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From: firstname.lastname@example.org (Bill Sloman)
Subject: Re: * * M E R R Y . C H R I S T M A S * *
Date: 27 Dec 2002 07:31:42 -0800
References: <email@example.com> <firstname.lastname@example.org>
NNTP-Posting-Date: 27 Dec 2002 15:31:42 GMT
"Frank Bemelman" wrote in message news:<email@example.com>...
> "Bill Sloman" schreef in bericht
> > We just got back from our Christmas dinner at Zwolle - at Le Librije, the
> > best restaurant in the Netherlands, distinctly over-due for its third
> > Michelin star - and the wine arrangement include a Margaux (just up the
> > river from Pauillc) from which we scored no less than three glasses
> > A very fine wine - not a Grange Hermitage (which we've had in the
> > Netherlands, in Rotterdam) - but very fine of its kind.
> The food must have been better than excellent. I've never been to
> any restaurant better than perhaps 1/2 a star. Did you feel comfortable
> there? I always get a bit nervous with a servant behind every other
> chair; it would take more than 3 glasses to relax a bit ;)
Two and three star restaurants tend to be very smooth operations - the
service usually approachs the ideal where you aren't concious of
anybody hovering, but as soon as you need something a waiter appears
and fills up your wine- or water-glass or whatever. Never hesitate on
the way to the loo, otherwise someone will immediately tell you where
And the food was good. We've had better food at the restaurant - it
was fully booked for Christmas dinner which didn't really leave the
chef any time for anything truely experimental - but one of our
company (who is a serious cook) was continuously intrigued by the
choice of constituents and spices, though they were more or less part
of the chef's somewhat idiosyncratic standard repertoire.
The fundamental difference between two- and three-star restaurants is
that two-star restaurants cook classic recipes perfectly, and three
star restaurants invent new recipes, usually as witty variations on
My parent's house in Melbourne is just across the park from what used
to be Stephanie Alexander's restaurant, which was at the level, and we
once got a cold soup there which turned out to be a perfect reworking
of Peking Duck.
Bill Sloman, Nijmegen
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