3 Different Michelin Starred Restaurants

I don't know why I find it daunting to eat in a Michelin starred restaurant in Singapore. In France, it seems less of a big deal. The restaurants maintain high standards and are very innovative with food. However, they are down to earth and very hospitable. In Singapore, there is a lot of snobbishness associated with eating in a Michelin starred restaurant. For me, it can be a turn off.

In France, some Michelin starred places are found in small towns and villages. If they relied on snob appeal, they would not survive. No one would eat there. These restaurants get their star because they make good food and push the boundaries of cuisine.

We tried 3 Michelin starred restaurants:

- Gill, in Rouen

- Le Donjon, in Étretat

- Autour du Beurre, in Saint Malo

Of the 3, I would recommend, Le Donjon and Autour du Beurre. Gill, in Rouen, served good food but the entire experience could not compare with Le Donjon and Autour du Beurre.

Le Donjon, Étretat

We were ushered into a glass covered conservatory with large leather armchairs. I sank into one and smiled at the waiter. He introduced us to 2 non-alcoholic Martini cocktails. These exist now, you know. It gives women a chance to drink a Martini before dinner without getting drunk. Then, came the amuse-bouches served on a bed of kelp: oysters and whelks. They twinkled on on my tongue and smelled of sea spray.

It was only after the apéritifs were over that we were shown our table with a view of the sea.

Then came an array of dishes each better than the last, served with einkorn bread. I did not know that the bread was made of einkorn flour. I had asked for gluten free bread and the chef assured me it was gluten free. When I found out after the meal that I had had einkorn bread, I panicked. Einkorn is ancient wheat. It has gluten. I braced myself for my hypothyroid state, and start the runs to the toilet. The Husband braced himself for 1 week of bloatedness.

Nothing happened to us. We were fine. 

So, I went and bought 5 kgs of einkorn flour to make bread at home. Wow! We can eat bread made with ancient wheat. It is high in protein, low in carbs and full of minerals. zinc, iron, potassium, riboflavin, and vitamins B6 and A. Bread made with einkorn flour is also high in carotenoids and lutein. Wow! What is not to like?

The kitchen is helmed by Gabin Bouguet.

Amuse-bouches: oysters and whelks.

Einkorn bread.

Scallops.

Autour du Beurre, Saint Malo

For those who know Bordier Butter, Autour du Beurre (translated as All About Butter) is the restaurant that is owned and run by Jean-Yves Bordier, even though the kitchen is helmed by Steve Delamaire. The respect for craftsmanship that goes into Bordier butter is also present in the dishes here. This was the best experience so far.

The service was kind, hospitable and friendly. It was a very down to earth restaurant with very very good food.

Traditional butter churner repurposed into a dining table.

Thingy for cutting cheese with wire.

The restaurant.

Bordier butter in every flavour: buckwheat, Demi-sel, seaweed, chilli, lemon olive oil, smoked salt, fresh herbs, onions. We ate up every bit of butter.

Scallops.

Sea urchin.

Scallops again.

More scallops. I ordered a whole menu focused on scallop. Scallops here are nothing like those back home. They are not soaked in chemical solution and thus have no chemical aftertaste. I bought scallops at the Sunday market and cooked a dish that left The Husband craving more. Normally, at home, we stay away from scallops because they taste vile.

Codfish.

More scallops!

Coffee with a funny spoon.

The à la carte menu.

The scallop set lunch.

Tip for Eating Michelin Starred: Do NOT do it in Paris nor Singapore. Go to the small villages outside of Paris. The best food is there, and the most authentic and down to earth experience is also there.