At least 10 significant errors found in first Bay Area edition of restaurant handbook
Diners expecting a warm greeting from Jamie Passot as they sweep into La Folie, Michelin Red Guide in hand, are in for a disappointment.No matter what the prestigious French restaurant guide says, the chef’s wife won’t be waiting at the door. She stopped working nights when she and chef Roland Passot had their daughter Charlotte — and Charlotte turns 13 next month.
At Bistro Don Giovanni in Napa, the Michelin-guided are told to expect the cooking of Liguria, the Italian coastal area known for pesto and seafood.
“Ligurian? I don’t do anything but regional Italian,” said co-owner Donna Scala. “Where’s this information coming from? Who did the research?”
It does say something about San Francisco that this was the headline yesterday.
2 comments ↓
I agree with Narsi David that the errors pointed out in the Chron article don’t seem to be very serious. The article also stated that many of the restauranteurs interviewed said they didn’t get a questionnaire from Michelin, which makes me wonder if maybe Michelin was taken in by a sloppy employee. It sounds like maybe their procedures weren’t followed.
And what the hell does this mean: “Ligurian? I don’t do anything but regional Italian,” said co-owner Donna Scala.
Ligurian isn’t regional Italian? I don’t get it.
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