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Confessions of a Michelin Star Inspector

luxeat.com

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Re: Confessions of a Michelin Star Inspector

#21

Post by kragen »

OJFord wrote: post #13
nyfresh wrote: post #9

Earlier quoted context omitted.

I think your rating system is too focused on food. The service, environment and food sourcing also play a large part in the rating. I bet you would see a difference if you try sparking a conversation with the staff from LeCinq.

I don't know, McDonalds over Starbucks on food? (Or any metric!) At least the latter has sandwiches. But I don't think I really understand any scale that has either of them as well as actual restaurants?

Did you mean "the former"? Sandwiches are the principal dish served at McDonalds, but Starbucks has some sandwiches too.

Re: Confessions of a Michelin Star Inspector

#22

Post by tomcam »

lostmsu wrote: post #8
tomcam wrote: post #3

Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…

Looks like it is very personal. I'd swap your Cheesecake factory and Olive Garden ratings.

Which is exactly why I gave you the calibration! I absolutely do not regard myself as someone with unimpeachable taste.

My family agrees with me, but I think your taste is much more in line with most people.

Re: Confessions of a Michelin Star Inspector

#23

Post by tracerbulletx »

tomcam wrote: post #3

Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…

Jeez Cheesecake Factory must have really wronged you or something.

Re: Confessions of a Michelin Star Inspector

#24

Post by tomcam »

pseudo0 wrote: post #16
PopePompus wrote: post #11

Earlier quoted context omitted.

And I'd change the sign on the McDonald's rating.

It's cheap, fairly consistent, and won't give you food poisoning on a road trip. Rating it on the same scale as fine dining is just silly though.

Why is it silly?

Re: Confessions of a Michelin Star Inspector

#25

Post by tomcam »

OJFord wrote: post #13
nyfresh wrote: post #9

Earlier quoted context omitted.

I think your rating system is too focused on food. The service, environment and food sourcing also play a large part in the rating. I bet you would see a difference if you try sparking a conversation with the staff from LeCinq.

I don't know, McDonalds over Starbucks on food? (Or any metric!) At least the latter has sandwiches. But I don't think I really understand any scale that has either of them as well as actual restaurants?

I am disappointed every time I eat food from Starbucks. It feels mediocre and way over priced. That always surprises me slightly.

Re: Confessions of a Michelin Star Inspector

#26

Post by tomcam »

werdnapk wrote: post #17
nyfresh wrote: post #9

Earlier quoted context omitted.

I think your rating system is too focused on food. The service, environment and food sourcing also play a large part in the rating. I bet you would see a difference if you try sparking a conversation with the staff from LeCinq.

Yeah, ambience and service are a huge part of top end restaurants. You're not gonna get your linen napkin folded for you each time you come back from the washroom at olive garden.

I hate that stuff, to be honest. It makes me uncomfortable.

Re: Confessions of a Michelin Star Inspector

#28

Post by tomcam »

tracerbulletx wrote: post #23
tomcam wrote: post #3

Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…

Jeez Cheesecake Factory must have really wronged you or something.

Yeah I totally get that I’m in the minority. But with the exception of one or two dishes I don’t feel they’re particularly good, and I always hate the cheesecake. I can make much better cheesecake with just a few ingredients at home.

Re: Confessions of a Michelin Star Inspector

#29

Post by tomcam »

Ansil849 wrote: post #19
tomcam wrote: post #3

Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…

> The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. Correct. I don't know why this is a revelation that seems especially hard for HN audiences to grasp, or why it's a revelation at all. Every single domain has its own expertise. It is absurdly arrogant and deeply condesce…

That’s right of course. But what bothers me is it I greatly enjoy eating out, I’ve done it a whole lot, and I’m still surprisingly bad at it.

Re: Confessions of a Michelin Star Inspector

#30

Post by tomcam »

kragen wrote: post #18
tomcam wrote: post #3

Went to Paris and dined at a number of Michelin-starred places, including Le Cinq. The food was fine, but... I didn't get it! I think there is a culinary language that I understand as little as a typical Michelin-starred chef would be able to evaluate a tightly-written C program. On the other hand I was lucky enough to dine at Poppy Seattle every year of its existence and felt their completely original approach to th…

I think there's a significant question about the linearity of the scale. Is this quadratic, linear, logarithmic, exponential? If quadratic, then the Cheesecake Factory experience gives you 9 "utils" and Poppy gives you 100 utils. You'd rather eat at Poppy once a month than Cheesecake Factory 11 times a month, but you'd rather eat at Cheesecake factory 12 times a month than either. (If 12 times a month is too much, sw…

I love your clarification. Quadratic scale FTW.
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