Highlights included the signature “Oysters and Pearls”, a “sabayon” of pearl tapioca with island creek oysters and Regiis Ova caviar. But goodness, they take the whole business seriously.ĪUSTRALIA, YOU’VE GOT PARMIGIANA ALL WRONG Now this man is a bona fide culinary genius, a modern-day Escoffier who has married classic French technique with Napa terroir in the most tasty of ways. We are here to worship at the altar of chef Thomas Keller. Still, the atmosphere is one of hushed reverence. Fair play though, a recent renovation has seen window panels alleviate the gloom. Outside lies a vegetable garden bathed in golden Cali sunshine venture indoors, however, and it’s like having a meal at your crazy aunt’s who believes that daylight saving has leached the colour out of her satin settee. In fact, the experience only made me more grateful for the high-end dining scene we get to enjoy in Australia.įor a start, there’s the room. Per person.Īt those prices and with this reputation – it was the first American diner to receive the top accolade – you’re talking meal of a lifetime right? Wrong. A meal equates to almost $500 without a drop of booze and not taking into account the minimum 20 per cent tip required in the US. Just how do you quantify greatness when it comes to something as subjective as art or fashion or food? Still, I bought into the hype on a recent trip to the Napa Valley in California with dinner at The French Laundry, which took out the gong as The World’s Best eatery in 20 and still carries three Michelin stars.Īs you have to do, we’d booked months in advance and nervously popped the cost per head into currency exchange apps. Unless something can be empirically measured – say the amount of time it takes an athlete to run a certain distance – I’m inherently distrustful on anything labelled “the world’s best”.
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