Cooking with two Michelin star chef Jeroen Achtien** - Cooking with the stars***
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- Опубликовано: 3 авг 2024
- Hey guys! Today is the second episode of my "Cooking with the stars!" series. In this series I'm cooking with my favorite chefs and today I'm cooking with two Michelin star chef Jeroen Achtien from restaurant Sense in Vitznau, Switzerland! It’s an unforced duck liver snow with marinaded pineapple, a jalapeno lemon gel, oyster, beurre noisette apple and caramelized sunflower seeds. All great recipes, so enjoy guys!
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Man, I love this video! Especially since you're the only one I watch that can understand and explain to the viewer what we are experiencing. Many food channels try to explain the dishes but none like you can. I really transformed my cooking these last few years so much so many people think I'm a private chef! I still have ways to go until my understanding is at a level like yours and I hope I can create dishes like you and Jeroen Achtien!
You're to kind! I really appreciate the support and I'm glad I can be a small part of you amazing journey! Have a great day
Great video and of course getting out to other chefs to look at different techniques and experimentations is really helpful to expand your culinary knowledge
As always, an awesome video. I would have loved to know a little more about how Chef Achtien developed the dish - what was his inspiration, how he decided on the combination of flavors, etc...
This video deserve more views , well done Chefs
There aren’t many step by step instructables for cooking at this level. This is simply fascinating. Crazy amount of detail I’ve learned so much. Except where to find liquid nitrogen….
Hi Jules, your video's and website are becoming my favourite. I love the fact that you do more advanced cooking techniques, which certainly caters to an interesting group of amateur cooks. In the last few years when I go to high end restaurants, I find the plant based recipes much more interesting than the ones that have meat/fish. I'd love to see more of that on your channel. Maybe some inspiration like mille feuille beetroot from Joris Bilderdijk or recipes from de nieuwe winkel in Nijmegen. Keep up the good work
I am soooo confused..
I don't know what's more beautiful?
The Chefs, the dish, the restaurant, or the View in the video
This was phenomenal, thank you! I doubt I’ll ever try to recreate this dish as a whole, but there are so many of the components I’m absolutely going to try in different dishes.
This channel is quickly becoming one of my favorites.
Thank you so much sir! Means a lot
Wow, Jules, that's truly an amazing video from you. The passion and professional level at which you both cook shine through with great enthusiasm and are incredibly inspiring. Thank you for the fantastic work you put into the video and for taking us along on your culinary journeys! You rock!
Amazing!!! Chef!✌️
Thank you so much,Jules! You inspire me ❤️ I love all your videos. Can’t wait to see more
Wow this is next level 🤯
Terrific video . Only learn for you 2. Impressive man . Awesome .
What a joy to watch this beautiful video, full of knowledge and passion by two very sympathetic men, who also enjoy it immensely.
We need more of this video please
Two of the best chefs on the block 🎉
Phenomenal episode!! Love the interview at the beginning and getting to know chef Achtien a bit. And what an amazing dish. That restaurant is now definitely on my to visit list!
That's so great to hear!
Thank you for this beautiful, educational and fun video. Enjoyed watching both of you work and loved the concept of the chefs delivering food to the diners. That would really enhance the experience.
It's also great when chefs bring and explain dishes. It really brings the dish to the next level
Amazing channel, really happy to have found this
Glad you like it!
What a great inspiration from excellent chefs both of you . 👍🏻👍🏻
Appreciate it! Means the world. Have a good one 🙌🏼
Jeroen is now head-chef & owner @ restaurant Inter Scaldes in Kruiningen, Zeeland (Netherlands) and has a variant of the unforced duck liver with ice from beetroot and dry-aged beetroot and sunflowerseeds. It's ridiculously tasty.
Excellent technique and great recipe
Tip Top as Always.... you are a star Jules 🍻
Appreciate it! Means a lot
super techniques, et jolie au niveau graphique super chef!
thanks for your channel =)
Jules, the production quality, video content, everything is amazing !! It almost pains me to say this but this material is even better than Gronda's latest "masterclass".
Thank you so much! Love making this new series, the next one is already on the agenda
Wonderfull your are both crazy, live it so much!!! Wonderfull dish thank you for sharing this ❤
Thank you Mattia!
What a beautiful video!!! Just stunning!!!
Thank you so much Jennifer!
Amazing
Thank you Mohamad!
This is some next level s***. Thank you so much for the insides, really inspiring !!!
Glad you like it! 🙌🏼
Love from India dear chef👨🍳
Thank you so much! Have a great day 🙌🏼
amazing !
Thanks Arthur 🙌🏼
Hi Jules ! Thanks for the nice content. Little question : why do you never use any pepper as a seasoning ? thanks!
It's wonderful to see what's behind such dishes in a professional kitchen!
One question: how don't the jalapeno seeds make the gel bitter? Is it because overall there's enough mass to balance it or the overall tartness of the lemon?
I love your videos and have learned a lot from them. I was curious if you could make a Beet dessert using red, gold and candy cane beets. I have a lot of vegans and vegetarians that are members of the fine dining club i am the chef at. just trying to get some more ideas for them. thanks for the help if you can.
Great video as usual. Are you gonna share the recipes on your website?
Just uploaded them 🙌🏼 www.julescooking.com/single-post/cooking-with-two-michelin-star-chef-jeroen-achtien
Love this format.
If possible it would be nice to have some of the doses used...but i understand if the chefs may want to keep their recipes a bit secret.
"Curcuma" in English is turmeric.
Dag Jules. Hoe krijg je het voor elkaar, de content is heel fraai, de edit is echt precies goed, net als je gerechten, (daar heb ik minder verstand van) ik kan me voorstellen dat er een hoop tijd in gaat zitten, lekker clean, to the point. Ik geniet er van. Wou ik even zeggen. Ik geef het door!
Jules, i forgot to ask, will the full recipe also be available on your website ?
Wauh. So beautiful 💓
Nice chef! Very inspiring🙂
Hope you can give me some of your recipe😁..Thank you!
I've always whatch your videos
Another restaurant on my to go list 😅
Haha brilliant!
@@JulesCookingGlobal Van waar heb je je snijplank trouwens? :) Lijkt me handig met dat bakje daaronder.
Hey Jules, how do you/michelin star cooks create such dishes? For example, when I'm thinking of combining ingredients X, Y and Z for a dish, I already can find it difficult to know how it will work and how it will balance out. I can't imagine having to do this with such strange combinations, and such difficult preparations.
How long does it usually take for you to build a dish? Does it come to you naturally? Or do you first create 20 dishes that weren't quite good enough before the viewer sees your videos?
Maybe it's a fun idea to make a video about how you combine flavors!
2:06 I didn't know that Daniel Ricciardo also has cooking chops.
😂😂
Hej, i can’t see the recipe on julescooking yet. Is it uploaded?
🥰
Appreciate it Samuel 🔥
What mixer was it? A Robot Coupé? Do you know the model?
No wonder at the end they say.. That will be $9999
It takes so much effort
where do you guys get all your stoneware out of curiosity?
My plates are from J.L.Coquet, I visited them this year and made this video ruclips.net/video/NTRmYJVUt3o/видео.html
I'm not sure where Chef Jeroen bought this plate. I'll ask him
@@JulesCookingGlobal thanks jules, just realised i'm not the only one who's asked 😂
Looks soo beautiful! But I personaly can't stand the scraping noise of silverware on all these ceramic plates and dishes...Wouldn't korean wooden spoons, for excample ,not be more suitable for the look AND Sound? What do you think?
Otherwise...gogeous delicious creative plates very few people are priviliged to try 🎉
How to store the duck liver powder? I wonder.
You can store it covered in the freezer
Thank you! I love cooking and I am passionate like you, and I really love your videos.
yes, for sure you look like my neighbour
Aska in BROOKLYN
Dear Chef Jules, ruclips.net/video/D4H6aFV7W9A/видео.html
On the right hand side of the chef uniform have this letter "H", what's that mean?
Its the logo of le nouveau chef, brand of the jackets