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Chef Peter Knogl prepares a langoustine dish in 3 Michelin star restaurant Cheval Blanc, Switzerland
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- Опубликовано: 17 апр 2018
- Full article: www.wbpstars.co...
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I‘ve eaten last week in the restaurant and it was absolutely delicious. Sad how everyone in the comment section here tries to discredit the chef, without having any clue about the matter, while he is actually doing an amazing job.
Don't sweat the comments, the guy has 3 michelin stars for a reason.
Because the comments section would never be able to afford to dine here and have zero clue what fine dining is, just here to attempt make jokes to fulfill their sorry lives.
you know a good restaurant when they keep the olive oil in a dom perignon bottle haha
Maybe this isn't the flashiest demonstration of cooking, but it does tell you how simple great food really is. You can bet that langoustine is super fresh, that the sauce was made with a lot of care and technique, and that the garnishes, as minimal as they are, add to the dish. There's always something to learn from simple preparations.
Simple is the best with amazing technique and skills
still the langoustine has wood in it ...
I love how Ruby Tuesday's and Applebee's staff, showed up to complain about this dish, go back to making french fries.
Why do you love it? They probably can't cook like this guy.
lmao this dude just seared some, somewhat rare sea food, made a warm curry mayo and whipped it up and then added some odd concentrated green apple stuff to it.
I mean, it looked nice, it's better than average cooking, but this is classic 1980s 'French fine dining' stuff. Most people who find these videos aren't beginner cooks or chefs, they are invested people, and can see right through the pretentiousness.
What ever arrangement you make with these chefs I am grateful for. Thànkyou Chef for letting us see the dishes you make.
Now this is what I call an excellent plate of food. They bring it to your table and it instantly makes an impact. Instantly appreciated-no waiting for the waiter to pour a load of smoke into your bowl before stirring in some weird gold stuff that you then have to wait to disintegrate into soup. Love it.
😂
I bet all his sous chefs and cooks hate him cause he obviously isn’t very good at his job touched raw fish and proceeded to touch everything and never washed his hands and put the cooked fish back onto the raw fish tray what a great chef 3 stars?????
I‘v worked with chef Knogl for nearly 3 years. The restaurant become one of the best in switzerland in 2 years. In the first year the first Star and in the second the second. The food is amazing and the hotel is so beautiful. I’v enjoyed it and learned a lot. Thx
Can you tell me name of the sauce he used?
@@sammynikpoor4583 I think its our Currysauce with granny smith-gelly
@@FaszinationKochen thank you sir, If you some input to how make it i reall appreciate it.
Just putting this out there but if anyone has ever traveled and been in different kitchens, good restaurants get their fish day of. In Italy you can get shrimp so fresh you can eat them raw, but if any of you Hicks saw someone eat a raw shrimp you’d scream like someone who just took their food handlers course for the first time. If anyone has used a butane torch in a kitchen you’d know that the bottom of the tray is probably at least over 160 degrees for at least a second or two. And last piece of critique is that he put out that dish and cooked it in 5 minutes. I’ve been to restaurants where a solo mid rare burger takes 14 minutes when it’s slow but then again it’s probably cooked by someone of the same caliber as these third rare chefs in the comment section. Last thing is that in any good restaurant there are heat lamps and every single steak has to rest for at least 4 minutes before being cut, so if you think two minutes to finish plating will make it cold go back to leaving shitty reviews on yelp. Mic drop
Beatiful dish. 3 three stars means excelling on everything in that restaurant. Food, serving, wines, the waiters, cleanness, price to quality ratio and so on. And maintaining that level. Every single time. All the time.
Possibly the best restaurant I have ever been to and the best service to go with it. We always had a wonderful time there. Not as stuffy as other restaurants of the same class very relaxed and refined but also fun and cheerful!
All these people here are use to cooking at Deny's and Applebee's where everything is cooked by chef microwave 😁
To anyone trying to mock this man: you don't have a clue. Literally one of the best chefs on Earth.
I ate at his restaurant. His speciality is clearly his talent to make a wonderful sauce. I ate in 5 different 3 star restaurants no sauce came close to any sauce he made.
great work wbpstars! thank you for sharing all these great videos. It would be nice if you fixed the issue with the camera focus, which is present in most of your videos.
It looks delicious, but all those decorations I could do without...
those arent decorations everything he put in there added depth of flavor or texture
Such a great chef it looked so fucking easy! It only shows how skilled he is.... Nice nice...
one of the finest cooks in europe and in the top 5 in switzerland! what a legend!
I am sure the light curry sauce complimented the langoustine perfectly. Does anyone know some of the sauce ingredients in addition to curry? Thanks.
I actually dont want it flashy id just really have it totally simple a bit of garlic and parsley. Ive been to these restaurants before afterwards you have to go out and get fish and chips as your so hungry
You can see the skill in the consistency and clarity of the apple gel. Simple done right is better. I bet they can execute this dish to this standard every time.
Langoustine looked wonderful. My only concern is for the camera person. Is this your first time filming something?
My thoughts exactly.
I came here just for that
My only concern is that the big skewer used to keep the prawn straight wasn’t removed!
guy does not realize his lens is gonna keep losing focus when a hand keeps interrupting the subject, should stand on the other side...and I keep getting seasick with all the zooming in and out, I had to watch this with a bucket next to me, in case I had to hurl.
Looks incredible, i know it's just presentation, BUT, should he take off the stick from langustine?
I agree
And by the time it's put in front of the customer it's warm at best ! but people wouldn't dare complain in 3 star restaurants .
Thanks for showing us how to fry a prawn...brilliant.
Hater 😂😂🤣
@@thierrino7929 if I was a hater I'd be talking about all the customers in this restaurant that are hiding Nazi gold in their bank vaults. So let's keep it in perspective.
For all of you: This is a Demonstration. Its not about Speed or leaving the Stick in. Its just done slower to unterstand what is going on. Stop the Hate or work in a Kitchen like that. Otherwise you'll never understand.
If I'm not wrong, this chef forgot to take the skewer away from the langoustine.
Damn, this comment section seems to be a gathering place for a whole lot of 3 star chefs!
Im 4 star
Man has a nice taste in watches just like his food. That's a Maurice Lacroix Aikon.
Too many ''chef's'' in the comment section below
Didnt you realize, everyone is a chef nowadays. People see 20 cooking videos and all of a sudden they are chefs.
Qlicky I totally agree
Yea because you need to a chef to recognize pretentious bullshit. Did he breakdown the anatomy of the lobster and chemical structure of an apple or did he just do some simple actions?
Wait what? Chefs watching cooking videos to educate themselves? Yeah that's way too farfetched.
So true
You think this kind of food is overrated. Most would prefer quantity over quality. But when you eat it, something of this quality, it’s an eye opening experience. The quality of the food is unreal and the attention to each part of the plate is so you always have a perfect bite.
Dish is cold when it gets served I think! Looks beautiful and delicious!
This looks so good 😍
This guy has more BALLS than all the commentators put together. He has a 3-star restaurant. What do you have, other than the ability to make anonymous, snide comments from behind your keyboard?
I like that his uniform is soooo much more sensible than the traditional overlapping coat
And the wood stick insite the langoustine? Extra flavour?
the langoustine stays straight while is it in the pan
Dude is so stupid. Hahah he forgot it. What an idiot
Dimitrios Moudios πάντα εκεί που θέλω να σχολιάσω υπάρχει ένας Ελληνας που έχει ήδη πει αυτά που θέλω εγώ να πω εξ αρχής, χαχαχαχαα, ο τύπος ξέχασε να βγάλει το ξυλακι και αυτός έχει και τρία Michelin? Αν όντως τα έχει, μόλις τα έχασε! Στημένα όλα τελικά υπάρχουν πολύ καλύτεροι μαγειρες νέοι που κάνουν παπάδες και δεν τους ξέρει κανείς.,,,, στημένα όλα τελικά
Nikos Giannakis to Kako oti exo doulepsi mazi tou!! Pali Kala Oxi gi auton, mono mazi tou. Apo to poli to Alkohol, tou exei minei makroxronio methisma
Dimitrios Moudios i think the time to pull out was with the playing tweezers and he left it in?
step one: cook the langoustine
step two: make the whole fucking dish
that is not a 3 star dish and it will definitely reach the table cold as an ice cube
None uf u tried this dish. But all of u criticise it. I was very lucky that i had the honour to EAT it and prepair it also!
Cheers from Greece!
Αθανασιε, η σαλτσα τελικα τι ακριβως ειναι γιατι δεν πολυκαταλαβα ετσι μασημενα που το ειπε. Επισης στο μπιμπερο ειπε οτι εχει πρασινο μηλο χυμο μαγειρεμενο με sherry vinegar, πως ομως εχει πηξει ετσι? Εχει βαλει καποιο πηκτικο?
Ευχαριστω
It’s a good thing he showed us how to make it, I’ll be making 6 of these for myself.
Patrick Kendall right? I’ll need at least 6 to be full 😂
That ll be 300€ sir
Question is: Will you?
It is part of an 12 course menu🤦♂️
Unfortunately, he left out the most crucial bit, the sauce, for obvious reason! So you can only recreate half of his dish.🤣
The sauce was the foundation but we never saw it get made
Going to try this one... Look amazing and taste probably, same.. Good job👌
Cool, now I know how to make it at home
he probably forgot to pull out the wooden rod out of the langustine
@Truth yea, but it should be removed before serving! This cook is pbbly drunk or something
Dimitris His restaurant has 3 michelin stars
Mert yes but if he forgets the wooden rod he won’t keep it for long 🤪
A lot of condescending, arrogant people in the comment section who buy into the Michelin bs and think if you don't agree then you must be a cretin. These are the same people that self-publish poetry and then claim to be literary geniuses because they're "published".
I actually really like the simplicity of this dish, the light sauce and Apple would compliment the langoustine nicely.
That sauce really pops out in that dish
Chef: this is a green kyber crystal chili mined from the ice planet of Ilum.
I don't get it, its 90% work on the deco, 10% on cooking the actual dish, in other word, anybody could do what he just did *precisely*, i'm not talking about any prep-/sauces that his staff made.
Although i dont like this dish, that is true. For the worst and best restaurant too. There are some foods that need a lot of preparation, others are just making it look good, and thinking of combinations that work. Honestly, any time you gon into a restaurant, even if it is the best restaurant in the world, the protein will be made in a matter of minutes. (There are exceptions, like sous vide, but thats just a variation of steaming)
Having a meal is more than just the taste.
It's the atmosphere, the staff, the presentation, the look of the dish etc.
Not much of what he was saying was understandable throughout this video but I think I got it he put little rubber grommets some pieces of glass and rice crispies at the very end, right?
If I had to cook for a hobbits child and had 30 minutes ... this is exactly how I would do it.
What is the sauce and recipe?
Am I crazy, or is there a skewer in the langoustine that never gets removed?
I know, I noticed that too🤣 But of course, he just forgot for this video, that wouldn't happen during a normal service. Just an accident.
the colour of the Greenapple puree is beautiful. Strong green
aviratausend foodcoloring!!!
go to the doc! brown would be normal .. maybe your ill
*you're
Bla BlUbb Thanks you #ruler
For all those complaining about him not wearing gloves... Have you ever not wear a condom? It doesn't feel the same, you can't feel the food or the temperature the same way.
AND people that wear gloves tends to wash their hands less. Gloves are for prep, not service, and for mcdonalds employees. if that what makes you happy.
how the green apple thing... is so green?
www.naturalcandystore.com/product/leaf-green-natural-food-color/
I think he garnished the garnishes with more garnish.
everyone in the comments must have 3 michelin stars too
Lo único interesante en el video es el compuesto de esa cosa verde a lo cuál admito que si me agrado visualmente,y bueno da curiosidad saber que es,y en el mejor de los casos como prepararlo o una base al menos a lo cual guiarse
Es gel de manzana
If you see the comments i feel sorry for publishing !from me i love the puristy of the dish and say thx for sharing !
How did he make the souce? Which are the ingredients in there?
Jacopo Restagno I would say it's a coconut curry sauce .. looks like a meen mouliee.. basically... coconut cream, curry leaves, ginger,garlic,finely sliced shallot and turmeric.. just a tiny bit .. that gives it the beautiful yellow colour , sieve so you get a beautiful smooth sauce ..then add a touch of fresh lime at the end just to cut threw the creaminess.. x
Presented in BLURRY-VISION.
Did not see him wash his hands after handing raw shellfish...touching drawers, sides etc....top Michelin stuff 👌
@@0uincy Just cause the shellfish is fresh doesn't mean that residues of it won't attract bacteria on surfaces over time.
Or take the digestive tract out
Can’t wait to miss this dish
I was worried that if I went in to the comments and wrote that the prepaired dish was poor that I would be received negativity but it would seem everyone else agrees with my opinion.
Super Video! Hätte auch gern all die Dekoration mis en place...🤤
It looks like it's been awhile since chef had to work a station. Stay at the pass, you've earned it.
He was looking for the spoon for a short while. And his hand shake little bit more
Hes trol .. mister frankenstein
I see the Michelin auditors are quite generous.
Well if there is ever a time to take a pic of your good this would be it
The Apple Cream looks very naturally 😅
From the can!
Obviously the best crayfish is from South Africa 🇿🇦……thank you for the mention chef 💯
The ultimate complementary word in fine cuisine these days seems to be "light."
Well since u will end up eating 8 to 15 dishes in a 3 michelin menù i guess it makes sense that plates need to be "light" otherwise go eat 15 1€ burgers and u shall be happy and with a filled stomach
Dont worry fellaz I am recreating this tomorrow with frozen langoustines from aldi
Why I really don't get... after all the decoration time the dish has to be only lukewarm...?
Any chance for apple recipe?
I know these Michelin star chefs know their shit but I’ll take a half chicken dinner from the Portuguese spot over something like this anyday lol
But does it taste good?
Мне одному показалось , что из лангустина не вытащили бамбуковую шпажку ?!
I like the fact he keeps his blender in an "out of danger zone " water bath . The idea with the tray is fair right. If he acts this way on a demonstration ...what is there during busy rush?
Its really crazy...bravo
Nice clean kitchen here, unlike kitchens I’ve worked in in dirty USA
Can't have a Michelin dish without finishing it with flowers...
That man hands on the food
Looks so good!!!
He obviously forgot the stick guys
Did he put coocked langustine back on the same - quickly wiped - plate? Where it was raw before? Wow... really?
You can talk when you become a chef at a 3 star Michelin star restaurant
The lime just scratched it's back
Lmao
He didn't show us how to make that sous?
Thanks for sharing! Nevertheless, a lot of very nice dishes are lost in the chef’s enthusiastic dish exhibition effort and endeavours. Food is enjoyed by sight I get it, but the thoughts that get into the arrangement of combination of flavours / smell / mouth feel / textures... what you taste in your mouth matters most. Maybe, cooking technique is a mental exercise more so than the actual cutting and heating and arranging ?
i am prety sure he uses colour in powder for the puree
jisun sung have you ever pureed green apple skin? Becausethat's what it likes like.
@@OzzyskylerTheGreat you need to boil the liquid to activate the binding agent (mostly agar agar), the green color will disapear. He 100% used industry food coloring. You cant get that color with natural food coloring like chlorofiel.
toro Or you prepare the agar mixture and then incorporate the juice afterwards
Cost of ingredients £10 ,cost of dish £175
Did he put cooked food back on the plate where raw food used to be? Isnt this a big no no
?!
He cleaned it. Usually you take an extra plate, but I think cleaning the one he used is fine as well.
he cleaned the plate and then torched it, dont u think thats enough? :D
Ever heard of sushi?
@@rivalx288 Ever heard that sushi fish have been freezed for 24 hours, before served? So u cant compare
it was fuckin cooked you idiot
Bang it in the microwave at the end to heat it up
Pairs beautifully with a gold Four Loko
🤣
wat does the blowtorch taste?
Mise en place Chef!!
Nice presentation , but only ONE LANGOSTINO , i need 6 just for appetizer
Great job Chef
You guys seriously need to work on the sound quality of your videos!
Served with the stick in?
Sounds delicious, especially the crunch from the skewer
Well, it was :).
It's gone cold before it reach the table.
For the sake of keeping dishes warm during plating, stuff like heat lamps and preheated plates are things that exist. Just saying.
also im sure this would have been a lot aster if he werent doing it for a camera
shreyash rishipathak you've obvs never worked in a kitchen mate theirs something called heating up plates and the hot plate
evolve ex hahaha mate I am sous chef and have worked all over the world so don't tell me this bullshit of hot plates and heat lamps.
I agree, this guy is working extremely slowly. There are just no valid excuses here.