Robert B. wrote: > > JDB 1. wrote: > > snip > >A word of caution. From my experience, in Paris in > >particular, three star restaurants are interesting to experience, but > >unless you are a regular patron, royalty, or an international personality, > >do not expect to receive the treatment that one would expect here in the > >United States. Just being able to afford the meal does not entitle one to > >be among the "in" group, or even the warmly welcomed group, for that > >matter. In Paris, I prefer two star restaurants, that are struggling to > >get their third star. Outside of Paris, if a restaurant has a third star, > >the experience should be incomparable, hospitality, food, and service > >should all be outstanding. > > Yes and no. I have a sense that many of the ultra-expensive restaurants > in Paris are becomming more and more dependant on tourists and relegating > themselves to the big spending tourist. Maybe it's just an over reaction > to eating lunch at l'Amboisie and not hearing anyone speak French at any > table within ear shot. About 50% Japanese and 50% English. > > As for warm welcomes, that's different from being among the "in" group. > Any restaurant is going to give special favors to special clients, regular > diners and visiting chefs. It doesn't matter if you are in Paris or New > York. Still, a class restaurtant is a class restaurant and you should get > a warm welcome the first time you eat there, whether it's in Paris or the > provinces. A warm urban welcome may be different from a warm country > welcome. That said, I agree that 2 star restaurants may offer a better > deal for the buck or the franc. Three star places can get decadent, > feeling the need to charge high prices because of the demand and the need > to justify the high prices with truffles and caviar where they're not > called for. And, of course, number two is usually likely to try harder. > In fact, I find evidence of the same thing outside Paris as in Paris. two > star restaurants are likely to value your trade more as well as be less > self conscious about how elegant they are. OTOH, there are few three star > restaurants I would pass by. ;-) > I agree many of the points above, but in our experience 3 stars outside of Paris can be just as variable as those within. My favourite restaurant in Paris, Taillevent, does treat everyone the same as far as I can see. I have been going there for more than 20 years so I might get a free glass of Champagne but that's about it. But I also get free Champagne at a dozen or so restaurants in London, and at Gramercy Tavern, Daniels, etc in NY. And in our restaurant here, we might give our best clients Champagne on the house or a free bottle of wine, but otherwise the food and service are the same for everyone. Regards, Paul Henderson
Paris, France
Which 3* French restaurant/hotel?
In reply to your post. I hartily concurr with the wonderful hospitality shown at Taillevent. My first experience there was wonderful. We made reservations on short notice, and the host was very courteous, the performance of the staff was flawless, and the meal outstanding. I still remember the wonderful thyme infused vanilla ice cream that accompanied a rich chocolate cake for dessert (but that's a personal weakness!) After this wonderful experience, we were offered a ride back to our hotel, unfortunately we declined, preferring to walk and savor the experience. As we departed we realized that the ride we had been offerred was to have been in a beautiful Rolls Royce. Oh well, maybe next trip! >I agree many of the points above, but in our experience 3 stars outside >of Paris can be just as variable as those within. >My favourite restaurant in Paris, Taillevent, does treat everyone the >same as far as I can see. I have been going there for more than 20 >years so I might get a free glass of Champagne but that's about it. But >I also get free Champagne at a dozen or so restaurants in London, and at >Gramercy Tavern, Daniels, etc in NY. >And in our restaurant here, we might give our best clients Champagne on >the house or a free bottle of wine, but otherwise the food and service >are the same for everyone. >Regards, Paul Henderson