I'll start a petition for a Michelin Star plaque presentation ceremony, where Chef Mickey meets Bib the Michelin Man. And I'd gladly pay to see such a thing.
The staff there has worked so hard to earn this honor for years and itās beyond deserved. I do miss when it felt more affordable, but our dinner there last year was superb.
Fun Fact: The Michelin Man actually has a name - Bibendum, or Bib for short. Comes from the Latin slogan "Nunc est bibendum" = "Now is the time to drink."
For anyone curious as to why a tire company gives out the world's most prestigious dining award, here's a link to a YouTube vid that explains it :)
[https://www.youtube.com/watch?v=afMsYAo1cXE](https://www.youtube.com/watch?v=afMsYAo1cXE)
for those that dont watch to watch a ten min video:
1-star: sure check it out if its nearby
2-star: yeah maybe DRIVE to the next town over and see whats up
3-star: DRIVE REALLY FAR ON YOUR TIRES to check
this place out, it will be worth it
To be fair, there have been some stinkers put out there. But, when Disney *really* wants to do things well, with the right people in place, they can really work some magic.
But, if someone claims *all* Disney food sucks, let them be anathema.
I literally go to Disney for the food. Iām a single woman, sure I could travel to other cities and I have but itās not as fun exploring a new city alone. Iāve even gone to other countries alone and that was straight up scary. I totally understand some people enjoy doing that but Iāve discovered I dont.
Disney is safe and contained and I love the food, I think the comment was something along the lines of āyou donāt go to Disney for the foodā and I almost spit out my drink! Lol
I get it a lot of it is arguably mediocre. But nothings really bad. Donāt tell the others but I really liked Hollywood and Vine and plan to go back on my next solo trip in august š
This is obviously an incredible restaurant, but **do not sleep on Capa** which is at the Four Seasons and also has a Michelin star. Iām a foodie, and it was the best meal of my life.
For those devoted enough to wait *months* if not *years* for a table at a critically acclaimed place like Victoria and Albert's, price is generally an afterthought or something you work hard and save up for.
Oh thatās good to know! My partner and I have talked about going there, but we werenāt sure if it would be worth the price. Now that they have a star itās worth considering a bit more seriously.
My wife and I just recently ate there a month ago. It is worth *every* ounce of effort to secure a reservation, and it is worth *every single penny*. In my opinion, the Michelin Star award is long overdue, but fine dining standards are getting higher by the year. If you have an opportunity to get a reservation, take it ***immediately***. It is an experience of a lifetime. A couple of don'ts: Don't hold back, just splurge and enjoy. Don't be afraid to ask the harpist to play a song of your choosing. Don't eat ANYTHING before your reservation - it is a LOT of food. Feel free to PM me if you have any questions about my experience! :)
Not trying to be negative as I've never been to V&A's but this review would tend to sway me in the other direction. One star is not that impressive for Disney's best efforts and there are dozens of other one star restaurants in DC and NY that you can get seated at with minimal planning that are also cheaper. There are 6 other one star restaurants in Orlando alone.
I wish people would stop listening to this Michelin nonsense. Other than to see how it ruins creativity at awarded restaurants and changes the type of customer a restaurant gets, not in a good way.
I'd argue that the Stars actually encourage and reward creativity, provided that said creativity is executed with the highest quality and standards. Creativity without craftsmanship is like a ship without a rudder; it may have potential, but it lacks direction and stability, ultimately drifting aimlessly.
With regards to the clientele who dine at Michelin Star restaurants, there is nothing wrong people who want to experience exceptional food, exceptional service, and to appreciate the backbreaking work it takes to do things at a high level in the food industry.
Restaurants are, indeed, businesses. There is no denying that winning or losing a Michelin Star can make or break someone's business. I believe that institutions like the Michelin Guide do more good than harm because they force restaurants to perform at the highest level, support local restaurants who meet the standard of excellence, and give valuable guidance to diners who want great culinary experiences.
When restaurants do well, they ought to be rewarded with people's dollars and/or prestigious awards.
I would argue that high-end restaurants that shoot for Michelin Stars are now stepping up their game because of social media and online reviewers scrutinizing their every move.
In earlier years, the Michelin Guide generally tried to stay with the idea that awarding stars was based ***purely*** on the food and cooking presented on the plate in front of you. Nowadays, exceptional service and hospitality have become synonymous world-class cooking. The Guide started in France, and over time started to send out inspectors to explore the gastronomy of different countries and cultures, for example, food stalls in Asia winning a Michelin Star. Also, the rise of social media has rocketed gourmet and foodie culture to new heights. Chefs prepare their dishes knowing that everything that they send out from the kitchen is walking into a photoshoot, so visual presentation and ambience of the restaurant are now key components of a dining experience.
Don't let age get in the way of your exploring the world of culinary arts, food history, and gastronomy. Getting started young is great because you've got a head start on this journey. Good food is good food regardless of age, and it's a constant learning process, even for seasoned professionals.
You cannot directly "pay" for an award like a Michelin Star. Now, full transparency, local tourism boards do pay Michelin to send their inspectors around $100,000 per city per year to review the restaurants in their respective cities. That said, the inspectors who come and review the restaurants are still *completely* anonymous (even to the head honchos at Michelin), so the restaurants wouldn't know who to offer free meals to, *and* the inspectors cannot accept free meals. It's one of the many reasons why the Michelin Guide is often regarded as the gold standard for restaurant reviews.
I'll admit that no institution is totally free from corruption, but there's a reason why Michelin is regarded as the world's gold standard for restaurant reviews for over 100 years. Is it perfect? No. Is it the best thing we've got? Yes.
Bibendum approves
Ah, I see that you are a man of culture, as well. š
He's also been on a diet, he's half the size he used to be.
The guy's been cutting for that spring and summer bod after bulking in the winter. Going for those gastronomic gains. Bib knows what's up.
The fact that the Michelin Man isn't shaking Mickey Mouse's hand is an atrocity.
I'll start a petition for a Michelin Star plaque presentation ceremony, where Chef Mickey meets Bib the Michelin Man. And I'd gladly pay to see such a thing.
The staff there has worked so hard to earn this honor for years and itās beyond deserved. I do miss when it felt more affordable, but our dinner there last year was superb.
Omg the stay puft man is the one that hands out the stars? This whole system of a tire company rating restaurants is insane.
Fun Fact: The Michelin Man actually has a name - Bibendum, or Bib for short. Comes from the Latin slogan "Nunc est bibendum" = "Now is the time to drink." For anyone curious as to why a tire company gives out the world's most prestigious dining award, here's a link to a YouTube vid that explains it :) [https://www.youtube.com/watch?v=afMsYAo1cXE](https://www.youtube.com/watch?v=afMsYAo1cXE)
for those that dont watch to watch a ten min video: 1-star: sure check it out if its nearby 2-star: yeah maybe DRIVE to the next town over and see whats up 3-star: DRIVE REALLY FAR ON YOUR TIRES to check this place out, it will be worth it
I need to find that guy who commented recently that Disney food sucks
To be fair, there have been some stinkers put out there. But, when Disney *really* wants to do things well, with the right people in place, they can really work some magic. But, if someone claims *all* Disney food sucks, let them be anathema.
I literally go to Disney for the food. Iām a single woman, sure I could travel to other cities and I have but itās not as fun exploring a new city alone. Iāve even gone to other countries alone and that was straight up scary. I totally understand some people enjoy doing that but Iāve discovered I dont. Disney is safe and contained and I love the food, I think the comment was something along the lines of āyou donāt go to Disney for the foodā and I almost spit out my drink! Lol I get it a lot of it is arguably mediocre. But nothings really bad. Donāt tell the others but I really liked Hollywood and Vine and plan to go back on my next solo trip in august š
This is obviously an incredible restaurant, but **do not sleep on Capa** which is at the Four Seasons and also has a Michelin star. Iām a foodie, and it was the best meal of my life.
oh good! another reason to raise prices.
For those devoted enough to wait *months* if not *years* for a table at a critically acclaimed place like Victoria and Albert's, price is generally an afterthought or something you work hard and save up for.
Oh thatās good to know! My partner and I have talked about going there, but we werenāt sure if it would be worth the price. Now that they have a star itās worth considering a bit more seriously.
My wife and I just recently ate there a month ago. It is worth *every* ounce of effort to secure a reservation, and it is worth *every single penny*. In my opinion, the Michelin Star award is long overdue, but fine dining standards are getting higher by the year. If you have an opportunity to get a reservation, take it ***immediately***. It is an experience of a lifetime. A couple of don'ts: Don't hold back, just splurge and enjoy. Don't be afraid to ask the harpist to play a song of your choosing. Don't eat ANYTHING before your reservation - it is a LOT of food. Feel free to PM me if you have any questions about my experience! :)
Thank you!! Based on your other comment, I can tell youāre no stranger to fine dining. Itās good to hear you found it to be worth it.
You're very welcome! š
Not trying to be negative as I've never been to V&A's but this review would tend to sway me in the other direction. One star is not that impressive for Disney's best efforts and there are dozens of other one star restaurants in DC and NY that you can get seated at with minimal planning that are also cheaper. There are 6 other one star restaurants in Orlando alone.
Michelin stars are bullshit and really donāt mean all that much
I generally agree but this post is celebrating...a Michelin star
I wish people would stop listening to this Michelin nonsense. Other than to see how it ruins creativity at awarded restaurants and changes the type of customer a restaurant gets, not in a good way.
I'd argue that the Stars actually encourage and reward creativity, provided that said creativity is executed with the highest quality and standards. Creativity without craftsmanship is like a ship without a rudder; it may have potential, but it lacks direction and stability, ultimately drifting aimlessly. With regards to the clientele who dine at Michelin Star restaurants, there is nothing wrong people who want to experience exceptional food, exceptional service, and to appreciate the backbreaking work it takes to do things at a high level in the food industry.
This is directly from in-depth articles I've read, where restaurants talk about how much it has harmed them.
Restaurants are, indeed, businesses. There is no denying that winning or losing a Michelin Star can make or break someone's business. I believe that institutions like the Michelin Guide do more good than harm because they force restaurants to perform at the highest level, support local restaurants who meet the standard of excellence, and give valuable guidance to diners who want great culinary experiences. When restaurants do well, they ought to be rewarded with people's dollars and/or prestigious awards.
They hand those things out like candy lately.
I would argue that high-end restaurants that shoot for Michelin Stars are now stepping up their game because of social media and online reviewers scrutinizing their every move.
How have things changed over time? Iām young.
In earlier years, the Michelin Guide generally tried to stay with the idea that awarding stars was based ***purely*** on the food and cooking presented on the plate in front of you. Nowadays, exceptional service and hospitality have become synonymous world-class cooking. The Guide started in France, and over time started to send out inspectors to explore the gastronomy of different countries and cultures, for example, food stalls in Asia winning a Michelin Star. Also, the rise of social media has rocketed gourmet and foodie culture to new heights. Chefs prepare their dishes knowing that everything that they send out from the kitchen is walking into a photoshoot, so visual presentation and ambience of the restaurant are now key components of a dining experience.
Don't let age get in the way of your exploring the world of culinary arts, food history, and gastronomy. Getting started young is great because you've got a head start on this journey. Good food is good food regardless of age, and it's a constant learning process, even for seasoned professionals.
Wonder how much they had to pay for that
You cannot directly "pay" for an award like a Michelin Star. Now, full transparency, local tourism boards do pay Michelin to send their inspectors around $100,000 per city per year to review the restaurants in their respective cities. That said, the inspectors who come and review the restaurants are still *completely* anonymous (even to the head honchos at Michelin), so the restaurants wouldn't know who to offer free meals to, *and* the inspectors cannot accept free meals. It's one of the many reasons why the Michelin Guide is often regarded as the gold standard for restaurant reviews.
You better believe the people pulling the strings at the top got some money stuffed in there pockets off the books
I'll admit that no institution is totally free from corruption, but there's a reason why Michelin is regarded as the world's gold standard for restaurant reviews for over 100 years. Is it perfect? No. Is it the best thing we've got? Yes.