Really nice to see this harmony of the best products !! Very extraordinare and luxury. Finally the classic kitchen with a French base and slightly modern touch in these times of Nordic kitchen and minimalism. Bravo 👏🏻 and not to forget the amount of portion that’s value for money. For this restaurant I would drive to Germany.
How was the salmon prepared? And how was the Au Jus made? Everything looked amazing; I'd be worried about plating this on the busy night because of the time involved but I'm sure this restaurant has came up with something. Great job
during the service, there is a brigade of chefs working on each dish and on different courses hence the faster timing. This is just a demonstration and only the head chef preparing, so yes it will be faster. Its all prepared plus with the additional chefs
@@captainsubtext7446 And also, why does he say "Au Jus"? I mean, I know that's a popular American saying, but do they know the literal translation of the words "Au Jus"? Just say "Jus", as you did. Well, at least he's not complaining about the size of the portion.
it's a demonstration my friend, during service there are many chefs responsible for single ingredients on the dish, so once its called the course, in less than 3/4 minutes your dish will be arriving in your table, but it's good to remember that if you eat something at this level you wouldn't bother to wait even 15 minutes to taste that beauty.
I think I just realized an important fact of life- I don't want to eat in any restaurant where they use tweezers to prepare the dish. Thanks, but no thanks.
Less finger work now, but why needed at all. If Michelin can see this the chef will have no stars left , even caviar touched with not, for sure , clean fingers
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Really nice to see this harmony of the best products !! Very extraordinare and luxury. Finally the classic kitchen with a French base and slightly modern touch in these times of Nordic kitchen and minimalism. Bravo 👏🏻 and not to forget the amount of portion that’s value for money. For this restaurant I would drive to Germany.
nice one, really enjoyed it. Salmon looks incredible intense colour-wise. Also overall beautiful colours
That’s just stunning Chef Michel, I’m subscribing to your channel. Just beautiful sir. 👏👏👏
Love the DYNAMO CUP Thorsten... Viele Grüße aus Neuseeland
Perfect!
Very nice dish!!!
Who is that dish going to feed?
Schade das Wohlfart weg ist 😪
Rente
Die Tasse 🤣🤣🤣✊
The marbling on that salmon is insane. Almost looks like he used the belly for this dish.
How to get small fillets like that
It's a large fillet. Probably rolled in cling film before being prepared
How was the salmon prepared? And how was the Au Jus made? Everything looked amazing; I'd be worried about plating this on the busy night because of the time involved but I'm sure this restaurant has came up with something. Great job
during the service, there is a brigade of chefs working on each dish and on different courses hence the faster timing. This is just a demonstration and only the head chef preparing, so yes it will be faster. Its all prepared plus with the additional chefs
it's not a jus, it's a shoyu(soy)-dressing
@@captainsubtext7446 And also, why does he say "Au Jus"? I mean, I know that's a popular American saying, but do they know the literal translation of the words "Au Jus"? Just say "Jus", as you did. Well, at least he's not complaining about the size of the portion.
how the hell does he get such a fresh good looking salmon in the Schwarzwald region of Germany?
He Imported it. They have a network of great Food Dealers.
Mega Hammer
They don't skimp on the caviar
i don't know about your taste
but for presentation you have a very good eye
Geil ist das ne dynamotassse rechts auf der arbeitsplatte¿
Jop, isses!
should probably have slipped a stock pot in there at some point
@Danny Carvajal my fellow connoisseur, most probably, however it is of course your choice
A beautiful plate of food . Nearly 7 minutes for one though lol .
it's a demonstration my friend, during service there are many chefs responsible for single ingredients on the dish, so once its called the course, in less than 3/4 minutes your dish will be arriving in your table, but it's good to remember that if you eat something at this level you wouldn't bother to wait even 15 minutes to taste that beauty.
This guy needs some rest dude
Looks terrific! But can't understand his English...
6:30 - small what?
6:50 - foam made of what?
Szymon Kułakowski small sea urchin and soy foam🤫
Kalter lachs mit Mayo,bisschen grün und Kaviar. Pinzette nicht vergessen. Suuupaaa
Meckern kann jeder.
Beautiful presentation.. But it's cold that's make me upset...
It's supposed to be a cold starter..
Maybe a Little More caviar
way too much caviar
like👍
rip torsten
toro Warum Rip? Er lebt doch noch.
@@marco.3006 hes deaded
Lifes too short to be plating food with tweasers......
life's too short not to be eating decadent, thoughtful dishes.
Soy foam kind of one touch too many. But who am I to criticize
I think I just realized an important fact of life- I don't want to eat in any restaurant where they use tweezers to prepare the dish. Thanks, but no thanks.
Too much caviar!
Less finger work now, but why needed at all. If Michelin can see this the chef will have no stars left , even caviar touched with not, for sure , clean fingers
Esko Pohjanpalo what a totally idiotic comment
This CHEF is a professional thru and thru, you can SEE if you LOOK at his appearance, his work station, etc that he MOST CERTAINLY washes his hands. 🙄
Fuck off
Esko Pohjanpalo go to mc donalds you idiot🤣
ok , your problem then.