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Forum » Anyone eaten at a 3 Michelin star restaurant?
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Thread: Anyone eaten at a 3 Michelin star restaurant?

post 1453433453 07-19-2016, 03:50 AM
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Any foodies in Houston know of any good food places? I don't think they do Michellin there, and every single supposed "Michellin worthy" restaurant has left me disappointed. The Pass was so chitty I actually was mad by the end of the meal. Uchi was the only good one but it wasn't really mindblowing in any respect
post 1453433563 07-19-2016, 03:51 AM
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how much does it cost to eat at these types of food places?

also u have to wear a suit to eat there?
post 1453433763 07-19-2016, 04:01 AM
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Lets just all pretend like high Michelin rated places aren't French/10





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post 1453435103 07-19-2016, 04:41 AM
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I've been to Bottura's Osteria Francescana in Modena (Italy) last year.
It is an amazing experience, food perfection. You must of course be educated about food before going there, I like to cook and to eat in good places, it took me years to finally try a 3 stars and it was well worth the wait.
I ate 12 courses with 9 different wines, and for sure you don't leave hungry.
post 1453435233 07-19-2016, 04:44 AM
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Originally Posted By khuzul⏩
I've been to Bottura's Osteria Francescana in Modena (Italy) last year.
It is an amazing experience, food perfection. You must of course be educated about food before going there, I like to cook and to eat in good places, it took me years to finally try a 3 stars and it was well worth the wait.
I ate 12 courses with 9 different wines, and for sure you don't leave hungry.
So they are tiny courses? don't know jack about wine though
post 1453435613 07-19-2016, 05:01 AM
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I use to work in a diner with my old man but currently studying in an academy for top rated chefs around the world and some of the food here is spine tingling orgasmic, I expect many of these chefs are Michelin star standard. It's my goal to be one of the top 10 chefs here.
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post 1453436383 07-19-2016, 05:18 AM
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Went to his place in Copenhagen when I visited, was pretty damn good.

http://formelb.dk/frontpage/

Wine list was very impressive. I had sweat meats
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post 1453471263 07-19-2016, 10:13 AM
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Maybe I just have plebian taste buds, but I'm not into that kind of food at all. It's way too fancy for me. It's like the only reason to eat there is to tell other people how much money you are able to spend on food. The fanciest foods just taste weird to me, not good at all. And the food is all miniature sized, you don't even feel like you've eaten anything by the time you leave
post 1453476593 07-19-2016, 10:50 AM
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How come no outrage over tipping in this thread. You know damn good and well everyone who ate at these places tipped alot.
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post 1453478543 07-19-2016, 11:03 AM
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people who go by this sht are pretentious as fukk and natural followers
you should read this
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post 1453479163 07-19-2016, 11:07 AM
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brb getting my food advices from this guy














































you should read this
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post 1453480393 07-19-2016, 11:14 AM
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Originally Posted By baroni01⏩
What was it like and is it really that amazing?
I've eaten at all of the three Michelin star places in NYC except Masa (most multiple times) and various other ones around the world.

I'm very much into food and love doing high-end tasting meals, but I understand the perspective of those that feel they're a waste of money. If you love good food and are willing to pay for it, it's amazing and absolutely worth it, but if you're just as happy visiting NYC and swinging by Shake Shack for dinner instead, then no, keep the money.

And for what it's worth, the three greatest meals I've ever had were all at three-Michelin star restaurants: Chef's Table at Brooklyn Fare in NYC and Arzak and Akalarre in Spain.
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post 1453480863 07-19-2016, 11:17 AM
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I one day will eat at a restaurant where the receipts are hand-written and dinner is 2+ hours. One phucking day I'll be trapping.
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post 1453481393 07-19-2016, 11:20 AM
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Originally Posted By DrunkPanda18⏩
Maybe I just have plebian taste buds, but I'm not into that kind of food at all. It's way too fancy for me. It's like the only reason to eat there is to tell other people how much money you are able to spend on food. The fanciest foods just taste weird to me, not good at all. And the food is all miniature sized, you don't even feel like you've eaten anything by the time you leave
This is common feedback I hear from people and I would only make the point that there's a big difference between fine dining and good food. Three-Michelin stars happens to represent both, so it's an easy qualifier to use.

I've eaten at fine dining places all over the world and some of them do indeed just suck. Overrated food, overpriced, small portions. Just complete garbage. And unfortunately, for most people in the world, they're more likely to live near a place that fits that description than one that's fine dining and awesome, like Michelin's list.
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post 1453481983 07-19-2016, 11:24 AM
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Originally Posted By LinuxJon⏩
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Yep. They'll usually throw a new set of Super Sports on your ride while they have it at the valet.
post 1453482243 07-19-2016, 11:25 AM
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Originally Posted By User5664⏩
how much does it cost to eat at these types of food places?

also u have to wear a suit to eat there?
Price can vary depending on the place and the menu you choose. Very rarely will one of these places let you order a la carte, but some do offer multiple tasting menu options. They can start as low as $125-$150, but I'd say most land closer to the $200 mark and that's before tax, tip and drinks. Masa I think is around $600, which is why I haven't eaten there.

Edit: A jacket and tie can be required, but generally speaking that's been a dying trend over the last decade. However, you can't go in with cargo shorts and sandals.
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post 1453482813 07-19-2016, 11:29 AM
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Originally Posted By DrunkPanda18⏩
Maybe I just have plebian taste buds, but I'm not into that kind of food at all. It's way too fancy for me. It's like the only reason to eat there is to tell other people how much money you are able to spend on food. The fanciest foods just taste weird to me, not good at all. And the food is all miniature sized, you don't even feel like you've eaten anything by the time you leave
I'm going to assume you work in trades, have a tv that is 42" or smaller, change your own oil, make less than 30k and use Capital One credit cards.
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post 1453483483 07-19-2016, 11:33 AM
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Originally Posted By RevolutionTheory⏩
Worked in a few michelin star restaurants, some rating among the top 5 in the world (won't name drop).

The difference between 2 and 3 stars isn't the food. There are many restaurants who have just 1 michelin star whom are serving better food than some 3 star places. What it comes down to is attention to detail and the guest experience.

Knowing your name as a guest
Saying your name a certain number of times within a certain time frame
Fixing mistakes without being noticed
Is a table scratched that might need replaced, or are the pictures on the walls straight?

The list goes on to a number of things you would never even think of and it takes a very large staff to make it happen.

Most normal kitchens will have anywhere from 5 to 10 cooks total covering all shifts. In a michelin star restaurant, the chef will have 50 cooks total with 25 to 30+ on a shift. In my last kitchen we had 36 people on at a time. One persons job may be peeling carrots all day, another sweeping floors, and a server may have a job of polishing all day while another is in charge of folding linens.

Your money isn't just going to the food. If it was, you'd be paying 1/3 of the price with the exception of a few places who fly in the rarest most expensive ingredients. You're paying for the execution of everything.
Mm when i was at la folie like 12 years ago we rocked 5 cooks and pantry station was toaster oven and frying chips out the back dishpit on a camper stove. 1 michelin star.

In paris at relais louis trese about 7 years ago we had 4 cooks and still lit the stove with a kerosene wand. 2 michelin stars.


Now ive done events with robuchon, ripert, ducasse, keller, nobu etc etc met them all and all i can say is this.

At any given day any restaurant in the top 10,000 can make better food then the best. Its coming down to who got lucky getting what products. And while persistance and connections help alot with that sometimes its pure fuking luck. And whose got the best cooks at the time who are on their fuking game that day.

Michelin is for the restaurant as a whole and alot of truly talented cooks honestly dont fuking care about being in that enviroment anymore myself included. But i guarantee on any given day theres plenty of people with the chops to make food better then the best super high end places. You just might get a waiter with a bad attitude and a noisy dining room along with your experience


Ps. I know you dont want to name drop but i bet 50 bucks you were at 11 madison park
post 1453483663 07-19-2016, 11:35 AM
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post 1453483953 07-19-2016, 11:37 AM
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Only eat a seven-star Firestone restaurants, OP.
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post 1453484033 07-19-2016, 11:37 AM
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Been to a 1 star and 3 star, and a bunch of others that are star-caliber.

Saison in SF was my 3 star. #27 on this year's top 50 restaurants, #9 most expensive tasting menu in the world IIRC

My thread about it:
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post 1453484083 07-19-2016, 11:38 AM
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Originally Posted By RevolutionTheory⏩
Worked in a few michelin star restaurants, some rating among the top 5 in the world (won't name drop).

The difference between 2 and 3 stars isn't the food. There are many restaurants who have just 1 michelin star whom are serving better food than some 3 star places. What it comes down to is attention to detail and the guest experience.

Knowing your name as a guest
Saying your name a certain number of times within a certain time frame
Fixing mistakes without being noticed
Is a table scratched that might need replaced, or are the pictures on the walls straight?

The list goes on to a number of things you would never even think of and it takes a very large staff to make it happen.

Most normal kitchens will have anywhere from 5 to 10 cooks total covering all shifts. In a michelin star restaurant, the chef will have 50 cooks total with 25 to 30+ on a shift. In my last kitchen we had 36 people on at a time.One persons job may be peeling carrots all day, another sweeping floors, and a server may have a job of polishing all day while another is in charge of folding linens.

Your money isn't just going to the food. If it was, you'd be paying 1/3 of the price with the exception of a few places who fly in the rarest most expensive ingredients. You're paying for the execution of everything.
Believed you until this part. This is BS. You could literally hire 16 year olds to peel carrots all day for 3 pounds/hour and they'll master it in a week.

good troll tho.
post 1453484363 07-19-2016, 11:39 AM
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Originally Posted By baroni01⏩
What was it like and is it really that amazing?
Yes, and I was no where "sophisticated" enough to enjoy my food, dead srs.

It was Geranium in Denmark. The food was the weirdest fuking chit I ever ate. Similiar experience at Nomas, (there is a netflix special on Noma that is really awesome)

For one of the courses they gave me some shrubbery looking chit with a sauce, everyone talking about how good it is. Legit tasted like grass with mango sauce. The desert was this hot coffee tasting thick soup with a chit load of white foam on it. Apparently whatever the foam was is incredibly hard to make and is very delicate, couldn't taste chit.

I legit felt so out of my element. It was a set menu so you couldn't custom order.

But I am primarily a meat eater, and every piece of meat they had was so fuking good it was unreal. Legit transcended "eating" and was an "experience" as lame as that sounds. I remember the beef medallions, each one was legit the richest and most savory piece of meat I ate to date, I still think about them from time to time.

At Geranium prices I think were $220ish per person, and Noma I want to say was $300 per person
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post 1453484533 07-19-2016, 11:40 AM
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post 1453484563 07-19-2016, 11:41 AM
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Originally Posted By LinuxJon⏩
The tire guy?
Yes, actually. It's the Michelin Guide that publishes all the restaurants if I recall.
post 1453484763 07-19-2016, 11:42 AM
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Originally Posted By mufflonrape⏩
Believed you until this part. This is BS. You could literally hire 16 year olds to peel carrots all day for 3 pounds/hour and they'll master it in a week.

good troll tho.
Michelin restaurants are 100% about prestige, including the chefs. Many people work at these restaurants as a "resume" building experience, then go co-found their own restaurants and so forth. Getting to work at one of those restaurants in like getting to cook at the white house.
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post 1453484783 07-19-2016, 11:42 AM
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Yeah I ate at Masa twice on special occasions, good sushi but the portions were small as well as the seating there.
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post 1453484793 07-19-2016, 11:42 AM
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Originally Posted By baroni01⏩
What was it like and is it really that amazing?
I have eaten in many fine restaurants, especially in NYC.

I am an excellent cook and so most places make things I can make and so they aren't worth it to me. However, things you can't make properly at home are types of steak and it can be tough to get something like a giant foie gras. The reason for the steak is that restaurants have types of oven you can't get at home so you have this char to tenderness ratio due to the heat, that's awesome. I've had some amazing foie gras too and that's just because restaurants can get that stuff easily.

Anyway, if you can't cook, you should go to a great restaurant. That is if you have good taste buds. If you can't tell the differences between tastes then it's hard to enjoy the work that went into it. Also, I would go to a French place if possible. Their cooking is about making sauces and stuff that have many concentrated flavors so you're getting a taste experience.

Other "good" restaurants are faking the game making simple food they're telling you is great, and it's not. French cooking can take hours and hours and that's because they're putting in the effort. You don't have to wait hours and hours, but the prep takes that time.

It's fun.
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post 1453485223 07-19-2016, 11:45 AM
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Originally Posted By Pad264⏩
I've eaten at all of the three Michelin star places in NYC except Masa (most multiple times) and various other ones around the world.

I'm very much into food and love doing high-end tasting meals, but I understand the perspective of those that feel they're a waste of money. If you love good food and are willing to pay for it, it's amazing and absolutely worth it, but if you're just as happy visiting NYC and swinging by Shake Shack for dinner instead, then no, keep the money.

And for what it's worth, the three greatest meals I've ever had were all at three-Michelin star restaurants: Chef's Table at Brooklyn Fare in NYC and Arzak and Akalarre in Spain.
Fuark brah I'm trying to go to Chicago and NYC to eat at their 3 stars. Want to be my dining partner at Alinea? Solo dining there is near impossible

I worked as a fine dining cook and am a huge foodie. My head chef worked at Alinea briefly... said it was ****ing cut throat because everyone there is there to advance upward.
A former Michelin inspector is a regular at my former fine dining restaurant, absolutely loves the place. Definitely Michelin star worthy if we were in a major city with a Michelin guide
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post 1453485483 07-19-2016, 11:47 AM
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Originally Posted By mufflonrape⏩
Believed you until this part. This is BS. You could literally hire 16 year olds to peel carrots all day for 3 pounds/hour and they'll master it in a week.

good troll tho.
Bro you really have no idea do you.



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