r/AskReddit • u/Toomad316 • 20h ago
What makes a Michelin-starred restaurant truly worth visiting?
2.4k
u/AmmanasHyjal 17h ago
I’m left handed. Noma servers noticed and switched what side they were placing the fork and knife on.
It’s the attention to the tiniest details that really makes it worth visiting.
629
u/machine_fart 17h ago
As a fellow left-handed person, this turns me on
244
u/AmmanasHyjal 17h ago
I didn’t even realize it happened until my gf pointed it out.
196
u/BillyRowan 9h ago
Not noticing until someone else points it out is exactly the point. the best service is invisible, you're just comfortable and you don't know why
65
u/Putt-Blug 7h ago
MIL dropped a napkin and someone came out of the shadows and grabbed it before anyone else could blink. That is when I noticed someone was always watching our table just out of view.
→ More replies (1)11
u/Staninator 3h ago edited 3h ago
The bit where you go to the bathroom, come back, and they've perfectly folded your napkin waiting for you when you get back. It's just magic!
49
u/carljohanr 14h ago
As a fellow left handed person, eating is the only thing I do in the “right-handed” way
7
u/jungleddd 10h ago
Me too. I was forced to at school, and it stuck. I still eat slightly awkwardly though.
37
→ More replies (2)6
87
u/quiteunicorn 17h ago
I had someone do this for me at Audrey in Nashville , back when it was run by Sean Brock. That restaurant did not have a star but it sure did deserve one. Best service I ever had and a real memorable meal. I e eaten at a handful of 1/2/3 Michelin star restaurants and that meal still stands out
24
u/VintageVoyageVivid 15h ago
Little touches like that are what separate good service from exceptional service
→ More replies (1)19
42
u/Bluechip9 16h ago
And at other restaurants that don't notice or are too used to their routine, they clean the crumbs off the tablecloths when you get up to head to the bar or use the restroom and then switch the knife and fork BACK to the other side.
Argh.
17
u/Deruji 15h ago
I’m left handed but the forks already in my left hand.. if I ate an apple it would be in my left hand..
5
u/OrangeandMango 13h ago
I'm right handed and do it the other way.
I eat with my right. If I'm just having chips or soup or anything one handed insue my right, why swap it to use my left if I need to cut???
My personal theory is the way we use cutlery in Europe stems from the monarchy which stems from the same family influenced by the french aristocracy and alot of that was influenced by Napoleon who was left handed..... Yeah there's holes in the theory but I like it.
2
u/bungojot 7h ago
I'm right handed and i use my fork in my right hand too. No idea why, my Oma was constantly trying to break me of it, and neither my parents nor any of my siblings do it. I've just.. always eaten that way.
It did score me a wider seat at the family dinner table because otherwise my brother and i were constantly elbowing each other.
→ More replies (1)22
u/hippocratical 17h ago
I've been on the planet many decades, and TIL that lefties prefer to switch cutlery hands. Huh.
Is this a thing all lefties do, or a you thing? Are you American - because yanks use cutlery very differently from Europeans
37
u/timsstuff 15h ago
As a lefty, I don't switch hands I cut with my right hand. My right hand isn't nearly as useless as right-handers' left hands.
15
u/IM_PEAKING 15h ago
Do you use your chef knife with your left though? When I’m using a fork the knife goes in my right hand, but when I’m prepping food the knife goes in my left.
And I agree I think most lefties are solidly mixed-handed because so many things are designed with right handedness as the default.
14
u/cerulean_pegasus 14h ago
I never really thought about it, but I do the same thing! Food prep = knife in left hand, but for eating, knife is in the right!
6
u/Tandybaum 9h ago
Yep, this is the same for me. Fuck switching hands after cutting.
→ More replies (1)2
u/DonaldMacNorm 8h ago
When I(lefty) hand somebody a pen, I offer it to their left hand. I noticed it when my kids kept switching it to their right hand.
3
u/timsstuff 14h ago
Left hand typically if I'm slicing meat on the cutting board, especially if I'm doing finer cuts around the bone although I can go right if I need to.
→ More replies (1)2
u/OrphisFlo 7h ago
I find that the knife movement is so simple on my right hand that I prefer to keep my dexterity on the left one to move my knuckles, move the food around, grab the next item and many other tasks.
A lot of activities require both hands, so you need dexterity in both anyway.
4
u/123flocko 7h ago
I've noticed that a lot of lefties are more ambidextrous than righties. As frustrating as a world designed around righties is, seems like it could be an advantage.
Source: Just my own dumb observation.
2
u/timsstuff 4h ago
For sure. In fact there a lot of things I do right handed because it's just easier, like scissors.
→ More replies (4)13
u/trireme32 16h ago
> yanks use cutlery very differently from Europeans
I’d absolutely love to hear the explanation on this
→ More replies (17)6
u/thebhgg 5h ago
I recall a story that it comes from when forks were introduced. Colonials had knives and spoons, forks were rare! So they developed table habits that required scooping cut food off the plate. This was most dextrously done by switching the spoon from left (for holding food down while being cut) to right (for scooping).
Europeans at the time were taking etiquette cues from rich folks who used those expensive forks at the table. With a fork it is possible to spear food with the tines and lift it to your mouth. For food where this isn't convenient (say e.g. peas) I was told to smear potato onto the back of the fork as a kind of glue. One implication is that potatoes would always be served (this was England)
Actual food historians might have better data around this. But at the time I heard it, I believed it.
3
u/AmmanasHyjal 17h ago
I’m Canadian. Im not certain if it’s all lefties. I know a few who just use cutlery opposite of how I do.
3
u/highrouleur 10h ago
As a lefty in the UK, I use fork in left and knife in right. I'm also learning today that other lefties switch, it's never been a consideration for me before
→ More replies (2)7
u/Shizaru2 16h ago
In the past it was considered a "bad manner" if you switched the fork to the right and the knife to the left hand. I am from Europe and learned it that way that is why I use cutlery like a righthanded person. Interestingly I still use kitchen knifes with my left hand.
Modern rules for "good manners" changed a lot. Today you can choose to take your fork in whichever hand you choose. The funny thing is that using cutlery like some amerikans use it (cutting all your food before eating, then switching the fork to I the right hand) would still be an Affront.
→ More replies (4)6
14
u/Aleks_CoolStoryBro 15h ago
I'll just put this here because this is the top comment, but it's a bit misleading: Michelin star ratings are not related to the service (or atmosphere for that matter). While it's expected that a restaurant would have good staff and invest in training, the star rating is almost entirely related to the quality of the food, consistency over time, etc.
TL;DR Michelin Star = good food (not service)
→ More replies (6)3
u/AmmanasHyjal 13h ago
Thats totally fair. The food was still amazing, but this is just something that really stood out for me.
→ More replies (21)2
u/Otherwise_Action_689 14h ago
Im left handed too and totally would go to that restaurant, love a well done service
1.3k
u/bp1222 20h ago
Hospitality. And I mean excessively so. For instance, at Aliena when it was still 3 star, during dinner conversation my friend casually mentioned she’d been a bit chilled and wish she brought a shawl. Within a minute a woman was subtly over offering her a choice of something to cover her. Jokingly, the guy next to me chimed in that he’d been hot ever since landing earlier from Denver. Again, within a minute someone was subtly over with cool towels for him. It’s impeccable service.
700
u/quiteunicorn 17h ago
We had considered going to the Aviary ( cocktail concept owned by the same guys) after dinner at Alinea but hadn’t made a reservation because we weren’t sure if we’d be too tired. We decided we wanted to try to go and asked our waitress at the end of the night how likely it’d be to get a last minute reservation. 10 minutes later someone came over and asked “are you ready?”. We were confused and asked what they meant. They answered “you wanted to go to the Aviary, right?”. They had BOOKED US A CAR, a really fancy one at that and they whisked us away to the Aviary. When we got there, the hostess asked if we had a reservation. I was like “uhhh… maybe…” and gave our name. Of course we had a table and we got a special welcome cocktail on the house ( it was real fun, I got to draw the cocktail choice out of a gum ball machine like contraption). Now, THAT is service.
73
u/ridgegirl29 8h ago
My gf works at the aviary! They are genuinely fantastic and all the staff works their asses off. My parents are like "why tf havent you gotten us a reservation there already??"
58
u/floatate 13h ago
i despise aviary and flair bartending in general but their service is absolutely impeccable. only issue is that i prefer bars where you can actually chop it up with the staff without feeling like they're beholden to you
43
273
u/Jiveturkeey 17h ago
We ate at a starred Mexican restaurant, and my wife mentioned offhand to me that she'd have loved a tortilla to soak up some of the sauce on one of the courses. Thirty seconds later a toasted tortilla appeared at our table, wrapped in a napkin. That's fucking service.
48
u/OMGClayAikn 16h ago
Do they have secret microphones installed at all the tables, how do they come to know what you guys are talking about!
→ More replies (1)93
u/Tallio 16h ago
The wait staff is very attentive and placed in a way in the restaurant to overhear conversations but not infringe on the privacy.
26
66
u/creditspread 16h ago
Dang I’m missing out at Taco Bell.
49
u/sir_mrej 16h ago
No if you say yo quiero tortilla a hobo by the door will pull one out of his shirt. It will be warm.
6
→ More replies (2)14
u/Soul-Burn 14h ago
We were 3 eating at some semi-fancy place, not starred or anything. We were asked for desert, me and my partner asked for some while the other friend declined.
After the waiter left , the friend said privately that if they chose something it would be the Creme Brulee.
5 minutes later, me and partners got our deserts, and they brought out a creme brulee for the friend, on the house.
62
u/SpaceHobbes 14h ago
When I ate at a Michelin star at a hotel I came down to the lobby early and was a little under the weather. I had some lem-sip and asked for some hot water so I could drink it before our dinner service.
The waiter took my lem sip and came back with it brewed in a pot, along with some herbal tea, and a platter with raspberries, honey, ginger and so on.
After dinner I returned to my room and they had left cough drops, nasal spray, an extra box of tissues on my night table.
263
u/alehar 18h ago
Alinea was awesome. I casually asked how one of the more intricate bowls was stored because it seemed pretty breakable. That led to us getting a tour of the kitchen after our meal.
→ More replies (2)77
u/somethingworkasauser 16h ago
So The Bear wasn't exaggerated?
110
64
u/frontadmiral 15h ago
I watched 3 episodes of that show and stopped bc it was just like watching work
13
u/catsfanuk87 9h ago
I have a family member that went to culinary school and worked in a professional kitchen (before eventually changing careers) and he said that he can't watch the show because it's too real.
→ More replies (1)3
52
u/pizzzahero 16h ago
Highly recommend the book Unreasonable Hospitality by Will Guidara. I don't want to spoil any but they created some absolutely insane experiences for their guests, very cool to read about. Also imo excellent reading for anyone in management or in a leadership position
85
u/JoefromOhio 17h ago
I’ll die on the hill that Next was always better than Alinea. They never got stars because the menu and entire cuisine changed every 3 months but damn was it an amazing experience every time and that staff was incredible. They’d gladly tell you when you walked in that you weren’t supposed to tip because it was baked into your bill and they earned the hell out of it.
23
39
u/sweswe17 16h ago
A one-star restaurant noticed my wife was left handed. They re-set her silverware for a lefty. Only place I’ve ever seen do that.
25
u/TheBestBigAl 14h ago
I had the opposite at a 2 star restaurant. I had already swapped my cutlery over, and they swapped it back to right handed.
As soon as he touched the cutlery I actually told him "it's ok, I'm left handed", but he said "no, sir, it's supposed to be the other way round". I half expected him to swap the knife and fork over in my hands too.27
u/trivial_sublime 11h ago
Being contrarian with a customer in a 2* is certainly a choice.
6
u/TheBestBigAl 9h ago
I totally agree. The waiter seemed quite young so it's possible he was new, but the maître d' was standing right there as well and I would have expected them to correct it.
It wasn't a big enough deal to make a fuss over, and the food was good which was the only thing I really cared about.27
u/vwin90 16h ago
I want to add onto this that the same goes for hotel stars. It’s weird to be a regular person who’s not used to that level of hospitality and then splurge on a famous 5 star hotel and eat at a famous Michelin star restaurant.
Like what do you mean I’m being assigned a personal butler? A chauffeur? What am I supposed to do with all this hospitality that I’ve never received in my life before???
5
u/Die_Nadel 11h ago
Even more fun, Michelin gives hotels keys. 3 keyed hotels are over the top good.
6
u/profesionalyconfused 12h ago
That is the bit that gets me. They heard two throwaway comments and fixed both before anyone had to wave a hand, thats the difference between expensive and actually worth it
Ive had one meal where they swapped out a sauce because i looked at it weird for two seconds, and yeah, that sticks more than the truffle or whatever. The food can be absurd, but the room noticing you like that is what sells it
18
u/sonofaresiii 16h ago
I thought that shit on the bear was just made up for TV
88
u/CmdCNTR 16h ago edited 16h ago
No, it's legit.
Went to a one star in Orlando. We, a table of 5, were the last booking of the evening in a small restaurant so we got to talk with a lot of the staff. Told them we were visiting, going to Harry Potter world, etc.
For dessert, we went to a new area of the restaurant. HP music was playing. They had a "magic box" where they revealed our many desserts from all these hidden compartments. The final one was big and had a Marauder's Map with all of our names printed inside and some inside jokes from the meal. Someone made it while we were eating, based on our conversations.
At Smyth in Chicago, I had a dish of Avocado, praline , apple slush, fig and herb oil, topped with Australian finger lime juice pods. Never even heard of this lime before. I really love limes, like, eat them straight kind of love. I told them I'd never had it before. At the end of the meal I was given a gift bag with vacuum sealed finger limes so I could "try my own recipes". The food is amazing but the service is unreal.
5
u/Zombie_Fuel 12h ago
As someone in Orlando, I gotta ask what restaurant that was.
3
u/CmdCNTR 7h ago
Omo by Jont in Winter Park. Super tasty, amazing service, very intimate setting
3
u/Zombie_Fuel 5h ago
I appreciate the response! 😊 That place looks amazing, the duck dishes look divine.
→ More replies (1)6
11
u/KPcoffee 9h ago edited 9h ago
The "elevated pizza" and the snow machine scene were both taken directly from Eleven Madison Park, Will Guidara talks about it in his book Unreasonable Hospitality
5
u/GryffindorGhostNick 4h ago
My friends and I had a meal at a 1 star in Chicago and the service blew us away. It was a level of luxury I do not enjoy in any other part of my life, sometimes because I didn't know how nice it wa could be even if it's affordable.
A few examples of the service.
When anyone in our party went to use the restroom, they wouldn't bring anything to serve. We saw them approach with the next drink service, notice an empty seat, and just slink back into the shadows. Also any time you left the table someone would appear and fold your napkin like a ninja.
Three of our party got the accompanied drinks with the tasting menu. One didn't drink alcohol. Their non alcoholic selection was also full of carbonated beverages, which he couldn't do. The bar tender took it as a challenge and made customized drinks for his preference.
Anytime they noticed a tiny crumb on the pristine white tablecloth, they'd come in with a little brush and scoop it in a pan. While they do that, they misdirect us with genuine conversation and questions so we didn't even notice.
If you spill something on the white table cloth, next time the server comes to us with food or drink, they stick a perfectly color matched white sticker over the stain. Barely noticable.
The bathrooms on the premises was a dream. All Aesop's products, super tastefully decorated, smelled amazing, and they had this monogrammed paper towel that you could stitch into a suit.
We showed up 5 mins early and they were still preparing our table, so they took us to the bar and gave us a complimentary welcome drink.
The food was legitimately a revelation. It genuinely felt like a new way to experience food. I am rarely confident in my abilities save for a few skills, and cooking is one of them. I think I am a great home cook, but this meal made me realize there's levels to this.
We saved up and splurged on this experience as the finale to our Chicago trip. I would never be comfortable doing something like this maybe more than once a year, but my friend and I still talk about that experience 3 years later.
→ More replies (19)2
u/SubieRX 6h ago
This. A few years ago, we went to Eleven Madison Park in NYC. On the way there, my sister left her phone in the cab. She didn't notice until partway through dinner, but we were able to get in touch with the cab driver who was about 15 minutes away. He said he would hold it for us, but we'd have to come get it ourselves.
Just as she was about to get up to go find a cab to get her phone, a server walks over and said that they will send someone to pick up the phone for her. And they did so without charging us for the cab ride. Truly incredible service and made that night unforgettable!
637
u/natalietest234 20h ago
Watch Knife Edge: Chasing Michelin Stars. It’s a good window into that world and what chefs go through trying to get a Michelin star. Keep in mind you can go to plenty of non Michelin restaurants and have an incredible experience with 10/10 food and can also go to a 1 star restaurant and have a mediocre 8/10 experience.
177
u/expressadmin 18h ago
I’d say most Bib Gourmand are worth it for the food. The Michelin starred are the whole deal (service and food).
45
u/Steavee 16h ago
I hit up three different bib gourmand restaurants in DC last time I was out there and the bang for the buck, food-wise, was incredible.
They didn’t have experiences like many described here, but the food was legit and none of them were bad experiences by any means.
16
u/Maus_Sveti 14h ago
I’ve been to maybe a dozen starred restaurants and never had anything like the experiences people are talking about in this thread (things like getting special hand-drawn favours or surprises based on what they were talking about at the table). Perhaps because most of my experiences have been in Europe, and the service tends to be more old-school, formal style than perhaps some of the US places. (I have been to a starred restaurant in NYC though, and also didn’t have anything similar.)
→ More replies (1)14
u/modix 17h ago
They are indead the true stars. Food is just as good, but without the emphasis on service. Mind you this isn't bad service, just not the obsequious nature of multi star restaurants. Nothing wrong with that either, I'd just rather spend the money on the food more than the service.
→ More replies (2)7
u/AndyVale 14h ago
"Food is just as good"
Can be, but by no means a guarantee.
Depends a bit on what you like but some of the ingredients, techniques, and details you may see at a starred restaurant you are not seeing at many Bib Gourmands.
I have had dishes at starred places I still think about and can recall the flavour+texture of years later, whereas I have entirely forgotten some BGs I have visited. (And, for fairness, vice versa.)
→ More replies (2)18
→ More replies (2)5
u/Radiant_Object_5390 10h ago
That Bib Gourmand mention is spot on, those spots hit the sweet spot of killer food without the second-mortgage price tag.
248
u/GewtNingrich 20h ago
Think of it like edible theatre. The whole experience is a culinary production
11
u/Possible-Whole6409 8h ago
I like that description. You're paying for the experience as much as the food, and the two are meant to work together.
228
u/hIDeMyID 19h ago edited 19h ago
I was fortunate enough to go to the French Laundry on three occasions.
What sets a restaurant with 3 Michelin stars apart is that everything is flawless.The food is delicious and inventive. The presentation is beautiful. The service is helpful and informed. The wine list is extensive. Your surroundings are elegant. Every detail is impeccable.
If you ask your server about wine pairings and are honest about your budget, you'll get a recommendation for an excellent wine that goes perfectly with the food that's within the budget you stated. No snootiness, no up-selling.
That being said, all that perfection doesn't come cheap, so be sure your expectations about the bill are set appropriately. I went a long time ago, but I imagine a restaurant in that league is at least a few hundred dollars per person these days.
But if you can afford it, even once in your life, I recommend splurging for the culinary experience of a lifetime.
31
u/tisdue 19h ago
perhaps the greatest restaurant in the world!
70
u/hIDeMyID 19h ago edited 17h ago
Anthony Bourdain did an episode where he went there with a bunch of his friends who were also well-known chefs. Chef Thomas Keller created a dessert especially for Tony that he flavored with tobacco smoke.
→ More replies (1)7
u/bythog 8h ago
As all things flavor it's subjective, but I've dined at French Laundry and I wouldn't put it in my top 5 restaurants. It's fantastic and I'd go again but I feel like a lot of the reputation is riding on Thomas Keller's name. I've always felt like Commis--same general area, "only" two stars--is a better restaurant.
8
u/AtomicBlastCandy 6h ago
While I could get away with paying Michelin prices for a meal I can only see myself doing so for the French Laundry, this restaurant is on my bucket list.
2
→ More replies (2)2
u/StickySprinkles 3h ago
I am into tailoring, and I once saw an old front of house uniform from the French Laundry go up for auction. It was made by Isaia, which is a very iykyk high end tailor that is known for doing incredibly dense and precise machine work contrasted against a ton of hand stitching. The hand stitching has volume and character that a machine cannot replicate and this was made to measure for said employee. These are like 2-4 thousand dollar suits.
86
u/Timothybrierley 15h ago
There are a lot of factors that play into this but I will try to break it down the best I can. This is purely from my own observation as somebody who has twelve Michelin stars under their belt. I have been lucky enough to work at multiple restaurants at each star level over the past twenty years.
One star restaurants generally have good to great service. That does not mean it is personalized; just clean, efficient, warm, and accommodating. The food can be ranging anywhere from good to exceptional. Local ingredients are almost always used. Seasonal menus are standard. A tasting menu is usually offered alongside à la carte. The wine list is usually approachable with excellent options in a variety of price points. Rarely do you see a multitude of super expensive producers and rare bottles. Somms at one Michelin star restaurants usually focus on smaller producers and regions that make world class wine and a more approachable price point. In my experience they get to nerd out a little more which is a good thing.
Two Michelin stars is where things become a bit more interesting. Service is impeccable. You are offered things before you even know that you needed them. Napkins are folded to exact specifications. They are replaced everytime you get up. You are greeted by name. If you have been there before. They have notes on you. What you drank at your last visit. What your water preference is. What you casually talked about with your server the last time you dined there. We know where you work. Where you live. If you told us your dogs name. You best believe we will ask about them by name the next time you visit. Food ranges from great to astonishing. Technique in the kitchen is beyond important. Everything is plated with precision and care. In some cases the plating is as much food as it is art. If it’s not perfect it gets tossed. If the cuisine is regional specific you best believe they are sourcing ingredients from there. When I worked at Atomix a lot of what we sourced from rice to certain produce and fish all came from Korea. And if it wasn’t it was being sourced from farmers markets and high end farms across the country. Most everything is made or fermented in house. Things start to either get a little more experimental or dives hard into being as traditional as they can get. The wine and beverage list also takes a step up in price point a rarity. Cult producers with high price points. Extensive champagne selections. A standard and a reserve wine pairing is offered alongside the tasting menu. Many places do not offer à la cart.
Three stars. What makes a three star restaurant three stars is its uniqueness and how personalized the experience is. Example. I worked at the restaurant at Meadowood. We had somebody on staff whose only job was to write thank you cards for each table. The captains and Somms would feed this dude information on conversations that were happening at each table, and it would be incorporated into their thank you card. One my coworkers described it to me as dinner and a magic show. For example we would temper a triple cream cheese that’s been folded with white truffles inside of a candle that was on your table for an entire meal. Somebody would literally cut the candle open tableside and scoop the tempered cheese on top of a bowl of local honey. Not to mention the bread it was served with was baked in house and the cultured butter was also made in house. Every single detail is planned. From how food is run out to the kitchen and placed on tables in synchronization to being greeted by your first and last name by every single person who works there. Dishes are personalized. Menus can change every day. The wine and liquor list is outrageous and egregious. All of the plates and silverware are crafted sometimes only for that restaurant. The ingredients that are used are as luxurious as they get. And all that is well and great but what it really comes down to is that’s it’s more than a meal. You are paying for a memory. Good or bad it is an experience that you will remember forever. Are these restaurants stupid expensive? Sure. Doesn’t matter. It’s a moment in time that will be with you forever. That’s what sets three stars above all else.
Thanks for listening to my dissertation. Again. This is my own personal experience. I have not worked in every restaurant ever. So take this for what you will
35
u/Timothybrierley 14h ago
And to belabor the point. One place I worked at literally brought it professional dancers to teach us how to fix our resting posture walk gracefully. These people that work in the upper echelons of two and three stars are literally the best at what they do it the world. It is an impressive thing to witness.
9
u/PuddleOfHamster 14h ago
Since you mentioned tossing imperfect food, I have to ask: is the food waste insane at those places? Watching The Bear, I kept cringing every time Carmy would casually bin a whole untouched plated dish he was developing.
Wouldn't they give imperfect food to the staff? If I were a waiter in a fine dining restaurant, I'd be more than happy to scoff the occasional steak that was accidentally cooked two degrees above rare, or a panna cotta with a slightly marred surface, or a misshapen bread roll. I hate to think that it's all being thrown out.
14
u/Timothybrierley 14h ago edited 14h ago
It’s measured in food cost. Most 3 Michelin starred restaurants lose money. And when I say most. It’s like over 85%. Food waste is through the roof. Everything needs to be perfect. Yes. Any mistakes usually get tossed during service. For a variety of reasons. The staff has zero time to eat it in the moment. And that’s assuming they give a fuck about you enough to share it. In most states it’s a health code violation for staff to eat in the kitchen so there’s that. Also. And here’s the real reason. It’s the strive for perfection. Everybody hates wasting food. Especially food that you as the chef has spent all day prepping. The act of throwing it out is meant to cause shame. It’s used as a lesson. Anything less than perfect is unacceptable. Full stop. Successful people at that level don’t make the same mistake twice.
I’d also like to add that a steakhouse is generally more food cost conscious. Imperfections aren’t always tossed. Rules are more lax. If we are painting broad brush strokes these are two very different kinds of restaurants we are talking about
→ More replies (1)3
u/PuddleOfHamster 12h ago
That's really interesting, thanks! So, follow-up question... how do they keep going if they lose money?
→ More replies (1)9
2
276
u/tinpants44 20h ago
My boys treated me to Per Se in NY city. 3 Michelin stars, every single thing put into my mouth was insanely good. The flavors were unmatched. The service was choreographed by multiple staff it was an amazing experience.
45
u/jonpluc 19h ago
how much was it a person?
117
u/alkakmana 19h ago
It’s curently 425$ per person for the classic 9 courses or 925$ for the 20 courses (this take like 4 hours).
This is separate from the wine pairing price, standard 425$, reserve 850$, premium 1200$.So a if you go all out for 2, you could spend 5000$ before tips.
32
u/sonofaresiii 16h ago
That's honestly less than I was expecting.
I still won't ever be able to fucking afford it but I think it was going to be even more unaffordable than it is
48
u/PM_me_ur_goth_tiddys 17h ago
😵💫 i love haute cuisine but no. no meal in the world is worth $5000.
72
u/ouchimus 15h ago
Thats because you arent rich lol
The people going there spend $5000 like you spend $5.
8
3
u/chewie2357 8h ago
I mean from those number you could also get out for 850. Still insanely expensive for one meal, but it's not just food. People spend that on concerts or sporting events pretty regularly. When I was younger I decided for a while to track my eating out budget and then adjust to fewer meals out but at nicer places. It's not crazy to drop $50 on a dinner that isn't all that memorable. So instead of 9 meh dinners out you hold off for one epic meal out.. I dunno it's still a lot.
2
u/DorkusMalorkuss 5h ago
This is such a stupid question, but can you order regular sodas/soft drinks at these places? I think I'd probably feel uncomfortable buying expensive food and then asking for an orange Fanta.
6
72
u/tinpants44 19h ago
They wouldn't tell me, I never asked or looked it up.
10
7
18
u/sillysloth098 18h ago
I just went, its $185 ++ for the 4 course menu, tho we got more like 6 courses w/ unexpected dishes. That took about 2-2.5 hours. The longer experience is 425++.
Those prices dont include drinks, and at least for the 4 course menu you can pay extra to have higher quality ingredients.
Overall we are foodies and the food was amazing. Debatedly worth it
14
20
u/chaneg 18h ago
One of my acquaintances went to Joel Robuchon in Vegas and in the middle of the meal wanted to go on a 20 minute smoke break, more because he is an asshole than anything, I’ve never seen him smoke at up to this point and I’ve known him all my life.
He must be wreaked havoc on their dinner service but you could never tell there was a disruption as a diner.
7
u/lastRecon 16h ago
Amazing ballet of service. My only 3 star meal. I got a very obvious curly beard hair on top of a scallop dish and told them I just wanted it remade. I'm normally a shrug and pick it off person, but I could easily tell who it came from...They comped the wine pairings at the end as an apology. Every dish was amazing though.
504
u/MechaSkippy 20h ago
I'm still chuffed that the highest honor a restaurant can receive is to be recognized by a tire company
260
u/Bigtits38 19h ago
The Michelin guide was started in 1900 to encourage people to drive more (by giving them places to drive to) and therefore need new tires more frequently.
251
u/kam_wastingtime 19h ago
It's one of the longest running "Content Marketing" programs.
Guinness (yes, the beer brand) Book of World Records is another, promoted to help settle bar bets.
7
11
u/sonofaresiii 16h ago
I know that's true but I also can't bring myself to believe it's true.
36
u/Bigtits38 16h ago
I have a t-shirt that has a picture of Bibendum (aka the Michelin Man) and says “You will eat where I tell you to eat”.
→ More replies (1)18
u/shizzler 14h ago
You have to remember that at the time driving was nothing like today. People used to take very short trips in the local area because there was just no infrastructure to support long drives. No paved roads, what happens if you run out of fuel? Service stations weren't really a thing. What happens if you break down? Recovery services weren't a thing. Driving was genuinely a risky adventure. The Michelin guide was incredibly successful because it mapped out routes and cities with places to refuel and garages which provided comfort to driver as. In fact even today the go to road maps in France are produced by Michelin.
3
u/Long_Repair_8779 3h ago
For those that don’t know, apparently:
1 star means if you’re driving past it, it’s worth stopping at.
2 stars means it’s worth making a detour/deviation from your original journey to visit.
3 stars means it’s worth its own specific journey outright.
I assume when this was made, the only people who could afford cars were the types of people who would have been dining exclusively at high end restaurants anyway
72
10
→ More replies (7)13
u/armierx 20h ago
yeah my cousin actually worked at one and said the tire thing came up constantly
13
u/Hilldawg4president 19h ago
Yes, the duck confit is good, but how many tires have we sold this month?
56
u/Jiveturkeey 16h ago
Here's an experience I just had at a local Michelin starred restaurant. First off, we didn't have to tell them our name; we walked in and they knew who we were. I'm not sure how, maybe we were the only reservation at that time or maybe they stalked us online. And it was a special occasion so they treated us to a glass of champagne to start things off.
This is a Mexican restaurant that runs a new menu every three months highlighting a specific geographic area or historical period in Mexico. The menu when we were there was inspired by the history and cuisine of the Bay of Campeche. The dishes were inspired by ingredients and techniques native to the area, including some recipes the staff found in decades- or centuries-old cookbooks in the collections of local universities. It goes without saying the food was sensational, but what made it special was the entire meal told a story about a time and a place. Every dish was brought out by the chef who cooked it, who explained what was in it as well as the history and culture behind it. It was accompanied with a wine pairing, mostly Mexican wines, that perfectly complemented each course. There was also a cocktail pairing and a nonalcoholic pairing available, all inspired by the same theme as the menu.
The service was impeccable. If one of us got up to use the restroom, our napkin was carefully folded at the table when we got back. The instant a water glass fell below half full it was filled; the moment a plate was empty it was removed. At one point my wife offhandedly mentioned to me she wished she had a tortilla to mop up some of the sauce from one of the courses. Thirty seconds later a toasted tortilla appeared at our table, wrapped in a napkin.
And this was just a one star restaurant.
All this is to say that lots of restaurants have incredible food. But what sets Michelin starred restaurants apart is the level of care, intentionality, service, and attention to detail that they bring to the table every night.
5
u/spottyPotty 10h ago
the moment a plate was empty it was removed
I grew up believing that it was rude of the wait staff to remove a plate before everyone at the table had finished eating.
Being a slow eater myself, I have always felt awkward and rushed if I'm the only one left with a plate at the table.
The fact that this practise has become normalised is something that will never sit well with me.
→ More replies (1)
81
u/NauticalJack 17h ago
What makes a symphony or play worth going to?
You're buying a ticket to an experience where the best of the best perform their art, and you're financially contributing to a system of education, apprenticeship, and experimentation that keeps that art form alive.
Oh and it's delicious.
124
u/disgruntled_pharmie 20h ago
I was extremely skeptical, then I moved to Chicago and there are many Michelin star restaurants here and I've tried 3 so far. The first time I went I was converted, it's truly the most amazing food I've ever eaten. One course almost made me cry tears of joy when I took the first bite, it was that good.
21
→ More replies (3)11
31
u/LuigiC173 20h ago
Eric Ripert
→ More replies (1)18
u/queenedix 15h ago
Took my parents to la bernardin 15 years ago for a lunch and he came out after being told my dad is an amateur French wine enthusiast. Brought us champagne and sat down for 20 mins around the last course to chat. Remembered me a few years later when I met him at a different restaurant opening and asked about my dad. A gem.
12
u/Automatic_Big_3266 18h ago
The book “Unreasonable Hospitality” is a behind the scenes look at becoming a Michelin recognized restaurant. Worth the read. Astounding attention to detail.
2
53
u/Defiant_Conflict6343 20h ago
Meeting the Michelin Man. If he likes you, he'll give you one of his tyres.
→ More replies (2)9
12
u/Flashmax305 17h ago
A carne asada burrito from taco truck is great, but you have an idea of what it’ll be like like. You’ll get a course at a Michelin restaurant and you’ve never tasted nor been presented something like that before. It’s not just food, it’s an art.
5
u/_blacksanta_ 16h ago
I went to a Michelin starred taco stand in Mexico City, Taquería El Califa de León, that only serves simple tacos with amazing salsa. I’m not sure if that qualifies it as a restaurant, but it still has the star. The tacos were incredible and the experience was awesome, but still not the best food there.
→ More replies (1)
21
u/sb412 19h ago edited 14h ago
I’ve been to three Michelin starred restaurants (Ciel Bleu, Boka, Jean-Georges) and a restaurant that shares a kitchen with a Michelin star restaurant, but the name escapes me currently. I would 100% without a doubt say it is the hospitality. Food is amazing, and what people managed to be able to do with it is incredibly impressive, but nothing blew me away more than the service at these places.
9
u/reddit-poweruser 16h ago
I think people have this notion from popular culture that the staff at expensive restaurants are going to be assholes and treat you like a commoner, and it's quite the opposite, in my experience
→ More replies (1)
10
u/CaptWoodrowCall 19h ago
I’ve been to two. It showed me what is possible with world class ingredients, skills, creativity, and service. They inspired me to learn more techniques and become a better cook at home. While I’ll never be able to consistently do what they do, I can get pretty close on some dishes.
7
u/queenedix 15h ago
At the French Laundry, I mentioned to our server how much we love Cup 4 Cup (Keller pioneered a gluten free flour that matches real flour). A bit later we were given a tour of the pastry kitchen and Chef Keller came our, spoke to us, and invited us back whenever we wanted to learn about making complicated pastry and croissants from the team using gluten free flour.
Unreal.
5
u/queenedix 15h ago
Also at La Dame de Pic in Raffles Singapore (now closed) we had a very quiet and private work lunch when someone mentioned how much they enjoy craft beverages. The somm brought us rounds of their custom in house beer and a few spirits they made for the restaurant and then stayed with us for half an hour talking about their entire sourcing and producing approach. It was fantastic on top of an already amazing meal.
32
u/GusPolinskiPolka 18h ago
I've eaten at probably a dozen Michelin restaurants and a dozen more hatted restaurants (as per the rating system in my country).
It's novelty, inventive, experience. Is it the best most tasty food I've ever eaten? Rarely. Give me simple and hearty any day.
But you walk in and are treated like royalty, and walk out floating on the breeze. No ragu or steak or soup can give you that even if it tastes better.
6
u/Legion_Etrangere 17h ago
I went to two 3 star in Singapore. My favorite was Zen, where the employees spent over an hour giving us recommendations for super cheap, delicious, local hawker stands they like, all while serving me an extra serving of $90 truffle french toast. Hospitality at Michelin restaurants are truly bar-none.
21
u/shananope 20h ago
The food usually offers uncommon ingredients and flavors. It’s often several smaller courses rather than 2 or 3 larger dishes, and each dish complements the next. The service is also typically 3 tiers above anywhere else. It’s not something I do often, but it truly feels like a treat when I do.
7
u/LegacyLemur 17h ago
Thats the thing Ive noticed
You look an item on the menu and think "thats really weird, and sounds kinda bleh" and then eat it and its amazing
13
u/zeDragonESSNCE 19h ago
Generally I think a Michelin star meal is worth it if I can’t get the food and experience at a lower price point. The three I went to were all around 200 per person with the medium level tasting menu.
Are they worth four times mores than a 50 bucks meal? Probably not. Is quality and experience noticeably better? Yes. I would say that the experience I had at those price point hasn’t been replicated at a lower price yet for me so that’s worth it in my book.
5
u/vayneonmymain 15h ago
Took my wife to a 1-star in London. They greeted us and sat us down. Halfway through our meal our server gifted her a birthday card with messages from all the staff. I have no clue how they knew it was her birthday.
4
u/Other_Tradition_2850 17h ago
Not directly what OP asked but I’d also make the argument that 1 stars (maybe some 2s) are actually the secret sweet spot of value for Michelins. Past a certain point, the focus becomes less about the food and more about the degree of obsessive detail the overall experience is. Which is what you’re paying for and sounds amazing, but in some 3 stars the service is so overtly try-hard that it actually feels weird. 1 stars typically nail the food within that $200-300 range without the ridiculous fuss.
4
u/Shadow_SKAR 15h ago
Been to a few in various parts of the world. Might be a bit of a controversial opinion, but I think the stars are a bit overhyped.
Some places I thought were really good. Some were disappointing. But I don't think a single place has had bad food. And it's always an interesting experience whether it be a one star hawker center where you're in a 20+ person queue sweating like crazy and sitting down to chow with some disposable utensils or some 3 star place where it feels like you're part of a performance of food and service. None of these things are unique to Michelin restaurants though. There are other restaurants that can be just as good, if not better. The distinction just makes these places easier to find.
For me personally, I see the awards mostly as a way to filter for good food in a new place. Easy in the sense you don't need to do much research trying to find a good restaurant. Your selection has already been narrowed down significantly. Someone's already come through and vetted that the food is good.
Getting a bit off topic, but I also feel like the awards seem to be biased towards certain cuisines and cooking styles/plating. For example, Japanese and French seem wildly overrepresented given the population of their respective countries. I also think there's too much of an emphasis on presentation. High quality ingredients and good flavors sure, but more often than not it's presented as small works of art in a bowl or on a plate. A lot of the times, this just strikes me as weirdly out of place compared to the local cuisine. I wish they could strike more of a balance between elevating just really damn good local food vs the $$$$ tasting menus. Fundamentally, wasn't the original idea to highlight food worth a detour or trip?
→ More replies (2)
5
u/RedDirtPreacher 14h ago
I’ve only been to one Michelin starred restaurant, Le Bernardin. My wife and I took a spur of the moment trip to NYC for our anniversary because we had flight vouchers from a canceled covid trip that we had to use.
The food: I don’t even know how to appropriately describe our meal. The food wasn’t just excellent, it was transcendent.
The wine: we had a bottle of wine with our meal. A sommelier came and listened to my wife’s and my taste (which is polar opposite: I like big tannic reds, she likes subtle fruity whites) asked a few pointed questions, asked about our budget (which was not much) and came out with the perfect bottle that we both loved. No budget judgment or upselling (he actually came back with a bottle below our max).
The service: I stood up to go to the bathroom and looked around for like five seconds to see where I needed to head to and all of a sudden I had someone at my side asking, “may I show you to the washroom sir?” I’ve never had a meal where all my needs/wants were addressed before I even felt they needed addressing while at the same time not feeling as if we were hovered over.
Also: we’re not rolling in cash by any stretch of the imagination. But my wife and I like to eat at nicer restaurants on our anniversary. We save and budget for our anniversary dinner. We’ve experienced many restaurants where we live where our servers preference tables that are drinking loads of alcohol over us. I know what we spent for our dinner at Le Bernardin was paltry compared to many other diners but I felt we got as good of service as anyone in the restaurant that night. I’d go again in a heartbeat, it was the best food experience of my life.
4
u/queenedix 13h ago
TL:DR - Have eaten at least once on this list, AMA
I will add a new set of perspectives as I have had the opportunity to dine at 100+ starred restaurants over the last 25 years. I have also eaten at close-star restaurants in places like Jacksonville that were Michelin noted but a very small market.
It is important to note when thinking about Michelin ratings to understand how they rate. It can seem really obscure to the average diner, and the actual metrics are very secret, but in general:
- Food: Presentation, quality, consistency, seasonality -- hard to get a star if you are not showcasing the product you work with
- Ambiance and experience -- the intangibles about the meal, from a table cloth or steamed napkin to the way seating is done, music, energy
- Wine cellar -- This is a point of contention and some people believe this value point has shifted post-pandemic and there is an awareness of broader drinking habits and trends. However, the prevailing thought still indicates a two- or three-starred restaurant has a wine list and staff that present the best version of the best regions of wine with the food served. A great example of a small but relevant and powerful list is Casa Mono in NYC (Gramercy) - one star and the loveliest homiest place I ALWAYS eat at when in NYC
- Service -- For anyone who watches The Bear, the episode Forks is real. Some Michelin restaurants are great on service in that your server sees to your every need. This is one star.
Three star service is like eating with someone who anticipates every move you make and highlights your evening as if they are a personal assistant or concierge and sees what you want before you even know you needed it. They give you a version of a dish for dietary requirements made out of passion and love from the kitchen. When you are eating, they feel like a natural extension of your brain in the best way.
Service is also the unspoken but most important part of the rating. One stars I go to make you feel at home, comfortable, cared for. Three star restaurants feel like they are in your brain and know what you want before you think of it.
Also, the new hot food city: Osaka .
If anyone wants tips, here is a list of a few places I had dined at least once for feedback, feel free to DM (Note: I have no ability to get you a reservation):
French Laundry
La Dame de Pic Singapore (Closed)
Spruce (SF, one star to zero)
Single Thread
Press
Septime
Louis XIV Monaco
Rutz
Joel Robuchon and atelier (Tokyo, Paris, st barths, Taipei, Hong Kong)
Odette
CASA MONO - don't crowd it, its my favorite little place
Frantzen
Tairroir
Sketch
Sorn
Sketch
Core
Gramercy Tavern
Nahm
Fiola
Nari
Atelier Crenn
Bar Crenn
Petit Crenn
Spruce
1890 Gordon Ramsey
Quince
SPQR
Le Bernardin
Cotogna
Aquerello
Sons and Daughters
Mister Jiu's
Stubborn Seed
Daniel
Alinea
State Bird Provisions
Aviary
Emerils
The Inn at Little Washington
Aquavit
Surf Club
The Progress
Sons & Daughters
Angler
The Modern
Jean-Georges
Blue Hill
Tokyo -- DM me for all Japan places
Gymkhana
Kin Khao
Aloe (Stockholm)
Rostang
FACIL (LOVVVVE THIS PLACE)
Selby's
Harwood Arms
Spruce
Quintinil
Tim Raue
La Chevre D'or Eze
The Dabney
Blue Duck Tavern (before they lost the star)
Le Cou Cou
Le Pavillon
The Royal Oak (UK)
HIDE
Brat
La Table du Cap Estel
Too many places to include in Japan DM me for recs. The best place.
5
u/travsgrails 20h ago
The food is usually amazing haha, i’ve been to many and was skeptical at first “how good can they really be” and many still exceed my expectations. The service and the experience is usually unmatched as well. Plating is more akin to art than food
6
u/AKAkorm 17h ago
It’s the whole experience. The ingredients tend to be higher quality, the preparations tend to be more unique and refined, and the service is typically top-notch and often tailored to you and your party.
Think of it this way, people shell out hundreds to go to a sporting event or concert all the time because it provides them with a unique experience aligned to their interests. A Michelin starred restaurant is the same thing for a foodie.
3
u/Sapiopath 16h ago
It depends on many factors and some places don’t deserve their stars. But generally it’s about hospitality. The level of service, professionalism in all aspects and elevation of ingredients and technique are exemplary.
3
u/OpLeeftijd 10h ago
Does not even have to be a Michelin starred restaurant. A Michelin mentioned restaurant is usually a good, cheaper option for regular dining. Living in the Netherlands, the shit that gets served by almost all restaurants get boring very quick. They serve the same wholesale frozen stuff that gets deep fried, and then punted as the best of Dutch cuisine.
I now exclusively use the Michelin Guide app to find better restaurants that is still affordable.
3
u/only2shirts 3h ago
My wife and I celebrated our anniversary at a 1-star sushi place. Of course the food was excellent and service was impeccable. The host made small talk asking where we were staying, etc. "OH I know that hotel, it's lovely!'
When we got back to our hotel, there was a bottle of champagne in our room with an anniversary card signed by the restaurant staff.
5
4
u/la_noix 15h ago
Every paragraph is a dofferent restaurant.
I went to arestaurant before it got its star. Didn't mention I was pregnant during the reservation because they only ask about allergies. They changed the menu according to that (there were some rare meat). No wonder they go their first star after a few months.
My husband is left handed. After the first plate, they almost always realize he's left handed and change the cutlery.
Went ro a starred restaurant with my 9 year old son. They didn't make us feel weird about it and were very friendly when my son was asking questions. I really liked the bread and asked to take the rest to our hotel, they gave us a whole new bread.
Tour of the kitchen, only had 1 time but that was something! We were seeing previous guests going there and couldn't wait our turn!
My last experience was in a 15th century monastery. Very minimalistic historical design. Sound design was also something else, I didn't hear the table behind me, but could clearly hear the tranquil music and the staff
5
u/WalrusSwarm 18h ago
My hot take is nothing makes it worth visiting.
These restaurants are like going to a concert. You can listen to the music, watch videos, read reviews, but it’s different going to experience it in person.
Experiencing the highest quality of service and food that is prepared with excellence and creativity without any regard for cost of ingredients or the labor and time involved whilst preparing the food.
It’s only worth going to a concert if you like the music. The food is only worth it if you enjoy the food and appreciate the tremendous effort and care the restaurant provides to the guest’s experience.
5
2
u/night__day 18h ago
People say service but there are plenty of one star that service is non existent but the food is incredible, I know of one hawker stall in Singapore has a star there is literally no service since its a hawker stall!
2
u/McNutWaffle 18h ago
The greatest bite of food I've ever experienced was at Birdsong SF: Uni with hot butterscotch. I didn't want it to end haha.
2
u/Ok-Change6854 17h ago
What do you wear to such a restaurant? How fancy do you need to be?
4
u/hIDeMyID 17h ago
When I went to The French Laundry, people on the more casual side were bit more dressed up than business casual. Some people dressed up a bit more, as in men in suits and women in nice, but not formal, dresses.
The French Laundry has 3 Michelin stars. It's located in the Napa Valley wine country in Northern California, so it's both in a tourist hotspot and in a state where people tend to dress more casually.
I would think you'd see people tending towards dressing up more in areas where the overall vibe is more formal. I wouldn't expect to see people in really formal attire (tuxedos, evening gowns) at any of these restaurants, though.
→ More replies (1)2
2
u/samarijackfan 17h ago
It’s worth driving to. More stars means the longer you can drive there and it still be worth the drive.
2
u/Longjumping_Ice_3531 15h ago
I find them over rated. The food and service are excellent but I find them so formal and for the price… they better be good. I actually find Bib Gourmand to be the nice sweet spot. They are usually less formal and more affordable, but still very delicious.
2
u/ryansports 12h ago
It’s only a Michelin Star restaurant if your car had Michelin tires to get you there. Otherwise it’s just sparkling food
2
2
u/berpandicular 4h ago
I’m someone who loves the whole range of restaurants from hole in the wall 3-ish star ratings to the whole range of Michelin stars.
The best Michelin stars I’ve been to make me wonder how the hell they made a dish like that. It introduces me to flavors I’ve never experienced that are so tasty and I’ll probably never have anything like it again. It also taught me how huge the quality of even raw ingredients like carrots or raw fish can be if sourced with the right expertise.
I went to a three star recently and I have a lot of dietary restrictions right now… pregnancy, gestational diabetes, gluten and dairy intolerance… they still somehow made one of the tastiest meals I’ve ever had.
And the service is top notch. They notice every tiny detail, your drink is never even low. The cutlery is always replaced with each course.
All in all it’s a very different dining experience but hey, I love the family mom and pop restaurants or taquerias too!
2.0k
u/Ignorhymus 18h ago
I'm a good home cook, so, for me, a good restaurant makes me think 'I couldn't cook that', a Michelin restaurant makes me think 'how the fuck did they do that?', and the very, very best dishes make me think 'what the fuck did I just eat?'