I ate hear a few years back. The presentation is an afterthought. And the service was super pretentious. Which is somewhat typical for 3-star French restaurants, especially when serving foreigners. But the Chef/owner not the Chef de cuisine in the video is pretty inspiring. They grow most of their own vegetables. The food is really simple, and everything is picked that morning and basically cooked to order. Honestly, you can taste the freshness of the vegetables, and the guy is a genius at flavor and texture combinations. I think we had 10 or 12 courses, and a lot of them were nothing special, but 2 or 3 of the courses I still think about from time to time 5 years later. It's not trendy the guys been just cooking his own way for 40 years, not paying attention to the food trends. Also, some of the best chefs in the world learned from him or one of his proteges. So for me, this is a temple of gastronomy. And I would definitely go back.
I watched a number 3 stars restaurants scens. What appears to me is that the French kitchens serve food that looks like food. Not drips with leaves on top, just carrot looks like a carrot.
Having personally met Alain Passard and eaten at L'arpege this past summer, I can say the food is top notch. Make judgements on the food itself and not on what you see in a video.
They seem to be doing fine. If you think they are doing a bad job, please specify what. I do not agree that they seem lazy or slow, they work with precision. For the arrogant part I would introduce you to yourself.
Elle to idiots like you who don't cook or don't want to cook , overpriced food at a lot of these places that don't fill you up and sometimes lacking flavor ,that dude needs his head out of the clouds and come back to earth. Napoleon complex
the guy places one vegetable at a time and yells at his staff to hurry up. The food looks outdated, it's probably tasty, but one would expect more from a rating that high
The presentation looks pretty much just okay, considering it's a 3 star restaurant, but then again in the star rating goes a lot more then just the cooking. For example, the location, wine selection, wait staff and attentiveness as well as I quote from michelin guide itself "personality of the chef". Then again, from looks alone one cannot taste the food, so I guess it tastes fucking amazing, else it wouldn't have 3 stars.
No one in all these comments acknowledges that this is restaurant does not have a set menu and is daily created by Chef Passard the quality of produce here alone is above the comments. The turbot was carved tableside
L'effet de la caméra, à 1:15 le cuisinier veut prendre le poulet à l'ancienne avec les mains pour le découpage puis finalement Saisi le plat. Il fait un petit mouvement de tête qui indique: "ah oui c est vrai on est filmé aujourd'hui "!!!
ah well... might wear gloves because they`re being filmed, sometimes gloves are pretty helpful when preparing dishes dishes with mostly very hot contents. dont need gloves up to like 160° celsius myself when preparing plates, but they seem to be very focused on hygene etc, must have for running a 3* restaurant. though this is for show imo
Yeah it can't be rushed out and another thing it can't do is get your stomach full. These restaurants are for people with way to much money for their own good, dumbasses wasting their money trying to impress a girl ,or the annoying foodie. That's about it.
agreed this all seems a bit random, they must have a hell of a wine cellar some bloody good wait staff and a hell of a location to pull off three star status
min 1.43 , this is how they truely plate this dish ! And then comes the "michelin" COVER It's not about how they do it because it's obvious, they have to chose the fastest way. But why continue to recit and hide a natural/real way to cook and serve?!
Il me semble dans quasiment tous les restaurants étoilés, on sert le turbot à la clientèle. C'est dommage qu'ils n'en restent presque plus dans le monde. Ce serait génial si ces établissements pouvaient utiliser des poissons plus durables du point de vue écologique. Attends, ce n'est pas un bon cuisinier qui sait utiliser des ingrédients modestes pour faire des chef-dœuvres?
I've always wondered how they keep the food warm while still plating other dishes for the table. I have seen some restaurants using heat lamps but too long under them and the food dries out. Some places heat their plates to help keep the food warm. I'd love to go into some restaurants to see how everything is done from purchasing ingredients to the finished dish.
Amy Rivers well usually there is a heat shelf for plartes. And heat lams dont dry the food oit at all. They are just abou 50- 60 degrees. And the would take a while to dry anything out
Simon Will so heat lamps are a great tool. Thank you for informing me about the heat lamps temperature, it was nice of you to take the time to send me a reply. I find how an effective restaurant kitchen works. I actually like learning how anything works from a cars motor to the running of a restaurant.
This can't be a 3 star Micheline restaurant. I have never seen a high level kitchen plate like that, nor work like that. And before anyone says anythings, I am a chef.
if it took them any longer to plate up the food wud be gone off, how the hell cud that food be hot by the time the customer got it. maybe the waiter microwaves it on the way out, very unorganised for a 3 star kitchen.
that's a joke demo...All the time chefs and restaurateurs from other countries were complaining about how easy the Michelin Guide gives stars to french restaurants
By the time the plates are served to the guests, the food is all cold. They seems to spend more time assembling the components and dressing up all the plates than the actual cooking.
The kitchen is dirtier, more cluttered and less organized than I would have imagined. My chefs at Savoy, Ducasse and Robuchon would have killed us if we kept our stations like that. Hard to believe this is l’arpege run my M. Passard
I was about to google for 3 Michelin Star Australian restaruants..too bad you don't even have a 1 Michelin Star restaruant in your whole country. Put the Aussies in a kitchen like that. They will be fast (maybe) but the restaruant will lose all Michelin stars. GJ AUSSIE SPIKE
I ate hear a few years back. The presentation is an afterthought. And the service was super pretentious. Which is somewhat typical for 3-star French restaurants, especially when serving foreigners. But the Chef/owner not the Chef de cuisine in the video is pretty inspiring. They grow most of their own vegetables. The food is really simple, and everything is picked that morning and basically cooked to order. Honestly, you can taste the freshness of the vegetables, and the guy is a genius at flavor and texture combinations. I think we had 10 or 12 courses, and a lot of them were nothing special, but 2 or 3 of the courses I still think about from time to time 5 years later. It's not trendy the guys been just cooking his own way for 40 years, not paying attention to the food trends. Also, some of the best chefs in the world learned from him or one of his proteges. So for me, this is a temple of gastronomy. And I would definitely go back.
Interesting comment here, reminds me of the “I rate it a perfect score of 5/7” meme
hating for nothing what means afterthought?
What do you call a "super pretentious service"? What made conclude that they had a different way to serve foreigners?
You ate an ear? Here-here!
Oh better grab the platter not the bird,we are on camera 1:12 haha
Freaking beautiful! Looks exactly like the French restaurant where I work
I wouldn't dare send food back to this kitchen after looking at all the work involved in putting together each dish.
I watched a number 3 stars restaurants scens. What appears to me is that the French kitchens serve food that looks like food. Not drips with leaves on top, just carrot looks like a carrot.
... since*.
thank you so much for video
my hole 3 star
First rule of cooking school you remember. Hot plate hot food 👌
out of what the tittle are, the way their working is so gorgeous... team work are the main point that i saw in this video !!! great job
look at a video of mugaritz working, that is really beautiful, this seems to be very messy
... what the title* is* the way they're* (!) working.* Team* work is* the main point ...
Gorgeous.
Having personally met Alain Passard and eaten at L'arpege this past summer, I can say the food is top notch. Make judgements on the food itself and not on what you see in a video.
Robert Laverock were you able to pay your rent that month after eating that overpriced shit
How’s the food stay hot?
Such a small kitchen. Wow.
Viva Italia🤗
Yea , you tell them !
aaaahh 3 Star All inclusive Hotel Restaurant ... now i unterstand !
They seem to be doing fine. If you think they are doing a bad job, please specify what. I do not agree that they seem lazy or slow, they work with precision. For the arrogant part I would introduce you to yourself.
I think people are too used to the 1g meat on table memes.
Tongs?
2:03 Someone does not get an orange carrot.
3TAVVVBBBBBBBBBBBNJJJJKKKKKITAVVBBBBBBBBBNNNNNJJJJKKKITAGVBBBBBBBBBBNNNNNNNJKKTATAHBBBBBBBBBBNNNNNJJJJJKKKKKKKKTAYVVBBBBBNJJJKJA. AHCVBBBJJJJJJKKOA GHBBBBBBBBBNNJJJK
😂
Kiitos
Joli turbot grillé, avec un beurre blanc, délicieux
Si c'est pour deux, de belles portions ❤️❤️❤️
Hope those plates were piping hot when they started.
super pro kitchen
So were is the fish?
Even I was expecting fish on the plate
3 star?
I think I read that this is one of the world's top-10 most expensive restaurants - prolly pretty good grub I'd guess :-)
...A chef of this calibre should know this...
That is a well equipped kitchen.... I mean the one next to them that you can't see.
thats intense, was everything cooked on the fly? wheres the line? where is all that food coming from?
Straight from the pot in a 3m star? Why no one is using a service tray?
I am so hungry now !!!!
You would have been even more after lunch ..
Very good business with veges
They are plating the food like it's a conference centre kitchen and not a 3 star Michelin.
And I love that. Let the food speak fpr itself with taste
Quay in Sydney is one of the best restaurants right now, you have any idea what you talking about?
Elle to idiots like you who don't cook or don't want to cook , overpriced food at a lot of these places that don't fill you up and sometimes lacking flavor ,that dude needs his head out of the clouds and come back to earth. Napoleon complex
3 sterren ?
@d2touge as simple as 3 m stars gt, dawg.
Sometimes greatness comes from chaos, makes a better cook too
must be a banquet. busting out the old tongs
I think this is staff food
the guy places one vegetable at a time and yells at his staff to hurry up. The food looks outdated, it's probably tasty, but one would expect more from a rating that high
Alright gordon Ramsey.
FASTER!!
The presentation looks pretty much just okay, considering it's a 3 star restaurant, but then again in the star rating goes a lot more then just the cooking. For example, the location, wine selection, wait staff and attentiveness as well as I quote from michelin guide itself "personality of the chef". Then again, from looks alone one cannot taste the food, so I guess it tastes fucking amazing, else it wouldn't have 3 stars.
What’re you talking about you dog shit eater
probably all oft the the "experts" commenting here have never stepped on a kitchen in their entire life
XD bam "im the best " XD
😂😂😂
Looks extremely chaotic for a 3 star
Hmm, what happened to the fish?
Probably served at the table
No one in all these comments acknowledges that this is restaurant does not have a set menu and is daily created by Chef Passard the quality of produce here alone is above the comments. The turbot was carved tableside
*nichts auf dem Teller aber alles auf der Rechnung*
If it takes 3 times the time to plate as it does to cook the food, that is s problem. Too many people plating.
L'effet de la caméra, à 1:15 le cuisinier veut prendre le poulet à l'ancienne avec les mains pour le découpage puis finalement
Saisi le plat. Il fait un petit mouvement de tête qui indique: "ah oui c est vrai on est filmé aujourd'hui "!!!
I wonder if the customers in michelin star places ever get hot food
They do. There're special lamp tables for that. Anyway, that's really pretentious cooking.
+Ordo i don't see any lamps. So that food is not up to standards for sure... that's not a good demo to show people l'arpege. no way...
You dumb. Then it wouldn't be Michelin star.
ah well... might wear gloves because they`re being filmed, sometimes gloves are pretty helpful when preparing dishes dishes with mostly very hot contents. dont need gloves up to like 160° celsius myself when preparing plates, but they seem to be very focused on hygene etc, must have for running a 3* restaurant. though this is for show imo
By the time this gets to your plate, it's fkg cold!
what an awkword place to plate up
The kitchen looks very cramped for a 3-Michelin star place.
guarantee the gloves and hair net are for show
SlowJoman actually,they ALL shoul wear hats and cover their head...and the gloves are used because it keeps the plates clean...
The small pass space is stressing me out
That's a few cold plates of food going out..
Quando si dice che la montagna partorisce un topolino
For a 3 star very slap dash
Batch heating veg mis in a rondo? What?
3🌸🌸🌸!?!?!
That's generous
Im damn sure when the food went out to the table it was Ice cold!
Plate is warm btw
It took 2 minutes for him to plate the hot veg and send it out. Ice cold?? You’re a hater
They don't wear gloves in real life
That fish and bird looked nice, it'll get cut and spread across six plates though, probably...
wouldn't this food be stone cold by the time hits the table
I hope this tile is a joke..
At 1,13 that guy tryed to take the bird with no gloves but wait,he's on camera:)
That's what I called a freaking joke OMG !!!
what?
I'm not a chef, but this kitchen looks chaotic for a 3 star!
Hurry up cooks plates getting cold
Et le mec il bosse à quelle heure plutôt que de faire le beau là à renifler les plats ??
Can't believe how slow theseguys are moving
Gary Brown food like that cant be rushed out
Yeah it can't be rushed out and another thing it can't do is get your stomach full. These restaurants are for people with way to much money for their own good, dumbasses wasting their money trying to impress a girl ,or the annoying foodie. That's about it.
agreed this all seems a bit random, they must have a hell of a wine cellar some bloody good wait staff and a hell of a location to pull off three star status
Ca fait cantine ...
No 3 star kitchen plates out of rondeaus
Seems really frickin chaotic.
Organised chaos.
Organ wised mayhem.
SethHesio Organ wised may ham
Hmmmm... organ wised may ham..
Ham in may bro.
min 1.43 , this is how they truely plate this dish ! And then comes the "michelin" COVER
It's not about how they do it because it's obvious, they have to chose the fastest way.
But why continue to recit and hide a natural/real way to cook and serve?!
Il me semble dans quasiment tous les restaurants étoilés, on sert le turbot à la clientèle. C'est dommage qu'ils n'en restent presque plus dans le monde. Ce serait génial si ces établissements pouvaient utiliser des poissons plus durables du point de vue écologique. Attends, ce n'est pas un bon cuisinier qui sait utiliser des ingrédients modestes pour faire des chef-dœuvres?
Petit con
The food will be cold!!!
no they lay the plates on a heating table
I've always wondered how they keep the food warm while still plating other dishes for the table. I have seen some restaurants using heat lamps but too long under them and the food dries out. Some places heat their plates to help keep the food warm. I'd love to go into some restaurants to see how everything is done from purchasing ingredients to the finished dish.
Amy Rivers well usually there is a heat shelf for plartes. And heat lams dont dry the food oit at all. They are just abou 50- 60 degrees. And the would take a while to dry anything out
Simon Will so heat lamps are a great tool. Thank you for informing me about the heat lamps temperature, it was nice of you to take the time to send me a reply. I find how an effective restaurant kitchen works. I actually like learning how anything works from a cars motor to the running of a restaurant.
no... it's called a passe, it's a constantly heated desk at about 70 degree
thats a one man job where i am from
fucking food touched by 100 hands ! and clothes wiping table and plate haha so hygienic
This can't be a 3 star Micheline restaurant. I have never seen a high level kitchen plate like that, nor work like that. And before anyone says anythings, I am a chef.
Phanuèl Omar Armando Humbertó Quiñonez yeah yeah everyones a chef
Ryan Giordano nah they ain’t, and he’s right. I’m a sous at per se and I think need to do research on this place because this seems fishy.
3 Michelin star and they're still wearing paper hats.
3TAAVVVVBBBBBBBBBBBBBBBBHJVBB. TAVVVBBBVBBBBBBBBBBBBNNJHA
it's better than nothing
if it took them any longer to plate up the food wud be gone off, how the hell cud that food be hot by the time the customer got it. maybe the waiter microwaves it on the way out, very unorganised for a 3 star kitchen.
I thought 3 michelin star was best in the world, doesn't look quite up to scratch imo
3 Michelin star really?
that's a joke demo...All the time chefs and restaurateurs from other countries were complaining about how easy the Michelin Guide gives stars to french restaurants
lo chef si e' fatto una pezzata sicuro
Why is that guy rubbing his nose in the food for??
budmangt2 because he's so high on MDMA and powder cocaine
This guy needs a bigger pass
HAHA YES!!
by the time food is served food is fucking cold
no organization
he's a bit miserable, and the way he addresses all his staff too...
Very egotistic guy. He must be a nightmare for work for.
thats just how it is in a kitchen in France...
By the time the plates are served to the guests, the food is all cold. They seems to spend more time assembling the components and dressing up all the plates than the actual cooking.
So much theatre when food is served its cold so much for a hot meal in icy michelin countries
Pourquoi il sent trop pret
Wtf. Why wear gloves and use tongs at the same time. A waste of time
jan Lagat tell that to health department inspectors. Chefs don’t make the health codes but we have to follow the stupid rules that make no sense.
For proper placement of the veg..
The kitchen is dirtier, more cluttered and less organized than I would have imagined. My chefs at Savoy, Ducasse and Robuchon would have killed us if we kept our stations like that. Hard to believe this is l’arpege run my M. Passard
Ha ha who are you mate?
Looks like a mess on the plate. Where's the pride?
Taylor O'Rourke it went up the chefs nose with the powder cocaine
I was about to google for 3 Michelin Star Australian restaruants..too bad you don't even have a 1 Michelin Star restaruant in your whole country.
Put the Aussies in a kitchen like that. They will be fast (maybe) but the restaruant will lose all Michelin stars.
GJ AUSSIE SPIKE