Welcome to the SB Ski Chef Blog. Always focusing on great food
When Toby Fisher, Head Chef at the Hotel Chalet d’Antoine in Megeve isn’t in his own kitchen, he loves to eat out. Toby is a real foodie at heart and and enjoys great food – and great service. So was he in culinary heaven earlier this year when he and wife Maree, second chef at the Hotel Chalet d’Antoine, visited two well-established Michelin starred restaurants in the UK.
I’m always looking to provide our guests at the Hotel Chalet d’Antoine with exciting and delicious food choices and exceptional service. So my journeys with food always provide me with new ideas and inspiration.
I’m going to be honest! You’d expect the food to be exquisite when eating out at a fine dining restaurant. We also expected amazing service and wanted our Michelin-star dining experiences to make us feel very spoilt. Both these things are key ingredients to a great night out whether you are in a Michelin restaurant or not.
First stop – the Moor Hall restaurant in West Lancashire
The Moor Hall restaurant in West Lancashire holds two Michelin stars and five AA Rosettes. Set in five acres of beautiful gardens the grounds are amazing!
We were welcomed into the restaurant and had some amazing canapés and pre-dinner drinks out in the kitchen gardens. This set the scene for our Michelin two-star meal consisting of seven courses! The menu featured monkfish, oysters, spring lamb, heirloom carrots, home cured cold cuts and asparagus. Dishes were presented in a relaxed way but were technically detailed.
It was great food and service but the experience didn’t come with the warmth and friendliness that I was hoping for. That was food for thought.
Next stop – Restaurant Sat Bains in Nottingham
The restaurant holds two Michelin stars and is located on an industrial estate. Quirky! A destination rather than a location! It has also been voted fourth best in the world by reviewers on TripAdvisor. The service style is coined as ‘relaxed professionalism’.
We enjoyed a warm welcome and felt great attention was given to detail. The service was perfect, staff were professional and really cared. The meal was also lovely – 10 courses with wine! But whilst the food was good it was very expensive and I left wondering if the cost was justified.
Ultimately our experiences reinforced the importance of providing creative and innovative food choices and also great service with some personality attached. There’s always something to take away from my food journeys that I bring back to my own kitchen.