From: New Zealand, but lost in China, somewhere
This is an interesting topic, and being on a wine forum where our palates and perception of "fair value" can vary so greatly - let alone agree on what is good and what is not.
Robuchon is a legend and if I am not mistaken still holds the most Michelin stars of any one chef (in some ways irrelevant, in some way not, when discussing price).
I ate at Robuchon in Hong Kong for my partners 30th birthday, great night, special occasion and worth every penny - and it was quite a few pennies.
There is a lot more to it than just the food on the plate in this type of restaurant, and unfortunately that does mark up the price. The number of staff, breath and depth of the wine list, quality of linen/cutlery/chinaware/glassware etc.
This is my industry, so i could blab on about this for a long time, but i can say while these restaurants are undoubtably profitable, they are not cheap to run either.
With 20+ restaurants around the world, there is clearly enough people out there willing to pay for his food. Each to their own. But i do wish it was cheaper..
< Message edited by BigJ -- 1/12/2018 6:17:33 AM >