Ducasse at the Dorchester (review)
Ducasse at the Dorchester (review)
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Ducasse at the Dorchester (review)
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Post #1 - February 6th, 2008, 7:10 pmWhooo boy, but doesn't the Times' Gill rake Alain over the coals:
http://www.timesonline.co.uk/tol/life_a ... 150287.ece
Enjoy, y'awl!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #2 - February 7th, 2008, 8:35 amInteresting. With all that bile he emits, he doesn't once give any particulars of or, in fact, even mention any of the food that presumably produced it (i.e., what did he have to eat?). This is a review that could have been written from a couple of photographs and a check. And we think our reviewers are self-indulgent!"The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
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Post #3 - February 7th, 2008, 9:46 amBut what a quote: "Ducasse is the most Michelin-starred of any chef ever. If he ate all of his stars, he’d crap meteorites.""In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #4 - February 7th, 2008, 12:34 pmCall me a rube, but that style of writing was incredibly difficult to read & I found myself just scanning it, thinking "who cares what you think, you can't even write a direct sentence."I can't believe I ate the whole thing!
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Post #5 - February 7th, 2008, 1:03 pmLiz in Norwood Park wrote:Call me a rube, but that style of writing was incredibly difficult to read & I found myself just scanning it, thinking "who cares what you think, you can't even write a direct sentence."
Didn't you know? The denser your prose, the more obvious it is that you must know what you're talking about!
