sue: We're waiting breathlessly for the definitive answer from your wine writer friend. Seems like a difficult spot to put your expert in-he doesn't know what food phil ordered or what wine he inquired about. phil never said he told the sommelier he was on a "budget." Did say the sommelier, who probably has been serving to the most distinguished tastes on the planet for 25 years suggested a different, more expensive wine. phil left out his own, no doubt distinguished resume.alain ducasse also has a two star restaurant. he hasn't killed himself or cut his prices.lots of dilletantes prancing as experts.like someone else said, it's virtually impossible to discern honestly any difference in quality in the food among starred restaurants. even by people who know when they've been snubbed by the best "snobs." good that paris has many great restaurants and they make horses run races.

We had a lovely meal at Tour D'Argent back in October of 1999. We decided on a lunch there as the prices were much more reasonable. We really enjoyed ourselves & the view of Notre Dame was beautiful. The food is excellent & while yes, they are running on their reputation, it's an experience worth having....just go at lunch & it won't be so hard on the pocketbook.

I once asked a sommelier at a top restaurant if he felt the price differentials for the top wines were justified. He was absolutely emphatic - "NON". He felt you always get better value from the best "second grade" wines - though the "super second" Bordeaux prices seem to me to be rising fast! <BR> <BR>After about five minutes, he added a rider. "Perhaps for Yquem ..."

xxx, you are quite right that I wasn't present at the conversation, and that I made assumptions about the information Phil gave the sommelier when he posed his request. I am guilty of jumping to conclusions. <BR> <BR>I rather have the impression that you have worked in the business, to be taking my criticism quite so personally.

By the way, I think you misunderstood the question I was going to pose my friend. I was going to ask what, in his opinion, should be considered when evaluating a wine. Does price come into it at all? And therefore, should a sommelier be indicating something about the value of the wine when he gives his opinion? <BR> <BR>Dear heaven, sir, I never meant to give you such indigestion with my replies. Especially since such indigestion may well cause you to lose a dinner costing in excess of $2000.... : - ) <BR> <BR>

Which reminds me of the sad but true tale of the most expensive bottle of wine ever bought at auction - $750,000 I believe. Dropped by the new owner in the auction house.

I'd never eat in any restaurant that has regulations about what to wear. If I'm going to pay a lot of money to dine somewhere, I want it to be on my terms, not theirs.

Mr. Comfort, restaurants that have rules regarding attire are not doing it for themselves but for their patrons, who expect to be dining with other adults, or at least with diners who look and act like adults. It's not unlike theater managers who wait for the first act to end before seating late arrivals. Those who have forgotten or who never learned common courtesy unfortunately must have it imposed upon them at times.

McDonald's, I have no problem with people who want to follow regulations about to wear in a restaurant, regulations created so that no one dining there need be offended by the sight of other adults dressed in a manner they do not care for. <BR> <BR>I'm just not one of those people.

topping for JM.

topping for Geith