i love this man. His recipes for steak tartaar, stoverij and garnaalkroketten and me making them has given me several very special evenings with my dates
The only critic I can give is that he is using an electric grill and not charcoal, what, on the other side, I can completely understand, because grilling something with charcoal is, specific in a small kitchen, the hell (to less space, dissturbing smoke, has to pay more attention to the temperature). The use of cold butter for the béarnaise, instead of molten, is a very good idea, it gives a better binding. All in one, a very good video about an amazing dish. Thank you for this
Good cooking even though I could not understand a word of it . His 3 star food seems very different to other 3 star food I have seen on RUclips . I think his Lobster Bearnaise would be lovely with steak as well .
I really enjoy the high end restaurants that put 90% of the effort into the food and 10% of it into presentation instead of the other way around which seems to be very common now-a-days. It gets a bit silly when a chef spends 10 minutes arranging small cubes of salmon surrounded by a hundred small drops of mayonnaise perfectly symmetrical which are then topped with even smaller drops of some sauce only to finally have tiny bits of herbs placed on them with tweezers.
If you check out other videos of Hof van Cleve, you will see that their food is presented as artsy as most other 3 Star Restaurants. This ain't the complete dish as i doubt any normal Guest would order a turbot only with sauce and no restaurant of that caliber would serve a piece of fish of that size
Doesnt the sauce taste of alot of egg when you have such a tiny amount of butter in it? It looks lovely, and I can by no means question his cooking since he has 3 stars, I'm just a bit amazed. Might have to try that technique.
Hilding Bjarnlid it’s a bearnaise sauce. Tastes like tarragon, butter but only a hint of egg. Excellent sauce (without the lobster of course) to go with a nice steak.
I first thought you were making an accent joke. Lol. Then he went full foreign. I couldn't understand anything either. :( I got the idea of the gist of this though, from watching. I think I understood something.
Looks fantastic. Wow. I tried to understand what Chef is saying but not able to understand all. What are the two bottles he used with the eggs. And the green herb, is that tarragon?
Amazing video, I don't understand a word but it is still very enjoyable. I don't like using that much butter while cooking but I can get over that. Also looks like this man has a little of arthrosis going on his left hand, I hope he's doing fine :(
I would have been happy to add subtitles in English, but I just tried and youtube tells me "this video is not eligible for contributes from the community.". It then goes on to suggest a list of videos to translate that I would not even waste half a second of my life watching.
I swear i saw a contestant on Master Chef try to make Hollandaise/Bearnaise this way and Ramsay and the others FREAKED out and made the contestant use a double boiler. This doesn't look like rocket science and really looks like the same method Ramsay uses to make scrambled egg.
@@crealizecoaching At the age of 27 Gordon got the job as head chef at a three star Michelin restaurant, then months later being offered a job as head chef of a different restaurant which got a Michelin star 14 months later, with a second a few years later. He then opened his own restaurant in 1998 which after three years had achieved three Michelin stars. And today he has the third most Michelin stars under his name in the world. Sure, today he is more of an entrepreneur and entertainer, but there is no doubt that he is also an exceptional chef. And no, that is not a cast-iron saucepan, it looks to be stainless steel or maybe aluminium. Besides, if the heat was enough to cause any "grilled flavor" the egg yolks would have cooked too much and curdled. You'd pretty much get scrambled eggs in the sauce. The technique here is basically the same as using a double boiler, you just have to be much more careful about it not getting too hot (why he often removed the pan) and to constantly stir quickly, otherwise it will curdle. A double boiler is simply a more reliable and easier version, the flavor difference is non-existent. And if you get "grilled flavor" from stuff touching your cast-iron pans all I have to say is please clean your pans, the non-stick surface that is formed from oil reacting with iron under high temperatures is actually fairly resilient as long as you don't scratch it with metal or use soap with lye.
i would like to see some details in the description about time of baking/cooking and ingredients, just because i think most of your audience is english speaking.
I fall of my dam chair every time I watch this! I don’t know where to start....the sheer size and quality of the piece of turbot! For the Gods! And construction the sauce! ..... please Lord .... before I go.... may I work in his kitchen for nothing for a week?
The company name seems to be MAES INOX. I think they build custom kitchens? May be a bespoke item. Web site if your language skills are better than mine. maesinox.be/
I doubt Ramsay would do that in a professional kitchen. The lobster loses all its flavor when boiled dispatched, as the lobster meat is in direct contact with water.
@@Yermawsrat Funny how you think that's what I was saying, or thinking that Gordon Ramsay's fame detracts from him being a real chef. Firstly, Gordon Ramsay has 16 Michelin stars, so clearly he knows what he's doing. You can prefer other chefs' styles and attitudes but the Michelin star is the benchmark for a chef's talent. To acquire 16 is no small feat and seeing as his main restaurant in Chelsea, London, has 3 shows that he isn't just a 1 star chef with 16 restaurants, but someone who really does know what they're doing. Secondly, what I was saying is that if a 16 Michelin star chef euthanises his lobsters before cooking them, it seems likely that it's something other chefs could be implementing.
I have some questions; what happens to the rest of 1) the fish and 2) the lobster? Besides those two things; this man clearly knows what he's doing. The looks delicious.
A restaurant like this will use the bones from the fish for stock. The rest of the meat is served later. Same for the lobster, the meat you can serve, the shell etc you use to make a nice stock.
idk exactly. but usually when you cook lobster you will have: lots of salt water, dill, black peppercorn, bayleaf and other aromatics, you can also use half a lemon and jyst dropp it in at the same time as the lobster.
Those bits of lobster make it a very chunky bearnaise sauce. I'm sure it's taste is excellent, but I wouldn't have thought a 3 star restaurant would serve a sauce like that, as it seems to me aesthetically not ideal. And technically, how can you eat it like that with the grilled fish? Seems difficult. I thought he would puree it or chop it very finely, to be honest.
RuudJH technically you simply scoop it up with a fork and put it in your mouth and eat it. ;-) Biggest mistake that most star restaurants makes is to make the dishes way too complex. On the other hand, he just gave an example of a simple and honest dish in this case.Easy enough to be prepared by any amateur cook It would never be served like this at Hof van Cleve. 😉
Why are the lobsters boiled? Steamed tastes so much better as the flavor is not boiled away. The same thing applies to crabs, shrimp and other crustaceans.. much better steamed. Also, I was shocked to see a 3 star chef using his finger to smear butter on the fish.
lol I had a few Scotches, but a half a minute in, I thought to myself "That is the heaviest Germanic accent I have ever heard. I'm usually very good with understanding accents but, what is this?" It's all good
It looks tasty, but I would be very disappointed with the presentation and originality of the dish if receiving this in a three Michellin star restaurant.
What was the oil infused with that he makes the sabayon on with? I got the butter, tarragon, shallots he adds to it later. Looks like a key* ingredient. Anyone? Typo*
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I keep coming back to this video! Bravo chef, uitstekend gedaan!
More of this ... a master at work
i love this man.
His recipes for steak tartaar, stoverij and garnaalkroketten and me making them has given me several very special evenings with my dates
Very nice video, great work to show the entire procedure. I would love more videos like this and not only show the plating. Thanks for this one!
ikr. Most of the videos shown were just plating. Which gets boring very fast
This is real cooking, with real knowledge. No itty bitty detailing with 1 ring of leek etc, but just what it is. Very high level.
Yeah I don't think you really understand fine dining or food
@@j.ksimmonsplaysmysticmine6656 yeah I don't think you really understand fine dining or food. Wtf. Dumbo
The only critic I can give is that he is using an electric grill and not charcoal, what, on the other side, I can completely understand, because grilling something with charcoal is, specific in a small kitchen, the hell (to less space, dissturbing smoke, has to pay more attention to the temperature).
The use of cold butter for the béarnaise, instead of molten, is a very good idea, it gives a better binding.
All in one, a very good video about an amazing dish. Thank you for this
A very nice size turbot. Most turbot today are farmed and much smaller. Turbot that size is my favorite fish. I love that he cooks it on the bone.
This guy is so fricking cool. Bravo chef.
i didnt understand a word he said but man that was some quality entertainment
We Belgium people have one of the best kitchen of the world! And this is the best Chef Of Belgium and in the top 10 of the world!
Good bless Holland and the amount of butter they put in dishes.
But its in belgium.
@@OfficialPepe Good bless Belgium too😁...and the amount of butter they put in some dishes.
Constantly inspired but this man's work. I have Hof Van Cleve in my top 5 restaurant list that I must go to before I die.
Nobody cares.
@@Yermawsrat I do
I'm afraid he himself stopped, in his own restaurant. The restaurant still excists though. He has a new project in Knokke-Heist (at the sea)
This video is called beautiful!!!
This look amazing. Très séduisant chef! De la haute cuisine.
Good cooking even though I could not understand a word of it . His 3 star food seems very different to other 3 star food I have seen on RUclips . I think his Lobster Bearnaise would be lovely with steak as well .
I really enjoy the high end restaurants that put 90% of the effort into the food and 10% of it into presentation instead of the other way around which seems to be very common now-a-days. It gets a bit silly when a chef spends 10 minutes arranging small cubes of salmon surrounded by a hundred small drops of mayonnaise perfectly symmetrical which are then topped with even smaller drops of some sauce only to finally have tiny bits of herbs placed on them with tweezers.
If you check out other videos of Hof van Cleve, you will see that their food is presented as artsy as most other 3 Star Restaurants. This ain't the complete dish as i doubt any normal Guest would order a turbot only with sauce and no restaurant of that caliber would serve a piece of fish of that size
Wish he cut the fish after it was presented. Looks phenomenal
Wow! That's looks amazing. Bravo.
May we please get some English subtitles? If possible. Many thanks and keep up the videos.
Dit is a baie gelukkige sole en crayfis Om hierdie man a oorspronklik resep te maak met hulle!
Ik ben me echt aan het afvragen wat voor taal dit is
@@harryoudemaas5169 Afrikaans
Very simple, very nice. Not enough sauce: Three times the portion. 🍻
you know you're doing well when your meal has lobster as a SAUCE.
( I can't afford lobster )
Tarbot fish isn't cheap either, but you're right. It is luxurious to say the least. Hard to find an inexpensive replacement.
In The Philippines ... "we" just boil the fish with tomatoes and Moringa! My grandmother lived for 92 years!
I am from Switzerland and I Unterstand some of his words because belgian is quite German English and French together.
Does any know what kind of knife was the big one he was using and the size?
Wat een geweldige man en chef
This looks delicious.
It would almost be worth being on death row, for this to be my last meal.
Doesnt the sauce taste of alot of egg when you have such a tiny amount of butter in it? It looks lovely, and I can by no means question his cooking since he has 3 stars, I'm just a bit amazed. Might have to try that technique.
Hilding Bjarnlid it’s a bearnaise sauce. Tastes like tarragon, butter but only a hint of egg. Excellent sauce (without the lobster of course) to go with a nice steak.
I know the sauce, ive eatin it plenty of times :) Ive just never seen such a small amount of butter being used for 2 eggs thats all.
ITs room boter, wich is more pure. Google : Rouwe boter / Room boter and you'll find exemples.
creamy butter
Only two yolks, so shouldn't do.
could someone provide captions in english?
I first thought you were making an accent joke. Lol. Then he went full foreign. I couldn't understand anything either. :(
I got the idea of the gist of this though, from watching. I think I understood something.
the automatic captions are hilarious though :D
Agreed, he spoke Dutch, however with a heavy Flemish accent. Even Dutch people would need a bit of translating....I’m Flemish living in Cali. US
ive got one of those fish once a couple years ago, but it wasn't near as big. I wish I got to try this
Looks fantastic. Wow.
I tried to understand what Chef is saying but not able to understand all. What are the two bottles he used with the eggs. And the green herb, is that tarragon?
Yes it is.
Wow, really generous with the portions
Art!! That was beautiful. Thanks
Amazing video, I don't understand a word but it is still very enjoyable. I don't like using that much butter while cooking but I can get over that. Also looks like this man has a little of arthrosis going on his left hand, I hope he's doing fine :(
Perfect hollandaise sauce
parfait ! merci Chef!
looks amazing
A master at work
great respect
the english auto translated subtitles are psychedelic to say the least
I would have been happy to add subtitles in English, but I just tried and youtube tells me "this video is not eligible for contributes from the community.". It then goes on to suggest a list of videos to translate that I would not even waste half a second of my life watching.
a much more simplistic version of a dish that may or may not have been at some point on the menu.
I swear i saw a contestant on Master Chef try to make Hollandaise/Bearnaise this way and Ramsay and the others FREAKED out and made the contestant use a double boiler. This doesn't look like rocket science and really looks like the same method Ramsay uses to make scrambled egg.
@@crealizecoaching
At the age of 27 Gordon got the job as head chef at a three star Michelin restaurant, then months later being offered a job as head chef of a different restaurant which got a Michelin star 14 months later, with a second a few years later. He then opened his own restaurant in 1998 which after three years had achieved three Michelin stars. And today he has the third most Michelin stars under his name in the world. Sure, today he is more of an entrepreneur and entertainer, but there is no doubt that he is also an exceptional chef.
And no, that is not a cast-iron saucepan, it looks to be stainless steel or maybe aluminium. Besides, if the heat was enough to cause any "grilled flavor" the egg yolks would have cooked too much and curdled. You'd pretty much get scrambled eggs in the sauce. The technique here is basically the same as using a double boiler, you just have to be much more careful about it not getting too hot (why he often removed the pan) and to constantly stir quickly, otherwise it will curdle. A double boiler is simply a more reliable and easier version, the flavor difference is non-existent.
And if you get "grilled flavor" from stuff touching your cast-iron pans all I have to say is please clean your pans, the non-stick surface that is formed from oil reacting with iron under high temperatures is actually fairly resilient as long as you don't scratch it with metal or use soap with lye.
The english auto-translation of this video is something else...
Hi, where can i find that special grill?
Same.
Everywhere just look it up on google small stand grill
i would like to see some details in the description about time of baking/cooking and ingredients, just because i think most of your audience is english speaking.
I fall of my dam chair every time I watch this! I don’t know where to start....the sheer size and quality of the piece of turbot! For the Gods! And construction the sauce! ..... please Lord .... before I go.... may I work in his kitchen for nothing for a week?
Thanks for the video, master at work! peace out! :-)
What no froth? No half a pea sized drop of pea puree? No two pieces of julienned carrot with a single sliver of chive on top? Cheers chef!
any info on the infrared grill he use? where can see it ? company name MAES but no source on google, thank you
The company name seems to be MAES INOX. I think they build custom kitchens? May be a bespoke item. Web site if your language skills are better than mine. maesinox.be/
Proper cooking with great technique....no five chefs with bloody tweezers all farting around one dish ,,,
That's one hell of a portion. Screw it, I'm booking a flight to Belgium.
Yes, it will cost you as much as your plane ticket.
It’s an à la carte item for 2 people.
After seeing Ramsay demonstrate how to quickly dispatch a lobster before cooking it, I don't understand why chef's don't do that more often
I doubt Ramsay would do that in a professional kitchen. The lobster loses all its flavor when boiled dispatched, as the lobster meat is in direct contact with water.
Zehua Lin funny because Marco Pierre White was doing it in the 80s and it didn’t stop him from getting 3 stars
Funny how you think real chefs watch
Ramsay and follow his teachings 😆
@@Yermawsrat Funny how you think that's what I was saying, or thinking that Gordon Ramsay's fame detracts from him being a real chef.
Firstly, Gordon Ramsay has 16 Michelin stars, so clearly he knows what he's doing. You can prefer other chefs' styles and attitudes but the Michelin star is the benchmark for a chef's talent. To acquire 16 is no small feat and seeing as his main restaurant in Chelsea, London, has 3 shows that he isn't just a 1 star chef with 16 restaurants, but someone who really does know what they're doing.
Secondly, what I was saying is that if a 16 Michelin star chef euthanises his lobsters before cooking them, it seems likely that it's something other chefs could be implementing.
Looks like something I could do at home if I had the money to get a wild turbot.
I have some questions; what happens to the rest of 1) the fish and 2) the lobster?
Besides those two things; this man clearly knows what he's doing. The looks delicious.
A restaurant like this will use the bones from the fish for stock. The rest of the meat is served later. Same for the lobster, the meat you can serve, the shell etc you use to make a nice stock.
Kitchen staff stuff it into baguettes and eat it as sandwiches washed down with Pinot Grigio.
dat hollandaise method tho...
can any one please enlighten me what kind of liquid he use to cook the lobster?
idk exactly. but usually when you cook lobster you will have: lots of salt water, dill, black peppercorn, bayleaf and other aromatics, you can also use half a lemon and jyst dropp it in at the same time as the lobster.
Thanks.
his middle finger on the left hand seemed broken. Anyways really enjoyed this one. From start till the end it was nice to watch
He cut his tendon in his finger as a student in Paris. That's why.
Very simple, but it is ok. Not bad.
YES!! my god yes. Real cooking without those douche tweezers.
Very nice video but why does it sound like he has continous gale force winds in the kitchen?
Turbot is some of the healthiest fish you can eat.
absolute class
Good video. Btw I would have like to eat that left over bearnaise.
How do you even come up with such a stupidly good dish? I would literally punch a baby in the face to have a go at this.
How much for that??
Simple perfection
Why was the intro in english but the rest not? lol
Midnight My food, my mother tongue maybe?😳
Serious piece of turbot
Those bits of lobster make it a very chunky bearnaise sauce. I'm sure it's taste is excellent, but I wouldn't have thought a 3 star restaurant would serve a sauce like that, as it seems to me aesthetically not ideal. And technically, how can you eat it like that with the grilled fish? Seems difficult.
I thought he would puree it or chop it very finely, to be honest.
RuudJH technically you simply scoop it up with a fork and put it in your mouth and eat it. ;-) Biggest mistake that most star restaurants makes is to make the dishes way too complex. On the other hand, he just gave an example of a simple and honest dish in this case.Easy enough to be prepared by any amateur cook It would never be served like this at Hof van Cleve. 😉
It's probably not too difficult if you have hands and teeth.
Maybe get your mummy to help you?
Ah you eat with your hands.
You must be from the stone age.
Bearnaise is already not a runny sauce so it wouldn't make a big difference texture wise
i just understand butter egg and then the rest is like noke noke op de koketavel XD
Lol u mean ‘neuken in de keuken’? Thats a dutch thing dutchies teach foreigners.
Butter with turbot and lobster
Didn’t understand a word but man does that look great really a shame because he explained all the steps too 😭
which dialect he is trying to speak ???
Why are the lobsters boiled? Steamed tastes so much better as the flavor is not boiled away. The same thing applies to crabs, shrimp and other crustaceans.. much better steamed.
Also, I was shocked to see a 3 star chef using his finger to smear butter on the fish.
congrats for 4th michelin sir
Make sure you avoid sushi chefs...
They also dip fingers into your sauce as well, surprisingly.
🤦♂️
I would say this a bit too simple for 3 star restaurant, looks like more home cooking ;-)
lol I had a few Scotches, but a half a minute in, I thought to myself "That is the heaviest Germanic accent I have ever heard. I'm usually very good with understanding accents but, what is this?" It's all good
Victor Ha the chef is Flemmish. The dutch speaking part of Belgium.
I see. Thank you. I need to visit Europe one day. I've learned about it a lot without actually going there.
I'm here with my soon to be 1 Michellen star coco popps getting more hungry hahaha
Meanwhile Noma still don’t have 3 stars
It looks tasty, but I would be very disappointed with the presentation and originality of the dish if receiving this in a three Michellin star restaurant.
Nice watch
More videos by peter goossens!
What's the point of washing the fish and then putting it right back on the dirty cutting board?
The skin of both sides is totally uneatable, great
Where are all the lobster activists at? :D
Zabeast Lincoln crying, eating carrots in a dark cave
kreeft uit de oven halen ???? :-) Peter toch ;-)
Not often we get to learn from a 3 star chef, too bad you didn't make him speak English or at least caption the video.
Nice, probably 2% of people can understand this video..
Clarified butter. 12 / 15 minutes in the oven
jesus I look like crap in that video
Unfortunately I can not understand a word after the introduction.
It’s Dutch. I was surprised to hear as I thought it would be in French. Luckily, I remember enoughDutch to be able follow it.
No guest would wait 20mins for fish with sauce!
Jurgen Sandra why? They have appetizers and wines while they wait.
You simple mind
I definition would. Classic dish.
what watch is that
It's a Lebeau-Courally, but I don't know which model.
No Its a traditional belgian brand called dikkestinkteringbelg
What was the oil infused with that he makes the sabayon on with? I got the butter, tarragon, shallots he adds to it later. Looks like a key* ingredient. Anyone?
Typo*
Tarragon
he uses 2 yolks some water and a little bit of vinegar (white wine vinegar infused with lot's of tarragon. that's all for the sabayon
Goossens is a big fan of heavily infused vegetable oils, like the tarragon oil he used here.
A sexual experience to say the least.
So was sitting on my Uncle's knee, but it's not something I'd like to repeat!!!
The chef knows what he's doing but for gods sake I have no fucking clue what this man is saying
.....20kg of butter later....
Belgian cuisine.
no translationn?? =(
when the fuck did he take out the skin from the fish ?
what happened to his finger
That’s a huge piece of fish
it really is, especially for a 3 star
That's not on the Restaurants menu. He's simply demonstrating his dish.
A la carte dish for 2
I just wish I spoke Dutch
Tarbot uit de oven halen :) Niet de kreeft. 17:40 . ha ha