WHY YOU DON'T WANT TO EAT IN A MICHELIN STAR RESTAURANT

(at least not me)

Ask my colleague M from sister site FavorFlav.com what she prefers; a designer bag or a dinner in a Michelin star restaurant and she chooses the latter. Something I think is great because she breathes her profession and saves up for an evening of eating and drinking. No matter how much I love food and drinks, I'm just not on team Michelin star restaurant. And I have particularly good reasons for that. I think.

1. It's expensive

But really EXPENSIVE. Before you know it, you've eaten away 700 euros. Bite, swallow, and it's gone. Except on your hips, of course.

Yes, it's an experience and an adventure and craftsmanship, that too, but it's not for me.

2. I get nauseous

All those bites, all those different wines. Besides the standard nine-course menu (because if you're there, you go for it), they also come with at least four amuse-bouches and bites from the chef. Very sweetly intended, but I'm lying fermenting in my bed. It once happened to me that I didn't have that, and that was at &Samhoud Places, but further...

“Mom is not so good at cooking and eating. She is better at fashion.”

3. You have to be quiet

Or at least maintain a modest tone. You eat from the linen, you have respect for the chef. A little ruckus and rocking is not appropriate in this kind of restaurant. Moreover, every time the waiter stands at your table, you have to interrupt your conversation and dutifully listen to what is in the dish. A little dab of huhhuhhuh on a lightly slept bed of wadiwa with another dash of do. There. And I forget it again as soon as I take my first bite.

4. You can't dislike anything

I recently ate in a, okay, aspiring Michelin star restaurant and chose the menu with wine suggestions from the chef. One wine, a rather heavy sherry-like variant, I didn't like. Because I consider myself too old to eat and drink things I don't like, I asked for another glass. Then the waiter got angry. Angry! We had a ‘dispute’. About the wine. Because he had thought of it with so much care for this dish.

5. Flavor explosions

Everything has to be special, so flavor explosion stacks on flavor explosion on flavor explosion. Call me not very culinarily refined, but I prefer things from which I can trace the original state. And forgive me, but give me a basket of bread with a bowl of olive oil and coarse sea salt, a glass of wine, and a few olives and you won't hear me. But well, this quote from my daughter might characterize me best: “Mom is not so good at cooking and eating. She is better at fashion.”