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I remember I had that debate with my family, when I claimed that Canada would have had at least 2 restaurants in the Michelin Guide were it not of our nonexistence to Michelin's eyes. All I know about the Michelin Guide is that it seems to differentiate among otherwise-5-star restaurants, whereas the guides aimed at average Joes would not.
Toronto and Montreal would have had at least 1 restaurant with at least 1 Michelin star apiece, just that I'm not familiar with either city's upscale dining. Are there restaurants in Canada that would be worthy of at least 1 Michelin star?
"Rouge restaurant has been named one of the world's top 100 restaurants — the first in time a Calgary establishment has cracked the prestigious list.
Only two Canadian restaurants made the S. Pellegrino World's 100 Best Restaurants, announced Monday in London. Rouge [in Calgary, AB.] placed 60th, while Langdon Hall in Cambridge, Ont., came in the 77th spot.
Paul Rogalski, a chef and co-owner of Rouge, said he hopes the recognition increases business not only for his restaurant — which saw a dip in economically hit 2009 — but also for Calgary itself."
"Rouge, in Calgary, placed 60th, and Langdon Hall, in Cambridge, placed 77th. To put these rankings into perspective, Canada hasn’t had a spot on the list since Eigensinn Farm in 2003. Restaurant Gordon Ramsay, the celebrity chef’s three-Michelin-star flagship establishment, which in the past has always landed in the top 15, dropped off the list completely."
Not to derail your thread, but I'm curious as to why Michelin stars matter so much to people? My favourite restaurant in all of Canada and possibly even the world is a place called Nazareth in Toronto that doesn't sell anything on its 9 or 10 item menu for more than $10.95. When I think of Michelin Stars, I just think of people pumping air into egg yolks with a syringe and the feudal system.
I think the AAA restaurant ratings give a pretty good indication - they're not really meant for the average joe. At least, not at the five-star level.
Surprisingly enough, there are no AAA five star restaurants in Montreal or Toronto.
Here is the list for Canada:
Quebec City
Initiale
Le Patriarche
Gatineau
Le Baccara (Casino du Lac-Leamy)
Cambridge
Langdon Hall Country House
Banff
Eden (Rimrock Resort)
There are tons of Montreal and Toronto restos with four stars.
I wonder how much of these ratings are political. My impressions of most " awards " are, once past a certain level, it becomes more of who you know etc.
Just looking at the Four Diamond rated restaurants in Canada, Montreal seems awfully low in number. It has only 5, while much smaller Vancouver has 11. I know Vancouver is a great restaurant town, but I would of thought if these ratings were accurate, Montreal would be higher?
I've eaten in Four Diamond restaurants and loved them, but I'm kind of with Jesse44 on this, some of the best food can be had at restaurants that remain off the radar. Perhaps they don't play the game?
I wonder how much of these ratings are political. My impressions of most " awards " are, once past a certain level, it becomes more of who you know etc.
Just looking at the Four Diamond rated restaurants in Canada, Montreal seems awfully low in number. It has only 5, while much smaller Vancouver has 11. I know Vancouver is a great restaurant town, but I would of thought if these ratings were accurate, Montreal would be higher?
I've eaten in Four Diamond restaurants and loved them, but I'm kind of with Jesse44 on this, some of the best food can be had at restaurants that remain off the radar. Perhaps they don't play the game?
What takes it from a four to a five likely has very little to do with the food, and more with the level of service. Once you're at that level, the food is just a portion of the overall "experience". Depth of wine list, and appropriate training, do you have a cellar master/sommelier on staff, does the food have a specific focus, plating, etc. etc. etc.
I've been to food carts in Singapore that are better "food" than some of the highest ranked restaurants.
What takes it from a four to a five likely has very little to do with the food, and more with the level of service. Once you're at that level, the food is just a portion of the overall "experience". Depth of wine list, and appropriate training, do you have a cellar master/sommelier on staff, does the food have a specific focus, plating, etc. etc. etc.
I've been to food carts in Singapore that are better "food" than some of the highest ranked restaurants.
I understand how that works, it just that I still feel politics plays a role in these rankings. Even Anthony Bourdain hinted at this when he mentioned that Canada was being ignored and should have many more restaurants listed in the world's best.
I understand how that works, it just that I still feel politics plays a role in these rankings. Even Anthony Bourdain hinted at this when he mentioned that Canada was being ignored and should have many more restaurants listed in the world's best.
Of course it does. We're "provincial". We haven't been competing at a high enough level, and there aren't enough high level critics in the country or that visit the country. When they do, and have an open mind, amazing things happen. When they don't they expect maple everything, salmon and beaver tails, can find it, and it satisfies their little stereotype.
Best advice is enjoy the fantastic places we know are out there, and revel in the fact that for the most part they're still affordable, and not filled for months ahead with the instagramming foodie populace who sucks the fun out of everything.
Would love to know what makes the Michelin critics so specially qualified to do those rankings. I've often wondered. They have exquisitely rarified palates.
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