The French Laundry Wine List - Attorney Somm's Ordering Strategy
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- Опубликовано: 11 сен 2024
- In this video, John Jackson, DipWSET a/k/a Attorney Somm reviews The French Laundry wine list and identifies the wines that he would order under three different scenarios: (1) the most cost effective wine selections; (2) the wines he would order with a budget of $500 per person; and (3) the wines he would order with unlimited financial resources! #frenchlaundry #frenchlaundrywinelist
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To hear my thoughts regarding the Per Se wine list, please watch this video: ruclips.net/video/eJlKuulG26E/видео.html
From the humble aisles of Aldi to the multi-awarded Michelin-starred French Laundry - your content consistently shows the incredible depth of your expertise, versatility, and experience as a foremost wine critic/influencer and authoritative digital content creator. I can’t even begin to imagine the amount of research and preparation that went into making this video. While the restaurant’s wine prices are expectedly exorbitant, I appreciate the fact that their wine selection is extensive, varied, and well-curated. Best of all, the prices are listed in their website and that certainly helps in preparing one’s budget for a once-in-a-lifetime dining experience. Your recommendations are all excellent and, without doubt, reliable as always. I think it’s imperative for anyone and everyone planning to dine at Chef Thomas Keller’s exceptional restaurant to watch this video and get the best wine advice they could ever find on social media. Santé, John!
Merci beaucoup Margaux! Yes, there was quite a contrast compared to last week. 😂 Perhaps I’m a bit obsessive, but this is what I often do before I visit a destination restaurant. Definitely think it will save people some time and hopefully be useful. I do appreciate the full disclosure, even if I wish the prices were more reasonable. Santè!
@@AttorneySomm De rien, John! The contrast is certainly staggering!😂 I completely agree with you on your strategy and habit of reviewing the wine selection before visiting a destination restaurant. I always do that, too. It saves me from possible disappointments.😁 Also helps me decide if I should bring my own bottle or not. So, in this case, obsessiveness is so underrated; it deserves more praise and recognition.😂 Santé!
This feels like Troy’s Tasting Room
It gotta be copied from troys tasting room, I love the concept and hearing different peoples thoughts. That being said give credit when credit is due
It looks like there is another video on the topic. I saw the thumbnail, but did not watch it. This video reflects my approach to the list as I have dined there twice and am planning another trip.
I love your videos but this one is way to similar to troys tasting room to be a coincidence. Keep up the good work!
@@dimitrimulder381 Thank you! I saw the title and thumbnail and decided to do my own take. I’ve been to more than 100 Michelin restaurants and always study ahead before I go.
Even if it is similar it doesn’t matter. Success leaves clues, once Konstantin did well with opening his old wine, everyone copied it like V is for Vino and Andre Mak from Bon Appetit. In larger niches on RUclips, it’s very common for creators to take what’s working, replicate the theme and put their own spin on it. In tech, when a new camera is released there are twenty videos on it right away, some being very similar and often I’ll watch several creators to get their takes.
My dream is to have several Wine RUclipsrs be big enough in the future to cover similar topics often so people can get different opinions because that’s the beauty in wine, everyone has their own taste.
Kudos John to trying new stuff, I enjoyed your takes.
incredible wine menu! incredible video
Thank you! Much appreciated. Definitely a terrific cellar!
Quite a few michelin star restaurants here in Stockholm sells "Wine packages" by the glass in different quality segments and you can actually get a really great paring by the restaurant sommelier for "cheap" price compared to buying full bottles. I'm quite fond of this idea and I've tried it several times.
Thank you! That is great to hear! In the US that is not the case unfortunately. Here in the US the pairings are often designed to maximize profits and/or move old inventory. Here we are better off using that money for bottles. Wish it was more like Stockholm.
I like the three options! I haven’t eaten there yet, on the bucket list… I haven’t tasted the Retro Syrah yet. I did eat at the late- Restaurant at Meadowood last time I was in Napa. I hope to see it reopen.
Good call on Remelluri’s Branco, outstanding white wine!
Thanks very much! I enjoyed Meadowood too. Very sad. Appreciate the kind feedback!
The inventory carrying costs of that wine list is enormous. But like you mentioned in other comments people are still going there in droves so management has no need to change. I love 🙄 how they call non vintage wines “MV” instead. Some are 6x retail and then you find a Corison CS that is only 50 bucks above retail…..
Agree on all counts! I do give them credit for publishing both their list and the prices. It really helps to review the list before you go. It seems the vast majority of high end restaurants either don't publish the list or omit the pricing. There are usually a few gems and values, but it takes some time to discovery them given the size of these lists. Cheers!
Good picks. Definitely worth calling out some of TFL BTB listings, as it's obvious that is some serious price gouging regarding Dominus and Pontet Canet, however many of the guests dining at FL aren't so picky about pricing and want the best on offer.
Thanks very much. Yes, that makes sense. Setting price aside, the list is certainly very impressive and if price were no issue someone could definitely have an amazing wine experience.
I just did the wine paring at TFL the two times I’ve been but you’ve inspired me to take my own path now that I know many times they throw in old inventory and the best margin wines. This advice is excellent. Thank you!
Thanks very much! Think it will be a better experience for you. 👍🍷
Hey JJ! It was one of my deepest regrets not eating at The French Laundry during the three years I lived and worked in Irvine, CA. I think of Thomas Keller as the Chef to whom other Chefs look up to. Now I content myself with cooking from two of his coffee table cookbooks The French Laundry Cookbook and Bouchon. Cheers!
Thank you for weighing in, Craig. Hopefully you will get a chance to go in the future! Do you make the fried chicken?
Our waiter suggested a budget of $400 per person. I just about choked. I said no way. He asked for our budget. I hadn't given it much thought ahead of time, so I just off the top of my head said $100 per person. The sommelier said he could definitely work with that if we could just bump it to $125 per person, so we did. It was divine. So amazing to be in that place. With that food. And the sommelier was just wonderful.
Very glad to hear it! Thanks for sharing your experience!
@@AttorneySomm Is there any trick to getting a res? We tried the "book a month ahead" approach. Then the waitlist. Finally, I'm not going to say how we got in, but it was ... unconventional. And probably not very reliable. If you wanted to be there for an anniversary 15 months from now, how would you go about making sure you got the table?
@@normpeterson7767 great question! If you have Amex, you might get the concierge to help.
@@AttorneySomm circling back, thought I'd share this added story. Table of 4 behind me sounded like a group of recent med school graduates because they were talking loudly about match day. They ordered all of the supplements. I noticed plates being taken away with much unfinished food. I got up to use the restroom, and one of the young women at the table was actually sleeping. So incredibly disrespectful to the chefs, to the animals whose flesh was so carefully prepared for them, and to all the people who would have died to get that table.
@@normpeterson7767 Completely agree with you on all counts. Such a shame.
Glad to hear your recommendation of the Pierre Paillard Champagne. I bet they had a fire sale somewhere very recently; One of the sales blurbs I receive on my email had it listed for a very fair price, and I ordered 2 of them. The next day, I was in Singapore and they were pouring that same wine (2008 Grand Recolte) at a restaurant as part of their wine pairing. I loved it, so while having that dinner I ordered half a case. At around $60/bottle that was a fantastic deal. And now I see it on the list at The French Laundry!
Yes, they must be clearing out inventory in the sales channel. $60 is a fantastic bargain! Well done!
An interesting and amusing episode. I thought it might be tongue in cheek when you were describing the 'budget' option. This what you get with 3 star Michelin though. I see that British practice of charging eye-watering restaurant mark up up prices in California is alive and well. Much as I like the Remelluri the price is on this menu is outrageous. Roughly about 400% mark up. That was for the 2018 admittedly (which I see from the menu is actually 500% more) and that's sold out now. Telmo Rodriguez has been a magnificent ambassador for his wine concerns and you have to buy the rare and/or popular ones fast otherwise it's restaurant mark up time. Still, if you can afford to dine in The French Laundry it's hardly likely to be a concern. (By the way, Rodriguez is involved in a rather special red wine from the unlikely region of Galicia, called As Caborcas. It's very limited but I'd really recommend putting it on your radar.)
Moving on, Desert Wine - dear oh dear, are you sure this isn't tongue in cheek? By the glass, and a very small glass at that. You're paying for the cellar, of course, but how much difference does that make by the end of a meal when it's being swished around in a mouthful of pudding? Honestly, I have a bottle of Chateau Suduiraut which cost the same as that tiny glass on the menu and this is in the section when money isn't an object.
I loved the Billionaire and final splurge part of this vid because just looking at the prices of those Napa wines makes this video really interesting. I specialise in whisky as well and we have to ask the same questions. For this kind of money I deserve an orgasm at least. In reality it's a good night out and a taxi home. That is easily done for under £200 which is why I love 1 star Michelin. More food, cheaper wine (often the same), which is just as enjoyable on the occasion. Seriously, the best way to enjoy wine is to open your own at home and make yourself a good meal. I'm always irritated by the ridiculous prices in restaurants and often have to order a glass and a bottle of water.
Final point and one emphasized by that naughty wine reviewer, Malcom Gluck. He has encountered a very large amount of tainted and corked wines in fine dining establishments and very few people are likely to challenge this in restaurants where they go for a special occasion. Even when the wine is in good condition it needs hours of decanting and oxidation to peak. A restaurant is not really the place to appreciate fine wine in my opinion, even if they stock interesting bottles. WT
Thanks very much. Very valid points. I initially thought about a video where I just blasted the list and the markups, but decided to be constructive in part and then recommend BYO due to comical markups on the cabs. I also agree with your approach to fine wine and generally do enjoy them elsewhere. As evidenced by the fact they are always sold out, however, there is plenty of interest in this restaurant so I do hope it will be useful to those who dine there.
@@AttorneySomm Yes, despite my comments I've no doubt it's a lovely place to an enjoy a terrific meal and have a wonderful experience.
@@welshtoro3256 Definitely one of the top destination restaurants in the US and their competition has similar pricing. At least they post the prices on the website so we know what we are in for when we go. Some post the list without prices, which is far worse in my view.
Back in 2010 corkage was $50- and we took advantage with a bottle of Mouton
Very nice! Well done! 👍🍷
We have been to L'Enclume twice (+ one home delivery for a Wine Society food and wine evening). The restaurant was a Michelin two star, which has just received its third star. The price has just gone up by 50% so, no thanks.
We went for lunch both times (my wife doesn't drink and, therefore, drives). The first time I had their recommended pairings, the second, I chose the wine myself. The second occasion was more successful but also more expensive. The food on both occasions was outstanding.
For our most recent anniversary we went to a fairly local one star place and it was excellent and, for the quality, reasonable prices.
From what you have said about The French Laundry, I am afraid I wouldn't touch it with a bargepole, even if I had that kind of dosh.
Yes, there are definitely many more values to be had at the 1 star level. I definitely think you would find the French Laundry pricing to be objectionable. But they are always booked, so I guess there are enough people willing to do it that they just keep raising prices.
Yes, there are definitely many more values to be had at the 1 star level. I definitely think you would find the French Laundry pricing to be objectionable. But they are always booked, so I guess there are enough people willing to do it that they just keep raising prices.
Incredibly helpful and I appreciated the creative suggestions; such as, that Rioja!
Thank you, Reshma! Hope you enjoy your upcoming visit!
I’ve been drinking wine for nearly 50 years and I’ve drank some of the best from all over the world. These prices are just stupid. Stay away from restaurants like this and you can do the same. A place like this is for the filthy rich who know little about what is good or bad in wine.
Yes, I tend to agree. The only times I go is when good friends I’m with have it on their bucket list. The pricing is crazy.
Agree 100%
John, I sat and watched the entire video and I can imagine how much research went into it. You share some excellent tips and wine options. I like your suggestions of the half bottles as well as BYOB. Your list is quite extensive and your explanation could not be more clear. I would like to know what the markup is on the “billionaire’s list”? I hope I get to taste the “Salon” Champagne someday! Well done!
Grazie Gina! The markups on those are huge, but they don’t have to ask. 😂
Loved my dinner at the French Laundry. I needed to make the reservation exactly 1 year ahead of time though
Wow! Seems like they only do 60 days ahead now. Definitely a world-class experience!
@@AttorneySomm yes. This was back in 2006. I called 1 hour after they opened and got the last reservation of the night. Things were different back then and the wine was much cheaper
You should try The Kitchen in Sacramento. It has been awarded two Mitchlen stars. It is a lot cheaper than the French Laundry and lots of fun. They have two wine pairing menu's and corkage fee is reasonable.
Sounds terrific! Appreciate the tip. I live in Texas, but will have to check it out the next time I head that direction. Cheers!
Enjoying your videos as always John, keep them coming ! For some weird reason I really dislike restaurants in the style of the French Laundry. I am not a gourmet guy or someone that enjoys French or eclectic cusine. Give me anyday of the week a trip to Del Friscos, Capital Grille, Vic & Anthonies, and I am as happy as I can be. This thing about 9 courses with miniscule portions and most of them of animals or plants I have never heard of its a no, but yes, I am very closed minded in regards of food. Yesterday I emptied a great bottle of Chateau Musar called Aana. It was a 2015 and it was fantastic, cinsault is a beutiful grape that deserves more attention. Have a great Sunday, I am headed for some tacos here in Monterrey ( just South of you!)
Thanks very much! Yes, I enjoy fine dining, but totally understand and appreciate more casual options too. I’m a big fan of Musar! Sounds fantastic! Hope you enjoy your Sunday! Cheers!
How much would they charge me to rummage through the scrap bins out back? Lol.
The French Laundry is on my bucket list, my problem is that my gf (who is French) isn't into wine at all(!?) So I'd have to find a wine-loving dinner partner for that experience.
Thank you for yet another very informative video John!
Thank you! Glad you enjoyed it! Actually that may work great for you. You can just do the corkage for 1 great bottle and enjoy it yourself! 😅
Nice video! It’s always helpful to peruse the restaurant wine lists prior to visiting whenever possible, and I’d love to see more content like this in regard to other restaurants. As for paying corkage, clearly $200 is high, but is it still frowned upon to bring a bottle that’s also available on the wine list? Thanks!
Thanks very much for watching and the kind feedback!
I love this idea! I’ve been getting into fine dining a lot lately, so this is a great angle in terms of content. You should do Disfrutar next! It’ll be my first 3*
Thank you! Very glad you enjoyed it. That is exciting!
haha! I'll take the sparkling water. And save opening the Yquem for when I get home.
@@oysterman962 Nice! Certainly the cost-effective way to do it!
@@AttorneySomm And particulary a good excuse to invite your date back to your home on the promise of something sweet and delicious!
@@oysterman962 I like how you think!
@@AttorneySomm ha! you should have mentioned that as one of your alternatives. Maybe on another video
@@oysterman962 Good idea! Thank you.
Funny I thought the same thing about the corkage then, like you, I looked at the prices for wines I’d like and realized that’s a deal lol
Ha! Yes, the mark-ups for some of the wines are truly insane! Just unconscionable.
@@AttorneySomm I think it’s probably because although the food is very expensive when you see how many chefs are in the kitchen and how high quality everything is they probably make zero on the food so they just rake you over the coals for the wine
@@danielplainview4778 That is a good point. It would be interesting to see a good version of this video from a chef. At $350 or $500 pp, I would think they make something on the food as well, but you are right about the number of people on the payroll.
Interesting video, and excellent strategies.
However, I can’t say this makes me want to dine there. I believe I remember seeing 2005 Pontet Canet for around $60. I know it has gone up, and that it’s a bottle with significant age, but that markup is staggering. Restaurant markup frustrates me as much or more than anything in wine, but this takes it to another level. I can’t be the only person put off by the practice, right?
Thanks very much! Yes, the PC pricing was particularly obscene. It very much frustrates me as well - especially in Dallas since BYO is very limited.
Congratulations, it's a pity that we don't have it here in Brazil.
Muito obrigado! Hope you can visit and try it!
@@AttorneySomm Sure maybe next time in California
@@hxl6162 Yes, definitely one to consider at least.
250 dolars for a remelluri blanco (2018) my local wine shop sell that for 65 euros!!!!!
Yes unfortunately in the US wines are much more due to our 3-tier system. Here that wine is $110 retail.
Thanks for this. The more I go to fine dining the more I think that consuming fine wine in expensive restaurants is just a scam. I usually now just order wine of there is a pairing menu by the glass with a fair price. This markups are insane. This just scream to me "we are catering for those that don't care about money". Maybe some billionaire son or heir will order those wines at this mark up prices. But most self made ones that I know will not. Since they prob have a better cellar at home. For 200 USD also the cork that just makes me want to go and order a zero sugar coke to make the chef pissed. 😂
Ha! Thank you! Completely agree. The markups are crazy. Such a shame. I scour the lists for the rare gem that is fairly priced. Hard to find those and very time consuming. So I thought this video would save some people a little time.
Very informative. For BYOB do you have to bring a bottle they don’t carry?
Thanks! Glad it was useful. Yes, at both French Laundry and Per Se, guests should call ahead to make sure that the wine he/she is bringing is not one that is on the list (and to double check the corkage fee, which increases frequently).
@@AttorneySomm do you have any good BYOB places to recommend for Dallas?
@@pjyothi6533 Yes, Urbano Cafe is terrific.
@@AttorneySomm that’s best we’ve found. Didn’t know if you had any others.
@@pjyothi6533 There are a few smaller places like Cavali pizza. I would typically BYO at either urbano or cavali or just get delivery to Roots & Water.
In Calif. no matter what the corkage fee, it's always a better value(presuming you're not bringing White Zin). If they don't allow it, and give a silly excuse--"It's against the law", go elsewhere.
Some have a policy, buy One bottle off the list, for each One bottle you bring, which I think is very fair. Your novice, but enthusiastic friends can look for a White on the list. I always offer a taste to the waiter/chef/owner if it's allowed. It brings in another person to the Debate/Argument/Fight!
Pontet Canet. Off topic-2005 Bordeaux vintage. I believe your preference for other vintages, is the extra Acidity of the vintage. I like acidity in whites, Not reds, but I don't think 2005 is overt, like 1995. The acidity doesn't allow the Secondary/Tertiary flavors that you like. I like the freshness of the fruit. The problem is that it's "fresh", until it falls apart into astringency, just as old dead wine all tastes the same to me.
Yes I agree with the policy of buy one off the list in exchange for corkage. The 2005s are still so structured when I try them. I loaded up on futures and have not enjoyed many of them yet. Every time I open one I give them another year. I always offer a taste to the somm/owner as well! 👍🍷
@@AttorneySomm--Since I believe that All wines of a specific Bordeaux vintage taste similar, I'd be careful of letting them go too long(astringency).
I used to buy a few 375ml to get an idea of the taste & longevity of a vintage, but now, shops make you buy an entire case(24) on futures, with the price on release being 75% of the 750ml on futures. Why bother.
I noticed a change in the mid-value 2005 375ml about 2015 to 18(Kirwan, Giscours, Bellefont Belcier). Even the longer term Leoville Barton & Pontet Canet are turning for the worse as of 2020. I don't think the mid-value 750s will be as good in 2025-30.
Trade your 2005s for equal 2009(my preference) or 2010(more Tannic) or 2015/16(uptrading from Brainaire Ducru to Leoville Barton/Poyferre for the bottle-age premium).
There seems to be much more Merlot in the blends now, making them more approachable early, but less longevity.
Sorry for the long-winded reply. As always, your mileage may vary.
@@ronmcmartin4513 Thank you. Yes I’m a huge fan of 09 and 05 has underwhelmed. I may try one soon to get a fresh read, but will definitely consider getting out. Some of the 95s have come around for me recently, so I was thinking 05 may as well eventually. Appreciate the thorough discussion. Not as good as sharing a bottle, but still enjoy it! 👍🍷
The prices are even worse once you add on tax and tip.
Yes that adds another 28% or so. Ridiculous pricing.
I understand they need to make a living, but the mark ups on these wines is scandalous. It just shows there is far too much money washing around in the US these days - an 8x markup on RETAIL is absurd.
Completely agree with you. Sadly many people who dine there have no idea.
@@AttorneySomm interesting to note, I just checked the prices at one of our long time 3 star Michelin restaurants in London, Alain Ducasse at the Dorchester, and their wines are definitely not cheap, and have certainly gone up since I last was there. But they are hugely cheaper than the wine list at the French Laundry - just one example of many I cross referenced was a 2012 Cristal Champagne, which was the equivalent of $700 at Ducasse, and $1025 at the Laundry.
Bollinger Grande Annee 2012 is $322 v $455
Dom Perignon P2 2002 is $1100 v $1480
To be fair, there are some few examples where the Laundry is cheaper - opus one 2018 is 50% more at Ducasse, but in the main, where there is commonality the Laundry is outrageously more expensive. And I don’t know what the tax paid situation is at the Laundry, but the Ducasse list includes all taxes.
One final point - value aside, I do have to say, the wine list at the Laundry is monumental! If they were priced a little more reasonably I’d applaud them.
@@tn_onyoutube8436 Thank you! Very much agreed. The Laundry does have an excellent selection. Such a shame about the markups. I do think that restaurants in Europe do a better job with wine pricing generally.
@@AttorneySomm Oh, I’m not even talking proper Europe here. The same Ducasse restaurant chain in Paris has the same bottles even cheaper than the London branch, and I have been to several high end France and especially Italy where the mark up is less than 2x. just last week we had a Sassicaia for 220 Euros in a top class Italian place in Sicily.
@@tn_onyoutube8436 That is fantastic pricing! Wish we had that anywhere in the US.
Many good suggestions! But the 1982 Château Pétrus is never worth the price! I rated the 1982 Gruaus-Larose higher than Pétrus in a blind tasting! Imho, 1982 is an overrated vintage!
Thanks very much for weighing in. I’m actually a bigger fan of 1990 right now myself. That Gruaud Larose is really good! Cheers!
@Karl--I think the mid-price 1982s were excellent at 12-15 years old. Among the Higher-Priced Spread, Pichon Lalande was one of my 100-point wines. I actually feel bad for people who never give 100 points, because there might be a chance of something better in the next 50 years. I think you know almost immediately if a wine is 100 points. I tasted a couple of dozen.
I seem to like Gruaud Larose in off-vintages(1981, 1997) because they're better than most of the others, while they are surpassed by many wines in great vintages. I haven't tasted any later vintages since the 2000. I liked the slight bretty(barnyard) nuance.
1982 was probably as big a shock to the older aficionados of 1966, 1970, 1978 as the hot, slight pruney 2003 that the Calif. Cab drinkers liked(@Atty Somm--Probably the reason for the extra acidity in 2005). But considering the rest of the garbage in the late 60s, and most of the 70s, the 80s was an excellent decade for good & great vintages.
@@ronmcmartin4513 Yes, the 82 Pichon Lalande is special! The first time I had it I was blown away. Just a breathtakingly good wine. Every once in a while one of them still surprises me, but they are very inconsistent now. Ironically I took a flyer on some 05 Gruaud Larose.
Come on once in a lifetime screaming eagle
Very nice!
De is not pronounced day. It's more like duh.
Thank you. I've been working on my pronunciations and will definitely continue to do so. I understand it's a work in progress. Much of my learning was from reading, so that part is a challenge. I do work at it and watch videos to try to ensure I'm pronouncing things correctly before I record each video. Appreciate the constructive criticism. Cheers!
What stupid prices 1200$ for comtesse (200€) suduiraut 55 (35-40) or on champagne
And when we can see krug riems on a wine list of top restaurant
Make me puke in desperation
Riems shit
Someone must be fired
Yes, the prices are completely obscene! Truly outrageous. Unfortunately they are totally booked, it is hard to get a reservation and people still seem to pay these crazy prices, so they have no incentive to be reasonable.
For 1200€ j can have comtesse 1982 or
Margaux 1990
Near 3 yquem 2001
Even an krug clos du menil
But even money cannot be taken serious
The way they mistake on written a name wine with krug Riems is make me offwrite this kind of cash withdraw happy few stupid restaurants
Coming from one people that try at list more than 30 3* restaurants world wide
@@stephanemaster8808 Totally agree with you. The pricing is completely ludicrous. I would never buy a top wine there for that reason. BYO is the only way I would be able to justify it and even that is very high.
@@AttorneySomm
And the way they force the valuable client to not use the corking in the most expensive table and so pay over premium exp price wine
Mean that they put money upon cook
@@stephanemaster8808 Agreed. It’s ridiculous that the $500 tables cannot use corkage.
How ridiculous. The wine selections were ok, not great. You are in the wrong frame of mine if you think that you will dine at one of the most highly acclaimed 3-star Michelin restaurants in the world and be on a budget. That is absoutely absurd. And I know, because I've been a Sommelier for over 25 years and have dined at the French Laundry at least a dozen times and know many of the Sommeliers who work there.
I've also dined at Le Bernardin, Per Se and Eleven Madison Park and know many of the Sommeliers who work there as well.
Most are Advanced Sommeliers and a few Master Sommeliers.
I think you misunderstood. I provide three scenarios, one of which is an unlimited budget. And $500 per person should certainly allow someone to get some excellent wine. Many foodies just starting out like to try these places so I provided a $150 pp option too. I’ve been to more than 100 Michelin restaurants and 15 plus 3 stars, but still don’t like to be exploited with mediocre wines at 500% markups or worse. I think the attitude you display in this comment is why many fine dining restaurants are struggling. People resent this attitude even if they still dine at some of the 3 stars. Per Se is badly overrated in my view.
Also my DipWSET is considered to be comparable to the Advanced Sommelier credential.
Very nice pic super congratulations 👏🎉 star ✨⭐ gift 🎁🧧
It’s a video. Thank you