The food coming out of the kitchen can be impeccable, he explains, but one inappropriate comment or misstep from the front of the house can ruin irreparably a diners Michelin-starred experience said Blumenthal in a video report posted by trade publication BigHospitality.co.uk.
About a week before The Worlds 50 Best Restaurant Awards are to be announced in London, past recipients including Blumenthal, Alain Roux, Ruth Rogers and Angela Hartnett shared their thoughts on what makes a restaurant world-class.
For guests of Blumenthals The Fat Duck, which is currently ranked No 5 on the list, service begins from the time guests get a confirmation of their reservation. Recently, the British chef added another layer to guests' dining experience by creating a virtual candy shop. Prospective diners are sent an evite to take a virtual tour of a fantastical sweet shop that features elements of their upcoming meal a strategy meant to foster childlike excitement about an event that's normally two months away.
Restaurant critic and UK chair of the awards Richard Vines also pointed out that to be deemed one of the best restaurants in the world, an eatery must be more than the sum of its food.
A restaurant can have great food but thats not enough. Its got to have great service and really draw you into the experience, he said.
Hartnett, formerly of The Connaught, deems a world-class restaurant one that cant be replicated elsewhere and chastised chefs and establishments that try to plagiarise food concepts.
I think the worst thing that happens is that! you hav e these amazing restaurants like Noma and you go somewhere else to a totally different country and someone else is trying to replicate it.
Watch the full video at http://bit.ly/JGSleh.
The Worlds 50 Best Restaurants will be announced April 30 at Londons Guildhall. AFP-Relaxnews
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