I have a very limited interest in restaurants that serve courses rather than mains and sides. I have the same reaction to wine tastings too.
My palate can appreciate a half dozen things and enjoy the flavors. Adding anything more, no matter how creative it is, is simply overwhelming. I don't want a meal that is constantly surprising and past a certain point I can't even taste new things.
My typical reaction to a Michelin meal, which of course you can't say, is 'take all this shit away and just bring me a full size portion of that one dish I really liked.'
"more than the sum of its parts" is, I think, the whole thing you ought to get out of a restaurant like these - a creative, unusual combination that actually tastes good in a way you wouldn't have imagined. unfortunately some of them seem to stop at the "creative, unusual combination" part. it is, unsurprisingly, a lot harder to succeed at this kind of cooking than it is to do a classic combination well, and it seems like the odds are so poor that I won't go to this style of restaurant anymore unless someone else is paying.
The first place looks bad even just by judging the pictures. Thank you for sharing your experiences. I think the guide works well when I was in France but heard mixed things in other countries.
I have a very limited interest in restaurants that serve courses rather than mains and sides. I have the same reaction to wine tastings too.
My palate can appreciate a half dozen things and enjoy the flavors. Adding anything more, no matter how creative it is, is simply overwhelming. I don't want a meal that is constantly surprising and past a certain point I can't even taste new things.
My typical reaction to a Michelin meal, which of course you can't say, is 'take all this shit away and just bring me a full size portion of that one dish I really liked.'
"more than the sum of its parts" is, I think, the whole thing you ought to get out of a restaurant like these - a creative, unusual combination that actually tastes good in a way you wouldn't have imagined. unfortunately some of them seem to stop at the "creative, unusual combination" part. it is, unsurprisingly, a lot harder to succeed at this kind of cooking than it is to do a classic combination well, and it seems like the odds are so poor that I won't go to this style of restaurant anymore unless someone else is paying.
The first place looks bad even just by judging the pictures. Thank you for sharing your experiences. I think the guide works well when I was in France but heard mixed things in other countries.
One thing I really can’t stand is the haute cuisine obsession with carpaccio/raw meat as some sort of flex.
Like, it’s fun every once in a while, but why put it on EVERY menu if it has little to do with the theme and format of the restaurant?
Totally agree. Cheap and cheerful local joints are so much better than pretentious Michelin places.
Check out Kiin Imm in Merrifield sometime! It's exactly the kind of place you'd like