Anyway, this time around we'd like to see what all the fuss is about Michelin Star restaurants. We're prepared to be disappointed, but would be interested to see which recommendations you have?
Sorry about the delay in replying, I hadn't seen this new bit of AFF. Hopefully this post can be a starting point for top-end Paris. You can find a list of current starred restaurants at viamichelin.com
Michelin grades restaurants out of three stars, and also has a cheap and cheerful rating called a bib gourmand. The rating incorporates both food and ambience - the restaurants that concentrate purely on food and eschew the service and ambience are called the bistronomy movement. So Michelin 3*s need to have stunning food, consistently good service and a flashy dining room. In Paris, rent and staff are very expensive.
Even so, there are many differences between the starred restaurants. Some are very sleek and modern, whilst some look like a Franco Cozzo catalogue. Many are in hotels because they subsidise the location.
Tip 1: Evenings at starred restaurants are very, very expensive. This is when they make their money. Eating at lunchtime gives you all of the ambience and service, and a good chunk of the food (although luxurious ingredients won't normally feature)
Tip 2: in Paris, the 1* restaurants are very price competitive. They aren't cheap but are usually the same price as a decent bistro or unstarred restaurant
Tip 3: the sommeliers know their stuff and there are plenty of bargains on the wine list. Be nice to the sommelier, make clear you're not loaded, and you will get some interesting wine by the glass
Tip 4: they don't expect a tip. The bill is the bill, so what you see is what you pay. No factoring in 10%.
The restaurant I would recommend for the whole shebang if you're new to this is probably Guy Savoy. It epitomises the whole Michelin game. Be wary of reviews, everyone is looking for the next big thing in town and so the solid stars are rarely mentioned. Pierre Gagnaire is another 3* star, but it can be a bit edgier and so the chances of having an off day increase.
It is worth trying at least once in your life. Australia has nothing to compete at the very top of the Michelin tree.
If people have specific requests in terms of style or food, I'll try to help.
