LOL @ 3:14 - "The fingerspitzengevoel" - a Dutch loan word from German. Originally "Fingerspitzengefühl" (literally: fingertip feeling) which measn sure instinct, intitution.
I love all the people complaining about the portion size and presentation. This isn't the sort of place you eat when you're starving. Settle down and watch a different video.
You are kidding me, right? I can accept the size if it is part of a 6 course meal, but if this is just a regular main course I have to say it is ridiculous. I'm sure the service is great and that the flavours have been chosen wisely since this is a 2-star Michelin restaurant, but arguing that the size of a main course should be like this is simply a bad joke. And I'm not from the USA, I'm spanish. Here you would eat something that size as an entree... How can I wonder why the terraces of the country get full of tourists eating?
For people complaining about the portion size, in most Michelin star restaurants, as many as 15 courses can be served in one meal. The dish in the video is probably the 5th or 6th course of the night for the dinner guests. It's super expensive but you're more than full by the time you leave.
i have been to tribeca and we had 12 courses it more then enhough we even ahd coffie whit cholat and a lide pice of some cake i whas so full i could not finish it
I see in a lot of Michelin star restaurants, those little rectangular silver pans, and the always seem to be warped. Anyone have any insight on that? I thought it might be so liquid drains to one side and the food doesn’t sit in it but that doesn’t make much sense.
They are called sizzle pans. They can warp from a lot of use with high heat, but they aren't designed to be warped on purpose in my experience. Very handy for preparation of smaller portions.
That's your time and your cafe. The only obstacle possible is your choice of the priorities. And as it has been said that is Your choice. So no excuses or no remorse ;) wish you courage and all the best!
couldn't agree more. he talks about the meat being 'honest' at the beginning and by the time it's been worked over so much, it looks more like a flower arrangement than food. not my style.
@@lloydm2110 I'm not a fan of my food being overhandled, its a turn off. I understand the need to touch it a few times but once it's cooked, please leave it alone.
Verry Nice, etc. If an indian chef was doing this plate in a street food van everybody was saying why he is not waring gloves but for this guy its ok to wash his hands in the whole plate :)) Apologies for my bad english.
Waarom olie i.p.v. boter? Die snap ik echt niet. Op 3:33 gaat er een hele kwak geelkleurig chemisch afval over de reebok heen. Zo zonde! Zo vreselijk zonde!
Pick up the meat, rub your hands on back of trousers, put hands down on the counter, touch the meat, pick up the pepper grinder, grind the pepper. Is that ok to do with venison? I certainly wouldn't do it with pork or beef.
Am i to take a bite of the meat, eat a cherry....then take the second to last bite of meat with another cherry, but also a nut?...and the blueberry!!! My god, dont forget that Some european chefs need to stop trying to make the food look like paintings ( its very pretty) and think about what the hell they are doing. Thank goodness its harder to see this nonsensical style in America. Take a note from the Japanese.
Lightman 3D it’s because art of gastronomy it’s french , lots of french word use all around the world , lot of people say french gastronomy is the best , after i dont know if it’s true , but i love the plate
Have you ever tried something like this? When you approach food like this without negativity it's so good! Gives you also so many ideas for your day to day cooking.
lol. People really dont have any clue that a dish like this would be on a course menu. The goal isnt to be full after one dish, you are meant to be full after tasting MANY dishes.
Looks delicious. The labor is intensive and the ingredients are probably expensive, but I want to be full, high-level chefs have you forgotten the joy of being full!?
what you call 'nonsense' on the plate, is part of the tasting sensation when you eat a 2 michelin star dish like this. in fact it is more than just pure taste, it is also about texture, presentation, a lot of things going on in your mouth and your pallet that is expereriencing all these wonderfull things. . When you go out to a fine dining place like a michelin star restaurant, it is a whole different experience than going to a regular restaurant . Some people are not prepared to pay for this experience, for these people i would advise burgerking or something.Or even a frozen pizza that's been heated to shreds in an el cheapo oven. sometimes less is more. i've eaten in michelin star restaurants, and i never regretted it. i also don't mind to go for a quick bitein a mcdonalds while being on the road, but it is apples and pears in comparison to eachother.
@@lex1945 Am i to take a bite of the meat, eat a cherry....then take the second to last bite of meat with another cherry, but also a nut?...and the blueberry!!! My god, dont forget that Some european chefs need to stop trying to make the food look like paintings ( its very pretty) and think about what the hell they are doing. Thank goodness its harder to see this nonsensical style in America. Take a note from the Japanese.
@@MrDylanHole So tell me. What am i supposed to do? Mix everything? Perhaps you are right. Ranting.But im assuming you agree with me and the other comment about the dish??
A huge plate, with a mouthful portion, can't get more pretentious. I hope that's a starter, is it really too much to give another slice of meat? Sheesh.
Thanks for watching guys!
@O G Wow, you are an ass
Nice dish Chef
@J C eat Ravioli after you make it in your microwave
@J C yes, thats what u deserve...
thank you for this beautiful work of art, I am sure you worked very hard to get to this point
I love that he still plates with his hands! Doesn’t tweeze everything. Great dish chef. Beautiful kitchen!
I could not agree more. The tweezers and gloves are so irritating.
@@fscaramuzza i personally like if theres sneezing
LOL @ 3:14 - "The fingerspitzengevoel" - a Dutch loan word from German. Originally "Fingerspitzengefühl" (literally: fingertip feeling) which measn sure instinct, intitution.
One of the best star restaurants I have eaten. There is a good vibe in the place not too fancy just right.
Really love the idea of seeing the kitchen while I am eating!!!
I love all the people complaining about the portion size and presentation. This isn't the sort of place you eat when you're starving. Settle down and watch a different video.
Derric Johnson those people eat McDonald’s every day
@Meso Phyl Oh ya oh ya !!
You are kidding me, right? I can accept the size if it is part of a 6 course meal, but if this is just a regular main course I have to say it is ridiculous. I'm sure the service is great and that the flavours have been chosen wisely since this is a 2-star Michelin restaurant, but arguing that the size of a main course should be like this is simply a bad joke.
And I'm not from the USA, I'm spanish. Here you would eat something that size as an entree... How can I wonder why the terraces of the country get full of tourists eating?
@@olasaluditos7118 Well you said so yourself, usually when you go to a michelin star restaurant you go through a taste menu of 6 or 7 courses.
i like this kitchen
Feels very "homey" doesn't it. First thing I noticed :)
For people complaining about the portion size, in most Michelin star restaurants, as many as 15 courses can be served in one meal. The dish in the video is probably the 5th or 6th course of the night for the dinner guests. It's super expensive but you're more than full by the time you leave.
people complaining about the portion size are just morons who have never tasted good food.
i have been to tribeca and we had 12 courses it more then enhough we even ahd coffie whit cholat and a lide pice of some cake i whas so full i could not finish it
Absolutely lovely. I would be proud to work in that kitchen.
What a beautiful kitchen
The food at Tribeca is amazing he loved eating there and we will be back!
A true artist...beautifully done..
That looks like a work of art. I'd probably like to keep it and look at it lol
Very beautiful but I would have liked that whole loin on my plate . It looked so tasty .
David Lynch would approve the floor tiles.
A Michelin starred meal should be a feast for the eyes as well as the palate, and this dish satisfies both.
You're conflating and confusing 1 star with 3 stars.
you are an amazing Chef... Jan: Thanky you!
Very nice kitchen setup
Looks amazing, but maybe it is style over substinance.. or do I mean subsistence ??
I'm loving these dishes good to see them right from scratch though
Looks fuking beautiful what a piece of art
Looks so good! Amazing chef
That's a beautiful kitchen run by a pro
That kitchen
Beautiful dish what up with chef’s pan tho
Should we eat this or frame it ? Looks cold 🥶
Shit's raw dude.
Such a beautiful dish very colourful
Does anyone know the model / brand of the dish / crockery? Thanks!
When to enjoy this dish, after or before having a loaded dönner kebap?
I see in a lot of Michelin star restaurants, those little rectangular silver pans, and the always seem to be warped. Anyone have any insight on that? I thought it might be so liquid drains to one side and the food doesn’t sit in it but that doesn’t make much sense.
They are called sizzle pans. They can warp from a lot of use with high heat, but they aren't designed to be warped on purpose in my experience. Very handy for preparation of smaller portions.
Its the heat
it’s so raw it’s still running in the field
Such amazing colors!
My favorite part are the eyeballs
Very nice kitchen.
What liquid was used on top of the meat at 3:46? Vegetable oil? - after it was cooked with butter?
veg oil, it helps colour the meat. The heat of the plancher won't even colour the meat otherwise, it'll just burn
How much does it cost?
Is he from Poland?
Gladly he uses a hufterproof method ;)
Wish I had time to do that in my cafe!
That's your time and your cafe. The only obstacle possible is your choice of the priorities. And as it has been said that is Your choice. So no excuses or no remorse ;) wish you courage and all the best!
He didn’t use a knorr stock pot?
Imagine asking for a plate of venison and getting a fucking cookie?
Is this going to be displayed at the Louvre
This looks like a kids TV studio
the deer is fucking raw
That's a beauty dish!
That is beautiful
It probably tastes amazing but man, do I hate michelin star presentation.
couldn't agree more. he talks about the meat being 'honest' at the beginning and by the time it's been worked over so much, it looks more like a flower arrangement than food. not my style.
@@lloydm2110 I'm not a fan of my food being overhandled, its a turn off. I understand the need to touch it a few times but once it's cooked, please leave it alone.
IKR its getting more ridiculous lol
you all dont appreciate ART.
@@Auntie-wow this is not art its fucking food lol
What were the white things put on the plate at the end? Very delicious looking dish.
Raw almonds
Oh deer..
Beautiful kitchen very diffrent to snobby French kitchen more home feel cool
Psst Amandels are almonds in Dutch
wauw great executed!!!
I remember I was not supposed to play with my food.....would expect a 2 star chef to do the same.
Verry Nice, etc.
If an indian chef was doing this plate in a street food van everybody was saying why he is not waring gloves but for this guy its ok to wash his hands in the whole plate :))
Apologies for my bad english.
yeah but a street van doesn't have running water but a restaurant does.
@@solinvictus8769 :)) funny.....Guess again!
@Trelokotronis Oz and what reason its that?
If your in the Best hospital in the world that means they can operate You whitout gloves?
@James Prime
You have no excuse to touch food!
@@kekbish104 Thank You!
Gratulacje Bracie, super robota!
Is that "Dutch deer dish" vegan ?
Is that a joke? 😂
@@-0ri37 ^^
Brilliant i think i can cook i have all that produce regularly! I cant cook at all!😂😢
those fruits look more shiny then my future.
Waarom olie i.p.v. boter? Die snap ik echt niet. Op 3:33 gaat er een hele kwak geelkleurig chemisch afval over de reebok heen. Zo zonde! Zo vreselijk zonde!
if you gave that to me i would me out side looking for a pittza
Pick up the meat, rub your hands on back of trousers, put hands down on the counter, touch the meat, pick up the pepper grinder, grind the pepper. Is that ok to do with venison? I certainly wouldn't do it with pork or beef.
Flawless.
Sometimes fine dining boarders on the absurd. This dish steps over that line.
Am i to take a bite of the meat, eat a cherry....then take the second to last bite of meat with another cherry, but also a nut?...and the blueberry!!! My god, dont forget that
Some european chefs need to stop trying to make the food look like paintings ( its very pretty)
and think about what the hell they are doing.
Thank goodness its harder to see this nonsensical style in America. Take a note from the Japanese.
Why? This dish looks very tasty with classical flavors🤷🏻♂️
Banging dish
He keeps sayin uuhhhm. Hahahaha
Looks like some sheilahs hat at melbourne cup. How many michellin stars do you need to reduce the size of the food to an atom?
Always bad sound get some mics to put on people geez
customer wait 40 min ?
It's funny to see all these French words used there
Lightman 3D it’s because art of gastronomy it’s french , lots of french word use all around the world , lot of people say french gastronomy is the best , after i dont know if it’s true , but i love the plate
@@le_cuivre_francais7638 yes it is 😄
Its cause..all of europe cooks french food.
Dont tell me the northern europeans invented sabayon and veal jus
beautiful
not correct:::::: I have been cooking for many years...... I can !!!!!!! do a better job. Swiss Chef
Too long for a dish !! Beautiful art isn’t any more food ...
But I love the open kitchen bar restaurant style !!!
ok man all fun and games, 2 star michelin restaurant, but i wouldn't feel satisfied even eating a dozen of those dishes.
Have you ever tried something like this? When you approach food like this without negativity it's so good! Gives you also so many ideas for your day to day cooking.
Jesus Christ, how much do you eat?
No pencil I love ❤️ it 👍👏👏👏
Janek?
Lekker!
remarkable 💛
Stunning dish
lol. People really dont have any clue that a dish like this would be on a course menu. The goal isnt to be full after one dish, you are meant to be full after tasting MANY dishes.
Prachtig.
Are you polish?
Fresh AmAnDeLss durrr
Almonds?
Take a shot each time he says UHM.... Drunk allready
soignee chef!
Uses tongs for the meat but not the veggies...lol
Bravo!
The professional chefs in the comments crack me up. Why watch these videos if you're just coming here to complain and display your ignorance.
Hum hum hum hum hum
Aahmmmmm x83 times, go count guys...
Looks delicious. The labor is intensive and the ingredients are probably expensive, but I want to be full, high-level chefs have you forgotten the joy of being full!?
Keep blabbering nonsense boy
The Dutch dont have cuisine, they have food :)
Lemme guess that shit about 149.99 $ right
It was all good until he started putting all that extra nonsense on the plate.
what you call 'nonsense' on the plate, is part of the tasting sensation when you eat a 2 michelin star dish like this. in fact it is more than just pure taste, it is also about texture, presentation, a lot of things going on in your mouth and your pallet that is expereriencing all these wonderfull things. . When you go out to a fine dining place like a michelin star restaurant, it is a whole different experience than going to a regular restaurant . Some people are not prepared to pay for this experience, for these people i would advise burgerking or something.Or even a frozen pizza that's been heated to shreds in an el cheapo oven. sometimes less is more. i've eaten in michelin star restaurants, and i never regretted it. i also don't mind to go for a quick bitein a mcdonalds while being on the road, but it is apples and pears in comparison to eachother.
@@lex1945 Am i to take a bite of the meat, eat a cherry....then take the second to last bite of meat with another cherry, but also a nut?...and the blueberry!!! My god, dont forget that
Some european chefs need to stop trying to make the food look like paintings ( its very pretty)
and think about what the hell they are doing.
Thank goodness its harder to see this nonsensical style in America. Take a note from the Japanese.
@@lex1945 yeah nice classism buddy
This is a poorly thought out plate.
@@00Julian00 Your ramblings are more convoluted than this dish.
@@MrDylanHole
So tell me. What am i supposed to do? Mix everything?
Perhaps you are right. Ranting.But im assuming you agree with me and the other comment about the dish??
That was the most overcomplicated way to cook a piece of venison help
Thats why is two michelin star ...not your house
Agreed. So many elements, all for looks. Ultimately ur eating fruit salad with meat chunks, and a french sauce.
colorfull
It’s all about flavor, forget health or nutrition . Please don’t touch my food by hand after it’s been cooked
A huge plate, with a mouthful portion, can't get more pretentious. I hope that's a starter, is it really too much to give another slice of meat? Sheesh.
Amazing 😻
Wow