Quote:
Originally Posted by LizAEBN
See, thing is though, I would've gone to the Carlton in 1928, 'cos it was Escoffier's menu, design, and receipts. Kinda the same thing. Keller may not be in the deeps of the kitchen anymore, but it's still his baby. Though I'd just as soon go to Bouchon, for that matter - less high-falutin', same executive chef.
I'd be the same about the opportunity to go to El Bulli, though, truth be told.
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http://www.michelinrestaurantsguide....star-guide.asp
If anything from food to service to cleanliness slips, then these restaurants will lose a star. It matters not who is frying the eggs. But the experience is amazing and guaranteed. Many restaurants that I consider fabulous would ever only rate maybe one star. A two star experience is nearly perfect because the chef is trying for his third and can be great value. But when they get that third star, it becomes another world. It is a four to five hour night out and will seriously impact your platinum card. But worth every penny. Nothing to do with snobbery, but restaurants that work this hard to get this recognition have gotten there for a reason. People will pay the cost for a reason and even at these huge prices, most of them don't turn much of a profit. The real money is in their bistros and other projects with the traffic developed from their flagship restaurants. So I would say it would be well worth it because a three star restaurant cannot rest on its laurels.