Guy Savoy or Joel Robuchon? - Page 3

Well, to be fair, I have no idea if the fish was old or not, but certainly if that was the case, they should have done something about it, assuming that AEK mentioned it to them. There is a difference between serving an old fish and having an off day, though, just like there is a difference between a taxicab getting lost and crashing into a pedestrian. I would refuse a refund from the former.

I will defend them a little bit. Nothing was inedibley, throw a hissy-fit bad. It was just below what you would expect at Parisian 3 star prices, particularly the quality of the fish. But I'm willing to forgive it as a one off accident. Shit happens with non-industrial ingredients. But I think all of these restaurants are a fairly pricey gamble, and I suppose it adds a bit of excitement to the experience.

I will retry Savoy when they move into their new location. IMO they have probably the best FOH staff anywhere--really hospitable and generous, and make the place feel like a party. I'd assume the same is true of the Vegas staff (I think Guy's brother or son is the matire'd there.)

The service at LV is indeed fantastic. They recognized my mother, who is a regular diner in Paris, and poured us a half bottle of Chateau d'Yquem free with our petit fours. Also, when we were tasting each others dishes they stopped us and brought out little mini portions for each person. A party, as you described it, is really the perfect word for the atmosphere they provide. It is the son who runs it, and I think some of the staff from Paris spends some time in Vegas.

If FOH is as you describe they're not having an off day, IMO. The kitchen sent out an iffy dish. There is a difference in my mind. And I still pretty much think a place like that is not allowed to have an off day. There's really no reason a customer at one of these places should walk away dissatisfied. I'm really not overly hard to please but not pleasing me at $500 a head is not something I can endorse.

The kitchen can have an off day while the FOH is still great, no?

Yup. But if FOH handles it well a patron probably will not walk away upset or displeased. I think that's the key difference.

Also, food could knock it out of the park but surly or ill-trained FOH could ruin the experience quite easily.

I have a book that might have it. Lemme check when I think to look for it.

My plebeian mind assploded.

Stanky fish is stanky fish.

That said, I really have yet to be disappointed at any of the big name places I've been. R's at the Mansion was probably the best meal of my life. Can't wait to get back there (although not this upcoming Vegas trip).

In 2011 I think one dish I was served went back to the kitchen...and that was because the owner sat down at our table and wanted to try the new appy on the menu. He sent it back!

I think it's less black and white than you're making it. It certainly wasn't stanky in the sense that it was rotten or would have made me sick. I don't think sending it back would have been the right decision, because it's more disruptive to the meal and the experience than the problem with the food in the first place. The only thing I've ever sent back was a souffle that was still liquid at Cityzen in DC. Again, my anecdote was just to clarify my opinion that the restaurant would be basically perfect if the food was a bit better (and perhaps this is a function of whether or not GS is there...who knows.) As Matt said, the food there is quite simple, so for it to really shine, the ingredients need to be perfect, and the cooking needs to be precise. There's aren't any foams, crumbles, spherifcations or sonications to draw your attention away from problems.

Matt, or anyone else, what did you think of the oyster and vegetable dish at Guy Savoy where the liquid is poured around and the dry ice underneath releases the smoke and aroma. It looks really interesting. Something I'd like to try someday.

é by Jose Andres for the win.

It was great when I was there in November.

No, but that should happen any time you warm dry ice quickly. It turns directly from solid to gas, so you can make a lot of smoke.