jaybone Posted April 23, 2008 Report Share Posted April 23, 2008 At least according to these guys. To bad there is no Canadian representation. Top 50 Restaurants 2008 Link to comment Share on other sites More sharing options...
AD Posted April 23, 2008 Report Share Posted April 23, 2008 as if Oaxen Skärgårdskrog made the list Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted April 23, 2008 Report Share Posted April 23, 2008 Don't you just wish you could try them all out? Come on lotto numbers! Link to comment Share on other sites More sharing options...
phorbesie Posted April 23, 2008 Report Share Posted April 23, 2008 i was very fortunate to study in lyon where paul bocuse has a few restaurants and many other top chefs. the food there was so amazing. last weekend i was in nice to celebrate my uncle's 75th, and the dinner was catered by a famous chef (bruno) who specializes in truffles. 6 courses of amazing stuff (well except the first - truffled asparagus soup served cold which i didn't care for) highlighted by truffles.... lobster, lamb, potatoes, chocolate, it was all so good. yummers. Link to comment Share on other sites More sharing options...
phishtaper Posted April 24, 2008 Report Share Posted April 24, 2008 snob forum please Link to comment Share on other sites More sharing options...
phorbesie Posted April 24, 2008 Report Share Posted April 24, 2008 jealous forum please Link to comment Share on other sites More sharing options...
phishtaper Posted April 24, 2008 Report Share Posted April 24, 2008 i will admit that when in new orleans a couple of years ago, we were advised to try NOLA, Emeril's newer, younger and trendier place. "it's booked weeks in advance during jazzfest, but call them right at 3:00, that's when they may have a cancellation available." (amazing what shared-cab riders tell ya) ... $225-plus later, we had probably the best meal we've ever had. yes, come on lotta numbers! come to poppa! Link to comment Share on other sites More sharing options...
AdamH Posted April 25, 2008 Report Share Posted April 25, 2008 Predictable choices, most or all have michelin stars. Places like Per Se and Alinea...maybe it's just my tastes...but the molecular gastronomy thing for me is about as passé as roasted red pepper soup and sundried tomatoes. I know that making "smoked salmon bubbles" and "frozen steak tartare" or whatever takes skill, I just can't help feeling like it's novelty and not real cooking. Link to comment Share on other sites More sharing options...
jaybone Posted April 27, 2008 Author Report Share Posted April 27, 2008 I feel what you are sayin' Adam! I realize there is an enormous amount of knowledge and skill involved in molecular gastronomy, but it seems, at least in my mind, to come at the expense of heart and soul. My .02 cents. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now