No. 1 Restaurant in 2016 and 2018. How about now? - Osteria Francescana (Massimo Bottura)
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- Опубликовано: 9 июл 2024
- #finedining #osteriafrancescana #michelinstarchef #massimobottura
My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission - to find inspiration in gastronomy.
I love fine dining, good wine and sharing what I know with other people.
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Massimo Bottura is truly an icon.
He’s a TV personality, businessman and humanitarian who is driven to make the world a better place. In 2019, he was named one of the one hundred most influential people in the world.
But still, he is best-known as the man who turned traditional Italian cuisine upside down.
Massimo opened Osteria Francescana in 1995. In 2002, he gets his first Michelin star, in 2006 he gets the second, and in 2012, the third. It’s the only Italian restaurant named No. 1 by the Worlds 50 Best Restaurants. And not once, but twice!
osteriafrancescana.it/
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Check out my 1 Michelin Star Restaurant:
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tags
osteria francescana
massimo bottura
3 michelin star
no 1 restaurant
world's 50 best
restaurant review
It’s crazy how fast we got to 10k subscribers. Thank you all for the support, more videos on the way! 🙏🏻
In case you don't want to miss it, hit the subscribe button.
You make great content, and its very informative and well produced. I always look forward to your videos.
I wish you could visit Peru to eat at Central and Maido top 10 restaurants in the world for the past years
Please go to The Restaurant Gordon Ramsay in Chelsea UK
No much people review this 3 star michelin restaurant
In order to achieve 3 stars, the dining experience needs to be just as good as the food. Having to dine in that room does not deserve 3 stars!
1 year later, look how far you got with this amazing channel on food and wine:) i love it
I love how you’re simultaneously super respectful of the people and the restaurants you review while staying critical. Great combination, keep it up! It’s great to see someone who tries to stay objective in their assessment! 👍🏼👍🏼
Let's go. This channel is quickly becoming one of my favourites in the cooking genre
Go where? To the restaurant?
@@MarkSkids 🥱
Great review!
Although it looks somewhat disappointing to be seated in a windowless room, remember that restaurant proudly boasts with the “osteria” in it’s name, connecting even more with Italian tradition. And it’s situated in old Italian building.
In many traditional osterias, windows are a rare sight. It’s a logical architectural choice, aware of the environment. Thick stone walls and narrow facades and streets protect you from the summer heat and winter winds.
Massimo simply embraced his Italian heritage, instead of going against it.
Of course, with today’s fame and finances, he would probably pick the better place than in 1995., but that is a charm of tradition for me.
You know that this channel will reach 1mil subscribers this year because of insanely high production and informative format + super respectful guy!
With the amount of work and dedication that you put into these videos, and the precision with which they are filmed, your episodes have the quality of an amazing tv show. I'm sure you will easily reach 1 million subscribers, dedication and hard work always pay off. Keep up the good work and can't wait to see the next episode!
Having been to several 3 michelin star places, I've come to realize the following:
1) Not every dish is going to be the same for every customer. Some things I enjoy eating more than others. But that doesn't have to mean it was improperly prepared. It just didn't suit my tastes
2) Worth becomes something in the eye of the beholder. If you are into food and respect the fact that doing 3 michelin star food is incredibly labor intensive for a reason; then worth becomes more justifiable. But, there are no doubt lots of people who go here entirely because it is expensive and a status symbol.
3) The first time you see food like this will always have that novelty that becomes hard to top. Every time since, I've been less wowed by the food, creativity, and the service as compared to that first time. Its kind of unfortunate but true.
your last point is pretty interesting. I sometimes feel the same, not for cuisine, but for albums. I listen to a lot, a lot of music, dedicating even 5 hours of my day (everyday) to solely listen to music and pay attention to it while I do nothing else. and similarly to these restaurants, when I find that one album that blows my mind, for the few days that follow I feel like everything else I listen to just isn't the same, it just lacks the magic. but then time passes and all goes back to normal. to me these exclusive experiences are good to have once in a while, one because they're really special and almost nothing else offers what they do, and two because it's kinda true that if you lose yourself in them then everything else is going to pale in comparison. it's also like an addiction, the monent you feel it is so damn great and the moment when you don't have your desired pleasure you feel awful and feel the need to experience more. which is also why some of my favorite records I don't even play once a year, I rarely go back to them to be honest; there's a force that drives me to keep looking for new music in hope that I will find another one of those gems. and the same you could do for restaurants: the incredible experience you may have in such a high level restaurant should not dim all the others, greatness is waiting to be discovered sometimes and you may never know if the restaurant you step into next is going to have that magic or not. greatness always shines, do not compare to the best of the best, but rather appreciate something for what it is, its own experience. or maybe I just went off and all of this is nonsense. eh, I don't know
Point 3 is exactly what I have with pretty much all 'fancy' restaurants, it's more of an experience, like going to Disneyworld. I have that feeling especially with the Fat Duck...you'd probably be bored the 2nd time you get the seashell with earphones. Personally, I much prefer enjoying a normal 3 course meal with family/friends at that local place you all enjoy.
@@Jorg05111980 I think this is a good point. Treat it like a once a year kind of thing. But going to many of these several times a year will truly kill the experience. And my favorite thing now is to find a new restaurant that's got a few different items to try and being completely satisfied with the food. Could be a new ethnic restaurant elevating a fish taco or a really good Italian restaurant serving the most well made plate of pasta.
Really enjoy how you aren't afraid to describe criticisms of the restaurants you go to in a fair manner. Another banger. Thanks.
Congrats on 10K, well deserved! Amazing quality, looking forward seeing the channel grow!
Love watching your channel growing! Every video has been a pleasure so far and shows incredible quality 😄
Really honest review, I loved it. Usually people love the "salad Fiorentina" thing, it is refreshing seeing someone with a different opinion, while still respecting the creativity and intention of the chef. Keep going, you really deserve a million subscribers!
As a culinary student and business owner studying classic French technique, this channel is inspiring. Perfection is strived for, and you can see the hard work behind the brigade
I knew when I first saw the Marseille video that this channel would grow explosively. Congrats on 10k subscribers!
Alexander's critique was right on from the wait staff to the food starting at the 6:48 mark. It's hard for a restaurant, even a 3 Michelin star restaurant, to be a perfect 10 on everything. A wonderful dining experience never-the-less at Osteria Francescana. Many other top restaurants to try before I return to Massimo's.
I went to Modena last month with the wife to pick up my (our...her) Ferrari Purosangue. When I became fortunate enough to afford a Ferrari a few years ago, my wife said I could only buy one if it was 'family friendly'. I'm sure it was her way to stop me ever buying one! When the Purosangue launched she said I could only have one if we visited Osteria Francescana when we picked it up....again I'm sure she didn't think I would travel to Italy to pick the car up as we live in London. The obstacles didn't stop there! After promising a table at OF, I rang the restaurant myself in December - and was told they had no availability! In the end, the guys at Ferrari managed to booked the table at OF for us!
We drove from the factory to the restaurant and back. The food was amazing and we were also fortunate enough to meet Massimo.
A great weekend I will never forget!
And then you woke up
I am in awe of the quality of this vid and the work that goes into each vid. Im glad to say i was here at 7k sub and will be proud to say it again when this channel reaches 1M or more because it deserves that much.
really appreciate the honesty. You clearly aren't paid for these reviews. A lot of fine dining channels will say nothing negative about their experience but you are honest and raw (especially about sketch which I have also been to). keep going and you will be htting 100k subs and 1mil views per video!
Love this channel! Instant sub since ep2. Looking forward to see this channel grow in the many years to come 🙏🏻
So glad for the honesty and transparency on these Michelin Star establishments.
I always enjoy your videos and love how calm and good you describe every single detail, this chanel will get to the end of the year minimum 100k so I am very happy to see this small chanel rise itself up to the throne.
I’m so happy to have found this channel. Everything that I was looking for concerning fine dining.
Your honesty is refreshing and makes it enjoyable to watch. Not every dish of each course will be amazing and that's what makes your channel intriguing. Kiraly vagy.
This channel deservers a three michelin star. 😉
Btw i work in a michelin star restaurant and its nice to see people interested in this type of videos and to see the dedication of all professionals behind the stars, thanks for showing that.👏👏👏
I think this review/reviews are fantastic as I see many others videos that are talk about their expernieces of the restaurant but don't discuss the impact of those in a more objective lens. The vegetable dish I think I would love as I have slowly grown to love eating vegetables and the way you described them it makes me want to try them even if you didn't due to prefence
Love how this channel is growing so quick🎉
my wife introduced this channel to me..i watched 2 episodes one after the other and immediately hit the subscribe/set alert button..well done !
This channel is amazing, cannot wait until I can travel to these restaurants!!!
Can't wait to see this channel blow up. Amazing quality.
Excellent channel. Just discovered it and subscribed. You can tell very easily that your reviews are honest. All the best 👍🏻
LOVE this chanel thank you soo much for the story telling and everything
watching this while eating cheapest instant noodels , when i close my eyes i can feel the white truffle taste
these videos have amazing production quality, great job man
Love this channel!!
Great review! I’m a new subscriber and cannot wait to follow your journey. I was fortunate enough to attend OF in October- my feedback would be very similar to yours tbh. It didn’t blow me away and a few of the dishes “weren’t for us”. The wine pairings were good, I really enjoyed the Mascato, it is so fresh and vibrant- I ordered a case to have at home soon after! Keep up the great work 👍
Love Your Videos and your inside knowledge.
every aspect of these videos are fantastic
You review these places with a refined precision. I work at a Michelin Guide bar in Orlando, Florida. These reviews always remind me how different these multi-star places are.
I happen to have stumbled across this while visiting Orlando. What is the bar?
I love Osteria Francescana, I went last year and had the tasting menu and wine pairing. Fantastic experience, and I have another booking in august this year.
this channel is so great. very well presented. keep going
Very good assessment. I like this presentation style. Educational too.
If Eater's Mise En Place had a POV of the diner. This would be it. Keep these videos coming sir!!!!
I love that chef his food is beautiful and has a story behind it all
You really know how to transform a review into a beautiful story.
Loved Massimo in the Venice episode of Somebody Feed Phil. Very eccentric, in a great way. Very charismatic.
Good job, sir ... Keep up the good quality videos
Love your videos 😊😊
Ate there a few years ago and it was incredible. We were on the waiting list for months and only got the call the day before when we were in Florence. Also enjoyed our day in Modena, sort of a sleeper day trip not many people ever mention.
My favourite FOOD CHANNEL EVAHHHHHHH
I like that you're not afraid of speaking your mind, it makes videos more authentic and not like an ad. Unlike the other places you went, Osteria Francescana seems like a bit letdown for you and didn't quite reach your expectations. Btw, if it's possible, please make the videos a bit longer and give us more details on the food.
This channels going places. Well narrated content
this channel is so good, good luck growing
This channel will blow up!
How beautiful is this story? And Alex... Portugal here. Since discovering your channel I've cancelled my Netflix subscription, thank you very much.
i love this channel this will help me a lot about the service because i worked as a service for 6 months now luckily i found you mr. Alexander
I'm going in November. Can not wait. I have been to 2 of his events/dinners in Miami.
I cant wait for this channel to blow up. Im going to Sat Bains in April. You should visit!
Another sparkling wine of Italy: Alto Adige Metodo Classico is one that in my opinion sometimes can beat champagne.
Babe, wake up, new Alexander The Guest upload
Went here about a year ago - really amazing food and super nice guy
mir gefallt seine ehrlichkeit. er bringt es sehr gut rüber wie es dort wirklich ist
Hey Alexander, I'd really like to see longer videos, I feel like I'm wanting to know more even if it's just more camera footage (even stills). Cheers man! I'm enjoying your content!
Love the experience from ur pov
beautiful video
Alexander the guest and jules cooking are definitely my favorite food related channels
I visited Osteria Francescana a month ago, but the one in a hotel Casa Maria Luigia and I really loved it!
Great choice! I've watched a few Italian language videos on this place. My Italian stinks though, great to see one in English. 10K subscribers +++
I was waiting for this one! Amazing. Your quality screams more than 10k subscribers but baby steps....
this is such a fun channel. bro you deserve 1m subs not 10k. can't wait for that day for you.
superb content
Amazing 🤩
I dunno, I need something that’s more substantial as a main before we move on to sweets. I remember at Alinea it was like duck prepared 40 ways or something and it was pretty disappointing too. All tiny bites on a big plate. Great video. Keep up the amazing work.
Thank you
Im lookin forward to your review of the French Laundry. 😋
I really like that you are honnest and Pro :-)
For 1000 € (2 people), and a 3-star Michelin, you should expect more than that, a sense of uniqueness, uniqueness of the place, uniqueness of the way you are treated and also uniqueness of the time. Dishes are not enough for that.
Had a very disappointing dinner there in 2014. Snotty service, mediocre, but hyped food. Absolutely no reason to return.
Come to 3 michelin star Frantzén in Sweden Stockholm! :) Also a trip yo youre own resturang would be fun! Also nice production and content!
Where was this channel all this time? I’m sồ enjoying it❤
I really wouldn't be happy travelling all the way to Modena , paying €320 each just for the food and getting the meal that was served to you. There's no stand out courses and very little excitement in your €1000 meal for 2.
On the other hand my own experience was world class , all served by Massimo himself and I was fortunate enough to have the Tasting menu of Massimos classic dishes.
I've wanted to return again for a long time but certainly wouldn't want to go back and eat this menu what you had chosen. I'd be very pissed off.
I have been to a number of similar restaurants and its not for me. Too many dishes, very complicated to understand what you actually eat, form over taste, posh-boring environment. No thanks. Instead I prefer restaurants with soul, a la carte menus, extremely good food that you can recognize with friendly but not snobbish service. As a matter of fact I very recently experienced one of the best restaurants in my life in Genua: Zeffirino. Family is still working there! Beautiful and historic interior, great selection of food and wine, really fun that they prepare some of the food in front of you. And the food was fantastic! Maybe I was lucky that day but in my book it was better than many 3 star restaurants.
you are making me fall in love with this channel. quick question : what kind or brand of spectacles are those ?
Figo! Basically this is a script that justifies itself
Abac for me besides quique da costa have been the best experiences i had !!!
Great content. Though as a teetotaler, I am always also interested in the alcohol-free alternatives to the wine pairing.
Another great video. Can you do El Cellar De Can Roca at some stage?
Good video. From the looks of things, it really does look like your cramped in there. I don't know how much I'd enjoy a meal if I had another table 5 feet away from me.
You must try Villa Crespi by chef Antonino Cannavacciuolo,took the third Michelin star this year
I am really glad I watched this vid, another great entry 🙂
I have to admit, for me personally, the dishes I saw in this video look interesting but slightly unappealing. Where is the balsamic short rib, the perfect Ragu he featured previously on his menu? And not nearly as many luxury ingredients as I would expect.
I'm sure this was still a brilliant meal, but it actually had the effect of putting me off more than attracting me...not what I had expected.
Nice Video
Is the addition of sauces over the dish while already served a way to compliment or to prompt the main course?
I love Osteria Francesca, the window less room was a mandatory choice beacuse Francescana is in the centre of Modena so the rooms can't be changed for Paesaggistica (in old town in Italy you can't change what you want if you are in hystorical city centre). Can i suggest you his Casa Maria Luigia in the countryside for a more batter and lighter experience. P.s. next time in italy try Enrico Martolini al Mudec in Milan: not only a 3 ster michelin but olso chef Enrico has a total of 12 michelin star!
Well, to be honest, not to underestimate the importance of Massimo Bottura, the one thing that effectively saved Parmigiano was the idea of "solidarity Parmigiano", the italian population was asked to buy damaged cheese form the wheels broken by hearthquake at a symbolic price (lower than the market one for perfect cheese but still high enough to guarantee sufficient income to the hit producers) to help the region and it worked extremely well.
I had the same menu, and the same opinions as you. To be honest, I went home a little bit disappointed. I really enjoyed the panettone and the 3 raviolis that are not described in your video.
Hi, would you do a video about La maison Pic ?? Thank you and I love your video !
Is that all of the dishes or some haven't been showed in the video? The 5 ages of Parmigiano for instance. Really enjoy the content, keep it up!
Try Akoko in London to see some amazing West African food with top tier service.
Only just found this channel, leaving this comment here for when it blows up in a year.
You should try Alchemist i Copenhagen its a crazy 2 star Michelin resturant with 7 hour seeting and multiple rooms you go throw
Come to Malmö, Sweden. We have some michelin here and fine dining. 😊
Please can you show Hof Van Cleve in Belgium? Peter Goossens is retiring in a couple of months.
You're incorrect on your information.
The cheese dish he created for people to cook at home was not the five textures of Parmesan. It was a risotto.
And it wasn't Massimo who first dropped the lemon tart to create that dessert, it was his sous chef from Japan.
I can't argue with the accolades because the majority is always seen as right in this world but as someone who has been eating in 2 and 3 starred places for decades, worked in the industry myself, has a degree in food science and is utterly obsessed with the world of food (my 5000+ cookbook collection can attest to that) I can tell you that Francesscana did nothing to revolutionise Italian cuisine, he made it more noticeable to those who read Forbes magazine and became the most recognised Italian chef but if you know anything about Italian food you would know that Le Calandre does the most intellectual and innovative cuisine in Italy (along with a couple of others) but Alajmo he is just not so en Vogue.
p.s I lived in Italy for over four years and my Italian wife's father is a wine collector in Italy so I'm not new to this food.
Bests