Le Bernardin in New York: the Luxeat Perspective
"I thought I should give a second chance to this 3 Michelin stars seafood restaurant, even if my first time there was very disappointing. I told to myself I would choose other dishes which would prove my initial judgments were wrong. Unfortunately, after my dinner in Le Bernardin last Friday, I stand for every word I said about this restaurant before. Le Bernardin would never get even 2 Michelin stars if it were located in France."

Les Nomades in Chicago: reviewed by Karla L. Yeh
"I stepped out of the cab, in Downtown Chicago, but felt as though I’d traveled to France. An outstretched hand and the words, “Bon soir madame,” guided me up brownstone stairs, with the fragrance of les plats Français hovering over the threshold. I immediately succumbed to a magnetic gastronomic sojourn at Les Nomades."

The French Laundry: the 2006 review by Francis Bown
"The meaning of the superlative has been undermined by the mass media. On television, in newspapers, even nowadays on the wireless (which in Britain, at least, has a couple of channels which have managed to maintain some semblance of decency and order), it seems that every story must scream at us in the language of extremity. Many, clearly, believe that this is the only way to attract and hold our attention. Such debasement of our public discourse is vulgar. And it creates a real difficulty. What words are left when one encounters something which truly needs to be described with superlatives? This is my current problem. For I have just been back to what might well be the best restaurant in the world – The French Laundry."

THE FRENCH LAUNDRY: SOLID BUT IMPERFECT Gastroville rates The French Laundry a solid 16/20
"The cuisine of Keller in lesser hands now displays an automatic, slightly assembly line quality, sacrificing greatness in flavor for consistency and predictability. This is now a cuisine geared for the 'once in a lifetime in a three star' type diner who should be awed by the luxury ingredients, such as white truffles, lobster, caviar and Wagyu beef, plus an unrelenting pace set by numerous desserts. The problem is that the quality of the luxury ingredients is either poor (caviar, truffles) or merely adequate, and the preparations are hardly compelling. All this said, this is still one of the best restaurants in California..."

André Gayot reviews Restaurant Guy Savoy in Las Vegas
"Savoy’s successful arrival puts him at the top echelon of the Las Vegas restaurant scene. Not only because he is a world celebrity, but also because he is the simplest and most open-minded man you can meet in this industry. He is a real person, not just a name."

Maurice Graham Henry at Joël Robuchon at The Mansion
"...there is no question that the opening of this restaurant is nothing short of an absolute triumph.  Here, in far away Las Vegas, Joël Robuchon again establishes himself as the formidable 'Horowitz of the stoves', a true emperor in the realm of French gastronomy.  I also must congratulate the Executive Chef, Claude Le-Tohic who, as a holder of the Meilleur Ouvrier de France, is a highly distinguished Chef in his own right.   I am also grateful that someone as gracious and skilled as Mr. Loïc Launay oversees the front of the house, for this restaurant provides one of the world's truly extraordinary dining experiences."

Maurice Graham Henry reviews Jean Georges in New York
"I am pleased to confirm that yes, the ultimate '12' rating of this restaurant (the combined total of 3 Michelin stars, 4 stars from The New York Times, and 5 stars from the Mobil Travel Guide) is indeed well deserved. A total shared only with Thomas Keller's per se across the street, it should only be attained by those consistently producing excellent to extraordinary cooking in New York, French or otherwise. Jean Georges meets that standard."

Per Se: the review by Francis Bown
"There is no question that Thomas Keller is one of the most talented Chefs in the world, nor that his restaurant in the Napa Valley, The French Laundry, is one of the world’s best. But star Chefs have been known to spread their talents too thinly. As I clambered out of the yellow cab on Columbus Circle, I feared that his new venture – Per Se, in far away New York – might not maintain the standards of the Californian original. Friends, I need not have worried. Per Se is, without doubt, one of the finest restaurants in the world."

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