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2012-12-24
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I had been in this restaurant when it first opened some years ago when Michael Le Calvet was in the kitchen and I was very happy with both the food and the service, and it has always been the same with the other visits after that.I decided with excitement, to visit the new version so I went for lunch.I had 3 courses set lunch with the prawn Waldorf salad, the braised pork flank and the crème caramel, one glass of red wine cabernet franc from Henry Bourgeois 2010, and one bottle of Badoit.First,
I decided with excitement, to visit the new version so I went for lunch.
I had 3 courses set lunch with the prawn Waldorf salad, the braised pork flank and the crème caramel, one glass of red wine cabernet franc from Henry Bourgeois 2010, and one bottle of Badoit.
First, the looks is more like a large cantine with super high ceiling, it does not have the grand feeling one could expect from a French Brasserie, it needs partitions, and plants, and the left over from previous concept does not match with the new one.
The service: the first impression is good, as the young waitress was really good finding me a table (I did not booked).
Then came in the taking of the order (by another waitress), like a robot, just taking order, no information on the dish, no recommendation, no asking if I wanted a glass of wine, or something else, pretty empty type of service.
The service of wine is simply horrible, how in a place like that, the glass of wine, served in a seriously cheap wine glass made itself of glass, can be brought to the table without a tray, held by the body of the glass, without letting the guess knowing what is in the glass and neither have the opportunity to taste it. At $85 / glass it’s ridiculous!
When one person order mineral water, that person being alone, should be proposed a smaller size rather that always trying to squeeze the wallet of the customer as much as possible with a whooping $70 +10% bottle of water that cost less than $15!!!
The use of table cloth is great and beautiful, the French Maitre’D, the full team of waiters and waitresses, but the crumbles are not even removed after the main course? What’s the point all the cinema if it’s not fully done?
The Food: for the price, it is pretty unimpressive, salad full of water, with dressing only lazily drizzled on top, (I guess too hard to dry the leave and toss the salad, the chef maybe too busy making coffee for himself behind the bar, pork flank I guess was supposed to have a crispy skin rather then chewy sticky but, maybe I’m wrong. The side salad with this dish had surely stayed a long time in the fridge, because the ugly shredded carrot on top were so dried they shrank. And of course forget about the salad being tossed with the dressing…to hard…too busy. As for the crème caramel, it’s like a cantine at school, dry (most probably because of the use of custard powder, plus over cooked in a oven too hot), without any of usually running caramel that comes with normal crème caramel.
Overall, a very poor and expensive experience…at more $500 this is NOT worth it.
The place was full however, so I guess others are not as picky as me or, they had choice, after all it’s lunch in IFC!!
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