Like 20 Years ago and further as a Chef you would need to travel the World to learn new impressions and Dishes. Today you watch youtube. Not entirely ofc, but such a great ressource. Also : Very nice seeing this almost humble chef preparing and explaning his dishes. Looks like one of those Chefs who actually do work in the Kitchen rather then just owning it.
Amazing play on textures. For those asking about plating times during service, there would be a chef or two organising the plate garnish whilst another will be cooking the hot element. Overall this is actually a relatively simple dish to plate when you break it down. Also, this is a three star joint, this level of presentation is not only ideal, it is practically assumed at this level. Good planning, and a motivated and dedicated team working for perfection is what is not only required to pull this level of cooking off, but is expected by the dinners. And they are paying a premium to have some of the most talented cooks in the world preparing their experience.
@@Unknown-rc6xt That was hardly my life story, I actually made a video with some of my journey through the kitchens if you want to check it out: ruclips.net/video/xvFZjo5PgG0/видео.html
I only wish that at the end maybe the chef goes ahead and shares the menu price. Other than that, I like watching professional chefs because they seem to know everything fit for human consumption on the planet, and how to combine them for maximum taste.
€340 for 8 course meal with caviar, truffels, langoustines,turbot… Expensive but 3* experience and he uses expensive ingredients without charging supplements!
trust me, when they are in action it's another thing, he got 3 star for a reason, you will never wait 21min for a dish in his restaurant this is for RUclips
for real? the chef is using a metal spoon to put the caviar on top of the dish? and plating seems taking forever, what hot is become cold and what cold become hot....
in reality they do another way, always serve in quick 3mins means the dish will plate advanced. you can imagine how they prep, before service. it is a great chef to show you the whole dish from 0 so please be appearciate that if you are inspired ✨️ 🙏. love this chef, and the series.
@@overdolp9832 I totally respect the channel and chefs around the world where they put heart in their work. I do believe he took his time to assemble it and explain it but even though if you look closure from the assembling form 1 element to the last element on the plate it have been taken awhile and assembling will hardly be done in advance. Preps are done in advance, I do believe. I think even though some chefs hold 3 stars, there are still many different in levels within the category.
@@overdolp9832 of course some without influence too much of the food but I think as a chef you want to be maintain the quality as much as possible within he/her border. It is strange to scoop the sorbet way in advance or fried things way in advance. What I always question is these pastries/desert trolley what sits in room temperature or limit protection for the whole shift. How can the chef be certain of the quality all the time if he cannot see or taste it? I think chefs are like working in laboratories, and should work like that also to minimize irregularity.
i have to say, normally i am not that annoyed by bad hygiene, i work in a real kitchen i know how it is, but when you put yourself on the line, to the internet, and withn 3 mins he makes SUCH clear beginner mistakes. I didnt finish the vid. He wipes his dirty squid hans on the towel, dosent use soap on the board, i mean why not just change the cutting board. and then dryes it off, in the same cloth he just wiped his squid hans off in. Yikes for me. i bet it takes good, no doubt. but yeah, u can clearly see he dosent work in the kitchen just a proper CHEF chef. lost his touch. Shame.
It's brilliant to see a true master of his craft, my mouth was salivating watching this
Like 20 Years ago and further as a Chef you would need to travel the World to learn new impressions and Dishes.
Today you watch youtube.
Not entirely ofc, but such a great ressource.
Also : Very nice seeing this almost humble chef preparing and explaning his dishes. Looks like one of those Chefs who actually do work in the Kitchen rather then just owning it.
exactly
yup, even washes his board
and he is a legend
Wow ........ that must taste amazing 👏
Amazing play on textures. For those asking about plating times during service, there would be a chef or two organising the plate garnish whilst another will be cooking the hot element. Overall this is actually a relatively simple dish to plate when you break it down.
Also, this is a three star joint, this level of presentation is not only ideal, it is practically assumed at this level. Good planning, and a motivated and dedicated team working for perfection is what is not only required to pull this level of cooking off, but is expected by the dinners. And they are paying a premium to have some of the most talented cooks in the world preparing their experience.
I’m not too sure why you’re telling everyone your life story
@@Unknown-rc6xt That was hardly my life story, I actually made a video with some of my journey through the kitchens if you want to check it out: ruclips.net/video/xvFZjo5PgG0/видео.html
Is this a R & D kitchen or the kitchen they use for service?
I only wish that at the end maybe the chef goes ahead and shares the menu price. Other than that, I like watching professional chefs because they seem to know everything fit for human consumption on the planet, and how to combine them for maximum taste.
€340 for 8 course meal with caviar, truffels, langoustines,turbot…
Expensive but 3* experience and he uses expensive ingredients without charging supplements!
I couldn't be trusted around that much caviar.
Anyone notice he used the same cutting board and knife he used to breakdown the squid for the onion aswell
yes so what ?
He rinsed and washed it at 2:02
yes! If you put $70 worth of caviar on something and it will taste great. no need for 15 minutes of bullshit
That's a normal practice if all the ingredients go with the same dish. I would be more worried about poultry and red meat than sea food.
Better yet, wipes dirty board with tea towel then wipes clean bench with dirty tea towel.
Almost 21mins preparation time,how on earth do they cope on a busy Fri/Sat evening service if they have 30 orders for this dish?😂
they are fucking fast?they have to slow down for the videos to show everything that happens. also this resteraunt is closed on the weekend
trust me, when they are in action
it's another thing, he got 3 star for a reason, you will never wait 21min for a dish in his restaurant
this is for RUclips
Mise a place
Always the morons with the audacity
You think they don't clean the squid in advance ?
Like AAArie said, google mise en place.
Guy does not look like he has ever cooked in that kitchen before...all over the place.
for real? the chef is using a metal spoon to put the caviar on top of the dish? and plating seems taking forever, what hot is become cold and what cold become hot....
in reality they do another way,
always serve in quick 3mins
means the dish will plate advanced.
you can imagine how they prep, before service. it is a great chef to show you the whole dish from 0
so please be appearciate that if you are inspired ✨️ 🙏.
love this chef, and the series.
@@overdolp9832 I totally respect the channel and chefs around the world where they put heart in their work. I do believe he took his time to assemble it and explain it but even though if you look closure from the assembling form 1 element to the last element on the plate it have been taken awhile and assembling will hardly be done in advance. Preps are done in advance, I do believe. I think even though some chefs hold 3 stars, there are still many different in levels within the category.
@@changyone in my experience, it can.
@@overdolp9832 of course some without influence too much of the food but I think as a chef you want to be maintain the quality as much as possible within he/her border. It is strange to scoop the sorbet way in advance or fried things way in advance. What I always question is these pastries/desert trolley what sits in room temperature or limit protection for the whole shift. How can the chef be certain of the quality all the time if he cannot see or taste it? I think chefs are like working in laboratories, and should work like that also to minimize irregularity.
He’s just showing how the dish is made. It’s an example. Not the way it’s done during service.
rubbish
what an ugly plate
i have to say, normally i am not that annoyed by bad hygiene, i work in a real kitchen i know how it is, but when you put yourself on the line, to the internet, and withn 3 mins he makes SUCH clear beginner mistakes. I didnt finish the vid. He wipes his dirty squid hans on the towel, dosent use soap on the board, i mean why not just change the cutting board. and then dryes it off, in the same cloth he just wiped his squid hans off in.
Yikes for me. i bet it takes good, no doubt. but yeah, u can clearly see he dosent work in the kitchen just a proper CHEF chef. lost his touch. Shame.
I don't think he is 3 Michelin star Chef，because I found many details of him is not professional skills