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I'm surprised so few people have heard of haute cuisine.
(I mean, I am not one to eat it, much less afford it, but it is a pretty well know classification of food, or so I thought.)
At any rate, while NYC may not be known for haute cuisine as much as it is for its breadth of cuisine, simply by virtue of its concentration of wealth and cosmopolitanism, NYC is home to some of the world's most well regarded chefs heading some of the world's top haute cuisine restaurants.
If you're still calling it "haute cuisine," you're probably not going to be able to afford it...but Daniel is probably the closest, in terms of being both highly sophisticated as well as old-fashioned in service style.
Classic? Le Bernardin, even though it is not as "fine" as it once was. Eleven Madison Park serves really stunning food and Atera is probably the most avant garde. Daniel is up there and I'm sure that the new Robuchon place with be very haute. Most of the big name chefs are taking a breather right now and waiting for real estate prices to come back to earth.
Daniel... Please... He's just running off of his name. The actually quality of the food varies these days, and more often than not is becoming unworthy of the prices. I'd personally go to Per Se.
Daniel has several places. I've done a few of his "casual places" and I go to Épicerie Boulud over by Lincoln Center for snacks and drinks before heading to a play or a movie, and the quality always varies, which is annoying considering the prices. They need to hire people that know about the cuisine. I mean if I can't even get a good cup of espresso, there's a problem. Even their macarons are a joke. Now I know I'll get heat for saying this, but the macarons at Bouchon Bakery inside of the Time Warner building are divine. I always get about $20.00 worth of them (roughly 5 large ones) before heading to that Indie place (Lincoln Plaza Cinema) and I sit there watching an Indie movie and having some of those babies.
I can't disagree about Le Bernardin though. Éric Ripert unlike Daniel Boulud doesn't overdo things. I think Daniel needs to stop opening up so many places.
Quote:
Originally Posted by Airborneguy
NYC is not known for “haute” cuisine.
Those places DO exist, just not on Staten Island. lol
Last edited by pierrepont7731; 02-07-2018 at 02:26 PM..
The old "haute cuisine" is where the waiter brings a cart (called a "gueridon") to your table and does the final finishing of the meal preparation on that cart. They still practice that technique at La Grenouille and a few other restaurants.
The old "haute cuisine" is where the waiter brings a cart (called a "gueridon") to your table and does the final finishing of the meal preparation on that cart. They still practice that technique at La Grenouille and a few other restaurants.
The new haute cuisine is really a lot of hooey.
Actually, it’s usually quite a small portion of tasty hooey
200 dollar for a dollap. you don't LIKE that?! GET BACK IN LINE YOU DON'T DESERVE to live IN NYC! <-- that is how I view dining in NYC. I've lived in the city proper for almost 20 years now but can count on ONE hand the times I've eaten out at a restaurant. F'y'all, it's nasty as a system and i'd rather eat 20 cent a pack ramen than deal with the cornball culture of nyc "haute cuisine" i'm still laughing at that
I am a big eater and I lost interest in fine dining when "haute cuisine" became "nouvelle cuisine." I need my food to be ample not precious. A serving should be more than a pretty tablespoon of food with a rose petal atop.
I don't like leaving a restaurant still hungry.
I am a big eater and I lost interest in fine dining when "haute cuisine" became "nouvelle cuisine." I need my food to be ample not precious. A serving should be more than a pretty tablespoon of food with a rose petal atop.
I don't like leaving a restaurant still hungry.
And CHEAP...
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