I saw Jean Claude at Petrus back in February. He is working part time now. Gordon didn't want him to become bored during retirement, but I think the true reason is that Gordon looks after his staff. Great review. Thank you.
@@Duneuniverseworking the kitchen is one of the most draining jobs on the planet, it's both phisically and mentally exhausting. Even more so if you're the chef / Sous Chef. So if he wanted to take an hiatus or retire altogether he would be more than justified.
I have been at Gordon‘s once for the lunch menu and was fortunate enough to meet Jean-Claude. I have to say that for me he was an absolute lighthouse of how guests can be understood and treated accordingly. The way he read everything from our faces in a matter of seconds and spoke to us in our native language fluently absolutely amazes me to this day. It was him that made the lunch unforgettable.
I'm a chef and work in a 2 star. It's amazing for me to see such a knowledgeable customer who is able to highlight these micro issues (which are huge issues at this level) such as the congestion of the staff. These are things it's very difficult to see or experience in your own restaurant. Its eye opening, and gives me a new level of appreciation for our FOH team and and the small details they sheppard together. In terms or restaurant Gordom Ramsey, it's so impressive. Perhaps a little too classic french for my personal palette but I appreciate its place in the world immensely. It would be like a dream to work in this kitchen.
At 17, I had to find a Restau for my parents Aniversaire. I was so impressed by a cretic who mentioned the lighting as a negative as it made it difficult to read the menu. As a result, I do appreciate these some what unrelated yet important points that can make/brake an event.
i love the level of knowledge you bring to this. it's lovely to hear reviews by someone in the industry and with a deep love and understanding of fine dining
I ate there many years ago, maybe more than 20, and i still remember my experience with Jean Claude, he was so friendly, remembering our names and he was funny too, when my wife went to the bathroom he came to chat to me and found out it was my birthday. He then asked if i would be paying or her and i said her, he said, watch this, at the end i will make her pay with a twinkle in his eye, and then tried to guilt her into paying at the end. The best Maitre'd i have ever experiened.
Gordon is probably one of the main reasons why I got interested in culinary in general. So, naturally I was dying to see this episode :D The level of knowledge you bring is amazing and in this short amount of time, I learnt a lot from you in terms of what to look for and whatnot.
Love him or hate him, Ramsay has done a lot for the culinary world. Personally I give him two thumbs up. Lovely review of his restaurant, made me want to visit.
I don’t get the hate. He’s a businessman and does what he loves. Is he supposed to turn down a tv show and lose countless millions cause it offends a bunch of broke ass, welfare getting haters?
I love your videos! For me personally, they could even be a bit longer. I‘m always sad when the video finishes because I could have always enthusiastically watched it for a longer time, they are so good! Greetings from Switzerland
I really appreciate how the plate for Peach Melba 6:10 acts as a homage to the Main Dish 6:16. The donut shape of the Peach Melba plate morphed perfectly into the shape of the donut at 6:18. In a 3 Star Restaurant I assume they did this on purpose. Really impressive work of art. ❤
I love how you don’t hold back on your opinion on any restaurant and have nearly zero bias to your review that makes great videos I enjoy watching your reviews!!! I was hoping you’d go to alchemist but they only have 2 stars I’d love to see your review of that restaurant!
I think it is important to remember that beyond his over the top persona on the various shows he's on, the man knows how to run a restaurant. Being a great chef is more than just cooking great food. It's about getting the kind of people who can do what you want them to do. It's about finding the right chefs, FOH staff, etc. And the man seems to be nailing that
I love that you really go into the very detail on what the dish is, what ingridients it contains, how it tastes, what wine it is paired with and so on. Many cooking/food channels lack that a bit for me.
I'm glad you like this restaurant as I have great memories of some meals here. I remember the first time I went they had a £45 lunch time menu which is just outrageous value to think back on. Those days are long gone though! I also remember, after returning from the toilet, my partner and Jean Claude deep in conversation about plans for Christmas amongst other things! He really is incredibly charming and very good at his job. Retirement well earned. I will go back sooner rather than later but it's somewhat more of a financial commitment now!
Another superb video! And this time it's about a restaurant I've actually visited in the past! Your channel deserves millions of subscribers, Alexander, and I'm sure it won't be long before this happens!
So much quality in these videos, I love the way you explain everything especially the dishes and what you think about them it’s done with such class. The videography is also amazing I love the way these videos are put together and how the font is a white outline and the little animations. Great work thank you!
Great music around 4:00! Johannes Bornlöf - As I Dream, for those who wondered. And of course great video, it's as much joy to go to a quality restaurant as it is to watch your videos!
Gordon for sure is a master of the game. And his best attribute, is the confidence he has in the people he hires to his restaurants. You can't rule 58 locations without trust, quality and experience. For sure, the most influential person in the world over the last 20 years. I can only see 3 or 4 persons as relevant has him, over this period, the most logical choice being Antony Bourdain, but, at the entertainment point of view, obviously. And you Alexander, with the quality and production, of the videos aligned with the expertise and know how. Are one to look for the future. Again, a lovely and well put review.
Although he is not for the most influential person, He is the Most famous and influential person in Food category no doubt. Even my mum who barely speak English know him.
Keep it up Alexander ! You're on the road to the first Million, and it will come way sooner than you expect it. I"m a hidden french amateur of fine dining and will try my best to travel soon to your restaurant as I am curious too see how you implemented in your own space everything that you have learned from these great experiences. Best of luck, and thank you for giving us the opportunity to discover cuisine we might not have the chance to taste on our own. Regards !
I've been here a few years ago. Everything was great but I felt rushed. They called asking if I could arrive earlier. By about 20 minutes. I couldn't guarantee that. I had no idea how traffic would be. I did arrive a few minutes early. They started serving us in the waiting area. They said it was snacks to hold us over. But it was some delicate leaf shaped cracker and caviar. So I was carefully handling this thing to keep from spilling it on my pants as I ate it. It was more obvious after seating and looking around that it was not a snack served for being inconvenienced but the first dish. So that was all very odd. I imagine Ramsay would have had a few words about it. But they recovered after that. The food was great and the actual staff we dealt with at that point did not rush us. Still, my favorite was A. Wong's. Maybe because something other than French cuisine helped it stand out. Plus you could look back and see the name on the building was actually working in the kitchen.
The thing i love about this channel is Alexander really takes the time to enjoy and appreciate the food and drink, you can see it on his face. I personally love watching him taste wines. I admire his appreciation and knowledge of the wine and ingredients as well as glassware, utensils, etc. Plus Alexander seems like a down to earth guy and not snobby at all. I like him a lot!
First time I've seen somebody ask me to subscribe so smoothly. So, I did just that. Furthermore, Alexander is great. His knowledge really stands out in every single video. And even better than that, he presents it like a true gentleman which, paired by the soft piano melody, you feel as if he was a poet. Well done Alexander, great content!
After watching all of your videos so far and being fortunate enough to dine at a couple for one and two Michelin star restaurants, I have to comment now. Thank you very much for your videos, they’re aesthetically pleasing, on point but still emotional and your opinion is very professional. I hope just like me, a lot more people that are interested in food and the art of fine dining, find this channel! Thank you
Very insightful review. I've eaten there when Gordon was still at the stoves, again in the Clare Smyth era and recently in the Matt Abe era. All good but there was a definite buzz about the place when Gordon was cooking, that is different today. Incidentally, in my experience (not at the restaurant) Gordon in real life bears little resemblance to his sweary TV persona of old. Love your channel. Very to the point and beautifully filmed.
Interesting to hear this take. People who I’ve spoken who have worked with him seem to either love or hate him. People who have done TV with him have said he is completely unbearable.
@@LordSluggo, Yeah, perhaps the TV personality is an “off the rails” show for the American cameras because they think it makes better TV, but I was talking about people who have worked with him. People who have worked in his kitchens have generally said he’s stern, but fair like you say; however, people who have done TV with him (documentary hosts and producers) all said he was an unbearable asshole.
@@geoffreyk9164 i saw you commented on this video and all are pointing that he's an unbearable asshole on people he is working on TV, if you could, can you spare me the source link, just want to check if it's true or not since these days people's bias can misconstrue the fact
@@ferryfernandus1423, I’m not sure what you mean by the “source link”. I’m not saying I read this in an article, I’m saying I know this from firsthand conversations- for example, most recently I spoke to someone who was responsible for locally arranging and leading one of his National Geographic Uncharted episodes in Mexico and they reiterated what others have said about how he is unbearable to work with and he said that he knew it would be difficult going in, but Disney offered him so much money, he couldn’t say no.
Yes! Ramsay is still relevant because he still cares about the quality of his dishes and the proper execution of those dishes. THAT is why he has risen above many chefs - he was talented to start and has continued to evolve. Many successful chefs are tired. They are using the dishes that put them on the map (5 ways to have parmesan, for example, which was a brilliant idea after earthquake in Italy) instead of striking creativity that matches or exceeds creating must-order dish just for nostalgia. [I watched another of your videos and I thought Massimo's meal would be the "best" of the restaurants visited. But the other chefs did a better job at delivering more innovative, exciting meals.] Gordon reminds me that as much as I know and as cool as some of my successes may be, the goal is to keep growing and keep challenging myself. Love him or not, he does that very well.
A couple thoughts/questions after watching this just now: 1. I never knew the background of Gordon Ramsay (the football part) and really enjoyed this detailed- if there are interesting back stories like this, I encourage you to keep adding this element 2. I’ve never had the pleasure to eat at Restaurant Gordon Ramsay, partly because I have other personal favorites in London, partly because I think there are other interesting options besides classic French in the city, and partly because I find his personality/schtick to be off putting, but watching this vlog makes me re-evaluate my desire to eat there 3. I’m wondering if you could clarify the wine you had on your visit. Did you order by the glass (I had this impression at one point in the video) or did you get the pairing (I had this impression at another point). If you did the pairing could you clarify how much it was please? 4. I love the fact that you commented on the service, space, and cutlery. Not many vlogs do this yet it’s so important when we’re talking about high-end restaurants. Indeed, the cutlery looked beautiful. (As a side note, I love The Clove Club since you are/were in London and in particular think the service is very personable there since you mentioned it in your vlog) Lastly, keep up the good work. I’m currently eating my way through Peru in case you have a chance to pop down in the next two months 😉
@@ozmartian2, I’m not sure where you get that or if it’s entirely accurate. People who I know/have spoken to who worked in his kitchens described him as “tough, but fair” so maybe more along the lines of what you know/think; however, people I have spoken to who have done documentaries/TV with him said he’s a totally unbearable asshole.
@@geoffreyk9164 I was talking in general not from a working POV. But even then, tough but fair is what you want from a boss if you care about your career and want to learn/grow.
@@ozmartian2, Yeah, certainly, I agree you want tough, but fair from a boss. I recognize his screaming and belittling is a “schtick”, hence I called it such, but I also have heard he is not “actually really nice and down to Earth” with TV people saying he is horrible to the production staff as I mentioned- maybe he’s just more comfortable in a kitchen.
New to the channel. Love watching your detailed reviews. I probably would never be able to afford these kind of restaurant, but its pretty nice to be able to watch and see how it is done. Thank you for making vids like these and keep it up
Loving these videos. Have been binge watching all your videos this weekend. I would very much appreciate if you provide the list of the wines in the notes 😉 cheers!
As always, great stuff Alexander. You are delightful to watch and your knowledge and insights are top-notch. Have an inspired weekend. Love and Light from Laos!
The table pulling out was a procedure for us too in Balthazar, a big French brasserie in London. No stars or nothing, but I’ve learnt some real high end stuff there.
Welcome and Staff smiling makes the journey, also making them feel at easy, as for most people it’s a treat, you get that connection, obviously the food is very important, but you always remember a good waiter or experience.
It's been quite a few years since I last ate at Royal Hospital Road, so thank you for reminding me of Jean-Claude - an understated but perfect Maître D who added so much to the dining experience. I too wish him well in his retirement.
I am a huge fan of good food, but unfortunatly not so much of wine. This sometimes limits which high-end restaurants are worth visiting for me, but some also excell at providing alternatives. Could you include in future videos if there is such an alternative that matches the standard of the restaurant? I understand that you can not try out everything, but some basic info/your impression would already be valuable to me.
I'm enjoying your videos, and the historical intros are welcome: I was a regular at Aubergine all those years ago, frequenting once a week or so: I even had "my own table", the one where they always put you even though you've never expressed a preference! Until recently, I lived a 2 minute walk from Restaurant Gordon Ramsay, so went there a number of times. My tip is to do the dinner service rather than the lunch service: I can't explain why, but I've always enjoyed my experiences there much more in the evening. On the week before Covid lockdown, I visited three times as a walk in: so many people were cancelling last minute! I've come across Gordon personally four times my dining career, three times in his own restaurants, but I've never seen him in this, his flagship restaurant. I've only once witnessed him behind the pass in chef whites, at Petrus when Marcus Waring was still with him.
@@guotyr2502these days in the UK or US you can eat at average average steak house for 100 pp. paying 250 - 300 for an anniversary or birthday is fine in the western world especially if you don’t want to be disappointed or eat something not much better then what you can cook at home
@@guotyr2502Mate, 250 pounds isn't that much. Its certainly more than once in a lifetime for an average UK resident. Just hold off replacing your phone for a year and spend those savings
lay off the crack pipe dude, you're assuming I, the guy that said 250 is too much for one meal, that I replace my phone every year. I mean only with that stupid logic you'd think paying this much for mid food in a fancy form is worth it.
Feels like your channel is on the verge of exploding. I really love your content, I love food and cooking and wine. So far I haven't been to a 3-starred restaurant yet.
Having recently come back from Italy where we tried a 3 michelin star restaurant that was on the San Pellegrino top 50 list and a 2 michelin star restaurant(this was entirely unplanned and by accident), I can tell you one big difference: The 3 michelin star place will throw out dishes on the menu that are just wacky or so novel and weird that you would never think to put those ingredients and that combination together. The 2 michelin star place, meanwhile, does the same on a smaller scale but executes everything to such precision and execution. Both were absolutely fantastic and which you would enjoy more likely depends on what you are looking for in a restaurant.
Actually it depends more on the restaurant and the style of cooking than whether or not it's 2* or 3*. I've been to non-starred places that are far more 'out there' than some 3* ones.
Thats probably correct. We went to Le Bernadin which is 3 stars and it was much much more conventional than one that has 0 at the moment and is trying to get there.@@Bragglord
Loved the little girl in blue...makes me remember my childhood as the only kid at these tables. I loved how the staff would always find ways to entertain me or make it all fun -as long as I kept my best behaviour of course. ❤. I looked forward more to the staff then the food😂
I've taken my daughter to two 3 star restaurants - she was 8 years old when we went to L'Arpege and Alain Passard signed her book. The staff always seem to love a well behaved child who actually eats the food. Great memories.
Jean Claude is a treasure. I first met him some 40 years ago when he worked at a little French restaurant in Grand Case, St. Martin. I met him again, by surprise, when I first visited Restaurant Gordon Ramsay in 2016. it was a wonderful reunion.
Simple man over here. Serious question. When they pair the beverages do they just pour a glass and set the bottle aside for the next guests and whatnot for that day? I can't image you get the whole bottle with each course. I'm a heavy drinker, but I would be smashed after 2 courses if that was the case. lol Great video, as always. I'm really happy you popped into my feed recently. I subscribed right away. Good stuff.
Interesting How long ago was this? Truffle season in Aus doesn’t start for a couple months yet. Black truffles from near where I live can be quite average for about 70% of the season (Manjimup) only start to hit their peak just before the end, so can understand the criticism. Surprised to see Polish hill there, great wine, had a 2000 vintage recently which was really interesting. If you like the style I’d recommend trying some Great Southern Rieslings, such Duke’s Magpie Hill Reserve and Frankland Estate SmithCullam. The former has just started to edge out Grosset as the best producer of Riesling and Australia. The latter is a bit more off an off dry style, tows the line on sweetness, but huge on flavour , highly recommend giving them a go if you haven’t tried already.
I have eaten at Petrus! Like most michelin star restaurants, those passionate about food eat at them to experience the flavours and experience, not to get stuffed on food. And I also noticed the table thing and I really appreciated it, I really don't like being "tucked in" to my table by the waiter pushing my chair so I appreciated that small detail. I think for those who can afford it and have a love for exciting food, it is worth the trip. But not something you'd pick as a special occasion meal. Also I am now a wine drinker really, especially red, I hate red despite being from Italy, but it doesn't allow me to deny that Petrus has arguably one of the best wine cellars in the world and you cannot fault their selection or pairings. I also recommend the carte blanche menu for those ever going to a GR restaurant, not sure about michelin star restaurants in general as Petrus is the only one I've been too. A carte blanche menu really brings out the individual flair of the Chef (which is also one of the criteria for the basis of awarding a Michelin Star). GR is a great chef but he is no longer in the kitchen, so he's not cooking your food - therefore, let his handpicked Head Chef shine! In terms of culinary skill, they are more or less on par with him! Also their desserts are top tier, also love the touch where they add the fruit table-side, which stops it soaking too much between the kitchen and table.
The cutlery by Christofle was the Jardin d'Eden silver-plated cutlery set. A set of 36 pieces will set you back €4150 including VAT with a one-month wait for delivery. Excellent choice.
Wow. I Don't do stuff like that. But I was glued to the information. Some people really love fine dining like me. It's really great we have not given up.
The food looks technical and presentation is precise and beautiful. I really think you're paying extra for the name tag but at the end of the day its a Worldwide culinary institution now. Once again .... Amazing content and editing. Top marks sir. Oh and i love your honesty so keep it up. ❤
You would struggle to produce that food yourself for 250 quid. The ingredients alone would cost a lot, then the time it takes - it would take you at least a day, probably more. Then overheads. Tbh - 250 is a bargain for food of that calibre
Ramsay's is actually one of the cheaper 3* places. I visited in December 2022 and the prestige menu was £175 (it is now £215). It featured caviar in the amuse bouche, lobster and truffle in the tasting dishes. Maybe you do pay a little for the name but honestly you pay more for the quality of cooking and ingredients on offer.
Alex - newly found - I'm enjoying your channel. As a side-bar - time permitting - I personally would benefit from tutorials on fine wines, pairings, tableware etiquette and.... how to acquire a reservation... say, when you don't have 3-6 months to plan in advance.... just some food for thought. Grateful !
When you go back, let me know if you notice the lights still fall on the glass and gives color to the table through the wine . Yellow , red , gold , or pink , it's a small detail but I remember it lit the table .
I saw Jean Claude at Petrus back in February. He is working part time now. Gordon didn't want him to become bored during retirement, but I think the true reason is that Gordon looks after his staff. Great review. Thank you.
Wonderful news, we were missing him as well last time. Time to check Petrus.
@@ncokicsijean is so good at his job, why retire when you aren’t doing anything yk
Or does his staff look after Gordon? If they make Gordon look good then they keep their jobs.
@@brentbeacham9691 it goes both ways man
@@Duneuniverseworking the kitchen is one of the most draining jobs on the planet, it's both phisically and mentally exhausting. Even more so if you're the chef / Sous Chef.
So if he wanted to take an hiatus or retire altogether he would be more than justified.
I have been at Gordon‘s once for the lunch menu and was fortunate enough to meet Jean-Claude. I have to say that for me he was an absolute lighthouse of how guests can be understood and treated accordingly. The way he read everything from our faces in a matter of seconds and spoke to us in our native language fluently absolutely amazes me to this day.
It was him that made the lunch unforgettable.
Yeah ok
@@monkeytennis8861 ???
@@JoeARedHawk275Looks like a case of a poor person, unfortunately, responding with resentment.
@@kutter_ttl6786 unhinged response
no such thing as unfox or resenx or poorx or nativx or hingx or betterx or etc, cpeuxuax, outx, can outx etc any nmw s perfx
I'm a chef and work in a 2 star.
It's amazing for me to see such a knowledgeable customer who is able to highlight these micro issues (which are huge issues at this level) such as the congestion of the staff. These are things it's very difficult to see or experience in your own restaurant. Its eye opening, and gives me a new level of appreciation for our FOH team and and the small details they sheppard together.
In terms or restaurant Gordom Ramsey, it's so impressive. Perhaps a little too classic french for my personal palette but I appreciate its place in the world immensely. It would be like a dream to work in this kitchen.
Gordom
Nice to see old men eating babies food..
What 2 star you in?
At 17, I had to find a Restau for my parents Aniversaire. I was so impressed by a cretic who
mentioned the lighting as a negative as it made it difficult to read the menu. As a result, I do appreciate these some what unrelated yet important points that can make/brake an event.
May i ask where you work really into making contacts. Im currently in pastry at parkheuvel rotterdam in the netherlands
i love the level of knowledge you bring to this. it's lovely to hear reviews by someone in the industry and with a deep love and understanding of fine dining
I ate there many years ago, maybe more than 20, and i still remember my experience with Jean Claude, he was so friendly, remembering our names and he was funny too, when my wife went to the bathroom he came to chat to me and found out it was my birthday. He then asked if i would be paying or her and i said her, he said, watch this, at the end i will make her pay with a twinkle in his eye, and then tried to guilt her into paying at the end. The best Maitre'd i have ever experiened.
Wow what a lovely memory, he sounds like a great guy 😊
Gordon is probably one of the main reasons why I got interested in culinary in general. So, naturally I was dying to see this episode :D The level of knowledge you bring is amazing and in this short amount of time, I learnt a lot from you in terms of what to look for and whatnot.
Love him or hate him, Ramsay has done a lot for the culinary world. Personally I give him two thumbs up. Lovely review of his restaurant, made me want to visit.
I don’t get the hate. He’s a businessman and does what he loves. Is he supposed to turn down a tv show and lose countless millions cause it offends a bunch of broke ass, welfare getting haters?
@@ChrisRatley It's mostly the liberals that hate him, like Kenji Lopez.
I love your videos! For me personally, they could even be a bit longer. I‘m always sad when the video finishes because I could have always enthusiastically watched it for a longer time, they are so good! Greetings from Switzerland
I'll second that!
Same thought from me too. I think it can be 5 mins longer.
I really appreciate how the plate for Peach Melba 6:10 acts as a homage to the Main Dish 6:16. The donut shape of the Peach Melba plate morphed perfectly into the shape of the donut at 6:18.
In a 3 Star Restaurant I assume they did this on purpose. Really impressive work of art. ❤
I love how you don’t hold back on your opinion on any restaurant and have nearly zero bias to your review that makes great videos I enjoy watching your reviews!!! I was hoping you’d go to alchemist but they only have 2 stars I’d love to see your review of that restaurant!
I think it is important to remember that beyond his over the top persona on the various shows he's on, the man knows how to run a restaurant.
Being a great chef is more than just cooking great food. It's about getting the kind of people who can do what you want them to do. It's about finding the right chefs, FOH staff, etc. And the man seems to be nailing that
I love that you really go into the very detail on what the dish is, what ingridients it contains, how it tastes, what wine it is paired with and so on. Many cooking/food channels lack that a bit for me.
I'm glad you like this restaurant as I have great memories of some meals here. I remember the first time I went they had a £45 lunch time menu which is just outrageous value to think back on. Those days are long gone though! I also remember, after returning from the toilet, my partner and Jean Claude deep in conversation about plans for Christmas amongst other things! He really is incredibly charming and very good at his job. Retirement well earned. I will go back sooner rather than later but it's somewhat more of a financial commitment now!
Another superb video! And this time it's about a restaurant I've actually visited in the past!
Your channel deserves millions of subscribers, Alexander, and I'm sure it won't be long before this happens!
So much quality in these videos, I love the way you explain everything especially the dishes and what you think about them it’s done with such class. The videography is also amazing I love the way these videos are put together and how the font is a white outline and the little animations. Great work thank you!
Great music around 4:00! Johannes Bornlöf - As I Dream, for those who wondered.
And of course great video, it's as much joy to go to a quality restaurant as it is to watch your videos!
Gordon for sure is a master of the game. And his best attribute, is the confidence he has in the people he hires to his restaurants. You can't rule 58 locations without trust, quality and experience.
For sure, the most influential person in the world over the last 20 years. I can only see 3 or 4 persons as relevant has him, over this period, the most logical choice being Antony Bourdain, but, at the entertainment point of view, obviously.
And you Alexander, with the quality and production, of the videos aligned with the expertise and know how. Are one to look for the future. Again, a lovely and well put review.
Did you just call Gordon Ramsay the most influential person in the last 20 years?!
@@Adaephonable in the entreteniment world. Yes he is
@@Adaephonable food entertainment, probably not beyond lol -- though he has been a good cultural ambassador for the UK and western cuisine
@@HarrDarr He's become a sort of Steve Irwin for Britain. Whenever I think of the UK, I think of Ramsay.
Although he is not for the most influential person, He is the Most famous and influential person in Food category no doubt. Even my mum who barely speak English know him.
Keep it up Alexander ! You're on the road to the first Million, and it will come way sooner than you expect it.
I"m a hidden french amateur of fine dining and will try my best to travel soon to your restaurant as I am curious too see how you implemented in your own space everything that you have learned from these great experiences.
Best of luck, and thank you for giving us the opportunity to discover cuisine we might not have the chance to taste on our own.
Regards !
Found this channel yesterday and can't stop watching your videos. Really good job
I've been here a few years ago. Everything was great but I felt rushed. They called asking if I could arrive earlier. By about 20 minutes. I couldn't guarantee that. I had no idea how traffic would be. I did arrive a few minutes early. They started serving us in the waiting area. They said it was snacks to hold us over. But it was some delicate leaf shaped cracker and caviar. So I was carefully handling this thing to keep from spilling it on my pants as I ate it. It was more obvious after seating and looking around that it was not a snack served for being inconvenienced but the first dish. So that was all very odd. I imagine Ramsay would have had a few words about it. But they recovered after that. The food was great and the actual staff we dealt with at that point did not rush us. Still, my favorite was A. Wong's. Maybe because something other than French cuisine helped it stand out. Plus you could look back and see the name on the building was actually working in the kitchen.
The thing i love about this channel is Alexander really takes the time to enjoy and appreciate the food and drink, you can see it on his face. I personally love watching him taste wines. I admire his appreciation and knowledge of the wine and ingredients as well as glassware, utensils, etc. Plus Alexander seems like a down to earth guy and not snobby at all. I like him a lot!
First time I've seen somebody ask me to subscribe so smoothly. So, I did just that.
Furthermore, Alexander is great. His knowledge really stands out in every single video. And even better than that, he presents it like a true gentleman which, paired by the soft piano melody, you feel as if he was a poet. Well done Alexander, great content!
Your detailed discription of the food and restaurants is why im hooked now on your vlogs.
My favourite restaurant. I went when Clare Smyth and Jean Claude were still there and had the best meal of my life.
I'm really glad to try and be with a channel from the very start. This channel is going to grow so much with the quality no BS content it pumps out!
22 years of 3 michelin stars. Absolutely amazing
Once again a great video, showcasing an amazing restaurant! Thank you for the review, can't wait to see what's next!
After watching all of your videos so far and being fortunate enough to dine at a couple for one and two Michelin star restaurants, I have to comment now.
Thank you very much for your videos, they’re aesthetically pleasing, on point but still emotional and your opinion is very professional.
I hope just like me, a lot more people that are interested in food and the art of fine dining, find this channel!
Thank you
Love the way you share with us all these expériences - just discovered your channel and love it - your nice personnalité as well :)
Not too long ago when i discovered your channel, you were at 4.7K subs. Congratulations and thank you for these videos
4:30 - three Michelin stars on the lobster 😁👌
Lol, good eye 🌹
Gordon.....he is the reason I'm a Chef. Inspirational
Heard that chef!
Same here, Chef!
Very insightful review. I've eaten there when Gordon was still at the stoves, again in the Clare Smyth era and recently in the Matt Abe era. All good but there was a definite buzz about the place when Gordon was cooking, that is different today. Incidentally, in my experience (not at the restaurant) Gordon in real life bears little resemblance to his sweary TV persona of old. Love your channel. Very to the point and beautifully filmed.
Interesting to hear this take. People who I’ve spoken who have worked with him seem to either love or hate him. People who have done TV with him have said he is completely unbearable.
The "angry" Gordon is just a US thing. He's completely different in his UK stuff; stern when he has to be but not off the rails
@@LordSluggo, Yeah, perhaps the TV personality is an “off the rails” show for the American cameras because they think it makes better TV, but I was talking about people who have worked with him. People who have worked in his kitchens have generally said he’s stern, but fair like you say; however, people who have done TV with him (documentary hosts and producers) all said he was an unbearable asshole.
@@geoffreyk9164 i saw you commented on this video and all are pointing that he's an unbearable asshole on people he is working on TV, if you could, can you spare me the source link, just want to check if it's true or not since these days people's bias can misconstrue the fact
@@ferryfernandus1423, I’m not sure what you mean by the “source link”. I’m not saying I read this in an article, I’m saying I know this from firsthand conversations- for example, most recently I spoke to someone who was responsible for locally arranging and leading one of his National Geographic Uncharted episodes in Mexico and they reiterated what others have said about how he is unbearable to work with and he said that he knew it would be difficult going in, but Disney offered him so much money, he couldn’t say no.
This is top notch quality yet again Alexander!
Just binge watched every video you have. This is an awesome channel. Any plans to visit Asia and check out the Michelin starred restaurants there?
The quality of your vids is impressive. Thanks man
Yes! Ramsay is still relevant because he still cares about the quality of his dishes and the proper execution of those dishes. THAT is why he has risen above many chefs - he was talented to start and has continued to evolve.
Many successful chefs are tired. They are using the dishes that put them on the map (5 ways to have parmesan, for example, which was a brilliant idea after earthquake in Italy) instead of striking creativity that matches or exceeds creating must-order dish just for nostalgia. [I watched another of your videos and I thought Massimo's meal would be the "best" of the restaurants visited. But the other chefs did a better job at delivering more innovative, exciting meals.]
Gordon reminds me that as much as I know and as cool as some of my successes may be, the goal is to keep growing and keep challenging myself. Love him or not, he does that very well.
Great Video as always, I stumbled onto your channel by accident and subscribed immediatley. Rarely see so professional restaurant review videos!
Great video.
You did a phenomenal job highlighting the details and intricacies of this fine dining restaurant at such a simple level. Cheers!
A couple thoughts/questions after watching this just now:
1. I never knew the background of Gordon Ramsay (the football part) and really enjoyed this detailed- if there are interesting back stories like this, I encourage you to keep adding this element
2. I’ve never had the pleasure to eat at Restaurant Gordon Ramsay, partly because I have other personal favorites in London, partly because I think there are other interesting options besides classic French in the city, and partly because I find his personality/schtick to be off putting, but watching this vlog makes me re-evaluate my desire to eat there
3. I’m wondering if you could clarify the wine you had on your visit. Did you order by the glass (I had this impression at one point in the video) or did you get the pairing (I had this impression at another point). If you did the pairing could you clarify how much it was please?
4. I love the fact that you commented on the service, space, and cutlery. Not many vlogs do this yet it’s so important when we’re talking about high-end restaurants. Indeed, the cutlery looked beautiful. (As a side note, I love The Clove Club since you are/were in London and in particular think the service is very personable there since you mentioned it in your vlog)
Lastly, keep up the good work. I’m currently eating my way through Peru in case you have a chance to pop down in the next two months 😉
Gordon's "schtick" is simply a character he plays for TV ratings is all. The real man is nothing like that and actually really nice and down to Earth.
@@ozmartian2, I’m not sure where you get that or if it’s entirely accurate. People who I know/have spoken to who worked in his kitchens described him as “tough, but fair” so maybe more along the lines of what you know/think; however, people I have spoken to who have done documentaries/TV with him said he’s a totally unbearable asshole.
@@geoffreyk9164 I was talking in general not from a working POV. But even then, tough but fair is what you want from a boss if you care about your career and want to learn/grow.
@@ozmartian2, Yeah, certainly, I agree you want tough, but fair from a boss. I recognize his screaming and belittling is a “schtick”, hence I called it such, but I also have heard he is not “actually really nice and down to Earth” with TV people saying he is horrible to the production staff as I mentioned- maybe he’s just more comfortable in a kitchen.
@@ozmartian2 There is NEVER any excuse for behaving like he does on TV.
These videos are so concise, honest, constructive and informative. Amazing work.
New to the channel. Love watching your detailed reviews. I probably would never be able to afford these kind of restaurant, but its pretty nice to be able to watch and see how it is done. Thank you for making vids like these and keep it up
Loving these videos. Have been binge watching all your videos this weekend. I would very much appreciate if you provide the list of the wines in the notes 😉 cheers!
Alexander you fix my week everytime!
Amazing in depth review🙏🏽
As always, great stuff Alexander. You are delightful to watch and your knowledge and insights are top-notch. Have an inspired weekend. Love and Light from Laos!
The table pulling out was a procedure for us too in Balthazar, a big French brasserie in London. No stars or nothing, but I’ve learnt some real high end stuff there.
glad i discovered you so early on, your channel is great
My new favorite Channel thank you. Can't want for the next visit.
Welcome and Staff smiling makes the journey, also making them feel at easy, as for most people it’s a treat, you get that connection, obviously the food is very important, but you always remember a good waiter or experience.
Fantastic channel: style, video duration, content; thanks, Alexander!
It's been quite a few years since I last ate at Royal Hospital Road, so thank you for reminding me of Jean-Claude - an understated but perfect Maître D who added so much to the dining experience. I too wish him well in his retirement.
What is the piano piece playing from 3:47?
Please, I want to know too.
Johannes Bornlof - As I dream
You're welcome, lol🎹
@@lynnzucco5049 Thanks
@@lynnzucco5049 Thanks man.
@@Spiritryptamine ❤️😊
Ive been to Petrus, Gordon's 1 Michelin in London was blown away. Def need to go here next.
Your channel is on the verge of exploding in popularity! Keep up the great work. Very high quality!
I am a huge fan of good food, but unfortunatly not so much of wine. This sometimes limits which high-end restaurants are worth visiting for me, but some also excell at providing alternatives. Could you include in future videos if there is such an alternative that matches the standard of the restaurant? I understand that you can not try out everything, but some basic info/your impression would already be valuable to me.
I would like longer videos, your presentation style is excellent.
Love this channel - thanks for sharing your journey!
I'm enjoying your videos, and the historical intros are welcome: I was a regular at Aubergine all those years ago, frequenting once a week or so: I even had "my own table", the one where they always put you even though you've never expressed a preference!
Until recently, I lived a 2 minute walk from Restaurant Gordon Ramsay, so went there a number of times.
My tip is to do the dinner service rather than the lunch service: I can't explain why, but I've always enjoyed my experiences there much more in the evening.
On the week before Covid lockdown, I visited three times as a walk in: so many people were cancelling last minute!
I've come across Gordon personally four times my dining career, three times in his own restaurants, but I've never seen him in this, his flagship restaurant. I've only once witnessed him behind the pass in chef whites, at Petrus when Marcus Waring was still with him.
250 pounds for this is not a bad deal.
Maybe once in a lifetime for a person in england or america but for the othe 99% of the world, never
Only millionaires do this more than once
@@guotyr2502these days in the UK or US you can eat at average average steak house for 100 pp. paying 250 - 300 for an anniversary or birthday is fine in the western world especially if you don’t want to be disappointed or eat something not much better then what you can cook at home
@@guotyr2502Mate, 250 pounds isn't that much. Its certainly more than once in a lifetime for an average UK resident. Just hold off replacing your phone for a year and spend those savings
lay off the crack pipe dude, you're assuming I, the guy that said 250 is too much for one meal, that I replace my phone every year. I mean only with that stupid logic you'd think paying this much for mid food in a fancy form is worth it.
I think the music is a bit on the louder side compared to your own voice, specifically at around 1:15
The pre-commentary is a wonderful touch
Feels like your channel is on the verge of exploding. I really love your content, I love food and cooking and wine. So far I haven't been to a 3-starred restaurant yet.
Having recently come back from Italy where we tried a 3 michelin star restaurant that was on the San Pellegrino top 50 list and a 2 michelin star restaurant(this was entirely unplanned and by accident), I can tell you one big difference: The 3 michelin star place will throw out dishes on the menu that are just wacky or so novel and weird that you would never think to put those ingredients and that combination together. The 2 michelin star place, meanwhile, does the same on a smaller scale but executes everything to such precision and execution. Both were absolutely fantastic and which you would enjoy more likely depends on what you are looking for in a restaurant.
Actually it depends more on the restaurant and the style of cooking than whether or not it's 2* or 3*. I've been to non-starred places that are far more 'out there' than some 3* ones.
Thats probably correct. We went to Le Bernadin which is 3 stars and it was much much more conventional than one that has 0 at the moment and is trying to get there.@@Bragglord
I liked this one. The video editing is top-notch
I have learned a lot. Great channel!! Continue sharing all this🍽️
Thanks for the video! Maybe you can show more of the kitchen next time, must be possible as a restaurant owner… keep up the great work!
Not the Server at 4:48 looking like pete davidson😂 i died laughing. Looks like pete quit his comedy job
Loved the little girl in blue...makes me remember my childhood as the only kid at these tables. I loved how the staff would always find ways to entertain me or make it all fun -as long as I kept my best behaviour of course. ❤. I looked forward more to the staff then the food😂
I've taken my daughter to two 3 star restaurants - she was 8 years old when we went to L'Arpege and Alain Passard signed her book. The staff always seem to love a well behaved child who actually eats the food. Great memories.
Great videos mate!
Jean Claude is a treasure. I first met him some 40 years ago when he worked at a little French restaurant in Grand Case, St. Martin. I met him again, by surprise, when I first visited Restaurant Gordon Ramsay in 2016. it was a wonderful reunion.
Simple man over here. Serious question. When they pair the beverages do they just pour a glass and set the bottle aside for the next guests and whatnot for that day? I can't image you get the whole bottle with each course. I'm a heavy drinker, but I would be smashed after 2 courses if that was the case. lol Great video, as always. I'm really happy you popped into my feed recently. I subscribed right away. Good stuff.
Best video so far! I love when you describe everything and give your feedback about every plate.
Loving this channel
The video I didn’t know I needed!!!! Keep up the good work
Love this channel!
Interesting
How long ago was this? Truffle season in Aus doesn’t start for a couple months yet.
Black truffles from near where I live can be quite average for about 70% of the season (Manjimup) only start to hit their peak just before the end, so can understand the criticism.
Surprised to see Polish hill there, great wine, had a 2000 vintage recently which was really interesting.
If you like the style I’d recommend trying some Great Southern Rieslings, such Duke’s Magpie Hill Reserve and Frankland Estate SmithCullam. The former has just started to edge out Grosset as the best producer of Riesling and Australia. The latter is a bit more off an off dry style, tows the line on sweetness, but huge on flavour , highly recommend giving them a go if you haven’t tried already.
My favorite channel on yt recently
Man i just love the quality of the videos
Love your work in this channel.
Great video, i have been watching all your content lately and they are all spot on, can't wait for the next one
Excellent video!!!
Gordon is a genius, and one of his specialties is understanding people and basic psychology.
I have eaten at Petrus! Like most michelin star restaurants, those passionate about food eat at them to experience the flavours and experience, not to get stuffed on food. And I also noticed the table thing and I really appreciated it, I really don't like being "tucked in" to my table by the waiter pushing my chair so I appreciated that small detail.
I think for those who can afford it and have a love for exciting food, it is worth the trip. But not something you'd pick as a special occasion meal.
Also I am now a wine drinker really, especially red, I hate red despite being from Italy, but it doesn't allow me to deny that Petrus has arguably one of the best wine cellars in the world and you cannot fault their selection or pairings.
I also recommend the carte blanche menu for those ever going to a GR restaurant, not sure about michelin star restaurants in general as Petrus is the only one I've been too. A carte blanche menu really brings out the individual flair of the Chef (which is also one of the criteria for the basis of awarding a Michelin Star). GR is a great chef but he is no longer in the kitchen, so he's not cooking your food - therefore, let his handpicked Head Chef shine! In terms of culinary skill, they are more or less on par with him!
Also their desserts are top tier, also love the touch where they add the fruit table-side, which stops it soaking too much between the kitchen and table.
Great videos, you just keep getting better
The cutlery by Christofle was the Jardin d'Eden silver-plated cutlery set. A set of 36 pieces will set you back €4150 including VAT with a one-month wait for delivery. Excellent choice.
Wow. I Don't do stuff like that. But I was glued to the information. Some people really love fine dining like me. It's really great we have not given up.
Great video. Liked and subbed 😁 🤗
Fantastic quality as always!
I love Gordon and I’m glad to see his facilities are still top notch.
The food looks technical and presentation is precise and beautiful. I really think you're paying extra for the name tag but at the end of the day its a Worldwide culinary institution now. Once again .... Amazing content and editing. Top marks sir.
Oh and i love your honesty so keep it up. ❤
You would struggle to produce that food yourself for 250 quid. The ingredients alone would cost a lot, then the time it takes - it would take you at least a day, probably more. Then overheads. Tbh - 250 is a bargain for food of that calibre
Ramsay's is actually one of the cheaper 3* places. I visited in December 2022 and the prestige menu was £175 (it is now £215). It featured caviar in the amuse bouche, lobster and truffle in the tasting dishes. Maybe you do pay a little for the name but honestly you pay more for the quality of cooking and ingredients on offer.
Great review, I just think one has to expect a smaller size of real estate in England overall, (especially London) sometimes even restaurants.
Alex - newly found - I'm enjoying your channel. As a side-bar - time permitting - I personally would benefit from tutorials on fine wines, pairings, tableware etiquette and.... how to acquire a reservation... say, when you don't have 3-6 months to plan in advance.... just some food for thought. Grateful !
Your video style fits the tone perfectly
just subcribed Boss Alexander hello from the philippines
man what a good content, keep it up!!
I love your non bullshit reviews man. You're great.
Another great video production. Does anyone know what accent Alexander has?
When you go back, let me know if you notice the lights still fall on the glass and gives color to the table through the wine . Yellow , red , gold , or pink , it's a small detail but I remember it lit the table .
Which was your restaurant? Sounds very fun. Great channel btw, my favourite so far
My first “three” back in 2015. Still the best experience.