To all the people who do not know what they’re talking about: One, this is part a multiple course menu, and from the way the plates are going out and being prepared I’m arguing that it’s most likely the Chefs tasting menu which is usually around 8 to 12 courses. Though probably on the 8 side due to the portions being a little large for 12. Two. I hate comments like “I can get good food for a fraction of the cost blah blah blah why would I spend hundreds of dollars for that” cool there’s a lot of decent priced restaurants out there or you can cook for yourself. The reason people spend that money is because they’re looking to have a nice time, treat themselves, taste something fantastic they’re not looking for good they’re looking for extraordinary. Most of you idiots commenting probably don’t have the pallet to even identify the tastes if you were to ever be lucky enough to try some due to your tongues being corroded by daily Big Macs.
@@bensonfang1868 I suppose you're right. The 2's want to be 3's, so they do as the 3's do. 1's can be like market stalls or food trucks, lol. 1's are often like local hotspots.
I just fucked up my stage at a 1 star Michelin tonight... Feeling bummed, but I'm still here watching these videos. Still have the passion :) I appreciate the silence of this kitchen.
Jesse Rockwell I know I’m late to the comment. I hope your doing better now and you are where you want to be. From one professional to another, keep your head up (or down in the kitchen lol), keep cooking, and stay passionate. Cheers from Las Vegas.
7 years later. How are you doing.. are you still in the kitchen. I worked at a michellin star restaurant in dc and always felt part of assembling line.
@@stefanoceraglia7061 no I mean that there's plenty of "chefs" who come at restaurants to tell you how things could be made better ( frustrated people who individually think to know how to achieve perfection but who knows why none of them actually do it but at best they have a food blog and an Instagram account )
I’m sure the food is good but I don’t give credit to “chefs” that aren’t even breaking a sweat during service. Most of these 3 star restaurants do no more than 50 guests per night..I sure as hell could spend three minutes saucing and garnishing a plate with a kitchen filled with other cooks for that sort of service. Let’s see them execute the same while doing service for 300 in a privately-owned restaurant expecting the same standards. Exactly why I’ve seen so many CIA grads quit, they expect this kind of slow shit.
@@KitchenDog03 but doing service isn’t the hard part when you work in a place with such precise prep work.. the amount of prep that goes into it is where the skill is shown lol
Side bar to the comments section taking points: this is Food being prepared at a 3 Michelin star restaurant, not Service. Am I just misled for thinking I was about to watch the service side of the business? Or is this also considered service, and I just don't have a full understanding of the jargon?
Just wondering how they are able to prevent saliva or sweat from coming into contact with the food. Or dont they really mind it? Just curious. Im not complaining or anything hehe. I guess the silence keeps the saliva away.. but how bout in other less quiet restaurants? Hmm.
Those are heat lamps. Many have a reddish tint because the heat they’re designed to project is in the form of infrared light. Those lamps are what allows them to take enough time plating to be so precise. Otherwise the food would be cold
Not all restaurants are like that, only highly rated restaurants tend to be like that only because you have to be 100% in the zone. There are literally hundreds of cooks applying at 3 star restaurants every year, wouldn't wanna lose your spot
Everyone so scared of fucking up, one fuckup and you have a maniac screaming(every chef that gets 3 stars is, come at me) And big chance you get demoted/fired. Source: worked michelin kitchen
@@philippinegovernment1 My friend, thankfully i haven't seen it yet either, but I hope you get the point.. If someone is sanitised it doesn't mean he can put tools in his mouth and then with the same tools touch the food he is about to serve.. You agree?
So they had 8 people quirting some ish on plates and 1 person cooking. Then everybody touches the food so it looks perfect. Most places that would be one plate of fish and they cut it up and out 1 tiny piece on each plate. The funniest part is the 2 dudes that pull mini leafs of whatever off the plant and put them in the sause.
***** You're so fucking stupid, this isnt just one meal where you come and eat and get stuffed like i bet you do in mcdonalds. this is 6-7 maybe sometimes 10-12 courses. Fat fuck.
RossLinden97 So fancy. Nothing like paying hundreds for a bite of something 8 people spent 15 minutes touching so it looks perfect. I like to eat good food but who cares if they present it like art? Food is to eat. You seem to be a food expert so i bet you are on the heavy side.
***** no, im a chef at a Michelin starred restaurant. You are one of those people who dont care what they eat aslong as it goes in the stomach. You also prefer quantity over quality by the looks of your dumb logic.
RossLinden97 I dont pay alot to eat small portions of exotic foods if that is what you mean. And if I saw 8 chefs feeling my food up it would make me want to puke. Food can taste good without being a art form.
It's too common when someone doesn't know what they're supposed to be doing in the kitchen that they default to trying to look like they're doing a lot, while getting nothing done.
Is this place really a 3 star? I don’t get it. There’s only 3 textures on the plate, 3 or 4 different purées or gels ( which, by the way, we’re sitting on the plate for a solid 2 minutes under the hot lamps, there’s no way they don’t have a horrible skin on them), the fish, and whatever that minuscule amount of crumb is that’s sitting on top of the fish. I don’t see how that much overuse of “baby food” can gain a 3 star. Now, maybe it’s great, I don’t know, I haven’t eaten there. Just going by first impressions. And why that required 5 chefs to dress those plates is a mystery to me
Sulla cucina non posso dire nulla il patto bisognerebbe mangiarlo certo che però sono un po' sozzoni, tre stelle ci deve essere perfezione e qui mi sembra da me che lavoro su un albergo tre stelle a Jesolo ma un casino del genere non l ho mai fatto
I mean they do prep for most of the ingredients hours before service, so at actual service they just have to focus on maintaining the cook times and high levels of presentation
from the comments, 2:13 and 5:11 are two examples of something going into a mouth then back onto a plate. pretentious yes, but where will you find better quality eating than michelin restaurants, besides the service and feeling like royalty
Guys a freaking cross contamination video waiting to happen. He has and will again made people sick that have eaten his food. Food handling is appalling at best horrifying at worst. I'd fire the gentleman almost immediately.
No one inspects these establishments because they know how fu.cked up the chefs are and if they will ever find anything wrong in your fridge , section or plate you're totally fu.cked 😉💪🤘
I was thinking the same thing. The head chef was wiping his hands with the one towel. Wiping fish and then his hands and touching with no gloves. Hopefully no one has a seafood allergy. Cross contamination much??
Michelin Star restaurants are for people who want pay way too much to eat a minuscule piece of art filled with foams gels crisps and freeze-dried stuff, rather than just a delicious filling meal.
Restaurants are for people wanting to waste money. Just stay home and eat bread+butter - Cheaper and tastes good. Never understood how anybody could willingly pay more than 2$ per meal...
@@sugar5374 Haha somehow I sense the sarcasm in your comment, and obviously people are going to restaurants for beautiful flavors and presentations, a whole experience. But all these "deconstructions" of dishes and weird texturizing of already-delicious foods, and such small portions to make you savor your two bites, and to jack up the price, seems pretentious and silly. I wouldn't be surprised if they plated a turd, three ways, one foam, one gel, one crisp, and charged guests $500 to eat it.
You dont have to get it. This is the highest standard of food you can achieve. The restaurant, the service, the wine, the food, everything is absolutely perfect. This is not something you will have everyday, everyone likes normal comforting meals. This is more of an event. You have to experience it, to understand
I'm definitely not the target market for this kind of stuff. I like things a little more simple. Street food is where the best bang for your buck is. Plenty of art and skill goes into making those dishes, and it's cooked reasonably fast. A little more upscale, is going into restaurants where the chef cooks the food in front of you. All part of the entertainment while you wait. Good stuff.
Street food, you know why? Because a large part of the restaurant expenses is real estate. If you remove that + the service, you only pay for the food.
I don't know cuisine, but I know staffing. He has 2 chefs spending 5 minutes to put dots of dressing on the plate, and 3 servers waiting 2 minutes each to deliver the food. Now extrapolate that error for every plate over a 4-hour service. Your customer is not paying 40 euros for unbelievable food; they're paying for your employee management mistakes.
@@Chris-tq2xu It's interesting you edited your original response, citing some profound knowledge about this specific restaurant's nightly cover count and off-rush staffing levels. Perhaps you caught yourself, as you say, talking bullshit? Your introspection is commendable, but it excuses neither your ignorance nor your arrogance.
You didn't clean the grill or season it before you put the fish on there...Big No No... Excellent Dish Well thought of Bravo I know a Chef with this style.. well to do
, I would like to say im not a chef at the restaurant I work , im FOH as a Hwaiter , , I know how bad is to critisize someone's work , especially when you do over 65 hours per week , especially when you are paid for 45 and also especially from a colleague , but colleague who works not at that calibre establishment , but in a bistro-style service and "cooks better then you" in the comment section and knows better...anyway I don't want to critisize or to tell some of those guys how to do their job , my point just is compare to this place and our 1 star Michelin restaurants ,with a chef who was working in a 3 star restaurant almost 20 years (I will keep his name atm) so our 1 star Michelin makes the same , if not even better style cooking with even more attention to the details ,in with much cleaner way , not a** to mouth ,pardon , but the camera man doesn't make a good advertise showing how the sauce chef tastes some of the sauces licking his finger just then plate the dish , my apologise , I see it was 2012 but doesn't matter , we hold the star over 20 yrs
alot stuff seems not right ffrom the movements to santairy cross contan im sure these guys are outstanding but ya the fish guy your washing dishes for a week while i train you ..im putting jose in your spot .
I cant believe it. People putting fingers in their mouth and then touching food and on camera thats just a joke. Guy keep moving the fish around on the grill, let it sit there and bloody cook the fish has no colour. No colour no flavour. And dont lick your equipment that you use to place the fish on the plate.
Wow, look at all those fingers touching the food. The higher class the restaurant, the more fingers that touch your food. Well, at least all you McDonalds & Burger King aficionados don't have to worry about that...
Dude... it’s art... on a plate as food which you eat. It is an experience with great impact on the people who eat there. Would you spend 200 dollars to go see your favourite music artist? Why not in a restaurant like this?
I just read the comments and can not believe. All the people knows the job better than chefs from Michelin Star restaurant. So why you do not have any?
Hmmm, so do I know the ingredients to every mother sauce in my sleep? Probably not. DO I UNDERSTAND NOT TO LICK THE SERVING UTENSILS!? Yeah, I do. Fuck any rating system that cares more about colorful dots on a plate than either taste or basic hygiene.
In years to come people are going to laugh at all these little blobs and scrapes of gel and foam, nothing wrong with a bit of culinary innovation, but this sort of thing looks old already. Suppose it's convenient for the restaurant. pre-prepare all the various gloops in the squeezy bottles , then you just have to cook the fish and do some advanced fingure painting and you're done! But I can't help think it looks a bit try-hard and boring tbh.
And much more, they often order their sauces from factories ready. It is a big problem in France for example. They aasemble a dish now, not cook it. It is all precooked in the morning or day before. So actualy you just pay all those people in the kitchen to put something on your plate, the productsare often the same you get in supermarket. After my studying at the Bocuse Institute I do not go in such restaurants anymore.
compared to other countries, this is a joke techniques and recipes for fish. The only thing to complment is about plating. Some other countries, require stocks to be premade like a few days before with 20 differnet ingredients to give a slight taste when sizling the fish. This is just simply grilling and the chef who did fish really has bad hand, he slips the fish so much.
All that unnecessary fiddling with the fish, and all the effort, and the fish still looks depressing, tbh I think that guy will have a difficult time handling any bigger portions of fish
PS This is why you pay so much for the food in these places not because it's that high of a quality because you got too damn many people hired to do the job they got to figure out a way to pay them
You neva worked as a Michelin Chef or Commis I think souls Sht up. Its Neva Too much, its all about the Flavour, its all about the detail, it all about the Harmony off the diverse Component they on plate and for sure its about Art thats Michelin Star Cooking Since 1980 Dude so don't judge this Hard job (work). We Stay 6 days per Week in Kitchen each day 11- 14 Hours!!!!!
@@gerdnienhaus314 luckily i am shaking my balls in office and only works 38 hours a week with income of $55 000 pound a year. Thanks for feeding me with all your hard works!
Instead of putting drops of each puree into neat patterns you can just put a dollop of each. Literally 5 staff members dropping puree on 6 plates. You can have one person do all that in half the time if the dish is not made to look so fucking pretentious. At the end I count 9 people standing around, one was the chef putting the fish down and the other was a sous chef putting something on the fish. It's a fucking joke.
each one of us may have something to say about the portion, the aesthetic, the team... to talk we just should eat it... but that a 3*** Michelin star season the fish over the desk is FUCKING UNACCEPTABLE... even the noodle shop in front of my home season its food on a "escoffier"
Would you ever consider this when your grandma is cooking for you? Dining at a restaurant means trust. Thats why I choose to eat at high quality restaurants which I know instead of ordering from a random place. I trust those guys to wash their hands properly. And if there's sweat... I haven't heard of any sweat poisoning so far. There's sweat on my own hands, too.
In less than 37 seconds this kid has moved those pieces of fish around so much I'm surprised they had a chance to cook! Not to mention the sanitary issues no gloves no hair nets no hats. Oh and let's not forget an extremely heavily padded kitchen with half the people they're not needed
To all the people who do not know what they’re talking about: One, this is part a multiple course menu, and from the way the plates are going out and being prepared I’m arguing that it’s most likely the Chefs tasting menu which is usually around 8 to 12 courses. Though probably on the 8 side due to the portions being a little large for 12. Two. I hate comments like “I can get good food for a fraction of the cost blah blah blah why would I spend hundreds of dollars for that” cool there’s a lot of decent priced restaurants out there or you can cook for yourself. The reason people spend that money is because they’re looking to have a nice time, treat themselves, taste something fantastic they’re not looking for good they’re looking for extraordinary. Most of you idiots commenting probably don’t have the pallet to even identify the tastes if you were to ever be lucky enough to try some due to your tongues being corroded by daily Big Macs.
Coming from a high volume hotel executive I totally get it people act like morons to try to make themselves look brite or in this case stupid.Chef
The 3 star restos are all about atmosphere. In my experiences, the 1 and 2 stars have food that's just as good.
🤣🤣🤣
He's not wrong in this
😉💪🤘
@@Chironex_Fleckeri 2 stars maybe but from what I’ve seen one stars have the most variation while 2 vs 3 star food is harder to distinguish.
@@bensonfang1868 I suppose you're right. The 2's want to be 3's, so they do as the 3's do. 1's can be like market stalls or food trucks, lol. 1's are often like local hotspots.
I just fucked up my stage at a 1 star Michelin tonight... Feeling bummed, but I'm still here watching these videos. Still have the passion :) I appreciate the silence of this kitchen.
Jesse Rockwell I know I’m late to the comment. I hope your doing better now and you are where you want to be. From one professional to another, keep your head up (or down in the kitchen lol), keep cooking, and stay passionate. Cheers from Las Vegas.
Eric Mack where in Vegas r u at Eric?
7 years later. How are you doing.. are you still in the kitchen. I worked at a michellin star restaurant in dc and always felt part of assembling line.
@@juanalberto8622 lol how many seats?
Don't give up!
5:11 3 stars mouth cleaning gripper service. Scary.
Wheres that mouth been , eeuwwww, hurl
Michel Rodrigues so gross, unbelievable.
i dont get it
SmokeHez the guy plates half of the fish then stick the tongs/plating sticks in his mouth to clean them off
what a bunch of amateurs
2:13 and 5:11.... saliva in food... awesome!
Lol sharp eye !
Wow, good attention to the detail.
This Is very instructive, thank u for sharing!
Too many "chefs" in the comment section
If only you could see how many come to eat at the restaurant 😂
how many are paid?
@@stefanoceraglia7061 no I mean that there's plenty of "chefs" who come at restaurants to tell you how things could be made better ( frustrated people who individually think to know how to achieve perfection but who knows why none of them actually do it but at best they have a food blog and an Instagram account )
I’m sure the food is good but I don’t give credit to “chefs” that aren’t even breaking a sweat during service. Most of these 3 star restaurants do no more than 50 guests per night..I sure as hell could spend three minutes saucing and garnishing a plate with a kitchen filled with other cooks for that sort of service. Let’s see them execute the same while doing service for 300 in a privately-owned restaurant expecting the same standards. Exactly why I’ve seen so many CIA grads quit, they expect this kind of slow shit.
@@KitchenDog03 but doing service isn’t the hard part when you work in a place with such precise prep work.. the amount of prep that goes into it is where the skill is shown lol
2:48 can't even flip a fish properly, 4 in a row failed !!!!
lol good eye
Ril Dank lmao why did I skip ahead and watch it lol
2 stars for that
Wait do you have 4 michelin stars?
Ril Dank adds extra La flavour
Kin-ah 'ave sum keyetchup with thayut? Puhleese, Thanky!
2:41 sanitation violation. Not that i give a shit being a chef as well. But at three star on camera. Balls.
Side bar to the comments section taking points: this is Food being prepared at a 3 Michelin star restaurant, not Service. Am I just misled for thinking I was about to watch the service side of the business? Or is this also considered service, and I just don't have a full understanding of the jargon?
what's that pins at 2:58 ?
He's just checking the temperature in the center of the fish touching the pin with his lip, old school technique. :)
Just wondering how they are able to prevent saliva or sweat from coming into contact with the food.
Or dont they really mind it?
Just curious. Im not complaining or anything hehe.
I guess the silence keeps the saliva away.. but how bout in other less quiet restaurants? Hmm.
My God, German kitchens are clean !
They work on the food without gloves 😳🙄
My restaurant kitchen has a lot of yelling and objects being thrown around the room
Anyone have any idea what chef is doing at 2:59? Whats that for?
JimOnFoot looking how hot is the fish in the middle
I understand everything except the red light on the pass. 🤔
they are heat lamps, and its "passe" :)
I will never understand why the portions are so small
Why they decor the food with red light?
Those are heat lamps. Many have a reddish tint because the heat they’re designed to project is in the form of infrared light. Those lamps are what allows them to take enough time plating to be so precise. Otherwise the food would be cold
Must be weird to work in that environment.. so silent
That's normal when a kitchen's busy...
All restaurants are like that when things are busy and everyone's focused.
I wish to work in high class kitchen
Not all restaurants are like that, only highly rated restaurants tend to be like that only because you have to be 100% in the zone. There are literally hundreds of cooks applying at 3 star restaurants every year, wouldn't wanna lose your spot
Everyone so scared of fucking up, one fuckup and you have a maniac screaming(every chef that gets 3 stars is, come at me) And big chance you get demoted/fired. Source: worked michelin kitchen
Here come the arm chair chefs that had a banging meal at harvesters
5:13 did he lick the tool wich he is serving food with???? wow
What?! Fyi all employees assigned at the kitchen are surely sanitized idiot...
@@philippinegovernment1 hahahhahha so what??? Let them spit in the plate then.. Would you eat it since they are "sanitised"?
I haven't seen yet people want to spit their saliva on the plate. That is disgusting!
@@philippinegovernment1 My friend, thankfully i haven't seen it yet either, but I hope you get the point.. If someone is sanitised it doesn't mean he can put tools in his mouth and then with the same tools touch the food he is about to serve.. You agree?
All that drama to create an art installation and we didnt get to see the completed item bah humbug.
Meanwhile in my kitchen.. i just cook a pasta all'arrabbiata :)
Good stuff
🤣🤣🤣
I’ll have some of that!
So they had 8 people quirting some ish on plates and 1 person cooking. Then everybody touches the food so it looks perfect. Most places that would be one plate of fish and they cut it up and out 1 tiny piece on each plate. The funniest part is the 2 dudes that pull mini leafs of whatever off the plant and put them in the sause.
***** You're so fucking stupid, this isnt just one meal where you come and eat and get stuffed like i bet you do in mcdonalds. this is 6-7 maybe sometimes 10-12 courses. Fat fuck.
RossLinden97 So fancy. Nothing like paying hundreds for a bite of something 8 people spent 15 minutes touching so it looks perfect. I like to eat good food but who cares if they present it like art? Food is to eat. You seem to be a food expert so i bet you are on the heavy side.
***** no, im a chef at a Michelin starred restaurant. You are one of those people who dont care what they eat aslong as it goes in the stomach. You also prefer quantity over quality by the looks of your dumb logic.
RossLinden97 I dont pay alot to eat small portions of exotic foods if that is what you mean. And if I saw 8 chefs feeling my food up it would make me want to puke. Food can taste good without being a art form.
***** Every restaurant you have been at in your entire life, each ingredient has been touched by hand (no gloves) atleast 20+ times.
So is this what it takes to get 3 stars? Put a bunch of dots of random sauce all over the plate and a piece of meat in the middle?
It's too common when someone doesn't know what they're supposed to be doing in the kitchen that they default to trying to look like they're doing a lot, while getting nothing done.
Hanging underneath those lamps for most of the night... Don't miss that feeling 😂
Me too...
Is this place really a 3 star? I don’t get it. There’s only 3 textures on the plate, 3 or 4 different purées or gels ( which, by the way, we’re sitting on the plate for a solid 2 minutes under the hot lamps, there’s no way they don’t have a horrible skin on them), the fish, and whatever that minuscule amount of crumb is that’s sitting on top of the fish. I don’t see how that much overuse of “baby food” can gain a 3 star. Now, maybe it’s great, I don’t know, I haven’t eaten there. Just going by first impressions. And why that required 5 chefs to dress those plates is a mystery to me
Simplicity is the biggest achievement.
Not impressed, might be that camera in the kitchen made everyone nervous.
bribery and threats are rampant amongst the michelin judges
Should have been ten times cleaner and the uniforms spot on.
Fu.ck these cu.nts
😔🖕👎💉💣💥🔥
they're all so relaxed...slow night?
Disappointed but I hope u can redeem yourselves. Focus on the end product and the output ! Looks good but show more of the end!
dream to work
Sulla cucina non posso dire nulla il patto bisognerebbe mangiarlo certo che però sono un po' sozzoni, tre stelle ci deve essere perfezione e qui mi sembra da me che lavoro su un albergo tre stelle a Jesolo ma un casino del genere non l ho mai fatto
Hello everyone! Looking good
can you call this cooking? 1 chef frying fish and the other 10 just squirting sauces on plates
I mean they do prep for most of the ingredients hours before service, so at actual service they just have to focus on maintaining the cook times and high levels of presentation
do you expect them to cook everything from scratch in service?
That thumbnail showing crumbs of food on a plate. That’s what you get with most Michelin star restaurants. 😆
no hat ?
from the comments, 2:13 and 5:11 are two examples of something going into a mouth then back onto a plate. pretentious yes, but where will you find better quality eating than michelin restaurants, besides the service and feeling like royalty
great chef
Guys a freaking cross contamination video waiting to happen. He has and will again made people sick that have eaten his food. Food handling is appalling at best horrifying at worst. I'd fire the gentleman almost immediately.
Michelin??? nobody have a cook hat and gloves...this is serbian taverna !!!!!!!!!
No one inspects these establishments because they know how fu.cked up the chefs are and if they will ever find anything wrong in your fridge , section or plate you're totally fu.cked
😉💪🤘
I was thinking the same thing. The head chef was wiping his hands with the one towel. Wiping fish and then his hands and touching with no gloves. Hopefully no one has a seafood allergy. Cross contamination much??
🔥🔥🔥
So this is a 3 star? Hmmm interesting..I think some mistakes were made. Blessings. BRITTNEY GRINER
Michelin Star restaurants are for people who want pay way too much to eat a minuscule piece of art filled with foams gels crisps and freeze-dried stuff, rather than just a delicious filling meal.
Restaurants are for people wanting to waste money. Just stay home and eat bread+butter - Cheaper and tastes good. Never understood how anybody could willingly pay more than 2$ per meal...
@@sugar5374 Haha somehow I sense the sarcasm in your comment, and obviously people are going to restaurants for beautiful flavors and presentations, a whole experience. But all these "deconstructions" of dishes and weird texturizing of already-delicious foods, and such small portions to make you savor your two bites, and to jack up the price, seems pretentious and silly. I wouldn't be surprised if they plated a turd, three ways, one foam, one gel, one crisp, and charged guests $500 to eat it.
You dont have to get it. This is the highest standard of food you can achieve. The restaurant, the service, the wine, the food, everything is absolutely perfect. This is not something you will have everyday, everyone likes normal comforting meals. This is more of an event. You have to experience it, to understand
By the time they serve the food is out of date
If this makes u mad, look at Marco Pierre White. Consider this is a high end restaurant. Imagine ur local pub
its like a cockroach in the plate @ 3:22.bon appetit
this is 5 star man not a dabha full plate
ioannis giannakopoulos hahaha
Where are the chef's hat?
I'm definitely not the target market for this kind of stuff. I like things a little more simple. Street food is where the best bang for your buck is. Plenty of art and skill goes into making those dishes, and it's cooked reasonably fast. A little more upscale, is going into restaurants where the chef cooks the food in front of you. All part of the entertainment while you wait. Good stuff.
Street food, you know why? Because a large part of the restaurant expenses is real estate. If you remove that + the service, you only pay for the food.
I don't know cuisine, but I know staffing. He has 2 chefs spending 5 minutes to put dots of dressing on the plate, and 3 servers waiting 2 minutes each to deliver the food. Now extrapolate that error for every plate over a 4-hour service. Your customer is not paying 40 euros for unbelievable food; they're paying for your employee management mistakes.
Stop talking Bullshit if you have no clue please you idiot
@@Chris-tq2xu Just because you don't possess an aptitude for business doesn't make my point invalid.
@@TheCSC017 please stop talking bullshit. It hurts
@@Chris-tq2xu It's interesting you edited your original response, citing some profound knowledge about this specific restaurant's nightly cover count and off-rush staffing levels. Perhaps you caught yourself, as you say, talking bullshit? Your introspection is commendable, but it excuses neither your ignorance nor your arrogance.
@@TheCSC017 edited and delete my original response because you are clueless as fuck and its not worth to discuss that matter with you.
You didn't clean the grill or season it before you put the fish on there...Big No No...
Excellent Dish Well thought of Bravo I know a Chef with this style.. well to do
, I would like to say im not a chef at the restaurant I work , im FOH as a Hwaiter , , I know how bad is to critisize someone's work , especially when you do over 65 hours per week , especially when you are paid for 45 and also especially from a colleague , but colleague who works not at that calibre establishment , but in a bistro-style service and "cooks better then you" in the comment section and knows better...anyway I don't want to critisize or to tell some of those guys how to do their job , my point just is compare to this place and our 1 star Michelin restaurants ,with a chef who was working in a 3 star restaurant almost 20 years (I will keep his name atm) so our 1 star Michelin makes the same , if not even better style cooking with even more attention to the details ,in with much cleaner way , not a** to mouth ,pardon , but the camera man doesn't make a good advertise showing how the sauce chef tastes some of the sauces licking his finger just then plate the dish , my apologise , I see it was 2012 but doesn't matter , we hold the star over 20 yrs
very little portions touched by so many hands......
Where all those people complaining bout speed and cold food at now?
Lots of black specs on the fish, thats not 3 star finesse
That's not a 3 star restaurant...
idiot
alot stuff seems not right ffrom the movements to santairy cross contan im sure these guys are outstanding but ya the fish guy your washing dishes for a week while i train you ..im putting jose in your spot .
Me trying to make myself look productive while doing literally nothing
what a joke
all this just for a 1 fish ,,,,,
To the people that keeps on saying, "This is not a 3 star restaurant", you have no idea what your talking about. It's a 3 star Michelin restaurant!
wah leker smakejlik eten :-)
I cant believe it. People putting fingers in their mouth and then touching food and on camera thats just a joke. Guy keep moving the fish around on the grill, let it sit there and bloody cook the fish has no colour. No colour no flavour. And dont lick your equipment that you use to place the fish on the plate.
Lukasz Falkowski that happens in every kitchen, you just dont know
Wow, look at all those fingers touching the food. The higher class the restaurant, the more fingers that touch your food. Well, at least all you McDonalds & Burger King aficionados don't have to worry about that...
Well theres 5 minutes 55 seconds Im never going to get back....
susan cleary it was a waste of time yet you decided to watch the whole video anyways
damn y'all all hated this? i thought it looked like a well oiled machine, that was cool.
Same thing could have been accomplished with half the staff. Kitchen payrolls way to padded
Gants gants gants les gants
I just want steak on the plate.......hurry up
So basically everyone in the kitchen touches the food with their bare hands......
a lot of negative comments but have any of those people been there.....
And 150 fingers touched your plate
That fish looks like normal fish, just smaller
whats with the Red light?
These are heaters
keeps the plate and everything on it warm
3 stars... and yet when the guy who is cooking the fish screws up the flip to the side. That would never happen in a 3 star
Stop it
C. Bau ist the biggest chef on the planet
It's really strange and interesting that people really pay for it
Its really strange that people with no clue have to write their bullshit everywhere
Dude... it’s art... on a plate as food which you eat. It is an experience with great impact on the people who eat there. Would you spend 200 dollars to go see your favourite music artist? Why not in a restaurant like this?
I think it's nothing but nonsense, the plates don't look like anything, the wannabe is nothing but saying I can eat here rich

@@mehmetcetin5563 eat your Kebap and shut up
Lecker Fischstäbchen
I just read the comments and can not believe. All the people knows the job better than chefs from Michelin Star restaurant. So why you do not have any?
Hmmm, so do I know the ingredients to every mother sauce in my sleep? Probably not.
DO I UNDERSTAND NOT TO LICK THE SERVING UTENSILS!? Yeah, I do. Fuck any rating system that cares more about colorful dots on a plate than either taste or basic hygiene.
I see too many people standing around playing with food and moving things around to look busy.
Eat your tilapia
In years to come people are going to laugh at all these little blobs and scrapes of gel and foam, nothing wrong with a bit of culinary innovation, but this sort of thing looks old already.
Suppose it's convenient for the restaurant. pre-prepare all the various gloops in the squeezy bottles , then you just have to cook the fish and do some advanced fingure painting and you're done! But I can't help think it looks a bit try-hard and boring tbh.
In the future, you will be able to throw a plate onto a 3D printer and it will apply your preset sauces and even a confectionary perfectly.
And much more, they often order their sauces from factories ready. It is a big problem in France for example. They aasemble a dish now, not cook it. It is all precooked in the morning or day before. So actualy you just pay all those people in the kitchen to put something on your plate, the productsare often the same you get in supermarket. After my studying at the Bocuse Institute I do not go in such restaurants anymore.
Wat een flauwekul. en trouwens die kok op 5 min11 stopt zijn pincet in zijn waffel :D
compared to other countries, this is a joke techniques and recipes for fish. The only thing to complment is about plating.
Some other countries, require stocks to be premade like a few days before with 20 differnet ingredients to give a slight taste when sizling the fish. This is just simply grilling and the chef who did fish really has bad hand, he slips the fish so much.
Eat there and then talk my dear :)
Napi! :D
Mickhel star? Cook on flat grilled.
rabelt chandra it’s called a plancha and it quite common in Michelin starred restaurants.
Hats?
After all that attention to detail the food will be turned into shit within 24 hours.
Joking seriously
All that unnecessary fiddling with the fish, and all the effort, and the fish still looks depressing, tbh I think that guy will have a difficult time handling any bigger portions of fish
+Jinc Jin Yeah, from what i've seen on YT about 3M's is that you better carb load before going. sad.
PS This is why you pay so much for the food in these places not because it's that high of a quality because you got too damn many people hired to do the job they got to figure out a way to pay them
this is more art school then real cooking. too much attention to detail
You neva worked as a Michelin Chef or Commis I think souls Sht up. Its Neva Too much, its all about the Flavour, its all about the detail, it all about the Harmony off the diverse Component they on plate and for sure its about Art thats Michelin Star Cooking Since 1980 Dude so don't judge this Hard job (work). We Stay 6 days per Week in Kitchen each day 11- 14 Hours!!!!!
@Gerd Nienhaus
get a life dude
@@gerdnienhaus314 luckily i am shaking my balls in office and only works 38 hours a week with income of $55 000 pound a year. Thanks for feeding me with all your hard works!
Six minutes to make six plates. Terrible.
After eat those, when you still hungry eat that plate though
Where is the sear? No color no flavor!
I ordered a hamburger
Instead of putting drops of each puree into neat patterns you can just put a dollop of each. Literally 5 staff members dropping puree on 6 plates. You can have one person do all that in half the time if the dish is not made to look so fucking pretentious. At the end I count 9 people standing around, one was the chef putting the fish down and the other was a sous chef putting something on the fish. It's a fucking joke.
each one of us may have something to say about the portion, the aesthetic, the team... to talk we just should eat it...
but that a 3*** Michelin star season the fish over the desk is FUCKING UNACCEPTABLE...
even the noodle shop in front of my home season its food on a "escoffier"
85hastasiempre Lol you're so fucking stupid.
RossLinden97 seriously hope you are joking...
85hastasiempre i was actually lmfao.
Sorry but I'm italian... and I'm not familiar with shorts.... " LOL" anyway!!
85hastasiempre haha no problem.
Are u serious
5 chefs all leaning over the food...sweating...saliva ..etc...🤮😷😷
Yeah that's what i was thinking!
Would you ever consider this when your grandma is cooking for you? Dining at a restaurant means trust. Thats why I choose to eat at high quality restaurants which I know instead of ordering from a random place. I trust those guys to wash their hands properly. And if there's sweat... I haven't heard of any sweat poisoning so far. There's sweat on my own hands, too.
Side Winder grandmas dead😳
This has got to be a joke. Noone looks like they know what theyre doing. Everyones just rearanging empty plates 😂
i wud rather go to buffet ...
How many figers touched that dish
In less than 37 seconds this kid has moved those pieces of fish around so much I'm surprised they had a chance to cook! Not to mention the sanitary issues no gloves no hair nets no hats. Oh and let's not forget an extremely heavily padded kitchen with half the people they're not needed
Im no high class but, all that just for 1 fucking fish slice? Like cmon