Restaurants Archives

List of Michelin-starred Restaurants in Europe Under 30 Euros

Travel restrictions are FINALLY relaxing across Europe and it’s now time to travel and spoil yourself! Good News! You can surprisingly dine at a Michelin-starred restaurant without breaking the bank and here is their advice – shift from a dinner reservation to a lunch reservation. Most restaurants offer a menu du jour, or menu of the day at lunch, which is more affordable than the regular tasting menu at dinner.

Chef’s Pencil recently featured a map of the top Michelin-starred “most affordable” restaurants in Europe (under 30 Euros) – here is their top 10 for you to try!

L’Antic Molí, Ulldecona, Spain – 20 euros / person

L’Antic Molí is one of the best restaurants in Spain and is about a two-hour drive south of Barcelona, is the most affordable Michelin-starred restaurant in Europe. Here, surrounded by greenery and with a beautiful panoramic view, you’ll spend 20 /person for a lunch by chef Vicent Guimerà Sales, if you choose to have lunch in the Espai Bistro.

La Robe, Montaigu, France – 24 euros / person

La Robe restaurant in Montaigu, France, is in the Pays de la Loire region. The dining room is spread over two floors. Here you can taste chef Xavier Giraudet’s lunch dishes at affordable prices.

Hostellerie la Montagne, Colombey-les-Deux-Églises, France – 25 euros / person

The Hostellerie la Montagne – a Michelin-star restaurant located in Colombey-les-Deux-Églises in the Haute-Marne department of France’s Grande Est region. This is the region where the former French president Charles de Gaulle lived (and later buried). This is why the restaurant’s dining room is called A la table du General (at the General’s table). Chef Jean-Baptiste Natali proposes a lunch ‘menu du marché’, a market menu, starting at 25 euros, consisting of an entrée, main course and dessert.

Les Clefs d’Argent, Mont-de-Marsan, France – 25 euros / person

Another French restaurant, Les Clefs d’Argent in Mont-de-Marsan, is located in the southwestern part of the Hexagon. Here, chef Christophe Dupouy offers a menu that interprets the flavours of the territory in a contemporary key, with an exotic spin. A ‘très chic’ address, where you can stop and try ‘Le Menu Retour du Marché’, three dishes prepared according to the produce of the day and Christophe’s inspiration, available only for lunch from Tuesday to Friday.

Essência, Budapest, Hungary – 25 euros / person

Essência can be found in Budapest, and is the restaurant led by the Portuguese-Hungarian couple Tiago and Éva Sabarigo. Guests can savour an original menu that draws on Hungarian and Portuguese cuisine, choosing a “fusion” tasting-menu that combines the two cultures. Among the most convenient options, there is no shortage of proposals for lunch starting from 25 euros / person.

Hotel Restaurant Le France, Villers-le-Lac, France – 26 euros / person

The Hotel Restaurant Le France is in the heart of the Haut-Doubs. Here, chef Hugues Droz tempts you with creative dishes, capable of blending flavours, colours and great technique. All can be savoured in a warm environment, where design meets the territory, including refined details and decorative elements made with local materials.

Le Mascaret, Blainville-sur-Mer, France – 26 euros / person

Le Mascaret is located in the spaces of a former convent for women in Blainville-sur-Mer, a small town in Normandy. The setting is decidedly baroque, but with a modern touch, while the dishes by chef Philippe Hardy are super-creative and well defined. With a ‘la petite table’ formula, at lunch, guests can try a very economical fine-dining experience: at 26 euros / person, the menu includes dishes revisited by the chef with a ‘French touch’, capable of combining tradition and modernity.

Silabario, Vigo, Spain – 27 euros / person

The Silabario restaurant is located in Vigo, in the region of Galicia, in the north-west of Spain. Here, right under an imposing glass dome that houses the headquarters of the Real Club Celta de Vigo football team, chef Alberto González Prelcic prepares a delicious array of dishes with fresh ingredients from the local market at a very affordable price. The menu, at 27 euros / person, is available from Monday – Thursday for lunch and dinner, while only for lunch on Friday.

Auberge du Cep, Fleurie, France – 27 euros / person

Auberge du Cep is located on a famous Burgundy wine route, in the Beaujolais region. The restaurant is led by chef Aurélien Merot, who stands out for iconic dishes with a very French style, mainly focused on jus and sauces. There are several tasting menus to combine with the remarkable selection of regional wines. Try the ‘menu du marché Grille-Midi’ for 27 euros, served every day for lunch, except Saturdays and public holidays (one starter, one main course and one dessert).

La Grange de Belle-Église, Belle-Église, France – 27 euros / person

The Michelin-starred restaurant La Grange de Belle-Église, located in Belle-Église, in northern France, expresses the quintessence of French gastronomic attitude according to Chef’s Pencil. Directed by chef Marc Duval, who offers dishes prepared with high-quality ingredients and a wide selection of Bordeaux wines and champagnes. The menu du marché is served at midday, during the week (except holidays), and offers fresh seasonal produce.

Sources: Michelin/Chef’s Pencil

#michelin #michelinstar #chef #instachef #wine #winelovers #foodandwine #finedining #gourmet #funsunday #Sunday #travelling #europe #traveldiaries #champagne #burgundy #bordeau #frenchwine #frenchfood #foodie #restaurant #michelinrestaurant #spanishfood #winesofspain #hungarianfood #winesofhungary

Six Tips for Ordering Wine in Restaurants

Here’s a convenient list on why wines get marked up, and how to get the best deals and service when ordering. The list is compiled by EBT who interviewed some trade experts.

The highest-priced bottles have the lowest markups

If you are determined not to pay more than £25 for a bottle of wine, you might be missing a great deal, said Mark McDonald, chef and co-owner of Old Vibe Kitchen & Bar in Costa Mesa. “Sometimes it can take a year or more to sell 12 bottles of £150 wine,” he explained. “Typically, if I did a standard markup on that it wouldn’t be approachable, and it would be harder to sell. We want people to experience some of these wines that are a little more special, and that are a higher price point. So, we take less of a margin on those.”

Wine by the glass has the highest markups

The “I’m going to save money by having just one glass” plan doesn’t always work out as cost-effective. After all, many restaurants charge the same or nearly the same price for a glass as they would for the bottle. That’s because if they serve one glass and the rest of the bottle doesn’t sell in a week, it will not be at its best, unless they’re using a Coravin or similar, and therefore they’ll have to throw it out anyway.

The per-glass price of a bottle that’s £10 wholesale would be £12. Even if it’s only marked up double £20 when it’s sold by the bottle, you buy two glasses of wine, and you’re spending £24. Might as well buy the bottle and get four glasses for £20.

Lawry’s Restaurants solved that problem by narrowing down its by-the-glass selection. “We did some analysis on it. If you have the right amount of wine by the glass for the restaurant, it really doesn’t cost any more,” said Laura Ratner, director of service and training at Lawry’s Restaurants Inc. “It’s like, if I’m going to have a glass and a half, two glasses, as is my dining companion, then definitely get the bottle and yes, you’re more assured of a higher quality product, you know exactly how long it’s been open. It just makes more financial sense.”

The wine service you get at a restaurant can’t be replicated at home and that’s why you’re paying extra

It is a fact that most restaurant wines come directly from wineries or a trusted distributor or agent. Bottles don’t sit around at room temperature on supermarket shelves, or worse, out in the sun on a loading dock. They have been stored at the restaurant cellar, often in temperature-controlled areas, which is part of the restaurant’s footprint;
The selection is always going to be better than the average person could own or store themselves, sometimes with hundreds of bottles or more. Restaurants have well-trained staff, sommeliers and general managers on hand to answer any questions about the wine and to hear from you about what kinds of wines you like. Most good restaurants will have made sure their team attend wine tastings at work led by experts from distribution companies or wineries; and
The glassware must be sturdy. When fine dining rooms use fancy, fragile glasses, they could be losing a dozen a week. In most restaurants, when the wine list gets revamped, the glassware also receives an upgrade.

Don’t think you’re paying a sommelier’s salary

Starting in the late ’80s, the number of people getting sommelier-certified saw an uplift. Fine dining restaurants at the highest levels still might have somms, but most restaurants, even upscale chains, can’t afford to pay a somm full-time so that expense is not getting passed on to wine buyers. Most often restaurants require waiters and general managers to study wines served and/or get some sommelier training.

“We can’t afford to pay somebody hourly to come in just to open wine between six and nine o’clock, it doesn’t make sense,” said Lewis. “I’m like an acting GM. I do the wine service. I’ll open wine all day long.”

The most popular wines are sold at the lowest prices

Restaurants won’t excessively mark up a well-known wine. “Don’t forget, people now have their iPhones when they’re going to a restaurant,” said Tony Maalouf, restaurant manager at the Mission Inn Hotel & Spa in Riverside. “They have an idea what they’re buying and they know what the market price is for that wine,” he said.

Corkage fees: Remember the rules of engagement

Bringing your own wine has become more common in some venues aiming to keep overheads down, especially during and post-pandemic. But we often need to remember in these instances that wine is the only thing on the menu for which you can name your price. Remember, if you bring your own wine then it’s only courteous to show up with something that’s not already on the wine list, especially a bottle you’ve been saving for a special occasion. It’s also considered a nice gesture to offer the server a taste.

#wine #winelovers #winetasting #wine #instawine #winetips #winelist #winetime #sommelier #somm #restaurant #vino #vin #redwine #whitewine #rosewine #foodandwine #winegeek #winebar #winecellar

Sources:
Drinks Business
EBT

Good News- New York State Restaurants Reopen for Outdoor Dining

Good News! Restaurants in seven regions of New York state have been given permission by Governor Andrew Cuomo to reopen for outdoor dining today!

As reported by Eater New York, Cuomo gave the green light for restaurants to reopen for al fresco eating in the seven regions of New York state that were in the second phase of reopening.

The seven regions are: Central New York, the Finger Lakes, the Mohawk Valley, the North Country, the Southern Tier, Western New York and the Capital Region.

These rules do not apply to New York City, which is yet to enter the second phase of reopening, but according to Eater, this may happen as early as 22 June. NYC due to enter its first phase of reopening on 8 June.

Restaurants in New York state that reopen for outdoor dining will have to space their tables two meters apart and ensure that all staff members are wearing face masks. Diners will also be required to cover their face when they aren’t at their table.

To qualify for outdoor dining, venues will need to be granted approval from local entities and will have to comply with local regulations for outdoor dining. Eater reports that restaurants and bars in New York City will have to secure specific permits before being able to set up tables outside.

No guidelines have been issued regarding indoor dining in New York State, which will not take place until the third phase of reopening begins.

Stella Artois (Canada) launches “Rally for Restaurants” gift card program to help local restaurants and bars hit hard by COVID-19 crisis

In an effort to bring Canadians together to support local restaurants and bars during this difficult time, Stella Artois announced today “Rally for Restaurants,” a gift card program that provides local establishments with immediate financial relief.

Stella Artois is rolling out “Rally for Restaurants” a global initiative in 10 different countries. It is open to all bars and restaurants across Canada in an effort to stimulate the industry. The program encourages Canadians to buy a gift card that they can use at their local favourites upon re-opening, or to use now for takeout. As an added incentive, Stella Artois will add an additional $10 to the value of every gift card purchased which will go directly to restaurants, bars and pubs.

“Local restaurants and bars are the heart of communities and a much-loved part of our social lives,” says Todd Allen, VP of Marketing at Labatt Breweries of Canada. “Many of these establishments have had to close down during the COVID-19 emergency, while others are trying to get by on take-out. It’s an extremely challenging period and we want to offer as much support as possible.”

How it works – Restaurants sign up to be part of the program at www.rallyforrestaurants.ca

• A consumer purchases a gift card for a local restaurant, bar or pub $25/$50
• Stella Artois adds an additional $10 to the value of the gift card
• The establishment immediately gets the money

Through the initiative, Stella Artois is aiming to empower Canadians to get involved and help support their local restaurant during a difficult time and as part of that, Stella Artois will donate $250,000 to participating restaurants, pubs and bars in a joint effort to help preserve the future of the industry.

“We’re hoping that Rally for Restaurants will not only help restaurants and bars in the immediate term but will also help safeguard the future of the industry and inspire Canadians to join our efforts by purchasing gift cards over the weeks to come. We hope that all Canadians across the country unite to champion their favourite ‘local’ and help secure the future of the hospitality industry,” says Allen.

For more information to sign up or purchase a gift card, visit www.rallyforrestaurants.ca.

Visit www.stellaartois.com

Ontario Adopts Temporary Measures to Support Bars, Restaurants and Alcohol Retailers During COVID-19

The Alcohol and Gaming Commission of Ontario (AGCO) has announced a number of temporary measures to support local businesses in Ontario that have been significantly impacted by the spread of COVID-19.

Effective immediately, licensed restaurants and bars in Ontario will be allowed to sell alcohol with food takeout and delivery orders between the hours of 9:00 am and 11:00 pm. All active liquor licensees may immediately begin offering this service if they choose and there is no application process or fee required. Liquor may be sold for takeout or delivery through a third party, such as a food delivery service or ordering platform, provided they are acting on behalf of the licensee.

Additionally, the AGCO is temporarily allowing authorized grocery stores and liquor manufacturer retail stores to begin selling alcohol as of 7:00 am in order to support early shopping programs for vulnerable people and to provide greater flexibility to retail stores. The temporary extension of hours also provides greater flexibility for all alcohol retail stores to choose their hours of sale to meet public health objectives. Consumers are encouraged to confirm operating hours with retailers.

The AGCO is also extending by three months the term of all active liquor, gaming and cannabis licences, authorizations and registrations during this extraordinary situation. In all cases, licensees do not need to do anything. Existing licences will simply remain in effect for the extended period, at no additional cost.

“Everyone at the AGCO is concerned for the individuals, families, businesses and communities affected by this virus. We are working closely with the Government of Ontario to find ways of supporting Ontarians and the sectors we regulate during these challenging times” states Jean Major, Registrar and CEO, AGCO.