How Legendary Chef Hélène Darroze Runs a Three-Michelin-Star London Restaurant - Mise En Place
HTML-код
- Опубликовано: 3 янв 2023
- Three-Michelin-starred restaurant Hélène Darroze in London offers its tasting menu at lunch and dinner, meaning nearly all the day’s preparation must be done before noon. The staff at the restaurant prepare dishes like langoustine, grouse wellington, chef’s table octopus, and more.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Ian Stroud
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place', click here: trib.al/fAZYldY
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our RUclips Channel now! goo.gl/hGwtF0 
Хобби
![Megan Thee Stallion - BOA [Official Video]](http://i.ytimg.com/vi/TKQY2ZlIEjY/mqdefault.jpg)
What restaurant do you want us to visit next???
kadeau, diverxo, fallow, ikoyi, kol
Core
Citronelle, Washington DC
Core by Clare Smyth plz
Alchemist
That guy spent 20 minutes folding kohlrabi and placing leaves just to crush it with a giant mound of caviar on top. The irony of fine-dining
i actually screamed noooo when he did that....like why
Stupid but not ironic.
@@smol.miniatures a state of affairs or an event that seems deliberately contrary to what one expects and is often wryly amusing as a result
I was thinking the same thing. Surely they could place the caviar beside the kohlrabi instead of obscuring it on top?
*throws graphic designer hands up in the air over food designer logic* 😁😜
How many Michelin stars do you guys have???
The older I get the more I appreciate the enormous amount of work put into this kind of cuisine but I also realize that I prefer simple straightforward cooking.
prefer eating it or cooking it?
Hot pockets n Jamison best meal there is
@@Fohnzii Probably both
My mother wanted to take me to a michelin star restaurant for my birthday and said it would be the best meal I ever had. I told her I would prefer to go to Texas Roadhouse, have EVERYONE'S meals total less than that 1 star restaurant charges for one, and it would still be the best meal I ever had, I would enjoy it more, plus as an added benefit, I would have enough to enjoy it a second time as leftovers instead of leaving hungry.
Well said
One of the things I noticed in these Michelin restaurants is the high level of respect they have for each other. They definitely go out of their way to acknowledge high quality effort and result.
I think it comes with the passion they all share. They know they work together towards a common goal.
And it is probably just for the cameras.
People like you🤦🏼♂️
Someone should tell this to Gordon Ramsey 😂
@@haribo99ify I work in a restaurant with these types of chefs, it's not just for the cameras, there really is this kind of passion in the work
Every time a Mise En Place video drops, it's a must-watch!!
They were so happy that she liked the taste of the new dish at 13:49
It made me smile!
I'm standing in my pantry at midnight watching this while eating plain tortilla chips. If I close my eyes, they taste exactly like Beef Wellington Foie Gras.
Marco seems like such a kind and competent leader.
What did you win?
A round of applause for this guys. I've worked in a restaurant with one star in London. It was just crazy, we did 20h a day from 6 am to 2 am, 4 days a week. It was just too much for me. Can't imagine the amount of stress you'll have in a 3 star.... 😵
"Pietro is a master of cleaning sardines, he does at least 3/4 kilos per day" . Pietro : "A sardine has around 150 bones" Pietro is definitely earning his wage.
@@ln3263 most people who works as these restaurants don't work for the money, they work for the passion. i watch a guy from youtube who worked in the kitchen for years said that cooks get crap pay just to work on their craft. maybe the sous chefs make bank, but its mostly the waiters who bankrolls from the tips of these ridiculously priced restaurants.
And they got their star by offsetting costs from working people by exploitation into getting more extravagant stuff to have that Michelin rating
@@kingpet yeah I agree with you. So happy that I quit working in the kitchen. You never have a free holiday, never have a day to celebrate nothing because you are always at work. Ridiculous amount of weekly hours and the pay is just insulting. At least in Italy. In London the pay was good, but 20h shifts were too much for me, even if I had to work only 4 days a week
@@triker327 even if im very passionate about being a chef cooking, do u think its still worth it to persue this career?
This has got to be one of the most efficiently run kitchen I'd ever seen. I have NEVER heard of a ktichen where they're in the middle of service and doing tasting. That's so stressful to juggle that prep. They must have all the dishes mastered to have the time for tasting, or they have a lot of people working.
actually love what she says in the beginning, for a lot of people its a lifetime experience to eat like this so it has to be special. really love that sentence
That was a pretty technical episode of Mise En Place, but I really liked how the chefs talked about the intricacies of a certain dish!
his face when she liked the dish 🥹👌🏼13:47
HD is a true master. She is known for the organization and high standards in her kitchen. Notice very little noise. Haven’t eaten there yet but my parents liked her place in London. Definitely on my list!
Having worked in a place like that, you're simply far too busy and focussed on your mise en place to chitchat.
Was very impressed with her staff. Not so much with her on camera.
I'm surprised this is the first I've ever heard of her. What a shame. You're right about that kitchen too; no unnecessary noise. Just the sound of professionals focused and staying on task.
@@jjulyans What did you not like about her?
@@doubledutchclutch probably just seemed like she sits in her office all day or something . She’s definitely a busy person when she has so many restaurants probably wasn’t available to working during a full service.
this dude doing his job with two bosses, a television crew, and the weight of his heritage on his shoulders XD no pressure
for those who don't know who is hélène darroze she is a famous and talented chef in France
she's been known to be one of the judge in Top chef ( by the way top chef in france is much more viewed than masterchef because it's much more technical and you got famous chef who judge ). she is originated from south of france that's why you can see a lot of chicken, pigeon, or caille and also some cognac and armaniac. she also work for alain ducasse when she was younger
Thanks for this background information. I appreciate the information on how her regional background influences her cooking and her status in France.
She definitely doesn’t lead from the front.
@@aussanadianshe's been doing this for decades, now she delegates to chefs she clearly sees as great enough to not be micromanaged
Their focuss on every single detail just amazing
definitely one of the best mise en place episodes thus far! love this series
always good to see a new video from Mise En Place
The insane amount of effort that goes into each dish.
Amazing effort and dedication to each dish
I've been here a few times before since 2018, they've improved so much! It's amazing!
Had a lovely meal at Hélène Darroze in Paris in 2012, absolutely one of the most memorable meals of my life. Thank you chef and team!
Truly inspirational, The food looks Devine! I’ll be dining there by the end of the month.
Pleeease do more Mise En Place episodes!!! Absolutely the best in haute cuisine on YT!
I can't believe they can roll the Grouse Wellingtons before lunch. So much time to make one
wow. I wonder if I will ever have this experience in my lifetime.
I've re-watched all your previous episodes last week thinking when a new one will come. Voila! Happy New year!
Table for two, please! This place looks great on so many levels.
The way Chef Hélène Darroze emphasises the importance of creating lasting memories for the guest is noteworthy.
Helen is a great leader. No swearing, no screaming, just professionalism and specific actionable critiques and advice.
Really sets the tone when the guy casually tears a living langoustine in half
The amount of work and technique that goes into making the grouse wellington is mind blowing. Hats off to all the chefs. !!! Bravo !
Wow... The effort for this cuisine art, so magnificent.
I cant imagine how a Michelin star is worth it after seeing so many of these videos. The overhead cost to achieve one, let alone 3, is incredible. Exceptional tasting food doesnt require this much. I'm convinced Michelin stars are purely when art meets cuisine.
That's exactly what it is, it's art. It's the only art that you can experience with all five of your senses, but for a lot of people, that very concept goes above their heads so they incorrectly lambast it for being pretentious or a waste of money.
This is the best series on youtube
Maybe I'm mistaken, but I remember reading a very early interview of her, when she was still young in the business and she stressed how much she hated chef screaming to their co-workers.
You can see here how calm and quiet the place is. It's very demanding but in a very calm atmosphere.
Wow ... that was amazing ... congratulations Chef !!!
the kind of meals you go home and eat a burger cause you’re still hungry
So much admiration for this brigade. Top drawer. PS the grouse wellington. Oh my 😀
Really good this absolute top dining behind the scenes is a look in a diffrent world of taste and food love it cant get enough
Yes!!! I love this place. Incredible video!!
WOW they are artists! C'est magnifique!
Beautiful dishes and great to see the boss :D! Thanks Helene I want to try your food!
Loving most of the sauces in green. It adds life to the plate!
Speaking with an Italian or French accent makes you automatically more qualified to talk about food.
Also goes for a Japanese accent
Italians and french chefs are honesty the worst to work for.
I still feel bad we went to providence for our 5th anniversary saved up the year before.
INSANE food INSANE waiter the best dining experience ive had. I knew the bill would be high so saved 1000. It came out higher and didnt care. Thats how good the food and experience was. I just felt bad about the tip i left, 100. I wanted to give more as the wine Sommelier and the server went above and beyond. But i had nothing to spare.
shout out to this chef and Providence! I probably wont be back for awhile but hopefully for our 10th they are still there!
more mise en place videos please!
Bro put that much effort into that tinny wellington and then only put half on a plate 😭
It's like christmas again whenever these episodes drop
“It’s not a competition” I love that so much
Quel bonheur d'écouter Hélène parler anglais! a very heavy French accent 😀
Mes oreilles en saignent encore
My jaw is on the floor. Beautiful.
Ong this series is the best cooking content ever made
I must admit a churlish boy crush on Chef Helene! I've followed her for years, and in my perfect world I could soothe her worries and add to her kitchen.
Just a fantasy ! I love this series, great job Eater !
Bro wtf
@@averagedan3858 I know, right? 😄
I think she would be incredibly painful to live with. She didn't seem to be happy at all. Not sure it is worth it
That octopus dish looks amazing.
Mise En Place is excellent!
When the octopus turned up the music changed to stranger things 😂
This has inspired me to book!
Going for lunch there in 3 weeks!
Hoping they will have the Wellington dish on the menu! 🤤
There are so many accents, love it!
I used to love these videos before seeing The Menu.
5:58 "He's doing a good job"............... This is classic line for Celeb or Star chefs, and yes they may have come up with the dish but there are a only a few who can come close do it as well and as fast as the one who has to make these every single day for years.
That is the cleanest most organized restaurant office ive seen in my life lmao
Morale is everything in the pursuit of perfection. Everyone is so engaged and in love with her. Wonderful.
Great to see the women dominating the London scene!!! Helen Darroze and Claire Smyth!!!
WoW, She was the Truth..... Best Chef on RUclips Yo....loved your Video Chef Hope you Do more..very entertaining and very Real...Loved it
I ate here before, it's top tier. But for me, nothing beats street food..
I would go mad with all of that tweezer work, but it's still nice to see these experts do what they do so well.
I ate here for my parents ruby wedding anniversary. It was lovely but also cost the same as a short holiday!
Great video! These establishments are meant to be an experience. Most of us will never get to dine like that regularly, but it’s fun to do once in a blue moon. I still prefer home cooking with family recipes.
This is great, more in London please!
stay tuned!
I'm sure the guests will definitely remember what they had and where they had it after they pay the Bill!!!
Fascinating!
we always try to justify that simple food is better .. and yes it is BUT fine dining is more than just the food its the experience.. the emotions.. seeing the creative genius behind it .. the respect for the ingredients.. its about all of this.. you dont goo there to get full .. you goo there to make memories like she said
The wellington really is something else
Love this series and this was one of the best ones yet
More London restaurants please ☺️
More french chef
The way he looks for her approval 🥺 🤘
That Wellington is perfection! Kudos to the hours of that man's life dedicated to making it perfect.
Exceptionnel !!
Amazing
2:13 The amount of pull you have to have to request a special dish in a restaurant 😩. I bet it was delicious
I have such crazy respect for chefs.....I have done all kinds of hard work.... working long hours in the fishing industry in Alaska from processing to the actual fishing....but when I see the work you guys do Im like nope....thats to much work for me.
videos are top tier
That beef wellington is insane
OCTOPUS DAMN...such amazing smart animals definitely not into that. dedication to the craft is 1010 incredible passion
Incredible
I see you editor and your song choice at 7:47 when the octopus comes in
Discipline and Focus 👏🏽👏🏽👏🏽
Thank God there was subtitle
As a french guy, it makes me smile when another french speaks english without trying at all to take an english or american accent to hide the french accent behind, it is oddly lovely...
The Italian chefs also, their accent is so strong that you can even hear that they are mostly from the Venice area, fantastic.
all I can think of watching this is the film "The Menu" - waiting for the clap!
De-boning sardines is a nightmare, tried it once at home and vowed never again.
That grouse wellington is gorgeous!
True, but it's over in 2 bites, and you're still starving.
@@henryt9281 When you eat at restaurants like this, you are served 7 to 12 courses in a row. In quite rapid succession. You end up eating 3-5 mouthfuls per dish, but it equals around 30-50 mouthfuls per meal. You are well and truly full by the end of it, and have also had an amazing journey of tastes and experiences.
A lot of people unfamiliar with fine dining laugh at the small servings of a dish, without realising that they are part of the larger experience and meal.
"I'd still be hungry" is the battlecry of those that just do not understand.
"And then we roast it gently on the bbq"
*shows octopus engulfed in flame*
That's the most beautiful wellington I've ever seen
I am now....starving!
i might be wrong but this is the only chef Ive seen on mise en place that didnt do anything hands on in the kitchen. (At least no video of it anyway, other than some minimal plating)
At least she's still in the kitchen supervising the whole show,when was the last time GR was in his 3* restaurant?
Et bravo aussi pour votre anglais Hélène !