Cheeses served on a trolley at your table on demand (so called « le plateau de fromages) is the way it always was and should be in a good traditional french restaurant - but you’ll find it less and less nowadays in France…
Yes I like Helene service, restaurant mood and food too. Everything excellent. Are you Michelin fans? We have many excellent Michelin restaurants if you interesting you can see our Michelin list, thanks
@@GourmetBGourmet yes we are, love your channel, we have been to most of the places you have, we are looking forward to going to sketch next month, never been before!
I'm a Kiwi in New Zealand, we don't have any Michelin star restaurants due to no Michelin guide for NZ and Australia. Dining at a 3 Michelin star restaurant is definitely on my bucket list
Hi Everyone @ GourmetBGourmet Thank You So Much For The Beautiful Red Heart and Thank You So Much For Enjoying My Messages And Comments @ GourmetBGourmet 👍👍❤️❤️
@@GourmetBGourmet Hi Everyone @ GourmetBGourmet Thank You So Much For Your Beautiful Message You Are Welcome Too My Pleasure Too @ GourmetBGourmet 👍👍❤️❤️
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we still not considering hide background noisy, or cover by music, we want show real experience as norm customer but control volume for you to watch... you can see and compare of course u may can feel different with sitting there and through video we guess ...
Can anyone enlighten me as to how they made the butter look like a coral reef? Its soft so it wouldn't hold that shape for long. Is it piped through a specific nozzle? I can't figure out the method or what piece of equipment could do it.
The butter looks like coral😍 and I noticed that the cutleries in Michelin starred restaurants have kinda 'dented' mark on the spoon. Or is it just the preference?
Is called A French sauce spoon, the spoon's flattened bowl and thin edge aids scooping a thin layer of sauce from a plate without resorting to tipping the plate, the notch in the bowl is variously claimed to allow oil or fat to drain away from the sauce, or to be a reference to the notch in a fish knife.
@@GourmetBGourmet Thanks for the reply! The reason why I asked is because in another video about Helene, they showed a table setting with tablecloths so I was just curious. The food looks amazing! I will be going in June 2022 so am really looking forward to it.
@@atyloh you are welcome! Core by Clare Smyth also no table cloths, both 3 stars females chef haven’t use tables cloths in London. Helene Darroze good service and delicious foods, you will have a wonderful day in there.
Seems like wonderful cuisine w good service and atmosphere. Just one thing is not good. It is how to brew Gyokuro ( Japanese highest quality green tea). It must have much more tea leaves,and hot water to use suppose to be under 60degrees centigrade. Gran Chef or person in charge of beverage, sommelier? must have taught by Green Tea expert who is not only handle expensive imported tea ,but also knows very well about how to taste and enjoy that tea.
food look amazing good, thanks for the tips of tea, I been Japan tea room, so I understood your meaning, tea ceremony culture. Actually I am interesting of Japanese culture, when Japan open the gate, I will go to visit again. thanks to watching our videos, we have many Michelin restaurant on our list.
we still not considering hide background noisy, or cover by music, we want show real experience as norm customer but control volume for you to watch... you can see and compare of course u may can feel different with sitting there and through video we guess ...
The food looks amazing but at that level to serve it on wooden tables without tablecloths is not good in my opinion. Furthermore the waitstaff is not trained properly as they make too much noise when putting the plate down on the table and serve with the thumb against the plate which again at this level is not good .The thumb should not be touching the plate of the guest and the plate should be delicately placed on the table without making noise.
"Trend" is definitely a factor, just as it is in fashion and other artistic disciplines. But consider that these restaurants are at the cutting edge of their craft, and the water line of what is "cutting edge" determines where the boats float as these chefs and teams learn from each other's work across the industry and respond to and shape contemporary taste. Lastly, think about how a piano piece played by two master musicians can sound "exactly the same" to the untrained ear, but the expert ear can interpret and appreciate variance between the two performances. Fine dining is the same way. What they are doing here is so unbelievably complex with so many variables attached to each aspect of each dish that while the final symphony might seem similars to others you have heard, the devils and angels are in the details both mico and macro.
i‘ m so glad that i‘ m able to cook classical rustical homemade dishes without this chichi. these times i went to those locations are passed and i don‘t need a friendly handclap on my well trained belly anymore.
Great video but one point of critique: Please stop cutting fish like a steak. You just pull it apart with your fork. 05:42 did hurt my poor little feelings.
The masks really give meaning to the word servant class, can't even hear what Kenny is muffling about, hotel schools gonna have much lower enrollment if this continues 😆
Sorry is not easy holding camera and eating food, So sometime I can’t see. my recently video, improve all camera skill, so I can see more and enjoy the foods.
![[LIVE] MCHOICE & MINT AWARDS 2024 at TRUE ICON HALL, ICONSIAM](http://i.ytimg.com/vi/wMewUeT5nbY/mqdefault.jpg)
which one restaurant you want us to go next?
cote
da terra
@@leonosorio5255 yes we already make reservation.
@@marekmagyar5119 cool One cote near me, I may try in future.
All 3 stars
ppl talking so lively in that restaurant , I like that mood :)
I like the cheese service cuttings in front of table, look interesting.
Cheeses served on a trolley at your table on demand (so called « le plateau de fromages) is the way it always was and should be in a good traditional french restaurant - but you’ll find it less and less nowadays in France…
Now im looking that "Made in Japan"Syphon coffe machine,
will be amazing match with McDonald's Sausage McMuffin 😀
good one; I am sure it was actually made in China.
The lamb look very Special and tasty like Wellington beef.
I love every serving.
I'm so hungry I want to eat the corn under your starters.
This is my favourite restaurant by far we go a couple of times a year, never fails on food or service
Yes I like Helene service, restaurant mood and food too. Everything excellent. Are you Michelin fans? We have many excellent Michelin restaurants if you interesting you can see our Michelin list, thanks
@@GourmetBGourmet yes we are, love your channel, we have been to most of the places you have, we are looking forward to going to sketch next month, never been before!
OMG....going there in less than a month!
Dessert look beautiful.
All foods beautiful in Helene Darroze restaurant
I'm a Kiwi in New Zealand, we don't have any Michelin star restaurants due to no Michelin guide for NZ and Australia. Dining at a 3 Michelin star restaurant is definitely on my bucket list
Very impressive menu! The fish, shellfish & lamb dishes for me hit the spot! ☆☆☆for sure
All foods looks yummy, but i like the seafoods. The plating are really good.
The Cheese Course exited me the Most.
Very good video as usual. How did it compare with the other 3 Star offerings in London?
TH-camr wont answer this becauae they are paid influenzer. Thy wont say anything bad
Hi Everyone @ GourmetBGourmet Thank You So Much For Sharing The Beautiful Restaurants And Beautiful Food And Your Beautiful Videos 👍👍❤️❤️
Our pleasure!
Hi Everyone @ GourmetBGourmet Thank You So Much For The Beautiful Red Heart and Thank You So Much For Enjoying My Messages And Comments @ GourmetBGourmet 👍👍❤️❤️
@@GourmetBGourmet Hi Everyone @ GourmetBGourmet Thank You So Much For Your Beautiful Message You Are Welcome Too My Pleasure Too @ GourmetBGourmet 👍👍❤️❤️
Hi Everyone @ TH-cam Thank You So Much For The Beautiful Congratulations Message And Comments And Thank You So Much For The Beautiful Red Heart and Thank You So Much For The Beautiful Thumbs Up And Thank You So Much For Enjoying My Messages And Comments @ GourmetBGourmet 👍👍❤️❤️ And @ TH-cam 👍👍❤️❤️
I was waiting for you guys. I live the way they presented the butter.
Thanks, normally we upload on weekend. The butter look like coral, beautiful.
Amazing experience.
This has been my favorite so far -- would LOVE to dine here....
yes I very like Helene Darroze restaurant London
The food looks delicious and is delicious 😋👍❤️ and thank you so much for sharing the beautiful video @ Gourmet B Gourmet 👍👍😋😋😀😀👍👍🌹🌹❤️❤️
le bruit comme a la cantine!
we still not considering hide background noisy, or cover by music, we want show real experience as norm customer but control volume for you to watch... you can see and compare
of course u may can feel different with sitting there and through video we guess ...
Food looks amazing.
All looks great.
But A 3 Star needs to be well Decorated with nice Table Cloth..don't you reckon.?
Many of 3 stars modern and creative cuisine restaurants no table cloths cover, depend of the cuisine.
I would like to know under starter seeds can eat? All goods like amazing great.
I tried King crab under seeds can eat.
Can anyone enlighten me as to how they made the butter look like a coral reef? Its soft so it wouldn't hold that shape for long. Is it piped through a specific nozzle? I can't figure out the method or what piece of equipment could do it.
Exquisite! Bravo!
Great video but the camera is a little too close to the food.
Noted!
I like how I can't tell wtf is on the plate until she explains it to the last detail
Looks really amazing 🤩
Oops, just saw the bill at the end -- I have good taste!!!!!
thanks
Nice video and great meals but 3 star Michelin restaurant ? Why it is so noisy ? It is like a school cantine
The butter looks like coral😍 and I noticed that the cutleries in Michelin starred restaurants have kinda 'dented' mark on the spoon. Or is it just the preference?
Is called A French sauce spoon, the spoon's flattened bowl and thin edge aids scooping a thin layer of sauce from a plate without resorting to tipping the plate, the notch in the bowl is variously claimed to allow oil or fat to drain away from the sauce, or to be a reference to the notch in a fish knife.
@@GourmetBGourmet I see. Thought it's Michelin starred restaurants signature cutleries 😂 Thank you for sharing with me. I learned a lot! 😍❤️
@@bleachiniac you are welcome!
Very nice filming, however the background noise of obnoxiously loud guests is 🤯😡
Actually in restaurant not too noisy but I dunno why in videos a bit noisy, I will try my best of sound control next time, thanks
Mic not very clear but food looking excellent
That coffee looked water down
Am surprised a 3-Michelin star restaurant has no table cloths? Or is that just for lunch?
Yes, is modern french restaurant with no table cloth, we went there for dinner not lunch.
@@GourmetBGourmet Thanks for the reply! The reason why I asked is because in another video about Helene, they showed a table setting with tablecloths so I was just curious. The food looks amazing! I will be going in June 2022 so am really looking forward to it.
@@atyloh you are welcome! Core by Clare Smyth also no table cloths, both 3 stars females chef haven’t use tables cloths in London. Helene Darroze good service and delicious foods, you will have a wonderful day in there.
Pourquoi il enlève la croûte du fromage ? Il est dingue 😟
Seems like wonderful cuisine w good service and atmosphere. Just one thing is not good. It is how to brew Gyokuro (
Japanese highest quality green tea). It must have much more tea leaves,and hot water to use suppose to be under 60degrees centigrade. Gran Chef or person in charge of beverage, sommelier? must have taught by Green Tea expert who is not only handle expensive imported tea ,but also knows very well about how to taste and enjoy that tea.
food look amazing good, thanks for the tips of tea, I been Japan tea room, so I understood your meaning, tea ceremony culture. Actually I am interesting of Japanese culture, when Japan open the gate, I will go to visit again. thanks to watching our videos, we have many Michelin restaurant on our list.
What was the name of the cheese he was shaping with the spoons?
Everything looks amazing....except the coffee...get James Hoffman in quick
which dish was your favorite?
French butter and Lamb.
Why i always feel like the food is cold, is just me?
The food not cold
Omg anyone know how they made their butter shaped like that?
They pass it through a tamis.
@@maxbarber3719 what is tamis?
Tamis is a fine strainer-you push it thru
@@thecook8964 thank you buddy
Did u work michelin starred?
It's the mold
My humble opinion definitely too noisy for a fine dining 3 star Michelin Restaurant.
we still not considering hide background noisy, or cover by music, we want show real experience as norm customer but control volume for you to watch... you can see and compare
of course u may can feel different with sitting there and through video we guess ...
The food looks amazing but at that level to serve it on wooden tables without tablecloths is not good in my opinion. Furthermore the waitstaff is not trained properly as they make too much noise when putting the plate down on the table and serve with the thumb against the plate which again at this level is not good .The thumb should not be touching the plate of the guest and the plate should be delicately placed on the table without making noise.
lol chill guy. white tablecloths are out, it’s like dining in a retirement home.
OK, bro. I think the Michelin man knows a little more than you.
I agree with The Overlord. Atmosphere too loud, design too contemporary, too cold, no warmth to the setting.
Hahaha, oh boy, just wait until you see Scandinavian 3* places. You want white tablecloths, better focus on the French places.
@1:45-49 Your first curse is a crab dish ;)
Butter from the play doe hairdressers
20 different plates and still left hungry afterwards.
tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal for signature dishes
Man if ur not stuffed after that then u have serious issues lmao
Can we actually join you to the next one? 🤩☺️🤩😃
We are in France now, come to join us, 😃 let go or fine dining together, 👌 sounds good.
It seems like many of these 3 star places have similar cuisine. Probably a feedback loop of trying to please the inspectors.
"Trend" is definitely a factor, just as it is in fashion and other artistic disciplines. But consider that these restaurants are at the cutting edge of their craft, and the water line of what is "cutting edge" determines where the boats float as these chefs and teams learn from each other's work across the industry and respond to and shape contemporary taste.
Lastly, think about how a piano piece played by two master musicians can sound "exactly the same" to the untrained ear, but the expert ear can interpret and appreciate variance between the two performances. Fine dining is the same way. What they are doing here is so unbelievably complex with so many variables attached to each aspect of each dish that while the final symphony might seem similars to others you have heard, the devils and angels are in the details both mico and macro.
that spoon is so scratched up. No wonder it's only 3 star.
I know of Connaught. Proclaimed to have the best bar in the word by Maxim (or whoever).
Just want to make sure you're looking at the food with your actual eyes too and not just through your camera screen.
i‘ m so glad that i‘ m able to cook classical rustical homemade dishes without this chichi. these times i went to those locations are passed and i don‘t need a friendly handclap on my well trained belly anymore.
What brilliant talent especially from a lady!
❤️
because so little is expected from a lady right?
Wtf?
Ganda naman ng restuarant yayamanin KYOTEETISAY2NDANNIV
Great video but one point of critique: Please stop cutting fish like a steak. You just pull it apart with your fork. 05:42 did hurt my poor little feelings.
Helene used to be alain ducasse secetary says it all doesnt it 😂
Even the bread is further cut into small pieces!
Great place. Way more deserving of 3* than either Gordon Ramsay or Alain Ducasse.
Sorry, but the king of cheese is Rocquefort
Very pretentious and a complete waste of hard earned money. Remember, the following morning all of this will be down the toilet.
Les petits récipients refermés comme ceux que l'on voit en début de vidéo ne se lavent pas bien en machines à laver la vaisselle. Eviter.
Instead of crab only a foam 😖
foam of top
Never eat undercooked lamb.
The masks really give meaning to the word servant class, can't even hear what Kenny is muffling about, hotel schools gonna have much lower enrollment if this continues 😆
Why are you cutting the fish (against the grain) with a knife and fork like it’s a steak what the fuck
Sorry is not easy holding camera and eating food,
So sometime I can’t see. my recently video, improve all camera skill, so I can see more and enjoy the foods.
@@GourmetBGourmet I hate you but thank you for the videos
@@streetDAOC thank you all the advices. we will try our best to make good videos. Wish you have a wonderful Xmas.
absolute shite food , its just not appetising in any context
So which is your flavours restaurants?
@@GourmetBGourmet well restaurants you will not of heard of .
Supreme, you're not the center of the universe 😆
@@thecook8964 meaning?