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Woman Left Hungry After 27-Course Meal At Michelin-Starred Restaurant, Shares The Ridiculous Things She Was Served
Interview With Author
Michelin stars are awards coveted by chefs worldwide who want their restaurants to be put on the gastronomic map. It’s a badge of honor, for sure. However, it’s not always the indication of quality that many of us assume it to be.
Writer Geraldine DeRuiter, the founder of the Everywhereist blog, went into excruciatingly hilarious detail about her horrendous dinner at “the worst Michelin starred restaurant, ever,” called Bros’ in Lecce, in southern Italy, in the ‘heel’ of the country’s ‘boot’ on the map.
The meal was expensive, pretentious, and Geraldine didn’t hold back any punches in her witty, snappy, and funny critique that had me taking notes for the next time I have a bad meal and need to vent. From actually rancid food and tiny portions to rude staff members and getting citrus foam served in a plaster cast of the chef’s mouth, this wasn’t the type of experience to gush about to your friends. This was something to call out.
“Maybe the staff just ran out of food that night. Maybe they confused our table with that of their ex-lover’s. Maybe they were drunk. But we got twelve kinds of foam, something that I can only describe as ‘an oyster loaf that tasted like Newark airport,'” she writes.
Naturally, the story was so good, it went viral on Twitter and beyond. It’s better than fiction and we hope you enjoy reading about it all as much as I did, dear Pandas. You’ll find Geraldine’s highlights from the awful meal for her social media below, but if you’d like to read the story in full, you can visit her blog right over here. Floriano Pellegrino, the chef at Bros’, later responded with a 3-page statement, likening his food to art.
Geraldine told Bored Panda more about her experience at the restaurant. “It’s honestly hard to pick the worst thing about this meal,” she said. “It was a symphony of mistakes made by the kitchen. But honestly, the worst part? It was that the food didn’t even taste good and it was so, so expensive compared to other, wonderful meals we’ve had in Lecce.”
Meanwhile, pie artist, author, and food expert Jessica Leigh Clark-Bojin told me that it’s important to keep our sense of humor no matter how badly the meal seems to be going. “If nothing else, you’ll have a great story to tell later…” Scroll down for Bored Panda’s interviews with Geraldine and Jessica.
More info: Twitter | Facebook | Everywhereist.com | Book
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Writer Geraldine visited Michelin-starred restaurant Bros’ in Italy. Unfortunately, her experience was intensely negative
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The blogger explained everything that was wrong with the dinner. Her story was so fascinating, it instantly went viral
Image credits: everywhereist
Geraldine said that she isn’t sure exactly why some chefs “sacrifice everything for aesthetics,” but she has some ideas. “I guess they’ve forgotten what it means to actually be a chef. They’ve let ego overtake everything else,” she told Bored Panda.
“I think that food can be so overworked and so far removed from its original source as to become pretentious, but when that happens fault obviously lies with the chef,” the writer said that the fault ultimately lies with the chef, not anyone else.
I also asked Geraldine for some advice for those of you Pandas who enjoy her style of writing and would like to follow in her footsteps but feel a tad too shy to show your work to the world. According to the writer, we should all just go for it.
“The internet is full of people who are going to scream at you, whether you voice your opinion or not. So you might as well voice your opinion. And honestly, what are you waiting for?”
Pie artist Jessica gave Bored Panda some awesome insights into why some restaurants have absolutely tiny portions. “Tiny is relative!” she said that the size of the dishes very much depends on who is eating.
“Some restaurants have ‘tasting menus’ with intentionally small portions to enable guests to sample many different types of dishes without over-stuffing themselves. Of course, the sticker price on these small tasting dishes at ‘fancy’ restaurants may be comparable to the price of a full entree at a conventional family restaurant, which can influence expectations when you aren’t already familiar with the establishment you are attending,” she told Bored Panda.
According to her, it’s always best to do some upfront research on the restaurant you’ll be going to if you have any worries about the type of food and the size of the portions you might be served. “If portion size is a concern for you, check out the restaurant’s Instagram account first and get a sense of what the food looks like before you go, and you’ll avoid disappointment.” However, research doesn’t always pan out! Sometimes, there’s a nasty shock waiting for you, even if the restaurant has glowing reviews.
“This was the largest course of the 27 (We got six noodles and one piece of bread each) I’ve added the bread plate for scale.”
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“A course for *two* people at Bros”
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Most annoying aspects from the whole dinner experience:
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“Rand holding up one of the courses – a paper-thin fish cracker – in its entirety”
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“This was a main course. It’s about a tablespoon of food”
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“A sliver of oyster loaf with foam. David’s face here says more than I ever can”
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“Teaspoon of olive ice cream”
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“Rand tries to figure out what part of this dish is edible”
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“He cannot”
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“The meat droplet course”
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The chef at Bros’, Floriano Pellegrino, responded to Geraldine’s review with a statement where he spoke about food as art
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Geraldine and many internet users found it absolutely hilarious
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Geraldine told Insider that her experience eating at Bros’ was “as though someone who had never seen a restaurant or eaten food tried to replicate what they thought a restaurant was.”
The number one thing that stands out to me when I read Geraldine’s work is her honesty. She’s very forward about sharing her real feelings, but I wouldn’t call them blunt: they’re razor-sharp. Her scathing review of the Bros’. restaurant got to the core of what many of us absolutely loathe about dining out—the fact that some chefs eventually become so full of themselves, they forget they’re supposed to be making actually edible food for real, live, thinking, feeling human beings.
I’m awe-struck by the fact that Geraldine and the entire party of diners had enough patience to deal with the restaurant staff reprimanding them and serving them sub-standard food, including rancid ricotta.
Geraldine is an acclaimed author, a world-renowned public speaker, and runs the award-winning Everywhereist blog. She’s been lauded by TIME Magazine as creating “consistently clever” work while The New York Times has called her writing “dark and hilarious.” When she isn’t traveling with her husband around the world, she lives in Seattle.
Pie artist and food expert Jessica told me just last week that we should definitely call out the chefs if what we’re being served is awful, objectively.
“If your lettuce was a little wilted because they spent so long arranging it artfully, or your ice-cream a bit melty by the time they added all the fancy toppings, keep the feedback constructive. If their ‘reverse spherification shrimp balls with oyster foam’ gave you food poisoning, feel free to let ’em have it!” she told Bored Panda.
“You may be an artist, but if your chosen medium is food, remember that somebody has to eat that art in the end!”
According to Jessica, what we might call pretentiousness on a plate to her is “food that has wholly sacrificed flavor, texture, and the general eating experience in service of aesthetics.” In other words, some chefs focus one side of the scale, ignoring taste for the sake of presentation.
Not all fancy food is automatically bad, of course. “If your food is complicated, presented in an unusual fashion, or requires a little more interactivity from your guests than they may be used to, that’s all fine provided you’ve used fresh ingredients that combine to create a pleasing flavor profile and mouth feel. If your guests’ mouths are as happy as their eyeballs at the end of the meal, then your fancy food is not pretentious, it’s just delightful!”
We also have to be aware of our own subjective tastes. “If you didn’t enjoy the process of eating the food—perhaps you felt there were too many steps involved, things took longer to eat than you would prefer, you personally didn’t enjoy the visual presentation, etc.—then I would chalk it up to ‘different strokes for different folks’ and maybe choose a simpler dining experience for yourself in future and leave it at that,” Jessica mused.
“If, however, something about the presentation of the food affected its actual quality, that is a different story. If in service of presenting the food in a particular way some elements ended up cold when they were supposed to be hot (or vice versa), or the freshness of any element was compromised, that could warrant a tactful comment to the server. Just remember, that you are dealing with real people with real feelings when leaving critical reviews,” she said.
People had a lot to say about the review:
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Mike Rugnetta’s observation about cookbook covers might seem amusing at first, but it touches on a greater issue of presentation versus reality. Much like how the fancy design of a cookbook cover fails to guarantee culinary expertise, the allure of a Michelin star at a restaurant doesn’t always ensure an exceptional dining experience. Reviews like Geraldine DeRuiter’s on her blog provide firsthand accounts of the disconnect between expectation and reality, reminding us that not all that glitters in the culinary world is gold.
More on the humor behind peculiar presentations can be found when exploring unusual cookbook covers.
What do you think ?
Gaby Almodovar 4 years ago
When you have any kind of allergies, never go to a fine dining restaurant, and especially not for a degustation-menü. Trust-me-bro-I-am-a-chef, but for real. I worked in fine dining restaurants, and although the dinner-time is about 3 hours, there is 5 hours preparation-work before. For a degustation-menü are at least 50-60 kind of elements on plates-all together-and the staff is the very minimum, with a restaurant can function. No time and no staff for special-demands, like lactose-, glutenfree, just to mention the more common ones. I would recommend for you the bistro, or even fine-bistro style restaurants. There the recipes are not so written-in-rock, and the kitchen staff can be more flexible. Btw, that "citrus foam" is a kind of culinary-scam: sounds good, gives nothing wow!-feeling to the dish, but they can charge with a 10 dollar or euro more. It's basically citrus juices, water,seasoning and soya lecithin, what is made foamy with a blender at a degree between 60-70 Celsius.
Dasha Slepenkina 4 years ago
I visited a Michelin restaurant once to celebrate a year anniversary of being alive after a bad accident that should have killed me. It was the worst dinner of my life. Nothing as ridiculous as this place, but the food was disgusting. They served a beef wellington that was wet - not even soggy, wet. They had meat-based doughnuts which tasted like eating pure chunks of salt. I don't even remember what else we had, but it ranged from bland and forgettable to just gross. And the price tag was obscene - even though we were still hungry afterwards. We went out and got some delicious chicken satay at a local Thai place to chase that meal and this was 100% better!
Taryn Wallace 4 years ago
If I die without ever finding out what "meat based doughnuts" taste like I'll be 100% ok. Also sending wishes for many more additional anniversaries and MANY MORE GOOD FOOD EXPERIENCES. 😀
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Demi Zwaan 4 years ago
I wouldn't call this food, but about the portion sizes... if you get 27 courses, you must know they're all tiny. I mean, if one of the courses is a normal sized plate, you'd have no room for the other 26. All of them together should be enough to feel full.
Anne 4 years ago
I agree with you. It's a 27 course meal. Of course all dishes will be bite sized. Foam is a bit outdated, but that is their concept. They should have read about the restaurant before making a reservation. It's not like the menu (and portions) are a secret.
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Carol Emory 4 years ago
Here is another question. Who was the idiot that gave them a Michelin star? How much were they paid for it? In all the time's I've seen Gordon Ramsay critique restaurants that were failing, his number one gripe was "Stop the tacky BS and just make good food. Treat the customer well and they will return."
Flopsy 4 years ago
That cast of the chefs mouth was disgusting! I gagged just when I saw it, under no circumstances would I eat that foam, let alone pay to eat it. Wow!
Mad Dragon 4 years ago
Licking it out of the chef’s mouth was 100% about the chef’s pleasure, not the diner’s.
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John Baker 4 years ago
He descended into self-parody and didn't even realize it.
Load More Replies... Otter 4 years ago
Restaurants like that don't exist to provide food, they exist to provide social media post fodder! You should have known to eat first.
Angelar 4 years ago
I don't know..This reaction is like bashing Haute Couture for being unwearable. I think that is a good analogy.
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Aeon Flux 4 years ago
I went to a Michelin starred restaurant in New York, one that's been around for a long time, with a good name, and a chef with a reputation for being both talented and kind to his staff. It was as incredible as I had hoped. One of the best meals of my life.
Kitty Jordan 4 years ago
I had the pleasure of going to one once, and had an absolutely superb beef wellington that I dream about to this day.
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Caro Caro 4 years ago (edited)
Pretentious Chefs. They forget that we want edible and enjoyable food without the snobbery, on normal plates with silverware. Waiters telling me off will get slammed for sure. I'm pretty sure the Michelin will be checking this out. I just went to their website and OMG what a BS. He loves himself more than the food he cooks and both are gross.
Adam Jeff 4 years ago
I'm sure it was terrible, but if you book a 27-course Michelin-starred tasting menu without googling the restaurant reviews first, you've clearly got more money than sense and deserve what you got.
moon bug 4 years ago
The restaurant actually has a 4.4/5 star review on google. Apparently there is a lot of people with terrible taste.
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janel jones 4 years ago
Everything looks gross. But if I had allegeries I would probably check or call the restaurant before hand to make sure they could accommodate. website says "tasting menu" not full courses so I'm not sure why they thought they would get full. but anyways it looks a hot mess. lots of Avant garde so I probably wouldn't expect anything low key. its basically saying its out there and crazy!
Jim Manson 4 years ago
If Momofuku Ko can accommodate allergies then this one could too if they wanted to.
Load More Replies... LostSoul 4 years ago
I love good, well-cooked, healty food by a pro, love going out, eat at "normal" restaurants with a quality approach. -But whe I read "fine-Dining", Michelin, or menues with more than 5 courses, I´m out. This like a 100m-Yacht or a ferrari. Absolutely superfluous. If you have too much money, give it to the needy or get what you deserve.
cybermerlin2000 4 years ago
If there is one business you don't want to survive the pandemic, then it is this one
Flying Captain 4 years ago
They must've gotten their Michelin Star by chance...the restaurant critics always visit incognito, often times not even close family member are supposed to know where they are eating. So if you look at the Google reviews you get to see to a varying degree the same dishes but more refined display. Not as heartless as OP points out. So I'd say the restaurant serves in an inconsistent quality which in turn makes me think they got their star by chance....apart from that many stated that they didn't like the food.
Victor Wolf 4 years ago
This is why I don't give a crap about Michelin stars! I would also question the sanity of the 'experts' who grant Michelin stars!
Bacony Cakes 4 years ago
The "Citrus Foam" looks like the result of gay sex with the Michelin Man.
Gerard Neaux 4 years ago
The love child of the Michelin Man and these two Michelin cooks
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/bored_as_heck/ 4 years ago
I mean nobody goes to these places to get full. It's more of an experience than a meal
Hugo Raible 4 years ago
Maybe if you just want to get your stomach full then better have a one-course McDonalds Menu than going to such a restaurant... then you also don't need to open your mind for new experiences.
Katinka Min 4 years ago
My pity for the allergy thing is limited. Seriously, don't go to these kind of meals, if you are allergic. A lot of the stuff looks gross to me, but the comlaints sound a tad childish. Did you seriosuly not know what you were getting into?
Id row 4 years ago
The fact that a Michelin rating was invented by a tire company really kills any credibility it may have, for me anyway. And was that a typo above? Did they really serve something called 'meat droplets'? And that foam thing you were supposed to lick out of the mouth? tf? This chef really thinks who he is. I think he wants to be Putin on the horse. He just comes off as ridiculous.
Marco Conti 4 years ago
I had a similar experience at a Michelin starred restaurant in Rome once. We all went to the local pizza joint down the street later. Then once again in New York, as guests of these big shot salespeople. That was even worse. I think it was 56 courses (at least it seemed so) and none of them had more nutritional value than a single M&M. Not the peanut kind. That one has proteins at least.
Kathryn Baylis 4 years ago (edited)
So who TF gave them their Michelin Star? Or did they get tipped off and serve food that wasn’t rancid and unpalatable that night? Every dish these folks spent way too much money for looked like something that had been vomited up by previous diners, so the fuckwad chef decided to serve it again. Plus, the wait staff sounds like a bunch of stuck up assholes—-they’re probably relatives of the chef.
Jimi Laoshi 4 years ago
You don't go to a Michelin restaurant to fill your belly. You go there for the taste. This is like going to Phantom of the Opera and then complaining that the music disturbed your sleep. Self made ignorants.
Jim Manson 4 years ago
Funny, I've been to French Laundry, Per Se, Le Bernadine and Masa. Yet I never walked out hungry.
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PurpleUnicorn 4 years ago
It doesn't read much different to the type of tasting menu I've seen for many so-called fine dining places. Tiny morsels of food is the only way to manage so many courses - but they are supposed to be "explosions of flavour" etc etc - not for me I'm afraid, couldn't justify the expense.
Kas Ban 4 years ago
I am cringing for this lady. If you can't handle a Michelin star restaurant, dont go to one. I am so embarassed for her. Even the fact they were laughing at and taking pictures of their food at the table. I am crinnnnging for her. I would never admit to being this unclassy and crass. Meanwhile someone will write a whole article about how unclassy and crass they are, and wear it with a badge of honour. Such a big yikes. -_-
John Baker 4 years ago
The so-called "chef" is the one who should be embarrassed. And don't be such a pretentious ass. It isn't a good look.
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Rissie 4 years ago
I looked them up, it's even more pretentious than this post makes it to be. What a bunch of posers and what the huck is wrong with Michelin to awards restaurants like these a star in their guide, when there are so many talented chefs out there that serve beautiful and tasty dishes? Ugh.
Amanita Virosa 4 years ago
I goggled the original article for this post, she is very funny. https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/
Ross Warren 4 years ago
Every photo in this article made me think "Eew, gross!" Even the picture of the chef.
Dave P 4 years ago
It is well known that the Michelin people will give out stars to places like this, because they are more wowed by the pretenousness of the experience over the actual food. Not to say there arent 3 star rated place with real food and portions. When I go to a fancy place, I look for one that actually serves food. I want an experience, but also to feel full. My last birthday I went to a fancy bistro, and had an amazing meal which included a huge 45 day aged ribeye steak. I don't know why you would go to a place like the one in the article except to brag how pretenous and "cultured" you are. What a waste.
John Baker 4 years ago
And the people who defend this pretentious culinary wankery and look down their noses at the ones who dare to call it out for the absurdity it is are the shallowest, most worthless assholes on the planet.
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Mad Mar 4 years ago
The money they paid to not be fed is absurd. And the food the kitchen must have wasted trying to make everything artsy isn't probably any better. People came to be fed. So feed them. Make the artsy s**t for a between meal pallet cleanser. Not as a dish. I'm surprised they just didn't get up and leave as they weren't being served...actual food.
RoseTheMad 4 years ago
Most michelin restaurants are a total scam, a waste of money. You'll be served tiny portions of sub-par food, but apparantly because it's "so creative" it costs a fortune. F**k off with your wanky ass s**t, I'd rather go to an ACTUAL cafe/restaurant that you know, SERVES ACTUAL F*****G FOOD.
ZAPanda 4 years ago
I've been to one of these places with the weird foam and globs. It's interesting but something you want to do only once. Also, you won't be satisfied so maybe eat at an actual restaurant before you go.
Gogubaci 4 years ago
the reason these restaurants exist and are not burned down by an angry mob as they deserve is because they appeal to certain people's snobbery. And some innocent people who just want a nice experience because who didn't hear about michelin star restaurants and chefs fall victim to these kind of scams.
UpupaEpops 4 years ago (edited)
We have a 1 Michelin star chef in town. I wanted to go see what the hype is about. I can afford to overpay for food once in a while. But as I have IBD I need to check out every place beforehand as I hate sending back food, but I also hate being hospitalised. Glad I did. There was a grand total of ONE item on the entire menu I would have had. Not necessarily because of the IBD, but the list was just so f*****g pretentious. I love trying new things, but this was just too much. I mean buffalo milk jelly?? Foie Gras parfait?? Kohlrabi spaghetti?!
Gaby Almodovar 4 years ago
Foie Gras parfait is a very simple thing, it's in fact goose-liver parfait, and it takes max. 15-20 minutes to prepare + the freezing-time. Kohlrabi spaghetti is more easier... there are these spiral-cutters, and it takes about 2 minutes to cut the vegetable in spaghetti-form, and another 2 to pre-cook it. Milk-jelly (buffalo or who tf cares what), is also a max. 10 minutes thing. These are simple things, what anyone can do at home without any special gear. It's just the name what makes to look them fancy.
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Imogene Cargeaux 4 years ago
The one about how there's no Michelin starred restaurants in New Orleans says everything about the Michelin ranking system. Also, can we acknowledge how Michelin is a freakin tire company? Like, how did they get to become the judges of fine dining experiences? (I know the story but I'm trying to point out how ridiculous this ranking system is) I'm from Chicago n moved to NOLA N I am blessed to have lived in 2 places w/ great food. Tho, NOLA has some of the best food in the US. I spent 2 yrs traveling on a semi truck w/ my husband all thru the US n Canada. our whole mission was to find the best restaurants, from fine dining to food trucks. I haven't had a good experience from any Michelin starred restaurant. I always left hungry or just annoyed. Lol. Some of the best food we found was from the small, "hole in the wall," mom n pop places in the middle of nowhere. also, in NOLA, it's harder to find a bad meal than a good one. Even the gas stations have great food unlike most places!
Imogene Cargeaux 4 years ago
Also, just FYI. If you want a good meal while traveling, ask the locals where they eat. You're guaranteed to find the best spots in town. The most popular places that tourists frequent are usually the most overrated. Like, Acme Oyster house.. they have great food, sure! however, there is never not a line around the block, on top of that each day there is only so much fresh seafood.. so once that's gone, all you're getting is frozen s**t. At busy places that fresh food goes quick! So you're paying tons of money, waiting forever just to eat somewhere because it has clout rather than quality food. But you could walk right across the street n go to Felix's (the one on iberville not the one on bourbon) and get seated immediately, get super fresh seafood, get one of the best meals in NOLA and pay 1/4 of the price. It's hands down my favorite seafood place in NOLA.. also, Pat O'Brien's shepherds pie. You HAVE TO TRY IT! F**k all the fancy places. Those are the best restaurants in the quarter
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Valerie Herman 3 weeks ago
i went to the French Laundry, and it was one of the best meals I ever had.
Regina Nox 3 weeks ago
I have only one thing to say about this: once I saw the chef's photos, the rancid ricotta made perfect sense.
Learner Panda 3 weeks ago
Did you have to pay before you "ate?" If not, I would have refused to move or pay until I received some actual food, on a plate, with a knife, fork and spoon.
Catharina Geerts 3 months ago
How do they even make such small portions? Anyway, It's obvious that even 27 dishes like that can't fill your stomach. Every dish looks like just one bite. How many bites would it take to eat a normal dish of, say, spaghetti, or a pizza? I've never counted it, but it will be quite a bit more than 27, I guess. And indeed, some of that food doesn't even look edible. How on earth did they earn Michelin stars???
Brando Dean 2 years ago
I haven't been to a Michelin star restaurant or anything like that. I once went to a cafe in Melbourne and had the best meal of my life for a few dollars- Gnocchi with chunky vegetables and tomato sauce.. Likewise I went to a restaurant that was considered a good restaurant where the food was delicious but the portion sizes meant I was still hungry. But hands down worst meal I had was a middle priced "minestrone" Vegetable broth with chunks of vegetables barely cooked. Left me with an upset stomach while I was at a rock concert. Fun. This guy just sounds like a pretentious prat.
arun rout 3 years ago
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Tanzania Safari Tours 4 years ago
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Michał Osiecki 4 years ago
hey Im gonna make food that taste's like chocolate with gianduja ganache but looks like real human feces so you will be disgusted eating it. Its art bro, don't you understand art?
Cozma Ioan 4 years ago
Took a look, it's current menu is 200 euro per person, for 13 courses. Pretty steep! Also, seems his business(has many adjacent ones) skyrocketed because of this critic post. He's sold out of his mouth molds and has preorders for more, at 58 euro a pop... Crazy the world we're living in...
Susan Walker 4 years ago
Literally turned my stomach. Looks like a load of regurgitated reflux.
Janet C 4 years ago
I've eaten at a "starred restaurant" twice. Never again. Ridiculously tiny portions. Stupidly non-functional presentation. Pointless ingredients and garnishments. Give me a local restaurant owned by a local family that does delicious foods in reasonable portions on actual plates and with actual serving and eating utensils.
Christian Storms 4 years ago
Soo what bewilders me: Who gave the Michelin Star, who gave the permission to sell "edibles", who enthrusted those "artists" with food and patrons?
Rich Peall 4 years ago
Here's a thought... That chef with his 'design' of food, has, in his way, created real art. It was not food forgotten about by the next day, no... this was food that STAYED in her mind, she's even exploring having a memory of it tattooed on her. That's pure art, invoking an emotive response and one which strikes the person that 'consumes' it and stays with them. Sure the food may have been "bad" - But it has stuck with her, and sparked a massive (viral) response on the internet. In my eye's the chef has excelled at his job.
Jette Wang Wahnon 4 years ago
I had a meal at one of Gordon Ramsey´s restaurants in London....nothing to write home about...He is a wanna-be Jamie Oliver and make tv travel shows as a wanna-be Anthony Bourdain...fails on all levels. Now,my best experience was eating Paul Bocuse´s delicious food in the 70ties when he stayed in Lisbon during his renovation of his restaurant in Lyon....Every week-end for about a year we and the kids would gorge ourselves with his Sunday buffet...His Chocolate Mousse to die for !
Caroline Overill 4 years ago
There was an episode of Masterchef where a contestant was told his plate looked too bland. No colour on it. Then they go to a really high end michelin starred restaurant and the chef has done a completely white plate. Oh how fantastic it was, how bold and daring. Some of these chefs are really up themselves. If they had a restaurant full of sycophantic other chefs they'd be ok but they don't. They have the public off the street.
somnomania 4 years ago
i hope she also contacted whoever hands out the michelin stars about this place, it sounds like they absolutely don't deserve them at all
Onion rings like to make your breath smelly 4 years ago
I dont even know why this is called a michelin star restaraunt... do they give out michelin stars for the worst food?
Chris DiFonso 4 years ago
I have ZERO sympathy for this woman. She and/or her husband should have researched the restaurant beforehand. They would have known what to expect, and would have enough information to decide not to go there at all.
shado 4 years ago
Michelin starred restaurants have slowly become their own joke in the world of food, not to mention a proven way to overcharge on most anything cheap that would normally be next to impossible to peddle elsewhere. I feel sorry for the real chefs out there that actually create great meals because this twat barely rates above a con-artist status with me.
Todd Hollfelder 4 years ago
Had a dinner like that with a date once. He thought $300 a plate for a 16 course meal would be a great surprise. It was. Like the comment above, my experience is pretty much comparable to theirs. I don't eat seafood and my date ordered the seafood experience. It started on the wrong foot. Thanks there was wine and a full bar.
Susan Mercurio 4 years ago
If the restaurant is serving you a "tasting menu," Jessica, they need to inform you at the beginning. That wasn't a "tasting menu," it was hubris on the part of the "chef."
bill marsano 4 years ago
As a professional wine/spirits writer I was invited to several tasting dinners. I hated all of them for the reasons amply illustrated above: tiny portions, unidentifiable food, long waits between courses, the need to find a pizzeria afterward. British chef Nigella Lawson put it best: "I'd rather have ground glass rubbed into my face than go to another tasting dinner."
Diana Hansen 4 years ago
if you are dumb enough to fall for their beliefs you got what you wanted.
nc-werneran25@netcologne.de 4 years ago
The Cook knows, that you are too good educated people … next time ask a hungry trucker and invite him, to eat with you …. Be sure, you will be very satisfied after dinner 😁😁
Caroline Driver 4 years ago
Acid reflux is a kind way of describing that mouth 'dish'. Maybe they've not heard of 'cream pie', which is what I first thought of.
Michael Sollace 4 years ago
Why I don't eat Foo foo food. Had lunch with a President and ended up going for Pizza afterwards. Portions so small it was like the whitehouse had a kitchen budget cut! Other guest with me just looked at me and we laughed and whispered where's the food. Hahaha. But there were no OD FOAMING MOUTHS. HAHAHAAHA!
Alexander Smith 4 years ago
So to start. I don't exactly blame them for their complaints. I also don't grasp the term Michelin Star (seriously you say Michelin I think of tires). I do understand the premise of fine dining and art. In the case of fine dining most of the portions are accurate. The idea being many small mild/light flavors to not over power the rest of the meal. Because they don't really discuss the flavor I can't comment, however the use of the term rancid in most forms is a bit suspect. The other aspect about fine dining is presentation/artistic appearance. Art is open for interpretation by it's very nature. Some of the pieces they cooked were attractive but most seemed designed to disturb the eater. I am glad for this post if only so I never eat there. As for calling out the wait staff, that wasn't really called for yes they may think you knew what you were getting into even if you didn't. They may be heavily tattooed or pierced. These things are irrelevant.
Alexander Smith 4 years ago
Calling them out for being rude is valid. I'm not an uptight patron I grasp sometimes days are rough but it is important to smile and be helpful in jobs like this even if it's a a challenge to be. In closing I think to a huge extent they were upset over something they weren't used to and should have tried to be open minded and just gone and bought a cheeseburger after.
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Uber Mensch 4 years ago
The inflated ego, self-importance, arrogance, and distilled and concentrated narcissism of this "chef artiste" boggles the mind.
Jill Bussey 4 years ago
So you went for a meal and left hungry. In which case, surely a case of breaking trade description laws? I would have asked for some proper food and waited for their reaction!
Augustus Boldery 4 years ago
Don Quixote was a man who thought he was on his own horse, that didnt actually make it truth, nor did it make him an actual warrior, simply because sancho said so.
Luis Hernandez Dauajare 4 years ago
Reminds me of the bit of the book Good Omens, when Famine becomes a food critic and restaurant designer with things like these...
Sasha 4 years ago
Haha, I make mouth mugs like that, with a tongue sticking out as a handle (not a cast of anything though...). But im a ceramic artist and my thing is making stuff that people can interact with and provokes a visceral feeling in people. Several of my teachers who have seen all sorts of s**t were still "thats nice but i wont ever drink out of that" whis is fine. When youre in a restaurant its supposed to be about the food, dinnerware should only enhance the experience and not be the center piece. My teacher actually runs an insta where she shames chefs who photo their food on artists plates, and its like 90% and 10% food and the plate is basically the center of the composition, but theres no credit the artist who made it. Food is art, fine. But the measure of a painting is not how it tastes or smells but how it looks, then food arts primary measure should be its taste.
Mewregaurd Hissyfit 4 years ago
Places like this exist only because of brainless retards with more money than they know what to do with, and with absolutely NO taste.
Sheila Stamey 4 years ago
This reminds me of the wine tasting I went to when they served white wine that had been opened for at least a week, don't have any idea why, but it came under the " you just have to try this" deal,I mindlessly agreed, because my mother taught me manners. I barely avoided gagging. I inadvertently totally insulted the host of the event by begging for anything, water, mountain dew, ANYTHING, to rinse my mouth with. I heard great gusts of laughter explode behind me, and that children is fire I got both a date, and an interview in the newspaper with our local cuisine journalist. Great people to date, they have tickets and get to go to all the cool things.
Kim Lorton 4 years ago
The chef sounds like an arrogant PR**K. The person who ate there and submitted his place for a star, had to be an anti food person with no taste buds. I will take good cooks over a place like that any day!
Melissa TO 4 years ago
Marshmallow cuttlefish, olive ice cream, paper fish cracker, foam air that dissolved before they even touched it. An orange that they weren't supposed to eat, a teaspoon of crab, shots of vinegar, meat molecules. And they got yelled at if they stood up to go smoke! I'm sorry, I'm not paying $200 for that.
J Robertson 4 years ago
I bet it was a small fortune for them to have gone there as well. What a pompous ass. Just absurd all the way around.
J Robertson 4 years ago
Yup. Just looked it up. Their website says €200 per person for an 18 courses. So I'd guess another €75-100 for 27 courses. You can just feel the arrogance oozing from the website. Very douchey.
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Denise Lewis 4 years ago
I hope this so called meal didn't cost a fortune it looked really gross and the tiny portions are just awful i really don't think i would have been able to sit through 27 courses of this and the CHEFS look like a couple of douche bags just because they received some ridiculous award that gives them thee right to call there food are when it looks like garbage
Paulo Leitao 4 years ago
"my man i just wanted some protein" is all the explanation you need. You did not want to dine at a several course, michelin star restaurant where they serve minimalist food. You wanted "some protein". So go to macdonalds. Or the pizzeria around the corner. Also, if you did not (or pretended to not) understand what the chef meant with his long (and honestely unnecessary) text, then you REALLY do not belong in that restaurant. Also, fine dining restaurants do NOT acomodate for food allergies. They ussualy have a set menu. You are the ones to went into their restaurant to eat. Nobody forced you to go there. Expecting them to change their menu for you is utterly ridiculous. Im sorry, but i believe you are 100% in the wrong here. People need to know how to differentiate a normal dish restaurant from one that is about degustation.
Melissa TO 4 years ago
They served shots of vinegar and rancid ricotta balls. The food was intentionally bad. Olive ice cream, marshmallow cuttlefish. Read the article, the food really was bad.
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Oogiebogieaugiedaddy 4 years ago
When I watch Chopped the chefs always say we eat with our eyes first. Every thing you were served like it was eaten and came out the other end. Completely gross. All of you should be paid for having to even look at that food???
Erik Granqvist 4 years ago
So I have never eaten a 27 course meal. But in general, too mamy courses can destroy any dinner, because of 2 reasons: 1) the kitchen need to nail a stupid amount of steps. And for every course, that become more and more unlikely. 2) every course will be tiny.
Nikki Sevven 4 years ago
What a bunch of pretentious, bougie BS. Not a single one of those dishes was appetizing, and most were repulsive. What idiot gave these self-centered hipsters a Michelin star?!
John Baker 4 years ago
And to think idiots with more money than brains (or taste buds) pay hundreds of dollars/euros or whatever for this horse puckey. And I'm sure some of those idiots will downvote me for daring to say it. ;-)
Bella Wexhome 4 years ago
and this chef is exactly the reason Gordon Ramsey loses his s**t on pretentious f#$% boys masquerading as chefs.
Lillukka79 4 years ago
The Michelin stars used to be a mark of delicious and beautiful food. Now it's all this sort of pretencious s**t from people that can't even cook. Won't call that twat a chef.
Gaby Almodovar 4 years ago
When you have any kind of allergies, never go to a fine dining restaurant, and especially not for a degustation-menü. Trust-me-bro-I-am-a-chef, but for real. I worked in fine dining restaurants, and although the dinner-time is about 3 hours, there is 5 hours preparation-work before. For a degustation-menü are at least 50-60 kind of elements on plates-all together-and the staff is the very minimum, with a restaurant can function. No time and no staff for special-demands, like lactose-, glutenfree, just to mention the more common ones. I would recommend for you the bistro, or even fine-bistro style restaurants. There the recipes are not so written-in-rock, and the kitchen staff can be more flexible. Btw, that "citrus foam" is a kind of culinary-scam: sounds good, gives nothing wow!-feeling to the dish, but they can charge with a 10 dollar or euro more. It's basically citrus juices, water,seasoning and soya lecithin, what is made foamy with a blender at a degree between 60-70 Celsius.
Dasha Slepenkina 4 years ago
I visited a Michelin restaurant once to celebrate a year anniversary of being alive after a bad accident that should have killed me. It was the worst dinner of my life. Nothing as ridiculous as this place, but the food was disgusting. They served a beef wellington that was wet - not even soggy, wet. They had meat-based doughnuts which tasted like eating pure chunks of salt. I don't even remember what else we had, but it ranged from bland and forgettable to just gross. And the price tag was obscene - even though we were still hungry afterwards. We went out and got some delicious chicken satay at a local Thai place to chase that meal and this was 100% better!
Taryn Wallace 4 years ago
If I die without ever finding out what "meat based doughnuts" taste like I'll be 100% ok. Also sending wishes for many more additional anniversaries and MANY MORE GOOD FOOD EXPERIENCES. 😀
Load More Replies... Demi Zwaan 4 years ago
I wouldn't call this food, but about the portion sizes... if you get 27 courses, you must know they're all tiny. I mean, if one of the courses is a normal sized plate, you'd have no room for the other 26. All of them together should be enough to feel full.
Anne 4 years ago
I agree with you. It's a 27 course meal. Of course all dishes will be bite sized. Foam is a bit outdated, but that is their concept. They should have read about the restaurant before making a reservation. It's not like the menu (and portions) are a secret.
Load More Replies... Carol Emory 4 years ago
Here is another question. Who was the idiot that gave them a Michelin star? How much were they paid for it? In all the time's I've seen Gordon Ramsay critique restaurants that were failing, his number one gripe was "Stop the tacky BS and just make good food. Treat the customer well and they will return."
Flopsy 4 years ago
That cast of the chefs mouth was disgusting! I gagged just when I saw it, under no circumstances would I eat that foam, let alone pay to eat it. Wow!
Mad Dragon 4 years ago
Licking it out of the chef’s mouth was 100% about the chef’s pleasure, not the diner’s.
Load More Replies... John Baker 4 years ago
He descended into self-parody and didn't even realize it.
Load More Replies... Otter 4 years ago
Restaurants like that don't exist to provide food, they exist to provide social media post fodder! You should have known to eat first.
Angelar 4 years ago
I don't know..This reaction is like bashing Haute Couture for being unwearable. I think that is a good analogy.
Load More Replies... Aeon Flux 4 years ago
I went to a Michelin starred restaurant in New York, one that's been around for a long time, with a good name, and a chef with a reputation for being both talented and kind to his staff. It was as incredible as I had hoped. One of the best meals of my life.
Kitty Jordan 4 years ago
I had the pleasure of going to one once, and had an absolutely superb beef wellington that I dream about to this day.
Load More Replies... Caro Caro 4 years ago (edited)
Pretentious Chefs. They forget that we want edible and enjoyable food without the snobbery, on normal plates with silverware. Waiters telling me off will get slammed for sure. I'm pretty sure the Michelin will be checking this out. I just went to their website and OMG what a BS. He loves himself more than the food he cooks and both are gross.
Adam Jeff 4 years ago
I'm sure it was terrible, but if you book a 27-course Michelin-starred tasting menu without googling the restaurant reviews first, you've clearly got more money than sense and deserve what you got.
moon bug 4 years ago
The restaurant actually has a 4.4/5 star review on google. Apparently there is a lot of people with terrible taste.
Load More Replies... janel jones 4 years ago
Everything looks gross. But if I had allegeries I would probably check or call the restaurant before hand to make sure they could accommodate. website says "tasting menu" not full courses so I'm not sure why they thought they would get full. but anyways it looks a hot mess. lots of Avant garde so I probably wouldn't expect anything low key. its basically saying its out there and crazy!
Jim Manson 4 years ago
If Momofuku Ko can accommodate allergies then this one could too if they wanted to.
Load More Replies... LostSoul 4 years ago
I love good, well-cooked, healty food by a pro, love going out, eat at "normal" restaurants with a quality approach. -But whe I read "fine-Dining", Michelin, or menues with more than 5 courses, I´m out. This like a 100m-Yacht or a ferrari. Absolutely superfluous. If you have too much money, give it to the needy or get what you deserve.
cybermerlin2000 4 years ago
If there is one business you don't want to survive the pandemic, then it is this one
Flying Captain 4 years ago
They must've gotten their Michelin Star by chance...the restaurant critics always visit incognito, often times not even close family member are supposed to know where they are eating. So if you look at the Google reviews you get to see to a varying degree the same dishes but more refined display. Not as heartless as OP points out. So I'd say the restaurant serves in an inconsistent quality which in turn makes me think they got their star by chance....apart from that many stated that they didn't like the food.
Victor Wolf 4 years ago
This is why I don't give a crap about Michelin stars! I would also question the sanity of the 'experts' who grant Michelin stars!
Bacony Cakes 4 years ago
The "Citrus Foam" looks like the result of gay sex with the Michelin Man.
Gerard Neaux 4 years ago
The love child of the Michelin Man and these two Michelin cooks
Load More Replies... /bored_as_heck/ 4 years ago
I mean nobody goes to these places to get full. It's more of an experience than a meal
Hugo Raible 4 years ago
Maybe if you just want to get your stomach full then better have a one-course McDonalds Menu than going to such a restaurant... then you also don't need to open your mind for new experiences.
Katinka Min 4 years ago
My pity for the allergy thing is limited. Seriously, don't go to these kind of meals, if you are allergic. A lot of the stuff looks gross to me, but the comlaints sound a tad childish. Did you seriosuly not know what you were getting into?
Id row 4 years ago
The fact that a Michelin rating was invented by a tire company really kills any credibility it may have, for me anyway. And was that a typo above? Did they really serve something called 'meat droplets'? And that foam thing you were supposed to lick out of the mouth? tf? This chef really thinks who he is. I think he wants to be Putin on the horse. He just comes off as ridiculous.
Marco Conti 4 years ago
I had a similar experience at a Michelin starred restaurant in Rome once. We all went to the local pizza joint down the street later. Then once again in New York, as guests of these big shot salespeople. That was even worse. I think it was 56 courses (at least it seemed so) and none of them had more nutritional value than a single M&M. Not the peanut kind. That one has proteins at least.
Kathryn Baylis 4 years ago (edited)
So who TF gave them their Michelin Star? Or did they get tipped off and serve food that wasn’t rancid and unpalatable that night? Every dish these folks spent way too much money for looked like something that had been vomited up by previous diners, so the fuckwad chef decided to serve it again. Plus, the wait staff sounds like a bunch of stuck up assholes—-they’re probably relatives of the chef.
Jimi Laoshi 4 years ago
You don't go to a Michelin restaurant to fill your belly. You go there for the taste. This is like going to Phantom of the Opera and then complaining that the music disturbed your sleep. Self made ignorants.
Jim Manson 4 years ago
Funny, I've been to French Laundry, Per Se, Le Bernadine and Masa. Yet I never walked out hungry.
Load More Replies... PurpleUnicorn 4 years ago
It doesn't read much different to the type of tasting menu I've seen for many so-called fine dining places. Tiny morsels of food is the only way to manage so many courses - but they are supposed to be "explosions of flavour" etc etc - not for me I'm afraid, couldn't justify the expense.
Kas Ban 4 years ago
I am cringing for this lady. If you can't handle a Michelin star restaurant, dont go to one. I am so embarassed for her. Even the fact they were laughing at and taking pictures of their food at the table. I am crinnnnging for her. I would never admit to being this unclassy and crass. Meanwhile someone will write a whole article about how unclassy and crass they are, and wear it with a badge of honour. Such a big yikes. -_-
John Baker 4 years ago
The so-called "chef" is the one who should be embarrassed. And don't be such a pretentious ass. It isn't a good look.
Load More Replies... Rissie 4 years ago
I looked them up, it's even more pretentious than this post makes it to be. What a bunch of posers and what the huck is wrong with Michelin to awards restaurants like these a star in their guide, when there are so many talented chefs out there that serve beautiful and tasty dishes? Ugh.
Amanita Virosa 4 years ago
I goggled the original article for this post, she is very funny. https://everywhereist.com/2021/12/bros-restaurant-lecce-we-eat-at-the-worst-michelin-starred-restaurant-ever/
Ross Warren 4 years ago
Every photo in this article made me think "Eew, gross!" Even the picture of the chef.
Dave P 4 years ago
It is well known that the Michelin people will give out stars to places like this, because they are more wowed by the pretenousness of the experience over the actual food. Not to say there arent 3 star rated place with real food and portions. When I go to a fancy place, I look for one that actually serves food. I want an experience, but also to feel full. My last birthday I went to a fancy bistro, and had an amazing meal which included a huge 45 day aged ribeye steak. I don't know why you would go to a place like the one in the article except to brag how pretenous and "cultured" you are. What a waste.
John Baker 4 years ago
And the people who defend this pretentious culinary wankery and look down their noses at the ones who dare to call it out for the absurdity it is are the shallowest, most worthless assholes on the planet.
Load More Replies... Mad Mar 4 years ago
The money they paid to not be fed is absurd. And the food the kitchen must have wasted trying to make everything artsy isn't probably any better. People came to be fed. So feed them. Make the artsy s**t for a between meal pallet cleanser. Not as a dish. I'm surprised they just didn't get up and leave as they weren't being served...actual food.
RoseTheMad 4 years ago
Most michelin restaurants are a total scam, a waste of money. You'll be served tiny portions of sub-par food, but apparantly because it's "so creative" it costs a fortune. F**k off with your wanky ass s**t, I'd rather go to an ACTUAL cafe/restaurant that you know, SERVES ACTUAL F*****G FOOD.
ZAPanda 4 years ago
I've been to one of these places with the weird foam and globs. It's interesting but something you want to do only once. Also, you won't be satisfied so maybe eat at an actual restaurant before you go.
Gogubaci 4 years ago
the reason these restaurants exist and are not burned down by an angry mob as they deserve is because they appeal to certain people's snobbery. And some innocent people who just want a nice experience because who didn't hear about michelin star restaurants and chefs fall victim to these kind of scams.
UpupaEpops 4 years ago (edited)
We have a 1 Michelin star chef in town. I wanted to go see what the hype is about. I can afford to overpay for food once in a while. But as I have IBD I need to check out every place beforehand as I hate sending back food, but I also hate being hospitalised. Glad I did. There was a grand total of ONE item on the entire menu I would have had. Not necessarily because of the IBD, but the list was just so f*****g pretentious. I love trying new things, but this was just too much. I mean buffalo milk jelly?? Foie Gras parfait?? Kohlrabi spaghetti?!
Gaby Almodovar 4 years ago
Foie Gras parfait is a very simple thing, it's in fact goose-liver parfait, and it takes max. 15-20 minutes to prepare + the freezing-time. Kohlrabi spaghetti is more easier... there are these spiral-cutters, and it takes about 2 minutes to cut the vegetable in spaghetti-form, and another 2 to pre-cook it. Milk-jelly (buffalo or who tf cares what), is also a max. 10 minutes thing. These are simple things, what anyone can do at home without any special gear. It's just the name what makes to look them fancy.
Load More Replies... Imogene Cargeaux 4 years ago
The one about how there's no Michelin starred restaurants in New Orleans says everything about the Michelin ranking system. Also, can we acknowledge how Michelin is a freakin tire company? Like, how did they get to become the judges of fine dining experiences? (I know the story but I'm trying to point out how ridiculous this ranking system is) I'm from Chicago n moved to NOLA N I am blessed to have lived in 2 places w/ great food. Tho, NOLA has some of the best food in the US. I spent 2 yrs traveling on a semi truck w/ my husband all thru the US n Canada. our whole mission was to find the best restaurants, from fine dining to food trucks. I haven't had a good experience from any Michelin starred restaurant. I always left hungry or just annoyed. Lol. Some of the best food we found was from the small, "hole in the wall," mom n pop places in the middle of nowhere. also, in NOLA, it's harder to find a bad meal than a good one. Even the gas stations have great food unlike most places!
Imogene Cargeaux 4 years ago
Also, just FYI. If you want a good meal while traveling, ask the locals where they eat. You're guaranteed to find the best spots in town. The most popular places that tourists frequent are usually the most overrated. Like, Acme Oyster house.. they have great food, sure! however, there is never not a line around the block, on top of that each day there is only so much fresh seafood.. so once that's gone, all you're getting is frozen s**t. At busy places that fresh food goes quick! So you're paying tons of money, waiting forever just to eat somewhere because it has clout rather than quality food. But you could walk right across the street n go to Felix's (the one on iberville not the one on bourbon) and get seated immediately, get super fresh seafood, get one of the best meals in NOLA and pay 1/4 of the price. It's hands down my favorite seafood place in NOLA.. also, Pat O'Brien's shepherds pie. You HAVE TO TRY IT! F**k all the fancy places. Those are the best restaurants in the quarter
Load More Replies... Valerie Herman 3 weeks ago
i went to the French Laundry, and it was one of the best meals I ever had.
Regina Nox 3 weeks ago
I have only one thing to say about this: once I saw the chef's photos, the rancid ricotta made perfect sense.
Learner Panda 3 weeks ago
Did you have to pay before you "ate?" If not, I would have refused to move or pay until I received some actual food, on a plate, with a knife, fork and spoon.
Catharina Geerts 3 months ago
How do they even make such small portions? Anyway, It's obvious that even 27 dishes like that can't fill your stomach. Every dish looks like just one bite. How many bites would it take to eat a normal dish of, say, spaghetti, or a pizza? I've never counted it, but it will be quite a bit more than 27, I guess. And indeed, some of that food doesn't even look edible. How on earth did they earn Michelin stars???
Brando Dean 2 years ago
I haven't been to a Michelin star restaurant or anything like that. I once went to a cafe in Melbourne and had the best meal of my life for a few dollars- Gnocchi with chunky vegetables and tomato sauce.. Likewise I went to a restaurant that was considered a good restaurant where the food was delicious but the portion sizes meant I was still hungry. But hands down worst meal I had was a middle priced "minestrone" Vegetable broth with chunks of vegetables barely cooked. Left me with an upset stomach while I was at a rock concert. Fun. This guy just sounds like a pretentious prat.
arun rout 3 years ago
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Tanzania Safari Tours 4 years ago
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Michał Osiecki 4 years ago
hey Im gonna make food that taste's like chocolate with gianduja ganache but looks like real human feces so you will be disgusted eating it. Its art bro, don't you understand art?
Cozma Ioan 4 years ago
Took a look, it's current menu is 200 euro per person, for 13 courses. Pretty steep! Also, seems his business(has many adjacent ones) skyrocketed because of this critic post. He's sold out of his mouth molds and has preorders for more, at 58 euro a pop... Crazy the world we're living in...
Susan Walker 4 years ago
Literally turned my stomach. Looks like a load of regurgitated reflux.
Janet C 4 years ago
I've eaten at a "starred restaurant" twice. Never again. Ridiculously tiny portions. Stupidly non-functional presentation. Pointless ingredients and garnishments. Give me a local restaurant owned by a local family that does delicious foods in reasonable portions on actual plates and with actual serving and eating utensils.
Christian Storms 4 years ago
Soo what bewilders me: Who gave the Michelin Star, who gave the permission to sell "edibles", who enthrusted those "artists" with food and patrons?
Rich Peall 4 years ago
Here's a thought... That chef with his 'design' of food, has, in his way, created real art. It was not food forgotten about by the next day, no... this was food that STAYED in her mind, she's even exploring having a memory of it tattooed on her. That's pure art, invoking an emotive response and one which strikes the person that 'consumes' it and stays with them. Sure the food may have been "bad" - But it has stuck with her, and sparked a massive (viral) response on the internet. In my eye's the chef has excelled at his job.
Jette Wang Wahnon 4 years ago
I had a meal at one of Gordon Ramsey´s restaurants in London....nothing to write home about...He is a wanna-be Jamie Oliver and make tv travel shows as a wanna-be Anthony Bourdain...fails on all levels. Now,my best experience was eating Paul Bocuse´s delicious food in the 70ties when he stayed in Lisbon during his renovation of his restaurant in Lyon....Every week-end for about a year we and the kids would gorge ourselves with his Sunday buffet...His Chocolate Mousse to die for !
Caroline Overill 4 years ago
There was an episode of Masterchef where a contestant was told his plate looked too bland. No colour on it. Then they go to a really high end michelin starred restaurant and the chef has done a completely white plate. Oh how fantastic it was, how bold and daring. Some of these chefs are really up themselves. If they had a restaurant full of sycophantic other chefs they'd be ok but they don't. They have the public off the street.
somnomania 4 years ago
i hope she also contacted whoever hands out the michelin stars about this place, it sounds like they absolutely don't deserve them at all
Onion rings like to make your breath smelly 4 years ago
I dont even know why this is called a michelin star restaraunt... do they give out michelin stars for the worst food?
Chris DiFonso 4 years ago
I have ZERO sympathy for this woman. She and/or her husband should have researched the restaurant beforehand. They would have known what to expect, and would have enough information to decide not to go there at all.
shado 4 years ago
Michelin starred restaurants have slowly become their own joke in the world of food, not to mention a proven way to overcharge on most anything cheap that would normally be next to impossible to peddle elsewhere. I feel sorry for the real chefs out there that actually create great meals because this twat barely rates above a con-artist status with me.
Todd Hollfelder 4 years ago
Had a dinner like that with a date once. He thought $300 a plate for a 16 course meal would be a great surprise. It was. Like the comment above, my experience is pretty much comparable to theirs. I don't eat seafood and my date ordered the seafood experience. It started on the wrong foot. Thanks there was wine and a full bar.
Susan Mercurio 4 years ago
If the restaurant is serving you a "tasting menu," Jessica, they need to inform you at the beginning. That wasn't a "tasting menu," it was hubris on the part of the "chef."
bill marsano 4 years ago
As a professional wine/spirits writer I was invited to several tasting dinners. I hated all of them for the reasons amply illustrated above: tiny portions, unidentifiable food, long waits between courses, the need to find a pizzeria afterward. British chef Nigella Lawson put it best: "I'd rather have ground glass rubbed into my face than go to another tasting dinner."
Diana Hansen 4 years ago
if you are dumb enough to fall for their beliefs you got what you wanted.
nc-werneran25@netcologne.de 4 years ago
The Cook knows, that you are too good educated people … next time ask a hungry trucker and invite him, to eat with you …. Be sure, you will be very satisfied after dinner 😁😁
Caroline Driver 4 years ago
Acid reflux is a kind way of describing that mouth 'dish'. Maybe they've not heard of 'cream pie', which is what I first thought of.
Michael Sollace 4 years ago
Why I don't eat Foo foo food. Had lunch with a President and ended up going for Pizza afterwards. Portions so small it was like the whitehouse had a kitchen budget cut! Other guest with me just looked at me and we laughed and whispered where's the food. Hahaha. But there were no OD FOAMING MOUTHS. HAHAHAAHA!
Alexander Smith 4 years ago
So to start. I don't exactly blame them for their complaints. I also don't grasp the term Michelin Star (seriously you say Michelin I think of tires). I do understand the premise of fine dining and art. In the case of fine dining most of the portions are accurate. The idea being many small mild/light flavors to not over power the rest of the meal. Because they don't really discuss the flavor I can't comment, however the use of the term rancid in most forms is a bit suspect. The other aspect about fine dining is presentation/artistic appearance. Art is open for interpretation by it's very nature. Some of the pieces they cooked were attractive but most seemed designed to disturb the eater. I am glad for this post if only so I never eat there. As for calling out the wait staff, that wasn't really called for yes they may think you knew what you were getting into even if you didn't. They may be heavily tattooed or pierced. These things are irrelevant.
Alexander Smith 4 years ago
Calling them out for being rude is valid. I'm not an uptight patron I grasp sometimes days are rough but it is important to smile and be helpful in jobs like this even if it's a a challenge to be. In closing I think to a huge extent they were upset over something they weren't used to and should have tried to be open minded and just gone and bought a cheeseburger after.
Load More Replies... Uber Mensch 4 years ago
The inflated ego, self-importance, arrogance, and distilled and concentrated narcissism of this "chef artiste" boggles the mind.
Jill Bussey 4 years ago
So you went for a meal and left hungry. In which case, surely a case of breaking trade description laws? I would have asked for some proper food and waited for their reaction!
Augustus Boldery 4 years ago
Don Quixote was a man who thought he was on his own horse, that didnt actually make it truth, nor did it make him an actual warrior, simply because sancho said so.
Luis Hernandez Dauajare 4 years ago
Reminds me of the bit of the book Good Omens, when Famine becomes a food critic and restaurant designer with things like these...
Sasha 4 years ago
Haha, I make mouth mugs like that, with a tongue sticking out as a handle (not a cast of anything though...). But im a ceramic artist and my thing is making stuff that people can interact with and provokes a visceral feeling in people. Several of my teachers who have seen all sorts of s**t were still "thats nice but i wont ever drink out of that" whis is fine. When youre in a restaurant its supposed to be about the food, dinnerware should only enhance the experience and not be the center piece. My teacher actually runs an insta where she shames chefs who photo their food on artists plates, and its like 90% and 10% food and the plate is basically the center of the composition, but theres no credit the artist who made it. Food is art, fine. But the measure of a painting is not how it tastes or smells but how it looks, then food arts primary measure should be its taste.
Mewregaurd Hissyfit 4 years ago
Places like this exist only because of brainless retards with more money than they know what to do with, and with absolutely NO taste.
Sheila Stamey 4 years ago
This reminds me of the wine tasting I went to when they served white wine that had been opened for at least a week, don't have any idea why, but it came under the " you just have to try this" deal,I mindlessly agreed, because my mother taught me manners. I barely avoided gagging. I inadvertently totally insulted the host of the event by begging for anything, water, mountain dew, ANYTHING, to rinse my mouth with. I heard great gusts of laughter explode behind me, and that children is fire I got both a date, and an interview in the newspaper with our local cuisine journalist. Great people to date, they have tickets and get to go to all the cool things.
Kim Lorton 4 years ago
The chef sounds like an arrogant PR**K. The person who ate there and submitted his place for a star, had to be an anti food person with no taste buds. I will take good cooks over a place like that any day!
Melissa TO 4 years ago
Marshmallow cuttlefish, olive ice cream, paper fish cracker, foam air that dissolved before they even touched it. An orange that they weren't supposed to eat, a teaspoon of crab, shots of vinegar, meat molecules. And they got yelled at if they stood up to go smoke! I'm sorry, I'm not paying $200 for that.
J Robertson 4 years ago
I bet it was a small fortune for them to have gone there as well. What a pompous ass. Just absurd all the way around.
J Robertson 4 years ago
Yup. Just looked it up. Their website says €200 per person for an 18 courses. So I'd guess another €75-100 for 27 courses. You can just feel the arrogance oozing from the website. Very douchey.
Load More Replies... Denise Lewis 4 years ago
I hope this so called meal didn't cost a fortune it looked really gross and the tiny portions are just awful i really don't think i would have been able to sit through 27 courses of this and the CHEFS look like a couple of douche bags just because they received some ridiculous award that gives them thee right to call there food are when it looks like garbage
Paulo Leitao 4 years ago
"my man i just wanted some protein" is all the explanation you need. You did not want to dine at a several course, michelin star restaurant where they serve minimalist food. You wanted "some protein". So go to macdonalds. Or the pizzeria around the corner. Also, if you did not (or pretended to not) understand what the chef meant with his long (and honestely unnecessary) text, then you REALLY do not belong in that restaurant. Also, fine dining restaurants do NOT acomodate for food allergies. They ussualy have a set menu. You are the ones to went into their restaurant to eat. Nobody forced you to go there. Expecting them to change their menu for you is utterly ridiculous. Im sorry, but i believe you are 100% in the wrong here. People need to know how to differentiate a normal dish restaurant from one that is about degustation.
Melissa TO 4 years ago
They served shots of vinegar and rancid ricotta balls. The food was intentionally bad. Olive ice cream, marshmallow cuttlefish. Read the article, the food really was bad.
Load More Replies... Oogiebogieaugiedaddy 4 years ago
When I watch Chopped the chefs always say we eat with our eyes first. Every thing you were served like it was eaten and came out the other end. Completely gross. All of you should be paid for having to even look at that food???
Erik Granqvist 4 years ago
So I have never eaten a 27 course meal. But in general, too mamy courses can destroy any dinner, because of 2 reasons: 1) the kitchen need to nail a stupid amount of steps. And for every course, that become more and more unlikely. 2) every course will be tiny.
Nikki Sevven 4 years ago
What a bunch of pretentious, bougie BS. Not a single one of those dishes was appetizing, and most were repulsive. What idiot gave these self-centered hipsters a Michelin star?!
John Baker 4 years ago
And to think idiots with more money than brains (or taste buds) pay hundreds of dollars/euros or whatever for this horse puckey. And I'm sure some of those idiots will downvote me for daring to say it. ;-)
Bella Wexhome 4 years ago
and this chef is exactly the reason Gordon Ramsey loses his s**t on pretentious f#$% boys masquerading as chefs.
Lillukka79 4 years ago
The Michelin stars used to be a mark of delicious and beautiful food. Now it's all this sort of pretencious s**t from people that can't even cook. Won't call that twat a chef.
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