Это видео недоступно.
Сожалеем об этом.
Gilles Goujon prepares a dish at his Auberge du Vieux Puits
HTML-код
- Опубликовано: 14 авг 2012
- 3 Michelin star Chef Patron Gilles Goujon prepares a dish with liquid oxygen at his Auberge du Vieux Puits in Fontjoncouse, France. Read and see more at wbpstars.com - only about the best restaurants in the world!
![Chuckyy - Devil Hours [Official Music Video]](http://i.ytimg.com/vi/f3wZGj0VnZU/mqdefault.jpg)
Very underrated chef .he saved the entire town from becoming a ghost town. Also he is a Meilleur Ouvrier de France winner.
I’m just so impressed, I can taste the beauty of that dish on my mouth right now!!! And it’s so simple, just some immaculate vegetables and tomatoes, kissed by the sun and full of flavor as is so typical for the region, some perfect seafood, some acidity from a touch of vinegar and a reduction of tomatoes, and that lovely herbaceous note from the basil oil and the herbs. So simple, yet so tasty, what a wonderful experience it would be to taste this dish🤩🤩🤩
There are 6 MD Restoration vans at Stepping Stones Academy, and
5 Hawaii Tel vans next to the Kidney treatment center
. of .
One of the great chefs of the world and un educated people talk shit.. what a shame.
Gilles =génie
magnifique!! two thumbs up!
what are you guys on about. dont watch it if your'e not into fine dining.
1. Why spend hours preparing the best ingredients just to "Dump them all down"
2. Its the pinnacle of cuisine , yes it is meticulous and crazy its 3 star food.
3. You have a tasting menu of 7- 20 dishes so size is small to reflect this and to ensure the food is beautiful. Big plates of food are not elegant.
4. "so oiled up" its an emullsified warm vinegrette with high quality extra virgin olive oil
3 star food )))) next door make better
@@MrLevrevodIf you can pinpoint exactly what it is that makes something better then the next then I ask you. What is it?
j adore lire les critiques de tous ces gens qui ne saurait même pas cuire un œuf correctement ,si vous avez le centième du savoir et du talent de ce chef alors vous pourriez la ramener. la critique est aisée quand ont est connaisseur mais malvenue pour des incompétents .j ai eut la chance d apprendre mon métier chez un MOF et ensuite de travailler chez deux autres MOF ,leurs connaissances et leur talent n ont pas d égal vis a vis de certains chefs étrangers qui nous balance de la cuisine moléculaire ,eux c est le respect du produit et surtout magnifie le gout ,mais ça vous ne pouvez peut être pas comprendre .
Certes mais ici en l'occurrence, ce n'est pas un plat digne d'un 3 étoiles.
Faire sauter des légumes de saison à la minute, ça je sais faire pas de soucis ...
Un 3 étoiles doit nous épater et non nous faire manger des produits quasi bruts !
@@giorgio95 go t'engager au guide Michelin. Après tout, n'importe qui peut être gouteur pour Michelin n'est-ce pas ?
@ J'ai mangé dans un étoilé, et dans des restaurants très réputés, j'ai une certaine expérience en tant que client, mon avis est donc selon moi crédible
@@giorgio95 Hélas il y a tout un continent entre 1 et 3 étoiles, désolé de te l'apprendre... Peut-être auras-tu l'occasion de découvrir un peu plus la bonne gastronomie, je l'espère.
@ Si le 3 étoilé c'est comme cette vidéo , alors je resterais sur mes classiques restaurants gastronomiques, pas de soucis.
De toute façon hormis Bocuse, que je ferais un jour je l' espère, les autres ne m'intéressent pas.
L’excellence.
That veg prep 🔥🔥🔥
WHERE is the liquid oxygen? I don't see any, and that would be insanely dangerous to use. Did wbpstars think the smoking gun was oxygen???
I don't speak french. Is the smoke at the end only for presentation or is it giving a tiny smokey note to the vegetables as well?
It should give some smoke notes to the final dish and help with presentation...
...I don't think you serve with the glass lid on
I've seen many of his dishes, but he doesn't strike to me as a chef worthy of a michelin star
Have you even try his food before judging????
@@mehmetelturco7402 Im not the michelin judge
@@johnbounds6735 then shut up.
nice stir fry
Nice dish but I don't have liquid oxygen or vegetables or a stove. Can I substitute microwave tater tots and cigerette smoke
Cool ca dommage ya du porc
3star?
Can someone please translate into English and tell me all of the ingredients that are in the dish. thanks!
no
it is a video
He used artichokes, tomatoes ,carrots, radishes, baby courgette, small turnips(not so sure about this one),baby octopus, mussels, deglazed with vinager add chives. For presentation add tomato juice reduced, olive oil infused with basil, the final sauce dont know what it is
stir fry vegetable and squid serve in smoke.
just watching this vid costs 50 euros
Serve them the way they came out of the pan...the needless "michelin" presentation is just window dressing and an excuse to serve ordinary ingredients for an outrageous price.
Shut up the little shit, you don't know anything about gastronomy. Go back to eat your tin can and keep you're critical of embittered and failed guy for you
hard to argue with that.
Is the criteria very different for 3 Michelin stars very different for French chefs ? If I were to use an English expression I would say that was a load of old bollocks !!
French cuisine and French places are always favoured more by Michelin to the point they got called out for it. Now you see more places in Asia being awarded stars. It's a load of bollocks really
This dish is not worthy of a 3 stars ...
tat doesn't even look tasty. im chinese, i would just dump everything there, why didn't he put them all down!? and what's with the strange meticulous arrangement of the foods.. man crazy
course you are from china...not everyone need glutamat
Le plus incompétent alcoolique
also paying for that kind of meal would be really expensive yet im getting so little out of it... and everything is so oiled up.. man!
touch many foods without gloves...disgusting
pst, I tell your a secret, .... it's called, "Wash your hands".
Is a chef not a plumber ,but I guess talking to you is like talking to a wall