Funny how most people in the comments have absolutely no idea what fine dining is all about... its not like you go there to get your belly stuffed.. If you go to a restaurant which has been awarded with a Michelin star, it guarantees you that you will get an experience you can get nowhere else in terms of flavours and craftsmanship. The chefs who work in these restaurants train harder then most people ever will. Some of them even do suicide cause they can't bare the pressure. So if people want a big steak and some fries with ketchup, this is the wrong address but don't insult what these chefs are doing, because everything they put on a plate took a lot of work.
I would have said the same, some months ago. But there is actually a Michelin starred restaurant, which sells chicken for 1.50$. Not to mention a restaurant with two stars, which sells fries
@@CatchyCauchy but these do not define the industry. And people go to Michelin starred restaurants for the aesthetic experience as much as for the gourmet experience. I for one don't care for going to a starred restaurant just to eat fries, no matter how good.
iv dined at a 3star and i was satisfied with the quality and quantity, that strawberry joke is nothing, its half of a small strawberry, and a spoon of ice cream with crushed choclate and sauce with a few edible flowers , that would most likely cost 15 - 25 pounds and a complete steal for what he used for ingredients . some places believe its the service and look that wins over flavour and that is a poor excuse
@@jesuspectre9883 ahahahah you ignorant whale.....who do you think you are... you guys think that stars michlein restaurant are the bible? Just go to eat to any grandmothers houses and you will find the real Kitchen.....( I have been to multiple stars michlein restaurant just a way to steal money)
What an incoherent, rambling mess. You should sell your ellipses as confetti. Why do you continue to visit Michelin starred restaurants if you dislike them? Clearly you recognize their value.
So many disrespectful comments of people, calling this hideous overprized bullshit. It's a lack of respect to a man showing his craftmanship. Secondly you are not forced to dine in michelin star restaurants that focus a lot on presentation. On the other hand I doubt those would be looking forward to have you as their guests with such bad manners. Better stay at home. The dessert to me is very well composed with a balance of acidity and sweetness and a texture contrast between the sorbet and the meringue, the fennel leaves are a great idea.
I personally would do that, but I might be in the financial situation where I don't bother a lot about prices. Anyway, nobody has to, that's not the point. It's just horrible to see how people behave online, insulting a chef who shows his work.
I work in pastry, I appreciate his craftsmanship, it doesnt take days for some one to master their taste bud profile to balance flavours in a dessert, you just dont ram up flavours in a plate,it takes even months of planning , taste test a multiple times.
I bet it tastes amazing! But I actually don't like the presentation. It just looks like its a bit 'crowded' on top of the sorbet, to the point it almost looks messy. Of course this is my opinion and I'm not a food critic, but I do like good food.
I found my self saying 'Stop!' in my head the second he put more than two fennel leaves on and especially with those last two violet petals. Ugh! Kind of ruined the whole thing for me. He talks about balance so much, but the more he put on, the more I think he wasn't focused on it at all. Shame.
I love how he did the quenelle! No water or applied heat no back and forth bs and no re starting or messing around on the edges. And the spoon isn’t as pointy or deep welled as a usual quenelle spoon - nice rocher
Hmm, he did use water, you can see the spoon dripping a few drops before he makes the quenelle, which he later wipes off the plate. But it certainly is a thing to see, looks effortless to the untrained eye
Watching Shokugeki, I learned that hauté cuisine was about the experience. The flavorful, high quality ingredients, the presentation, and chef's skill is why you go. Not to get full. You're getting something you cant get anywhere else.
It's haut...by the way..and that was pish...too many flavours...a few errors too... crème pate is a particular recipe..you cannot add other flavours and call it that ..this is a chef that needs taught traditional stuff, before allowing him to use offset tweezers.. he would be on dishes in my kitchen for at least a year
Hey, guys. Chill. Stop complaining. No one's saying you have to buy it or anything. You know, some people enjoy the quality and the taste of the food more than the satisfaction or cheapness of it. People have different ideas about how food should taste or look. Some might just like savoring food slowly, like a candy, and the tartness/sweetness of the strawberry dessert might be a big factor for them!
Krypt bloody hell do you not understand that those Fine Restaurants have about 12-14-16 Courses?? Fucking 12 Differenzt meals that why each and everyone of Them is "small" in comparison to 1 Dish you Order in a normal Restaurant.....
For those complainers, I bet that everything they make in this video or restaurant is made from scratch. You dont only pay for the food, but also for the craftmanship and the working hours of the staff members. Most of you are happy with a course meal which cost less then 30 dollars. But remember you will probably be served food from cans and package's
Việt Anh Nguyễn I get your point but the production of nike shoes is also cheap but they sell it for 100+ dollars.. for example. and like i said you dont only pay for the produce
Leonardo Comerci I aint gonna defend this restaurant since I dont work there or have something to do with it but, this is one plate of the many you will get during your experience of maybe a 10+ course. but whats the point of getting stuffed after the 3rth plate? when you still have 7 more rounds to go. Every one has their own opinions, which I respect. I can ensure you that you will leave on a full stomach
I know that many will bash this dish for the price but the quality; in fact that everything is hand made, local, and complex. The chefs aren't the only ones getting paid from this dish. Just for consideration! It is also a beautiful dish
Lantern Flea oh how pretentious can you be? didn't you know this thing called a "joke"? but i guess it's just too much for you to understand that different people have different values and what they might consider worth the price or not
Beautifull dessert, but I can't imagine how you can make 10 of these desserts at the same time? I would be afraid if my Sorbet quanelle would melt before I finished plating ;p
I have a question, why do michellene star chefs always put like sauce or any sort of liquid as dots on the side. I've seen every michellene star add that touch to their food in every michellene star video I watched
Very nice, some of you guys I see trying to poke fun at this guy but what you saw there was only a tiny fraction of the hard work that goes into what he just plated. Every day those components have to be made freshly in order to keep the food to the impeccably high standards that are required in Michelin starred kitchens. If you eat in a Michelin starred restaurant you aren't just buying the food. You are also paying for all the man hours that went into every aspect of each of your dishes. Those little fennel sprigs dont just come in a pre-packed container. No. Some Commis spent 3 hours meticulously preparing each individual spring with little tweezers which have to be done every day. Discarding maybe 25-30% of them into stock or something else because they weren't pretty enough for garnishing your plate.
Corn flakes have very little flavor, they are a method of adding texture. Also, a "crunch" or "croccante", as I learned, is a very very common (non-innovative) component to many modern desserts, so your sarcasm goes amiss here.
aaannd thats what people say when the most high-end place they've ever eaten at is olive garden. fucking schmuck. try some shit, eat some food. you'll learn that shit like lavender pasta, rose petal honey, and flowers on food actually does taste fucking amazing.
As a glutton who can probably eat more than most of you naysayers, I appreciate fine art once in a while. This is what this is: art. Art you can eat, which I believe is the best kind of art. If you want portion size go to a poke place or tell a doting immigrant grandmother you haven't eaten in 2 days. Yes, we get it, we can all eat that in 1-2 bites. We can all get a cheaper dessert and value for price elsewhere. For me, this would be a test of whether or not my tongue could register all of those flavors he's putting on the plate. That's the expectation of eating a fine-dining restaurant and despite my love for larger than what most consider normal portion sizes I wouldn't have this any other way. Nice looking dessert there, Chef.
Don't you have enough brain to google what "prepared dish" means, idiot? Make googling things you don't understand a habit - there will be fewer instances of you revealing your stupidity in public. And no one gives a shit about whether "Michelin star" refers to a chef or a dish in this video - take your time to realize that's not the point.
You may be right, Christopher, - formally (or maybe you're not: the description says "Chef Patron Thijs Meliefste prepares a strawberry dessert..."). But still, this doesn't contradict to anything I've written in my initial comment, does it? Either way, the vid's title as it stands is quite misleading, I believe. Although I realize that there might still be folks interested in seeing a plate like this being merely assembled, most of the audience did come here to see some kind of preparation, which just ain't there. If the video was titled "A Michelin star assembled strawberry dessert in 4k," that would be much more honest description and no dispute whatsoever would arise. I see great danger for any internet content in not describing it properly by authors - this causes people to waste their time, causes frustration in the audience and negatively affects internet content's perceived value overall. Hence my initial comment. Other that, nice video.
People comment on how this is a scam because its small but they don’t realize its a form of art as well and how everything is planned out and takes time dedication and creativity to make, just as people judge art because when they see it they say “i can do that, what makes it so special” the fact is that you didn’t that is what makes it special. Food is an experience as well, it should not just be judged because of the size
Not only that, but these types of restaurants typically have 6+ courses. More courses, less portion size per course. Nobody could eat 6+ courses where each of the portion sizes are "American sized" lol.
show these to the top notch michelin starred chef 30 years ago. theyd be like wtf is this ridiculous sht with tweezers. they had more down to earth presentation without these pretentious bs and actually tasted good.
Why am I not surprised of all the ignorant people in the comments? You have probably never been to a really good, let alone a Michelin restaurant, where it is not rare that you will be served more than at least 7 dishes.
Agreed, well put together dish with care and precision. Most people commenting here would not have a clue how much work actually goes into these Michelin dishes.
When youve just eaten ten or twelve plates of the same size leading up to this dessert, you will not be complaining about the size. Go try eating at a restaurant like this, it's a unique experience.
You glutinous vat of chum, you would take one small bite of this elegant desert and be on the floor weeping with joy. I guarantee you, you'll never taste anything as mind blowing. Flavor, you mindless bastard, not quantity. Flavor!
Not sure why people are upset over the portion size. After a full coursing, the amount looks perfect. However, I must agree that the plating is distasteful. Why are the strawberry dots the same color as the juice? Why even place the dots? Why are we hiding the fresh strawberries beneath the crumbs when strawberries are the star of the plate? And the off-white/off-yellow marscapone broke before you even finished plating, not to mention the color. Make the marscapone a nice vibrant red. I like the textures used, and the palette, but this plating is not a good final impression.
Because not everyone agrees with the entire elitist concept of paying 10× what a dish is worth for 1/10 the food you should receive. It's just a difference in philosophies.
Oh yeah, give me a third of a strawberry, 2 teaspoons of some "crunch made from white chocolate", a teaspoon of....basically icecream , with a couple of flipping dots , some type of sugary bs that just looks good, and oh, I forgot to mention leaves and flipping flower petals. "That would be just about 50$ thanks for coming to our restaurant". Bruh
~150$ for a 10+ course meal. You'll definitely be stuffed after eating all of them. This is a tasting menu- it isn't meant to be large quantity, usually the portions are bite sized because you will eat a very large amount of dishes. These restaurants usually have a la carte menu (normal menu with normal portion sizes) along with their tasting menus. You don't pay for the quantity of the food, but the sheer quality; the craftmanship and experience of eating something unique. You should learn some respect, I bet you can't even boil an egg.
Prochy I should have deleted this comment because I forgot to sign out from my account, and my brother commented on this video, but I thought that nobody's going to see it. I think it was more of like a joke, or just trying to make a point that the food is overpriced, but I agree with you, it's about thee experience and the beauty :). In my opinion, everybody should eat at a sophisticated restaurant at least once in their lifetime , because the experience is very cool :)). I hope you didn't really get triggered by the comment (which you kinda got :D) because it's pretty much my fault that I forgot to sign out and he didn't realize this was not his account. Take care dude :))
I did get triggered by the massive amount of hate comments on this video and for some reason I decided to reply to yours out of all of them... Well good to know that you understand. All good, dude. :D
This is a Michelin Starred Restaurant. Therefore the focus is on quality, not quantity. You appreciate the art and unique flavorful combinations of each meticulously crafted dish. This isn't dinner at outback steakhouse for those ignorant and impulsive people in the comments.
Give me a castle like restaurant. With high class waiters. And nice surroundings. Serving the best quality burger. I wish there were a michelin star for such a steak or burger restaurant. I would visit. Show me the best real food. I would be willing to spend a couple hundred. I would be willing to take my girl there. Show her I care. But instead I have to eat some tiny art show that does not fit my taste when I want to show her I care. There are a thousand artsy michelin restaurants and not a single burger michelin restaurants. Come on people, take my money. I bet millions of guys want such a place. Take our billions of dollars. Just make the damn restaurant already.
![Inter Scaldes, 3 Michelin stars: full tasting menu [2020]](/img/1.gif)
Funny how most people in the comments have absolutely no idea what fine dining is all about... its not like you go there to get your belly stuffed.. If you go to a restaurant which has been awarded with a Michelin star, it guarantees you that you will get an experience you can get nowhere else in terms of flavours and craftsmanship.
The chefs who work in these restaurants train harder then most people ever will. Some of them even do suicide cause they can't bare the pressure.
So if people want a big steak and some fries with ketchup, this is the wrong address but don't insult what these chefs are doing, because everything they put on a plate took a lot of work.
Agree 100%. Well said!
I would have said the same, some months ago. But there is actually a Michelin starred restaurant, which sells chicken for 1.50$. Not to mention a restaurant with two stars, which sells fries
@@CatchyCauchy but these do not define the industry. And people go to Michelin starred restaurants for the aesthetic experience as much as for the gourmet experience. I for one don't care for going to a starred restaurant just to eat fries, no matter how good.
Well said brother
iv dined at a 3star and i was satisfied with the quality and quantity, that strawberry joke is nothing, its half of a small strawberry, and a spoon of ice cream with crushed choclate and sauce with a few edible flowers , that would most likely cost 15 - 25 pounds and a complete steal for what he used for ingredients . some places believe its the service and look that wins over flavour and that is a poor excuse
Let's delicately put a bunch of dots on the plate and then pour juice on top of them so that no one can see how elegantly we arranged them.
Bravo.
Joshua V that's not what a la carte means
He said they pour the juice at the table, so the guests get to see the dots before they're engulfed.
I stand corrected
I was just thinking about the same thing... if the juce was less thick and different color it would make sense.
+3deadmen
Yes, so the customer gets to see the dots on the plate for less time than it took to put the dots on the plate.
It was a great little dessert in a menu which composed 8 appetizers and 7 courses. One should definitely try this line up of dishes! Enjoy
Can I get the recipe ?
I like desserts that take more than one bite to eat
You ignorant whale, when you finally go to a Michelin star restaurant you'll understand. And based on your ignorance, that will be never.
@@jesuspectre9883 ahahahah you ignorant whale.....who do you think you are... you guys think that stars michlein restaurant are the bible? Just go to eat to any grandmothers houses and you will find the real Kitchen.....( I have been to multiple stars michlein restaurant just a way to steal money)
What an incoherent, rambling mess. You should sell your ellipses as confetti. Why do you continue to visit Michelin starred restaurants if you dislike them? Clearly you recognize their value.
Bovine Banana most michelin star restaurants make their food for the flavor experience not so you can keep shoving until ur full. You ignorant pig
Everyone chill the fuck out he just said the desert is too small
This isn't a dessert guys.This is a work of Art.
And just like art, you'll starve trying to eat it.
💯
It’s all about flavor.. and creating a piece of edible art. This is absolutely beautiful.
Is it fuck...it's too many flavours..it's certainly artistic..but it ain't restaurant stuff..
The funny thing is probably costs the same as the video quality. 4K.
yep, more expensive than a happy ending service package from your weekly go-to salon
A 20 course menu at noma costs 4k DKK, which is around 500USD. Maybe 4000Rubles.
You should open a restaurant
@@Sam-vi2ho which isn't that crazy cause most 7 course tasting menus are 100-200 usd
@@Sam-vi2ho deal
So many disrespectful comments of people, calling this hideous overprized bullshit. It's a lack of respect to a man showing his craftmanship. Secondly you are not forced to dine in michelin star restaurants that focus a lot on presentation. On the other hand I doubt those would be looking forward to have you as their guests with such bad manners. Better stay at home.
The dessert to me is very well composed with a balance of acidity and sweetness and a texture contrast between the sorbet and the meringue, the fennel leaves are a great idea.
would you really pay 25€ for 1 mini piece of ice cream and som sauce, then i'd rather get a good sorbet
I personally would do that, but I might be in the financial situation where I don't bother a lot about prices. Anyway, nobody has to, that's not the point. It's just horrible to see how people behave online, insulting a chef who shows his work.
I don't think I've ever seen a youtube comment so bourgeois.
You should get out more, Sebastian. I'm not sure you're ready for the internet, my dude.
Well, thanks a lot for spending your time on giving me advice for my freetime, I appreciate it dude and I am now calling the driver to take me out.
Sebastian Wintour savage
No knorr stockpot? Marco Piere is dissapointed
Deus est mortuus 😂
It's your choice. Or it isn't...
i just shat from laughing so hard
marco polo to
People keep talking about the size.. Well it's not really about the size, it's art.. its like a master piece you get to eat.
I work in pastry, I appreciate his craftsmanship, it doesnt take days for some one to master their taste bud profile to balance flavours in a dessert, you just dont ram up flavours in a plate,it takes even months of planning , taste test a multiple times.
The exact care taken and the specific skill of the Chef make it an authentic experience of culinary delight. Kudos.
I bet it tastes amazing! But I actually don't like the presentation. It just looks like its a bit 'crowded' on top of the sorbet, to the point it almost looks messy. Of course this is my opinion and I'm not a food critic, but I do like good food.
I thought the same. Then I watched the video to the end. It ends up being so ridiculously crowded. So now I enjoy it's beingoverthetopness.
I found my self saying 'Stop!' in my head the second he put more than two fennel leaves on and especially with those last two violet petals. Ugh! Kind of ruined the whole thing for me. He talks about balance so much, but the more he put on, the more I think he wasn't focused on it at all. Shame.
i agree, he shouldnt have used the merengs
i dunno how to spell that haha
it's spelled as meringue my friend
Looks good, though I would have piped the gel on top of the pastry cream to keep the juice from washing it out.
VERY VERY PRETTY A WORK OF ART, but when do we get to see the actual dessert?
😂
LOOOOOOOOOOOOOOOOOOOOOOL
Dumb
HAHAHAHHAHA
ha ha ha, genius ! ;-)
I love how he did the quenelle! No water or applied heat no back and forth bs and no re starting or messing around on the edges. And the spoon isn’t as pointy or deep welled as a usual quenelle spoon - nice rocher
Hmm, he did use water, you can see the spoon dripping a few drops before he makes the quenelle, which he later wipes off the plate. But it certainly is a thing to see, looks effortless to the untrained eye
@@saintmist4530 glad you did that reply...🤯🤯
Mine would have been a bit more robust!
Its all about the temperature of the ice cream.
Dipping in the spoon in warm water isnt a cheat, its proper technique.
Watching Shokugeki, I learned that hauté cuisine was about the experience. The flavorful, high quality ingredients, the presentation, and chef's skill is why you go. Not to get full. You're getting something you cant get anywhere else.
It's haut...by the way..and that was pish...too many flavours...a few errors too... crème pate is a particular recipe..you cannot add other flavours and call it that ..this is a chef that needs taught traditional stuff, before allowing him to use offset tweezers.. he would be on dishes in my kitchen for at least a year
@@alimitchell5346 haute is it's feminine form , but thanks for the different take. Are you perhaps... A chef yourself?
@@Riot228 aye 43.years
Did you run out of small bowls/plates when you made this video?
At the last moment he's like: "I'm done now.. :)".
Does anyone know if this contains strawberries? It's just I'm allergic to them. Thanks
I like the amount of different flavors on a plate. Not a lot of food but the amount of flavors makes it worth.
if you said it like that, I would literally make a flavourful peanut and make you eat one a meal for the rest of your life.......
@@frankt1956 you are just mad cause this shows a market that you cannot and will not enter because of your shitty salary
@@prodbyxanderjohan sorry, it seems like your the one crying rich boy, i was only saying it as a joke
Does anyone know how to make the strawberry gelatin thing? What kind of ingredients are used to thicken the strawberry juice?
Agar agar most likely. Then set it and blend it.
Hey, guys. Chill. Stop complaining. No one's saying you have to buy it or anything. You know, some people enjoy the quality and the taste of the food more than the satisfaction or cheapness of it. People have different ideas about how food should taste or look. Some might just like savoring food slowly, like a candy, and the tartness/sweetness of the strawberry dessert might be a big factor for them!
Quintinity I disagree
I'm sure most of them are on a diet.....
How much is it? $400?
What is this? A dessert for ants?
Gotta hit up the gym man, get your core in order.
Krypt bloody hell do you not understand that those Fine Restaurants have about 12-14-16 Courses?? Fucking 12 Differenzt meals that why each and everyone of Them is "small" in comparison to 1 Dish you Order in a normal Restaurant.....
I see what u did there. Nice one
Krypt no this is a dessert for white people.
nah ... this is a dish for hamster dude ...
It is a pleasure to chef Patron, and I wish you the best on the Michelin Stars.
Chef plates overpriced food to serve me: Not too much !
Me when the check comes: Not too much !
I am just wondering how exactly this desert should be had... is there any particular way to have the desert or u just Eat it thy way we want..........
Are you a robot 4:50
Yeah, that even made me feel awkward
I love this, Many Michelin restaurants are pretty affordable. A 10 Course diner for about 80-100 euro's. Its amazing to do once a year or so.
Michelin makes eating interesting unaffordable...
For those complainers, I bet that everything they make in this video or restaurant is made from scratch. You dont only pay for the food, but also for the craftmanship and the working hours of the staff members. Most of you are happy with a course meal which cost less then 30 dollars. But remember you will probably be served food from cans and package's
well even freshly-made stuff can be cheap, man.
Việt Anh Nguyễn I get your point but the production of nike shoes is also cheap but they sell it for 100+ dollars.. for example. and like i said you dont only pay for the produce
Leonardo Comerci I aint gonna defend this restaurant since I dont work there or have something to do with it but, this is one plate of the many you will get during your experience of maybe a 10+ course. but whats the point of getting stuffed after the 3rth plate? when you still have 7 more rounds to go. Every one has their own opinions, which I respect. I can ensure you that you will leave on a full stomach
nobody cares
Niceguy you care otherwise you dont reply lmao
I know that many will bash this dish for the price but the quality; in fact that everything is hand made, local, and complex. The chefs aren't the only ones getting paid from this dish. Just for consideration!
It is also a beautiful dish
So it’s Basiclly 1/3 of a strawberry with crumbs on it topped with a bar of soap and leaves and flowers.
Your name says it all.
What brand is the chef’s Black jacket??
"and that'll be $125.."
I think it's $94 for an eight course menu :)
Patrick's Pet Rock it's an experience. If you're not looking for something new and beautiful then stick to your usual- McDonald's takeaway.
Lantern Flea oh how pretentious can you be? didn't you know this thing called a "joke"? but i guess it's just too much for you to understand that different people have different values and what they might consider worth the price or not
$94 for the desert or for the course
ahahahhahha what a joke. i just don't understand why
I love that gel! The colour is amazing! What exactly is 'red currence'? I'm from holland and never heard from it
red currant = rode bes
Beautifull dessert, but I can't imagine how you can make 10 of these desserts at the same time? I would be afraid if my Sorbet quanelle would melt before I finished plating ;p
Because it's relatively simple to prepare
In a restaurant of this standard, you'd probably have at least 3 pastry chefs if not more so these would be prepared a lot more quickly.
I have a question, why do michellene star chefs always put like sauce or any sort of liquid as dots on the side. I've seen every michellene star add that touch to their food in every michellene star video I watched
sincerely this is not a hate comment, but pure curiousity
can a normal person leave a michelin star restaurant feeling full?
Yes. I once had a 10 course meal. I couldn't eat the last two courses because I was stuffed.
David Tran are you a heavy eater tho?
Is ten courses basically this? Because I could have 20 of these
This is a dessert, are you dumb?
The fact is that you don't go to a michelin star to feel full. It is fine, raffined. you have to enjoy it. It's a gustatory experience
Dizzy Blu I am guessing you're an averge fatass who likes mcdonalds because they serve big size meals.
Quick Question, are the violet petals edible? And are the fennel also edible?
Very nice, some of you guys I see trying to poke fun at this guy but what you saw there was only a tiny fraction of the hard work that goes into what he just plated. Every day those components have to be made freshly in order to keep the food to the impeccably high standards that are required in Michelin starred kitchens.
If you eat in a Michelin starred restaurant you aren't just buying the food. You are also paying for all the man hours that went into every aspect of each of your dishes. Those little fennel sprigs dont just come in a pre-packed container. No. Some Commis spent 3 hours meticulously preparing each individual spring with little tweezers which have to be done every day. Discarding maybe 25-30% of them into stock or something else because they weren't pretty enough for garnishing your plate.
Do you have the recipe of gel? I have tried many times....not as transparent as yours🙇♀️
I loved it! Beautiful work... kisses fro Brasil
It amazing how much your food is touched at these fancy restaurants by peoples fingers
ikr.
@ what’s that mean?
I can't take it that the dish isnt centered.. and those dots were useless lol. They vanished after he did the last part
It's artistic interpretation... it's like the "rule of thirds" in the photography or paintings.
still .less
Perhaps if you had even one IQ point, you would see the very slightest remainder of the dots once the juice is poured.
THEY POUR THE JUICE AT THE TABLE ARE YOU FUCKING DEAF?
So true, maybe if the liquid he poured on was more transparent or a contrasting colour.
Is he using agar agar or pectin NH for the gel ?
Crushed White chocolate and Corn Flakes.....great pairing.....such an innovative restaurant!
BRO I THOUGHT THERE WAS A FLY ON MY COMPUTER I JUMPED
Can't tell if you're being sarcastic or not.
Corn flakes have very little flavor, they are a method of adding texture. Also, a "crunch" or "croccante", as I learned, is a very very common (non-innovative) component to many modern desserts, so your sarcasm goes amiss here.
Where can I get the recipe ?
you dont put trees and flowers on food
Asian but you asians eat bamboo, algues, banana leaf.. stupid fuck
aaannd thats what people say when the most high-end place they've ever eaten at is olive garden. fucking schmuck. try some shit, eat some food. you'll learn that shit like lavender pasta, rose petal honey, and flowers on food actually does taste fucking amazing.
u ok lol
I LOLd
MrBlackSheep does that mean white people eat flowers and trees
As a glutton who can probably eat more than most of you naysayers, I appreciate fine art once in a while. This is what this is: art. Art you can eat, which I believe is the best kind of art. If you want portion size go to a poke place or tell a doting immigrant grandmother you haven't eaten in 2 days. Yes, we get it, we can all eat that in 1-2 bites. We can all get a cheaper dessert and value for price elsewhere. For me, this would be a test of whether or not my tongue could register all of those flavors he's putting on the plate. That's the expectation of eating a fine-dining restaurant and despite my love for larger than what most consider normal portion sizes I wouldn't have this any other way. Nice looking dessert there, Chef.
Are you supposed to eat the tiny branches along with the fennel? Lmfao, I'll pass
That's all I came into the comments for bruh, and I'll I've been doing is getting into arguments
how is this 4k? looks like it was filmed with a flip phone.
A Michelin star doesn't "prepare" anything in this video. He just assembles a plate.
lol youre so stupid. "Michelin Star" is describing the dish, not the cook. "A michelin star prepared dish". Read the full sentence moron.
Don't you have enough brain to google what "prepared dish" means, idiot? Make googling things you don't understand a habit - there will be fewer instances of you revealing your stupidity in public. And no one gives a shit about whether "Michelin star" refers to a chef or a dish in this video - take your time to realize that's not the point.
Oh my god Christopher, bravo :D This Gleb guy was so fcking annoying and you sat him down, so satisfying
You may be right, Christopher, - formally (or maybe you're not: the description says "Chef Patron Thijs Meliefste prepares a strawberry dessert..."). But still, this doesn't contradict to anything I've written in my initial comment, does it? Either way, the vid's title as it stands is quite misleading, I believe. Although I realize that there might still be folks interested in seeing a plate like this being merely assembled, most of the audience did come here to see some kind of preparation, which just ain't there. If the video was titled "A Michelin star assembled strawberry dessert in 4k," that would be much more honest description and no dispute whatsoever would arise. I see great danger for any internet content in not describing it properly by authors - this causes people to waste their time, causes frustration in the audience and negatively affects internet content's perceived value overall. Hence my initial comment. Other that, nice video.
GlebRysanov You seem like a nice person who has a lot of friends.
Did they purchase the merengue?
I'd love to Gordon Ramsays reaction to this 😂
Peter Rumley he’d probably applaud this man for this dessert; considering that Gordon Ramsay owns several Michelin Starred restaurants.
That's like saying I'd like Donald Trump to give us his opinion of the Constitution. Breathtakingly ignorant.
I was gonna say reply something to this but the two above me already did a fine job on pointing out how stupid your comment is
He owns 16 michelin restaurants, so he probably would appreciate the fine craftsmanship.
Your comparison makes no sense whatsoever.
People comment on how this is a scam because its small but they don’t realize its a form of art as well and how everything is planned out and takes time dedication and creativity to make, just as people judge art because when they see it they say “i can do that, what makes it so special” the fact is that you didn’t that is what makes it special. Food is an experience as well, it should not just be judged because of the size
Not only that, but these types of restaurants typically have 6+ courses. More courses, less portion size per course. Nobody could eat 6+ courses where each of the portion sizes are "American sized" lol.
the size, is very small
Stop complaining, what did you expect from a michelin restaurant? Something cheap?
Can someone please tell me what is NH flavor;
Thats meal for 3 years old.
Mr the perfect meal for you
What an eye-poppingly ignorant comment. In good society, quantity is passe. Instead we focus on variety, continuity, cohesion, range and insight.
I always wondered when I see a chef cook..does it taste as good as it looks?
Why don't you try once?
all the hate comments... only french cuisine cooks/chefs would understand this dish
not only french chefs but chefs with respect.
show these to the top notch michelin starred chef 30 years ago. theyd be like wtf is this ridiculous sht with tweezers. they had more down to earth presentation without these pretentious bs and actually tasted good.
KH But he’s dutch..
Only problem is that this guy isnt even french lol
Are you implying all French are autistic?
Why am I not surprised of all the ignorant people in the comments? You have probably never been to a really good, let alone a Michelin restaurant, where it is not rare that you will be served more than at least 7 dishes.
looking lovely bro
Agreed, well put together dish with care and precision. Most people commenting here would not have a clue how much work actually goes into these Michelin dishes.
the quality of the video also improved gratly over the years, thanks !
wtf is this..... the amount on the plate is like a peanut
do you not understand how course menus work
...have you ever eaten at a proper restaurant? :D Thats how the portions usually are... Especially when its a multi course menu.
When youve just eaten ten or twelve plates of the same size leading up to this dessert, you will not be complaining about the size. Go try eating at a restaurant like this, it's a unique experience.
The same size as your brain. Why worry about the size of the portion when you will never, ever eat at a Michelin restaurant?
@@raisuu6293 Second? I've posted literally thousands of toxic comments, only when deserved.
Can u tell us a base recipe to create a gel please?
Michelin star = snob star, get that ant food out of here
Beautiful plz tell me this all ingredients ❤️❤️❤️
Lol I can do that with one bite
You glutinous vat of chum, you would take one small bite of this elegant desert and be on the floor weeping with joy. I guarantee you, you'll never taste anything as mind blowing. Flavor, you mindless bastard, not quantity. Flavor!
Not sure why people are upset over the portion size. After a full coursing, the amount looks perfect. However, I must agree that the plating is distasteful. Why are the strawberry dots the same color as the juice? Why even place the dots? Why are we hiding the fresh strawberries beneath the crumbs when strawberries are the star of the plate? And the off-white/off-yellow marscapone broke before you even finished plating, not to mention the color. Make the marscapone a nice vibrant red. I like the textures used, and the palette, but this plating is not a good final impression.
Because not everyone agrees with the entire elitist concept of paying 10× what a dish is worth for 1/10 the food you should receive.
It's just a difference in philosophies.
Oh yeah, give me a third of a strawberry, 2 teaspoons of some "crunch made from white chocolate", a teaspoon of....basically icecream , with a couple of flipping dots , some type of sugary bs that just looks good, and oh, I forgot to mention leaves and flipping flower petals.
"That would be just about 50$ thanks for coming to our restaurant". Bruh
~150$ for a 10+ course meal. You'll definitely be stuffed after eating all of them. This is a tasting menu- it isn't meant to be large quantity, usually the portions are bite sized because you will eat a very large amount of dishes. These restaurants usually have a la carte menu (normal menu with normal portion sizes) along with their tasting menus. You don't pay for the quantity of the food, but the sheer quality; the craftmanship and experience of eating something unique.
You should learn some respect, I bet you can't even boil an egg.
Prochy I should have deleted this comment because I forgot to sign out from my account, and my brother commented on this video, but I thought that nobody's going to see it.
I think it was more of like a joke, or just trying to make a point that the food is overpriced, but I agree with you, it's about thee experience and the beauty :).
In my opinion, everybody should eat at a sophisticated restaurant at least once in their lifetime , because the experience is very cool :)).
I hope you didn't really get triggered by the comment (which you kinda got :D) because it's pretty much my fault that I forgot to sign out and he didn't realize this was not his account.
Take care dude :))
I did get triggered by the massive amount of hate comments on this video and for some reason I decided to reply to yours out of all of them... Well good to know that you understand. All good, dude. :D
The people who dont know that, are usually the people who cant afford to eat there.
Prochy $15 dollars for a dessert like that?
When did Pherb start making desserts?
*Your paying for someone who has to much damn time on their hands...this is a waste of time...just plate the food Damn!*
Wow thats nice. But where is the dessert?
This should be titled "How to steal money from the rich and get away with it".
You obviously don´t understand the value of great cooking. I am very sorry for you. It`s one of the greatest joys in life.
Great comment dude, so true
you should do cullinary trip to my country ...
and u will find the true meaning of great cooking ...
Fried Burner tell me your country
You maggot, instead of turning this into a classist controversy, why not explore ways that you can make desserts like this on a simple budget?
Wheres the rest of it?
Looks Beautiful and delicious with a lot of flavour😍
Ziet er leuk uit. het gerecht wordt wel echt gepresenteerd op een karige bord.
wheres the rest of it?
So if a 16 course meal costs 250 and you make the sum, it is about a normal 4 course meal costing the same. Still expensive imo
Beautiful. This is what rich people see on a nightly basis.
Is this like a sampler?
Where's the rest of it?
I wonder what the gel tastes like
This looks like some shit i made in kindergarten when i gathered flowers and mud and mixed them together lmao
Fine dining is not about being full or not. Fine dining is to enjoy the flavour of the wonderful,clean dish.
Is it tasty? Is it realy tasty?
This is a Michelin Starred Restaurant. Therefore the focus is on quality, not quantity. You appreciate the art and unique flavorful combinations of each meticulously crafted dish. This isn't dinner at outback steakhouse for those ignorant and impulsive people in the comments.
That's actually really really beautiful
what if there's a Michelin restaurant in the Apple company?
Give me a castle like restaurant. With high class waiters. And nice surroundings. Serving the best quality burger. I wish there were a michelin star for such a steak or burger restaurant. I would visit. Show me the best real food. I would be willing to spend a couple hundred. I would be willing to take my girl there. Show her I care. But instead I have to eat some tiny art show that does not fit my taste when I want to show her I care. There are a thousand artsy michelin restaurants and not a single burger michelin restaurants. Come on people, take my money. I bet millions of guys want such a place. Take our billions of dollars. Just make the damn restaurant already.
Sweet, a video in 4k where the camera operator is running auto focus. WTF is the point? The dessert looks good though.
Nice, man... art is what it is... thank you
I could realistically eat that portion size in 1 and a half bites.......
how much for that?
Wow it’s comforting to see it
Is this for Size 2 models to eat on their birthday?
4k is the price?
No. 6 course menu for 82,00 €
why not use a smaller plate?
I have a suggestion u should make some kind of tweel maybe champagne glass for garnish.nice work overall
That fact that it poked and pawed at so much by the chefs hands puts me off it..
Imagine at the restaurant, there would be like 10 people touching your food with their hands before it gets to you.