Ive seen other videos involving this chef and he seems passionate in what he is doing. I find it cute and nice to watch. You people need to stop criticizing, im sure he knows what he is doing I know everyone is allowed to have an opinion but dont blindly come after him without any basis
I appreciate his passion to his craft, but these small expensive portions are stupid. That’s a $5 plate of food. I grew up on the islands with food fresher than than that and it wasn’t pretentious. Fine dining can really be obnoxious.
Cauliflower puree...(oh wow) Toasted hazel nuts...(oohhh ok) Acidic gel...(huh) Powder made from onions....(onion powder...now I'm getting pissed) Acidic gel again...(wth) Shallots pickled, marinaded on a paper towel, and handled by a tong...(you're shitting me) Salad leaves from the garden...(this has to be a crime) Langoustine, charred to exactly 40 degrees...(you coulda just served this...)
d2touge Since you seem like the Ghandi of cooking, what exciting ingredients would you serve the langoustine with? That this michelin starred chef obviously missed.
It'd be really strange to serve this without acidic flavors, like lemon. He's made a gel, that's pretty exquisite. The quality of fresh picked foods shouldn't be a cause for alarm, especially with all the e coli outbreaks we are seeing in greens from the store. e coli is from animal feces, so these outbreaks are disturbing for other reasons.
Ive seen other videos involving this chef and he seems passionate in what he is doing. I find it cute and nice to watch. You people need to stop criticizing, im sure he knows what he is doing
I know everyone is allowed to have an opinion but dont blindly come after him without any basis
Without basis? He’s obviously a pretentious idiot. And anyways, Hu are you to comment, Fanny? 🤣
Beautiful! A cook should give a kiss to his langoustine Before plating 😎
it's part of a 8 course tasting menu, and trust me 8 courses will fill you up good.
When you said not too much hazelnut .. I actually found it to be a lot . This is funny
i thought so too
The people whining about the quantity have never been to a restaurant like this. THIS IS PART OF AN 8-COURSE MEAL, don’t be so dense.
6:21 nice lick of the finger whilst Plating from the guy in the background 😂
Can anyone inform me of what the acidic gel made from. I couldn't hear him clearly. Thanks.
no pijnboompit
That looks really nice . Sounds really tasty to .
What makes the glaze brown dark?
Mooi werk man!
Lekker!
Who cooks with tweezers?
This plate where can i find this?
Most plates for michelen starred restaurants are made to order so there might be a chance they dint sell em
It looks one of the Bonna line
How much is that?
3 months of my mortgage payments, probably.....
Yummayyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy
Can anyone help with the brand name of these checkered tea towels in all these Michelin videos?
Chaud Devant
That pile of cauliflower stuff seems way over the top and needlessly complex.
beautiful
you don't get 'charcoal' notes from a blow torch. you get butane, or propane, notes.
wooooow
God I have those pretentious huge plates for a mouthful of food.
that's serious
6 minutes pour monté une seule entrée
I can’t wait to get these type of resources to showcase my abilities. Soon come
The plate choice has to be a joke. Food itself seems really good.
I love deep plates. So nice to eat and amazing for presentation of small dishes.
@@minkattshatt pretentious crap
I dont think "Not too much" means what he thinks it means.
I also wish he would have gave me 6grams of claw meat for that empty void in the dish.
Is that just a starter? Or part of a large tasting menu? Surely that can't be a dinner!
It's his third dish on his tasting menu so this is not the full meal.
It is the third course
I don't want.
cooking with camping.gaz is awful.
Gas is gas?
I appreciate his passion to his craft, but these small expensive portions are stupid. That’s a $5 plate of food. I grew up on the islands with food fresher than than that and it wasn’t pretentious. Fine dining can really be obnoxious.
How is a living langoustine not fresh?
Tom Vos read before commenting. Didn’t say it wasn’t fresh.
Charles Sands “Fresher” how is it gonna get any more fresh than this?
He touched the alive prawn and didn't wash his hand before touching the food...is that really safe?
Yes food safety is overrated anyway
Cauliflower puree...(oh wow)
Toasted hazel nuts...(oohhh ok)
Acidic gel...(huh)
Powder made from onions....(onion powder...now I'm getting pissed)
Acidic gel again...(wth)
Shallots pickled, marinaded on a paper towel, and handled by a tong...(you're shitting me)
Salad leaves from the garden...(this has to be a crime)
Langoustine, charred to exactly 40 degrees...(you coulda just served this...)
d2touge Since you seem like the Ghandi of cooking, what exciting ingredients would you serve the langoustine with? That this michelin starred chef obviously missed.
@@samuelpetersson1243 Langoustine charred to exactly 40 degrees. Add a pinch of salt.
"Less is more" is what I'm saying.
@@d2touge I agree less is more in a lot of cases but you have to trust the chef that the overall plate will be delicious.
@@samuelpetersson1243 Will do sir!
It'd be really strange to serve this without acidic flavors, like lemon. He's made a gel, that's pretty exquisite.
The quality of fresh picked foods shouldn't be a cause for alarm, especially with all the e coli outbreaks we are seeing in greens from the store. e coli is from animal feces, so these outbreaks are disturbing for other reasons.
One bite dish.
moron :^)
@@9Gabba9 big mouth!
1 of the 8 courses that will fil you up, trust me✌👍
Touches raw/live seafood, doesn't wash hands 🤢🤮
Boah... shut up