Originally Posted by
vuittonsofstyle
Some of the worst experiences I have had were in Michelin star hotel restaurants. Michelin chefs have very carefully designed set dishes, so if you canot eat, say lactose or gluten, in many cases you cannot eat in their restaurant.
While I certainly agree that, in general, hotel restaurants ought be able to accommodate the dietary restrictions of guests, I'm not so sure I agree that the Michelin starred (and similarly regarded) ones should change their approach.
I freely admit, though, that I assume if a hotel has one of these types of establishments, it has other dining options as well.
Originally Posted by
vuittonsofstyle
Chefs, on the whole, need educating about food preferences and intolerences. It is shocking how many are completely ignorant and/or indifferent, yet in a world where a vast proportion of people now suffer from allergies, surely this should be a priority?
I'd say the priority ought to be discovering and rectifying the "Why" -- as in, why the explosion of allergies in individuals since the Industrial Revolution?
I think it is nice when a chef goes out of his way to accommodate a patron, but is it a must? Diners do have the option to eat elsewhere, no?
But, back to the point of this forum - yes, hotels should be able to cater to their guests, and in better forms than a plate of vegetables or boring pasta dish.