Comments on Julot: Ze Blog: Dead Chefs Society

Julien, I think your article reads not so much as...

2009-06-29T03:36:38.709+02:00

Julien,

I think your article reads not so much as a criticism of the Michelin system (though it could be so read) but as a criticism of some chefs who bind themselves to playing by those rules.

But at the same time, as a business and increasingly as top-flight restaurants become tourist destinations and fetish houses, there must be a strong incentive to maintain the dishes

Thank you for the reply. There is nothing less ap...

2009-06-26T22:32:33.933+02:00

Thank you for the reply.

There is nothing less appetizing to me than a plateful of "ideas."

I've gotten to that point in life where I don't consider "old-fashioned" a criticism. Good cooking doesn't become bad cooking just because it is no longer cutting age.

Greatly enjoy reading your postings,

Robert

Hi Robert, I am personally a big fan of Bocuse, ...

2009-06-25T23:59:41.501+02:00

Hi Robert,

I am personally a big fan of Bocuse, and to me his restaurant is alive and well. What I mean what I wrote: that some chefs, at some point, start imitating themselves instead of trying to make their best. I guess this would be closer to the a. you suggest but it has as much to do with the lack of inspiration and passion than it has with technical flaws.

Also, I

Fascinating. Could you clarify your thinking a li...

2009-06-25T19:38:42.188+02:00

Fascinating.

Could you clarify your thinking a little for me (I'm feeling kind of slow):

At the establishments you cite, is it:

a. the dishes are not as good as they used to be because the technique and/or execution have gone off; or is it

b. the dishes are not as good because they/and or the ideas behind them have not changed in 30 years?

Hi Michael, and thanks for being such a regular re...

2009-06-22T03:43:02.025+02:00

Hi Michael, and thanks for being such a regular reader. I should start by saying that gray hair and neck tie do not make me uncomfortable. Another clarification is that I am a big supporter of the Michelin system. But indeed the question of whether a top restaurant is "the promise of a unique, life-enriching experience" is central here. I am on the side of those who think it is or

Julien, As you can see on my blog, I was at Pic an...

2009-06-19T13:41:09.246+02:00

Julien,
As you can see on my blog, I was at Pic and Lameloise last week. Both are extremely expensive three-Michelin-star restaurants. Both were full midweek. Crisis? What crisis? There was a lot of gray hair and enough neckties, including mine, to make you uncomfortable. There must be a real generation gap. I don’t think many of us were there with our credit cards ready for “the promise of