Quote:
Originally Posted by Hondaracer
Le Crocodile 9.5/10
one of, if not the best dinners I've ever had. Stood above almost all the Michelin star restaurants I've been to last night.
Food was bang on, every dish.
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Heya,
I need to ask.
What do you feel (in the food department) is making them stand above other Michelin restaurants?
I mean, the menu you listed out looks good.
imho, any decent chef should be able to assemble a good looking menu on paper.
But what part of that execution do you feel elevated it for you?
The sides? The sauces? Presentation?
Hoping you might be able to illuminate what takes pasta + braised meat to Michelin levels.
Or say the lobster tempura?
Any insight you have would be most appreciated.