A lot of things you think you don't like you might only like when they're really done well. These types of places have a way of showing people the light. Have fun, and if you do get some pictures do pop back and share them. Again, I've often had to reach out to double check if there's a dress code, rules around kids, or if I have time for the tasting menu before dinner and they're always happy to help. Any questions, do ask them ahead of time. As long as you're polite I promise it's fine. Give everything a try, I have sometimes found that dishes I'm not usually fond of taste different/better at fine dining restaurants.Įnjoy! If you enjoy looking up etiquette and the like, dive in, but please don't be overwhelmed. The menu on the site looks fantastic, really keen to hear how the Shima Aji turns out paired with those flavours. They have done some wonderful things for her, and often gone to lengths I wouldn't have expected. My wife is a coeliac, so we always have to let them know one person won't be having Gluten. To echo what others have said, if you let them know a preference when you book they can usually accommodate. Do not worry about specific pleasantries, eat laugh and be merry - just don’t be rude. Do not worry, just tell them.Īlso, relax and enjoy it. However, simply saying “no caviar on my dinner” specifically, is literally not even the tip of the iceberg in problem solving that goes on in a kitchen every single day.
That being said, every chef has the right to refuse service for an unreasonable request like a surprise “vegan diner” at a restaurant that is not vegan friendly. I’ve been in fine dining for 10 years now I’ve seen everything from vegan diner to no butter only to no caviar to pregnant no red meat to no cheese YOU NAME IT IVE SEEN IT, and I’ve catered to all of them. To add to the other post here, Michelin fine dining realizes that customers have tastes and preferences, if you are an adventurous eater but simply cannot stand caviar, whether it be for dietary restrictions or for preferences, let the server know! We want the guest to enjoy their meal as much as we want to serve them our creations. Obviously this can't happen at a fine dining. I'm not too food picky at all, but there have been rare times where a bite of something just was an absolute NO and I'd have to discretely ploop it into my napkin.
What do you suggest I'd do in this kind of situation?Īnother came to mind. And I'd feel awful saying, "I'd rather pass on this dish, please." because I feel it would hurt the poor chefs feelings.
So what's the appropriate way to handle things when the dish is set in front of me? I'd feel awful leaving it while others eat it. There's a meal/taster on the Chefs Tasting Menu that clearly has to be caviar (if Smoked Trout Roe is indeed caviar). Now the bf and I have read all the do's and don'ts and etiquette for fine dining but one thing I can't find, and I've used every possible way to type it in search. We will be visiting friends we haven't seen in about 5 years so since they live there, it seems a good idea. We haven't decided which restaurant we want to dine at but it will be probably Madcap Marin in San Anselmo, California. Neither my boyfriend or I have ever experienced any form of fine dining much less at a Michelin Restaurant.
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