I used to be a chef and a caterer along with my mother many, many years ago. Before she departed from this world she had instilled in me a deep-seated passion for food and the importance of a wide, versatile pallet. I’d say I’m a good home chef and gourmet enough to have parties/cook for gatherings of people, but once you start getting into this kind of level of gastronomy I’m rather uneducated and inexperienced. I think the highest tier restaurant I’ve had the privilege of dining in was a 5-star in my home city in the US. I don’t think it had even one Michelin though. My question is: is there really a tangible, articulate difference between a 1, 2, and 3 Michelin Star restaurant? Can you describe the major differences? What kinda of things would you expect to see in a three star vs a two or one; and likewise, what kind of mistakes or flaws would be apparent in a one star but be totally unacceptable at a three star? Thanks for your hard work documenting these places. And thank you in advance if you should see fit to answer my questions?
Hi. First of all, thanks for sharing your personal story with us! As for the question, yes and no. The problem is that the Michelin Guide is not very consistent between countries. But within a country / region there are differences. The main difference should always be the food. Every dish is more precise and better the more stars a place has. We're talking balance in flavors and textures, but also sourcing of the very finest produce. Usually, there are also differences in service level, how much work is put into the interior details etc. (even though, according to Michelin, these metrics are not relevant for the stars which are supposedly all about the food). We could write a full article on this topic, but I hope this answered your main question, at least. :)
The concentration of flavor in a three mich is off the charts. A one Michelin Star is probably equivalent to a very good restaurant or a very good dish, what earns Michelin stars in my opinion is consistency. At the three Michelin level in a competitive region you consistently have dishes that have such pure concentration of flavor and clarity it’s absurd. Every restaurant is different and hits different notes but a worthy three star just has an insane symphony of flavor that just wants to make you almost shake with pleasure. Usually a two star will be like a less consistent three star, it might hit the same notes occasionally, but they vary, I’ve been disappointed with two stars before, but I’ve never been disappointed with the few three stars I’ve been to.
Thanks! I never work with the restaurants, but some of my visits are in relation to press trips where we get some additional access. Other times, I just ask to go backstage for some footage, and they rarely decline :)
@@andersandkaitlin good to know, you guys are love, keep doing wat your doing and wish you guys all the best. It's a delight watching your videos, the CUISINES are out of this world and unheard of...GRT 👍🏼👍🏼👍🏼❤️❤️❤️❤️
I originally worked there as a the Chef De Partie but when we started doing mucous mornay I was promoted to Chef De Mucous and would finish the dish at the table
@@andersandkaitlin , I understand that. I have been to their website and couldn't find the track from the list they have. I'd be happy if you could tell me the name of that track, if you remember! Thanks and keep up the good work!
It's symbolism. The Denia prawn or Red prawn is the biggest and most precious prawn in the world and yet most of the world ignores its existence. It's a way of giving it the importance it deserves. There's more to it, Quique's dishes are extremely elaborate but this one in particular (the red prawn) sticks to the basics of respecting the product 100%, that's why the red plastic around it is kind of ironic poetry. And yes, the Denia prawn is cooked (boiled if I recall correctly, as doing these prawns grilled is basically gastronomical sacrilege.
@@ad-zh5ot Correct, this one was boiled. But if you watch my video from when we cooked together with Quique Dacosta and his team, you can see that they use various cooking techniques, like deep-frying and carefully steaming on top of an egg-white meringue. th-cam.com/video/l6TCyrFmGxU/w-d-xo.html
@@andersandkaitlin yeah, I saw that too, but the ones he deep fries and cooks in other ways aren't Denia red prawns, they're small white ones. This doesn't mean Denia red prawns are never grilled, they are and they're still delicious, however the really big ones (size 1, like the ones they serve at Quique's) it's considered unrespectful to the product to grill them and it's usually seen as something only non-locals/tourists would order.
It could be called Mediterranean: light, fresh and slightly salty like the sea. Quique pays tribute to the sea of Eastern Spain in each and every one of its dishes. As usual, G&T is not to my liking, but its touch of rosemary matches the context. Come some spring-summer day. The food and the landscapes will amaze you.
You are misinformed. Chefs in any good restaurant wash their hands properly and work with them as their tools - they don't wear gloves unless it's something they need to protect their hands for. Good hand hygiene cannot be replaced by the use of gloves. Gloves get dirty and are not easy to clean, you would have to change gloves every other minute. Imagine the waste?
I would rather go to Burger King and spend $10 on a Burger, onion ring, and fries, than spend $500 for something that wouldn’t even hold me over for 2 hours lmao
for me everything got tossed away 8 years back like every effort of mine and it is not by chance but by deliberatness of mean toxic bitch in the way effect
![เปิดบ้าน นาราเครปกระเทย 1 ไร่ ขายขาดทุนหลัก10ล้าน เอามาใช้หนี้!!! l [Nickynachat]](http://i.ytimg.com/vi/0jz84VFWVP4/mqdefault.jpg)
I like this if you're gonna go uber fancy with food then go all in and have it be more of an experience than a meal.
damatrix1001 good point!
You paid for the experience too
I'd feel guilty just eating this lmao. Pure art.
i came here from Buffet that Sells 5 tonnes of Duck Every Week
Lol, great TH-cam recommendation right thurr
the chef is very creative ,nice video Anders,hope to see more videos in 2019,
Thanks a lot! More videos on the way.
Pumpkin and King Crab. OH BABY. Now your speaking my language.
One of the best dishes.
Its so funny they wrapped 1 shrimp
Makes it more of a surprise!
i laughed at that too lmaoo.. im guessing it cost $50?😂😂
@@algernietes6118 poor ignorant
Awesome 🙏👍💪 Just fantastic.
Thank you! Cheers!
I used to be a chef and a caterer along with my mother many, many years ago. Before she departed from this world she had instilled in me a deep-seated passion for food and the importance of a wide, versatile pallet.
I’d say I’m a good home chef and gourmet enough to have parties/cook for gatherings of people, but once you start getting into this kind of level of gastronomy I’m rather uneducated and inexperienced. I think the highest tier restaurant I’ve had the privilege of dining in was a 5-star in my home city in the US. I don’t think it had even one Michelin though.
My question is: is there really a tangible, articulate difference between a 1, 2, and 3 Michelin Star restaurant? Can you describe the major differences? What kinda of things would you expect to see in a three star vs a two or one; and likewise, what kind of mistakes or flaws would be apparent in a one star but be totally unacceptable at a three star?
Thanks for your hard work documenting these places. And thank you in advance if you should see fit to answer my questions?
Hi. First of all, thanks for sharing your personal story with us! As for the question, yes and no. The problem is that the Michelin Guide is not very consistent between countries. But within a country / region there are differences. The main difference should always be the food. Every dish is more precise and better the more stars a place has. We're talking balance in flavors and textures, but also sourcing of the very finest produce. Usually, there are also differences in service level, how much work is put into the interior details etc. (even though, according to Michelin, these metrics are not relevant for the stars which are supposedly all about the food). We could write a full article on this topic, but I hope this answered your main question, at least. :)
The concentration of flavor in a three mich is off the charts. A one Michelin Star is probably equivalent to a very good restaurant or a very good dish, what earns Michelin stars in my opinion is consistency. At the three Michelin level in a competitive region you consistently have dishes that have such pure concentration of flavor and clarity it’s absurd. Every restaurant is different and hits different notes but a worthy three star just has an insane symphony of flavor that just wants to make you almost shake with pleasure. Usually a two star will be like a less consistent three star, it might hit the same notes occasionally, but they vary, I’ve been disappointed with two stars before, but I’ve never been disappointed with the few three stars I’ve been to.
@@RYDARUS Well said, and I agree for the most part, except sometimes Michelin is not that consistent either.
Well, for starters: for a diner like this the bottomprice (wine sharing incl.) is €330.
Shared with Abac of Barcelona for me the best places in dined in the world 👍
Cool. Wanna go to Abac next time in Barcelona!
Anders Husa & Kaitlin Orr Do it the beauty is they are both different but for me the best experiences I ever had !!!
Que maravilla.
OMG .... Fascinating 😍👍
Quique is a master :D
Looks amazing.. all tastes etc seem to be great & I also like the amounts. Some tasting menus are way too big & heavy.
This one is unique for sure!
"but the portions are so small"
"and why aren't they wearing gloves"
"no thanks I'll just have a burger"
"this isn't real food"
-an idiot
wonderful video as always! do you work with the restaurants to see the 'behind the scenes' shots? or do they just particularly gracious?
Thanks! I never work with the restaurants, but some of my visits are in relation to press trips where we get some additional access. Other times, I just ask to go backstage for some footage, and they rarely decline :)
Wow I don't even want to know how much you guys pay for all these exquisite meals
It's A LOT!
@@andersandkaitlin you guys stay in NY, USA?
@@biologyenableswhatculturep1497 We are Copenhagen-based, but we travel to New York quite a bit. Kaitlin used to live there.
@@andersandkaitlin good to know, you guys are love, keep doing wat your doing and wish you guys all the best. It's a delight watching your videos, the CUISINES are out of this world and unheard of...GRT 👍🏼👍🏼👍🏼❤️❤️❤️❤️
@@biologyenableswhatculturep1497 Thanks!
Mann,thakyu for recording these for us
My pleasure! Thanks for leaving such a nice comment.
Looks amazing
Magnificent meal!
@@andersandkaitlin no doubt for this
So beautiful, I wish I can go their!
Definitely a place worth a visit if you are considering Spain!
Foodie Stories by Anders Husa definitely! The only problem is going to Spain first😂
Hehe, I'm sure the opportunity will come one day!
* there
Top !
Ooooh. I want to learn how to make this food ❤❤🍲🍲
Halim Shoman check out my video from behind the scenes with Dacosta :)
I originally worked there as a the Chef De Partie but when we started doing mucous mornay I was promoted to Chef De Mucous and would finish the dish at the table
tired of your spam comments :)
🎵 “Quique... do you love me...” 🎵
🎵 “Let’s a Quique (Lock the doors...” 🎵
I,,,,, I,,,,, like more, others more, than this one.
make your self a peanut butter and jelly before you watch this video your gonna be hungry
Haha
no
What's that amazing soundtrack at 1:36 when they unwrap the red dénia king crab?!
All music is from Epidemic Sound, so unfortunately not available anywhere :(
@@andersandkaitlin , I understand that. I have been to their website and couldn't find the track from the list they have. I'd be happy if you could tell me the name of that track, if you remember! Thanks and keep up the good work!
Afraid I have lost track myself :/
@saltyyogurt
Thats the “dead red king crabs” song
The track is Siren screen by ooyy
Go to Dani García 3 Michelin stars in Marbella
Thanks for the tip!
We live in the future.
It is kind of futuristic, yeah!
Quique ng ina, ang sarap-sarap! 😆 😆
what was the point of the red plastic wrap lmaooooo thought it was gonna be edible or some shit
Just to make it a small surprise, and it's like a gift from the chef. :)
@@andersandkaitlin was that thing cooked??
Did you liked it?
It's symbolism. The Denia prawn or Red prawn is the biggest and most precious prawn in the world and yet most of the world ignores its existence. It's a way of giving it the importance it deserves. There's more to it, Quique's dishes are extremely elaborate but this one in particular (the red prawn) sticks to the basics of respecting the product 100%, that's why the red plastic around it is kind of ironic poetry. And yes, the Denia prawn is cooked (boiled if I recall correctly, as doing these prawns grilled is basically gastronomical sacrilege.
@@ad-zh5ot Correct, this one was boiled. But if you watch my video from when we cooked together with Quique Dacosta and his team, you can see that they use various cooking techniques, like deep-frying and carefully steaming on top of an egg-white meringue. th-cam.com/video/l6TCyrFmGxU/w-d-xo.html
@@andersandkaitlin yeah, I saw that too, but the ones he deep fries and cooks in other ways aren't Denia red prawns, they're small white ones. This doesn't mean Denia red prawns are never grilled, they are and they're still delicious, however the really big ones (size 1, like the ones they serve at Quique's) it's considered unrespectful to the product to grill them and it's usually seen as something only non-locals/tourists would order.
I love your vids. Have you been to any Michelin Starred restaurants in London?
deejay Peekay a few. Not made videos, though. Thanks for the kind words!
Enjoying gyoza watching this
Yum!
I bet there are many many things that taste better than raw shrimp!
Sure, but raw shrimp is also delicious. What was your point? :)
even the video looks tasty😂
Haha, mission accomplished then :P
why not give a little description of the taste?can't understand the taste just looking at the video
dark pewdiepie go taste yourself! That’s the point :)
It could be called Mediterranean: light, fresh and slightly salty like the sea. Quique pays tribute to the sea of Eastern Spain in each and every one of its dishes.
As usual, G&T is not to my liking, but its touch of rosemary matches the context.
Come some spring-summer day. The food and the landscapes will amaze you.
"describe taste to me"
what?
woww ça l'aire trop bon myam myamiiii
Oui, oui!
It's Michelin starred. Let's bust out the tweezers.
Maya Lauzon hell yeah! Tweezer tournament!
Still trying to find a fine dining restaurant without CAVIAR 😫
Why?
Why?
i licked my phone a few times before realizing this was a recording
Haha, it happens.
Wow
🙌
Foodie Stories by Anders Husa The only thing missing is Hedda 😂😂😂 (just joking, it's a very beautiful video) 😊😊😊
She is indeed missing! Didn't join me on this trip, unfortunately ;)
🌲🌲🌲
Khinkali rules
Tra stalle misclan
Did you know ,what is the mining BUDDHA ' HAND Please take out this name on your menu
Thanks
That's the name of the citrus.
*** 3 stars michelin and no gloves in kitchen or when serving????
You are misinformed. Chefs in any good restaurant wash their hands properly and work with them as their tools - they don't wear gloves unless it's something they need to protect their hands for. Good hand hygiene cannot be replaced by the use of gloves. Gloves get dirty and are not easy to clean, you would have to change gloves every other minute. Imagine the waste?
I would probably need another meal. The portions are so tiny
Luthaniel Pok these are not portions. You eat every one of these 20+ courses in one meal. It’s called a tasting menu.
Mehr Schein als Sein.
1:02 Dirt under the finger.....ew! So much for "high quality" and "exquisite serving demonstration video
Might as well be the shadow. I've seen way worse.
Venden teatro
¡Cierto! Y sabrosa comida
i like those appetizer, i guess il go for a pizza to eat something
g t please stick to pizza
You right I'll go first.
"that'll be Juan Millian Dolla nigga, pay up"
Bg music is distracting.
Sorry about that.
I am curious, who will not be hungry after eating all these tiny and expensive bites?
Hungry or not full up ? Coz it's a heavy menu with lot of courses and rich product
this looks like a waste of time. I would be angry eating here. This is too far beyond decadence.
Simple solution - don't go there. You're welcome :)
I would rather go to Burger King and spend $10 on a Burger, onion ring, and fries, than spend $500 for something that wouldn’t even hold me over for 2 hours lmao
Then stick to Burger King, what's the problem? :)
when you hungry dont you go. Because there will be no change ( ı'm just joking. realy satisfying?)
Trust me, after 20 courses here you are rolling home. :)
Típico restaurante pijo poca comida en el plato y mucho dinero por ellos
Este es un menú degustación. Buscalo en Google :)
for me everything got tossed away 8 years back like every effort of mine and it is not by chance but by deliberatness of mean toxic bitch in the way effect
i have seen better 2 or 1 star.michelin restourant
Congrats.
Was there. Disapointing.
Sad to hear, had a great meal myself.
Menudo vende humo
No thanks
Waste of money
Nobody asked you to spend yours here.
It's their money they can do what the f they want...
looks kinda grose. the more M stars you get the less food you get....
You've figured it all out, dude.