|
| Genuinely
interestin
|
|
 |
|
 |
Genuinely interesting arictle - thanks. As someone who used le Guide Rouge as a primary navigational aid whilst sailing around the coast of France and other European countries for over 20 years, I think you might have missed a trick with the book. It's not just about the stars.Certainly the stars should guide you to places with consistently excellent cooking in a refined atmosphere and excellent service (and to be fair to them, usually do). However, they only make up a tiny percentage of the guide. Everything else in the guide is usually well worth a visit, and red forks and spoons and coins will give you an idea how much meals cost and how pleasant the setting is. Of course you already know this and are using the guide to have a quite justified go at restaurants styling themselves to get a rosette - and with very good reason. I often rant about the scourge of the wine world, Robert Parker, whose palate which has become so powerful as to shape the way wine is made around the world. It's incredibly irritating for those of us who find him unimaginative, and preferring bland single grape varieties that appeals to uneducated (sorry) American tastes over the interesting blends that can take years and decades to mature that the French have spent the last millennia perfecting.My point (and I apologise for going off on my own pet rant) is that the Michelin guide never pretends to go to every restaurant, and is pretty choosy about what it lets in but there certainly is room in it for marvels like Mien Tay and Zucco (my favourites of all your tips thus far).CheersAlex
|
 |
|
 |
|
|
|
|
|
|
(VISITOR) AUTHOR'S NAME
Ram
MESSAGE TIMESTAMP
17 december 2014, 04:56:46
AUTHOR'S IP LOGGED
70.226.199.146
|
|
|
|
