I ate hear a few years back. The presentation is an afterthought. And the service was super pretentious. Which is somewhat typical for 3-star French restaurants, especially when serving foreigners. But the Chef/owner not the Chef de cuisine in the video is pretty inspiring. They grow most of their own vegetables. The food is really simple, and everything is picked that morning and basically cooked to order. Honestly, you can taste the freshness of the vegetables, and the guy is a genius at flavor and texture combinations. I think we had 10 or 12 courses, and a lot of them were nothing special, but 2 or 3 of the courses I still think about from time to time 5 years later. It's not trendy the guys been just cooking his own way for 40 years, not paying attention to the food trends. Also, some of the best chefs in the world learned from him or one of his proteges. So for me, this is a temple of gastronomy. And I would definitely go back.
I watched a number 3 stars restaurants scens. What appears to me is that the French kitchens serve food that looks like food. Not drips with leaves on top, just carrot looks like a carrot.
Having personally met Alain Passard and eaten at L'arpege this past summer, I can say the food is top notch. Make judgements on the food itself and not on what you see in a video.
They seem to be doing fine. If you think they are doing a bad job, please specify what. I do not agree that they seem lazy or slow, they work with precision. For the arrogant part I would introduce you to yourself.
No one in all these comments acknowledges that this is restaurant does not have a set menu and is daily created by Chef Passard the quality of produce here alone is above the comments. The turbot was carved tableside
agreed this all seems a bit random, they must have a hell of a wine cellar some bloody good wait staff and a hell of a location to pull off three star status
The presentation looks pretty much just okay, considering it's a 3 star restaurant, but then again in the star rating goes a lot more then just the cooking. For example, the location, wine selection, wait staff and attentiveness as well as I quote from michelin guide itself "personality of the chef". Then again, from looks alone one cannot taste the food, so I guess it tastes fucking amazing, else it wouldn't have 3 stars.
the guy places one vegetable at a time and yells at his staff to hurry up. The food looks outdated, it's probably tasty, but one would expect more from a rating that high
L'effet de la caméra, à 1:15 le cuisinier veut prendre le poulet à l'ancienne avec les mains pour le découpage puis finalement Saisi le plat. Il fait un petit mouvement de tête qui indique: "ah oui c est vrai on est filmé aujourd'hui "!!!
Elle to idiots like you who don't cook or don't want to cook , overpriced food at a lot of these places that don't fill you up and sometimes lacking flavor ,that dude needs his head out of the clouds and come back to earth. Napoleon complex
ah well... might wear gloves because they`re being filmed, sometimes gloves are pretty helpful when preparing dishes dishes with mostly very hot contents. dont need gloves up to like 160° celsius myself when preparing plates, but they seem to be very focused on hygene etc, must have for running a 3* restaurant. though this is for show imo
Yeah it can't be rushed out and another thing it can't do is get your stomach full. These restaurants are for people with way to much money for their own good, dumbasses wasting their money trying to impress a girl ,or the annoying foodie. That's about it.
This can't be a 3 star Micheline restaurant. I have never seen a high level kitchen plate like that, nor work like that. And before anyone says anythings, I am a chef.
min 1.43 , this is how they truely plate this dish ! And then comes the "michelin" COVER It's not about how they do it because it's obvious, they have to chose the fastest way. But why continue to recit and hide a natural/real way to cook and serve?!
I've always wondered how they keep the food warm while still plating other dishes for the table. I have seen some restaurants using heat lamps but too long under them and the food dries out. Some places heat their plates to help keep the food warm. I'd love to go into some restaurants to see how everything is done from purchasing ingredients to the finished dish.
Amy Rivers well usually there is a heat shelf for plartes. And heat lams dont dry the food oit at all. They are just abou 50- 60 degrees. And the would take a while to dry anything out
Simon Will so heat lamps are a great tool. Thank you for informing me about the heat lamps temperature, it was nice of you to take the time to send me a reply. I find how an effective restaurant kitchen works. I actually like learning how anything works from a cars motor to the running of a restaurant.
if it took them any longer to plate up the food wud be gone off, how the hell cud that food be hot by the time the customer got it. maybe the waiter microwaves it on the way out, very unorganised for a 3 star kitchen.
Il me semble dans quasiment tous les restaurants étoilés, on sert le turbot à la clientèle. C'est dommage qu'ils n'en restent presque plus dans le monde. Ce serait génial si ces établissements pouvaient utiliser des poissons plus durables du point de vue écologique. Attends, ce n'est pas un bon cuisinier qui sait utiliser des ingrédients modestes pour faire des chef-dœuvres?
By the time the plates are served to the guests, the food is all cold. They seems to spend more time assembling the components and dressing up all the plates than the actual cooking.
The kitchen is dirtier, more cluttered and less organized than I would have imagined. My chefs at Savoy, Ducasse and Robuchon would have killed us if we kept our stations like that. Hard to believe this is l’arpege run my M. Passard
this kitchen is beautiful, but the staff not happy , no smiling face of the staff, they are all sad', the best ingredients to the food is smile and sing. i think this chef are so arrogant to the staff he never smile. garnishing food was beautiful but alot its look like CHOPSUEY..
I ate hear a few years back. The presentation is an afterthought. And the service was super pretentious. Which is somewhat typical for 3-star French restaurants, especially when serving foreigners. But the Chef/owner not the Chef de cuisine in the video is pretty inspiring. They grow most of their own vegetables. The food is really simple, and everything is picked that morning and basically cooked to order. Honestly, you can taste the freshness of the vegetables, and the guy is a genius at flavor and texture combinations. I think we had 10 or 12 courses, and a lot of them were nothing special, but 2 or 3 of the courses I still think about from time to time 5 years later. It's not trendy the guys been just cooking his own way for 40 years, not paying attention to the food trends. Also, some of the best chefs in the world learned from him or one of his proteges. So for me, this is a temple of gastronomy. And I would definitely go back.
Interesting comment here, reminds me of the “I rate it a perfect score of 5/7” meme
hating for nothing what means afterthought?
What do you call a "super pretentious service"? What made conclude that they had a different way to serve foreigners?
You ate an ear? Here-here!
I wouldn't dare send food back to this kitchen after looking at all the work involved in putting together each dish.
I watched a number 3 stars restaurants scens. What appears to me is that the French kitchens serve food that looks like food. Not drips with leaves on top, just carrot looks like a carrot.
... since*.
@@einundsiebenziger5488I think he meant "Scenes"
Having personally met Alain Passard and eaten at L'arpege this past summer, I can say the food is top notch. Make judgements on the food itself and not on what you see in a video.
Robert Laverock were you able to pay your rent that month after eating that overpriced shit
Freaking beautiful! Looks exactly like the French restaurant where I work
They seem to be doing fine. If you think they are doing a bad job, please specify what. I do not agree that they seem lazy or slow, they work with precision. For the arrogant part I would introduce you to yourself.
I think people are too used to the 1g meat on table memes.
Oh better grab the platter not the bird,we are on camera 1:12 haha
I interpret it as him playfully pretending like it's for him and he grabs the whole thing to eat.
aaaahh 3 Star All inclusive Hotel Restaurant ... now i unterstand !
Did that lady in the beginning let the towel she was cleaning the rim of the plates with touch the ground?
out of what the tittle are, the way their working is so gorgeous... team work are the main point that i saw in this video !!! great job
look at a video of mugaritz working, that is really beautiful, this seems to be very messy
... what the title* is* the way they're* (!) working.* Team* work is* the main point ...
First rule of cooking school you remember. Hot plate hot food 👌
Such a small kitchen. Wow.
They are plating the food like it's a conference centre kitchen and not a 3 star Michelin.
And I love that. Let the food speak fpr itself with taste
Very good business with veges
my hole 3 star
thank you so much for video
2:03 Someone does not get an orange carrot.
3TAVVVBBBBBBBBBBBNJJJJKKKKKITAVVBBBBBBBBBNNNNNJJJJKKKITAGVBBBBBBBBBBNNNNNNNJKKTATAHBBBBBBBBBBNNNNNJJJJJKKKKKKKKTAYVVBBBBBNJJJKJA. AHCVBBBJJJJJJKKOA GHBBBBBBBBBNNJJJK
😂
Viva Italia🤗
*nichts auf dem Teller aber alles auf der Rechnung*
...A chef of this calibre should know this...
No one in all these comments acknowledges that this is restaurant does not have a set menu and is daily created by Chef Passard the quality of produce here alone is above the comments. The turbot was carved tableside
That is a well equipped kitchen.... I mean the one next to them that you can't see.
Straight from the pot in a 3m star? Why no one is using a service tray?
I am so hungry now !!!!
You would have been even more after lunch ..
So were is the fish?
Even I was expecting fish on the plate
Tongs?
How’s the food stay hot?
super pro kitchen
Sometimes greatness comes from chaos, makes a better cook too
Hope those plates were piping hot when they started.
Gorgeous.
3 star?
agreed this all seems a bit random, they must have a hell of a wine cellar some bloody good wait staff and a hell of a location to pull off three star status
probably all oft the the "experts" commenting here have never stepped on a kitchen in their entire life
The presentation looks pretty much just okay, considering it's a 3 star restaurant, but then again in the star rating goes a lot more then just the cooking. For example, the location, wine selection, wait staff and attentiveness as well as I quote from michelin guide itself "personality of the chef". Then again, from looks alone one cannot taste the food, so I guess it tastes fucking amazing, else it wouldn't have 3 stars.
What’re you talking about you dog shit eater
the guy places one vegetable at a time and yells at his staff to hurry up. The food looks outdated, it's probably tasty, but one would expect more from a rating that high
Alright gordon Ramsey.
Joli turbot grillé, avec un beurre blanc, délicieux
Si c'est pour deux, de belles portions ❤️❤️❤️
I think I read that this is one of the world's top-10 most expensive restaurants - prolly pretty good grub I'd guess :-)
Yea , you tell them !
If it takes 3 times the time to plate as it does to cook the food, that is s problem. Too many people plating.
The small pass space is stressing me out
thats intense, was everything cooked on the fly? wheres the line? where is all that food coming from?
By the time this gets to your plate, it's fkg cold!
Kiitos
wouldn't this food be stone cold by the time hits the table
what an awkword place to plate up
The kitchen looks very cramped for a 3-Michelin star place.
Looks extremely chaotic for a 3 star
must be a banquet. busting out the old tongs
No 3 star kitchen plates out of rondeaus
L'effet de la caméra, à 1:15 le cuisinier veut prendre le poulet à l'ancienne avec les mains pour le découpage puis finalement
Saisi le plat. Il fait un petit mouvement de tête qui indique: "ah oui c est vrai on est filmé aujourd'hui "!!!
guarantee the gloves and hair net are for show
SlowJoman actually,they ALL shoul wear hats and cover their head...and the gloves are used because it keeps the plates clean...
Quay in Sydney is one of the best restaurants right now, you have any idea what you talking about?
Elle to idiots like you who don't cook or don't want to cook , overpriced food at a lot of these places that don't fill you up and sometimes lacking flavor ,that dude needs his head out of the clouds and come back to earth. Napoleon complex
At 1,13 that guy tryed to take the bird with no gloves but wait,he's on camera:)
FASTER!!
ah well... might wear gloves because they`re being filmed, sometimes gloves are pretty helpful when preparing dishes dishes with mostly very hot contents. dont need gloves up to like 160° celsius myself when preparing plates, but they seem to be very focused on hygene etc, must have for running a 3* restaurant. though this is for show imo
3 sterren ?
I wonder if the customers in michelin star places ever get hot food
They do. There're special lamp tables for that. Anyway, that's really pretentious cooking.
+Ordo i don't see any lamps. So that food is not up to standards for sure... that's not a good demo to show people l'arpege. no way...
You dumb. Then it wouldn't be Michelin star.
XD bam "im the best " XD
😂😂😂
For a 3 star very slap dash
I hope this tile is a joke..
3🌸🌸🌸!?!?!
That's generous
That's a few cold plates of food going out..
Hmm, what happened to the fish?
Probably served at the table
@d2touge as simple as 3 m stars gt, dawg.
Hurry up cooks plates getting cold
I think this is staff food
This guy needs a bigger pass
That fish and bird looked nice, it'll get cut and spread across six plates though, probably...
They don't wear gloves in real life
Can't believe how slow theseguys are moving
Gary Brown food like that cant be rushed out
Yeah it can't be rushed out and another thing it can't do is get your stomach full. These restaurants are for people with way to much money for their own good, dumbasses wasting their money trying to impress a girl ,or the annoying foodie. That's about it.
This can't be a 3 star Micheline restaurant. I have never seen a high level kitchen plate like that, nor work like that. And before anyone says anythings, I am a chef.
Phanuèl Omar Armando Humbertó Quiñonez yeah yeah everyones a chef
Ryan Giordano nah they ain’t, and he’s right. I’m a sous at per se and I think need to do research on this place because this seems fishy.
I'm not a chef, but this kitchen looks chaotic for a 3 star!
Batch heating veg mis in a rondo? What?
Im damn sure when the food went out to the table it was Ice cold!
Plate is warm btw
It took 2 minutes for him to plate the hot veg and send it out. Ice cold?? You’re a hater
min 1.43 , this is how they truely plate this dish ! And then comes the "michelin" COVER
It's not about how they do it because it's obvious, they have to chose the fastest way.
But why continue to recit and hide a natural/real way to cook and serve?!
Quando si dice che la montagna partorisce un topolino
Et le mec il bosse à quelle heure plutôt que de faire le beau là à renifler les plats ??
The food will be cold!!!
no they lay the plates on a heating table
I've always wondered how they keep the food warm while still plating other dishes for the table. I have seen some restaurants using heat lamps but too long under them and the food dries out. Some places heat their plates to help keep the food warm. I'd love to go into some restaurants to see how everything is done from purchasing ingredients to the finished dish.
Amy Rivers well usually there is a heat shelf for plartes. And heat lams dont dry the food oit at all. They are just abou 50- 60 degrees. And the would take a while to dry anything out
Simon Will so heat lamps are a great tool. Thank you for informing me about the heat lamps temperature, it was nice of you to take the time to send me a reply. I find how an effective restaurant kitchen works. I actually like learning how anything works from a cars motor to the running of a restaurant.
no... it's called a passe, it's a constantly heated desk at about 70 degree
3 Michelin star and they're still wearing paper hats.
3TAAVVVVBBBBBBBBBBBBBBBBHJVBB. TAVVVBBBVBBBBBBBBBBBBNNJHA
it's better than nothing
That's what I called a freaking joke OMG !!!
what?
he's a bit miserable, and the way he addresses all his staff too...
Very egotistic guy. He must be a nightmare for work for.
thats just how it is in a kitchen in France...
Ca fait cantine ...
if it took them any longer to plate up the food wud be gone off, how the hell cud that food be hot by the time the customer got it. maybe the waiter microwaves it on the way out, very unorganised for a 3 star kitchen.
I thought 3 michelin star was best in the world, doesn't look quite up to scratch imo
Wtf. Why wear gloves and use tongs at the same time. A waste of time
jan Lagat tell that to health department inspectors. Chefs don’t make the health codes but we have to follow the stupid rules that make no sense.
For proper placement of the veg..
thats a one man job where i am from
lo chef si e' fatto una pezzata sicuro
So much theatre when food is served its cold so much for a hot meal in icy michelin countries
Seems really frickin chaotic.
Organised chaos.
Organ wised mayhem.
SethHesio Organ wised may ham
Hmmmm... organ wised may ham..
Ham in may bro.
Pourquoi il sent trop pret
Il me semble dans quasiment tous les restaurants étoilés, on sert le turbot à la clientèle. C'est dommage qu'ils n'en restent presque plus dans le monde. Ce serait génial si ces établissements pouvaient utiliser des poissons plus durables du point de vue écologique. Attends, ce n'est pas un bon cuisinier qui sait utiliser des ingrédients modestes pour faire des chef-dœuvres?
Petit con
looks like a cluster fuck
This is 3 star.... I’ve eaten in fast food places where they don’t put their faces near the food & smell it like it’s their own fart
fucking food touched by 100 hands ! and clothes wiping table and plate haha so hygienic
Why is that guy rubbing his nose in the food for??
budmangt2 because he's so high on MDMA and powder cocaine
By the time the plates are served to the guests, the food is all cold. They seems to spend more time assembling the components and dressing up all the plates than the actual cooking.
really not impressed. and the gloves are just silly
The kitchen is dirtier, more cluttered and less organized than I would have imagined. My chefs at Savoy, Ducasse and Robuchon would have killed us if we kept our stations like that. Hard to believe this is l’arpege run my M. Passard
Ha ha who are you mate?
this kitchen is beautiful, but the staff not happy , no smiling face of the staff, they are all sad', the best ingredients to the food is smile and sing. i think this chef are so arrogant to the staff he never smile. garnishing food was beautiful but alot its look like CHOPSUEY..
ChefEdsel yeah if I worked under this guy and wanted to quit I'd break his jaw and spend 30 days in jail for it
no organization