Consolidated "Best Restaurants in the World" thread
Oct 8, 2013, 2:29 am
#151
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I'm a fan of Robuchon at Saint Germain. However, at times I believe that Robuchon in Hong Kong is a tad better when it comes to service.
Robuchon fans in Hong Kong certainly have a choice of outlets with Le Jardin, L'Atelier and 2 Salon de Thés (at Landmark and now at IFC).
It's also the only wine list at which I've ever personally been shocked at the markup on the wines, which for those who know me is really saying something.
Oct 8, 2013, 2:30 am
#152
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))Monaco was a nice change - it was much more traditional than the usual Ateliers and done very well.
Oct 8, 2013, 5:31 am
#154
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at the end of the day, we always come back to the same point : you get what you paid for
Seating on a stool, especially close to another person (seems I'm eating in an economic seat on a plane)
Even if the food would be the best in the world (which is not the case), this setting does NOT deserve 3 stars (zero star IMHO)
Maybe I'm stupid and I don't understand the "concept" (what is the concept by the way)
Seating on a stool, especially close to another person (seems I'm eating in an economic seat on a plane)
Even if the food would be the best in the world (which is not the case), this setting does NOT deserve 3 stars (zero star IMHO)
Maybe I'm stupid and I don't understand the "concept" (what is the concept by the way)
I do agree that sitting on a stool bar doesn't merit a star, though the 7th added a small room with proper tables. I like going there when dining alone, I get to sit at the bar and watch the chefs and talk to the servers.
Too bad they still haven't opened one in NY.
And I don't feel that the one in London matches the one in the 7th.
Oct 8, 2013, 6:43 am
#155
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I prefer the one in the 7th to the 8th.. Even when I went to the 8th and asked for my favorite seasonal salad, they didn't have it, they called the 7th and got it, it wasn't the same.
I do agree that sitting on a stool bar doesn't merit a star, though the 7th added a small room with proper tables. I like going there when dining alone, I get to sit at the bar and watch the chefs and talk to the servers.
Too bad they still haven't opened one in NY.
And I don't feel that the one in London matches the one in the 7th.
Yes. There was one in NY but it closed a while ago. I thought It was quite outstanding. Food wise comparable to anyplace in NY.
Originally Posted by Yahillwe
at the end of the day, we always come back to the same point : you get what you paid for
Seating on a stool, especially close to another person (seems I'm eating in an economic seat on a plane)
Even if the food would be the best in the world (which is not the case), this setting does NOT deserve 3 stars (zero star IMHO)
Maybe I'm stupid and I don't understand the "concept" (what is the concept by the way)
Seating on a stool, especially close to another person (seems I'm eating in an economic seat on a plane)
Even if the food would be the best in the world (which is not the case), this setting does NOT deserve 3 stars (zero star IMHO)
Maybe I'm stupid and I don't understand the "concept" (what is the concept by the way)
I do agree that sitting on a stool bar doesn't merit a star, though the 7th added a small room with proper tables. I like going there when dining alone, I get to sit at the bar and watch the chefs and talk to the servers.
Too bad they still haven't opened one in NY.
And I don't feel that the one in London matches the one in the 7th.
Oct 8, 2013, 7:34 am
#156
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Yes. There was one in NY but it closed a while ago. I thought It was quite outstanding. Food wise comparable to anyplace in NY.
Yes. There was one in NY but it closed a while ago. I thought It was quite outstanding. Food wise comparable to anyplace in NY.
Oct 8, 2013, 8:26 pm
#158
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Same price, same food, same quality but very limited table and a very large counter
Monaco : anyone tried the Japonese robuchon restaurant (same hotel metropole and 1 michelin star, but the hotel said that you don't have free parking eating there
) Also anyone tried Ducasse at the Meurice ? Not sure if they have been Michelin rated, so it's probably the most expensive zero michelin star
Oct 9, 2013, 8:18 am
#159
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Are you sure? Just had lunch there and asked the lady who bring you the bill, the blond polish lady who owned the resto (7th) and she said Joel of course.
Oct 9, 2013, 10:47 am
#160
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people prefer having fancy interiors built into cost of dining? because they are.
if you dont know if he has shares, how do you know he is not majority owner of any?
that he has licensed his name does not address ownership and management of all.
if you dont know if he has shares, how do you know he is not majority owner of any?
that he has licensed his name does not address ownership and management of all.
Oct 9, 2013, 7:39 pm
#161
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When he closed his restaurant in Paris, a staff of a current restaurant told me that he's happier now since he doesn't need to work every day and this is now different for him.
I easily understand that it doesn't look good that a restaurant called "Smith" is not owned by Smith, especially when the "Smith" is Robuchon
In Vegas there are numerous well known chefs, does most of them own their restaurants and just renting the space ?
Oct 10, 2013, 2:10 am
#162
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You make me doubt, I have made a quick search on the web and I do confirm he's not the owner . It even seems that Montalembert and Champs Elysee have different ownership. (but again not Jojo )
You're correct, after my quick search I confirmed that he doesn't own them.
You're correct, after my quick search I confirmed that he doesn't own them.
Oct 10, 2013, 2:30 am
#163
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Are they definitely not just different vehicles, each with partial Robuchon ownership? The different Ateliers definitely share updates to the menu and, I've also seen a lot of movement of staff between the restaurants.
Oct 10, 2013, 4:20 am
#164
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And I prefer they keep that, one not unimportant reason being stated above. I would feel rather uneasy dining alone in a traditional haute cuisine restaurant when travelling.
Oct 10, 2013, 7:09 am
#165
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This is actually a very Japanese concept for gourmet level restaurants, although I'm not sure where the great man got his idea for the Atelier concept.
And I prefer they keep that, one not unimportant reason being stated above. I would feel rather uneasy dining alone in a traditional haute cuisine restaurant when travelling.
And I prefer they keep that, one not unimportant reason being stated above. I would feel rather uneasy dining alone in a traditional haute cuisine restaurant when travelling.
Case in point, I went there yesterday dressed in my semi gym clothes..No sports shoes, but my top was definitely left on after sports. I just felt like eating the tomato salad and I know the season is about to finish very soon.