I am a Scotch - Irish - German descent person, But for the Majority of My Life (I am 52 years old now) I Professionally Cooked and Ate food in the Atlanta GA. Area and I don't live there now but I miss having a different variety of Cuisines to choose from. If I wanted Indian Goat Curry , bam I could get it, If I wanted some Jamaican Curry Goat Bam I could get it. If I wanted a Giant Gyro Sandwich from Athens Pizza House that actually was the first solid food I had had after getting food through an I.V. for 6 Months!!! And when I was in the hospital I would watch the Food Network and the nurses were like Why are you Torturing yourself watching that. And I was like don't steal My Morphine like that last Nurse Did!!!
Che spettacolo!! che capolavoro assurdo! Professionisti di altissimo livello! sono queste le personalità che rendono nobile e fantastico questo lavoro! l'ultimo Wellington vegetariano è incredibile!!!
I watched this video for the first time last week and I was so fascinated that I decided to try this recipe as the main for the Christmas lunch with my family. It turned out phenomenal. One of my top 3 dishes in my lifetime. Well done to Italia Squisita and chef Marco Zampese for sharing this piece of culinary art. The details in the explanation and knowing all the whys of doing every step that way set this video apart. You made my family and myself happy in a special moment of our lives and I can't thank you enough for that.
@loub2805 nice, good luck with it, and well done for giving this recipe a shot! Not an easy one but so rewarding. I didn't do the puff pastry myself this time as this recipe is already quite a bit of work, and I wanted to minimise the risk given it's not very easy. I bought a quality pastry and I think it was a good idea to do so. I can't remember why I didn't do the madeira sauce, though.... I totally would do it now. As a side - I checked the pics just now - I used the excess of the mushroom filling of this recipe as a base and put baked potatoes with rosemary on top of it. It tasted and looked really good, happy to send you the pictures if you want. Looking back I would totally make a sauce, but overall i was extremely happy and proud of the outcome. Let me know how it goes, I'm sure you will love it!!
E' addirittura, almeno nel mio caso, rilassante guardare dei professionisti preparare una ricetta in questo modo, con una cura totale del particolare, complimenti.
The leek Wellington just destroyed my mind! I worked in a vegetarian restaurant for several years and we did some pretty interesting things with vegetables. At least I thought we did until I saw this preparation. An early christmas present! Thank you
Absolutely amazing! You can see why they have 3 stars with the care and pride they put into the food. The vegetarian one looks amazing and probably tastes immense. I bloody live here and would need to take out a loan to go there!
The veggie one honestly i think is the moat easy and cheap to cook at home…just in case the restaurant has stellar prices for this dish i have no clue ..
@@hereaioan3379 so you believe that what a customer pays when eating at a restaurant is just the cost of the food + some profit for the business? Do you have the slightest idea of what running a 3* Michelin restaurant means and implies?
I live close enough but would need a loan just to pay off my loans lol. jk, but on a diet, ,ah man... glad I can eat with my eyes otherwise I'd be like those americans that have to be airlifted out of their rooms and have walls broken down so they can exit the place lol
Miglior video di sempre di italia squisita. Vi seguo da anni ma un video cosi emozionante, preciso nelle spiegazioni dei passaggi della realizzazione e commovente al risultato finale, non l avevo mai visto. Complimenti a voi e alla brigata. Video da 10 e lode. Insuperabile
Grazie mille maestro, io sto riguardando più volte il suo video perché vorrei riproporlo ai miei figli e ai miei nipoti... A proposito io x l'età potrei essere la sua nonna ma non si finisce mai d'imparare...Le auguro di cuore di proseguire al meglio con la sua professionalità e di fare tesoro della sua semplicità e cortesia. Grazie maestro!
Adoro ascoltare gli chef quando preparano i loro piatti: la funzione di ogni singolo ingredienti, a cosa servono i tempi di riposo, l'origine delle (eccellenti, in questo caso) materie prime... è qualcosa di molto piacevole! Complimenti allo chef e alla sua brigata!
@@brandon0099 Perché giustamente tu hai una competenza culinaria così elevata da poter deridere una variante riproposta da degli chef professionisti pluripremiati e apprezzati dal mondo intero. Ma per piacere.
@@brandon0099 si chef, fortuna che è arrivato lei a criticare e deridere una delle istituzioni più importanti nel mondo della ristorazione. Massimo esperto di cucina vero?
Easy to see why you have 3 Michelin Stars. I've made Beef Wellington myself, minus the crepe, but otherwise similar. I didn't do all the decoration either. It turned out fantastic but no doubt was nowhere near as good as this professionally done one. You guys knocked it out of the park. You're true culinary artisans. Was a joy to watch your team of artisans making such a fine culinary work of art. Bravo.
Quello che più mi ha positivamente colpito è la sicurezza in sé stesso di Marco, che sa di fare benissimo il suo lavoro perché ci mette cura e dedizione. Si vedono l'orgoglio e il piacere che ha di offrire dei prodotti di altissima qualità 👏👍
Wow! Just wow is all I can say! Great way to turn beef wellington into a work of art! Thank you for allowing us to see your process! I will try to recreate this for my family over the holidays.
For me this channel underscores the real value of RUclips: that we can take a moment a learn from these brilliant craftsmen, artisans, and artist who have take the time to bring us a part of their world. This is what the Food Network should be rather than the ridiculous cooking competitions that pollute their content. It is a privilege to watch. Thank you sincerely for sharing your passion with us. 🙏
@@Collerz7 actually I disagree with you. My main comment was aim at the Food Network which I think is utter garbage. RUclips is what you make of it. I block tons of channels and subscribe to some very interesting content that actually improves my day to day personally and professionally.
@@jaimemedina3351 maybe you misunderstood. I was trying to say what you did. The majority of RUclips is junk but it can be really good if you avoid it and look for things that bring positivity or usefulness to your life 👍
Grazie maestro x questo bellissimo video sono rimasto incantato davanti il video dalla spiegazione, e dimostrazioni di professionisti di altissimo livello nonchè tutti i piatti sono delle creazioni fantastiche
Really beautiful, I love the variations at the end too! I know that British food doesn't have the best reputation, but as somebody who believes that Britain really does have something to offer if you look for it, it is really a treat to see your series of videos on British dishes being presented so beautifully and respectfully by European chefs. Grazie mille!
@S M yes, it's a great dish, and I have no problem calling it British. However, it is undoubtedly of Indian origin (similarly for other British-Asian dishes such as the Balti found in the West Midlands). I think the stereotypes of British food relate to more traditional dishes; people are more willing to accept that dishes of foreign origin will not fall in the same category. While this stereotype is unfortunately true in some ways, I think it relates more to British food culture than properly made traditional food, which brings its own character to the table independently of foreign influence.
My theory is that traditional British food is fairly bland (in a good way). Not a lot of seasoning or spices. Thai food, Mexican food and Indian food are all very popular and a lot of people want strong flavours and spicy food. I enjoy food that doesn't have lots of chilli drowning out the flavour. When cooked well, British food is among the best in the world. Also, having lived all over the world, I can say that British desserts are head and shoulders above most of what the rest of the world can offer..
@@nathan87 "I think the stereotypes of British food relate to more traditional dishes" - oh you mean like Beef Wellington? That's the point, traditional British food is unfairly judged, typically by Americans who are just repeating memes they've seen because they can't think for themselves.
I've only ever done Wellington once, but this one in particular and the variatons are just amazing, not to mention the condiments! That hay infused sour cream with the vegan version was just pure art.
This guy is so professional in his work, unlike some big name chefs out there. I like that he's talking in his language instead of English, it sounds more authentic.
Video meraviglioso! ps: il fatto che questo canale non arrivi ancora al traguardo del milione di iscritti(e mi tengo stretto), per me rimane un mistero.
@ITACA no certo, però è indicativo del fatto che purtroppo la qualità non sempre paga in termini di numeri. Qui abbiamo qualità sia nei contenuti che nella produzione dei video, e si vede dal fatto che sono spesso citati da altri creatori su canali internazionali.
Sono d accordo con quello che dici, ma Sai cosa penso? Che la maggior parte si accontenta di mangiare semplice e casalingo, nn gli interessa di provare cose costose e con passaggi pindarici, lo vedo io quando parlo delle ricette di Montersino (che io a volte replico), ad alcune mie amiche che m rispondono "ah non m metto nemmeno; troppo lavoro" e per soddisfare la loro voglia d dolce vanno a comprare i preparati per torte da microonde... Cosa che io invece snobbo, un po xke amo creare ogni piccolo dettaglio della ricetta, un po xke almeno so cosa mangio...
@@Ramingo1983 sicuramente meglio restare di "nicchia", dato che se si raggiungono numeri alti inizierà la solita cantilena del "un pezzettino di ... 500euro" "alla faccia di quelli che non arrivano a fine mese" con annessi luoghi comuni e qualunquismi beceri
È un canale che si rivolge ad una nicchia, i cultori dell'alta cucina. Questo vale per ogni settore, ci sarà sempre il contenuto per la massa generalista ed uno strettamente per gli appassionati
"espero que lo repliquen en su casa o su restaurante" amo como enseñan con tanta pasion para que alguien mas pueda aprovecharlo, este conocimiento que se comparte lo es todo
Eccezionale sei un grande chef piatto eseguito in Modo impeccabile.Da chef non posso far altro che farti i complimenti,e complimentarmi con Italia Squisita che sceglie sempre con accuratezza i suoi ospiti.
Hats off chef, this is brilliant, I can not believe the efforts that you and your team go to to make this masterful dish. It looks absolutely delicious. Well done to all involved.
This chef presents this dish flawlessly. A great video no matter what your cooking skill is. Top chefs and complete novices will benefit from this. Bravo 👏
Sorry but ant chef that has pride and standards would produce the same. It doesn't take a tyre company to endorse it. It's so easy. People want real food, not the poncey shit. Unless your brain dead and want to pay astronomical prices for something that should be right in the first place. Michelin star.....means nothing. Ask Marco pierre whits who gave them back and told them to fuck off. Pretentious shit
FANTASTIC , This is exactly what I want to watch on this channel. Highly skilled chefs , the best in the business making 3 star technical dishes. Loved this video. Thank you. 🙏
Semplicemente perfetto. Ho avuto il piacere di mangiare il Wellington in un ristorante stellato molto noto. Ricordo con piacere quell'esperienza. Un muto ringraziamento agli chef che nell'800 riuscirono a inventare questo piatto senza poter contare sulla moderna tecnologia
Esatto, stavo pensando la stessa cosa. Non potevano utilizare le tecniche moderne ! Quanto erano grandi gli chef del passato. Che peccato che non ci siano films che parlano di questi chefs !
I spend days watching all the chefs on the internet. This has to be one of the very best. I just wish I could speak Italian and work with this team. It would be such an experience and an honour to work side by side with such talent! Congratulations Marco!
What a fantastic restaurant! Everyone is at the top of their game. I like how they take the time to really prep well. The chef isn't pretentious at all - "I use it because it tastes good", a sentence we should hear a lot more from chefs tbh - and I love how encouraging the chef is to everyone. They all marvel at their common creation. How splendid! Also, I love how they put the sauce on top! I don't know why almost no chef is doing this, although you do have to be boldly confident to do this in classic French cooking, especially with a puff pastry dish. But between you and me, it tastes better ;) So many chefs do not put enough sauce!!!! Edit : kudos for the induction-powered kitchen and the vegetarian version looks absolutely mind-blowing!!!!
Caro Marco il tuo cognome tradisce le tue origini. I tuoi sono sicuramente vicentini e precisamente di Lusiana. Anche mia nonna è una Zampese. Complimenti per la tua carriera. Sei veramente in gamba. Buona fortuna.
Bravi Ragazzi anche perché trovare il tempo di realizzare questi video in Hotel così busy non è facile . La cucina un gioiello 💎 pulizia ed organizzazione
Big applause to chef and his crew. The Wellington is the dish that takes a lot of time. It is reasonably expensive, but I wouldn't complain if the dish taste good.
Totally agree. I know chefs’ passion to make this dish is astonishingly huge. But the dish itself is a bit overrated in terms of the taste compared to time consumed making it. I would rather eat better cut of steak they prepare, with same sauce they make and some dijon on the side with grilled mushroom and salad. As I am a chef, too, making wellington is like an obsession or making themselves proud.
Ragazzo squisito, educato e umile, nulla a che vedere con alcuni chef che seppur stellati rimangono dei gran cafoni e soprattutto presuntuosi. Complimenti per la professionalità e per tutto il resto. Lavorare in questo ambiente deve essere favoloso.
Dear Sir Marco Zampese! I made file Wellington step by steb following your recipe and it was incredible! Thank you to sharing this amazing recipe with us, me exactly, ordinary "home chef". My sicret wish is to participate once in life in professional kitchen when such kind of reaction are done! My tribute to You! Best regards, Metka from Slovenia
I adore beef Wellington and have made it a few times. This video was amazing and gave me inspiration to try different things when I next make it. Then you threw a curve ball right at the end with the pigeon breast and foie gras version. OMG. Must try that one. Maybe that could be a future video???
I love the humility, no ego in this one. You want to use 5 people for 1 dish, even though all of you are massively accomplished? Name and respect them, and tell it like it is. This sincerity is what makes it so worth it for me!
I"ve only ever made Wellington once, using Venison fillet and homemade Cappocolo. The puff pastry was homemade, too. It was unreal. A taste sensation. The vegetarian version with the leek looked incredible. It's a shame that they couldn't go into the pastry making, I'd have loved to have watched their method.
A friend of mine invited 7 people round for dinner and he made a beef wellington big enough to feed us all. The cut of beef cost about £75, but it was probably the best thing I have ever eaten.
Quello che hai fatto è stato creare un capolavoro culinario, con diverse varianti, utilizzando i migliori ingredienti che puoi ottenere. La presentazione è decisamente a cinque stelle. Il gusto è paradisiaco. Saluti!
WOW. This looks so utterly delicious. I am totally curious about the Mauviel copper pans and pots they are using...never seen handles quite like these... look like matte stainless and the shape is different than the stainless handles they sell now. Would love to get some of these.
Watching Pietro chop mushrooms with a slicing knife successfully without smacking his knuckles on the cutting board is absolutely triggering me. Those skills are annoyingly good.
Wow watching the creation of a masterpiece! My husband and went to Wilton’s in December and I always get their Beef Wellington. One of our favorite dishes. Hard to find even in very high end restaurants. We’re lucky in our little town in Alexandria VA we have a French restaurant that always has it available 😍
Congrats Chefs for the best Beef Wellington ever! Incredible level of details and dedication here, I am a Michelin star chef myself and found your 3 different ways of doing this Wellington incredible. Would LOVE to try pigeon stuffed of Foie Gras as my last dish :)
Wonderful video with excellent explanation of the process and "why" behind key steps. I picked up some great tips that i didn't see in other videos. Thank you.
The attention to detail is something I’ve never seen before, yet I noticed they still remove the food from the oven with a tea towel and not oven gloves, much like myself at home. Bravo.
When a italian person talks about food it always sounds like poetry
@@danboing3864 what
i would say sounds as bla bla bla...
@@eddyseys3705 you obviously don't have a passion for cooking
I am a Scotch - Irish - German descent person, But for the Majority of My Life (I am 52 years old now) I Professionally Cooked and Ate food in the Atlanta GA. Area and I don't live there now but I miss having a different variety of Cuisines to choose from. If I wanted Indian Goat Curry , bam I could get it, If I wanted some Jamaican Curry Goat Bam I could get it. If I wanted a Giant Gyro Sandwich from Athens Pizza House that actually was the first solid food I had had after getting food through an I.V. for 6 Months!!! And when I was in the hospital I would watch the Food Network and the nurses were like Why are you Torturing yourself watching that. And I was like don't steal My Morphine like that last Nurse Did!!!
@@Antonio-sd5yn I Have A Passion For Cooking, even after doing it Professionally for Decades!!!
Che spettacolo!! che capolavoro assurdo!
Professionisti di altissimo livello! sono queste le personalità che rendono nobile e fantastico questo lavoro!
l'ultimo Wellington vegetariano è incredibile!!!
Tutto vero, Chef.
Che spettacolo.. la stessa identica cosa che ho pensato io alla fine di questo video!
Quello vegetariano e di un altro pianeta
@@rubenspinton Meraviglioso!
I watched this video for the first time last week and I was so fascinated that I decided to try this recipe as the main for the Christmas lunch with my family.
It turned out phenomenal. One of my top 3 dishes in my lifetime.
Well done to Italia Squisita and chef Marco Zampese for sharing this piece of culinary art. The details in the explanation and knowing all the whys of doing every step that way set this video apart. You made my family and myself happy in a special moment of our lives and I can't thank you enough for that.
And well done to you for giving it a crack! What joy.
Let me guess. When you were cooking it you were Also listening to some Jimi Hendrix, Weren't you?! Hahahahahahahaha 😂!!!
Planning to make this for Christmas! With what did you serve it? Did you make the sauce madeira? Did you make the pastry yourself?
@loub2805 nice, good luck with it, and well done for giving this recipe a shot! Not an easy one but so rewarding.
I didn't do the puff pastry myself this time as this recipe is already quite a bit of work, and I wanted to minimise the risk given it's not very easy. I bought a quality pastry and I think it was a good idea to do so.
I can't remember why I didn't do the madeira sauce, though.... I totally would do it now.
As a side - I checked the pics just now - I used the excess of the mushroom filling of this recipe as a base and put baked potatoes with rosemary on top of it. It tasted and looked really good, happy to send you the pictures if you want. Looking back I would totally make a sauce, but overall i was extremely happy and proud of the outcome.
Let me know how it goes, I'm sure you will love it!!
E' addirittura, almeno nel mio caso, rilassante guardare dei professionisti preparare una ricetta in questo modo, con una cura totale del particolare, complimenti.
Concordo pienamente ❤
The leek Wellington just destroyed my mind! I worked in a vegetarian restaurant for several years and we did some pretty interesting things with vegetables. At least I thought we did until I saw this preparation. An early christmas present! Thank you
The sauce in particular blew my mind.
That vegetarian wellington is literally art that belongs in a museum - DAMN.
Nah.
as long as it prevents anyone from having to ingest that vegetable abomination
@@rickdeckard1075 non puoi vivere senza criticare gli altri no?
@@Enzo-sd3vb how wd you know? am i really so importante to you?
Per vendicarmi affogo un Faraon.
Here I find myself a Spanish, hearing how a italian explain how to make a English dish based in French quisine...
I love it
Here I am, as a Norwegian, reading how a Spanish person watch an Italian explain how to make an English dish based on French cuisine.
Me encanta!
So you are ♐️🙃
This is the idea of united Europe that I like
Visually, the vegetarian wellington gets 100/10. That sauce and inner layering was perfect.
i like
Yes very beautiful
Absolutely amazing! You can see why they have 3 stars with the care and pride they put into the food. The vegetarian one looks amazing and probably tastes immense. I bloody live here and would need to take out a loan to go there!
The veggie one honestly i think is the moat easy and cheap to cook at home…just in case the restaurant has stellar prices for this dish i have no clue ..
@@hereaioan3379 so you believe that what a customer pays when eating at a restaurant is just the cost of the food + some profit for the business? Do you have the slightest idea of what running a 3* Michelin restaurant means and implies?
I live close enough but would need a loan just to pay off my loans lol. jk, but on a diet, ,ah man... glad I can eat with my eyes otherwise I'd be like those americans that have to be airlifted out of their rooms and have walls broken down so they can exit the place lol
@@sharpe_sam I'm sure you have mate
Why? You don't have feet? The meal isn't 10k lmfao.. The excuses people make...
10 STARS for the impeccable cleanliness and pure work. This is what we call Italian Art. Thank you Chef.
i must confess,, a tear was evoked when seeing the breathtaking beauty of the vegitarian option. thank you for sharing this!
This Wellington looks amazing. Using the crepe as a barrier to keep the pastry crispy is genius. Just perfect!
crepe is standard in all beef wellington lmao
Questo video è un capolavoro, tecnica pazzesca e spiegazione chiarissima, continuate cosí!
È uno chef di un cazzo di tre stelle Michelin... Non c'è bisogno che tu gli dica di "continuare così"
Fantastico video che descrive come il genio culinario di questo cuoco italiano ed il suo team si esprima in maniera sublime. GRAZIE !!!
Miglior video di sempre di italia squisita. Vi seguo da anni ma un video cosi emozionante, preciso nelle spiegazioni dei passaggi della realizzazione e commovente al risultato finale, non l avevo mai visto. Complimenti a voi e alla brigata. Video da 10 e lode. Insuperabile
This is next level. Creativity, talent, details and perfect execution. Bravo
Il porro alla Wellington è spaziale, veramente bellissimo! Complimenti davvero.
The sauce on the vegetarian version was beautiful. All of it was beautiful, but that sauce was art.
Grazie mille maestro, io sto riguardando più volte il suo video perché vorrei riproporlo ai miei figli e ai miei nipoti... A proposito io x l'età potrei essere la sua nonna ma non si finisce mai d'imparare...Le auguro di cuore di proseguire al meglio con la sua professionalità e di fare tesoro della sua semplicità e cortesia. Grazie maestro!
Adoro ascoltare gli chef quando preparano i loro piatti: la funzione di ogni singolo ingredienti, a cosa servono i tempi di riposo, l'origine delle (eccellenti, in questo caso) materie prime... è qualcosa di molto piacevole! Complimenti allo chef e alla sua brigata!
Che capolavoro! La variante con il piccione e quella vegetariana poi uno spettacolo!
La variante col piccione... Ah ah ah ma va va
@@claudioa.9553 quello è il meno, la variante col porro è da TSO, altroché "stelle" che sempre di una azienda di pneumatici restano
@@brandon0099 Perché giustamente tu hai una competenza culinaria così elevata da poter deridere una variante riproposta da degli chef professionisti pluripremiati e apprezzati dal mondo intero. Ma per piacere.
@@nero9506 se si parla di stelle michelin tanto vale parlare di mescole per pneumatici
@@brandon0099 si chef, fortuna che è arrivato lei a criticare e deridere una delle istituzioni più importanti nel mondo della ristorazione. Massimo esperto di cucina vero?
This channel is my favorite for cooking, and content like this is why.
Sarò ripetitivo, ad ogni vostro video mi commuovo…ormai è da tempo che non ho più lacrime!
Easy to see why you have 3 Michelin Stars. I've made Beef Wellington myself, minus the crepe, but otherwise similar. I didn't do all the decoration either. It turned out fantastic but no doubt was nowhere near as good as this professionally done one. You guys knocked it out of the park. You're true culinary artisans. Was a joy to watch your team of artisans making such a fine culinary work of art. Bravo.
Quello che più mi ha positivamente colpito è la sicurezza in sé stesso di Marco, che sa di fare benissimo il suo lavoro perché ci mette cura e dedizione. Si vedono l'orgoglio e il piacere che ha di offrire dei prodotti di altissima qualità 👏👍
Sicurezza in quello che fa e serenità in come lo propone
An Italian cooking in a French kitchen in London. Cooking really is universal. Everyone loves food.
Ricetta rapida e facile da preparare quando non si ha molto tempo. L'unica rogna è affettare il prosciutto.
😂😂😂😂, io lo faccio in pausa pranzo .
anche spennellare l'uovo ti toglie quella semplicità esecutiva tipica di questa ricetta
Ti consiglio di prenderlo già affettato per fare prima
Is there any restaurant where I can eat this? I only saw this dish in the movies and RUclips.
@@charlemagne2705I think Gordon Ramsey's restaurant has it
Wow! Just wow is all I can say! Great way to turn beef wellington into a work of art! Thank you for allowing us to see your process! I will try to recreate this for my family over the holidays.
Senza parole... Vera maestria nel procedimento e nella presentazione! Meraviglia le varianti ❤️
Forse il miglior video di cucina di sempre! Complimenti alla qualità espositiva, alle immagini, alla competenza... Fantastici
For me this channel underscores the real value of RUclips: that we can take a moment a learn from these brilliant craftsmen, artisans, and artist who have take the time to bring us a part of their world. This is what the Food Network should be rather than the ridiculous cooking competitions that pollute their content. It is a privilege to watch. Thank you sincerely for sharing your passion with us. 🙏
Yeah I agree. RUclips is mainly garbage with people arguing over keyboards. Nice to watch something positive that doesn’t attract the angry trolls.
Yeah I agree. RUclips is mainly garbage with people arguing over keyboards. Nice to watch something positive that doesn’t attract the angry trolls.
@@Collerz7 actually I disagree with you. My main comment was aim at the Food Network which I think is utter garbage. RUclips is what you make of it. I block tons of channels and subscribe to some very interesting content that actually improves my day to day personally and professionally.
@@jaimemedina3351 maybe you misunderstood. I was trying to say what you did. The majority of RUclips is junk but it can be really good if you avoid it and look for things that bring positivity or usefulness to your life 👍
Grazie maestro x questo bellissimo video sono rimasto incantato davanti il video dalla spiegazione, e dimostrazioni di professionisti di altissimo livello nonchè tutti i piatti sono delle creazioni fantastiche
Ho avuto il piacere di mangiare in questo ristorante. Un team (soprattutto di italiani) pazzesco. We're all very proud of you!
Really beautiful, I love the variations at the end too! I know that British food doesn't have the best reputation, but as somebody who believes that Britain really does have something to offer if you look for it, it is really a treat to see your series of videos on British dishes being presented so beautifully and respectfully by European chefs. Grazie mille!
Thank You. Britain has incredible dishes that in the hands of a chef like this turn into masterpieces.
@S M yes, it's a great dish, and I have no problem calling it British. However, it is undoubtedly of Indian origin (similarly for other British-Asian dishes such as the Balti found in the West Midlands). I think the stereotypes of British food relate to more traditional dishes; people are more willing to accept that dishes of foreign origin will not fall in the same category.
While this stereotype is unfortunately true in some ways, I think it relates more to British food culture than properly made traditional food, which brings its own character to the table independently of foreign influence.
@@nathan87 Europeans introduced the Indians to the chilli,potato and tomatoes.
My theory is that traditional British food is fairly bland (in a good way). Not a lot of seasoning or spices. Thai food, Mexican food and Indian food are all very popular and a lot of people want strong flavours and spicy food. I enjoy food that doesn't have lots of chilli drowning out the flavour. When cooked well, British food is among the best in the world. Also, having lived all over the world, I can say that British desserts are head and shoulders above most of what the rest of the world can offer..
@@nathan87 "I think the stereotypes of British food relate to more traditional dishes" - oh you mean like Beef Wellington? That's the point, traditional British food is unfairly judged, typically by Americans who are just repeating memes they've seen because they can't think for themselves.
I've only ever done Wellington once, but this one in particular and the variatons are just amazing, not to mention the condiments! That hay infused sour cream with the vegan version was just pure art.
@FULL DOUBLE bro, it's literally dried grass and herbs which (might) grow on the field, and this way it only infuses the sour cream.
@FULL DOUBLE i smell a peanut butter jelly enthusiast
@FULL DOUBLE you’re obviously a troll. You watch en entire episode, only to complain that it’s all too pretentious? Ha. Likely story.
@FULL DOUBLE Tell us more about how you hate the thing you've never had, please.
This guy is so professional in his work, unlike some big name chefs out there. I like that he's talking in his language instead of English, it sounds more authentic.
True chefs are stuck in kitchens. Working. No time for shows. People need them...
Those big name chefs most of them were just made for TV shows.
@@ADRIAN-zh4ti that’s just not true lol.
Video meraviglioso!
ps: il fatto che questo canale non arrivi ancora al traguardo del milione di iscritti(e mi tengo stretto), per me rimane un mistero.
@ITACA il "problema" è che vedo presunti chef casalinghi che fanno ciambelle per la colazione e hanno milioni di follower.
@ITACA no certo, però è indicativo del fatto che purtroppo la qualità non sempre paga in termini di numeri. Qui abbiamo qualità sia nei contenuti che nella produzione dei video, e si vede dal fatto che sono spesso citati da altri creatori su canali internazionali.
Sono d accordo con quello che dici, ma Sai cosa penso? Che la maggior parte si accontenta di mangiare semplice e casalingo, nn gli interessa di provare cose costose e con passaggi pindarici, lo vedo io quando parlo delle ricette di Montersino (che io a volte replico), ad alcune mie amiche che m rispondono "ah non m metto nemmeno; troppo lavoro" e per soddisfare la loro voglia d dolce vanno a comprare i preparati per torte da microonde... Cosa che io invece snobbo, un po xke amo creare ogni piccolo dettaglio della ricetta, un po xke almeno so cosa mangio...
@@Ramingo1983 sicuramente meglio restare di "nicchia", dato che se si raggiungono numeri alti inizierà la solita cantilena del "un pezzettino di ... 500euro" "alla faccia di quelli che non arrivano a fine mese" con annessi luoghi comuni e qualunquismi beceri
È un canale che si rivolge ad una nicchia, i cultori dell'alta cucina. Questo vale per ogni settore, ci sarà sempre il contenuto per la massa generalista ed uno strettamente per gli appassionati
"espero que lo repliquen en su casa o su restaurante" amo como enseñan con tanta pasion para que alguien mas pueda aprovecharlo, este conocimiento que se comparte lo es todo
Spettacolare. Poi il porro davvero geniale. Bravo!!
As merely an observer, I personally thank these Chefs for showing me something behind the scenes.
Always the best chef shines and delights with her perfect kitchen.
Thank you Hélène Darroze !!!
Eccezionale sei un grande chef piatto eseguito in Modo impeccabile.Da chef non posso far altro che farti i complimenti,e complimentarmi con Italia Squisita che sceglie sempre con accuratezza i suoi ospiti.
Io seguo questo canale per imparare l'italiano ed è stato molto semplice capire quello che ha detto Marco, grazie a tutti voi!
Hats off chef, this is brilliant, I can not believe the efforts that you and your team go to to make this masterful dish. It looks absolutely delicious. Well done to all involved.
This chef presents this dish flawlessly.
A great video no matter what your cooking skill is. Top chefs and complete novices will benefit from this.
Bravo 👏
Sorry but ant chef that has pride and standards would produce the same. It doesn't take a tyre company to endorse it. It's so easy. People want real food, not the poncey shit. Unless your brain dead and want to pay astronomical prices for something that should be right in the first place. Michelin star.....means nothing. Ask Marco pierre whits who gave them back and told them to fuck off. Pretentious shit
The attention to detail is beyond amazing! Good Job guys!
FANTASTIC , This is exactly what I want to watch on this channel. Highly skilled chefs , the best in the business making 3 star technical dishes. Loved this video. Thank you. 🙏
whahaha a foodie? you dont know a think about food then probably if you think this is nutrition....
@@zengerz OK, go jerk off in the gym and leave the good cooking to us.
Semplicemente perfetto. Ho avuto il piacere di mangiare il Wellington in un ristorante stellato molto noto. Ricordo con piacere quell'esperienza. Un muto ringraziamento agli chef che nell'800 riuscirono a inventare questo piatto senza poter contare sulla moderna tecnologia
Esatto, stavo pensando la stessa cosa. Non potevano utilizare le tecniche moderne ! Quanto erano grandi gli chef del passato. Che peccato che non ci siano films che parlano di questi chefs !
I spend days watching all the chefs on the internet. This has to be one of the very best. I just wish I could speak Italian and work with this team. It would be such an experience and an honour to work side by side with such talent! Congratulations Marco!
get back in the kitchen
Since he works in UK I believe that he perfectly speaks English. Don't give up your dream 😊
Questo è un risultato strepitoso! Grazie per averci mostrato così tanto di come viene preparato il piatto al Connaught.
Grande ricetta e grande onestà sull’utilizzo del termometro. Proprio come altri video in cui gli “chef” andavano a sentimento..
Che chef! I suoi piatti sembrano opere d'arte e ti fan venire DAVVERO voglia di mangiarli... SPETTSCOLARE! Complimenti
What a fantastic restaurant! Everyone is at the top of their game. I like how they take the time to really prep well. The chef isn't pretentious at all - "I use it because it tastes good", a sentence we should hear a lot more from chefs tbh - and I love how encouraging the chef is to everyone. They all marvel at their common creation. How splendid! Also, I love how they put the sauce on top! I don't know why almost no chef is doing this, although you do have to be boldly confident to do this in classic French cooking, especially with a puff pastry dish. But between you and me, it tastes better ;) So many chefs do not put enough sauce!!!! Edit : kudos for the induction-powered kitchen and the vegetarian version looks absolutely mind-blowing!!!!
Caro Marco il tuo cognome tradisce le tue origini. I tuoi sono sicuramente vicentini e precisamente di Lusiana.
Anche mia nonna è una Zampese.
Complimenti per la tua carriera.
Sei veramente in gamba. Buona fortuna.
Bravi Ragazzi anche perché trovare il tempo di realizzare questi video in Hotel così busy non è facile .
La cucina un gioiello 💎 pulizia ed organizzazione
Grazie per questa meravigliosa lezione di cucina d qualità! Sarà una pietanza per occasione speciale in famiglia. ❤
As a head chef myself I must admit, it's executed perfectly.
God those all look absolutely amazing! Thank you - I also learned a few extra Italian words!
Migliore canale italiano di cucina senza dubbio. Un altro video meraviglioso, complimenti a voi e allo chef.
Mangerei ora quella col piccione, deve essere spaziale 🤩
Il Wellington è veramente un pianto sontuoso
Thanks for the entertaining video. Beautiful looking dish. The alternative poultry and vegetarian options looked great too.
That vegetarian one sounds incredible
Can't believe I never thought to use a leek like that
I'm a meat lover, but this is my first time i'm seeing a vegetarian dish that is making me salivating... WOW
Beautiful dishes. Such comprehensive instruction. I am definitely making the leek version for my vegetarian bestie!
Big applause to chef and his crew. The Wellington is the dish that takes a lot of time. It is reasonably expensive, but I wouldn't complain if the dish taste good.
You could eat 10,000 dishes at 1/10th of the price that tastes better... Stop being a conformist loser.
It tastes average
@@mike365flyso you must have been to this restaurant then and had the wellington if you’re saying things like that?
Totally agree. I know chefs’ passion to make this dish is astonishingly huge. But the dish itself is a bit overrated in terms of the taste compared to time consumed making it. I would rather eat better cut of steak they prepare, with same sauce they make and some dijon on the side with grilled mushroom and salad.
As I am a chef, too, making wellington is like an obsession or making themselves proud.
Thank you chef is wonderful to see this artistic process I did this recipe for my family and taste is absolutely overwhelming
Ragazzo squisito, educato e umile, nulla a che vedere con alcuni chef che seppur stellati rimangono dei gran cafoni e soprattutto presuntuosi. Complimenti per la professionalità e per tutto il resto. Lavorare in questo ambiente deve essere favoloso.
Bravissimo!Complimenti per la grande competenza e capacità di spiegare a degli umili mortali ricette così complesse...davvero grazie!!
I have to say it - that vegetarian version looks amazing. And I am certainly no vegetarian!
Dear Sir Marco Zampese! I made file Wellington step by steb following your recipe and it was incredible! Thank you to sharing this amazing recipe with us, me exactly, ordinary "home chef". My sicret wish is to participate once in life in professional kitchen when such kind of reaction are done! My tribute to You! Best regards, Metka from Slovenia
I adore beef Wellington and have made it a few times.
This video was amazing and gave me inspiration to try different things when I next make it.
Then you threw a curve ball right at the end with the pigeon breast and foie gras version.
OMG. Must try that one. Maybe that could be a future video???
Capolavoro puro 👏🏼👏🏼👏🏼
Il petto di piccione con il Foie Gras deve essere veramente uno spettacolo !!!
Meraviglioso. Vorrei segnalare anche come capolavoro il Tuna Wellington e il alpine Salmon Wellington del Saint Peter Paddington
I love the humility, no ego in this one. You want to use 5 people for 1 dish, even though all of you are massively accomplished? Name and respect them, and tell it like it is. This sincerity is what makes it so worth it for me!
I"ve only ever made Wellington once, using Venison fillet and homemade Cappocolo. The puff pastry was homemade, too. It was unreal. A taste sensation. The vegetarian version with the leek looked incredible. It's a shame that they couldn't go into the pastry making, I'd have loved to have watched their method.
They probably make fresh pastry in bulk every day, making it hard to film and explain the process.
That sounds insane mate
A friend of mine invited 7 people round for dinner and he made a beef wellington big enough to feed us all. The cut of beef cost about £75, but it was probably the best thing I have ever eaten.
@@Blobbyo25 I'm salivating at the thought....
A bocca aperta.. Come sempre quando vedo i documentari di italia squisita ❤️
Quello che hai fatto è stato creare un capolavoro culinario, con diverse varianti, utilizzando i migliori ingredienti che puoi ottenere. La presentazione è decisamente a cinque stelle. Il gusto è paradisiaco. Saluti!
Cucina cosi è un arte incredibile🙏
Grazie a lei👏
WOW. This looks so utterly delicious. I am totally curious about the Mauviel copper pans and pots they are using...never seen handles quite like these... look like matte stainless and the shape is different than the stainless handles they sell now. Would love to get some of these.
Grazie 1000 per i dettagli ! Oggi provo a farlo per la 1a volta e cercavo una guida. Perfetto.
Watching Pietro chop mushrooms with a slicing knife successfully without smacking his knuckles on the cutting board is absolutely triggering me. Those skills are annoyingly good.
I shall watch this yet again and take very detailed notes. Thank you!
Questa è davvero arte! 🤩
Best beef Wellington recipe and serve which I have ever seen
Questi ragazzi rappresentano le eccellenze Italiane "silenzione" che sono in giro per il mondo
Wow watching the creation of a masterpiece! My husband and went to Wilton’s in December and I always get their Beef Wellington. One of our favorite dishes. Hard to find even in very high end restaurants. We’re lucky in our little town in Alexandria VA we have a French restaurant that always has it available 😍
LIVELLO ALTISSIMO! video a dir poco pazzesco
its the most beautiful recipe I've ever seen Thank you !
è la ricetta più bella che abbia mai visto Grazie!
Che epicità!! Gordon Ramsay spostati
😝😝😝
I have much affection for the cookware they use and the Beef Wellington was a sublime experience from start to finish.
Linda receita e finalização impecável!👏👏👏👏
Piatto difficilissimo, lungo da preparare e con molta attenzione a tutte le fasi. Bravissimi.
Congrats Chefs for the best Beef Wellington ever! Incredible level of details and dedication here, I am a Michelin star chef myself and found your 3 different ways of doing this Wellington incredible. Would LOVE to try pigeon stuffed of Foie Gras as my last dish :)
Wonderful video with excellent explanation of the process and "why" behind key steps. I picked up some great tips that i didn't see in other videos. Thank you.
An Italian teaches the entire island of Britain how to cook your own food and cook it well!
Doesnt the British chef Gordon Ramsey do exactly the same thing to Italian restaurants on his tv shows.
Pure merveille.......magnifique travail.... du grand art ....
Fantastico!!! Acquolina in bocca.
Top!!!
the level of complexity to make the damn sauce is extraordinary .... thank you for making perfection
In questo documento c'è la sintesi di tutto il mio smisurato amore per l'arte di preparare il cibo❤
The attention to detail is something I’ve never seen before, yet I noticed they still remove the food from the oven with a tea towel and not oven gloves, much like myself at home. Bravo.
I’ll try one more time. My English grandmother used to make this as a special meal. I have never mastered. Will try again after watching this