💯

I tell ya 😂

Same

Samee!!

You are not alone friend!

Absolutely agree. I think because he's in the business and has a Michelin resteraunt himself he really knows the industry, and he's just a very good communicator.

wrgg

no such thing

I think you're giving yourself less credit than you deserve. Elevated cuisine is something everyone enjoys, I'll say give it a shot one day. Based on your favorite type of cuisine, research on the best restaurants and try it out!

Same i wouldn't even know what it's meant to really taste like, and the wine no idea but I think the lunch menu is well priced considering.

Was one of my first thoughts when i first visited a haute cuisine restaurant, you will be surprised how many things you are able to taste and feel in the mouth, its just worth it!

You couldn’t be more wrong. It’s not rocket science. It’s just an experience. Give it a try. Unfortunately no Michelin starred restaurants in india other I would like to try as well

It was great to see Eric could hold his own in the line in a burn and turn style restaurant!

Your like the old couple from that movie “the menu” lmao

Thought exactly the same thing

Agree! 😊

it would be interesting to know if they were charged for those 2 bottles they ordered upfront.... considering their total bill, a true 3 star restaurant would deduct that cost unless those were some super-pricey bottles

@@mrvk39 At the end of the video they show the receipt. No trace of the bottles on it.

@@mikaelplaysguitaractually, I see three extra bottles on the receipt. two bottles of 2014 Bollinger Brut and a bottle of Laherte Rose... as far as I can tell, they absolutely were charged. the receipt is as follows: a sparkling water for $16 2 bottles Bollinger Brut for $110 each 1 bottle Laherte Rose for $38 2 chef's wine pairing for $170 each 3 chef's tasting menu for $298 each 1 apple juice for $15 3 eggs for $19 each petit fours complimentary 1 expresso for $11 1 double expresso for $14 1 cafe latte for $13 1 diet coke for $6 as far as I can tell, they were charged for the champagne that they ordered at the start of the meal before realizing that there was a tasting menu. if there were two additional bottles that were taken off the bill, I'd be shocked. no one can drink 2 bottles of wine, a full wine pairing menu, and 3 bottles of champagne and walk out of the place standing, which leads me to believe that nothing was taken off the bill. only Alexander and his wife drink alcohol. the spritzer, juice and diet coke were likely for his daughter. if there were two additional bottles of wine taken off the bill, that would mean that approximately 3 bottles of wine were consumed by both Alexander and his wife, each. this is 12 glasses per person. totally unreasonable, and with Alexander's love of champagne, I can only assume that the two bottles he ordered at the start of the meal were, in fact, the 2014 Bollinger Brut, for which they were charged.

First thing I thought about as well....and funnily enough at the beginning of the video at the first picture I wanted to comment below that you can see Eric in the background (I thought it might be by coincidence), luckily I continued to see it was his actual restaurant hahahaha

He only does three michelin star restaurants hopefully he will start doing one and two michelin stars

just throw in a couple of first class varig tickets

@@no-nx3ipI didn't know his own restaurant has 3 michelin stars.

"Classic french" bro the chef made flowers out of rhubarbs and combined them with coconut.

Yeah, that was perhaps the one dish that was more in the modern style that is the style of alot of michelin restaurants these days.@@hegeliansours1312

when you deal with seafood, the quality of ingredients is paramount and no extra bells and whistles are needed. Same goes for true steak houses. Everything else is harder to differentiate on ingredients' quality and perfection of preparation, so then theatrics come out :)

gym shorts and cheese crackers for me

🎶me too, organic cheese crackers w/ delicious homemade coffee sweetened w/maple syrup & the freshest organic heavy cream w/ Vietnamese cinnamon topping❤

I'm pretty sure the whole point of the channel was to review all the Michelin 3 stars world wide, so those will eventually be posted here.

It's a lot of money to update in NYC. Probably two-fold or more the cost of renovations anywhere else in the world.

@@kevinh3979 wow really? Why’s that?

Labor laws, high cost of doing business, expensive materials and building regs.

Just went today. Incredible

100%

I completely agree. I ate there in December and found the service to be poor.

Couldn't agree! And after working in office buildings a stone's throw from Le Bernadin my entire career... it was quite a disappointment!

What is your top experience?

@@AH-xr5qjPaul Bocuse in 1985. My first time in France, and 20 levels above anything I had ever experienced to that point in food, wine, decor and price. I remember almost everything about it, but won’t be a bore. More recently, Maaemo in Oslo which Alexander just reviewed very accurately to our experience. Coming from the amuses downstairs to the dining room upstairs and when the door opened and you enter to the mural opposite and the elegance of the room, well, stunning.

Michelin is doing a lot in usa

I agree, however when it's a restaurant of this quality and also considering the price, the plates/ silverware shouldn't look used like that.

I honestly don't think that's what the Michelin guide and the three stars mean.....some of the best food I ever had was from a food truck

The michelin 3 star restaurant is about the complete package - food, drinks, service, ambience etc. That's what you are there for. The place could do with a refresh.

@@kieransmith1796 I might be out of date here but i thought that the food was awarded the stars and the service was rated from 1-5 black/red knives and forks. When MPW first got his 3 stars, they didn't get the service award for a couple more years

​@@arbitrarystuff1229 The red knives/forks are a separate accolade. Michelin stars are for the entire package, originally it was from the Michelin road guide/handbook, one star meant a place was worth a stop, 2, it was worth a detour and three meant it was worth a trip unto itself... When the inspectors come to review your place they look at everything, from the food, to the service, to the linen in the toilets. Food is weighted more, but the entire experience is essential when looking for the 2 and 3 star awards.

Life is not so bad when we learn to enjoy the finer things

​@itsmegeorgina3730 life is not so bad with a bit of expendable income

Right! Investment returns currently pay for my lifestyle without the need of having to worry about my finances

Absolutely, I couldn't agree more. Pairing fine food with wine doesn't always require breaking the bank. It's all about finding that perfect harmony between flavors. However, there's a catch. Picture this: you're shelling out $170 for a wine pairing menu, and what do you get? A bottle worth just $23. It's not about the price tag, but the principle. When you invest in an upscale dining experience, you naturally expect the wines to reflect that investment. It's about the balance between quality, value, and the overall experience. So, while the wine might be a perfect match for the food, the pricing can leave a sour taste. After all, it's the whole package that counts.

Just put that bottle as $100 on the menu then, if the wine tastes good and works with the dish why complain?