Hotel experience: less than high fashion?

Do you think there is a difference in the atmosphere for an independent restaurant and a hotel room?

It has become commonplace for renowned chefs looking for an expensive central location appeal to the relative safety of high-profile hotels. This year we had dinner by Heston Blumenthal at the Mandarin Oriental (also home to Bar Boulud, released late last year), with its clever take fruity chicken liver parfait. Also in 2010 Michael Caines opened his home in Chester, a new hotel and restaurant delivery of decent cosmetic surgery at night and B & B, and Pierre Koffmann she returned to Berkeley with the successor of La Tante Claire, Koffmann. The most recent of all Fergus Henderson and Trevor Gulliver opened his own place, San Juan Hotel in April this year, with minimalist decor and late portions of food, no doubt, excellent, and Silvena Rowe is due to launch its Fifteen new place in the Mayfair Hotel in weeks.

Then there are the "restaurant with rooms" where the food is the main attraction, but you can extend your stay past pudding – I'm thinking of places like the horn of plenty in Gulworthy, Devon, where Peter Gorton creates wonders like pigeon breast with caramelized endive, orange and candied hazelnuts. Sat Bains is a great place near the River Trent in the service of the likes of roasted scallops with spices of India, fennel, cauliflower and garlic cream and much is made of three Chimneys Skye restaurant with his 'home'. Along with some notable exceptions, such as Le Manoir aux Quat 'Saisons Raymond Blanc, whose main function is a restaurant, these small places manage to strike the right balance, offering fine food and wine in a comfortable environment you can feel grateful that slope of sliding under the sheets.

But there is something rotten, I've noticed on most restaurant experiences, however affluent and sophisticated surroundings and acclaimed chef.

I remember a decent meal at Gordon Ramsay's Maze Grill, inside the Marriott hotel. The burgers were fantastic, my plate of sausage only work with rabbit rillette, crunchy pickles and chicken liver pate divine. But I could not wait to get out. The food was marked by a total lack of atmosphere. The building itself was an antiseptic. The view from our table was only a pair of boots schlepping luggage on a cart, and other constant reminders of the hotel, from the goalkeeper in his tall hat to the doorman with his announcement of taxis waiting.

I remembered the restaurant he had eaten very different in the 70 th anniversary of a friend. We show was a great course from eight to three Michelin stars Alain Ducasse at the Dorchester. Food, including crab Scotland, pheasant, heavenly cheeses, dark chocolate with iced coffee was great, service was efficient, and improve the wines. Everyone hated him. To reach the restaurant – and using the bathroom – we had to walk through the lobby of the hotel, populated by rich women looking for tea, and rich gentlemen drink malt whiskey and champagne. The music was current, and a foot thick carpet. Porters had to control people and cleaning products door handles of brass rubbing.

Recently I found myself wandering in a branch of Brasserie Gerard, thinking about your menu of steak and chips, tortilla Moule and would be just the ticket for a quick lunch. Immediately felt bad. Was the crowd of fire exit signs and a lot of advertising brochures bus tours of London and Les Miserables? Perhaps it was the fact that none of the diners seemed to be having a good time – most seemed to be staying at the hotel, and presumably had paid full board. The food took an age to come and was mediocre at best.

There are plenty of restaurants in hotels that lack the atmosphere, taking advantage of his captive audience, offering poor quality food and charging through the nose for that, unfortunately become more ubiquitous. I've been burned many times also have a chance now. I recently came across a classic steak fry in Paris. His slate with chalk promises Coq au Vin and orange crepes, and held high and delicious aroma of pastries almost had me until I saw a couple of suitcases staring across the bar. The legs. Am I being unfair?

More Source:

London's ten best afternoon teas - Telegraph
How to Locate Hotels in New York City | Travel Tips - USAToday.com
How much money does a fashion designer earn
Phoenix Chandler Hotel, Arizona - AZ - Hampton Inn & Suites

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Submited at Saturday, May 7th, 2011 at 9:00 am on Restaurant by blum
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