Michelin Starred Restaurants
Discussion
we love this place http://www.thepepperedpig.co.uk/ very reasonable but really nice quality easily up there with the only starred places ive eaten food wise service a bit lacking at times.
TheAngryDog said:
Reservation made at the Royal Oak - thanks everyone!
Eaten there a few times over the last 2-3 years. The last time was a couple of weeks back for my birthday. Nice place, very relaxed and informal. Not sure it's 'proper' Michelin standard but it is a pub and I actually like it better than some of the more stuffy places. Prices are decent too.
zygalski said:
Desiato said:
No longer Michelin starred
Interesting. Thanks for that.Admittedly I haven't eaten there in over a year. It's a shame as I thoroughly enjoyed that restaurant.
Chez Bruce (Wandsworth) and the Hinds Head (Bray) are both excellent choices. The former especially.
ETA: Le Manoir and the Waterside Inn are also excellent, but are not cheap. And both have predictably pricey wine lists.
Edited by anonymous-user on Thursday 3rd September 23:27
tuffer said:
Went tonight, BRILLIANT.
ooh, glad you enjoyed. I've not been for a few years, 4-5 maybe.They've realty spent a great deal of cash smartening up the villages along the route des grands vin. Meursault, etc etc.
Very fond of the area. Will likely be back there in May next year.
Greg66 said:
zygalski said:
Desiato said:
No longer Michelin starred
Interesting. Thanks for that.Admittedly I haven't eaten there in over a year. It's a shame as I thoroughly enjoyed that restaurant.
Chez Bruce (Wandsworth) and the Hinds Head (Bray) are both excellent choices. The former especially.
ETA: Le Manoir and the Waterside Inn are also excellent, but are not cheap. And both have predictably pricey wine lists.
Edited by Greg66 on Thursday 3rd September 23:27
The Waterside Inn I thought is somewhere everyone interested in the history of food in Britain should visit. It looks amazing, the setting is beautiful, decour & trinkets stuck in a curious 1970's timewarp and I wasn't blown away by the food. Also, on our visit one of the waiters kept b
king a younger member of staff in earshot of the dining room which I thought very odd. It was all terribly pretentious & stuffy in that way that only the French do so well. There was a fleet of about 12 or 14 of staff. All incredibly serious. Someone new scooted into view every few minutes. The dining room was full (I suppose the main room seats around 40) and most of the staff had absolutely bugger all to do most of the time, desperately trying to not look bored. I found it quite amusing. Less amusing was the fact that clearly a large chunk of the bill goes towards paying various staff to wipe tables clean 6 times between sittings, and for a junior waiter to 'witness' the opening of a bottle of wine by a marginally more senior waiter, or two people to bring a small trolley for yet another waiter to appear to then start slicing a few pieces of duck. I found myself wondering how many grades of waiting staff they have?The best thing was that the chef came out towards the end of service for about an hour to chat with each table for 5 minutes or so.
Edited by zygalski on Friday 4th September 09:46
zygalski said:
Chez Bruce I liked. Good, honest, flavoursome food.
The Waterside Inn I thought is somewhere everyone interested in the history of food in Britain should visit. It looks amazing, the setting is beautiful, decour & trinkets stuck in a curious 1970's timewarp and I wasn't blown away by the food. Also, on our visit one of the waiters kept bking a younger member of staff in earshot of the dining room which I thought very odd. It was all terribly pretentious & stuffy in that way that only the French do so well. There was a fleet of about 12 or 14 of staff. All incredibly serious. Someone new scooted into view every few minutes. The dining room was full (I suppose the main room seats around 40) and most of the staff had absolutely bugger all to do most of the time, desperately trying to not look bored. I found it quite amusing. Less amusing was the fact that clearly a large chunk of the bill goes towards paying various staff to wipe tables clean 6 times between sittings, and for a junior waiter to 'witness' the opening of a bottle of wine by a marginally more senior waiter, or two people to bring a small trolley for yet another waiter to appear to then start slicing a few pieces of duck. I found myself wondering how many grades of waiting staff they have?
The best thing was that the chef came out towards the end of service for about an hour to chat with each table for 5 minutes or so.
I've been a couple of time - not for me, for exactly these reasons The Waterside Inn I thought is somewhere everyone interested in the history of food in Britain should visit. It looks amazing, the setting is beautiful, decour & trinkets stuck in a curious 1970's timewarp and I wasn't blown away by the food. Also, on our visit one of the waiters kept b
king a younger member of staff in earshot of the dining room which I thought very odd. It was all terribly pretentious & stuffy in that way that only the French do so well. There was a fleet of about 12 or 14 of staff. All incredibly serious. Someone new scooted into view every few minutes. The dining room was full (I suppose the main room seats around 40) and most of the staff had absolutely bugger all to do most of the time, desperately trying to not look bored. I found it quite amusing. Less amusing was the fact that clearly a large chunk of the bill goes towards paying various staff to wipe tables clean 6 times between sittings, and for a junior waiter to 'witness' the opening of a bottle of wine by a marginally more senior waiter, or two people to bring a small trolley for yet another waiter to appear to then start slicing a few pieces of duck. I found myself wondering how many grades of waiting staff they have?The best thing was that the chef came out towards the end of service for about an hour to chat with each table for 5 minutes or so.
Edited by zygalski on Friday 4th September 09:46
Bonefish Blues said:
I've been a couple of time - not for me, for exactly these reasons
I might be biased as I live pretty close, but this is one of the reasons I really like it!There are not many restaurants that can accommodate my mum and dad and their "special" ways, but they are charmed by the place.
tomw2000 said:
tuffer said:
Went tonight, BRILLIANT.
ooh, glad you enjoyed. I've not been for a few years, 4-5 maybe.They've realty spent a great deal of cash smartening up the villages along the route des grands vin. Meursault, etc etc.
Very fond of the area. Will likely be back there in May next year.
tuffer said:
Yes, all very tidy and harvest currently in full swing. Just popped into Puligny-Montrachet again for lunch and as we were leaving a convoy of old Bugatti's came through the vineyards, awesome sight.
Don't know how long you're there for, but if you can try and pop into:http://www.abbayedelabussiere.fr/en/
for lunch or dinner. wife and I have been staying there a couple of times a year since 2004.
We also cycle when there, so they're used lycra clad folk.
Well worth it if you can make it. IMO
tomw2000 said:
Don't know how long you're there for, but if you can try and pop into:
http://www.abbayedelabussiere.fr/en/
for lunch or dinner. wife and I have been staying there a couple of times a year since 2004.
We also cycle when there, so they're used lycra clad folk.
Well worth it if you can make it. IMO
That is on the list, trying to get in next week, will call them in a moment.http://www.abbayedelabussiere.fr/en/
for lunch or dinner. wife and I have been staying there a couple of times a year since 2004.
We also cycle when there, so they're used lycra clad folk.
Well worth it if you can make it. IMO
Coming back to the op s question I think starred pubs like hinds head/ oak / hardwood arms spring to mind ( and I agree with the quality of food and scotch egg in the hinds head and their rib eye is worth the detour to speak in Michelin terms)
I also wonder why pertussis in London wasn y mentioned here classy and classic
Regarding dislikes of some local cuisines or fuzziness personally I think the interesting things to try are the ones I would not know how to cook or how this goes together this is were the stars make the difference
I never have left a place hungry even if I haven t cleared all my plates and if you seriously dislike some components of a menus I never had a problem changing it just asking makes the difference
I also wonder why pertussis in London wasn y mentioned here classy and classic
Regarding dislikes of some local cuisines or fuzziness personally I think the interesting things to try are the ones I would not know how to cook or how this goes together this is were the stars make the difference
I never have left a place hungry even if I haven t cleared all my plates and if you seriously dislike some components of a menus I never had a problem changing it just asking makes the difference
Gren said:
TheAngryDog said:
Reservation made at the Royal Oak - thanks everyone!
Eaten there a few times over the last 2-3 years. The last time was a couple of weeks back for my birthday. Nice place, very relaxed and informal. Not sure it's 'proper' Michelin standard but it is a pub and I actually like it better than some of the more stuffy places. Prices are decent too.
Desiato said:
zygalski said:
Chapter One in Orpington.
Michelin Star, not too formal, good value for money & bullet-proof reliability.
I've eaten there 4 times & it's easily worth the star.
http://www.chapteronerestaurant.co.uk/
No longer Michelin starredMichelin Star, not too formal, good value for money & bullet-proof reliability.
I've eaten there 4 times & it's easily worth the star.
http://www.chapteronerestaurant.co.uk/
fizz47 said:
L'atelier by Joel Robuchon provided a complimentray dish of mashed potatoes to our table when we visited
They told us it is one of his signature dishes..
Initial thinking- how ridiculous that mash potato is the signature dish.
Mash potato is mash potato right.....
How wrong could I be - this was one of the most amazing dishes I have tasted. My OH said exactly the same and it was truly the one dish that really stood out when we visited even though the rest of the meal was amazing as well.
On the same basis people say steak can be cooked by anyone but i disagree - I'm pretty sure certain people can cook it better than others so no issue in people ordering steaks at michelin starred restaurants just as I would now make mash potato as my number one choice when visiting a chef that has one of the highest number ofmichellin stars atatched to his reataurants arond the world.
On another note I had steak a few weeks back at JW Steakhouse at Grovesnor House and it was poor and very disappointing - wont be going back there.
The famous "Robuchon Potato Mash with Butter". 2:1 Potato to Butter - the only way.They told us it is one of his signature dishes..
Initial thinking- how ridiculous that mash potato is the signature dish.
Mash potato is mash potato right.....
How wrong could I be - this was one of the most amazing dishes I have tasted. My OH said exactly the same and it was truly the one dish that really stood out when we visited even though the rest of the meal was amazing as well.
On the same basis people say steak can be cooked by anyone but i disagree - I'm pretty sure certain people can cook it better than others so no issue in people ordering steaks at michelin starred restaurants just as I would now make mash potato as my number one choice when visiting a chef that has one of the highest number ofmichellin stars atatched to his reataurants arond the world.
On another note I had steak a few weeks back at JW Steakhouse at Grovesnor House and it was poor and very disappointing - wont be going back there.
The technique is important to get the right texture but as long as you can make smooth mash - its just a s
t load of butter with some spuds, its going to taste great even if you're a monumental buffoon in the kitchen. I made it for my in-laws a while back with some overnight braised Oxtail, you be surprised how little of it you need!!!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff