Do you think Michel Roux takes himself far too seriously ? If he gave me one of his well presented platters with four spots of food on it I would send it back and demand a meal !
I've eaten his food and "four spots of food on a plate", it is not, Krausse. His food, and also that of Raymond Blanc, thoroughly merit their two stars.....
Blanc must be so close to three....however, I haven't been recently and I suspect selling out part of Le Manoir to The Oriental Express may be his undoing. Personally, I think he wants to go back to his home area and open a bistro there; now that could be truly sensational.
No just fortunate, Krausee, and I once worked for a French company that took their food very seriously.....the sec pool in the factory would put 15 francs a week into a pot and the Co would match it - once a year they would choose a 2 or 3* Michelin location like Chapel, Troisgros or Bocuse to go and try.....It's hard to imagine that happening over here, it's just not in our culture.
However, careful prudence and you can dine in such establishments occasionally.
All I see is a bunch of overpaid cooks charging a fortune for very little. There is a certain level of utter pretentiousness and pointlessness to this Chef obsession. The only people who can afford to eat in these star restaurants are those with more money than sense !
Not true Krausse, and if you have ever worked in one of these restaurants (which I have) "overpaid" is not a word I would use! It's bl00dy hard work and very long hours. I have also eaten in many Michelin restaurants. As Eccles said, you can have an affordable meal in a 1* restaurant.
Of course you don't have to eat out, but sometimes for special occasions it is a treat that we can all enjoy. Be it Michelin starred food or a fish supper it is often nice to have someone else cook for you....
SherrardK has kindly explained all the HTTP stuff.....
I wouldn'' feel sorry for Vodka if I were you Krausse. She has been fortunate enough to eat at fabulous restaurants and experience the brilliance of chefs who have practiced and perfected their craft over many years. In the course of their journey they have learnt how to take humble ingredients and transform them with just a few additional ingredients and some skill into something amazing.