SADLY A VERY MEDIOCRE & DISAPPOINTING 2-STAR MICHELIN EXPERIENCE - JY's Colmar - Buy Reservations
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😒 3/5 - SADLY A VERY MEDIOCRE & DISAPPOINTING 2-STAR MICHELIN EXPERIENCE
By 👻 @MajidiGirl, 05/06/2022 3:00 am
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The experience in a 2-star restaurant should be holistic, with touch-points that delight senses of taste, sight, scent; bring on smiles; with guests leaving with the knowledge that they have been privy to something that was unique, creative and extraordinary; and something to be enthusiastically talked about with other bon vivants. On the back of its many glowing reviews, and on our one-week Alsace trail of gastronomic discovery, sadly - JY's was anything but. SERVICE: the lady sommelier was curt and cold - quite taken aback when she was dismissive on finding out that I was only having sparkling water, after a glass of Cremant. The serving staff failed to clearly explain that my main entree would be served with my husband's second round of their signature lobster dish. Wine glasses were not cleared. The lady assistant server, when asked a question - just said "I don't know", without attempting to provide an answer to what I had asked - perhaps it was not her fault, as she just appeared meek and nervous ... or was it a function of restaurant culture? All serving staff lacked warmth and were almost robotic in their interactions. FOOD: I'll just feedback on some of the dishes we had. The signature lobster dish was gimmicky at best - placing raw lobster in a glass canister among vegetables and (supposedly Thai herbs, though we did not detect any hint of lemon grass, galangal, or even lime leaves), and having the lobster boullion or broth percolate up from a glass pot below to cook the lobster, didn't do anything to enhance the taste, except to perhaps create a small, but meaningless spectacle. This was served with a miniature lobster roll, and another roll with scallops. This combination seemed totally discordant. My crab dish came in different presentations - what I would consider a crab mayonnaise on top of a crispy waffle-like biscuit; crab in jelly with cauliflower cream and a crab cappuccino. Overall it was pleasant enough. My lamb dish came in two styles - roasted lamb chop, but served with a super sour confit tomato, and an olive tapenade (that totally clashed with a strong meat like lamb); the other part were several grilled lamb ribs placed on top of a faux stove (think Momofuko's grilled lamb ribs by David Chang) - quite tasty, but nothing to write home about. The dessert with the grilled pineapple though tasty, was lacklustre. MDM KATIA SCHILLINGER: As wife to Chef Jean-Yves Schillinger, she was the only spot of warmth and smile in the entire restaurant. She was gracious, and came by several times to check in on our dining, and to chat. However, we were quite taken aback, after giving her our feedback on the lobster and how underwhelming it was, her immediate response was that feedback from Michelin inspectors has been very positive on this style of preparation. We did not respond to this - but aren't Michelin inspectors suppose to be anonymous? And isn't our feedback, on an individual basis to be at the very least respected? I share the above review in the context of an intense week of dining at some really exceptional establishments in Strasbourg, Colmar, Ribeauville, Zellenberg, Illhaeursen and Wingen-Sur-Moder. I will be sharing reviews on some of these outstanding restaurants. I would most happily re-visit many of these establishments - but for JYs - we will be unfortunately giving this a miss. Footnote: I struck up a conversation with a Korean solo diner seated next to our table. She was on a gastronomic trip through France and Italy. She had the tasting menu, and towards the end of our evening, I asked her her opinion on the dishes - her response (very diplomatic, and very Asian) was "not bad", and that further validated how we felt about the food.
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