Another well-articulated, detailed review of quality restaurants to visit in London. Oh, to taste the Rhubarb, White Cardamom and Coconut palette cleanser. And back to exploring my Greek roots, the Oxtail Giovetsi with Bone Marrow. Who doesn’t adore Oxtail, taking Greek beef stew to a whole different stratosphere.
Frankly I thought your Duck Ragu excelled, at least visually, and although the video is almost totally self-explanatory, I’ve a few questions, so eagerly awaiting the long form.
Yes, I live in a town where they throw out a Michelin star or two or three, like confetti at a minor celebration. Appreciate your reference to the Food Mafia, because clearly it exists, as it does in all forms of Art and Science, much less both combined. Throw in the human element and the variables of fresh food, plus customers and trying to maintain a viable, profitable enterprise, well you get the idea.
Like the movie, “Any Given Sunday”, yes, anything can happen on any day in the food and service industry. Michelin stars, at least in my humble opinion, should be served with a very large grain of salt.
I worked with a wonderful Chef for years, and asked him, what is it like to be a Chef every day? He said, “It’s the constant correction of mistakes. And you still make it happen.” That’s not for the meek or weak, clearly.
Thank you again for your honest appraisal, transparency and wonderful insight into many places that take us outside our current environment and may not get a chance to visit. At least in the near future. Another much appreciated Review. You’re much appreciated.
Really appreciate this thoughtful (and wonderfully written) comment! That chef’s quote is spot on. Cooking at a high level is basically controlled chaos, and the best kitchens somehow make it look effortless. Couldn’t agree more about Michelin stars – context matters, and no rating system can fully capture the magic (or unpredictability) of a great meal. Thanks for reading – always appreciate the thoughts and insights!
Another well-articulated, detailed review of quality restaurants to visit in London. Oh, to taste the Rhubarb, White Cardamom and Coconut palette cleanser. And back to exploring my Greek roots, the Oxtail Giovetsi with Bone Marrow. Who doesn’t adore Oxtail, taking Greek beef stew to a whole different stratosphere.
Frankly I thought your Duck Ragu excelled, at least visually, and although the video is almost totally self-explanatory, I’ve a few questions, so eagerly awaiting the long form.
Yes, I live in a town where they throw out a Michelin star or two or three, like confetti at a minor celebration. Appreciate your reference to the Food Mafia, because clearly it exists, as it does in all forms of Art and Science, much less both combined. Throw in the human element and the variables of fresh food, plus customers and trying to maintain a viable, profitable enterprise, well you get the idea.
Like the movie, “Any Given Sunday”, yes, anything can happen on any day in the food and service industry. Michelin stars, at least in my humble opinion, should be served with a very large grain of salt.
I worked with a wonderful Chef for years, and asked him, what is it like to be a Chef every day? He said, “It’s the constant correction of mistakes. And you still make it happen.” That’s not for the meek or weak, clearly.
Thank you again for your honest appraisal, transparency and wonderful insight into many places that take us outside our current environment and may not get a chance to visit. At least in the near future. Another much appreciated Review. You’re much appreciated.
Really appreciate this thoughtful (and wonderfully written) comment! That chef’s quote is spot on. Cooking at a high level is basically controlled chaos, and the best kitchens somehow make it look effortless. Couldn’t agree more about Michelin stars – context matters, and no rating system can fully capture the magic (or unpredictability) of a great meal. Thanks for reading – always appreciate the thoughts and insights!
Been to Lita back in May for my birthday and instantly made it to my top 5 in London. That duck ragout…👨🏼🍳💋
My favourite! I’ll be doing a long form recipe post on that soon
Tend to think Michelin is somewhat dead. I’ll only eat somewhere if NF gives his approval 🤌🏼