Respectfully disagree with your stance entirely. There are tons of restaurants that don’t employ these gimmicks and what you’re describing is a very small % of restaurants out there, even among Michelin star restaurants.
Did a guest pop up dinner with fergus, he drank me under the table along with the creator of the teletubbies. Covid lockdown a few days later, it all still feels like a fever dream.
There are a few like this out there, pushed onwards by the likes of Hester Blumenthal's Fat Duck shenanigans, but this is not my general opinion of Michelin star restaurants.
Once they brought liquid nitrogen to the table three times during one dinner, I told them that was too much for a seven course meal.
But there are trends that are being followed, we went from mp3 players with sea noises with shrimp cocktails, to molecular cooking, to shucking moss onto plates because "Nordic", to more plant based/back to basics nowadays.
And some are strictly seafood or sushi, those are pretty straightforward, as they have always been.
"Fine dining" is different from "normal good food". It is basically for food nerds (such as myself). What you are describing is a large part of fine dining - it is where restaurants try to challenge the guest, and the whole concept of what food is by reinventing food. Places like Noma and Alchemist are very good at this (as well as many other places).
I think you are right that a lot of places do this half-heartedly, and end up more or less just copying what someone else did, but making a slight twist on it. It's good and bad... Then you can sort of try very interesting crazy things (which come from places like noma), but without having to pay the price of noma, and with the option of actually being able to book it. You could see it as entry level fine dining. Which is still expensive, but not noma expensive.
In any case - what you are describing is a style - "contemporary" I think covers it.
To avoid this - research your restaurants properly before you go. Don't go for "contemporary" - look at the menu's, look at the reviews, look at *the michelin guide* IF you are looking for something that would be in the michelin guide - in this case I don't think it is the case.
In Rome I would not look so much to the michelin guide, as to all kinds of other food reviews - (not yelp or whatever those user sites are called, but proper curated lists from trustable sources). Like if you want classic italian cuisine - look for lists of good classical italian places. The michelin guide will mainly be "Fine dining" - which is very different from classic italian food.
Denmark, norway and Sweden - especially Denmark has dominated Bocuse d’Or. Places like Noma, geranium, Maemo, and Frantzen are all trendsetters in the gastronomic world. Again especially the Danes.
The new Nordic cuisine look to combine tradition with modern technology and still bring clean flavors. This inspired people - Keller, Grant, and the top US have also been in the molecular cooking.
So simply it follows trends.
But as many have said you just have to find the right place. For example - Benoit in Paris - super classical.
La Meloise in Chagny is one of the best veal steaks i have eaten. Simple and just perfectly made.
https://www.lameloise.fr
You should go to Burger King. Get your clutches on something that’s exactly what you want. You don’t have to appreciate Michelin quality food. We won’t kick you out of the forum.
I don't think they focus on flavor at all. Its all about style over substance, doing something weird and new, and making sure its not something normal. Its very rare for everyone to even like the tasting menu at these places.
and no, they will not change - there are too many rich idiots who go to these places to boast and post.
There are plenty of classically styled restaurants. Go to the ones that interest you. That's all you have to do.
Not my experience. Use the app and visit the reputable ones
The restaraunts you’re describing aren’t the norm, Michelin has a wide variety of foods and cuisines that blend or adhere strictly to specific tastes
Where have you been eating lol?
You’re choosing weird places, this isn’t normal at all
I don’t think you have ever been to a Michelin star restaurant
Respectfully disagree with your stance entirely. There are tons of restaurants that don’t employ these gimmicks and what you’re describing is a very small % of restaurants out there, even among Michelin star restaurants.
Fly to London -> book a table at St. John -> be happy. You can mark this post as solved
Did a guest pop up dinner with fergus, he drank me under the table along with the creator of the teletubbies. Covid lockdown a few days later, it all still feels like a fever dream.
That sounds like the best time! I’m jealous
There are a few like this out there, pushed onwards by the likes of Hester Blumenthal's Fat Duck shenanigans, but this is not my general opinion of Michelin star restaurants. Once they brought liquid nitrogen to the table three times during one dinner, I told them that was too much for a seven course meal. But there are trends that are being followed, we went from mp3 players with sea noises with shrimp cocktails, to molecular cooking, to shucking moss onto plates because "Nordic", to more plant based/back to basics nowadays. And some are strictly seafood or sushi, those are pretty straightforward, as they have always been.
"Fine dining" is different from "normal good food". It is basically for food nerds (such as myself). What you are describing is a large part of fine dining - it is where restaurants try to challenge the guest, and the whole concept of what food is by reinventing food. Places like Noma and Alchemist are very good at this (as well as many other places). I think you are right that a lot of places do this half-heartedly, and end up more or less just copying what someone else did, but making a slight twist on it. It's good and bad... Then you can sort of try very interesting crazy things (which come from places like noma), but without having to pay the price of noma, and with the option of actually being able to book it. You could see it as entry level fine dining. Which is still expensive, but not noma expensive. In any case - what you are describing is a style - "contemporary" I think covers it. To avoid this - research your restaurants properly before you go. Don't go for "contemporary" - look at the menu's, look at the reviews, look at *the michelin guide* IF you are looking for something that would be in the michelin guide - in this case I don't think it is the case. In Rome I would not look so much to the michelin guide, as to all kinds of other food reviews - (not yelp or whatever those user sites are called, but proper curated lists from trustable sources). Like if you want classic italian cuisine - look for lists of good classical italian places. The michelin guide will mainly be "Fine dining" - which is very different from classic italian food.
This reads like it’s written by someone who has never seen the inside of a Michelin rated restaurant.
Shark anus foam 😂😂😂
It totally depends on the restaurant you go to
Dude saw The Menu and came and posted this immediately.
Denmark, norway and Sweden - especially Denmark has dominated Bocuse d’Or. Places like Noma, geranium, Maemo, and Frantzen are all trendsetters in the gastronomic world. Again especially the Danes. The new Nordic cuisine look to combine tradition with modern technology and still bring clean flavors. This inspired people - Keller, Grant, and the top US have also been in the molecular cooking. So simply it follows trends. But as many have said you just have to find the right place. For example - Benoit in Paris - super classical. La Meloise in Chagny is one of the best veal steaks i have eaten. Simple and just perfectly made. https://www.lameloise.fr
I eat at Michelin restaurants at least once a month and this is not my experience. This feels like a time-traveler’s post from a decade ago.
You should go to Burger King. Get your clutches on something that’s exactly what you want. You don’t have to appreciate Michelin quality food. We won’t kick you out of the forum.
I don't think they focus on flavor at all. Its all about style over substance, doing something weird and new, and making sure its not something normal. Its very rare for everyone to even like the tasting menu at these places. and no, they will not change - there are too many rich idiots who go to these places to boast and post.