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Jan 31, 2017 12:27:50 GMT -5
Post by Deleted on Jan 31, 2017 12:27:50 GMT -5
If I may address all your points directly, ahinton: 'Why? And, even more importantly, why "of course"?!' Because Sydney has given his advice. 'Why, of course! And I have no doubt that she would act upon your advice but, as I asked, why waste her valuable time in mentioning it in the first place?!' Because Anne-Sophie asked me to give her any and all feedback, as she has just opened a new restaurant in London. It is going well, but these are early days! 'That is pretty expensive but then her restaurant does have three Michelin stars, a rare accolade indeed, especially in France. Did this sum include the wine or was it for food only on a menu gastronomique? What proportion of that bill was the wine and other drinks per head?' The food and wine were Anne-Sophie's personal recommendations, and the wine cost roughly a third of the bill. In more standard restaurants and pubs, you pay roughly the same for a glass of wine as you would for a bottle retail, so the mark-up is four- or five-fold. In top restaurants, the relationship is less predictable, and you can sometimes pay less in the restaurant than retail. Not at Pic, however (two-fold)! 'But that wouldn't be "undercutting" her, because you'd be sourcing, purchasing and cooking the ingredients yourself for yourself whereas she will be supplying the customer who takes your place with a restaurant experience; there's therefore no realistic comparison between the two!' Only that my dining room might be as good as her restaurant. 'I don't understand what Sydney's problem is with this chef or what she does and what he has written on the subject does nothing to explain it in realistic and comprehensible terms. "Woolwork"? Woolly-mindedness, more like!' Well, what is different about this chef is that she is a woman. Gender is clearly a problem for Sydney. Anne-Sophie has trained to cook rather than shear a sheep! I can only suggest that Sydney flies to Europe to experience the results with me. Unfortunately, there is no lamb currently on the menu in London, although I am prepared to cook Sydney a shepherd's pie instead. In my opinion, however, Anne-Sophie's recipe for roast saddle of lamb with basil and mustard is tastier! La Dame de Pic - London
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Jan 31, 2017 12:52:23 GMT -5
Post by ahinton on Jan 31, 2017 12:52:23 GMT -5
If I may address all your points directly, ahinton: 'Why? And, even more importantly, why "of course"?!' Because Sydney has given his advice. I would have thought that to be a reason NOT to say anything to Anne-Sophie, given Sydney's other comments on the subject, had he actually given such advice but, in reality, he hasn't actually given any such advice; he has merely stated what advice he would give her but, to the best of my knowledge, he has not actually given her any! 'Why, of course! And I have no doubt that she would act upon your advice but, as I asked, why waste her valuable time in mentioning it in the first place?!' Because Anne-Sophie asked me to give her any feedback, as she has just opened a new restaurant in London. OK, but this would not be "feedback"; you have visited her restaurant so can give her your feedback, whereas Sydney has done no such thing and clearly has no intention of doing so and is therefore in no position to provide any "feedback" whatsoever! 'That is pretty expensive but then her restaurant does have three Michelin stars, a rare accolade indeed, especially in France. Did this sum include the wine or was it for food only on a menu gastronomique? What proportion of that bill was the wine and other drinks per head?' The food and wine were Anne-Sophie's personal recommendations, and the wine cost roughly a third of the bill. In more standard restaurants and pubs, you pay roughly the same for a glass of wine as you would for a bottle retail, so the mark-up is four- or five-fold. In top restaurants, the relationship is less predictable, and you can sometimes pay less in the restaurant than retail. Not at Pic, however (two-fold)! OK, so the food bill per head was around £130, then; pretty expensive, but not for a Michelin *** establishment! I don't know which pubs and restaurants you usually visit (although I imagine that they would predominantly be in London where their average prices for wine by the glass are probably higher than in the provinces, but I've rarely encountered the glass = retail bottle equivalence. Mark-ups on wine can be a real minefield - and indeed usually are! Some restaurants really rip of their customers for wine and others make a point of not doing so. I have on a handful of occasions eaten at very good restaurants where the wine prices are near giveaways for what the wines themselves are; in almost all such cases, the wine list is extensive and most imaginatively chosen and the selection of half bottles is often delightfully large. 'But that wouldn't be "undercutting" her, because you'd be sourcing, purchasing and cooking the ingredients yourself for yourself whereas she will be supplying the customer who takes your place with a restaurant experience; there's therefore no realistic comparison between the two!' Only that my dining room might be as good as her restaurant. If it is, when might I have the honour of an invitation?(!)... 'I don't understand what Sydney's problem is with this chef or what she does and what he has written on the subject does nothing to explain it in realistic and comprehensible terms. "Woolwork"? Woolly-mindedness, more like!' Well, what is different about this chef is that she is a woman. Gender is clearly a problem for Sydney. Clearly - yet she is hardly the only female chef in the world, even if she is one of a very select few Michelin *** ones! But Sydney needs to keep such problems to himself and not regale the "advice" that by his own implied admission he is entirely unqualified to give to Anne-Sophie, especially since he apparently seeks to do it via an intermediary such as yourself. Anne-Sophie has trained to cook rather than shear a sheep! Quite; what Sydney's woolly references are supposed to convey I have less than no idea. I can only suggest that Sydney flies to Europe to experience the results with me. I fear that you would be wasting your time and that he'd be certain that he would be wasting his. Unfortunately, there is no lamb currently on the menu in London, although I am prepared to cook Sydney a shepherd's pie instead. With no disrespect intended, do you really think that he would fly from Australia to London just for such an experience?(!). Anyway, there may be no spring lamb yet (where are they this year? - it's February tomorrow!) but Anne-Sophie's restaurant in London does have a couple of dishes that include Tasmanian peppers, so maybe Sydney might bite the bullet and go on Qantas' website to make a booking after all; it would have to be for a first class ticket, naturally, as he is apparently so very high class! Thanks; I've just looked at this! Disappointed at this 12.5% "discretionary" service charge which is nothing of the kind and which sticks in the craw wherever and whenever I encounter it. It's a really bad idea and a discredit to the industry, in my view.
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Feb 1, 2017 12:44:01 GMT -5
Post by Deleted on Feb 1, 2017 12:44:01 GMT -5
If I may address one of your many questions directly, ahinton: " ... If it is, when might I have the honour of an invitation?(!)... " You are invited at Easter. I don't know whether you would prefer London, Wales or somewhere else entirely! Also, it would be good to get Sydney along to the party too, although Australia may be a little far. The London restaurant critics seem to have liked Anne-Sophie's food, but one thought that it was far too restrained. London Evening Standard - La Dame de Pic: How does three Michelin-starred Anne-Sophie Pic fare at her first London restaurant?Anne-Sophie Pic's cooking is effortlessly elegant but frustratingly restrained, says Ben Norum, although he hopes that this dame de pique still has a card up her sleeve. The ace of spades? Well, at Easter, Anne-Sophie will have at least four aces up her sleeve (in Valence, Lausanne, Paris and London), so I shall try and persuade her to put them all on the table! Would you be able to join us, Sydney?
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Feb 1, 2017 14:47:32 GMT -5
Post by ahinton on Feb 1, 2017 14:47:32 GMT -5
If I may address one of your many questions directly, ahinton: " ... If it is, when might I have the honour of an invitation?(!)... " You are invited at Easter. I don't know whether you would prefer London, Wales or somewhere else entirely! Also, it would be good to get Sydney along to the party too, although Australia may be a little far. The London restaurant critics seem to have liked Anne-Sophie's food, but one thought that it was far too restrained. London Evening Standard - La Dame de Pic: How does three Michelin-starred Anne-Sophie Pic fare at her first London restaurant?Anne-Sophie Pic's cooking is effortlessly elegant but frustratingly restrained, says Ben Norum, although he hopes that this dame de pique still has a card up her sleeve. The ace of spades? Well, at Easter, Anne-Sophie will have at least four aces up her sleeve, so I shall try and persuade her to put them all on the table! Would you be able to join us, Sydney? Your really are most kind! I hope that you did not take my post amiss! "Dame de pique" - ah, yes - very funny! But please do not spoil any good things about this by inviting Sydney; I'm really am not seeking to be rude about him but, bearing in mind all the comments that he has made about food, women and the rest, it's really not on - conduct must be civilised and duly respectful.
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Feb 1, 2017 15:09:05 GMT -5
Post by Deleted on Feb 1, 2017 15:09:05 GMT -5
Sydney's invitation stands!
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Feb 3, 2017 11:58:17 GMT -5
Post by Deleted on Feb 3, 2017 11:58:17 GMT -5
Don't worry, Sydney! You do not have to meet Anne-Sophie Pic, unless you travel to Valence. It is very tempting to go again! Anne-Sophie PIC - le Restaurant
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Feb 3, 2017 12:26:21 GMT -5
Post by ahinton on Feb 3, 2017 12:26:21 GMT -5
Don't worry, Sydney! You do not have to meet Anne-Sophie Pic, unless you travel to Valence. It is very tempting to go again! I wouldn't doubt that for a moment - but, frankly, even if Sydney actually lived in Valence, I cannot somehow envisage his patronising this establishment (at least in the sense of making a reservation and giving it his custom)...
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Feb 4, 2017 12:08:17 GMT -5
Post by Deleted on Feb 4, 2017 12:08:17 GMT -5
I can!
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Feb 4, 2017 12:57:13 GMT -5
Post by ahinton on Feb 4, 2017 12:57:13 GMT -5
Then the extent and nature of your imagination does you credit, even though this particular product of your imaginings presumes immense optimism and no small amount of suspension of disbelief, given Sydney's discrediting and discreditable remarks so far about Ms Pic herself and what she does.
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Feb 5, 2017 11:59:51 GMT -5
Post by Deleted on Feb 5, 2017 11:59:51 GMT -5
To be honest, ahinton, I suspect that you (Neil and others) take 'Sydney Grew' far too literally. My feeling is that he is a 'Dame Edna' type character, and that his creator is not dissimilar to Barry Humphries! This is all satire, Sydney?
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Feb 5, 2017 13:31:24 GMT -5
Post by ahinton on Feb 5, 2017 13:31:24 GMT -5
To be honest, ahinton, I suspect that you (Neil and others) take 'Sydney Grew' far too literally. My feeling is that he is a 'Dame Edna' type character, and that his creator is not dissimilar to Barry Humphries! This is all satire, Sydney? Dame Edna has an amusement factor; Sydney does not. I don't take him at all; I merely take his expressions (which is all that I know of him) at face value (or lack thereof as appropriate). I don't think that he has been created by someone like Barry Humphries. Perhaps, however, he might tell us one way or the other, for what little help that would be...
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Feb 6, 2017 14:56:13 GMT -5
Post by Deleted on Feb 6, 2017 14:56:13 GMT -5
The French chef grew up with classical cuisine, Sydney. But her ideas are far from traditional! FT - Anne-Sophie Pic recipe: cooking with coffeeAnne-Sophie Pic represents the most recent generation of one of France’s most prestigious cooking dynasties. Inheriting the knowledge and experience of four generations of exquisite French cookery, she has continued the tradition of excellence by being named World’s Best Female chef in 2012. She is the only woman in France to hold three Michelin stars for two of her renowned restaurants. She has also started her own cookery school, Scook, with the aim of passing on her knowledge to her many students. ' France Today' recently asked Anne-Sophie about her ethos and inspirations, and to share some of her favourite recipes. France Today - Anne-Sophie Pic: Queen of French Cuisine
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Feb 9, 2017 12:49:53 GMT -5
Post by Deleted on Feb 9, 2017 12:49:53 GMT -5
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Feb 24, 2017 16:04:05 GMT -5
Post by Deleted on Feb 24, 2017 16:04:05 GMT -5
Do you cook, Sydney?
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Feb 24, 2017 17:28:13 GMT -5
Post by ahinton on Feb 24, 2017 17:28:13 GMT -5
Given his apparent disinterest in anything beyond the basics (important as they are), one might wonder why you ask...
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