"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-29-2005, 08:34 PM   #1
Assistant Cook
 
Join Date: Feb 2005
Location: UK
Posts: 48
Michelin star

we have a michelin star chef coming to work at our restauraunt from the http://www.lortolan.com/alacarte.htm (we are doing a tasting menu)
i was jus wondering if michelin star cooking is all its cracked up to be and would like some information about it..thanks inadvance

COOKINGONGAS is offline   Reply With Quote
Old 03-29-2005, 10:00 PM   #2
Assistant Cook
 
Join Date: Feb 2005
Location: UK
Posts: 48
does any have any insight to this type of cooking?
COOKINGONGAS is offline   Reply With Quote
Old 03-29-2005, 11:40 PM   #3
Senior Cook
 
Pam Leavy's Avatar
 
Join Date: Dec 2004
Location: Netherlands
Posts: 248
My understanding is that a restaurant receives the star or stars, not the chef. Sometimes I will read about a restaurant loosing a star when a chef or owner changes.

We have a Japanese restaurant in Amsterdam with a Michelen star. There are other restaurants around with a more European approach. It is not a type of cooking, but a level of quality and finesse.

I have never had the good fortune to eat at a Michelen restaurant. Let's hope he or she is a nice person as well as a good cook.

Pam
__________________
"A good cook is like a sorceress who dispenses happiness"----Ella Schiaparelli
Pam Leavy is offline   Reply With Quote
Old 03-30-2005, 09:15 AM   #4
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Lots of Michelin star chefs/restaurants in London, and the SE of England, Gordon Ramsay, amongst others :D

In order to be awarded even ONE Michelin star, the chef needs to be something really special. One of my favourite London chefs is John Torode (he's an Australian), but he thinks he'll never be awarded a Michelin star because you have to go through his bar/grill/bistro area to get to his 'posh' restaurant area. All I can say is that the Michelin Inspectors are going to miss a real treat!

So, yes, I'd say that a Michelin star chef is a big deal! Certainly there was a case in France a couple of years ago of a chef who committed suicide because he had been informed that one of the Guides (not Michelin) were taking away one of his stars and, in effect, demoting his restaurant.. Now I think that's taking it too seriously

http://news.bbc.co.uk/2/hi/europe/2798627.stm
Ishbel is offline   Reply With Quote
Old 03-30-2005, 09:30 AM   #5
Senior Cook
 
Pam Leavy's Avatar
 
Join Date: Dec 2004
Location: Netherlands
Posts: 248
Please help me Ishbel. Is it the restaurant that recieves the star or the chef?


I have mixed feelings about Ramsey, but do think he can cook.

Perhaps it would be an idea for COOKINGONGAS to google him for more info?
He does have a site.

pam
__________________
"A good cook is like a sorceress who dispenses happiness"----Ella Schiaparelli
Pam Leavy is offline   Reply With Quote
Old 03-30-2005, 09:47 AM   #6
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Pam - As far as I am aware, it is the restaurant that is awarded the star, but obviously the chef is the biggest part of the restaurant's award

You are right, Gordon Ramsay certainly can cook. I am lucky enough to have to travel to London on a regular basis for work. AND get taken out to some pretty special restaurants, too (I certainly couldn't afford to eat there if I was paying!). Ramsay is a brilliant chef - even if he is a little 'abrasive'. I take it you saw his TV programmes?

I think Cooking on Gas prefers to use us as a google site!



Hmmmm, now you've got me wondering about chef vs restaurant, Pam... I did a google search for Raymond Blanc's restaurant where I have eaten twice (both times wedding anniversary treats from my husband and we stayed overnight - not cheap but great experience!). It says it is Blanc that has the Michelin stars, rather than the restaurant - or that was how I read it. Have a look and let me know what you think.
http://www.orient-express.com/web/ol...troduction.jsp
Ishbel is offline   Reply With Quote
Old 03-30-2005, 09:59 AM   #7
Senior Cook
 
Pam Leavy's Avatar
 
Join Date: Dec 2004
Location: Netherlands
Posts: 248
Yes, I did see some of his programs. I used to avoid him because of how he treated people. I did enjoy the series where he went in to help improve existing restaurants. We usually get those programs a few months after they are broadcast in the UK. We have BBC 1 and BBC 2 on the cable so we miss out on the other programs. Sigh.


Lucky you getting to eat the food!! For me at this point in time a take away Chinese is a treat. Perhaps one day...

Pam
__________________
"A good cook is like a sorceress who dispenses happiness"----Ella Schiaparelli
Pam Leavy is offline   Reply With Quote
Old 03-30-2005, 10:02 AM   #8
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Only since the family have fled the nest, Pam - before that eating out at posh restaurants was a treat once or twice a year or when we were taken out for business dinners!

Have a look at Raymond Blanc's place, I've put the url in my previous post.
Ishbel is offline   Reply With Quote
Old 03-30-2005, 10:55 AM   #9
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Would imagine the star would be for the restaurant. Remember one of Ramssy's programs where he went in to save a restaurant that had one Michelin star, and apparently maintained it even though the chef had changed. As I recall the place lost it on the next Michelin visitation.

Also, Michelin supposedly takes into account in addition to food, the wine, the decor, and the service, all of which may stay with the restaurant once the star chef has left.

Just a thought.

Ishbel, we're going to London before long, would you recall the name of John Torode's fancy place. Thanks.
auntdot is offline   Reply With Quote
Old 03-30-2005, 04:11 PM   #10
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Yes AuntDot, his restaurant is called Smiths of Smithfield - adjacent to the old London meatmarket called Smithfield. It's on 3 or 4 floors. He's an Aussie and a really great chef - calls a spade a shovel, but not given to the tirades and swear-fests of Gordon Ramsay! Well worth a visit on your trip. BUT, I know that the restaurant gets booked up a long time in advance, so it might be worth having a look online to see if they have their own website. However, the bistro bit and the bar seemed less heavily booked - but that may have been because both times I've eaten there it has been on a weekday, not the weekends!
Ishbel is offline   Reply With Quote
Old 03-30-2005, 04:43 PM   #11
Assistant Cook
 
Join Date: Feb 2005
Location: UK
Posts: 48
thanks for the feed back,, iam really excited about tomorrows tasting menu it should be a good experiance its a bit different to what we do normally so it should be good fun ,,,,,,,,,,,,,£50 pound a head is this to expensive,,i actually worked at Gordon Ramseys for a day and that was a good experiance to........ many thanks COOKINGONGAS
COOKINGONGAS is offline   Reply With Quote
Old 03-30-2005, 04:53 PM   #12
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Fifty pounds for how many courses? And where are you based? If London, and the food is by a Michelin star chef, then no, I don't think that is too expensive.

When my husband and I go to our favourite restaurant in town (Edinburgh) we usually have 3 courses and one bottle of wine with perhaps a brandy or Calvados after dinner - it always costs us quite a bit more than 50 pounds per head

Enjoy your day.
Ishbel is offline   Reply With Quote
Old 03-30-2005, 04:56 PM   #13
Assistant Cook
 
Join Date: Feb 2005
Location: UK
Posts: 48
we are based in the lake district in a little town called ulverston
COOKINGONGAS is offline   Reply With Quote
Old 03-30-2005, 05:00 PM   #14
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I remember eating in a Chinese restaurant in Ulverston a couple of years back. I'm suspecting it won't be the venue?!
Ishbel is offline   Reply With Quote
Old 03-30-2005, 05:05 PM   #15
Assistant Cook
 
Join Date: Feb 2005
Location: UK
Posts: 48
no its not.its a fairly new restraurant(it was called THE INN PLACE but now its called Rustique) we have jus been open a year. It going really welltouch wood
COOKINGONGAS is offline   Reply With Quote
Old 03-30-2005, 05:16 PM   #16
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
A friend of ours has a boat that he keeps at the Lakes. Don't get down there very often, but if we do make it down this summer, I may pay you a visit!
Ishbel is offline   Reply With Quote
Old 03-30-2005, 05:23 PM   #17
Assistant Cook
 
Join Date: Feb 2005
Location: UK
Posts: 48
yeah that would be cool ..yous are very welcome.was the chinese you ate in called the jade fountain?it is 6 coarses by the way( i forget to say that 1).. they is a plate of rabbit for main coarse which looks brill we were preparing the rabbit today..that is with a lettuce raviollie(my spelling is awfull)..
COOKINGONGAS is offline   Reply With Quote
Old 03-30-2005, 11:39 PM   #18
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
The *stars* are based on atmosphere, service and the quality of the food - not necessarily in that order. The Chef, while a drawing card, doesn't get the rating - it's the "Establishment", the team effort. You could put Michel Roux in a restaurant with a McDonalds staff and he's probably not going to get any *stars*!

It's all about a "dining experience" ...

But, you have a chance to cook with someone that worked in a star restaurant .... I'm jealous. They may not be the best - but they were trained by someone who knows a few things.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-30-2005, 11:56 PM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
who decides what is michelin rated, and how often do they do their adjudication?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 03-31-2005, 02:30 AM   #20
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
'Inspectors' visit the establishments under consideration or return visits for those restaurants which already have one or more stars.

They are supposed to be incognito, but I have heard that restaurants are often 'tipped off' about who might be an inspector!

CoG: Yes, I seem to recall the Chinese restaurant was called Jade something. It was OK, but nothing to write home about!

50 quid for six courses is CHEAP, even for a country area! Good luck with the day.
Ishbel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.