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Started By
Message
re: Michelin New Orleans will be announced on November 3rd
Posted on 10/30/25 at 2:55 pm to fightin tigers
Posted on 10/30/25 at 2:55 pm to fightin tigers
quote:
The thread is filled with trying to turn New Orleans cuisine and experience to sterile big block store fine dining food.
I really don't see it that way
I do hope that Michelin "understands" what makes NOLA unique and accounts for that
0
Posted on 10/30/25 at 3:13 pm to fightin tigers
quote:
The thread is filled with trying to turn New Orleans cuisine and experience to sterile big block store fine dining food.
Didn't they hand out stars to a bunch of barbecue joints in Texas?
Posted on 10/30/25 at 4:32 pm to SloaneRanger
Same as Galatoires. Good service and booze, but bad food.
Piccadilly level veggies. The sautéed veggie - squash, zucchini, and bell peppers - is something a high school kid could do.
Smoked duck, smoked and fried soft shell, and the veal are good. But the rest the execution is just not there.
I'll die on this hill. Would rather go to Patois down the street. Food is exponentially better for the same price.
Piccadilly level veggies. The sautéed veggie - squash, zucchini, and bell peppers - is something a high school kid could do.
Smoked duck, smoked and fried soft shell, and the veal are good. But the rest the execution is just not there.
I'll die on this hill. Would rather go to Patois down the street. Food is exponentially better for the same price.
Posted on 10/30/25 at 4:40 pm to MarsellusWallace
Clancy's was sort of the last restaurant to open in New Orleans that is still operated under the old vein of places that aren't exactly "chef driven."
A lot of old timers still seem to prefer that kind of model. Other people can at least appreciate it for what it is.
A lot of old timers still seem to prefer that kind of model. Other people can at least appreciate it for what it is.
Posted on 10/30/25 at 4:50 pm to Y.A. Tittle
quote:
Didn't they hand out stars to a bunch of barbecue joints in Texas?
Would you not drive out if the way for bbq joints?
Just in New Orleans area I drive to Luling for BBQ. By definition that should earn at least a star.
I don't know though. Just reading the criteria Michelin puts on themselves.
This post was edited on 10/30/25 at 4:52 pm
Posted on 10/30/25 at 4:57 pm to fightin tigers
I think you miss what I'm getting at wrt Michelin stars and your point vis a vis this thread being filled with people "trying to turn New Orleans cuisine and experience to sterile big block store fine dining food."
Seems that THEY (Michelin) are likely more focused on the sort of authentic local type flavor/character versus "sterile big block store fine dining food" on this current incarnation.
In other words, I think I'm agreeing with you over whoever it is you were referencing.
Seems that THEY (Michelin) are likely more focused on the sort of authentic local type flavor/character versus "sterile big block store fine dining food" on this current incarnation.
In other words, I think I'm agreeing with you over whoever it is you were referencing.
Posted on 10/30/25 at 5:41 pm to Y.A. Tittle
It will be interesting to see if Compere Lapin doesn't get at least BG because Nina being Nina.
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