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!
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.
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.
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!
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.
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
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... 🙂
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 😅
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!
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. ❤
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.
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.
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!
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.
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.
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.
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.
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!
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.
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.
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!
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.
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 ;).
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.
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!
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.
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. 😋
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!
Dear Spain, Chuleton that melts in your mouth with bottle of Ramon Bilbao for €50 and Mirko, Marco, Giuseppe and all that pigeon crumbs can kiss the dark side of the moon
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.
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.
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!
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 dont get how the price increase for the tasting menu is justified, compared to a regular table, especially as the wine pairing was not even included? Does someone have an insight into this, is the service that much mure costly for the restaurant?
This is a 3 Michelin crowd pleaser style. You get recognizable but obviously elevated and gorgeous proteins and mostly foods you have heard of before. Top notch just a bit less avante garde. More often than not this would be more my personal preference than the most eclectic iterations of Michelin tasting menus (especially with a party of 4) but both are enchanting experiences in their own right.
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
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 always wonder whether it is beneficial for those expensive wines when they are regularly disturbed by visitors (e.g. lights, temperature changed by the visitors, CO2 and Oxygen-levels change, etc.).
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.
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.
It was circa 1986 and I was invited to Jean Louis at the Watergate in D.C. The fixed-price menu was $125. They brought out delicious onion rings... well, they were squid rings and tasted odd. Then came the hot soup... well it was cold lobster bisque. It went steadily downhill from there without any bright points until dessert.. It was all so gross. There was wine with and between each course. Barf. I stopped at Burger King on the way home because I still wanted onion rings.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/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...
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.
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.
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!
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!
Congratulations on 300K, well deserved.
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
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!
Always a “great” day with Alexander the guest
I don't know why but these videos are always sort of relaxing to watch.
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.
Sunday with Alex is 3 Michelin star day
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 like how they spent more than $15,000.00 on one meal, but only spent $1.00 on the Street Smart charity thing.
It's important to give back
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.
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 😅
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!
Man the plating on the deserts is absolutley gorgeous
Im so excited every Sunday for a new video. Always great! Please make more videos Alexander!
Great in depth video again Alexander. I m a fan since almost day 1!
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. ❤
Great video and lovely narration. Thanks for letting us get a sneak peak into this amazing experience
Loved those Christmas decorations that blend in so well with the dining room!
I really appreciate how he did some research to nail the italian names pronunciations, outstanding review!
The food looks incredible. Absolutely perfect. It's not over-the-top or silly. Just great flavors and presentation.
Looked like a lovely rare experience. Well done Alexander and team
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.
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.
not many things that get me as excited as a vid from this channel
Thanks Alex. The quality of this video is just like that dessert at 12:03
Its Pearfect 🍐
Headed to Darozze this Saturday, going for a bottle of Krug with great friends. Couldn’t imagine a better time!
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 ❤🔥
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!
The production, presentation, knowledge, experience, everything can be rated 4 ⭐.
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.
Excellent presentation and review! Love your videos!
Too bad many of them are fakes
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.
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
Excellent video, high production value and great insight!
The camera work is amazing! Nice close up shots on the food.
We're eating there next month, and I've been looking forward to it all year. Even more so now!
Hi Chief. Very enjoyable video. Entertaining, educational and enchanting.
I always enjoy your content. You deserve to have 500k subscribers.
You are an exceptional story-teller
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.
Greetings from Venezuela! Lovely to hear something about our chocolate
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!
Alexander The Guest, Your videos are fantastic! I just had to subscribe!
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.
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.
What a resume for the chef. Must be very special having her there in person.
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!
4:30 how does 30 litres weigh 70 kilos. i doubt the bottle is 40 kilos
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.
Living vicariously through you, Alex.
Ate here for the first time last week! Unforgettable experience and impeccable service.
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 ;).
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.
ima be honest, im eating a 8 hour beef stew while watching this. ill take this stew over that 15k table
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
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.
You got me excited for Xmas already ATG!
It sounded like you said "We are a party of former lovers". LOL
i still dont know what he said
Today I got really jealous. What a great event. great video as usual. Looks so professional.
I live in London. Hélène Darroze is on my to-do list, but I think the Sommelier Table Experience is beyond me financially!
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 !
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!
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.
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! 🍷
Did the four of you drink 10 Bottles of wine? Respect.
congratulations on 300k Alexander!
Dear Spain, Chuleton that melts in your mouth with bottle of Ramon Bilbao for €50 and Mirko, Marco, Giuseppe and all that pigeon crumbs can kiss the dark side of the moon
The crab and grapefruit course looked so interesting! I would love to experience 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.
I wonder if one of the chefs from all of those Restaurants ever came to visit your Restaurant yet?
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.
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!
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!
FANTASTIC! Thank You.
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 dont get how the price increase for the tasting menu is justified, compared to a regular table, especially as the wine pairing was not even included? Does someone have an insight into this, is the service that much mure costly for the restaurant?
This is a 3 Michelin crowd pleaser style. You get recognizable but obviously elevated and gorgeous proteins and mostly foods you have heard of before. Top notch just a bit less avante garde. More often than not this would be more my personal preference than the most eclectic iterations of Michelin tasting menus (especially with a party of 4) but both are enchanting experiences in their own right.
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.
thank you for sharing your insight and experience.
I’m sitting in my car eating a 10 piece McNugget watching this.
That is so hilarious 😂
This Dr Pepper has 23 unique flavors, vintage 2024. Excellent mouth feel and Refreshing finish.
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 🎉
Monster Somm Episode!!!! 🔥🔥🔥🔥 The Krug Jeroboam, Castillo Ygay Gran Reserva White Rioja 86!!!!! Petrus 1999!!! Rockstar ATG!
Could you tell us who made the suit you wore at the restaurant???
It's fantastic.
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 !
I always wonder whether it is beneficial for those expensive wines when they are regularly disturbed by visitors (e.g. lights, temperature changed by the visitors, CO2 and Oxygen-levels change, etc.).
So it seems the high costs are more due to the expensive drinks, not so much the food. It is basically more like a wine tasting with some „snacks“.
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.
Love watching these revieuws of very high end restaurants while taking a poop!
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.
It was circa 1986 and I was invited to Jean Louis at the Watergate in D.C. The fixed-price menu was $125. They brought out delicious onion rings... well, they were squid rings and tasted odd. Then came the hot soup... well it was cold lobster bisque. It went steadily downhill from there without any bright points until dessert.. It was all so gross. There was wine with and between each course. Barf. I stopped at Burger King on the way home because I still wanted onion rings.
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