What a lot of people don't know is that some foods will stain the skin on the hands and fingers of the chefs prepping it. The dark lines around his finger nails is most likely squid ink, maybe kneading pasta, or some other substance. Black or brown looking fingers do not have 'dirt' on them.
Saddmun Ahsan Yeah, like Paul Moisey said, a high quality rapeseed oil can also have an interesting flavor. I've e.g. had rapeseed oil ice cream which was quite nice.
This isn't just a simple thumbs-up/thumbs-down dish. It's certainly something I'd order from a menu. (I'd swim through an ocean of puree for a single scallop like his.) But, for me doing a dinner party, the recipe would be unrecognizably simplified. The heritage carrots spiked my interest because I recently found red carrots not long ago, and I always want some red on the starters. Piques the appetite, I think. Modern restaurant plating is all so derivative. Fiddly bits strewn about is ... well, it's become tiresome. Tiresomely redundant. But then isn't that what Michelin stars are measuring ... steadfast reliability and comfort.
You couldn't just put the carrots themselves in the oven could you?! So much waste of product. I'd be much more impressed with you if you had utilized the flour/salt mixture combination in another way as well.
The colours on that dish, wow!
Those scallops are huge
Very nice dish!!! Its so colorful!!
Very nice and well balanced dish...
What a lot of people don't know is that some foods will stain the skin on the hands and fingers of the chefs prepping it. The dark lines around his finger nails is most likely squid ink, maybe kneading pasta, or some other substance. Black or brown looking fingers do not have 'dirt' on them.
Then why does my finger look similar when I stick it up my bum?
excellent
lovely dish
very satisfing
Yummy 🤗🤗🤗
nice dish!
Awesome!!!!
Lovely ✌
Please update ingredients with English subtitles
Tanx
Like it!
Jesus, those are some monster-sized scallops!
Needs a harder sear
I would sear the scallops in a hotter pan. But still looks amazing
So beautiful
yeah mine craft
The dish looks incredible but get that pan hotter before dropping those scallops in. Like way hotter.
how many michelin stars does your restaurant have?
why would he finish with rapeseed oil... a neutral tasteless oil. How does that add to the dish??
It's probably a texture element as opposed to a flavour element, just a guess though.
Extra virgin rapeseed is nutty and delicious
6 stars actually
Rapeseed oil isn't tasteless
Saddmun Ahsan Yeah, like Paul Moisey said, a high quality rapeseed oil can also have an interesting flavor. I've e.g. had rapeseed oil ice cream which was quite nice.
This isn't just a simple thumbs-up/thumbs-down dish. It's certainly something I'd order from a menu. (I'd swim through an ocean of puree for a single scallop like his.) But, for me doing a dinner party, the recipe would be unrecognizably simplified. The heritage carrots spiked my interest because I recently found red carrots not long ago, and I always want some red on the starters. Piques the appetite, I think.
Modern restaurant plating is all so derivative. Fiddly bits strewn about is ... well, it's become tiresome. Tiresomely redundant. But then isn't that what Michelin stars are measuring ... steadfast reliability and comfort.
Very suprised a 2 star chef would serve scallops cooked like that
You couldn't just put the carrots themselves in the oven could you?! So much waste of product. I'd be much more impressed with you if you had utilized the flour/salt mixture combination in another way as well.
So there’s a problem with intensifying the carrots flavour?
@@joemaxwell3145 When you do it kind of a silly and wasteful way just so you can write the words "salt baked" in the description on the menu... yeah.
He needs to clean his nails. Michelin star my a**e
Learn how to properly sear a scallop. That was a joke!
Vanzgardian1 how many michelin stars does your restaurant have?
dirty hands
you probably never worked in a kitchen before
filth nails, puting finger inside food
there not dirty it's from the purple carrots; those things have such a strong stain
Pfffff 2 stars, bye.