I don’t think I’ve ever been to a starred restaurant that was so far off the marks.
3 stars you’re expecting great things, and at least a very good baseline meal. Tairroir was 1 star, 2 at a real stretch and that’s being incredibly generous.
Food is mostly uninspired with dishes that you could probably find in any decent modern European restaurant, starred or not. The mushroom potage, fish and beef courses could easily be hotel banquet food.
As usual there’s a good concept to start with: wanting to showcase Taiwanese produce and inspiration from Taiwanese cuisine. But like too many places they require so much editing with components and courses that just seem pointless.
Said mushroom soup wasn’t far off from a can, and the bread course was simply pointless, neither being of good quality or intresting.
Worst of all was the somm. When I asked what was in the pairing he says 2 Spanish whites and a Chilean red. Ok, what are the producers?
“For the 2 Spanish they’re small producers, you won’t know of them… and for the red it’s Montes”
“Ok… but what’s the name of the 2 Spanish whites”
“Oh you won’t know who they are”
Like wtf dude, is it because you don’t know who they are? Perhaps show me the bottles? Tell me the region, grape etc?
He then tried to tell me about Bruno Clair being one of the great unheard of Chambolle producers (um ok, definitely not).
Best of all, when I asked for a glass of intresting white he suggested R de rieussec, like ok no not a good wine. He then suggest a dry Tokaji and I go oh! Is it Oremus (which I do like and find intresting) and he must have been so flabbergasted that someone else aside from him had heard about this wine before.
Never encountered this sort of arrogance from a somm before and easily the poorest performing Michelin started experince I’ve had.
A real insult to the many other restaurants, starred or not around the world with intresting food and great hospitality.
by piracer