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Etin kanlısı yiğitin canlısı her şey çiğ taş devri beslenme😅

its all just about politics and virtue signalling.

Right. Held og Lykke, hvis det var mig vil jeg ikke købe dem til den pris. Holy det dyrt

But where can I get one in Denmark?

Ermmmmm El Bulli? Noma is exceptional but El Bulli is the GOAT.

Keep it up!❤️✨

Chuwe or however you spell that is definitely not the word I would use to describe gelato texture. But sure ice-cream is shit

Good gelato🤌🏼🤌🏼

😮😮😮

😂😂😂

I'll give you my life savings! If you pay postage and assembly costs. Oh hang on...... My bid..... £7.34. Im a Chef though it will definitely go to good use😂 ❤

mr editor! you put the pasta into the edit twice!

A profound and critical discussion! Both of you are a wealth of creativity and information and thank you for sharing your conversation with us! Not everyone is meant to be a chef or cook but we must embrace the creativity of every individual as each of us has something to share with one another and has a mission to accomplish.

elegant chefs hands

Very nice and informing video. Do you use measurements for the water, cause in the video it did not look like it. Also, I am impressed by how the dough holds its shape, even though it is not tucked in before getting into the basket.

add reindeer ragu?

add reindeer kari, add reindeer lumpia, add candied sweet and spicy reindeer to menu!

The only thing good about CANADA is ERIK LINDROS, BRETT LINDROSS, MATS SUNDIN, WAYNE G., WENDY CLARK ... the restaurants here are boring like a bad marriage!

A big ol' wheel of cheesy goodness!

Actually sometimes we eat for dinner In summer times so it not a dessert.

Well said. I Still do not understand why people give Michelin so much importance. Critics that write for people Who dont know how to read. Your restaurant and work Is a true inspiration for being sustainable.

The old slam the drawer with your foot🙌🏿😂

Really great video guys but please turn the camera (landscape) next time :-)

Amazing! I never made it unfortunately. I will definitely try it at home. Thank you.

Hi Ad, I am planning to open the Pizza restaurant in Viet Nam, and I would like to make artisan cheese like burrata & Mozzarella inside the restaurant. I find that your medium scale production is appropriate with my future restaurant. I would like to ask for your help (of course I will pay you) about the setup and guide as well as all the equipment needed to make cheese. Looking forward to hearing from you soon.

why are you using soft boiled and not raw egg yolk ?

Does salt gets added to the recipe at all or does it get left out? Very good video guys.

The oven on the background, is that a TAGLIAVINI??

Those poor people with this disease. It must be very painful.

Great

dolan twins

Not impressed of the crumb

Looks good but little to dark

Which flour(s) are using? Congratulations for this amazing result. I’ll pass by your bakery without doubt when I visit Copenhagen

would you mind sharing the levain% and mixing times? it looks awsome

This is amazing.

Over night proofing

Spot on!! Big respect for all the work you have done to contribute to a sustainable way of thinking. You have influenced me big time - and I am only a homecook.

I completely agree! The cooking that michelin wants is basically wasteful.

fucking holy words.

Food system is broken A Billion is suffering from hunger and famine, while others get obesse wasting food.... Very true, and i have a serious question and hope to get answer from somebody. Chefs and Restaurants are leading food cultures around the world. But they are still to target profitability simply because they are running business. Then as a chef in a small restaurant, what should he or she could do to both pursue profit of the business and care for food culture at the same time... Shouldn’t he be successful to be influential first which is insanely difficult. I am from Korea and I am very curious and somewhat passionate to understand more about this concept of being in restaurant business and leading food culture or caring for other worlds with poverty. Is it even possible in capitalism?

Beauty

awesome!

One can say this is conspiracy, but everyone who made at least some attempts of making beautiful croissant would have noticed that the section of the detrempe, that one which is not covered by butter shown 0:53 on the video is twice as thinner than it suddenly looks at 0:55. Any explanation of this hocus-pocus (if not a big secret) :):):)

Can you share the recipe? I would like to try this, thanks

Hola chef admiro su proyecto y respeto lo haces en tu restaurante me encantaría ser parte de tu proyecto. Muchas gracias

are there only 12 layers?, or were there more turns than what is seen in the video?

looks pretty good! Would it be possible to have the baker's percentage for the dough?

Only baked at 260 Celsius? Wow

this looks amazing !