Here is a sample of their menu; Musk ox & smoked marrow with apple and beetroot - chestnuts & black roe with walnuts and cress shoots - langoustine & seawater parsley & rye - salsify & milk skin with truffle from Gotland - dried scallops & watercress with biodynamic cereals & beachnut pickled vegetables & bone marrow herbs & bouillon.
I must not have a very refined palette because I would refuse to eat this and I certainly would not pay $175.00. Do you think they are trying to appeal to "food snobs?"
Some of the other restaurants that made the list were Alinea (Chicago), El Bulli (Spain), Daniel (New York), Le Bernardin (New York), Eleven Madison Park (New York), French Laundry (Yountville, CA) near Napa - Jerry and I have dined here before and thoroughly enjoyed the experience and the food was incredible.
Steak Chasseur - Chasseur sauce is said to be created by Duke Philipe De Mornay (1549-1623). He was a protestant writer and called the protestant pope. It is also said he invented Mornay, Bechamel, Lyonnaise and Porto sauces. It is a hunter-style brown sauce. I used to make for my parents and they love it.