Confessions of a Michelin Star Inspector • Hacker News Board

Re: Confessions of a Michelin Star Inspector

#251

Post by [deleted] » Wed, Sep 22, 2021, 1:07 PM UTC

munchbunny wrote: post #238

stdbrouw wrote: post #155

Earlier quoted context omitted.

> I've definitely heard the life advice to avoid trying this kind of thing in case you do like it, then everything less is permanently tainted with the knowledge that it's not as good. Does that actually happen though? I know a thing or two about wine and sometimes buy bottles in the 50-100 euro range, which I feel are totally worth it, but I'm still happy to drink cheap plonk with friends most of the time. This work…

It definitely happened to me with steak. After a year where I unintentionally climbed that hedonistic ladder, I ended up in a place where steak I would have formerly been fine with is now unpleasant to eat. So I just don’t eat steak much any more. I don’t think anything was really lost there - well prepared steak still tastes amazing, but the environment and my body could benefit from me eating fewer slabs of cow any…

[deleted]

Re: Confessions of a Michelin Star Inspector

#252

Post by zikduruqe » Wed, Sep 22, 2021, 1:10 PM UTC

tomcam wrote: post #164

Scoundreller wrote: post #160

Earlier quoted context omitted.

> demoscene: a series of increasingly elaborate and labor-intensive techniques for showcasing skill in a constrained environment. The Heston Blumenthal/molecular gastronomy approach. I’d add on: anything that’s difficult/time-consuming/etc. to make at home even if you could, but scale makes it a lot easier. I know a Ukrainian guy that, without fail, orders borscht if it’s on the menu. He could make it himself, but hi…

Borscht is like pizza to me. It’s just never bad.

The same with BBQ, beer and sex. None of it is ever "bad"; just better or worse than other times you had it.

Re: Confessions of a Michelin Star Inspector

#253

Post by jhgb » Wed, Sep 22, 2021, 1:12 PM UTC

Cederfjard wrote: post #250

jhgb wrote: post #232

Earlier quoted context omitted.

Yes, that's what I mean. Not quite sure how worldwide it is, but as far as I'm aware, my country doesn't have it - either that or it's limited to a very special caste of workers, maybe CEOs or board members or something, but definitely not "normal people" with regular employment contracts as per our labor law.

May I ask where you are from?

I'm Czech.

Re: Confessions of a Michelin Star Inspector

#254

Post by dfxm12 » Wed, Sep 22, 2021, 1:13 PM UTC

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…

It's certainly subjective and there's not really a published criteria. To a civilian, it's kinda like a dog show. To you or me, all the dogs look like perfect dogs, but a judge looks for specific things, things most people wouldn't care about (or even consider "good"). There's room for some subjectivity there, but the difference is, the judging criteria for dogs is public.

What does a Michelin star really mean? Is there a secret criteria (beyond "use local ingredients")? The guy in the article contradicts himself!

For one star, definitely should use local products, care, good depth of flavour in the sauces, careful presentation and service that matches.

Of course, over the years Michelin has spoken more and more about the fact that the stars are a reflection of the cuisine, not the service, it’s all about what is on the plate.

Does service matter or not?

Re: Confessions of a Michelin Star Inspector

#255

Post by bb101 » Wed, Sep 22, 2021, 1:14 PM UTC

11thEarlOfMar wrote: post #53

First, you really need to enjoy that type of experience. A 3-star restaurant is going to have attentive, almost (but not quite) intrusive service. The servers come across more as dining consultants or even storytellers. One lunch at The French Laundry, our server spent quite a few minutes explaining the history of the butter served with the 'hot buttered rolls' course. The cow that provided the milk had been given to…

The servers come across more as dining consultants or even storytellers.

I have a feeling this may be a feature of American fine dining. In Michelin-starred restaurants in the UK and France, I've found the service to be very discreet but immediately present when you need it. Certainly no introducing of names, or unrequested stories.

An amusing example was a lunch at Apicius in Paris, where we were offered an aperitif on the terrace. Having enjoyed our tipple, we then waited for someone to come and seat us. An hour later, a curious staff member stuck their head outside and asked whether we are ready to dine. I don't think it occurred to them to usher us around and we were free to time everything to our leisure. Moreover, on our next visit the same maitre d' remembered our preferred drinks and suggested talking to the chef to reconfigure the tasting menu with dishes we didn't have previously -- with two years between the visits.

Re: Confessions of a Michelin Star Inspector

#256

Post by cto_of_antifa » Wed, Sep 22, 2021, 1:15 PM UTC

pjc50 wrote: post #191

Scoundreller wrote: post #160

Earlier quoted context omitted.

> demoscene: a series of increasingly elaborate and labor-intensive techniques for showcasing skill in a constrained environment. The Heston Blumenthal/molecular gastronomy approach. I’d add on: anything that’s difficult/time-consuming/etc. to make at home even if you could, but scale makes it a lot easier. I know a Ukrainian guy that, without fail, orders borscht if it’s on the menu. He could make it himself, but hi…

> I’d add on: anything that’s difficult/time-consuming/etc. to make at home even if you could, but scale makes it a lot easier. True of restaurant food in general and even street food; what makes these things great is often lots of little bits and pieces of topping or flavoring that would be too time-consuming and wasteful to make at home. But it's not limited to high end. "Indian" food is cheap but benefits from the…

I don't know if I'd call colonialism an accident

Re: Confessions of a Michelin Star Inspector

#257

Post by rsynnott » Wed, Sep 22, 2021, 1:17 PM UTC

dotancohen wrote: post #245

yanokwa wrote: post #226

Earlier quoted context omitted.

I’m curious, have you done an ABX test recently? My wife swore up and down she could hear the difference too. An ABX test with expensive headphones in a quiet room across a few different genres and bitrates showed that she couldn’t.

I tested only with the headphones that I had at the time, with the types of music that I listen to. I'd actually be interested in trying again, but with my normal headphones (typical Sony over-ear), not something expensive. For reference, I listen to mostly Pantera, Beethoven, Pink Floyd, early Nine Inch Nails, Led Zep. It's not too diverse, but there is a short period from about 1990 to 2005 where music recorded in…

How old were the MP3 files you were using? Early mp3 encoders were generally Not Very Good.

Re: Confessions of a Michelin Star Inspector

#258

Post by phonypc » Wed, Sep 22, 2021, 1:19 PM UTC

dfxm12 wrote: post #254

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…

It's certainly subjective and there's not really a published criteria. To a civilian, it's kinda like a dog show. To you or me, all the dogs look like perfect dogs, but a judge looks for specific things, things most people wouldn't care about (or even consider "good"). There's room for some subjectivity there, but the difference is, the judging criteria for dogs is public. What does a Michelin star really mean? Is th…

Even "use local ingredients" doesn't really fit. Some places have that as a focus, sure, but others will fly in specialty seafood from the other side of the globe.

Re: Confessions of a Michelin Star Inspector

#259

Post by rsynnott » Wed, Sep 22, 2021, 1:25 PM UTC

cameronh90 wrote: post #46

tracerbulletx wrote: post #23

Earlier quoted context omitted.

Jeez Cheesecake Factory must have really wronged you or something.

As a non-American, I found The Cheesecake Factory baffling. Far more baffling than any other restaurant I've been to in the USA. The restaurants appear to be trying to look fancy, with their extravagant yet tastelessly cheesy interior design. I wasn't sure if it was some kind of ironic inside joke that everyone from the USA is in on? Despite the OTT design, the food was unremarkable. Not too surprising given that the…

Never been to one, but I feel like the bizarre name is a bit like the yellow stripes on a wasp; a warning.

Re: Confessions of a Michelin Star Inspector

#260

Post by noirbot » Wed, Sep 22, 2021, 1:29 PM UTC

phonypc wrote: post #233

j7ake wrote: post #217

Earlier quoted context omitted.

I wonder if there is an analogy here to classical music. Most lay people would probably not be able to appreciate the technique, difficult, and musicality of certain pieces, but trained ears would appreciate the fine details. As a consequence, most people prefer “easily digestible” music such as pop music rather than highly refined classical music.

Counterpoint: I know absolutely nothing about music, and generally prefer classical to modern pop. I know a lot about food/cooking, and think McDonald's makes a great burger.

Sure, but I think the analogy is more appreciating the difference between the best orchestra playing a piece and a more average one. Or why one Bach composition is "better" than another one. I like classical well enough, but I wouldn't pay hundreds of dollars for good seats to hear a specific soloist in a specific theater.