Me walking into local florist shop: Hello, can I get 2 pounds of your finest flowers? Clerk: Sure, is it for a special someone? Me: Nah, it’s for a Caesar salad Clerk: * _Que_ *
Thats because there standing next to Massimo Bottura head chef and owner of the number one restaurant out of the "world's 50 best restaurant" that also happens to have three Michelin stars the highest you can get and he's created signature dishes that are iconic and pictures of his food is hanging in the modern art museum in Los Angeles look for " oops I dropped the lemon tart" he is a living legend and if I was his sous chef I would be nervous working besides him too
Food has to be without too much flavour as the ingredients has to produce its own flavour . So i like everything simple Good garlic, very good cold pressed olive oil, onions if required , and very good fresh chillis if is needed. And good fresh produce and its fine to me. admire people who loves sauces. Salad cremes , maionese etc... Simplicity is what i love in food.
Hello beautiful fan, Thanks for the love and support on here, I really appreciate...where do you write to me from? Don't forget to watch out for my newest release Much love!
I should note. Everything I’ve found about working with massimo are positive things. I frankly believe that massimo was caught off guard and hadn’t really developed many TV show chops when he became famous. I doubt his employees have either.
fuck tv he is better than this garbage gordon ramsay and many other tv chefs, the best chefs in the world are not the famous tv ones, these are just garbage
He says hazelnut..”come un Gianduiotto” which are some chocolates from Turin..so I’m thinking it’s “crema di Gianduia” (kind of hazelnut cream) .. the most famous one is Nutella.. Now I don’t know if it’s Nutella and he just can’t say the name of the brand..or it’s homemade
It looks like a picture and sure it tastes delicious, but it should be named Massimo salad. Cesar salad was created in Mexico and we never eat it with pizza, nor tacos....
scommetto tutto buonissimo...ma da snackista/pizzaiolo quale sono,accettate un consiglio:riappoggiare la pizza cotta sul banco pieno di farina dove l'avete stesa non si fa...è come se io dopo aver cotto le pizze le rimetto sul banco si marmo infarinato...i clienti mangiano pizza con sorpresa sotto
@@abtRS6 I'm a Chef, and Bottura is a chef. I know who is him, and I know very well the story of the life of Bottura. But, in the name of fame, no one can propose things whose ingredients, that are incompatible in the kitchen.
@@abtRS6 I don't know who are you, and I don't know if you have ever heard of "experimental cooking" or "nouvelle cousine". Bottura is a experimental Cooking chef(?). The combination of ingredients in the recipes, is something else entirely.
Because apparently his style of cooking does not involve casual eating and getting your belly full..He is trying to make it an experience and thats why he was voted #1 ranked restaurant in the world
@@druidv6677 Who mentioned anything about the style of dining or portions? I've never eaten at his establishments so I have no reference point other than this video that succeeds at overcomplicating an herb salad. I have eaten at NOMA and frankly, if you are looking for a connection to the land, produce, animal, etc..there is not a better experience than an evening at NOMA..disclaimer.I'm referring to the former NOMA location..not the new space that looks absolutely incredible.
@@williamward2472 why does that matter? You make a critique over a salad like he is doing it wrong...thats the whole point of gastronomy..to complicate delicate flavours into something new and extraordinary..if you are looking for authenticity with pure style and ingredients like the old times thats the wrong person to go to..we are not talking about cuisine anymore when this guy is on the scene..you are completely out Of subject
Lol... for how much italians complain about people making their dishes incorrectly, this is a cesar tragedy and pancho villa is rolling in his grave, call it Massimo Salad.
A parte che sei milionario e un corso di inglese decente potresti anche pagartelo per non apparire così ridicolo. Poi, che palle che fai. Tante chiacchiere per giustificare una cazzo di insalata, vendermi una storia, una storia da 50 euro nel tuo ristorante da nababbi. Parli sempre di tradizione, di profumi del passato, di valori poi se non sei "figlio" o "amico" di, non riesci nemmeno a prenotare, è così: aprono le prenotazioni al telefono per due cazzo di ore ogni sei mesi. Modena è una città di estrazione principalmente contadina, rozza e con una cucina che la rispecchia (basti sentire l'eloquio del povero Massimo). Le portate tipiche sono riassumibili in tre piatti: tortelloni, tigelle e gnocco fritto nello strutto. Punto. Il lambrusco di Castelvetro (MO) di bello ha solo il colore perchè il sapore ricorda vagamente acqua e sapone. L'aceto balsamico è un prodotto valido per carità ma non è che puoi metterlo su tutte le tue cazzo di portate, persino vaporizzandolo. Il parmigiano....è reggiano. Parliamo delle altre eccellenze, i motori. Ok bravi, nulla da dire. Poi tutto funziona a meraviglia, ottimi servizi....lo credo, chi vuoi che vivrebbe in questi posti con 38 gradi e l'80% di umidità in estate, zanzare che ti logorano i nervi 24h, meridionali assemblati in clan in lotta contro nordici elitaristi e il vento che per quanto raro viene definito dagli "autoctoni", ARIA. Perchè ci vivo? Ho trovato moglie. Vallo a capire il destino.
Hey guys! It’s a Cesar salad but his way ! Stop to say a lot of stupid things! Its so many other nations chefs cook Italian dish and we know is a Shit!!!! But not just a shit huge shit!
Props to the editor or camera person for failing to show the finished products at all
00:22 The intro is hilarious when Chef parts the assistants like the Red Sea.
Hes like a puppet master
Me walking into local florist shop: Hello, can I get 2 pounds of your finest flowers?
Clerk: Sure, is it for a special someone?
Me: Nah, it’s for a Caesar salad
Clerk: * _Que_ *
The assistants or sub chefs don't look comfortable.
Thats because there standing next to Massimo Bottura head chef and owner of the number one restaurant out of the "world's 50 best restaurant" that also happens to have three Michelin stars the highest you can get and he's created signature dishes that are iconic and pictures of his food is hanging in the modern art museum in Los Angeles look for " oops I dropped the lemon tart" he is a living legend and if I was his sous chef I would be nervous working besides him too
He pushed tf outta her lmaooo
It is well known he is an asswhole with the chefs and crew
@@eclipsemix well known by who? by you?
0:22 MOVE!
This video has an odd vibe
Because they are acting for the video, bet he aint smiling during service.
@@animaladam5 definitely not smilying in the kitchen
Looks incredible, good teamwork.
it only took me 30 seconds to fall in love with that girl
It only took me 10 seconds to be annoyed with the host.
15 secs here bud.
Me too
yeah, 10 secs, oh my.
Anyone knows what is the background music???? I searched everywhere but I can not find it so sad. 😞
This is how i make my salad at work during my lunch break😁
Soooo... it’s a “Cesar Salad” without the “Cesar” part, but hey check this pizza I made 🤦♂️ ... wtf 😂😂😂
Yo go teach how to cook to MB
@@PhilSchle what part is cooked in the salad?
xD
@@PhilSchle for real tho everyone complaining
this dude when he smiles loool
Lmaaaoo
Is this video show casing food cos I can hardly see what is created.
Food has to be without too much flavour as the ingredients has to produce its own flavour . So i like everything simple
Good garlic, very good cold pressed olive oil, onions if required , and very good fresh chillis if is needed. And good fresh produce and its fine to me. admire people who loves sauces. Salad cremes , maionese etc... Simplicity is what i love in food.
Hello beautiful fan,
Thanks for the love and support on here, I really appreciate...where do you write to me from?
Don't forget to watch out for my newest release
Much love!
@@massimobottura7119 I REPLYED from London. A big kiss from this beautiful city.
To become a great chef you have to play with the food and tell a good story
whats the second sauce?
I feel like they have my fav chef hostage like he is forced .MB has a flow that is not here
I feel massimo is just not photogenic at all. Which means nothing. He didn’t train to be entertaining on camera.
I should note. Everything I’ve found about working with massimo are positive things. I frankly believe that massimo was caught off guard and hadn’t really developed many TV show chops when he became famous. I doubt his employees have either.
fuck tv he is better than this garbage gordon ramsay and many other tv chefs, the best chefs in the world are not the famous tv ones, these are just garbage
Bread crams!
Fantastic recipe.
Hellow! Does anybody knows whats the second sweet sauce of the pizza ? Have a nice day!
He says hazelnut..”come un Gianduiotto” which are some chocolates from Turin..so I’m thinking it’s “crema di Gianduia” (kind of hazelnut cream) .. the most famous one is Nutella..
Now I don’t know if it’s Nutella and he just can’t say the name of the brand..or it’s homemade
@@giuliozero ok! Maybe it’s Nutella then haha, thank you very much! 🤗
It looks like a picture and sure it tastes delicious, but it should be named Massimo salad. Cesar salad was created in Mexico and we never eat it with pizza, nor tacos....
created in Mexico by an ITALIAN, so what's your point? you only eat corn and spicy shit
@@skrotomon "you only eat corn and spicy shit" reading that made me laugh so hard i spat my drink out
song name?
scommetto tutto buonissimo...ma da snackista/pizzaiolo quale sono,accettate un consiglio:riappoggiare la pizza cotta sul banco pieno di farina dove l'avete stesa non si fa...è come se io dopo aver cotto le pizze le rimetto sul banco si marmo infarinato...i clienti mangiano pizza con sorpresa sotto
Amazing
I do not see the plate
so how much is it 600dollars? fts
Questa è un'evoluzione di un bel niente. È solo un'altra ricetta, e solo esibizione.
The male chef or assistant is cute though
Honestly, for an older guy, Massimo's looking pretty good too. He's got that "salt and pepper bearded nerd" look down pat
Wish it was tossed, hate it when salad is served not tossed
Looks divine.
The females sous chef looks like Shaliene Woodley!!!
That was NOT a ceasar salad 😂
Are they chefs or models??
They are like his Jojo stands
This is not a Caesar Salad - The girl is spectacular and she was the only reason this video had any value whatsoever.
Mah... due persone fare questa insalatina?
Salads make health and this recipe creates stress
Im new to this guy... why all the help?
This was surprisingly uncomfortable.
Ducass Rebusónn Ferra' Adria' Du Marònn.. e a Te' un Busònn..
Summarizing... 100 "you know" to show something you can just sell to not Italian people... Italians will never eat that jokes...
Well he did have the best restaurant in the world for a couple years
CESAR SALAD IS MEXICAN
4:20 GO You Gypsy haha MB Savage (no offense to any gypsy out there)
👍
E il tartufo sulla cioccolata, è una "cosa" che non si può nemmeno ascoltare.
Vincenzo Amatruda do you even know who Massimo Bottura is?!.. first try it, only then you can say something.
@@abtRS6 I'm a Chef, and Bottura is a chef. I know who is him, and I know very well the story of the life of Bottura.
But, in the name of fame, no one can propose things whose ingredients, that are incompatible in the kitchen.
Well, what I’m saying is that if a chef like Bottura did that kind of combo, there is a specific reason that he wanted to get from them
@@abtRS6 I don't know who are you, and I don't know if you have ever heard of "experimental cooking" or "nouvelle cousine". Bottura is a experimental Cooking chef(?).
The combination of ingredients in the recipes, is something else entirely.
ma che riprese di merda...nn si ė visto niente dei piatti
La pizza dolce è una pizza alla nutella infighettata e la cafonata del tartufo è quasi una bestemmia
Not a Caesar. Herb salad with emulsified drops of dressing and parmesan. This guy likes overcomplicating things.
Because apparently his style of cooking does not involve casual eating and getting your belly full..He is trying to make it an experience and thats why he was voted #1 ranked restaurant in the world
This guy is massimo bottura...
Another world
@@druidv6677 Who mentioned anything about the style of dining or portions? I've never eaten at his establishments so I have no reference point other than this video that succeeds at overcomplicating an herb salad. I have eaten at NOMA and frankly, if you are looking for a connection to the land, produce, animal, etc..there is not a better experience than an evening at NOMA..disclaimer.I'm referring to the former NOMA location..not the new space that looks absolutely incredible.
@@williamward2472 why does that matter? You make a critique over a salad like he is doing it wrong...thats the whole point of gastronomy..to complicate delicate flavours into something new and extraordinary..if you are looking for authenticity with pure style and ingredients like the old times thats the wrong person to go to..we are not talking about cuisine anymore when this guy is on the scene..you are completely out
Of subject
But if u tAste the modern salad u will definitely like it.
RUclips Algorithm help me find that pretty girl chef 👩🏻🍳.
Lol... for how much italians complain about people making their dishes incorrectly, this is a cesar tragedy and pancho villa is rolling in his grave, call it Massimo Salad.
A parte che sei milionario e un corso di inglese decente potresti anche pagartelo per non apparire così ridicolo. Poi, che palle che fai. Tante chiacchiere per giustificare una cazzo di insalata, vendermi una storia, una storia da 50 euro nel tuo ristorante da nababbi.
Parli sempre di tradizione, di profumi del passato, di valori poi se non sei "figlio" o "amico" di, non riesci nemmeno a prenotare, è così: aprono le prenotazioni al telefono per due cazzo di ore ogni sei mesi.
Modena è una città di estrazione principalmente contadina, rozza e con una cucina che la rispecchia (basti sentire l'eloquio del povero Massimo). Le portate tipiche sono riassumibili in tre piatti: tortelloni, tigelle e gnocco fritto nello strutto. Punto. Il lambrusco di Castelvetro (MO) di bello ha solo il colore perchè il sapore ricorda vagamente acqua e sapone. L'aceto balsamico è un prodotto valido per carità ma non è che puoi metterlo su tutte le tue cazzo di portate, persino vaporizzandolo. Il parmigiano....è reggiano.
Parliamo delle altre eccellenze, i motori. Ok bravi, nulla da dire. Poi tutto funziona a meraviglia, ottimi servizi....lo credo, chi vuoi che vivrebbe in questi posti con 38 gradi e l'80% di umidità in estate, zanzare che ti logorano i nervi 24h, meridionali assemblati in clan in lotta contro nordici elitaristi e il vento che per quanto raro viene definito dagli "autoctoni", ARIA.
Perchè ci vivo? Ho trovato moglie. Vallo a capire il destino.
Gtfoh
Scusa è...ma parli troppo !!!
🙄
very odd....
़. व
These chefs look scared as fuck.
Its just a salad
Id take the classic over this. I think the use of edible flowers should be outlawed 😠
Ruin
Hey guys! It’s a Cesar salad but his way ! Stop to say a lot of stupid things! Its so many other nations chefs cook Italian dish and we know is a Shit!!!! But not just a shit huge shit!
just a clown
Annoying and overrated