A very special evening with very special friends.
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Paris dining can be a gamble - even at revered Michelin-starred spots where atmosphere and reputation sometimes mask uneven execution. Their clientele, often made up of passing tourists, mostly from the U.S. and drawn in by rave reviews, can leave feeling shortchanged and unlikely to return. When complaints surface, the response is often swift but superficial: a polished, formulaic apology (typically in French - “Nous sommes dĂ©solĂ©s pour votre expĂ©rience, nous espĂ©rons vous revoir bientĂ´t”) - followed by a bit of digital stagecraft. Suddenly, pristine photos of the very dishes in question appear online, looking nothing like what arrived at the table - or what showed up as an Instagram video when a celebrity chef just happened to have stopped by - paired with a fresh wave of glowing reviews ready to lure the next round of hopeful diners. - BPJ
May newsletter: Spotting the right spots
May newsletter: Spotting the right spots
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“If you have two stars or three stars in Michelin then you have a duty to your customers to be behind your stove. I was always behind my stove for every single service because that’s what you’re paying for. Why would I want to go to a three-star Michelin and the chef whose name is above the door is in America? I’m not paying for his sous-chefs. I want the individual. It’s as simple as that.” Marco Pierre White
