Unpretentious quality. You have top quality fish, expert technique and simple ingredients. The light texture of the béarnaise is just sublime. This is one of the few Michelin 3 star chefs who does not go on with superlatives when describing what he is doing. He just explains what he is doing and why he does it that way.
Amazing dish though I couldn't afford some of the ingredients so I made some substitutes.... ...I swapped the Turbot for Fish Fingers and the bearnaise sauce for a tin of beans, pretty versatile little dish, not too light not too heavy. Simple and very tasty. Thanks for sharing!
I understand leaving the skin on with it being roasted but why not remove the cartilage? Whenever I've cooked halibut t-bones its something I've always been told to do.
@@timkrygiel7333 Turbot bones and cartilage have a wonderful flavour. The way this guy cuts and cooks it is the absolute best. Filleting is just for show. I cook this fish the same way without the sauce and still end up crunching on the bones, because they are so tasty.
You’re very fortunate .... if you have this dish you should let us know how good it was ... it looked amazing so I can only imagine how wonderful the taste is
@@whowawoo actually the average Belgian can afford to eat there. Average bank balance in UK (minus €35,000)... Average bank balance in Belgium (plus €35,000)... Minimum wage in Belgium for a dishwasher is €11.62 an hour and that is indexed so it increases every year! Someone who washes dishes!!!
Jesus. I can't get tarragon that looks anything like this. Amazing. All of this is amazing. The entire process. Re-heating some leftover Chinese, and drooling over this dish.
Chef Peter Goossens, Thank you for your detailed demonstration and instructions for your preparation of the turbot and the bernaise sauce. Hartelijk bedankt, David, Brooklyn, New York
this type of food is more in the traditional french style of high cuisine, which is totally different from the tasting menus of alot of modern Michelin starred restaurants. Although this particular dish does seem like a very large portion even for the traditional style, but no doubt you will pay alot for this meal, because of all the expensive ingerdients, and the fact that it is a 3 michelin star restaurant.
@@prodigypenn true, food now evolves alot and i agree that the price maybe high. Its just that for me if given an choice, i would go for a 3 course meal that is solid in the size of portions rather than 15 course tasting menu of bits and bite portion. How about your choice?
Respect to this Belgian guy. Belgians are very talented in cooking. One of the most gastronomic countries I've ever known. Full of surprises and astonishment 👌👌👌
It's amazing to consider that every movement made by a michelin star chef is not without reason. Comparably, my cursor is all over the place before it reaches its target destination.
I love this kind of 3 Michelin stars restaurant. Not some full of gold fancy diamond covered place, where 10 dudes put 1 leaf on the top of the dish with tweezers and ruler, and the head chef is controlling the process with such rough face, like he gonna eat that dude, who will put the leaf 0.0001mm wrong. This place feels warm and cozy, food looks simply delicious. Eatable gold and caviar might not be necessary for 3 stars of Michelin.
Une plat des années 80 mais en ce moment elles reviennent à la mode. Sûrement délicieux. Le meilleur poisson avec du homard et une sauce classique c’est toujours gagnant.
And let's not forget the fiddling around with tweezers. Cause we all know that if the baby coriander isn't placed in a 45°angle the dish is ruined & it goes into the trash lol
I love it,old school,honest,simple.Good.😍 In the restaurant I work atm we would dott dott dott dott line line another line shiso miso cream creme creme creme mayonnaise mayonnaise mayonnaise crispy crispy something more crispy, scarlet here oyster leaves there, something fermented yeah, a perfect egg, green oil, red oil, black oil,Sous Vide,Smoked Butter, Maltodextrin.......And in the end the plate looks spartanic😂😭😱😆😜 Really miss the old school.
I'm going to use the Bearnaise technique shown to start Hollandaise. Do the emulsion with the softened butter second, after first binding the yolks. New to me, anyway.
Isn't that how it's normally done Clarify the butter Beat your yolks with tarragon vinegar or gastrique, till they become quit thick(this is like sabayon) then slowly add the butter till u have the right consistency. Add tarragon and season with salt and cayenne( won't make it grey-ish and no chance to get big chunks of the pepper)
He used softened raw butter, not clarified. I thought Hollandaise was prepared in a double boiler, adding clarified butter as the yolks heated until the proper consistency is reached. Then finishing with salt and lemon juice. This method binds the yolks with water, then adds raw, unclarified butter.
For the bearnaise I have found a middle ground between gossens method and french cooking academy. They say reduce a gastrix with vinegar and herbs, let it cool and then beat the yolks. Gossen just takes a vinegar and water to the yolks. You can take a shortcut in time for the gastrix, by throwing in ice cubes to cool it. Thereby you can start beating the yolks immediately. Then in with the additional fresh herbs to taste. Water or ice in warm gastrix or room temperature yolks. A productivity enhancer for wannabe micheliners at home.
Hello ! You don't really need to let it cool down, because we always had water with the egg yolk and reduction before doing the sabayon. But what im surprise with is that you call the bearnaise reduction a gastrique, which is not ! Gastrique is caramelised sugar deglaze with vinegar, that we use to give taste for sauces ! Have a good day
So butter to grill the turbot, butter for the bearnaise sauce, and butter to fry the lobster. Looks line 19th century French cuisine is still unrivaled!
Damn Brother, you nailed it. Perfect. There should be more comments like yours on these types of videos. Me? This kinda thing never, ever gets even a little bit old to me. Been a while since I been in a professional kitchen, but the love and desire to continue soaking up every bit of the art as possible, hopefully will stay with me until I check out. Respect to you Bro.
Note: Hof van Cleve is currently the best restaurant in the world according to wbppstars standard with a rating of 94. Gordon Ramsay flagship restaurant in London, Restaurant Gordon Ramsay currently holds the rating of 85.
Yet it isn’t at all the actual best in the world. They have some great stuff at Hof van Cleve, but this is not really a creative dish - just pure taste. Which isn’t bad at all, but won’t rank you high when it comes to naming the world’s best.
@@VVMagi Michelin is not known for its fascination with what you call creativity. I'd like you to name one creative dish associated with Gordon Ramsay. When I hear the name I think immediately of Beef Wellington. Hardly the most creative idea, but when executed perfectly, unbeatable. What creative dish of his were you thinking of?
Gordon facking Ramsey can't even cook Carbonara. Completely overrated. Also, Marco Pierre White did not make Gordon cry, he made himself cry. That was his choice to cry.
Only part they didn't mention is about the oven where they cook the fish, is that the feel temperature is lower but it's set on 200'C so the feel temp in such an oven should be around 175-180
Now, this is how i cook at home. Simple ingridients and fast oven. Butter solves it all guy as well. I love our european way of eating. :) Winter is coming thow, so more long cooking meals ahead, but summer will be here in no time :) The fish shoud be either started or finished on the grill on the side of the bone, the same way the porterhouse steak is firstly placed on the bone, the reason is for a fish to get worm and start coocking from the inside out. The bone is acting as a transmiter of the heat so it will also shorten the blood, so it wont spill out (one can never squeze it out before as he showed, only salt can do it, but not here) I also woud put the onion before the lobster, as this is not a cold tartar souse, but hot and soft bearnese. Now the grill placed under the shelf is wrong as all the fat will be hard to clean, but good there are the cleaners. Also the wedding ring, shef!? Seriously? Otherwise top!
@@Marc-hx5vp Since Dutch is a Germanic language it's absolutely not incorrect to call it as I did. It's not my fault someone decided to name their country after an entire ethnic group with splinter cultures forming their own dialects well before that Nation State was formed and thus confusing the matter for those without H.S. level reading comprehension.
@@macanoodough Very broad strokes. Sure they are all Germanic languages, but not German. Flemish is a version of Dutch. Flemings and Dutchman understand eachother, more like Spanish from Latin America vs Spanish from Spain. German is a different language, different words, different Grammar.
@@macanoodough hahaaha no dude it's totally not correct to call it "some version of German" just because it's a Germanic language. By that logic you can, literally, say that English is some version of German too
the michelin guide is pretty ridiculous. it doesnt even include los angeles but makes a pit stop in washington dc. idk if youve ever been to dc but almost anyone could tell you that the Chesapeake cuisine of baltimore which is only 30m away is superior. this is a good demo video but remind yourself that the guide writes about who they want to.
You hear a lot of misunderstood criticisms of small portions at 2 and 3 Michelin star restaurants, but that is a serious portion of turbot. I don’t know if it’s for a single diner or meant to be shared between 2 people. But if it’s for a single person than it’s pretty extravagant!
Though not sure about his technique of scraping the butter off the spoon with the whisk which has the bernaise sauce on it, then putting that spoon back into the butter from what I could see. Could be wrong, and if that butter is only for making bernaise with then maybe its ok, but that otherwise is quite a bit of contamination :/
@@jlpl_HL - I was wondering how he avoided splitting the bearnaise when he added the hot lobster and butter that it had been fried in - I guess you answered the question :-)
I am not going to say he has no clue because, duh, he achieved 3 stars, so he literally has the plaque to show for his skill, but I was always taught in culinary school to make hollandaise in a pastry pot over a pot with simmering water . If nothing else, it's pretty damn interesting to know you can make it this way too. To praise him even more, he made it a more difficult way and still it came out perfect without any lumps or anything. Kudos to him.
I always make my Sabayon over direct heat as well. If you constantly whisk and take it of the heat occasionally, it's actually quite easy. It does require more attention though, but it is a whole lot quicker.
Unpretentious quality. You have top quality fish, expert technique and simple ingredients. The light texture of the béarnaise is just sublime. This is one of the few Michelin 3 star chefs who does not go on with superlatives when describing what he is doing. He just explains what he is doing and why he does it that way.
Glorious. Just the Lobster Bearnaise alone is a work of artistry and skill. The Turbot steak is perfection. Butter!
Like Julia Child already said:" You can never have enough Butter in the house!"
This disc is requires both labor and utmost skill in addition to the best ingredients. He deserves every cent he receives for this wonderful dish!
A true classic cooked by a real chef , I salut you chef
Amazing dish though I couldn't afford some of the ingredients so I made some substitutes....
...I swapped the Turbot for Fish Fingers and the bearnaise sauce for a tin of beans, pretty versatile little dish, not too light not too heavy. Simple and very tasty.
Thanks for sharing!
Did you add three packets of butter to the beans to give it that authentic Michelin taste? :-)
so... you just fried something else and added a side of canned beans- that's just a sad dinner not a variation of this dish hahaha
@@braindmgindustries I was joking! :)
@@braindmgindustries Dunno. There's just something fishy about your comment...
@opachki
Um really dude? You couldn’t tell he was joking/being ironic? C’mon, now......
Old school cooking at its finest, pure simplicity.
This was a classic French dish, timeless and authentic ..... Well done chef !!
I understand leaving the skin on with it being roasted but why not remove the cartilage? Whenever I've cooked halibut t-bones its something I've always been told to do.
@@timkrygiel7333 The flavour my friend ! The flesh next to the bone is wonderful. Plus, it has a better standing for presentation.
@@timkrygiel7333 Turbot bones and cartilage have a wonderful flavour. The way this guy cuts and cooks it is the absolute best. Filleting is just for show. I cook this fish the same way without the sauce and still end up crunching on the bones, because they are so tasty.
Watching him make bearnaise is amazing
Advanced as phuk making it on the stove
He just whipped it out like it was nothing. Awesome - yes.
A great chef and person. His restaurent is just 1km from my home.
And you still can't afford to eat there
You’re very fortunate .... if you have this dish you should let us know how good it was ... it looked amazing so I can only imagine how wonderful the taste is
I once ate a human
@@whowawoo actually the average Belgian can afford to eat there. Average bank balance in UK (minus €35,000)... Average bank balance in Belgium (plus €35,000)... Minimum wage in Belgium for a dishwasher is €11.62 an hour and that is indexed so it increases every year! Someone who washes dishes!!!
@@jordy46682 Obviously average people from the civilzed world can afford to eat there if they want to. Such a strange thing to say..
Nice, simple, no bs decoration and pretentious skill, great!
I loved his little swim/wiggle example of the fish swimming on bottom of ocean!
yeah. 17 minutes to cook a food for just 2 minutes eating, what a waste of time .
@@upahtv huh?
@@upahtv You would eat all that in 2 minutes? Are you an American?
@@upahtv is 17 minutes a lot?
@@upahtv You are either just trolling, or an imbecile. I think maybe both.
Jesus. I can't get tarragon that looks anything like this. Amazing. All of this is amazing. The entire process. Re-heating some leftover Chinese, and drooling over this dish.
Unbelievable. Was just wondering what to do with all the turbot I have in my fridge and this video comes up on my watch list.
And did you have the rest of the ingredients?
You silly nanny
Sam K They are simple enough ingredients aside from the lobster no? Just Turbot with Béarnaise sauce is heavenly already.
And creepy at the same time..
Feed it to the gulls.
Spectacular. A true chef. Simple and good.
He beat that Bernaise sauce like it owed him money.
:)
😂👌
😂
She better not be gone all night and come back with no money!😤
💀😭
good amount of food. flavours that work. touches of detail. really delicious looks like
Great chef and great drummer. 160bpm.
Drummer?
@@-RandomBiz- when he prepares the sauce his movements are really fast and with tempo. Like a drummer.
@@dragonflyworkshop Oh ok lol he got that stick control lmao
Chef Peter Goossens, Thank you for your detailed demonstration and instructions for your preparation of the turbot and the bernaise sauce. Hartelijk bedankt, David, Brooklyn, New York
Look Peter, it's David from NYC ...
@@MaFd0n What was the purpose of your comment? Does the chef know you; and do you also live in Brooklyn?
He is a master using that whisk.
Worth seeing on it's own.
Yup.. thats a portion in my book~ worth the money paid. Simple to the point no fuss cooking and the end product is superb. The food i want to eat.
this type of food is more in the traditional french style of high cuisine, which is totally different from the tasting menus of alot of modern Michelin starred restaurants. Although this particular dish does seem like a very large portion even for the traditional style, but no doubt you will pay alot for this meal, because of all the expensive ingerdients, and the fact that it is a 3 michelin star restaurant.
@@prodigypenn true, food now evolves alot and i agree that the price maybe high. Its just that for me if given an choice, i would go for a 3 course meal that is solid in the size of portions rather than 15 course tasting menu of bits and bite portion. How about your choice?
that dish would almost certainly be for 2 people on the menu :P update: checked and it is.
Wow this dish looks absolutely amazing. I could imagine the smell and taste mmmmhh.
Respect to this Belgian guy. Belgians are very talented in cooking. One of the most gastronomic countries I've ever known. Full of surprises and astonishment 👌👌👌
It's amazing to consider that every movement made by a michelin star chef is not without reason.
Comparably, my cursor is all over the place before it reaches its target destination.
So glad I found this channel, AMAZING channel brilliant documentarys
I love this kind of 3 Michelin stars restaurant.
Not some full of gold fancy diamond covered place, where 10 dudes put 1 leaf on the top of the dish with tweezers and ruler, and the head chef is controlling the process with such rough face, like he gonna eat that dude, who will put the leaf 0.0001mm wrong.
This place feels warm and cozy, food looks simply delicious. Eatable gold and caviar might not be necessary for 3 stars of Michelin.
So true, i would rather want 100 % taste like this dish than a freaking flower and some useless gold on my food
Believe me, this guys will also tear you into pieces if you fuck up
Une plat des années 80 mais en ce moment elles reviennent à la mode. Sûrement délicieux. Le meilleur poisson avec du homard et une sauce classique c’est toujours gagnant.
I could understand all you wrote malgré it's in French 🥳🥳🥳
The key to all Michelin stars:
Copious amounts of butter and vigorous whisking.
And let's not forget the fiddling around with tweezers.
Cause we all know that if the baby coriander isn't placed in a 45°angle the dish is ruined & it goes into the trash lol
Bearnaise sauce is essentially hot mayo
Edible flours. Drops of flavored sauces. Deep fried lotus root garnish. Liquid nitrogen something.
Stephan Reichelt you need just to cook the eggs , not a hot mayo 🙈🙈
@@stephanreichelt1960 Try that and see how it works out for you.
I love it,old school,honest,simple.Good.😍
In the restaurant I work atm we would dott dott dott dott line line another line shiso miso cream creme creme creme mayonnaise mayonnaise mayonnaise crispy crispy something more crispy, scarlet here oyster leaves there, something fermented yeah, a perfect egg, green oil, red oil, black oil,Sous Vide,Smoked Butter, Maltodextrin.......And in the end the plate looks spartanic😂😭😱😆😜
Really miss the old school.
This is not Cooking, This is Art.
Breathtaking skill. Wonderful food 🍷
I'm going to use the Bearnaise technique shown to start Hollandaise. Do the emulsion with the softened butter second, after first binding the yolks. New to me, anyway.
Isn't that how it's normally done
Clarify the butter
Beat your yolks with tarragon vinegar or gastrique, till they become quit thick(this is like sabayon) then slowly add the butter till u have the right consistency.
Add tarragon and season with salt and cayenne( won't make it grey-ish and no chance to get big chunks of the pepper)
normal way !
He used softened raw butter, not clarified. I thought Hollandaise was prepared in a double boiler, adding clarified butter as the yolks heated until the proper consistency is reached. Then finishing with salt and lemon juice. This method binds the yolks with water, then adds raw, unclarified butter.
30 years in hotels and it's also new to me, though it all makes perfect sense too.
whenever I need a refresh on how to make Bearnaise this is the video I go to 😀
I love all the high quality cutting boards he's got all over the kitchen
Teiteitrotoetwurottwutrutrtyuwrtuwtrtrtwutuwtuworewtuwt
MrFunkhauser maybe thats the reason why he ownes a 3 stars restaurant for more then 20 years
For the bearnaise I have found a middle ground between gossens method and french cooking academy.
They say reduce a gastrix with vinegar and herbs, let it cool and then beat the yolks. Gossen just takes a vinegar and water to the yolks.
You can take a shortcut in time for the gastrix, by throwing in ice cubes to cool it. Thereby you can start beating the yolks immediately. Then in with the additional fresh herbs to taste. Water or ice in warm gastrix or room temperature yolks.
A productivity enhancer for wannabe micheliners at home.
Hello ! You don't really need to let it cool down, because we always had water with the egg yolk and reduction before doing the sabayon.
But what im surprise with is that you call the bearnaise reduction a gastrique, which is not ! Gastrique is caramelised sugar deglaze with vinegar, that we use to give taste for sauces !
Have a good day
Thanks mine came out exactly like yours
I’ve watched this like 10 times for over a 6 year period 👌🏾👌🏾
No Knoor stock pot?
bitofolivool
You can replace the turbot steak with a couple Knorr cubes.
I love knowing exactly what you're joking about lmfao fantastic comment
Could use knorr barenaise
You can have the side with lobster or scallop or bacon. There’s really no wrong options here, its your choice
Thank you so much for sharing... I always had difficulties with hollandaise and béarnaise sauces I see my past mistakes!!!
Wow, thats a HUGE portion.
So butter to grill the turbot, butter for the bearnaise sauce, and butter to fry the lobster. Looks line 19th century French cuisine is still unrivaled!
Minimalist, calm, no BS cooking ..
It’s amazing, all of the love and effort for one dish. To me, you either feel it or you don’t-
Damn Brother, you nailed it. Perfect. There should be more comments like yours on these types of videos. Me? This kinda thing never, ever gets even a little bit old to me. Been a while since I been in a professional kitchen, but the love and desire to continue soaking up every bit of the art as possible, hopefully will stay with me until I check out. Respect to you Bro.
Have eaten there a few times.One of the best in the world!
Out of interest. How much did it cost???
@@jslfcs6655 cheapest menu about 200€ p.person
Amazing tips for perfect Bearnaise. The main body of the base sauce is actually water and egg yolk. Very little butter. Love this video
where’s the red wine flavor? the tarragon vinegar, perhaps?
@@evelyn4885 red wine flavor does not belong in bearnaise sauce.
Looks so easy when a pro makes it. I am impressed and drooling 🤤
A true master at work.
Note: Hof van Cleve is currently the best restaurant in the world according to wbppstars standard with a rating of 94. Gordon Ramsay flagship restaurant in London, Restaurant Gordon Ramsay currently holds the rating of 85.
Yet it isn’t at all the actual best in the world. They have some great stuff at Hof van Cleve, but this is not really a creative dish - just pure taste. Which isn’t bad at all, but won’t rank you high when it comes to naming the world’s best.
The difference is that Peter Goossens is in the kitchen, and Gordon is on the telly.
@@VVMagi Michelin is not known for its fascination with what you call creativity. I'd like you to name one creative dish associated with Gordon Ramsay. When I hear the name I think immediately of Beef Wellington. Hardly the most creative idea, but when executed perfectly, unbeatable.
What creative dish of his were you thinking of?
Gordon facking Ramsey can't even cook Carbonara. Completely overrated.
Also, Marco Pierre White did not make Gordon cry, he made himself cry. That was his choice to cry.
not too fancy not too rustic, I love it
3:04
tap tap ... push push push ... tap tap
Bravo, great idea and looks amazing
The only thing I was thinking the whole time was damn that’s gonna be a lot of dishes
Ahh, the dishwasher.
The unsung hero of every restaurant on Earth.
thats was so great i wish i could have seen the plating
I often make this easy, affordable, dish; especially when I’m pressed for time, as it is so quick & simple to do.
First, catch your turbot.
How is it affordable? I have not even ever seen a turbot in any fish store....and I don't want to know how much they are!
Sarcasm sarcasm sarcasm.
The way he make the bernaise,it make me wanna start cooking.Best chef,you see it also by his cut finger!
If you mean with "cut finger" the one from his left hand: it is not cut, it is just bent inwards.
I feel like this translation just skipped a few parts.
I speak dutch and they actually did a good job translating all important info.
Yeah, don't worry, it's not all literally translated but all important info is present in the subtitles...
so u guys are saying in the dutch language ur using lots of unneeded words :D
Only part they didn't mention is about the oven where they cook the fish, is that the feel temperature is lower but it's set on 200'C so the feel temp in such an oven should be around 175-180
They hit the important parts.
watching this with a spoon of nutella in my hand
Nutella sucks
😂
pocky sticks here... chocolate and strawberry at the same time ;¬)
First time seeing a menu from a 3 started cheff that can actually fix your hunger problem.
You should check out Paul Bocuse's recipes. Enough food to feed a village .
C est surtout la cuisson du poisson qui est exceptionnelle. Waouh
"gordon taking notes"
tap fish, butter on, in the pan, done
Forgot the 'season beautifully'
beautiful
4 minutes instead of 14, cause gordon's meals 90% uncooked ;)
Gently sweep and squeeze fresh lemon
@@joshuabarlow9048 Rather have a chef say that, then having someone explain the process of applying salt & pepper for 2,5 minutes.
Real cooking.
Real classic .
Now I can finally use the turbot in my garden haha
Outstanding!
10:15 Just discovered a new ASMR spot. Peter Goossens vigorously making a bearnaise sauce
Now, this is how i cook at home.
Simple ingridients and fast oven.
Butter solves it all guy as well. I love our european way of eating. :)
Winter is coming thow, so more long cooking meals ahead, but summer will be here in no time :)
The fish shoud be either started or finished on the grill on the side of the bone, the same way the porterhouse steak is firstly placed on the bone, the reason is for a fish to get worm and start coocking from the inside out. The bone is acting as a transmiter of the heat so it will also shorten the blood, so it wont spill out (one can never squeze it out before as he showed, only salt can do it, but not here)
I also woud put the onion before the lobster, as this is not a cold tartar souse, but hot and soft bearnese. Now the grill placed under the shelf is wrong as all the fat will be hard to clean, but good there are the cleaners. Also the wedding ring, shef!? Seriously? Otherwise top!
Ok, for a min i thought he was gonna make a turbo dish in speed cause i had no idea what a turbot steak is until i saw the video...!!! :)))
i was looking forward to an easy and quick recipe as well xD
I love that it is a proper portion.
Hahaha..I was waiting to see if he was going to cut a small portion for the dish
Watching this while eating a bowl of white pasta with salt. I had a stock cube in the water but was too old to dissolve...
🤣🤣🤣
what great luck! a lobster just for the sauce on the other hand... this some luxury trash at its finest, I'll go with the pasta
experiance , skills and equipment , what a chef , respect
GOATED on the whisk
I was watching at 1.5 speed and the dude was like a machine.
@@ManSkirtBrew The figure-of-eight technique is the best out there. Yeah but try doing it.
love it, very old fashioned
I've already eaten there and it's Fabulous!!!! :-)
Please take me next time!
jep, zalige ervaring met een prijskaartje :p
@@wm.d.nelson4912 :-)
@@colin1656 idd
now that's a proper portion size !!!!!!!!
All i can think of while he is beating the eggs:
WHISK WHISK WHISK DONT LET IT COOK DONT LET IT COOK WHISK WHISK WHISK
If not you end up with scrambled eggs
You know best eh 😉
Turbot looks nice but that watch. Now that is a timeless classic.
That thing looks like a piece of pie! Amazing knife and whisk skills
Peter in mijn ogen een van de beste koks ter wereld
I guess I never heard Flemish spoken before so I thought he made up his own version of German...
It's the Belgium version of Dutch, not German
@@Marc-hx5vp Since Dutch is a Germanic language it's absolutely not incorrect to call it as I did. It's not my fault someone decided to name their country after an entire ethnic group with splinter cultures forming their own dialects well before that Nation State was formed and thus confusing the matter for those without H.S. level reading comprehension.
@@macanoodough Very broad strokes. Sure they are all Germanic languages, but not German. Flemish is a version of Dutch. Flemings and Dutchman understand eachother, more like Spanish from Latin America vs Spanish from Spain. German is a different language, different words, different Grammar.
@@macanoodough hahaaha no dude it's totally not correct to call it "some version of German" just because it's a Germanic language. By that logic you can, literally, say that English is some version of German too
@@helloitismetomato Root derivatives are key to understanding the scripts before us.
Legend has it that he is still adding butter to the bearnaise.
yes, that's the way I cook turbot for my kids
Masterpiece. I will use "grid" grilling technique at home.
Wow, a top level chef just served a meal for dinner and not a snack.
Noice!
Some chefs are also crazy as fuck and no one will listen to them, but still they pull recipes no one else could think off off their brains.
That portion is for 4 people 🤣
And he'll drown you in wine if you ever dine there
the michelin guide is pretty ridiculous. it doesnt even include los angeles but makes a pit stop in washington dc. idk if youve ever been to dc but almost anyone could tell you that the Chesapeake cuisine of baltimore which is only 30m away is superior. this is a good demo video but remind yourself that the guide writes about who they want to.
@@evelyn4885 bro what?
I’m not going to DC to eat at your restaurant…
This guy take the filleting skills to next level very clever
Love the no BS cooking whit great freash ingrediens! And a portion that is for a grown hard working man!
That's Flemish cuisine. Refined like the French, portions like the Germans.
Simple and beautiful
Wasn't this an old video? I swear I have seen this exact preparation before.
Hi, it is partially: there are new images and extra information, and most importantly, English subtitles 🙌
@@wbpstars Thank you for the English subtitles!
Jesus Hong . I see corona time took its toll on you .
🙏🏼 G.N.I.P young man
(G- go , N- nuts ,In Peace)
You hear a lot of misunderstood criticisms of small portions at 2 and 3 Michelin star restaurants, but that is a serious portion of turbot. I don’t know if it’s for a single diner or meant to be shared between 2 people. But if it’s for a single person than it’s pretty extravagant!
very interesting technique on the bernaise with the fresh butter ill try it next time :) good stuff thx for sharing this :)
This tecnique is necesary that the bearneise sauce is not cut in the process.👍
Though not sure about his technique of scraping the butter off the spoon with the whisk which has the bernaise sauce on it, then putting that spoon back into the butter from what I could see. Could be wrong, and if that butter is only for making bernaise with then maybe its ok, but that otherwise is quite a bit of contamination :/
@@jlpl_HL - I was wondering how he avoided splitting the bearnaise when he added the hot lobster and butter that it had been fried in - I guess you answered the question :-)
@@5ynthesizerpatel He added the bearnaise to the lobster, not the other way round.
@@5ynthesizerpatel it was room temp butter, that brought down the sabayon temp down, and the lobster brought it back to temp.
Chef's kiss.
never seen a bernaise made this way, amazing
This is a proper béarnaise.
This is how I was taught to make it. Hollandaise as well.
I make mine over an open burner in a stainless bowl. Quicker, but easier to fuck up.
I can’t remove Olympia saying “Turbot” from my mind…
Just Amazing looks delicious. Made by a true professional.
And decent portion as well.
At least it's unlike other pretentious restaurant, where i dont need a microscope to find where my dish is at
J'ai adoré! Je regrette d'être si éloigné de votre restaurant. Bravo
éloigné in distance or money?
I won't lie I read the title as "turbo dishes" and I was like "interesting".
I am not going to say he has no clue because, duh, he achieved 3 stars, so he literally has the plaque to show for his skill, but I was always taught in culinary school to make hollandaise in a pastry pot over a pot with simmering water . If nothing else, it's pretty damn interesting to know you can make it this way too. To praise him even more, he made it a more difficult way and still it came out perfect without any lumps or anything. Kudos to him.
I always make my Sabayon over direct heat as well. If you constantly whisk and take it of the heat occasionally, it's actually quite easy. It does require more attention though, but it is a whole lot quicker.
There are several ways to make it and over direct heat is much faster if you know what your doing
Butter makes everything tasty ;)
Keto army was here and drooled 2020
That’s an incredible piece of fish. Would almost be worth being on death row, to have this as your last meal!
I'm pretty confident that their budget does not run to turbot...Maybe truffle burger?
You must really hate your life and love food if you say idiotic stuff like that without even having a clue.
@@michael2305 Thinking too hard fogs the mind.
Genius in the Kitchen! Top dish!
This dish looks absolutely delicious!
Simply awesome!