What It’s Really Like to Eat at a 3-Michelin-Starred Restaurant - michelin star restaurants dishes

I like to eat. A lot.
I am a little famous as a food expert.
I was asked to judge the food competition, small competitions like the local famous Mendocino crab festival, and big competitions like the best new restaurant in the Bravo series.
The food was very exciting for me.
I spent a ridiculous amount sorting (
$300 for Post Office
Seamless version of the foodie. Basically-
Only this past weekend)
Although I am not rich, I eat out more.
Food is my weakness and obsession.
So imagine, when I visited Napa Valley last month, my Nirvana, a place known for its excellent restaurants, many of which set the standard for premium dining (
It is worth noting that Thomas Keller's international well-known French laundry room)
This is their own destination.
I wanted to have an unforgettable night, so my friend and I booked a table at the restaurant in meadowwood, one of the six big three --
Michelin star restaurants in China.
For those of you who don't know, many of the top chefs consider the Michelin star to be the holy grail of food, and it can be a restaurant.
According to the anonymous Michelin "inspector" dining experience, the restaurant can get up to three stars.
It's hard to get one except three stars.
Highest Mark
Think this restaurant is one of the best restaurants in the world and it is worth a trip there (
And, of course, splurge).
Winning three Michelin stars is like an actor who won an Oscar.
In short: it's a huge deal.
Related: Luxury road trip in California wine country incredible food, wonderful wine, amazing views, thoughtful service and excellent decoration are all the reasons why meadowwood is the world
First class restaurant. (
Photo: @ therestaurantmw/Instagram)
Meadowood has won three Michelin stars for five consecutive years (
Re-evaluate ranking every year)
Prove to be the first
The first-class restaurant is also one of the most important restaurants in the United States.
Of course, my expectations are high given these honors.
I know the food here is good, but of the hundreds of top restaurants I 've eaten (
Including dozens. and two-Michelin-
Star restaurant)
Meadowood's restaurant is my first three. Michelin-Star experience.
As someone who believes that a great restaurant doesn't need a Michelin-Approved Seal, I often tend to question my motivation to dine at a star restaurant: What's the point?
I can have an unforgettable dinner from the local burger shop or the breeze seafood restaurant on the California coast.
Why spend hundreds of dollars on a meal that does not involve special occasions, such as the anniversary, I can spend the money on . . . . . . Well, the Post Office!
I am eager to answer my questions.
Scenic meadowwood Resort in Napa Valley. (
Photo: meadowwood)
The restaurant is quietly hidden in the vast five
The star-rated meadowwood resort is nestled in a scenic forest background.
My friend Katie and I were welcomed by a young doorman who opened a huge wooden door leading to an elegant and comfortable Round Hall, there are vaulted ceilings, fireplaces, and rustic furniture like field stone walls and wooden floors.
Although hospitable, as a friendly hostess, we rarely stayed there for time and soon led us through the bar lounge into the restaurant to enjoy our 6 p. m. reservation (
It's not easy considering these two peopleMonthly waiting list).
For decades, exquisite dining has always had a tedious reputation --
This is seen as an experience dominated by strict dress code, pretentious etiquette, snobbish waiters and arguably unreasonable etiquette.
With the rise of the food culture accepted by millennials diners and imaginative young chefs, this has changed a lot, and they actually don't care about the atmosphere of the food.
In the end, a new generation of diners makes the restaurant environment more modern (
If you think about the white people ten years ago
The Ritz-Carlton, gloating, began to change the hotel to cater to the needs of new travelers.
The high-heeled restaurant began to follow suit).
Therefore, I was not surprised to find that the restaurant in meadowwood is a cheerful and bright open space with modern furniture (
Leather chair like wing back)
Live in harmony in a complex rural environment.
Casual pants in the dark and long
Sleeve shirt, I'm relieved of other diners-
Businessmen, honeymooners, even Lonely Foodies
Ignoring the stereotype that food is still a suitand-tie affair.
Bright and modern interior decoration of Meadowood Restaurant. (
Photo: meadowwood)
But if there is any reason to be hung up, maydowood will be the place.
I think it's special.
Let's call it "good energy," which emits natural light from large windows and permeates the striking handsome interior;
Brass, bronze and dark with low accent
The hanging lampshade holds the room in a unique contemporary style
The rural feeling that cannot be found in the city;
A smile in a custom black lapels suit and a neat young waiter reinforced the scene.
There is an obvious intimacy in such a restaurant.
Every staff member knew our name as if Katie and I had entered a private club.
Although the restaurant is not so unique, its design is impressive.
Katie and I had a crisp glass of champagne (
Serve beautiful Zalto glassware)
As a sommelier, we talked to us about our wine preferences and curated a single-phase match with our tasting dishes.
He's down-to-earth and it's obviously a priority to get to know us and our tastes, not to list the best wines.
While I'm used to "these are the wines you'll die for", his approach is more like "How can I make this an extraordinary experience for you personally?
"The gorgeous display of each dish further proves the thought and care of each dish. (
Photo: @ therestaurantmw/Instagram)Like most three. Michelin-
In the Star-rated restaurant, diners only have a choice of tasting menus, and the meal time can be more than three hours.
Usually I turn on the tap in an hour, but this dish is like a clockwork, and each dish has a strange feeling, just like opening a gift at Christmas.
We were looking forward to sitting between plates like little artwork.
Obviously, Christopher Kostow, executive chef (
People who have worked in this restaurant for eight years)
It took weeks to design a dish.
From taste to presentation-
All of this is so imaginative that I will sit in awe for a moment before eating.
I began to understand what the three mean. Michelin-
Star restaurant after all.
In fact, I couldn't help feeling like I was part of a show.
It's like a theater, a chef (director), players (waiters)And the audience (diners).
The language cannot fully explain the perfection of the waiting staff who intuitively come to our table as a group of people and pick up the dishes at the same time as soon as we are done --
Even if they wait on the other 11 tables.
So what's so great about the three? star food?
Source of ingredients in Meadowood (even foraged! )
Local and seasonal, menu changes every day.
Each bite is very fresh, just like it was just picked from the garden an hour ago or pulled out from the sea.
Use of rare ingredients and strict time
Consume the preparations you will never experience in a regular restaurant
Just like brillat sunflower and eel smoked on the Cabernet shell
Create a common taste in a unique dance.
When you eat, you can only imagine his thinking process and the careful attention of the chef to the details.
Related: Eating at one of the most expensive restaurants in the world can surprise you. The shape of the delicate work is also vulnerable: a fermented large head dish oyster is placed on the white French terracotta stone slab
Cherry tomato stones are placed in a charcoal bowl. the tomato skin is peeled like a grape. it is very fresh and the Middle Peel is fragrant.
For each plate, we learn about the origin of the dish, the taste of expectation, usually the inspiration of the chef, and learn about the rich and colorful anecdotes based on the uniqueness of the dish.
Every delicate dish has its own story, and the waiter's encyclopedic knowledge proves that they are as passionate about every bite as the chef.
Perhaps the most imaginative dish is the duck Tea Chrysanthemum.
The waiter used small scissors to cut the dill radish from the decorative plants on our table as part of the dish.
It's the theater.
At Meadowood, wine pairing plays an integral role in the experience. (
Photo: John/Flickr)
Wine is as important as the tasting menu and I'm excited.
Bottles of some of the most acclaimed vineyards, all rated at 90 or higher (
Wine points for Excellence).
In addition to wine, these wines are just subtly linked-
The sommelier meets the challenge of elegant wine matching (And their notes)
Unique ingredients are provided.
We drank five different kinds of wine.
Crisp white and full of red, including a glass of 1993 St Sevi Cabernet Sauvignon.
Perfect for our dry goods, Helena. aged lamb.
This bottle alone retails for about $100.
Three are old talk. Michelin-
The star restaurant is the experience of the restaurant, not the dining itself.
To be fair, it does not grasp the point.
Dine at Meadowood and feel like part of the restaurant's journey.
Any clever chef can put a braised duck on the plate, and the waiter can do a perfunctory job.
But at Meadowood, you are telling their stories in your own way and being a part of history, which will be a legend, without affecting the atmosphere, the service, there will be food for the dining experience.
This is an epic, but not everyone.
In fact, the meal cost here is $225 per person (
Twice the wine pairing).
Although I don't hesitate to say that splurge is worth it, I don't mean "splurge" like the iPad or Ferrari ".
Such a unique and unique dining experience is unforgettable, and diners will remember this meal in the coming decades.
That is, frankly, the whole problem.
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