Are those washed and reused? Are these virgin face plates? Soooo someone else was tounging that nose already? Is that an actual persons face mold or just? 😂
1 star restaurants are where it’s at. They usually have actual portions and aren’t horribly pretentious. Once they get two stars, the ego of the owner goes way up and they get artsy to appeal to Michelin guides.
@@johnnydanger6574 Dude thats like a huge part of the modern world lol and I only mentioned them because thats where I have eaten :) I assume a lot of French-inspired cuisine (a LARGE amount of dining) and other types of dining in other countries have a la carte menus, but I am too lazy to check :P
That chatter saying that the Michelin guide hasn't been corrupted by capitalism is just wrong. On the same Wikipedia page Charlie reads from, it goes into how a restaurant receiving stars can gravely affect its work environment and create unrealistic expectations from customers. Many restaurants even end up not wanting stars and will get them removed. A restaurant recieving a star often results in a lot of pressure to keep that star. We're talking about chefs dying by suicide due from losing a star. Workers can often be given horrible working conditions like refusal to go to hospital for injury, very long hours, even physical and sexual abuse. Also many chefs feel forced to create samey, boring and monotonous menus rather than what THEY want to make just for the sake of the stars. The very anti-capitalistic movie The Menu talks about all of this shit and how messed up and cultish that whole culture is, with the Michelin guide being a big part of that culture.
Having a Michelin star doesnt force you to charge unrealistic prices. But youll are forcing people to have unrealistic expectations with prices they choose to charge
Not sure you can classify it as anti-capitalist. Its more anti specific groups of pretentious rich people. Pretentious rich people aren't unique to capitalism.
The Menu will be a cult classic. I know it wasn’t the MOST important movie of the 2020’s but it gave me such a new respect for a traditional burger and regular restaurants. The small dishes for exorbitant prices is such a scam… I like a nice steak or sushi place but that’s as “fine dining” as I’ll go. If someone said, let’s go spend $200 for 3 small dishes, I’m immediately going home.
Half the point of the menu was laughing at guys like charlie who will eat a fancy food like wagyu completely removed from the context in which it was meant to be used (small portions and in a small ratio compared to the sides) just because it's trendy and expensive without having any appreciation for the medium of the restaurant business or food as a cultural concept. Funny how he would mention the movie...
2:56 she just explained in one sentence every michelin starred, fine dining establishment's strategy, you just get the rich to believe in what you're selling
Michelin started a reviewing magazine to promote restaurants and and get people to drive more so they can sell more tires. "But at least they aren't capitalists"
@Mehiel-Sanctoria it was 1926, tires didn't last nearly as long back then. As well as, they intended for people to road trip across France for the restaurants and other sights.
I understand the concept behind fine dining (making food an art form), but I always hate the execution. I’m sure the earlier forms of it as an art form were decent, but now I swear it’s mostly just designed to spite rich people by convincing them the most disgusting food on earth is a delicacy.
Exact,y you get it, I was just telling myself this. Art to me has a loose/vague definition, it’s mostly about creating an experience which I suppose these fine dining restaurants do but the execution just sucks ass. It feels forced and pretentious
@@1WEareBUFO1 bro, you deserve way more likes. Underrated comment lol. I just visualized looking over at a table in that restaurant and seeing a man just start hitting his honey brick with a pickaxe. Finna get a fish bone fossil from that chunk of antimatter.
You can get a great “fine dining” experience at a steakhouse for under 200 bucks don’t let these crazy “high end” restaurants that throw gold on stuff fool you
Even then, that’s a bit of a stretch for me. Sometimes, the steaks I cook myself just tastes so good. Maybe it’s because I put the spices and extras I want on the steak instead of a written menu.
Gordon ramsay explained the levels of michelin stars like this: 1 star = The quality of the food and cooking is excellent 2 Stars = The feeling and quality of the restaurant, dining room and the service is excellent 3 stars = All the above is consistent every time you visit
"The feeling and quality of the restaurant" meaning that the restaurant's well built ? 😂 Also "feeling" is subjective, isn't it ? I would feel pretty bad eating at a Ramsay restaurant. No thanks. Think I'd vomit, the foot face man feels bad to be around
@@diego6849 I think it’s supposed to mean, is it not an eye sore to look at and is it clean, and sanitary . You can say what you want about Gordon but he’s very big on a clean space , which is good for a chef in my opinion . Atleast he ain’t nasty
The actual description for the stars are as follows One star: A very good restaurant in its category. Two stars: Excellent cooking, worth a detour. Three stars: Exceptional cuisine, worth a special journey. These were probably created when the michelin tire company was trying to create a way to recommend restaurants to other people in a era where cars where becoming the norm, the main purpose being to sell more tires. But that goal shifted into something way different in our modern day.
@@mick6247 you don't get 2 stars for having a clean facility, but if you pay reviewing magazines, columnists and other oysters and cockroaches regularly you might get there eventually. That's what fine dining is. A closed circle
as a chef I get the frustration of a lot of these highly rated restaurants. Quite a few places only get recognized for knowing the right people or having a big enough wine selection. One micheline restaurant I worked at for a month until I couldn't stand it anymore tried to make me pick through moldy strawberries to still use it. That's not how mold works. They also got mad when I took the time to scrub my station, because it's a waste of time. They just sanitize the dirty bits... There are some super expensive restaurants that are 100% worth it. Everything has a purpose, and they don't lose sight of the flavor of the food being what is the most important. It's just finding the right type of experience for you. blindfolded or handcuffed dinners and over the top shit like that will always just be ridiculous though. It's just food, so make it gangster and make it fun, and stop making half of the plate garnish just for aesthetics for the love of god lol
Getting a star can greatly affect a restaurants business, for better or worse. Losing a star has shown to result in less business for a restaurant. On the flipside, many restaurants will refuse stars because they can't keep up with bookings and the stars raise customer expectations which increases pressure to adhere to the fancy wancy fine dining culture when all the chefs want to do is make good food. The stars can also further ruin the workplace environment for the workers due to those much higher expectations. Basically like The Menu where the workplace is essentially a cult.
These "fine" dining restaurants are more of a art exhibit that you can eat than just good food. Every dish NEEDs to have an anime backstory, even the drinks they pair with the dish would have a sob story. There are actual fine dining restaurants that serve actual good food without being pretentious though.
Wild boar is actually pretty good if cooked correctly. Better than regular pork. My grandpa used to hunt them in Romania when I was a kid, and would make some really good boar.. the only reason they would give it a star it's because here in the USA people dont eat them but in Europe people do eat them and like I said it's more difficult to cook than regular pork that's the only reason they would give it a star.
right? i think the whole point of having it is that they’re showing how skilled they are that they can make a gamey meat some of their rich customers might usually look down and cook it so it tastes like a luxury
At a good fine dining place, you are paying for cooking technique and expertise. You definitely won't be leaving with an empty stomach. A lot of fine dining places are overrated though, and don't meet reasonable expectations.
High end dining is more an art show than experience of food. That's not true of all high end restaurants-there are still chefs out there trying to make good food more than art and exclusivity-but the majority have become so pretentious and stuck up their own asses.
The Menu is a VERY accurate portrayal of someone who has been destroyed by the pomp of fine dining. Take what you love and watch as people drain the lifeblood from it.
Yeah it’s less a criticism of the food and more a criticism of the culture surrounding the food. The idea at the end isn’t necessarily that the chef would rather make a cheeseburger than the creative avant-garde stuff, it think he just wants to make food people actually care about, fancy or not.
As a chef who went to the best culinary college in California I have to agree with Charlie. It's all a scam, and most of this shit you can buy and make yourself for a lot cheaper. It's like he said you pay for the art... yes the ingredients are high quality, but the price is no where close to what you pay in the restaurant. Like the fig and seeds is a joke. You can pick them up free from fig trees all over south Cali.. I used to walk around south OC and pick figs up and eat them while high as fuck with the homies... most people just walk by them without knowing what they are.
There's a video from the Eater channel where a Michelin-starred chef replaces scallops with an actual sweet onion and simply makes it "fancy", because the scallops wasn't available. The video title is "How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn - Mise En Place"
If I remember correctly, Marco Pierre White gave up on his Michelin stars declaring they lost credibility or something along the line.. looking back at his decision and now seeing these one heck of a weird menu, I think I’ll wholeheartedly agree lol
Yes, I've always loved to pay $200. for a tiny piece of raw meat on a stick, a bit of marrow, and 1 single leaf. CAn't wait for dessert which is a bite of choco gnash on 1/8 of a teaspoon and pay an extra $200 to have that 1/8 of a teaspoon dipped in gold flakes. Yummm🤢🤮
Agree with a good part of the video, but there's something i need to note: Wild boar is not at all common in Europe/Iberia, for centuries it was so heavily hunted that there are now regulations controlling how much it can be hunted, and require special permits to hunt. Having people in the family who do have the ability to hunt them, I'll say that it's some really tasty meat when prepared correctly (usually requires long cooking times and the addition of some alcoholic beverage to the stew in order to soften the meat)
There's some fine dining places that are cheap because usually fine dining places make a 400 - 500% profit from what they put in for the creation of a dish. Some actually lower their prices to an average profit margin of 33-46% just like Chili's and Texas Roadhouse while also following fine dining creations.. I'm not rich by any means anytime I've been to one of these places its with someone for an anniversary after I saved up for a while but Ive only been to one of these places called The Capital Grille and I swear Ive never gotten so much with two people for $250 while eating stuff Id usually get if I spent close to $750. But I know theres some restaurants like that which follow smaller profit margins and they actually seem worth how expensive they are for once.
I wouldn't mind the over-the-top pretentious "creativity" with haute cuisine if they made things in actual portion sizes instead of charging hundreds for a few bites. If you're that amazing of a chef, you should be capable of making a "culinary experience" that can also scale well
As someone that works on the line at a fancy restaurant i whole heartedly agree, the chef thought he was sooo cool, taking a whole ass mirror and using it as a plate it looked terrible but he was so goddamn proud of it
I've gone to "fancy" restaurants before, it's always about the experience, I've literally had better meals at local places and fuckin Outback Steakhouse. Edit: I've had A5 Wagyu before, it's good, but I'd honestly rather have a solid Sirloin or Ribeye
Marco Pierre White gave back his Michelin stars for a reason. Dude was unhinged back in the day but an amazing chef and the way he talks about it makes complete sense. It's draining. You aren't experimenting and having fun you are just proving consistency over the course of years. It is very unfortunate. Michelin Stars limit chefs and the pressure to keep them is immense.
I had Wagyu of lower grade when I went to Japan, and its immaculate. I dunno what the fuss is with A5 wagyu, but I can't imagine how the taste would be different from there.
Boar is incredible! So much different than store bought or butcher bought pork…. I had boar ravioli in a restaurant in at a place called Camp Sherman in Oregon. One of the greatest dishes I think I’ve ever had. I think about it a lot. Never have seen or had it again
23-course with wine pairing is cheap as hell, here in switzerland I pay 150$ for a five-course in a decent restaurant, without wine lol (but I get actual fucking food not these tiny plates)
As a butcher of 15 years... i agree with Charlie about A5. Lol Salt Bae wayy overcharging for 'gold' steak... You can buy 24k gold leaf sheets identical to what he uses for literally $8-10 bucks a piece lol. Wild boar.. yum... pure gamey bootstraps. About as bad as Bear meat.
I bought and cooked up 2 £5 Steaks with black garlic butter and they were absolutely lovely :) would love to try and wagyu steak but couldn't fathom parting away that much money for one!
I don't know how it is over there, but here in Italy wild boar is not really low quality meat, it's just different and has a stronger flavour (cook it slow, in cast iron, and it's really good). Then again you can still find placed that sell horse meat over here, so 😂
Haven't tried A5 Wagyu before but isn't something like cheese also mainly fat? But I really like cheese. Main problem Charlie has with it the price? I do like the idea of fine dining though, paying to try a ton of dishes of various types - I find myself wanting to buy a ton of products in stores to try all of them but would rather pay $50-100 to try a bit of everything compared to buy a copy of each product individually for hundreds/thousands
I think it would be bold and risque if they took a chip of toilet bowl porcelain and just let the chef cut a small turd nugget onto the center. Name its cycle "...the poop lefronge"
Charlie talking down on A5 Wagyu really hurts 😩 American Wagyu almost tastes like basic steak vs Japanese Wagyu that melts in your mouth. It’s a BIG difference in quality. And it also depends on where you get your Wagyu that makes the difference.
if you guys want real tender meat that's much cheaper go for lengua/tongue you'll find it at some Mexican taco restaurants. It tastes exactly like any beef you've had but extremely tender. 1000000% recommend. Insanely delicious.
Fine dining is not a rip-off you have no clue how hard the cooks have to work to maintain that standard. Working in fine dining was extremely difficult.
"you suck in all the aroma" this video is sponsored by AIRUP, the water bottle thats flavored with AIR?!?!? weve been joking about the rich monetizing oxygen but we completely forgot that they might try to monetize the smell of oxygen too and now its too late, theyre literally paying money to eat and drink smells
The problem I have with his A5 wagyu take is that most restaraunts in JP, especially in Kobe, is served thinly sliced and grilled, not like how he ate it
11:47 If it weren't influenced by advertising... it would be secret. Nobody hides a Michelin star... it is their presentation card, the basis for their advertising.
If fine dining was actually a scam they'd actually turn a good profit, they make like 15% for the successful ones, McDonalds for example make 30+%. They aren't scam, they're hard (or bad) businesses. If you want lots of food for good quality, just buy the ingredients and make it yourself, cooking simple food well is easy and high quality ingredients are tasty on their own if we're talking about wagyu or lobsters. You're paying for the labor of the chefs and waiting staff, the investment behind the physical restaurant, and the ambience of being there, you don't buy a painting and determine the value of the art work based on how much paint was used and how much you can buy paint brushes and paint on Amazon. As wanky as it sounds, you really are paying for "the experience" with fine dining.
I didn't see it in the comments - but Michelin stars are the same company as the tire company, you convince them that you're worth driving to in order to sell more tires, it's very similar to Guinness world records and the beer company
It’s not about the food really. If you pay 250 for them to cook you 23 unorthodox meals to tickle your emotions. It’s more like going to theatre or to the movie. It’s all about the show. Considering the risks of such a creative entrepreneurial establishment, I would say the price is justified and maybe even cheap. This types of businesses bring something interesting in the mundane reality of our lives
Don’t sleep on Boar. It has a taste that is far different than pork and it’s not on a lot of menus. Yes people hunt them for sport, but try and go to a regular restaurant and ask for boar. Most of them don’t carry it.
"hey babe what's wrong? you didn't lick your glass face of figs and seeds"
Are those washed and reused? Are these virgin face plates? Soooo someone else was tounging that nose already? Is that an actual persons face mold or just? 😂
is that gogomon from n64
@@Bitstacker goemon from mystical ninja 64 lol
@@RebelCowgirl01 u would be surprised how spoon works
Dump her now!
1 star restaurants are where it’s at. They usually have actual portions and aren’t horribly pretentious. Once they get two stars, the ego of the owner goes way up and they get artsy to appeal to Michelin guides.
it took me a second to realise you meant 1 Michelin star and not a google review 😭
The portions may seem small. but if you eat them together, it ends up being a full meal
@@HarshLSame tbh
@@not1noob685 Half that stuff didn't even seem like food, so...
@@KaiserMattTygore927 it looks foreign, but it's certainly edible
Fine dining doesn't usually have a menu. A Michelin Starred restaurant is almost always going to have cycling courses.
This is strictly not true. At least in East Asia and Oceana.
@@evileyes155then why say if it’s strictly untrue when you can only speak for two regions?
@@johnnydanger6574 Dude thats like a huge part of the modern world lol and I only mentioned them because thats where I have eaten :)
I assume a lot of French-inspired cuisine (a LARGE amount of dining) and other types of dining in other countries have a la carte menus, but I am too lazy to check :P
I go to a Michelin star taqueria in Oakland haha pretty sure their menu never changes
@@misshanniballecterwhy not just go to “The Hole In The Wall” taqueria? Much More authentic and cheaper.
That chatter saying that the Michelin guide hasn't been corrupted by capitalism is just wrong. On the same Wikipedia page Charlie reads from, it goes into how a restaurant receiving stars can gravely affect its work environment and create unrealistic expectations from customers. Many restaurants even end up not wanting stars and will get them removed.
A restaurant recieving a star often results in a lot of pressure to keep that star. We're talking about chefs dying by suicide due from losing a star. Workers can often be given horrible working conditions like refusal to go to hospital for injury, very long hours, even physical and sexual abuse. Also many chefs feel forced to create samey, boring and monotonous menus rather than what THEY want to make just for the sake of the stars. The very anti-capitalistic movie The Menu talks about all of this shit and how messed up and cultish that whole culture is, with the Michelin guide being a big part of that culture.
sometimes i dont know if charlies chat is trolling on purpose, has an insatiable need to be contrarian, or is genuinely just stupid
Kind of want to look into this more, what's the most famous case of a chef committing suicide?
Having a Michelin star doesnt force you to charge unrealistic prices. But youll are forcing people to have unrealistic expectations with prices they choose to charge
Not sure you can classify it as anti-capitalist. Its more anti specific groups of pretentious rich people. Pretentious rich people aren't unique to capitalism.
@@ordinaryratpretentious rich people are almost 100% exclusive to capitalism. Nearly by definition
Charlie should do a fine dining review while playing classical music in the background.
I hate how fine dining has become tiny bites of garbage for exorbitant amounts of money, instead of rare and exquisitely prepared meals
The Menu will be a cult classic. I know it wasn’t the MOST important movie of the 2020’s but it gave me such a new respect for a traditional burger and regular restaurants. The small dishes for exorbitant prices is such a scam… I like a nice steak or sushi place but that’s as “fine dining” as I’ll go. If someone said, let’s go spend $200 for 3 small dishes, I’m immediately going home.
its usually $200 for like 20 small dishes
Half the point of the menu was laughing at guys like charlie who will eat a fancy food like wagyu completely removed from the context in which it was meant to be used (small portions and in a small ratio compared to the sides) just because it's trendy and expensive without having any appreciation for the medium of the restaurant business or food as a cultural concept. Funny how he would mention the movie...
2:56 she just explained in one sentence every michelin starred, fine dining establishment's strategy, you just get the rich to believe in what you're selling
Michelin started a reviewing magazine to promote restaurants and and get people to drive more so they can sell more tires. "But at least they aren't capitalists"
I mean...how much are you gonna burn your tires from a single trip to a restaurant? That conspiracy theory seems a bit farfetched to me.
@Mehiel-Sanctoria it was 1926, tires didn't last nearly as long back then. As well as, they intended for people to road trip across France for the restaurants and other sights.
This looks like stuff your younger sibling would make for you when they were 5 playing pretend restaurant. Like leafs and shi? Cmon bro
I understand the concept behind fine dining (making food an art form), but I always hate the execution. I’m sure the earlier forms of it as an art form were decent, but now I swear it’s mostly just designed to spite rich people by convincing them the most disgusting food on earth is a delicacy.
Exact,y you get it, I was just telling myself this. Art to me has a loose/vague definition, it’s mostly about creating an experience which I suppose these fine dining restaurants do but the execution just sucks ass. It feels forced and pretentious
You telling me .3 Oz of creamy cuttlefish isn't tasty like 6 Buttermilk pancakes???
“Hate this fart” - Charlie 2024
that dark tuna cured in honey looked like somebody cut a chunk of earth out of Solstheim in skyrim and just threw it on a plate.
Damn you're right, shit looks horrendous 😂
I would absolutely get kicked out trying to smash the rock for A honey geode.
@@1WEareBUFO1 bro, you deserve way more likes. Underrated comment lol. I just visualized looking over at a table in that restaurant and seeing a man just start hitting his honey brick with a pickaxe. Finna get a fish bone fossil from that chunk of antimatter.
You can get a great “fine dining” experience at a steakhouse for under 200 bucks don’t let these crazy “high end” restaurants that throw gold on stuff fool you
I don't know if you meant "to fool you" or "for you", but I agree
The best food I've ever ate was from a tacky old diner
You are not going to get the same intricacy in taste and quality of food at your steak house than a restaurant that spends weeks prepping ingredients
interesting@@unturned6066
Even then, that’s a bit of a stretch for me.
Sometimes, the steaks I cook myself just tastes so good. Maybe it’s because I put the spices and extras I want on the steak instead of a written menu.
Gordon ramsay explained the levels of michelin stars like this:
1 star = The quality of the food and cooking is excellent
2 Stars = The feeling and quality of the restaurant, dining room and the service is excellent
3 stars = All the above is consistent every time you visit
Gordon educates us once agian
"The feeling and quality of the restaurant" meaning that the restaurant's well built ? 😂
Also "feeling" is subjective, isn't it ? I would feel pretty bad eating at a Ramsay restaurant. No thanks. Think I'd vomit, the foot face man feels bad to be around
@@diego6849 I think it’s supposed to mean, is it not an eye sore to look at and is it clean, and sanitary . You can say what you want about Gordon but he’s very big on a clean space , which is good for a chef in my opinion . Atleast he ain’t nasty
The actual description for the stars are as follows
One star: A very good restaurant in its category.
Two stars: Excellent cooking, worth a detour.
Three stars: Exceptional cuisine, worth a special journey.
These were probably created when the michelin tire company was trying to create a way to recommend restaurants to other people in a era where cars where becoming the norm, the main purpose being to sell more tires.
But that goal shifted into something way different in our modern day.
@@mick6247 you don't get 2 stars for having a clean facility, but if you pay reviewing magazines, columnists and other oysters and cockroaches regularly you might get there eventually. That's what fine dining is. A closed circle
as a chef I get the frustration of a lot of these highly rated restaurants. Quite a few places only get recognized for knowing the right people or having a big enough wine selection. One micheline restaurant I worked at for a month until I couldn't stand it anymore tried to make me pick through moldy strawberries to still use it. That's not how mold works. They also got mad when I took the time to scrub my station, because it's a waste of time. They just sanitize the dirty bits... There are some super expensive restaurants that are 100% worth it. Everything has a purpose, and they don't lose sight of the flavor of the food being what is the most important. It's just finding the right type of experience for you. blindfolded or handcuffed dinners and over the top shit like that will always just be ridiculous though. It's just food, so make it gangster and make it fun, and stop making half of the plate garnish just for aesthetics for the love of god lol
Why are these fancy restaurants relying on gaining the approval of a freaking tire company?!
Cause they be rich 😂
Getting a star can greatly affect a restaurants business, for better or worse. Losing a star has shown to result in less business for a restaurant.
On the flipside, many restaurants will refuse stars because they can't keep up with bookings and the stars raise customer expectations which increases pressure to adhere to the fancy wancy fine dining culture when all the chefs want to do is make good food. The stars can also further ruin the workplace environment for the workers due to those much higher expectations. Basically like The Menu where the workplace is essentially a cult.
These "fine" dining restaurants are more of a art exhibit that you can eat than just good food. Every dish NEEDs to have an anime backstory, even the drinks they pair with the dish would have a sob story. There are actual fine dining restaurants that serve actual good food without being pretentious though.
If you see no Prices at a restaurant, GET OUT OF THERE
Does this count as market price? Local Seafood restaurants be all over the place, but at least you get a whole lobster.
Wild boar is actually pretty good if cooked correctly. Better than regular pork. My grandpa used to hunt them in Romania when I was a kid, and would make some really good boar.. the only reason they would give it a star it's because here in the USA people dont eat them but in Europe people do eat them and like I said it's more difficult to cook than regular pork that's the only reason they would give it a star.
right? i think the whole point of having it is that they’re showing how skilled they are that they can make a gamey meat some of their rich customers might usually look down and cook it so it tastes like a luxury
@heavenwaits exactly, that the only reason I believe the star is for. The skill to cook it.
At a good fine dining place, you are paying for cooking technique and expertise. You definitely won't be leaving with an empty stomach. A lot of fine dining places are overrated though, and don't meet reasonable expectations.
6:13 your fart sounds like Chihuahuas when they snort.
Part of what you're paying for is exclusivity or FOMO.
Missing out on what
@@Selloca watch The Menu, it's an excellent movie that explains it all
@@Selloca Fine dining gets hyped as a worthwhile experience so people jump on the opportunity thinking they'll miss out
@@Sellocaon being a silver spoon having leech on society.
High end dining is more an art show than experience of food. That's not true of all high end restaurants-there are still chefs out there trying to make good food more than art and exclusivity-but the majority have become so pretentious and stuck up their own asses.
It's supposed to be a combination of TASTE/TEXTURE and aspect, not just being art... it's supposed to taste good and exquisite, not just look pretty.
Marrow and banana creme sounds CURSED
i knew he was going to say tiddlywink
3:08 even the fake face is looking disappointed 😂
The Menu is a VERY accurate portrayal of someone who has been destroyed by the pomp of fine dining. Take what you love and watch as people drain the lifeblood from it.
Yeah it’s less a criticism of the food and more a criticism of the culture surrounding the food. The idea at the end isn’t necessarily that the chef would rather make a cheeseburger than the creative avant-garde stuff, it think he just wants to make food people actually care about, fancy or not.
As a chef who went to the best culinary college in California I have to agree with Charlie. It's all a scam, and most of this shit you can buy and make yourself for a lot cheaper. It's like he said you pay for the art... yes the ingredients are high quality, but the price is no where close to what you pay in the restaurant. Like the fig and seeds is a joke. You can pick them up free from fig trees all over south Cali.. I used to walk around south OC and pick figs up and eat them while high as fuck with the homies... most people just walk by them without knowing what they are.
There's a video from the Eater channel where a Michelin-starred chef replaces scallops with an actual sweet onion and simply makes it "fancy", because the scallops wasn't available. The video title is "How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn - Mise En Place"
I refuse to take food advice from someone who thinks bell peppers r spicy
How was the tuna rock
Most high end restaurants have changing menus, sometimes weekly or monthly, so not surprised they don't have it on the website.
Because if they did you could recreate these braindead dishes for a whole party for about 50$
They could even keep the mannequin faces.
@@1WEareBUFO1 No it's because no chef wants to serve the same thing for 30yrs. It's not a takeout restaurant.
@@victorchen9170 What are you on about? Nearly every Chef specializes on one cuisine and only a few of the dishes in it.
If I remember correctly, Marco Pierre White gave up on his Michelin stars declaring they lost credibility or something along the line.. looking back at his decision and now seeing these one heck of a weird menu, I think I’ll wholeheartedly agree lol
The good thing about not being rich is that I cant even try this nonsense. Its like a failsafe system to stop me from being a mark.
I lost it at Sake handkerchief. Like, what? If we pay 100's of bucks to eat that, it is classy but if its any other way, it's just gross.
3:37 With these places, if you ask for the menu or prices you will be asked to leave :p
Yes, I've always loved to pay $200. for a tiny piece of raw meat on a stick, a bit of marrow, and 1 single leaf. CAn't wait for dessert which is a bite of choco gnash on 1/8 of a teaspoon and pay an extra $200 to have that 1/8 of a teaspoon dipped in gold flakes. Yummm🤢🤮
Agree with a good part of the video, but there's something i need to note:
Wild boar is not at all common in Europe/Iberia, for centuries it was so heavily hunted that there are now regulations controlling how much it can be hunted, and require special permits to hunt.
Having people in the family who do have the ability to hunt them, I'll say that it's some really tasty meat when prepared correctly (usually requires long cooking times and the addition of some alcoholic beverage to the stew in order to soften the meat)
There's some fine dining places that are cheap because usually fine dining places make a 400 - 500% profit from what they put in for the creation of a dish. Some actually lower their prices to an average profit margin of 33-46% just like Chili's and Texas Roadhouse while also following fine dining creations.. I'm not rich by any means anytime I've been to one of these places its with someone for an anniversary after I saved up for a while but Ive only been to one of these places called The Capital Grille and I swear Ive never gotten so much with two people for $250 while eating stuff Id usually get if I spent close to $750. But I know theres some restaurants like that which follow smaller profit margins and they actually seem worth how expensive they are for once.
The whole point is to get a full platter and assortment of dishes
My only defense is that it's a least a lot of little things so I can imagine getting filled up on the food.
However, that's my ONLY defense.
Literally company from The Menu but IRL, we should investigate the disgruntledness of their employees.
I like handkerchief. It goes well with green crayon and super glue.
11:47 Funny that he says it is not influenced by advertising... for it was born from and advertising book.
fine dining is just a way to sap as much money from rich people as possible, let em do their thing
I wouldn't mind the over-the-top pretentious "creativity" with haute cuisine if they made things in actual portion sizes instead of charging hundreds for a few bites.
If you're that amazing of a chef, you should be capable of making a "culinary experience" that can also scale well
As someone that works on the line at a fancy restaurant i whole heartedly agree, the chef thought he was sooo cool, taking a whole ass mirror and using it as a plate it looked terrible but he was so goddamn proud of it
8:20 but that’s the point though? that they’re taking a tough gamey ingredient like boar and cooking it so skillfully that it tastes like a luxury
"Fine dining, and breathing"
I've gone to "fancy" restaurants before, it's always about the experience, I've literally had better meals at local places and fuckin Outback Steakhouse.
Edit: I've had A5 Wagyu before, it's good, but I'd honestly rather have a solid Sirloin or Ribeye
porterhouse is the way tbh
@ezlomacks6533 Wagyu is a breed of Cow, like Angus or Kobe.
@@ArtworkByBoneless the products read as sirloin, ribeye, and wagyu. Therefore I shall judge them as such lmao.
@@Speku165 never had it tbh
can you imagine having to carry a big boulder with 2 pieces of fish everytime some onerders that 🤣
I'll take a gas station hot dog that's been in that spinning thing for a week before anything I seen here.
These restaurants are no match for caseohs appetite
Marco Pierre White gave back his Michelin stars for a reason. Dude was unhinged back in the day but an amazing chef and the way he talks about it makes complete sense. It's draining. You aren't experimenting and having fun you are just proving consistency over the course of years. It is very unfortunate. Michelin Stars limit chefs and the pressure to keep them is immense.
I had Wagyu of lower grade when I went to Japan, and its immaculate.
I dunno what the fuss is with A5 wagyu, but I can't imagine how the taste would be different from there.
9:50 boar meat is pretty high quality and healthy food. maybe not in america but european boar meat is very delicious
Boar is incredible! So much different than store bought or butcher bought pork…. I had boar ravioli in a restaurant in at a place called Camp Sherman in Oregon. One of the greatest dishes I think I’ve ever had. I think about it a lot. Never have seen or had it again
2 michelin star and they dont even have a sharp knife 0:32
I really thought the face was going to be white chocolate that you're going to eat entirely as a dessert.
As a Texan I prefer a serloin from a local butcher over wague. It's cheaper than walmart too
23-course with wine pairing is cheap as hell, here in switzerland I pay 150$ for a five-course in a decent restaurant, without wine lol (but I get actual fucking food not these tiny plates)
As a butcher of 15 years... i agree with Charlie about A5.
Lol Salt Bae wayy overcharging for 'gold' steak... You can buy 24k gold leaf sheets identical to what he uses for literally $8-10 bucks a piece lol. Wild boar.. yum... pure gamey bootstraps. About as bad as Bear meat.
charlie’s farts sound like a pug snoring
Just give me a meat pie or a pizza any day instead of that fine dining shit.
4:16 what a powerful voice crack, i even felt the ground crack from that
"Fuckin suckin caviar outta eye sockets" 🤣🤣🤣🤣🤣 thank you Charlie i needed that hefty belly laugh🤣🤣👍🏾👍🏾👍🏾. Caught me so off guard 😖😂
4:35 How are they gonna charge that much and still not spell "where" correctly? 😭
Fine dining is just money laundering for coke heads.
As someone who ran a 1-star restaurant many moons ago... this is far beyond what we were doing. So much more about the "experience".
Some humans have so much $ so cost is an orgasme
I bought and cooked up 2 £5 Steaks with black garlic butter and they were absolutely lovely :) would love to try and wagyu steak but couldn't fathom parting away that much money for one!
Funny enough I was just thinking how much I would hate sitting through one of these meals.
Charlie really should make video with him fine dining in the warehouse and all the menu items are done by rest of the crew;D
6:54 "I got a rock."
Charlie Brown particularly would hate this dish.
Fine dining and breathing are all i know how to do
I don't know how it is over there, but here in Italy wild boar is not really low quality meat, it's just different and has a stronger flavour (cook it slow, in cast iron, and it's really good). Then again you can still find placed that sell horse meat over here, so 😂
Agreed spending 35 bucks on a little bit of chicken and some rice is. A scam
Haven't tried A5 Wagyu before but isn't something like cheese also mainly fat? But I really like cheese.
Main problem Charlie has with it the price?
I do like the idea of fine dining though, paying to try a ton of dishes of various types - I find myself wanting to buy a ton of products in stores to try all of them but would rather pay $50-100 to try a bit of everything compared to buy a copy of each product individually for hundreds/thousands
You hate art, you hate food. I assume you hate music and movies too
Black tuna is actually amazing, it tastes like cooked bacon
I think it would be bold and risque if they took a chip of toilet bowl porcelain and just let the chef cut a small turd nugget onto the center.
Name its cycle "...the poop lefronge"
I’d sign a petition for Charlie becoming new Michelin star restaurant guide judge.
Charlie talking down on A5 Wagyu really hurts 😩
American Wagyu almost tastes like basic steak vs Japanese Wagyu that melts in your mouth. It’s a BIG difference in quality. And it also depends on where you get your Wagyu that makes the difference.
sukana's fingers lololol
The portions are small because you eat so many courses. Rare to leave one of these places hungry
if you guys want real tender meat that's much cheaper go for lengua/tongue you'll find it at some Mexican taco restaurants. It tastes exactly like any beef you've had but extremely tender. 1000000% recommend. Insanely delicious.
this is the kind of place id eat at and come out hungry and then go and try to find the grittiest run down taco shack and get the best tacos ever
This is the type of shit you see in an Ed Edd n Eddy episode trying to scam people.
Fine dining is not a rip-off you have no clue how hard the cooks have to work to maintain that standard. Working in fine dining was extremely difficult.
11:47 For sure getting a Michelin star is every chef's dream... a one that satisfies their huge egos, and they charge their patrons accordingly.
Chefs who play with food get no respect from normal people
"you suck in all the aroma"
this video is sponsored by AIRUP, the water bottle thats flavored with AIR?!?!?
weve been joking about the rich monetizing oxygen but we completely forgot that they might try to monetize the smell of oxygen too and now its too late, theyre literally paying money to eat and drink smells
The problem I have with his A5 wagyu take is that most restaraunts in JP, especially in Kobe, is served thinly sliced and grilled, not like how he ate it
11:47 If it weren't influenced by advertising... it would be secret. Nobody hides a Michelin star... it is their presentation card, the basis for their advertising.
Another day of people not understanding what fine dining is.
If fine dining was actually a scam they'd actually turn a good profit, they make like 15% for the successful ones, McDonalds for example make 30+%. They aren't scam, they're hard (or bad) businesses. If you want lots of food for good quality, just buy the ingredients and make it yourself, cooking simple food well is easy and high quality ingredients are tasty on their own if we're talking about wagyu or lobsters. You're paying for the labor of the chefs and waiting staff, the investment behind the physical restaurant, and the ambience of being there, you don't buy a painting and determine the value of the art work based on how much paint was used and how much you can buy paint brushes and paint on Amazon. As wanky as it sounds, you really are paying for "the experience" with fine dining.
I didn't see it in the comments - but Michelin stars are the same company as the tire company, you convince them that you're worth driving to in order to sell more tires, it's very similar to Guinness world records and the beer company
If u break it down they're paying like 10 bucks a plate
It’s not about the food really. If you pay 250 for them to cook you 23 unorthodox meals to tickle your emotions. It’s more like going to theatre or to the movie. It’s all about the show. Considering the risks of such a creative entrepreneurial establishment, I would say the price is justified and maybe even cheap. This types of businesses bring something interesting in the mundane reality of our lives
3:05 charlie... it's right fucking there in the title... 250 euro for 23 courses so about 10 euros per bite lol
In the world of fine dining and Michelin star restaurants this price is surprisingly low
I think he wanted an actual breakdown of the menu. Not just the prices
@@rileymachelle4088 he specifically said he wanted the price of each item. what are you fucking talking about? did you even watch the video?
Don’t sleep on Boar. It has a taste that is far different than pork and it’s not on a lot of menus. Yes people hunt them for sport, but try and go to a regular restaurant and ask for boar. Most of them don’t carry it.