Marc Veyrat was really good (even if somehow expensive), Robuchon @Galera & @Mansion, Michel Bras, Philippe Rochat in Crissier (outstanding), Lameloise etc etc.