I almost never order wine if it’s a personal meal even at 3* restaurant. If I’m with someone else that orders fine I’ll have a bit, but never on my own. Some restaurants offer non-alcoholic pairings which is nice. It’s my personal preference and I’m there to enjoy however I want to enjoy! Thanks for the video! Strongly considering this for my next trip to paris.
Hi there, after watching your lovely video I couldn't help but notice a line in your subtitles saying that not ordering wine was inappropriate behaviour. having done a stagiare in a three michelin star restaurant in my hometown of Singapore. I have come to say this is blatantly false and someone has pushed their preference onto you. A restaurant is in the service of hospitality and you certainly are not obligated to order wine. Please enjoy your meal the way you want to. That is the most important thing. Looking forward to your next video!
Hey there, thank you so much for your lovely comment. I couldn't agree more with your point about respecting and embracing each individual's preferences and choices. It's all about making sure everyone feels comfortable and enjoys their dining experience in their own way, innit? We've been a bit slow 😅, but stay tuned for the upcoming video this week 🤗
Hi there 😊 the €95 price doesn't include the coffee and water bottle, but don't worry, they're not too expensive if you decide to get them (around €5-7, if I remember well).
It looked delicious, but too many amuse bouche , it’s meant too awaken the palate not over fill it , the price was incredible and the restaurant should be applauded for that , but sadly Not 2 star Michelin standard yet , waiters where also a bit slap dash , and to me sliced bread should never be served in a bread basket or at all if you want too impress , only at home or in a Bistro
Thank you for sharing your thoughtful feedback with us 👍🏻 Your insights are greatly appreciated. While we agree that there are areas in which Alliance can continue to improve, we also believe that the restaurant has potential. Let's look forward to see how Alliance will evolve in a few years 😊
@@mr-and-mrs-tran absolutely I couldn’t agree more with you , but it’s the little things that make a difference, I once worked at “ Aubergine “ in park walk Fulham , when the restaurant got its first star , the head chef was a little known rising star called Gordon Ramsay , and trust me he was a devil way back then during service, but a super nice guy when it was finished, I only got a placement there while I was a head chef at another restaurant, I just wanted too find out what makes a Michelin Restaurant worth the money 💰 and a Michelin star I could not handle the deathly hours and back then I averaged 80 hours a week , and that was doing my job , they even worked more hours .
I've always been amazed by the dishes served in high-quality restaurants - they manage to be both delicious and visually stunning. I've attempted to recreate some of these dishes at home, but it's clear to me now that it takes an immense amount of skill and dedication to achieve that level of culinary mastery. It's incredible to think that the chefs and staff work up to 80 hours per week to create these gastronomic works of art. My hat goes off to you and to them all!
@@mr-and-mrs-tran it’s no secret too good cooking at home , just a good cookery book , and a good oven ! Pastry work you have too follow too the letter especially measurements, but you can freestyle a bit once your confident with mains and starters , White Heat by Marco Pierre White was always my go too book , also August Escofiere “ La repertoire de La cuisine “ it’s the foundation for all classic sauces , fish , game , garnishes , and was written by him in the late 19 th century when he was head chef at the “ Ritz Hotel “ sorry if I waffle , I’m retired now , but love food still . I think as much as you do .kindest regards , BTW the Escoufire book is reprinted and is available too this day I think it’s printed by a company called Herrings . The present Head Chef of the Ritz writes really good cook books too , his name escapes me , but his food is beautiful too .
Thanks a lot for your comment and recommendations. They made me feel worth it to share my experience on RU-vid 😊 and I will definitely find and read them.
and there it is at 6:35 ..the dreaded FOAM ..I swear every pretentious restaurant these days is doing this silly foam thing ..its getting too predictable
