2 stars worth it?
Discussion
It depends on your expectations. As a simple (but loose) guide, part of the gaining a second star is improvements in service over a 1 star, part is an increase on local produce and dishes influenced by local styles and traditions. From 2 to 3 it is all about the finishing touches in all areas.
Net result is you might not experience as big a jump as you might expect. Cost wise I'm not sure there is that big a jump between 1 and 2 stars, where as 2 to 3 there generally is.
Personally I'd go for it, but that's me
Net result is you might not experience as big a jump as you might expect. Cost wise I'm not sure there is that big a jump between 1 and 2 stars, where as 2 to 3 there generally is.
Personally I'd go for it, but that's me
A lot of the step up between the stars is around the ambience and service as well as the cooking. There's also more of the "you'll have this and like it, because chef says so".
On the budget don't forget you'll take an extra-star kicking on the wine list and coffee and water and service too, not just the menu.
My best two/three star places have been either a very specific or unusual cuisine, with a sense of 'this is the definitive and only way to cook Bhutanese Nose Cheese'; or a chef who every other chef thinks is the future - your Noma, French Laundry, Robuchon, El Bulli gigs.
If it's neither of those things, you're almost certainly better off going to two different one-star places closer by, for the same total cost.
On the budget don't forget you'll take an extra-star kicking on the wine list and coffee and water and service too, not just the menu.
My best two/three star places have been either a very specific or unusual cuisine, with a sense of 'this is the definitive and only way to cook Bhutanese Nose Cheese'; or a chef who every other chef thinks is the future - your Noma, French Laundry, Robuchon, El Bulli gigs.
If it's neither of those things, you're almost certainly better off going to two different one-star places closer by, for the same total cost.
Its 165 euros for the set menu (4 courses) and I expect the wife will have a couple of glasses of wine so I reckon 400 about right.
A good local place is probably 140 ish for both of us with a bottle of wine... hm, will give it some thought.
We went to a steak place the other day and 2 courses with a half bottle of wine was 60 euros..
A good local place is probably 140 ish for both of us with a bottle of wine... hm, will give it some thought.
We went to a steak place the other day and 2 courses with a half bottle of wine was 60 euros..
I’d say at 165 for the set menu the wine pairing will be 80-100, so not as high per head as you’re fearing. Think of it as an event as well as a meal if that helps make it stack up value wise.
I’d say my best experiences food wise have been at the 1 star level. Above that I may have had a more enjoyable overall experience but the food hasn’t always escalated to that same level. Peak example would be noma itself sadly, albeit the wine pairing was truly exceptional.
I’d say my best experiences food wise have been at the 1 star level. Above that I may have had a more enjoyable overall experience but the food hasn’t always escalated to that same level. Peak example would be noma itself sadly, albeit the wine pairing was truly exceptional.
Edited by shirt on Saturday 21st January 11:18
shirt said:
I’d say at 165 for the set menu the wine pairing will be 80-100, so not as high per head as you’re fearing.
Most places will have different levels of wine flight available. Went to one recently where the top one was nudging a grand a head (before service charge!). Don’t recall price being significantly different to your example. Personally I generally much prefer somewhere recently “promoted” or quite regional in its approach to somewhere well established at their level as the latter can sometimes feel a bit formulaic and trading mainly on reputation.
gotoPzero said:
Lalique near Langon.
They are closed until beginning of February. Opening date is 3rd Feb. Their closing days during the week are Tuesday, Wednesday and Saturday lunch time.Their winter menu looks amazing, classic but no doubt full of surprises! I can't find the spring menu which should be in place when they reopen.
Head chef has just passed is MOF in 2022. Should be a great experience!
gotoPzero said:
Lalique near Langon.
Read the reviews. If someone is complaining that the flavour of star anise dominated a dish, or that their pak choi had dirt on it, that is inexcusable at that level.
Looking at diner's pictures I see evidence of sloppiness too: grainy pureés, and deflated foams. That's the work of poorly trained / disinterested juniors.
Ynys-Llanddwyn said:
My experience of 2* restaurants is that they provide memorable experiences.
I’d go for it.
Would tend to agree with this. I've been to maybe 10 one star restaurants which have all been excellent. A couple of two stars that just have things that stick in your head for years to come and I've been fortunate to have dined in a couple of three stars which are just an experience of awe from start to finish.I’d go for it.
can't agree on that, the most memorable recent starred restaurant i've eaten at was a one star - sanbrite in cortina d'amprezzo. i ate at noma last month and if it wasn't for the company [there were 6 of us] it would have felt very flat in comparison. certainly on the service which was at polar opposites in terms of approach.
the star system isn't infallible, i'd say there's more to it than the food. even then you end up turning into the kind of critiquey food w
ker that even michael winner would cringe at. imagine thinking to yourself that the food is a bit clinical. yeah that type of wker!
the star system isn't infallible, i'd say there's more to it than the food. even then you end up turning into the kind of critiquey food w
ker that even michael winner would cringe at. imagine thinking to yourself that the food is a bit clinical. yeah that type of wker!Edited by shirt on Monday 6th February 11:19
Service has no bearing on the Michelin star rating, neither does location or ambiance.
https://guide.michelin.com/gb/en/article/features/...
https://guide.michelin.com/gb/en/article/features/...
we treated ourselves whilst on holiday a couple of years ago and the food was outstanding (as you'd expect), the taster menu was perfectly judged (even for a fatty like me) so that by the end of the meal you felt sated but not stuffed.
https://guide.michelin.com/gb/en/ilha-da-madeira/f...
It was our first experience of 'Michelin dining' and we certainly raised our eyebrows at the cost but "heck, why not, we're on holiday" - as others have commented we viewed it as an experience-cum-meal rather than just dining and as such we enjoyed every minute of it. Would we do it again? That's a little more difficult to answer other meals elsewhere were not as good but they were 75% cheaper and not the equivalent 'worse'...
https://guide.michelin.com/gb/en/ilha-da-madeira/f...
It was our first experience of 'Michelin dining' and we certainly raised our eyebrows at the cost but "heck, why not, we're on holiday" - as others have commented we viewed it as an experience-cum-meal rather than just dining and as such we enjoyed every minute of it. Would we do it again? That's a little more difficult to answer other meals elsewhere were not as good but they were 75% cheaper and not the equivalent 'worse'...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff