The French Connection
The owners of Le Vent De Paris share their thoughts on City Weekend's recent review
Hello, we're the owner of the restaurant Le Vent De Paris, we are very disappointed by this article. First, your journalist came with another person and took one meal for two, they ate one starter, one main course and one dessert. For the main course, they tasted the steak with egg, and not a tipical french main course like beef bourguignon or rabbit with french mustard and cognac or cassoulet or duck confit... Second, the dessert was a chocolate cake and they asked for bread and ate the cake with some bread that's a shame; if somebody know a little about French cuisine, he will never eat dessert with bread. In more the journalist said us he doesn't know nothing about french cuisine and don't hesitate to write that is not a good place to eat French.
One correction it is not a "petit glass "of wine but " petit ballon" which is tipical Parisian and French as all our menu. All our clients like a lot our atmophere and decoration which really reminds France. And we are agree to invite 2 people of your magazine who know about French cuisine and prove them that it is a good place to eat our family, affordable French food.
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Fair comment! I think the restaurant owners have a good point!
If someone is going to review a restaurant, they should at least attempt to sample a wide range of th dishes available and refrain from making any comments they're not qualified to make. IE, if you don't know anything about french food, don't say it's a bad place to eat French. Say the steak and egg was no good, or the chocolate cake didn't compliment your bread.
I read a review raving about the standard of the beef noodle soup at a new Vietnamese restaurant and rushed over to have a taste. Bitterly disappointing as the soup was lusy judged against all the points that make an authentic soup: cloudy broth, lemon instead of lime, the noodles were not fresh ... clearly the reviewer hadn't eaten many decent bowls of pho before.
I think reviewers need to know a little about food, otherwise how are they supposed to judge its quality?
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Who is suitable for food critique Why not send in the chefs? They love foods, they know whether the restaurant are using good or cheap ingredients. Where can we get them? Well hotels chef for starters, their executive chef or senior chefs have fair share of travelling experience.
Now send them together with the Restaurant Manager and you'll be able to cut out those with bad service. Combination of both chef and restaurant manager will just leave out the great place to dine for CW readers.
Just a thought.
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Typical I read that review and I thought it was pretty laudatory. I'd bet that about half of the people who go visit it won't know about french cuisine. If your restaurant needs to come with a crash course for it's food to be truly enjoyed, perhaps it's a bit pretentious for its own good. Lighten up.