Meanwhile this guy earned a second Michelin star in 2022, at the age of 32 years and only six years after opening his restaurant. One of the very best young talent cooks in Belgium. Guess he will get the third star sooner or later...
That was an incredible instructive video, thank you. I am obsessed with good sauces and would love to have seen the dark sauce with crème de cassis made in detail.
I hate to be the fun guy at parties, but so many restaurants are given Michelin stars because of environment and the experience, not just the quality of the food. Culinary gods find their forms in so many different places. Pho lunch ladies in a cart in the middle of Hanoi, men who’ve been making cha siu their entire lives, folks who make the best quesabirria around. Michelin stars don’t mean shit except you’ve refined your craft. The chefs I’ve worked with sing the praises of great cooks, not of somebody who can shave a truffle. That being said, my dream is to have stars, but I’m well aware that there will ALWAYS be line cooks or less who can make a dish that’ll blow anything a Michelin restaurant can make right out of the water. This is the highest level, not the best tasting.
@@geert574 not really. 1 star is really good food. 2 stars is much better food and more complex sauces and in 2 star you can get a dish and say wow from its taste, while it's pretty rare in 1 starred. And 3 stars is basicly 2 star, that doesn't do any mistakes and have perfectly balanced menu
Witte schorseneer, die moest ik even opzoeken 😅 Wel een duidelijke video voor de bereiding van hazenrug! Heb er toevallig nog een in de vriezer liggen, waar ik iets mee wilde doen. De fricassee die Gordon Ramsey er van maakt in zijn video ziet er ook goed uit, maar ik hou juist altijd wel van een stuk uit de oven. Vind het jammer dat haas niet populairder is, helaas lang zoveel video's niet over te vinden als bijvoorbeeld kip. Dus video's als deze ben ik erg blij mee! 👌👌
Realy! Cleaning and touching a cleaning cloth and with those hands touch your meat and leave the dirty cloth on the stove they should strip you from your star if you dont follow basic rules
I noticed that too, and it struck me as wrong. Maybe it's also a our perception about cleaning clothes being bacteria breeding grounds but he may use it differently than us (and not have it hang around the sink and water)
Poor fillets. No nerves to wait. I'll eat them right after i pulled them out of the oven. Then if i am still hungry going to check the small side dishes cups.
I do not usually comment but.... so intrigued I had to watch until the end and I do know critic is easy but even though I have to say it was painful and almost.. ridicu....would you please explain the title of the video which mentions " one of the best versions of hare a la royale" also for your information, a civet sauce is actually thickened with the blood of the animal, when I saw all those white dishes, just thought it was for alongside customers... But then no...seriously !!!!!
Well when you go ahead and taste this dish for yourself, we can have another discussion about this technique and “fluff” you feel so entitled to judge (of course, since you’re obviously a Michelin-Starred Chef yourself😉).
Absolute pleasure to watch this guy work.
Meanwhile this guy earned a second Michelin star in 2022, at the age of 32 years and only six years after opening his restaurant. One of the very best young talent cooks in Belgium. Guess he will get the third star sooner or later...
Love watching this guy cook: such respect, care and expertise.
Yea. With a hatchet
Just a pleasure to watch and imagine smell, taste and texture. Thank you for sharing, Chef!
The most iconic game recipe of French cuisine. Fantastic !
That is the cleanest kitchen I have ever seen.
ufff.... the ultimate winter gourmet dish... wonderful
thanks for heartwarming dishes! chef's skill was eye opening for me !
That was an incredible instructive video, thank you. I am obsessed with good sauces and would love to have seen the dark sauce with crème de cassis made in detail.
Why do I watch these videos when I'm hungry!!
I would pay a LOT of Money for that. Outstanding, real food.
amazing chef !!
I will make it a short term mission of life to go here, and have this dish.
It's in my province, 40' from Brussels east. 125 euros the 5 dishes menu with hare. I really consider to go too.
@@ColonelHarry This is the à la carte hare, the dish in the tasting menu will not be this elaborate.
impressive . really a top notch chef here
Really enjoyed watching.
Wow ! Amazing !
Absolutely stonking dish brilliantly classical.
1 star is impressive
2 stars is astounding
3 is entering the realm of the culinary gods
I hate to be the fun guy at parties, but so many restaurants are given Michelin stars because of environment and the experience, not just the quality of the food. Culinary gods find their forms in so many different places. Pho lunch ladies in a cart in the middle of Hanoi, men who’ve been making cha siu their entire lives, folks who make the best quesabirria around. Michelin stars don’t mean shit except you’ve refined your craft. The chefs I’ve worked with sing the praises of great cooks, not of somebody who can shave a truffle.
That being said, my dream is to have stars, but I’m well aware that there will ALWAYS be line cooks or less who can make a dish that’ll blow anything a Michelin restaurant can make right out of the water. This is the highest level, not the best tasting.
1 is for amazing food, 2 is for keeping up that food, 3 is for frills and details (o the waiter had an odor the glas had a stain bleh bleh)
@@geert574 not really. 1 star is really good food. 2 stars is much better food and more complex sauces and in 2 star you can get a dish and say wow from its taste, while it's pretty rare in 1 starred. And 3 stars is basicly 2 star, that doesn't do any mistakes and have perfectly balanced menu
Goe bezig, chef!
Bravo Chef!
Flowing maestro
Looks amazing. Just shot my first hare, but I don’t think this will is the way I will prepare it. A little too advanced for me :)
Man...! Side dishes!
What a preparation!!
The best!
Very informative, 👍
Delicious❤
All basics you learn in a french kitchen. Easy peasy, very tasty.
2:55 That axe, though.
wow !!!!
Impressive knife skills!
I’ve always wanted to try cooked hare and rabbit.
And love the axe!
wow!
This is a amazing chef, love his passion!
People often think they go home with an appetite after visiting a star restaurant. This main course is big.
I did not expect to see that short, massive ax!
👏🏽👏🏽
Is there a recipe available, some steps are not shown fully, thanks!
👍👍👍
As we say where I'm from, Bonkers.
I have never had Hare for dinner... 😀
What is the 3rd side dish he is plating? I could not understand what he was saying. It is a veg like asparagus?
Salsify.
@@craigshillabeer3155 Thanks!
@@craigshillabeer3155 amd do you know how the side dish with berries is called?
@@stepan1226 its a lingonberry/cranberry jam
Witte schorseneer, die moest ik even opzoeken 😅
Wel een duidelijke video voor de bereiding van hazenrug! Heb er toevallig nog een in de vriezer liggen, waar ik iets mee wilde doen. De fricassee die Gordon Ramsey er van maakt in zijn video ziet er ook goed uit, maar ik hou juist altijd wel van een stuk uit de oven. Vind het jammer dat haas niet populairder is, helaas lang zoveel video's niet over te vinden als bijvoorbeeld kip. Dus video's als deze ben ik erg blij mee! 👌👌
what meat is this?
Hare, type of wild rabbit
Potjes festival 🤯
Where do they get the hare from? That is one meaty hare.
Most of it come from fine butchery or local breeders from the "short way". You will never find it in a supermarket who sell u sometimes sh*t
@@Theskyjul wrong! These one come from the local hunters that shoot them and sell them to the restaurants
@@MadMaxBeyond "local breeders" "local hunters" my bad english seems its equal
@@MadMaxBeyond could well be, as the chef mentioned "season" of Game
Do not try this at home! Amazing craftsmanship
hare make him eyes dead
Sorry, but shouldn't that clove of garlic be peeled to give it more flavour?
Unpeeled garlic gives you more flavor, actually. Just make sure that it is cleaned
Realy! Cleaning and touching a cleaning cloth and with those hands touch your meat and leave the dirty cloth on the stove they should strip you from your star if you dont follow basic rules
I noticed that too, and it struck me as wrong. Maybe it's also a our perception about cleaning clothes being bacteria breeding grounds but he may use it differently than us (and not have it hang around the sink and water)
This chef is a good lad
The hare is bloody as hell, how can you taste it cooked?
Poor fillets. No nerves to wait. I'll eat them right after i pulled them out of the oven. Then if i am still hungry going to check the small side dishes cups.
1
Haas moet gaar zijn
I do not usually comment but.... so intrigued I had to watch until the end and I do know critic is easy but even though I have to say it was painful and almost.. ridicu....would you please explain the title of the video which mentions " one of the best versions of hare a la royale" also for your information, a civet sauce is actually thickened with the blood of the animal, when I saw all those white dishes, just thought it was for alongside customers... But then no...seriously !!!!!
Flemglish at it’s finest. Great chef though
I don't wanna eat dogs.
Fair enough. Luckily for you, this is a dish of hare, or wild rabbit.
Nothing like raw hare meat smh fancy pants food is for the birds
Technique is meh. Lots of fluff
was ok to decent. not anywhere near mastery.
Well when you go ahead and taste this dish for yourself, we can have another discussion about this technique and “fluff” you feel so entitled to judge (of course, since you’re obviously a Michelin-Starred Chef yourself😉).
I am sure it´s good, but i hate that he touches every single piece of meat, after it´s cooked, with his fingers. It´s disgusting.
This happens everywhere you eat, trust me.. it won't kill you
@@RS3Dutchie I know, but it puts me off.
@@michaelmertens813 why