Great video! So glad you took the barely alcohol approach for this visit. There was enough to take in without booze on top of it. It would be like paying $700 for a round of gold and then just drinking the experience away. I wish there was a way you could review your served meals with this level of criticality. You make some amazing dishes and on a boat! Nice vid, thanks!!!
@@OliveOilandGasoline I agree with this poster, Brennan. There tend to also be much more variation in the non-alcoholic option while the wine options is just "what expensive champagne are they going to pair with this time..." (sort of)
@@groet508 I agree as well. I love wine and I've always enjoyed a tasting menu but my eyes have been opened to how fascinating and fun a non alcoholic tasting menu can be!
Damn dude! I'm sorry I missed this comment! It was a first for me and I'll always look for itteh future. It's way more kitchen orientated rather than wine from somewhere else.
It's cool to see how excited you were with this one. I love how interactive the staff were with you. There was always someone there talking about and describing the dish. Even the preparation of it. I always love to have those kids of conversations and interactions with the restaurant staff in the places I have been to. Having those drinks as well being pallet cleanser brings another dimension to the dishes and dining experience. Everything there looked really friggin delicious! Loved the ending bloopers but was sad that we didn't get a bathroom review.. 😁 Great review!
SHIIIIIIIIIIT!!!!!! I did do a bathroom review! It was in earlier edit but we must have lost it on the cutting room floor!!!!!!!!! To be honest it wasn't one of my best. The bathroom was great with Japanese toilets. However, I was a little rushed when a woman walked in and I was talking to a gopro in the high class shitter. Having the chefs tell you about the dishes is the best! I always have so many questions and I end up learning a ton directly from the people that make it.
@@OliveOilandGasoline To be honest, if I saw someone in the bathroom with a camera, I would definitely step back out and give you a bit more time. lol It is one of my favorite things at a restaurant if I am able to talk with the chefs or staff. I do ask a bunch of questions and love it when they ask what I thought of dish, my take on it etc.. So cool
Thank you for sharing an experience that many of us will not be able to have. It was fascinating to hear your explanations of the food and your appreciation of all of it. I ate once at the bazaar in Los Angeles, Jose Andreas place and that was incredible and once at per se in New York and that was extraordinary. This looks way beyond what that was. Thank you for sharing your videos with all of us!
Hello! Well you definitely ate at some very nice places! I also ate at per se about 13 years ago and I loved it. It was about the same price as well. It sounds like people prefer this format with the voiceover. It's better than trying to do it all at the table for me.
Thank you for sharing. A wonderful experience being with you. My kind of artist. The facility, the staff and the ambiance; open, low key and relaxing. The ingredients were well thought out with flavours presented as the chef intended. I enjoyed your reactions when tastings exceeded your expectation. Any time you come away from a meal that, by far, exceeds your anticipation, is an event to be remembered and talked about. Your video captured that.
@MtnHiker thank you for weighing in on this video. All of these comments help me figure out what you all want to see from this channel Then I balance that out with what I actually want to do and we should hit some sort of sweet spot eventually.
@@OliveOilandGasoline Enjoy your search. I enjoy the food; prepping, cooking, presentation and the interaction of the staff and the mystery/alchemy. I'm in my 70's, live alone and cook from scratch meeting my basic needs but learning how mixing simple, often inexpensive ingredients, can provide pleasant unexpected results. You can't satisfy everyone every time. Continue to do what you enjoy and we'll take it from there.
Thanks @MtnHiker! I'm definitely having fun with the whole RUclips experience. Stressful, anxiety riddled but an amazing side hustle that gives back more than I ever thought. If you're cooking a lot from scratch you might like "Ratio" by Micheal Rhulman. It's a great resource!
I don’t know if I’ll ever have an opportunity to indulge in a Michelin star experience. But, I throughly enjoyed your intelligent description of the journey through this palate pleaser!
My pleasure! I enjoyed sharing it. It was work while it was happening but overall it's a deeper experience for me to go over it again and again. I can practically recite the menu. Thanks for commenting!
Saw some "shorts" of you at Frantzen and went searching on YT hoping for a full-length version. What a delight to find it! Always love watching you enjoy food and having "mouth orgasms" (as I've said before!). It isn't easy to be so descriptive in highlighting each course so perfectly. Do like the format. Thanks for taking us along for this memorable experience. Being of Scandanavian descent this is a far cry from the fiskeboller 😝I was served as a child.
@donnadickey276 I kind of teased this video out with all those shorts. In reality it took Jack and I a bunch of versions to get this where we liked it. I much prefer doing my reaction after the fact and taking notes while I'm eating it.
Thank you for choosing the non-alcoholic drink pairings. To me the non-alcohol drinks show case the expertise of the people on staff whereas the alcoholic drinks could be outsourced to a 3rd party Sommelier.
I'd suggest a food trip to Copenhagen as well. I live here and I am amazed at what is going in the restaurant scene here. I really want to visit Frantzen now.
Great video. At least in my experience -- the service from the staff is even more important than exactly what food they service. I bet that those people could cook anything and it would be wonderful.
@morrispearl9981 They both go hand in hand, you can't really do one without the other. I'd rather have great food and bad service than bad food and great service. I still need to eat.
Plus I don't drink I'm terminally ill so my to do list is going to some nice places thankyou so sweet of you to answer me I'm in Dallas TX I don't eat anything with eyeballs I'm 61 have not eaten meat since 14 so I'm not changing now!! You are so sweet remind me of my son!! Thankyou so much!!
Holy shit Katie, I'm really sorry to hear that. Where are you in the world? I'll send you some recommendations so you don't have to travel all the way to Sweden.
I have never had michlan experience I'm vegetarian and don't think I would appreciate it!! I do eat cheese and eggs I'd there in a mix,love watching you and your work ethic
Ah this is great. Thanks for sharing Brennan, and way to go making this happen! Just FYI there is a mixup with the audio, as the narration is only mono (on one ear)
wow 🤩 brennan that was sutch a fantastic look into the best food ive ever seen ive been hanging out for this one as ive seen all your little shorts on frantzens i hope one day ill get to go to sutch a place but watching you is probly the only way ill ever see it🥴 great work mate ide love to see you have a crack at one of those dishes be awsome to watch keep up the great work👌
@lockywylie, Thank you for enjoying it and saying so in the comments. That's a great idea to try to imitate one of these dishes I eat at these types of restaurants.
Really cool video Brennan. I also really liked how they started the meal in the lounge and that the chef came and sat and talked to you. The manbag on the sommelier(?) that showed you the wine cellar looked a bit weird though.
Thanks Magnus! It's very interactive at Frantzén for every course. You can always ask more questions if you'd like and not once did someone not know the answer to whatever I asked them. The man bag was all of my camera gear!
I went to Stockholm to eat at frantzen but my meal at Ekstedt was more enjoyable. Glad you showed the bill as your viewers need to know how much is going to cost to eat. The non alcoholic drinks pairing is ridiculously priced, can't justify that.... ever. Highlight was the Onion soup and for your info the full video recipe is on cheflix in youtube and it's easy to make. Cheers
I loved both of them for very different reasons. Ekstedt was because of cleverly the food was made with wood and how everything had just a beautiful touch of smoke to it. The non alcoholic pairing menu was quite expensive now that you mention it for what it was/is. Even when they're fermented and aged it's doesn't have the cost of alcohol and should be cheaper in cost rather than comparable.
Happu to see a long review of a top restaurant without the alcohol :-) I love to go to these *-restaurants, but don't drink any alcohol and it makes the food stand-out much more.
It's one of the only times I didn't do the pairing menu and I completely agree. If I'm going to spend money on a pairing menu I wouldn't want it to 'impair' the experience.
Jesus Brennen, that was phenomenal. I just imagine what the cost would be had you had have been with the alcoholic pairing. As it was, the NA pairing sounded pretty awesome. Question: How do you go back to the galley and use these kinds of experiences? Is this something you'd say something like "Nope, can't happen in my kitchen"?
The NA pairing was more fun than an Alcohol paring in my opinion. It was my first time getting a NA pairing and it was much more 'on site' kitchen oriented rather than some vintner that is nowhere to be seen. I can always get glasses of wine to go along with NA menu if I wanted. It was a fun way to go through the menu with the kitchen paring what they think goes well with their food. Going back to the galley... Good question. We don't have nearly the ratio of kitchen staff they do but we also don't have much of budget either which is really nice. These sort of experiences inspire me to be better and to try new techniques/flavor combinations. These also connect me to what is trending in the best restaurants in the world which keeps what we do in the galley more current. Not everything done in the 3 star is ultra time consuming. The innovation and pioneering food trends is fascinating and keeps me very much in love with what I do. It never stays the same. None of it..
It's worth it. But it's close. I involuntarily get my hackles up over $500 because I've had so many great experiences under that amount. That said, Frantzén was pretty amazing and will stand up to a 50th birthday if your wife likes that sort of thing. Definitely one of the top restaurants and chefs in the entire world. In escense that's what you're kind of paying for.
Regarding the level of service, I notice there seems to be a lot more staff per guest than a normal restaurant. I'm wondering if that is a significantly larger number or just the impression the camera gives? Regardless, thank you for the insight into this style of food.
Don’t drink alcohol and have had the none alcoholic package both times I hade the pleasure to dine at Frantzen. I understand comments about the price of the none alcoholic from people that haven’t visit and had that package. That’s because it’s impossible to communicate the complexity of the beverages. I have never meet a person who felt they overpaid for the none alcoholic option.
@@OliveOilandGasoline Being able to write-off a nice meal does have its benefits but the real question is would you have enjoyed the dining experience just as much without having to analyze every course and interaction? I'm personally split on the topic; on one hand I feel like I get a better understanding of the food but on the other I feel like I just can't live in the moment and really enjoy the experience if I over analyze everything.
How long was the elevator ride? Was it slowed down, in order for the ride to last for more of the song to set the mood? Were the non alcoholic drinks too sweet or loaded with sugars? One of the things I have wondered about these non alcoholic drink pairings, is whether they just end up being really sugary juices, or maybe that is just a problem in the below Michelin star level restaurants. I think there is insane amount of space in the drink pairing left unexplored when it comes to non wine options. For ages it's just been wines, and wines, and more wines. But now it's going to the another extreme, where there are zero wine pairings mixed in. Also no tea pairings. When is there going to be the first restaurant to include a bone broth pairing, followed by a wine. Maybe I should just shut up about it. Considering these non alcoholic pairings seem to be cheaper than the wine pairings, and if they start actually optimizing them with mixing and matching, that would just raise the price. This is btw the best quality restaurant review content on youtube. The few others I have seen end up being way too hypeman style, and being very shallow, and "show off-like" in comparison. You even got the UV light in a dark room technique out of the chef. Tax write off, deserved.
@MrJustCallMeJames Thanks for the epic comment! I had to make sure I had time and a keyboard to respond properly. The drinks paring I did at Frantzén was a first time experience for me. I love wine and I love the strange "off the beaten path" wines you get to enjoy from a good sommelier that pairs with the epic food. In one of the comments on this video someone opened my eyes to the fact that the wine menu in general is sort of "outsourced" to a third party (vintner). If you think about it from that rather unique perspective then I'd rather have whatever the kitchen thinks goes really well with their food. It's more intimate and shows even more talent and creativity from the kitchen. In my opinion I'm there for the food and the service. If I can get another layer from the kitchen instead of the wine paring then I'm going to do that more and more often and just have some benign cocktails along with the meal if I want to catch a buzz. As far as being overly sweet, that's a big hell no. They were really well balanced between sweet and savory and I loved all of them. They were complex, whimsical and only added to the experience and flavors of the food. Thanks for appreciating the style of this restaurant tour. Check out @AlexanderTheGuest and his channel, he's the one that inspired this format. In general, I'm not sure I want to "review" these restaurants as their such high level. If I don't like something then I'll say it but I just want to "communicate" the experience. I just want to give people a fun window into these restaurants so they can see if they want to go or can't get to some of these locations. Thanks again for leaving a comment, as you know it helps the channel and it was a good one.
@@OliveOilandGasoline Thanks for the flattering response. I have actually watched around half a dozen of Alexanders videos. He falls into the trap of being overtly positive hypeman, for the restaurants, and empty/shallow in his descriptions. That I talked about. He will just say that "the dish was phenomenal, amazing, to die for. And I'm left with metaphorically yelling at my screen "What was that to die for flavour, tell me?". You have far better descriptions of how the dishes were put together, what they were made of, textures and the tastes. I got a good picture in my head what the food tasted like from your video. Only thing Alexander does better than you is production quality, and I suppose quantity. Some other "tasting menu tour" videos I have seen, fall into the overtly excited foodie stereotype. Where they will fanboy/girl over the restaurant and the food, for the whole video. Leaving again very shallow descriptions. There was also one channel that has zero talking, and they just show video of the meals with no comment. Which ends up being as or often better than the overtly excited foodies. As far as wine pairings being a cop out by the restaurant, I think I can see the point there. A drink made by the restaurant itself, is absolutely more interesting than just plugging something in from third party. However I would place a far larger blame of this very thing. On the cheese carts. Cheese carts are completely outsourced. Giving the kitchen a full break and essentially a skipped course. I guess cheese lovers would have an issue with this, but I think it's far more flagrant example than the wines.
@@MrJustCallMeJames Thanks for the input, all of this is a work in progress. I will definitely make the next restaurant video using the same template. With the ARoll done after the fact speaking to the camera. That gives me more time to go over what I had and takes a lot of the stress of filming during the moment while allowing me to enjoy the meal more. I used an Insta360 X3 camera to film which got some cool angles of me walking into spaces but it was pretty grim in low light and my gopro 10 black was even worse. The good thing about the X3 is that you just leave it one spot and it takes everything in. Basically, I'm working on the production value. I can't keep up with his quantity, he's got far more money than me at this point. To be honest I have other interests I like just as much as fine dining, cooking, motorcycle travel. I need to keep things in balance a bit more. That means more time on the motorcycle in Australia this year.
@@OliveOilandGasoline Yeah. Alexander has a team helping him, and has a business integration with the whole thing. No way to directly compete with that. Don't feel too bad about the camera, you will figure it out. I don't know what camera Alexander uses for his ARoll exposition camera setup, but it's offensively high quality. Using the 360 camera in the restaurant has to be so much easier, to not have to worry about pointing the camera correctly at all times. Would advice not even trying to compete with his suits thought, haha. Keep up the good work.
Dude, I'm so envious of his suit game. I rarely wear suits and I would loathe a job where I would have to wear one every day but... his suits look pretty damned sharp.
This man served you tiny portIons of food, then insists you pay several hundred dollars. Poor Brennan. He enjoiyed it, but overpaid probably.?.kind of like Checkera a d Taco Bell now
HAHAHAHAHA, trust me , those tiny portions of food add up and you get really full. The idea of of a mountain of the same food in front of me is not something I like very much. Variety my man.
Fancy but honestly I could not bring myself to pay absurd amounts of money for a meal. Also, food choice is so personal and culturally-based that what he found elegant or delicious many others might find tasteless or even unpleasant or boring. Also, having good company in a pleasant place is important even when eating a bowl of rice with a fried egg on top. The restaurant looks all too sober and simplistically Scandinavian too. I would pass.
Exactly, that's my point. Taste is highly subjective and hard to categorize. There are countless opinions, ranging from yours to mine and everything in between. I just share mine.
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Great video! So glad you took the barely alcohol approach for this visit. There was enough to take in without booze on top of it. It would be like paying $700 for a round of gold and then just drinking the experience away. I wish there was a way you could review your served meals with this level of criticality. You make some amazing dishes and on a boat! Nice vid, thanks!!!
@jimsubtle886 thanks for the comment! That would be quite a unique concept to go over each of my dishes after I prepared it!
@@OliveOilandGasoline I agree with this poster, Brennan. There tend to also be much more variation in the non-alcoholic option while the wine options is just "what expensive champagne are they going to pair with this time..." (sort of)
@@groet508 I agree as well. I love wine and I've always enjoyed a tasting menu but my eyes have been opened to how fascinating and fun a non alcoholic tasting menu can be!
Damn dude! I'm sorry I missed this comment! It was a first for me and I'll always look for itteh future. It's way more kitchen orientated rather than wine from somewhere else.
An amazing chef appreciating another amazing chef’s food is incredible to watch!
What a compliment! Thank you!
It's cool to see how excited you were with this one. I love how interactive the staff were with you. There was always someone there talking about and describing the dish. Even the preparation of it. I always love to have those kids of conversations and interactions with the restaurant staff in the places I have been to. Having those drinks as well being pallet cleanser brings another dimension to the dishes and dining experience. Everything there looked really friggin delicious!
Loved the ending bloopers but was sad that we didn't get a bathroom review.. 😁
Great review!
SHIIIIIIIIIIT!!!!!! I did do a bathroom review! It was in earlier edit but we must have lost it on the cutting room floor!!!!!!!!! To be honest it wasn't one of my best. The bathroom was great with Japanese toilets. However, I was a little rushed when a woman walked in and I was talking to a gopro in the high class shitter.
Having the chefs tell you about the dishes is the best! I always have so many questions and I end up learning a ton directly from the people that make it.
@@OliveOilandGasoline
To be honest, if I saw someone in the bathroom with a camera, I would definitely step back out and give you a bit more time. lol
It is one of my favorite things at a restaurant if I am able to talk with the chefs or staff. I do ask a bunch of questions and love it when they ask what I thought of dish, my take on it etc.. So cool
Fantastic experience
Thank you Ralph! I appreciate you saying that!
Great keep it up
Thanks Francois!
Excellent video!❤️👏🏼👏🏼👏🏼👏🏼
Glad you liked it!! Thanks for chucking up a comment!
Thank you for sharing an experience that many of us will not be able to have. It was fascinating to hear your explanations of the food and your appreciation of all of it. I ate once at the bazaar in Los Angeles, Jose Andreas place and that was incredible and once at per se in New York and that was extraordinary. This looks way beyond what that was. Thank you for sharing your videos with all of us!
Hello! Well you definitely ate at some very nice places! I also ate at per se about 13 years ago and I loved it. It was about the same price as well.
It sounds like people prefer this format with the voiceover. It's better than trying to do it all at the table for me.
Thank you for sharing. A wonderful experience being with you. My kind of artist. The facility, the staff and the ambiance; open, low key and relaxing. The ingredients were well thought out with flavours presented as the chef intended. I enjoyed your reactions when tastings exceeded your expectation. Any time you come away from a meal that, by far, exceeds your anticipation, is an event to be remembered and talked about. Your video captured that.
@MtnHiker thank you for weighing in on this video. All of these comments help me figure out what you all want to see from this channel Then I balance that out with what I actually want to do and we should hit some sort of sweet spot eventually.
@@OliveOilandGasoline Enjoy your search. I enjoy the food; prepping, cooking, presentation and the interaction of the staff and the mystery/alchemy. I'm in my 70's, live alone and cook from scratch meeting my basic needs but learning how mixing simple, often inexpensive ingredients, can provide pleasant unexpected results. You can't satisfy everyone every time. Continue to do what you enjoy and we'll take it from there.
Thanks @MtnHiker! I'm definitely having fun with the whole RUclips experience. Stressful, anxiety riddled but an amazing side hustle that gives back more than I ever thought.
If you're cooking a lot from scratch you might like "Ratio" by Micheal Rhulman. It's a great resource!
Great video
Thank you Victoria!
@@OliveOilandGasoline - Cordon Bleu traded, so love this content xxx
I don’t know if I’ll ever have an opportunity to indulge in a Michelin star experience. But, I throughly enjoyed your intelligent description of the journey through this palate pleaser!
My pleasure! I enjoyed sharing it. It was work while it was happening but overall it's a deeper experience for me to go over it again and again. I can practically recite the menu.
Thanks for commenting!
Saw some "shorts" of you at Frantzen and went searching on YT hoping for a full-length version. What a delight to find it! Always love watching you enjoy food and having "mouth orgasms" (as I've said before!). It isn't easy to be so descriptive in highlighting each course so perfectly. Do like the format. Thanks for taking us along for this memorable experience. Being of Scandanavian descent this is a far cry from the fiskeboller 😝I was served as a child.
@donnadickey276 I kind of teased this video out with all those shorts. In reality it took Jack and I a bunch of versions to get this where we liked it.
I much prefer doing my reaction after the fact and taking notes while I'm eating it.
Fantastic video! Just found this channel and loving the content.
Thank you, I appreciate you commenting!
nice video - please keep those coming🤩 their book is waiting for me, very exited to read this one.
Thanks man! This was a fun one to make. I hope you like the book!
Thank you for choosing the non-alcoholic drink pairings. To me the non-alcohol drinks show case the expertise of the people on staff whereas the alcoholic drinks could be outsourced to a 3rd party Sommelier.
I never thought of it that way! It's very true, the chefs make the non alcoholic pairings while a vintner makes the wine.
I'd suggest a food trip to Copenhagen as well. I live here and I am amazed at what is going in the restaurant scene here. I really want to visit Frantzen now.
I've been to Noma but it was over ten years ago I think. I've heard nothing but great things about Copenhagen!
Great video. At least in my experience -- the service from the staff is even more important than exactly what food they service. I bet that those people could cook anything and it would be wonderful.
@morrispearl9981 They both go hand in hand, you can't really do one without the other. I'd rather have great food and bad service than bad food and great service. I still need to eat.
Great video, I might be a little jealous of your adventures. Cheers.
No man, no jealously. There's lots behind the scenes that's not that nice.
Everything looks so delicious!!!
It really was a great experience!
Best meal I've ever had. Good to see Jack is still crushing it.
He definitely is still crushing it!
Looked like such an amazing meal.
@TheOUboy ti definitely was!
Great presentation Brennan.
@notthatguy5487 thanks for commenting!
Like the style for this types of videos with sort of voice-over, it is much better than speaking inside the restaurant… :-)
I agree. It's better for me as well. It doesn't ruin my experience talking about the food as it gets cold.
Plus I don't drink I'm terminally ill so my to do list is going to some nice places thankyou so sweet of you to answer me I'm in Dallas TX I don't eat anything with eyeballs I'm 61 have not eaten meat since 14 so I'm not changing now!! You are so sweet remind me of my son!! Thankyou so much!!
Holy shit Katie, I'm really sorry to hear that. Where are you in the world? I'll send you some recommendations so you don't have to travel all the way to Sweden.
Nice one Bren 🤙
@motoryachtloon thanks for that! You're always welcome in my comment section!
Very cool vibe there!
@MrHackfu I can't recommend it enough!
Excellent review. You did very well !!!
Thank you very much for saying so!
I have never had michlan experience I'm vegetarian and don't think I would appreciate it!! I do eat cheese and eggs I'd there in a mix,love watching you and your work ethic
I'd say all of them will do a really, really nice vegetarian experience for you. Don't let that deter you from a wild experience.
Ah this is great. Thanks for sharing Brennan, and way to go making this happen! Just FYI there is a mixup with the audio, as the narration is only mono (on one ear)
Thanks for that Chuck, I'm glad you liked it! I'll check in on that audio. It might be how I recorded it on my wireless mic?
wow 🤩 brennan that was sutch a fantastic look into the best food ive ever seen ive been hanging out for this one as ive seen all your little shorts on frantzens i hope one day ill get to go to sutch a place but watching you is probly the only way ill ever see it🥴 great work mate ide love to see you have a crack at one of those dishes be awsome to watch keep up the great work👌
@lockywylie, Thank you for enjoying it and saying so in the comments. That's a great idea to try to imitate one of these dishes I eat at these types of restaurants.
Wonderful
Thank you very much!
Really cool video Brennan. I also really liked how they started the meal in the lounge and that the chef came and sat and talked to you. The manbag on the sommelier(?) that showed you the wine cellar looked a bit weird though.
Thanks Magnus! It's very interactive at Frantzén for every course. You can always ask more questions if you'd like and not once did someone not know the answer to whatever I asked them.
The man bag was all of my camera gear!
Awesome review - maybe one day but a long way from Oz!!
Thanks, more of a tour than a review. That's above my pay scale!
Biochemistry at its best!Biodiversity also...love how you describe it all...good with food and good with words..
Thanks for the compliment! You didn't see how many takes some of those courses took to get right when I was doing the voice overs.
@@OliveOilandGasoline didnt see and couldnt tell..seemed very natural...always love to see and hear what you(or they)got cooking(good looking)😋🤩
Thanks Ariela! Through the magic of camera. 😃
I went to Stockholm to eat at frantzen but my meal at Ekstedt was more enjoyable. Glad you showed the bill as your viewers need to know how much is going to cost to eat.
The non alcoholic drinks pairing is ridiculously priced, can't justify that.... ever.
Highlight was the Onion soup and for your info the full video recipe is on cheflix in youtube and it's easy to make.
Cheers
I loved both of them for very different reasons. Ekstedt was because of cleverly the food was made with wood and how everything had just a beautiful touch of smoke to it.
The non alcoholic pairing menu was quite expensive now that you mention it for what it was/is. Even when they're fermented and aged it's doesn't have the cost of alcohol and should be cheaper in cost rather than comparable.
Cool vid! Super curious about the onion, almond, liquorice.. 😋
I think he's tweaked it a little but I found this on RUclips before I went to dinner there. ruclips.net/video/pBnhlfOZDfc/видео.html
Happu to see a long review of a top restaurant without the alcohol :-) I love to go to these *-restaurants, but don't drink any alcohol and it makes the food stand-out much more.
It's one of the only times I didn't do the pairing menu and I completely agree. If I'm going to spend money on a pairing menu I wouldn't want it to 'impair' the experience.
Can we see the dining room where the meal is taking place. Very important !!
That was the dining room. Watching everyone cook.
5:00 Pâte À Choux, roughly, translate to cabbage paste.
Really!? That's hilarious!
I found you through thecrewchef but I very much like who you are.
Welcome to the channel! Nina and I have a lot of crossover between the two audiences. She's a really good friend of mine.
Jesus Brennen, that was phenomenal. I just imagine what the cost would be had you had have been with the alcoholic pairing. As it was, the NA pairing sounded pretty awesome.
Question: How do you go back to the galley and use these kinds of experiences? Is this something you'd say something like "Nope, can't happen in my kitchen"?
The NA pairing was more fun than an Alcohol paring in my opinion. It was my first time getting a NA pairing and it was much more 'on site' kitchen oriented rather than some vintner that is nowhere to be seen. I can always get glasses of wine to go along with NA menu if I wanted. It was a fun way to go through the menu with the kitchen paring what they think goes well with their food.
Going back to the galley... Good question. We don't have nearly the ratio of kitchen staff they do but we also don't have much of budget either which is really nice. These sort of experiences inspire me to be better and to try new techniques/flavor combinations. These also connect me to what is trending in the best restaurants in the world which keeps what we do in the galley more current. Not everything done in the 3 star is ultra time consuming. The innovation and pioneering food trends is fascinating and keeps me very much in love with what I do. It never stays the same. None of it..
@@OliveOilandGasoline Dude, what an excellent and thoughtful answer. Thank you so much. It's late here, so I'm going to re-read it in the morning.
You're welcome! I miss comments sometimes.
Don’t take His name in vain
@Michael01093 too late
Nice
Thanks!
Great video.Was it worth the money? I mean,was the food that good? I am going to bring my wife to Frantzen when she turn 50
It's worth it. But it's close. I involuntarily get my hackles up over $500 because I've had so many great experiences under that amount. That said, Frantzén was pretty amazing and will stand up to a 50th birthday if your wife likes that sort of thing. Definitely one of the top restaurants and chefs in the entire world. In escense that's what you're kind of paying for.
@@OliveOilandGasoline Thank you :D . Frantzen it is.
video quality could be improved dramatically
I agree.
Regarding the level of service, I notice there seems to be a lot more staff per guest than a normal restaurant. I'm wondering if that is a significantly larger number or just the impression the camera gives? Regardless, thank you for the insight into this style of food.
Definitely more staff. I forgot to include the head count I did front and back of house but it's just under 3 staff per guest.
@@OliveOilandGasoline Wow! That's way more than I thought. OK, that explains the bill. 😯
@@0dysseus42 yeah it's another level there
Don’t drink alcohol and have had the none alcoholic package both times I hade the pleasure to dine at Frantzen. I understand comments about the price of the none alcoholic from people that haven’t visit and had that package. That’s because it’s impossible to communicate the complexity of the beverages. I have never meet a person who felt they overpaid for the none alcoholic option.
I agree. It can never come across in the video how amazing those drinks were.
Torsten Vilgarde in the kitchen, you were extra lucky
He was very nice. How do you know him?
Did I read that bill correct @ $692?
Yeah, plus tip. 😬
Great video with an tax deductible meal.
You're absolutely correct. I'm writing that off as a business expense for you RUclips Channel.
@@OliveOilandGasoline which makes it taste even better,
@@OliveOilandGasoline Being able to write-off a nice meal does have its benefits but the real question is would you have enjoyed the dining experience just as much without having to analyze every course and interaction? I'm personally split on the topic; on one hand I feel like I get a better understanding of the food but on the other I feel like I just can't live in the moment and really enjoy the experience if I over analyze everything.
How long was the elevator ride? Was it slowed down, in order for the ride to last for more of the song to set the mood?
Were the non alcoholic drinks too sweet or loaded with sugars? One of the things I have wondered about these non alcoholic drink pairings, is whether they just end up being really sugary juices, or maybe that is just a problem in the below Michelin star level restaurants.
I think there is insane amount of space in the drink pairing left unexplored when it comes to non wine options. For ages it's just been wines, and wines, and more wines. But now it's going to the another extreme, where there are zero wine pairings mixed in. Also no tea pairings. When is there going to be the first restaurant to include a bone broth pairing, followed by a wine. Maybe I should just shut up about it. Considering these non alcoholic pairings seem to be cheaper than the wine pairings, and if they start actually optimizing them with mixing and matching, that would just raise the price.
This is btw the best quality restaurant review content on youtube. The few others I have seen end up being way too hypeman style, and being very shallow, and "show off-like" in comparison. You even got the UV light in a dark room technique out of the chef. Tax write off, deserved.
@MrJustCallMeJames Thanks for the epic comment! I had to make sure I had time and a keyboard to respond properly.
The drinks paring I did at Frantzén was a first time experience for me. I love wine and I love the strange "off the beaten path" wines you get to enjoy from a good sommelier that pairs with the epic food. In one of the comments on this video someone opened my eyes to the fact that the wine menu in general is sort of "outsourced" to a third party (vintner). If you think about it from that rather unique perspective then I'd rather have whatever the kitchen thinks goes really well with their food. It's more intimate and shows even more talent and creativity from the kitchen. In my opinion I'm there for the food and the service. If I can get another layer from the kitchen instead of the wine paring then I'm going to do that more and more often and just have some benign cocktails along with the meal if I want to catch a buzz.
As far as being overly sweet, that's a big hell no. They were really well balanced between sweet and savory and I loved all of them. They were complex, whimsical and only added to the experience and flavors of the food.
Thanks for appreciating the style of this restaurant tour. Check out @AlexanderTheGuest and his channel, he's the one that inspired this format. In general, I'm not sure I want to "review" these restaurants as their such high level. If I don't like something then I'll say it but I just want to "communicate" the experience. I just want to give people a fun window into these restaurants so they can see if they want to go or can't get to some of these locations.
Thanks again for leaving a comment, as you know it helps the channel and it was a good one.
@@OliveOilandGasoline Thanks for the flattering response. I have actually watched around half a dozen of Alexanders videos. He falls into the trap of being overtly positive hypeman, for the restaurants, and empty/shallow in his descriptions. That I talked about.
He will just say that "the dish was phenomenal, amazing, to die for. And I'm left with metaphorically yelling at my screen "What was that to die for flavour, tell me?". You have far better descriptions of how the dishes were put together, what they were made of, textures and the tastes. I got a good picture in my head what the food tasted like from your video. Only thing Alexander does better than you is production quality, and I suppose quantity.
Some other "tasting menu tour" videos I have seen, fall into the overtly excited foodie stereotype. Where they will fanboy/girl over the restaurant and the food, for the whole video. Leaving again very shallow descriptions. There was also one channel that has zero talking, and they just show video of the meals with no comment. Which ends up being as or often better than the overtly excited foodies.
As far as wine pairings being a cop out by the restaurant, I think I can see the point there. A drink made by the restaurant itself, is absolutely more interesting than just plugging something in from third party. However I would place a far larger blame of this very thing. On the cheese carts. Cheese carts are completely outsourced. Giving the kitchen a full break and essentially a skipped course. I guess cheese lovers would have an issue with this, but I think it's far more flagrant example than the wines.
@@MrJustCallMeJames Thanks for the input, all of this is a work in progress. I will definitely make the next restaurant video using the same template. With the ARoll done after the fact speaking to the camera. That gives me more time to go over what I had and takes a lot of the stress of filming during the moment while allowing me to enjoy the meal more.
I used an Insta360 X3 camera to film which got some cool angles of me walking into spaces but it was pretty grim in low light and my gopro 10 black was even worse. The good thing about the X3 is that you just leave it one spot and it takes everything in. Basically, I'm working on the production value. I can't keep up with his quantity, he's got far more money than me at this point. To be honest I have other interests I like just as much as fine dining, cooking, motorcycle travel. I need to keep things in balance a bit more. That means more time on the motorcycle in Australia this year.
@@OliveOilandGasoline Yeah. Alexander has a team helping him, and has a business integration with the whole thing. No way to directly compete with that.
Don't feel too bad about the camera, you will figure it out. I don't know what camera Alexander uses for his ARoll exposition camera setup, but it's offensively high quality. Using the 360 camera in the restaurant has to be so much easier, to not have to worry about pointing the camera correctly at all times. Would advice not even trying to compete with his suits thought, haha. Keep up the good work.
Dude, I'm so envious of his suit game. I rarely wear suits and I would loathe a job where I would have to wear one every day but... his suits look pretty damned sharp.
I have seen alot of råkakas in my life, but nothing like that… :-)
Yes! The Swedish viewer ways in! Thats the only råkakas I've ever had.
Promo sm ⭐
Promo sm 🌟?
This man served you tiny portIons of food, then insists you pay several hundred dollars. Poor Brennan. He enjoiyed it, but overpaid probably.?.kind of like Checkera a d Taco Bell now
HAHAHAHAHA, trust me , those tiny portions of food add up and you get really full. The idea of of a mountain of the same food in front of me is not something I like very much. Variety my man.
@@OliveOilandGasoline oh I know, I was just messing with you
Fancy but honestly I could not bring myself to pay absurd amounts of money for a meal. Also, food choice is so personal and culturally-based that what he found elegant or delicious many others might find tasteless or even unpleasant or boring. Also, having good company in a pleasant place is important even when eating a bowl of rice with a fried egg on top. The restaurant looks all too sober and simplistically Scandinavian too. I would pass.
To each their own. I see food in a completely different way than you.
Exactly, that's my point. Taste is highly subjective and hard to categorize. There are countless opinions, ranging from yours to mine and everything in between. I just share mine.
@@Capitan_Cavernicola_1 I'm glad you did. I'm always open to other peoples opinion on my channel. It's healthier and more fun that way.
Fantastic video
Thanks Danny!
Great video
Glad you enjoyed it!