wepro
Thanks daniel
for your explanation about the Michelin Guide and rating system.
But what about the "Miele Guide" - anybody knows it?
The Mosaic is already mentioned there:
http://www.mieleguide.com/asias-top-20
regards
Werner
tintin
Not so. The star rating belongs to the restaurant, not to the Chef. The criteria which go into allocating stars to a restaurant include, of course, the quality, preparation, presentation, and innovation of the food, and wine list, but that's only part of the story. The atmosphere of the restaurant, the reception, the service, the table utensils (glassware, silverware, plateware, etc), cleanlliness, all are taken into account by the inspector who attributes the rating. Of course, all of these factors are under the Chef's supervision and reflect his ideas of what his restaurant as a whole should be.
The Michelin rating system goes back about 120 years. In those days, the owner of a restaurant was also the Chef, and the establishment itself and the owner/Chef were one entity. When the Chef retired or passed away, his son (most likely the Sous-Chef at the time) or the Sous-Chef (unrelated) took over. The rating remained until the next yearly inspection, and the inspector maintained or adjusted his rating accordingly, up or down, for another year.
If a Chef decides to leave his star-rated restaurant for whatever reasons, most likely the Sous-Chef(s) and many of his staff will also leave. However, the star rating of this restaurant remains until the next inspection. If, in the meantime, this Chef opens another restaurant, he immediately starts at "zero star," until the next inspection. Of course, the Chef's reputation will have followed him to his new establishment, and he would use it in his advertizing, but his new restaurant will be unrated, until he proves himself again.
Bon appétit. :)
udayana
US$70 without drinks for typical nouveau cuisine, large white plates, small portions, far too sweet and came away hungry.
Give me nasi padang in JL Danau Poso any day followed by Warung Kolega, Warung Nikmat, Ayam Betutu Gilimanuk, avg price @ US$1-2, Warung Sobat, Ikan Bakar Cianjur avg price @ $US3-6. Much better value and for my palate much better flavour.
tintin
Lucky for me, I guess, because I do enjoy BOTH, the food and atmosphere of a restaurant like Mozaic and at a good warung, like the Madurese one at the end of Segara Ayu, Sanur. I also enjoy gamelan music as much as western classical music. They are all different and they are all good, and nobody ever told me that one excluded the other: a real gourmet I guess. :roll:
udayana
[quote]nobody ever told me that one excluded the other[/quote]
And they still haven't.
You already gave your opinion. I gave mine. I didn't enjoy the food at Mozaic and I wouldn't go back.
gilbert de jong
Thanks for the explanation Daniel...So basicly a 'star' chef can write his own paycheck, since the owner doesn't want him to leave the restaurant :lol: .
Think I will go to Mozaic on of the X-mas days...think the atmosphere there is more appropriate for a Xmas dinner then to go to the warung :lol: .
will post again on my experience there...
thanks again...gilbert.
begonia
Some friends asked me to book a dinner at Mozaic restaurant, and this is part of the booking we got about prices
"Mozaic offers four 6-course tasting menus - A Discovery Menu that focuses of fresh seasonal Indonesian ingredients and flavors, A Chef's Tasting Menu that showcases Mozaic's cuisine, a Surprise Menu that uses only the finest, rarest and most precious ingredients and a Vegetarian menu which encompasses all of the above. Prices for these menus begin at Rp. 550.000 per person up to Rp.1.500.000 per person depending on the arrival of seasonal ingredients.
Guests are welcome to bring their own wine, champagne or Spirit. In that case a corkage fee will apply at Rp 125,000 for each bottle of wine or champagne and Rp. 250.000 for spirit.
All prices are subject to a 21% government tax and service charge."
I was very surprise because I though they would supply free transport but they don´t !!!!!! For been so exclusive and expensive place they could supply free transport at least from Ubud isn´t it???? too much to ask?????????
Places like Bebek Bengil been on the village of Ubud they have free transport to pick you up and drop you off after dinner and you can spend on dinner less than 100.000 Rp !!!
Hehehehe by the way, the drivers who could take you there or I guess anybody doing the booking can get 10.000 Rp per person of comission..............
lumumba
Begonia wrote:
[quote]Some friends asked me to book a dinner at Mozaic restaurant[/quote]
OK, I'm not a stingy person but i think you should book somewhere else for your friends even if they have a lot of money to spend, but than again..........
You better phone the restaurant again and find out if there is a charge for opening up the menu. :P :P
tintin
lumumba,
Yes, lumumba, you are a cheapskate. As far as what you have said (or rather, no said), I assume you have never eaten at Mozaic. At least, udayana tried this restaurant and did not find it to his taste (and pocket book), and that's OK, because that's a valid opinion: this is why they make vanilla and chocolat. :) :)
PS. I am not in any way, shape, or form associated with this establishment.
...
lumumba
Tintin wrote;
[quote]Yes, lumumba, you are a cheapskate[/quote]
It is ok with me, lets leave it to that. :P
tintin
That's OK, lumumba, one of my best friend is also a cheapskate, but, in my book, he is still a nice guy. :)
PS. He says that I am also, to which I reply that I am not: I am just fiscal conservative. :roll:
