Service at 3 Michelin star Auberge du Vieux Puits in Fontjoncouse, France. Read and see more at wbpstars.com - only about the best restaurants in the world!
I love food and cooking... but I really don't miss the stress and exhaustion of the professional kitchen. Maximum respect to chefs of this caliber though.
Sense of urgency with yelling in another laungage I wish I could work again as a line cook 2 days a week or something doing this dance everyday is too stressful .
Personne ne peut imaginer la pression d'un service en cuisine,ça frise le masochisme pour faire ça mais quel pied quand tout est fini avec des clients au 7ème ciel de la gastronomie..
That's normal. I used to work 16-18 hours a day. Often you'd clean the kitchen and then all of the sudden guests arrive at 23h!!! So, you end up leaving at 1pm earliest... - This, ladies and gentlemen, IS the REALITY of cooking PROFESSIONALLY.
I hardly see any cooking here lol. For me cooking professionally is being on the line, saute station with 12 pans on and pushing 250 covers with in 1 1/2 hours. For me that's cooking no dramas no bullshit. Clean plate all the time
Tout ce stress inutile qu'impose ces chefs génère un nombre incalculable de gestes inutiles et parfois maladroits. Ils perdront du temps toute leur vie tant qu'ils n'auront pas compris cela.
you must try everything before it goes to the plate, and in a professional kitchen I'm used to use one spoon for each ingredient which is around 200 spoons in 10 minutes of service, a massive rotations of spoons going to the wash and coming back every 5 minutes.
I love food and cooking... but I really don't miss the stress and exhaustion of the professional kitchen. Maximum respect to chefs of this caliber though.
SethHesio haha same here
I miss it the second I walk out the door everyday
That’s what I miss the most
I went there for my birthday and stayed the night. Utterly superb. Even had Billecart salmon champagne in the room mini bar.
Isn't it beautiful to see all that youth working hard and well !!!!!
Le chef trois étoiles est habillé comme mon boulanger de mon p'tit village😂
Wow. Hysterical cooking!
Super restaurant, expérience inoubliable !!!!! En plus la brigade est très sympathique =D
Encore merci a Gilles GOUJON et la brigade =D
This is an incredible restaurant.
That's more like it, proper service that is. I wish on the grind in there, what a kitchen.
c bon de voir ca respect gill. un ami de la ferme de janou ancien second
Sense of urgency with yelling in another laungage I wish I could work again as a line cook 2 days a week or something doing this dance everyday is too stressful .
Wow...
Le reve
First Chef I've seen that can't chop a line decently...
Hahahahah ;)
That cause the hit the bong .
Personne ne peut imaginer la pression d'un service en cuisine,ça frise le masochisme pour faire ça mais quel pied quand tout est fini avec des clients au 7ème ciel de la gastronomie..
...look at the clock...already 10pm and they are still on fire...it is just crazy and not necessary!!!
that also my thought. Whos eating at 10 pm his duck course.
That's normal. I used to work 16-18 hours a day. Often you'd clean the kitchen and then all of the sudden guests arrive at 23h!!! So, you end up leaving at 1pm earliest... - This, ladies and gentlemen, IS the REALITY of cooking PROFESSIONALLY.
I hardly see any cooking here lol. For me cooking professionally is being on the line, saute station with 12 pans on and pushing 250 covers with in 1 1/2 hours. For me that's cooking no dramas no bullshit. Clean plate all the time
And I work 8 to 12 hours a day and yeah that is work and that is reality . Professional chef here too, but a gun on the line.
Love that they have guy just racking up on the plates.
et les toques ??
I wonder what the dish washer doin
Washing 1000 containers/pans/pots they using
Tout ce stress inutile qu'impose ces chefs génère un nombre incalculable de gestes inutiles et parfois maladroits. Ils perdront du temps toute leur vie tant qu'ils n'auront pas compris cela.
Cuisine très bruyante, cela doit être très usant de travailler dans ces conditions, même si Goujon a l air d un bon gars qui aime ses collaborateurs
IF YOU WANT IT BADLY , GO FOR IT AT ALL COST [ I REALLY MEAN IT AT ALL COST !!! ]
C'est quoi c'est trois putain de cerise dans l'assiette!!!
This guy is crazy. Wouldn't want to work for him.
Me watches this would rather have a cheeseburger
1 pauvre tranche de viande sur une assiette géante avec 3 raisins dessus hahaha
The problem with those restaurants (still today), the food gets to your table lukewarm. Keep things simple and serve the food hot, please!
Io devo pagare 100 euro per un piatto che di materia ne ha 5 perché ci sono 8 persone che lo decorano ? Ne riparliamo tra qualche anno ......
in 2:13 those fingers at work. Very bad so . Hopefully better now after so many years
Never trust a skinny chef.
ALWAYS trust a skinny Chef. Trust me...
Wow! The guy still managed to lick the spoon! (0:29)
you must try everything before it goes to the plate, and in a professional kitchen I'm used to use one spoon for each ingredient which is around 200 spoons in 10 minutes of service, a massive rotations of spoons going to the wash and coming back every 5 minutes.
Thats not 3 star ....
Using to much plastic stuff!!!
u ar idiot for real..lol
in 0:49 point the chef touches his nose, the continues finger work without washing hangs. THREE STARS????
Please .. just shut up, my god =.=
Thats okay they are White
stop killing animals for pleasure
no
@@psychoticdagedar9137 do you own a restaurant?
@@sweatnosweat no i just love how they taste