Ahhh the Miller 2024. In the UK we aren't so lucky. I did find a cheeky cider to pair with my beans on toast. With cheese grated at the table. The final bill was too ridiculous to say!
I hope the slight acidity from your fruity Miller Light paired well with your Pasteurized cheese product on your sliced wheat loaf and the delicate crunch of the potato crisps!
This channel is such a gem. Alexander and his team are doing a wonderful job. The sheer quality of the videos is stunning, from storytelling to production. It's like I am watching a mini-documentary with a short history lesson! You inspired me to become interested in fine dining and explore the world of culinary arts. Keep up the great work!
@@geoffreyk9164 How would they be fakes? I would understand that he and his camera team would need the restaurant staff to maybe perform some activities for the camera again but overall it seems genuine.
@@gauravshukla71Here's where the fakery falls into this, central London marketing agencies would charge millions to market a place like this because it is now no longer possible to remain in peoples minds when the changing landscape of London has businesses and restaurants closing and opening every single day therefore rather than have Alexander pay for the full fifteen thousand experience and letting him do it independently risking undesirable feedback they give the entire experience for free on the condition they are allowed to review the footage which means it's turned into a free marketing tool where they reach millions of new wealthy people using social media to stay up to date on restaurants and it costs them nothing compared to the option I just mentioned.
@@gauravshukla71It's marketing that's why, they're gifting an experience of fifteen thousand so it reaches millions in wealthy people across the globe who now use social media to keep up to date on the best restaurants as opposed to word of mouth.
@@Johnnystammy Got it - so you're thinking sponsored but it's not disclosed. It's a possibility but Alexander does call out dishes and restaurants he doesn't like. Regardless, I actually do like seeing the dishes so that I can make a decision of where I'd like to go if I'm close (would be a very special occasion for me)
That meal looked incredible, but until I saw the bill, I thought they were charging $15k for the "Sommelier Table Experience." That raised some alarm bells. But once I saw the bill and that the cost for the table was only $2,500 (still a lot), I thought it sounded a lot more reasonable. I didn't realize that $12,500 of the bill (give or take) was based on a selection of incredibly expensive wine.
He got scammed, nothing more. A regular 96 retails at 500 euro, or 2000 for a double magnum and he paid over 7000 euro for it. The place should be ashamed of itself treating wine lovers like that.
I don't think you understand that no restaurant sells wine at retail price. A 2-3x mark up is considered fairly standard and this is right in that ballpark.
@d3c0yn4m3l355 also, in the UK, good luck finding a bottle of '96 Krug on its own. Oftentimes you'll have to fork out for an entire case of 6 or 12 (so spending a minimum of almost £3k), which offers a rarity value and a kind-of "finder's fee" alongside its age. As someone else mentioned, restaurant markups of alcohol are going to be really rather different than buying at retail price, because you often find that the food margins are tiny (especially when paying for so many people in the kitchen, high quality ingredients, etc.) in order to keep food prices as low as they can justify so you can get through the door (and then spend the rest of your £££ on alcohol), and usually use the profits from the alcohol to pay the base salary of the staff etc. Unfortunately if we push the margins of alcohol down, the food would have to go up, disincentivising people going to restaurants at all 😅 it's a cruel equation, but fine dining makes little money as it is as so many of their costs (mostly utilities, rent, maintenance, & staff) are so high... The real money is in the big chains and conglomerates, you should see the massive margins that they have and how little they pay their staff for the effoet and hours they put in 😅
@@d3c0yn4m3l355 You don't understand this guy wants to be sure the wine is as good as advertised. As explained in the start, sure you can find a cheaper bottle at retail but you're never sure of the quality. Here he pays for the direct-to-basement nature of it, plus of course being in a restaurant. The guy probably repeats this every other video, that the most risk-free way to enjoy fine wine is in restaurants. Apparently he's willing to pay for it.
I think it is wild that you all had this filmed back in 2023 and are only releasing it now. It really shows how intentional you all are being with this channel. You are an overnight success many many many years in the making.
@@geoffreyk9164 I can confirm this Alexander hired me to play a rude sommelier in the Le Bernadin episode. It was actually filmed in Diežnuts, Hungary.
It’s the first video I have seen from you where I would actually like to eat everything they gave you! It all looked so good! Amazing! Love the history of that hotel. I remember it when I lived in London. Lots of great grand old hotels there. I also loved Helen’s back story. The main Chef. How she was pulled out of the “darkness” of the back office to the “light” of the kitchen! Then the rest is history!
This channel never ceases to amaze me. I am by no means rich, but I sure love to live vicariously through your travels among the best restaurants in the world
I love your videos. I have never been to these restaurants, I can’t smell the food, or taste the wine. Yet, you still make me feel like I’m there with you while just watching on my phone. It’s very fun to watch and hear your expertise. Cheers and thanks!
I remember watching a video a couple years ago where a group interviewed them. I really loved the staffs dynamic and they make sure everything is perfect. they take all the small details into consideration and refine it. It’s was really cool video to watch.
but its made clear the prices are often like that because of the special purchases he makes like the 96 krug. i often find the prices surprising for the basic pairings for some of the "best" places in the world in a good way and enjoy seeing alex splurge on some of the rarer things.
For you perhaps..for many this is pocket change. But I think this is the appeal of this channel. Alexander takes you with him to these restaurants so you can get a feel for what it's like - without actually going there. Others might use these videos to plan their next trip... 🙂
Excellent! I am struck by the way you present the dishes and the wine. Lots of love and a deep, seemingly unbiased understanding of what is presented. ❤
This is truly incredible. You have family around sharing an amazing experience together. That’s a blessing all in itself. Look forward to more of your videos!
LMAO!! Right!? I have 20+ years in the industry. We are right there with you. Its a catch22. Once you reach a certain level, you can make things better than most places.. So take out sucks.. And you cook ALL day/night so you dont want cook for yourself.. It kinda ruins most food.
@samsham8218 I have a rule. I will only eat out things that are either impossible or beyond incredibly time consuming to make in a home kitchen with standard kitchen gear. Like I wont go out to eat pasta, steak, etc. I eat a lot of stuff from different cultures that take spices or cooking techniques I dont have or dont know.
@@childofcascadiame to, hate going out and my friends order a schnitzel or something. I'm like "dude I'll cook that for you anytime " order something nice would ya 😅
We love your channel and watch your videos every night. We are living vicariously through your amazing restaurant experiences. Your depth of knowledge of wines and food is truly amazing. You not only critique the food but the service and decor. All of these are very important in creating a fine dining experience. We respect and appreciate your expertise, passion and dedication to creating an excellent video. Much blessings to you, your family and the team.
Excellent videos and very solid knowledge of the restaurants, chefs, wines and all the dishes. It would be interesting to hear the sound of when you actually eat each dish and its textures and the pouring of all the wines and champagnes it's all part of the experience.
Another great episode Alexander, I love the concept of a sommelier table, I've seen several chefs' tables but not sommelier's, great for the wine guy 🙂 The food looked fantastic, but I agree with you a couple more dishes would have been great. plates were also great, several from Spain I noticed and some great glassware. the Videography was really good also, thank you.
The quote made me smile at the end, food and drink is about emotions. I rank everything, and above a 10 is when a dish is "emotional", when it connects in some way that goes beyond words or a traditional attempt to rank and rate it. P.S - Surprised you didn't try an armagnac whilst here, they literally have a menu just for the stuff. Would recommend ;).
There is a documentary titled "SOMM", and if you've not seen it, I highly recommend you do. I'm not a wine drinker (something about the sulfites tears my stomach up), but the doc was fascinating and I ended up extremely invested in the subjects.
I was fortunate to eat there a number of years ago - at that time the wines were built around significant dates/locations you provide then the menu paired with the wines. Magical.
You are the EVEREST Alex, always the BEST. The beautiful craft of the dishes and your pairings are just mind blowing. You take me to a different planet always.
Only missed opportunity was to have some stunning dessert wines with the dessert courses. They have Egon Muller riesling, so likely to have a tba from that producer, which is one of the world’s best sweet wines. The focus on old Italian wines tells me they should have some old vin santo. Or even just a glass of Yquem. Other than that, looks magical.
Felt peckish late in the evening and sliced up some cucumber, Italian tomatoes, added rucola, some feta, black olives, capers, dressing made out of dried Italian herbs/fresh garlic/extra vergine oil/balsamico/freshly ground pepper/salt/cane sugar, and munched it all down while watching another great episode. Had a glass of NZ Marlborough Falcon sauvignon blanc to accompany it. 😋
The tandoori spice and carrot garnish was 1 of the best i ever had! I had it with lobster! 1 of my favorite dishes ever! It was an memorable visit at helene darroze!
Clos du Mesnil is my preferred champagne since I chose one to celebrate our wedding anniversary. The sommelier was very helpful and understanding. Great people. Naturally it won't work with everything, the dinner itself should be composed to get a great mariage. That's the case of every fine wine. As a French it's a national sport to compose and arrange recipes and wines, to compliment or to oppose. Both are valuable.
Love this place, the staff here is so consistent. Can be at any of the many bars, restaurants, cigar lounge, spa, housekeeping etc. not something you always see even at the highest level properties. The wine list here is famously marked up though. 4-5x retail isn’t uncommon!
I think this is the first time outside of Japan that I have heard mention of Joshu wagyu from Gunma. I had the pleasure of having it during a kaiseki meal in Gunma earlier this year, and it was melt-in-your mouth and delicious. Went very well with the house sake I was served!
Never heard of a sommelier table before, I do like the idea. When you think about how much some private experiences cost that are mediocre, but just for rich people to say they've done it, 15k almost sounds like a bargain; that's the stage we've gotten to with gimmicks.
You can make it as stupidly expensive as you wish, but it's 2500 euro for the food and you can then choose wines according to what your wallet can bear. Yeah, very expensive, but you'll get an experience you won't soon forget. Although I think that going for the lunchmenu and winepairing is a lot more affordable and will very likely come close to the same experience, food-wise.
@@StCreed 2500 euro is to keep it exclusive for people who actually want to spend money on the wine. The 2240 extra charge on the food is the gatekeeper. They won't want you to go sit there and buy only a couple of 100 euro wine bottles. It's not worth it to them.
I love this channel for the journeys we go on to places that I know I can never visit in real life. The spending at this one though on the wines in particular is bonkers.
Just finished my 3 course $8 tasting menu with wine pairing consisting of a frozen meatloaf dinner with 2 vegetables, empanada & a Krispy Crene donut paired with a glass of May 2024 Napa red! A great nourishing meal!
It’s cool that you go and check out all these awesome places. It just makes me wonder if you can enjoy the simple pleasures of a grilled cheese sandwich.
Alexander, Phenomenal video, literally cannot say enough about you! Would love to work together in the future, I KNOW success is in our future! Best, Chris 🎉
I love your channel. With this 15k dinner I would have loved to hear more about the wines. You could have done a much longer video. Or broken it up. I would really enjoy more details. Go to the Krug vineyard. Something more. We're here to watch it. I'd love to see more in depth for the amount of $$$ you spend.
Alex, you are a serious wine drinker (and a burgundy enthusiast), as one can tell. I’m sure you won’t be saying this because you are a true gentlemen, but I bet you were a little disappointed with the wines served in this table. Apart from Krug and Petrus (which you ordered it), they only served “big hitters”, “blockbusters”. Good wines, sure, but I not even close a lot of other gems you find in other wines list. Il Poggio and Iggay it’s not something I would expect from this level.. Cheers! Your channel is the best thing nowadays in world of gastronomy!
Unless you are struggling to find things to spend all of your money on or you are a real connoisseur of champagne I wouldn't recommend. I tried it once with a pairing at a restaurant. It's a little funkier than cheap champagne, but it still basically tastes of champagne. The differences for me are subtle. Much rather spend my money on food and more unique new world wine.
My experience: I've had Clos de Mesnil 1989, Krug vintage 1996, GCV 171 twice, 170, 166, 167 and something that was probably 163 and then Krug Rose 21. My advice: Do it, but skip the 170/171, they are fullbodied but too acidic atm to my taste to be ready, go for a 166/167 or a vintage a bit older than the newest one. You CAN find them by the glass, the Krug 171 is possible to find at €80 in places that specialize in champagne. Or buy a ticket to a winemakers dinner where Krug is on the menu - This is how I tasted the 1996, the Rose 21 and the 167. Edit: But be prepared to be underwhelmed too, it tastes like good to great champagne but needs a white wine glass and none the Krugs are the best I've ever had, thats Bollinger RD 1990.
Alex is no champagne connoisseur if all he does is go for Krug. Real connoisseurs know the champagne region and seek new and interesting houses that are blending different things and vintages. They do not always go for the same things. Don’t be fooled by this guy
My 1st ⭐️⭐️⭐️ u went there b4 me, i went in june it was amazing. I feel like u got 6 course for space 2 increase ur drinks, when we went i had 7 course menu + 2 suprise courses maybe 3 and cheese tray, we say chefs kitchen and table and when we there we saw dessert, they told us dont worry we dont have 2 worry a about eating it since where stuffed but they gave me 1 so 2 desserts, i have basically -50% experience wine/champagne knowledge but i would say its more limited in terms of 1 sitting with pallette progression, Excoted for next video 👍
I am dying to know if the room smelled like cedar due to the boxes of wine. For 16k (USA dollars) I would of preferred to sit in the snotty leather cushioned rooms, but that's just me. I understand the experience tho and the plating of the foods coming out (besides the food itself) is beyond beautiful!
Did anyone else catch the £1 donation to a homeless charity on the bill? Surely an establishment able to charge £15,000 a table could work out an agreement and add more onto each bill? It's not like they would lose any business given how wealthy the customers must be. Just feels a bit wrong to me...
@@Johnnystammy Lol, nearly￡2400 of taxes. Hope that VAT goes directly to supporting young restauranteurs trying to open up their first UK locations. Somehow, I doubt that.
Correct. Ex-cellar or ex-chateau is an ideal way to insure perfect provenance of the wine. Also correct that a Jeroboam is 3 liters if we are talking about Champagne. For still wines it is a 4.5 liter bottle otherwise a 3 liter of still wine is referred to as a double magnum. The food looked quite good but other than the Krug and Petrus the wines were a bit underwhelming. No Burgundy selections?! For the price one would expect some Burgundy rouge options.
Completely ignoring the environment, the food, the service - the wine alone makes that tab a very good deal. Kudos you got to try Krug for the first time :P Keep up the content.
Mr. Alexander your suits always look amazing, and recently my business has been doing good and i feel like splurging a bit. I'm just curious where you Crafter/Taylor is?
Anyone surprised to hear him say he worked as an Au Pair?!?! Definitely something I didn’t see coming… Going to start re-training myself now so I can afford fancy meals myself!!
I went to Hélène Darroze back when it had 2* and thought it was good, but not on the cusp of a 3*. I did start off with a Krug though, back before this channel had even started!
@@maxk880 i mean he owns a michelin star restaurant no? even if you buy the best ingredients in the world, if u charge michelin price, you have massive profits.
![Ice On My Teeth - ATEEZ エイティーズ 에이티즈 [Music Bank] | KBS WORLD TV 241115](http://i.ytimg.com/vi/c-n92OgbbwA/mqdefault.jpg)
Eating my $5 chicken and brocolli meal while pretending i'm a part of this experience. I love it haha
fake it till ya make it
Im eating pancakes and can oinly dream of having chicken
Grass is always greener hehehe
It's all about the return on your investment.
Poptart and coffee for me.
That is, my friend, the whole point of these videos.
I paired my grilled American cheese with a light and fruity Miller Light and a side of Utz plain potato chips. $1.50. Delish.
Ahhh the Miller 2024. In the UK we aren't so lucky. I did find a cheeky cider to pair with my beans on toast. With cheese grated at the table. The final bill was too ridiculous to say!
@@peacefrogx5143 I love a nice crisp Magnus cider with a hot curry.
I hope the slight acidity from your fruity Miller Light paired well with your Pasteurized cheese product on your sliced wheat loaf and the delicate crunch of the potato crisps!
That price in2024? BS.
When you realise that you can have this for lunch for 30 years for the same price as this single meal...
This channel is such a gem. Alexander and his team are doing a wonderful job. The sheer quality of the videos is stunning, from storytelling to production. It's like I am watching a mini-documentary with a short history lesson! You inspired me to become interested in fine dining and explore the world of culinary arts.
Keep up the great work!
Too bad people are saying most of these videos are fakes
@@geoffreyk9164 How would they be fakes? I would understand that he and his camera team would need the restaurant staff to maybe perform some activities for the camera again but overall it seems genuine.
@@gauravshukla71Here's where the fakery falls into this, central London marketing agencies would charge millions to market a place like this because it is now no longer possible to remain in peoples minds when the changing landscape of London has businesses and restaurants closing and opening every single day therefore rather than have Alexander pay for the full fifteen thousand experience and letting him do it independently risking undesirable feedback they give the entire experience for free on the condition they are allowed to review the footage which means it's turned into a free marketing tool where they reach millions of new wealthy people using social media to stay up to date on restaurants and it costs them nothing compared to the option I just mentioned.
@@gauravshukla71It's marketing that's why, they're gifting an experience of fifteen thousand so it reaches millions in wealthy people across the globe who now use social media to keep up to date on the best restaurants as opposed to word of mouth.
@@Johnnystammy Got it - so you're thinking sponsored but it's not disclosed. It's a possibility but Alexander does call out dishes and restaurants he doesn't like.
Regardless, I actually do like seeing the dishes so that I can make a decision of where I'd like to go if I'm close (would be a very special occasion for me)
That meal looked incredible, but until I saw the bill, I thought they were charging $15k for the "Sommelier Table Experience." That raised some alarm bells. But once I saw the bill and that the cost for the table was only $2,500 (still a lot), I thought it sounded a lot more reasonable. I didn't realize that $12,500 of the bill (give or take) was based on a selection of incredibly expensive wine.
Clickbait title.
He got scammed, nothing more. A regular 96 retails at 500 euro, or 2000 for a double magnum and he paid over 7000 euro for it. The place should be ashamed of itself treating wine lovers like that.
I don't think you understand that no restaurant sells wine at retail price. A 2-3x mark up is considered fairly standard and this is right in that ballpark.
@d3c0yn4m3l355 also, in the UK, good luck finding a bottle of '96 Krug on its own. Oftentimes you'll have to fork out for an entire case of 6 or 12 (so spending a minimum of almost £3k), which offers a rarity value and a kind-of "finder's fee" alongside its age. As someone else mentioned, restaurant markups of alcohol are going to be really rather different than buying at retail price, because you often find that the food margins are tiny (especially when paying for so many people in the kitchen, high quality ingredients, etc.) in order to keep food prices as low as they can justify so you can get through the door (and then spend the rest of your £££ on alcohol), and usually use the profits from the alcohol to pay the base salary of the staff etc. Unfortunately if we push the margins of alcohol down, the food would have to go up, disincentivising people going to restaurants at all 😅 it's a cruel equation, but fine dining makes little money as it is as so many of their costs (mostly utilities, rent, maintenance, & staff) are so high... The real money is in the big chains and conglomerates, you should see the massive margins that they have and how little they pay their staff for the effoet and hours they put in 😅
@@d3c0yn4m3l355 You don't understand this guy wants to be sure the wine is as good as advertised. As explained in the start, sure you can find a cheaper bottle at retail but you're never sure of the quality. Here he pays for the direct-to-basement nature of it, plus of course being in a restaurant. The guy probably repeats this every other video, that the most risk-free way to enjoy fine wine is in restaurants. Apparently he's willing to pay for it.
I think it is wild that you all had this filmed back in 2023 and are only releasing it now.
It really shows how intentional you all are being with this channel. You are an overnight success many many many years in the making.
Too bad half of the videos are fakes
@@geoffreyk9164 what do you mean?
yeah what do you mean? @@geoffreyk9164
@@geoffreyk9164 How so?
@@geoffreyk9164 I can confirm this Alexander hired me to play a rude sommelier in the Le Bernadin episode. It was actually filmed in Diežnuts, Hungary.
It’s the first video I have seen from you where I would actually like to eat everything they gave you! It all looked so good! Amazing! Love the history of that hotel. I remember it when I lived in London. Lots of great grand old hotels there. I also loved Helen’s back story. The main Chef. How she was pulled out of the “darkness” of the back office to the “light” of the kitchen! Then the rest is history!
This channel never ceases to amaze me. I am by no means rich, but I sure love to live vicariously through your travels among the best restaurants in the world
You are crazy! This is so interesting for us all to see how chefs and front staff work at this level keep it up man!
I love your videos. I have never been to these restaurants, I can’t smell the food, or taste the wine. Yet, you still make me feel like I’m there with you while just watching on my phone. It’s very fun to watch and hear your expertise. Cheers and thanks!
I don't know why but these videos are always sort of relaxing to watch.
Sunday with Alex is 3 Michelin star day
I remember watching a video a couple years ago where a group interviewed them. I really loved the staffs dynamic and they make sure everything is perfect. they take all the small details into consideration and refine it. It’s was really cool video to watch.
Congratulations on 300K, well deserved.
Great channel...but these prices are becoming obscene..😢
but its made clear the prices are often like that because of the special purchases he makes like the 96 krug. i often find the prices surprising for the basic pairings for some of the "best" places in the world in a good way and enjoy seeing alex splurge on some of the rarer things.
Not really considering the quality
It's mostly because of the wine selections. The 1996 Krug alone was 6,500 GBP.
For you perhaps..for many this is pocket change. But I think this is the appeal of this channel. Alexander takes you with him to these restaurants so you can get a feel for what it's like - without actually going there. Others might use these videos to plan their next trip... 🙂
Yeah, we like to keep the bums out.
Always a “great” day with Alexander the guest
I see now so many food critics, but no one, literally NO ONE, so bold, smart and gentile as Alexander. Many have too much to learn! Way to go
Great video and lovely narration. Thanks for letting us get a sneak peak into this amazing experience
Excellent! I am struck by the way you present the dishes and the wine. Lots of love and a deep, seemingly unbiased understanding of what is presented. ❤
This is truly incredible. You have family around sharing an amazing experience together. That’s a blessing all in itself. Look forward to more of your videos!
You do realize I live vicariously through your videos while eating Mac and Cheese leftovers over the kitchen sink.
LMAO!! Right!?
I have 20+ years in the industry.
We are right there with you.
Its a catch22. Once you reach a certain level, you can make things better than most places.. So take out sucks.. And you cook ALL day/night so you dont want cook for yourself.. It kinda ruins most food.
@@samsham8218 Seriously, these videos have motivated me to choose one of the top restaurants and dine with my family someday.
@samsham8218
I have a rule. I will only eat out things that are either impossible or beyond incredibly time consuming to make in a home kitchen with standard kitchen gear.
Like I wont go out to eat pasta, steak, etc. I eat a lot of stuff from different cultures that take spices or cooking techniques I dont have or dont know.
@@childofcascadiame to, hate going out and my friends order a schnitzel or something. I'm like "dude I'll cook that for you anytime " order something nice would ya 😅
Wowwwww, over 10.000 views in an hour, well done !! Really nice video again, loved watching it and seeing all the great dishes and beautiful wines ❤🔥
Great in depth video again Alexander. I m a fan since almost day 1!
Im so excited every Sunday for a new video. Always great! Please make more videos Alexander!
Man the plating on the deserts is absolutley gorgeous
I really appreciate how he did some research to nail the italian names pronunciations, outstanding review!
Loved those Christmas decorations that blend in so well with the dining room!
We love your channel and watch your videos every night. We are living vicariously through your amazing restaurant experiences. Your depth of knowledge of wines and food is truly amazing. You not only critique the food but the service and decor. All of these are very important in creating a fine dining experience. We respect and appreciate your expertise, passion and dedication to creating an excellent video. Much blessings to you, your family and the team.
Ok calm down
Too bad a lot of the videos are fakes
@@geoffreyk9164 Really? How so?
@@geoffreyk9164 You keep posting this......Post a link with proof and we'll watch. That's all that's needed.
Excellent videos and very solid knowledge of the restaurants, chefs, wines and all the dishes. It would be interesting to hear the sound of when you actually eat each dish and its textures and the pouring of all the wines and champagnes it's all part of the experience.
Another great episode Alexander, I love the concept of a sommelier table, I've seen several chefs' tables but not sommelier's, great for the wine guy 🙂 The food looked fantastic, but I agree with you a couple more dishes would have been great. plates were also great, several from Spain I noticed and some great glassware. the Videography was really good also, thank you.
Thanks Alex. The quality of this video is just like that dessert at 12:03
Its Pearfect 🍐
The quote made me smile at the end, food and drink is about emotions. I rank everything, and above a 10 is when a dish is "emotional", when it connects in some way that goes beyond words or a traditional attempt to rank and rate it.
P.S - Surprised you didn't try an armagnac whilst here, they literally have a menu just for the stuff. Would recommend ;).
The production, presentation, knowledge, experience, everything can be rated 4 ⭐.
There is a documentary titled "SOMM", and if you've not seen it, I highly recommend you do. I'm not a wine drinker (something about the sulfites tears my stomach up), but the doc was fascinating and I ended up extremely invested in the subjects.
instant ramen with a side of red bull was a fine pairing for this experience
The camera work is amazing! Nice close up shots on the food.
I was fortunate to eat there a number of years ago - at that time the wines were built around significant dates/locations you provide then the menu paired with the wines. Magical.
Looked like a lovely rare experience. Well done Alexander and team
Ate here for the first time last week! Unforgettable experience and impeccable service.
not many things that get me as excited as a vid from this channel
What a resume for the chef. Must be very special having her there in person.
You are the EVEREST Alex, always the BEST. The beautiful craft of the dishes and your pairings are just mind blowing. You take me to a different planet always.
Only missed opportunity was to have some stunning dessert wines with the dessert courses. They have Egon Muller riesling, so likely to have a tba from that producer, which is one of the world’s best sweet wines. The focus on old Italian wines tells me they should have some old vin santo. Or even just a glass of Yquem. Other than that, looks magical.
Felt peckish late in the evening and sliced up some cucumber, Italian tomatoes, added rucola, some feta, black olives, capers, dressing made out of dried Italian herbs/fresh garlic/extra vergine oil/balsamico/freshly ground pepper/salt/cane sugar, and munched it all down while watching another great episode. Had a glass of NZ Marlborough Falcon sauvignon blanc to accompany it. 😋
Fresh garlic in vinaigrettes is quite underrated ;p Your salad sounds delicious, cheers !
The tandoori spice and carrot garnish was 1 of the best i ever had! I had it with lobster! 1 of my favorite dishes ever! It was an memorable visit at helene darroze!
Clos du Mesnil is my preferred champagne since I chose one to celebrate our wedding anniversary. The sommelier was very helpful and understanding. Great people.
Naturally it won't work with everything, the dinner itself should be composed to get a great mariage.
That's the case of every fine wine. As a French it's a national sport to compose and arrange recipes and wines, to compliment or to oppose. Both are valuable.
Excellent video, high production value and great insight!
Greetings from Venezuela! Lovely to hear something about our chocolate
Hi Chief. Very enjoyable video. Entertaining, educational and enchanting.
Excellent presentation and review! Love your videos!
Too bad many of them are fakes
Love this place, the staff here is so consistent. Can be at any of the many bars, restaurants, cigar lounge, spa, housekeeping etc. not something you always see even at the highest level properties.
The wine list here is famously marked up though. 4-5x retail isn’t uncommon!
Headed to Darozze this Saturday, going for a bottle of Krug with great friends. Couldn’t imagine a better time!
I think this is the first time outside of Japan that I have heard mention of Joshu wagyu from Gunma. I had the pleasure of having it during a kaiseki meal in Gunma earlier this year, and it was melt-in-your mouth and delicious. Went very well with the house sake I was served!
We're eating there next month, and I've been looking forward to it all year. Even more so now!
Never heard of a sommelier table before, I do like the idea. When you think about how much some private experiences cost that are mediocre, but just for rich people to say they've done it, 15k almost sounds like a bargain; that's the stage we've gotten to with gimmicks.
You can make it as stupidly expensive as you wish, but it's 2500 euro for the food and you can then choose wines according to what your wallet can bear. Yeah, very expensive, but you'll get an experience you won't soon forget. Although I think that going for the lunchmenu and winepairing is a lot more affordable and will very likely come close to the same experience, food-wise.
@@StCreed Plus that table is up to 8 people, so with more people the average cost goes down quickly.
@@StCreed 2500 euro is to keep it exclusive for people who actually want to spend money on the wine. The 2240 extra charge on the food is the gatekeeper. They won't want you to go sit there and buy only a couple of 100 euro wine bottles. It's not worth it to them.
I always enjoy your content. You deserve to have 500k subscribers.
I like how they spent more than $15,000.00 on one meal, but only spent $1.00 on the Street Smart charity thing.
My favourite restaurant to go , been going regularly since it opened but never done the sommeliers table!
You then need to reward yourself with that experience too! 🍷
Alexander The Guest, Your videos are fantastic! I just had to subscribe!
I love this channel for the journeys we go on to places that I know I can never visit in real life. The spending at this one though on the wines in particular is bonkers.
I live in London. Hélène Darroze is on my to-do list, but I think the Sommelier Table Experience is beyond me financially!
Just finished my 3 course $8 tasting menu with wine pairing consisting of a frozen meatloaf dinner with 2 vegetables, empanada & a Krispy Crene donut paired with a glass of May 2024 Napa red! A great nourishing meal!
hahahaha
You are an exceptional story-teller
It’s cool that you go and check out all these awesome places. It just makes me wonder if you can enjoy the simple pleasures of a grilled cheese sandwich.
a lot of things to learn and see what i actually inside of that hotel even though I pass by very often. Thank you for showing us.
Monster Somm Episode!!!! 🔥🔥🔥🔥 The Krug Jeroboam, Castillo Ygay Gran Reserva White Rioja 86!!!!! Petrus 1999!!! Rockstar ATG!
Alexander,
Phenomenal video, literally cannot say enough about you!
Would love to work together in the future, I KNOW success is in our future!
Best,
Chris 🎉
The crab and grapefruit course looked so interesting! I would love to experience that
I love your channel. With this 15k dinner I would have loved to hear more about the wines. You could have done a much longer video. Or broken it up. I would really enjoy more details. Go to the Krug vineyard. Something more. We're here to watch it. I'd love to see more in depth for the amount of $$$ you spend.
This Dr Pepper has 23 unique flavors, vintage 2024. Excellent mouth feel and Refreshing finish.
Today I got really jealous. What a great event. great video as usual. Looks so professional.
It sounded like you said "We are a party of former lovers". LOL
i still dont know what he said
Living vicariously through you, Alex.
I wonder if one of the chefs from all of those Restaurants ever came to visit your Restaurant yet?
I'd have to be drunk in order for those prices to make any sense to me at all, lol
no, just rich enough .
@@richardbartlett6932 nah, I'd need to be drunk and on acid too. It's ridiculous.
You would be drunk after a glass of wine for each dish and 3 liters of champagne on top
Alex, you are a serious wine drinker (and a burgundy enthusiast), as one can tell. I’m sure you won’t be saying this because you are a true gentlemen, but I bet you were a little disappointed with the wines served in this table. Apart from Krug and Petrus (which you ordered it), they only served “big hitters”, “blockbusters”. Good wines, sure, but I not even close a lot of other gems you find in other wines list. Il Poggio and Iggay it’s not something I would expect from this level..
Cheers! Your channel is the best thing nowadays in world of gastronomy!
Hi AtG, in the end you described, what you look for in a dish. Wouldnt Tim Raue in Berlin be something that should meet your interest? Keep it up !
You got me excited for Xmas already ATG!
Your passion for the Krug, makes me want to taste it!
Unless you are struggling to find things to spend all of your money on or you are a real connoisseur of champagne I wouldn't recommend. I tried it once with a pairing at a restaurant. It's a little funkier than cheap champagne, but it still basically tastes of champagne. The differences for me are subtle. Much rather spend my money on food and more unique new world wine.
My experience: I've had Clos de Mesnil 1989, Krug vintage 1996, GCV 171 twice, 170, 166, 167 and something that was probably 163 and then Krug Rose 21.
My advice: Do it, but skip the 170/171, they are fullbodied but too acidic atm to my taste to be ready, go for a 166/167 or a vintage a bit older than the newest one.
You CAN find them by the glass, the Krug 171 is possible to find at €80 in places that specialize in champagne.
Or buy a ticket to a winemakers dinner where Krug is on the menu - This is how I tasted the 1996, the Rose 21 and the 167.
Edit: But be prepared to be underwhelmed too, it tastes like good to great champagne but needs a white wine glass and none the Krugs are the best I've ever had, thats Bollinger RD 1990.
I have a 171 waiting for me in the basement... ...most money I ever spent on any bottle. Now, looking for the right moment...!
Alex is no champagne connoisseur if all he does is go for Krug. Real connoisseurs know the champagne region and seek new and interesting houses that are blending different things and vintages. They do not always go for the same things. Don’t be fooled by this guy
Research has shown you'll find ten pound champagne tastes better when you're told it costs ninety pounds.
My 1st ⭐️⭐️⭐️ u went there b4 me, i went in june it was amazing. I feel like u got 6 course for space 2 increase ur drinks, when we went i had 7 course menu + 2 suprise courses maybe 3 and cheese tray, we say chefs kitchen and table and when we there we saw dessert, they told us dont worry we dont have 2 worry a about eating it since where stuffed but they gave me 1 so 2 desserts, i have basically -50% experience wine/champagne knowledge but i would say its more limited in terms of 1 sitting with pallette progression, Excoted for next video 👍
Love watching these revieuws of very high end restaurants while taking a poop!
congratulations on 300k Alexander!
Just eating some baked beans covered in cheese with a little pepper, very nice 😊
I am dying to know if the room smelled like cedar due to the boxes of wine. For 16k (USA dollars) I would of preferred to sit in the snotty leather cushioned rooms, but that's just me. I understand the experience tho and the plating of the foods coming out (besides the food itself) is beyond beautiful!
The way you say peaches at 1:42 it sounds like you're saying "Champagne and bitches party"
Had a cellar tour at the hotel a few years back and the Sommelier told me he could adjust the prices for meals at the table ...just FYI!
Did anyone else catch the £1 donation to a homeless charity on the bill? Surely an establishment able to charge £15,000 a table could work out an agreement and add more onto each bill? It's not like they would lose any business given how wealthy the customers must be. Just feels a bit wrong to me...
They don't care at all
These are not people prone to remembering humanity and or where they came from. They do this for taxes not for helping people.
1 pound to charity, but happy to charge a 15% (2148 pounds) service charge. Lovely.
@@jeohist Any restaurants charging you to pay their staff should be left well enough alone.
@@Johnnystammy Lol, nearly￡2400 of taxes. Hope that VAT goes directly to supporting young restauranteurs trying to open up their first UK locations. Somehow, I doubt that.
Correct. Ex-cellar or ex-chateau is an ideal way to insure perfect provenance of the wine. Also correct that a Jeroboam is 3 liters if we are talking about Champagne. For still wines it is a 4.5 liter bottle otherwise a 3 liter of still wine is referred to as a double magnum. The food looked quite good but other than the Krug and Petrus the wines were a bit underwhelming. No Burgundy selections?! For the price one would expect some Burgundy rouge options.
Completely ignoring the environment, the food, the service - the wine alone makes that tab a very good deal. Kudos you got to try Krug for the first time :P Keep up the content.
So, instead of a meal with a wine pairing, you had wine with a food pairing :D
Could you tell us who made the suit you wore at the restaurant???
It's fantastic.
Mr. Alexander your suits always look amazing, and recently my business has been doing good and i feel like splurging a bit. I'm just curious where you Crafter/Taylor is?
I’m sitting in my car eating a 10 piece McNugget watching this.
That is so hilarious 😂
Anyone surprised to hear him say he worked as an Au Pair?!?! Definitely something I didn’t see coming…
Going to start re-training myself now so I can afford fancy meals myself!!
I went to Hélène Darroze back when it had 2* and thought it was good, but not on the cusp of a 3*. I did start off with a Krug though, back before this channel had even started!
You dress like the greatest Italians
Yeah I wonder what his main source of income is, apart from his restaurant. He spends tons of money on restaurants and clothing
@@maxk880 i mean he owns a michelin star restaurant no? even if you buy the best ingredients in the world, if u charge michelin price, you have massive profits.
@@maxk880 He owns one of the largest contract work staffing companies in Hungary
@@CoolZone419 Interesting, have been wondering about that since i startet watching his videos!
Googling gives me nothing - what's the name of the company?
I've had the "end of summer" bbq that I've made myself and I thought it was great.
I could live a whole year from this one dinner... damn!
thank you for sharing your insight and experience.
Great video. I would love for you to go to St John in Smithfields to try out the re-release of their original menu from 1994
4:30 how does 30 litres weigh 70 kilos. i doubt the bottle is 40 kilos