Wtf is a "highly trained food critic"? How does one "train" to critique the cooking of others? I'm a chef, so I know food and proper sanitation just a little bit. Idk about "food critic" though. 😂😂
It’s rare that I see a critique in the comments sections of these type of videos that I actually agree with. Normally you have ignoramuses complaining about the portion sizes or the chef wearing a watch or some nonsense like that. But I completely agree with you. Just blasting that roasted pigeon on the plancha to crisp up the skin would have been a lovely move carrying lots of flavor!!! I’m surprised they removed it🤷🏻♂️
IDGAF if the kitchen staff wears gloves if they wash their hands regularly & keep their hands off their face or soiled surfaces.... But seriously chef, if you have a band-aid on your hand, throw a fucking finger condom over that shit or GLOVE UP. If I were a health inspector, I'd dock a point for that bs. Honestly...and with cameras there too?!? This guy should know better. Not a good look, at all.
First it s***s on your Maybach, then you eat it for dinner. A fitting end to the pigeon's long day over the city and yours running the bank. Just 128 Euros. Bravo!
@@kevster1007 I have to say, it actually is rare. This is what the French would refer to as “bleu”, and while you may like it to be cooked more (your choice, very valid), I assure you that it’s safe to eat.
To add about that... The peel makes the natural barrier and temperature of the meat-point into the meat is manteinaing by this natural barrier, also the fat gives flavor and taste to the process.
Oh die Scheibe der Stopfleber lag einen Millimeter zu schief im Gegensatz zur anderen.....schnell mal richtig rücken 🤣🤣 Die Küche....siehst vor lauter weiser Tücher nicht. Oh man .....mittlerweile würde mich diese Art des Kochen krank machen 🤮🤮
According to the chef, it’s cured and marinated, so I believe it’s cooked somewhat in the way that a ceviche might be cooked. If so, then it should be safe to eat😉
It's pigeon, also known as squab. And that is the color of the meat, not blood. Dark avian proteins such as duck and pigeon appear and act differently than white meat fowl such as chicken or turkey. They are more fatty, thus much more moist. They are cooked to a temperature of 165 degrees Fahrenheit or more, just as any bird is. In fact, pigeon is cooked to 180 degrees or more. That isn't blood you're seeing, it's just resting juices.
Terrible how you guys take off the skin.... i mean?? Wtf? That is like one the best parts!... kinda disappointing... what? Is the ‘’chef’’ or owner on some kind of hippy diet?
I think this dish looks delicious, but I do agree with you here. The skin if crisped and rendered properly is so delicious, and I believe it should have been kept on.
Gloves are the most unhygienic thing in a kitchen, bacteria from anything you touch will stick to them, it's 10x more hygienic to constantly wash your hands.
Love how everyone in the comments is a highly trained food critic.
Wtf is a "highly trained food critic"? How does one "train" to critique the cooking of others? I'm a chef, so I know food and proper sanitation just a little bit. Idk about "food critic" though. 😂😂
@@misocriallo4379 It's a profession dude of course you can train for it
There's no such thing as a trained food critic, though; what a fail. Bless you, child 💯👏🏻
That is a beautiful pigeon.
So good
Perfect plates of food
Why season the skin if you're just gonna tear it off?
It’s rare that I see a critique in the comments sections of these type of videos that I actually agree with. Normally you have ignoramuses complaining about the portion sizes or the chef wearing a watch or some nonsense like that. But I completely agree with you. Just blasting that roasted pigeon on the plancha to crisp up the skin would have been a lovely move carrying lots of flavor!!! I’m surprised they removed it🤷🏻♂️
danke chef for demonstrating ur master skill!
Why discard the skin?! It's the best part!
IDGAF if the kitchen staff wears gloves if they wash their hands regularly & keep their hands off their face or soiled surfaces....
But seriously chef, if you have a band-aid on your hand, throw a fucking finger condom over that shit or GLOVE UP.
If I were a health inspector, I'd dock a point for that bs.
Honestly...and with cameras there too?!? This guy should know better.
Not a good look, at all.
looks amazing
Super 💐💐💐
Pigeon is superbe!
First it s***s on your Maybach, then you eat it for dinner. A fitting end to the pigeon's long day over the city and yours running the bank. Just 128 Euros. Bravo!
polenta and cassis??
What is it with crumble?
A good way to add different texture/crunch.
It’s roasted salsify that they coat in the crumble.
A good vet would get that bird up on its feet again
That’s perfect. If it’s cooked any more it has a horrible dry pappy texture.
Joe Petch It’s raw not rare there’s a difference
@@kevster1007 I have to say, it actually is rare. This is what the French would refer to as “bleu”, and while you may like it to be cooked more (your choice, very valid), I assure you that it’s safe to eat.
I think he calls the fruits "cassis," can anyone confirm or deny that it is a currant? Seems like a pretty classic combination
if i remember, creme de cassis is blackcurrant so "cassis" should be blackcurrant
It’s the fruit of Kir and the town of Cassis. So - Yeah.
In the US, it's blackberry.
@@SmartJanitor No it's not. Blackberry is different to blackcurrant.
I love that
Why fry the skin if it's just going to be torn off?
polar898989 it is easier to peel off after getting heated beacause fat under the skin melts down
To add about that...
The peel makes the natural barrier and temperature of the meat-point into the meat is manteinaing by this natural barrier, also the fat gives flavor and taste to the process.
it will give extra taste to the meat.
and protects it from drying out in the oven
All these comments below are incredibly dumb...unreal...
Where is the skin?
What is the sauce of the first dish
tonka bean sauce
probably a beefjus infused with tonkabean.
@@drichinlord2953 Most likely a pigeeon jus
darude sandstorm 😋
Wow all that designer crap was pretentious, even sushi masters don't waste time like this
Little bit too much pigeon for me...
The cooked meat back in the same plate as raw one. Great!
It was going into the oven
It’s been heat-treated in the oven. Nothing to worry about😉
If they just serve the pigeon alive they might get a fourth star.
Oh die Scheibe der Stopfleber lag einen Millimeter zu schief im Gegensatz zur anderen.....schnell mal richtig rücken 🤣🤣
Die Küche....siehst vor lauter weiser Tücher nicht.
Oh man .....mittlerweile würde mich diese Art des Kochen krank machen 🤮🤮
That raw goose liver is overcooked
mteske1 bla bla bla
According to the chef, it’s cured and marinated, so I believe it’s cooked somewhat in the way that a ceviche might be cooked. If so, then it should be safe to eat😉
I fucking hate cooking on induction stoves, even though they are more precise to cook with.
Gimme some flame.
I was fine with everything until a flaccid and unappetizing piece of goose liver was draped over the entire second plate
That's just your shitty opinion I guess. It looks very appetizing as it slowly "melts" down over the dish, semi-encasing it like a small present.
🤣🤣🤣
It melts under the Salamander until it is with the costumer. I had it. It was ridiculously good.
@@feelinggrape you should switch your 'o' & 'u' there bud
I don’t know what any of that was and I wouldn’t want to eat it. That bird thing was still bleeding
It's pigeon, also known as squab. And that is the color of the meat, not blood. Dark avian proteins such as duck and pigeon appear and act differently than white meat fowl such as chicken or turkey. They are more fatty, thus much more moist. They are cooked to a temperature of 165 degrees Fahrenheit or more, just as any bird is. In fact, pigeon is cooked to 180 degrees or more. That isn't blood you're seeing, it's just resting juices.
I hate this kind of coocking...
Terrible how you guys take off the skin.... i mean?? Wtf? That is like one the best parts!... kinda disappointing... what? Is the ‘’chef’’ or owner on some kind of hippy diet?
Some people eat beef with the fat on, some won't 🤷♂️
Some people bought salmon with the skin on, some won't 🤷♂️
Some people eat meat with the charred on, some won't 🤷♂️
I think this dish looks delicious, but I do agree with you here. The skin if crisped and rendered properly is so delicious, and I believe it should have been kept on.
nice food and video. but no gloves??
Can’t cook high end meals with gloves. This is not a hospital restaurant.
wont help, the bird is dead already
There is no excellent restaurant on this planet that has a kitchen which cooks on a stove with gloves.
Gloves are the most unhygienic thing in a kitchen, bacteria from anything you touch will stick to them, it's 10x more hygienic to constantly wash your hands.
so much waste to get to two little plates of food. so many people to handle all the elements. this is cooking disappearing up its own arse.
Am I the only one that would rather have a great cheeseburger than eat this nonsense? Pigeon?
Nope. Plenty of people aren't interested in trying new things.
why not both? it's fancy chicken, mate. tastes great.
You mean are
Wedding ring while preparing food. No gloves.
Go to Taco Bell
Gloves aren't mandatory in most of the world. The thought is that they give a false sense of security that can lead to increased hygiene problems.
Rubbish
pretentious.
what is it exactly that is being pretended here? Both dishes seem pretty straight forward, yet very well thought out.
U r