Last chance to join the game and win a trip with me! We're about to hit 300k subscribers, and the game will end soon. Don't miss out! To enter the giveaway: 1⃣ Follow me on Instagram. instagram.com/alexandertheguest 2⃣ Like the pinned post on Instagram. 3⃣ Leave a comment: “I want to go with you!” - under that post.
Just a question: would love to know how you become knowledgeable and articulate with describing foods and wines. I could listen to you all day. Would love to learn.
I used to make the buckwheat pancakes for a caviar service in Dallas. The only thing difficult was having to griddle pancakes as the pantry guy you had so many other things going from salads appetizers and desserts, after I while I got my prep detailed down to having backups of everything including cold plates.
@@remfan170 my other job in Dallas we had one of the best burgers in Texas and it was only sold on Sundays. One of my jobs was to butter the hamburger buns and grill them perfectly .
It really, really is! When I was like, 18, and a trainee at a 1 star restaurant (also in the Netherlands), I was astonished to find that a couple times a week, after dinner, we would get to taste some very, very fine wines. Usually in combination with the food, and being a trainee, that shit teaches you!
@@AnonymousCapybara2050there are not a lot of people on TH-cam that have both knowledge of the subject and also stay unbiased. Most of the reviewers have only one of these. And I do agree that Alexander is way too spoiled in terms of basically everything. How can you get Krug everytime when the wine lists how sees offer so much different amazing wines aswell?
@@awordon9631 in my opinion, it's nice to have a youtuber who is rich and living on the other side unabashedly. Plus, it's not like he is obnoxious about it, he is just passionate.
8:28 lot of respect for the sommelier - tasting, agreeing, taking it off the bill and then providing another glass is top notch service. Very well done.
I live in Zwolle. We went to the Librije last year for the first time. Happy to relive my own amazing experience by watching your review and glad you had a great time. Thank you so much!
i watch you all the time, and this seems to be te best 3* michelin restaurant review EVER!!! Interesting! Captivating! Innovativ! and FRESH!!! WE CAN SEE how excited you are
I will just say thank you Alexander. In my life, never say never but I would never be able to experience these restaraunts without you. Thank you for sharing your experiences with us!
Once you do visit them the mystique kind of goes. Even at that level it can quickly feel like "more of the same" after you've visited a few, since all of those most local to you tend to all use the same products /suppliers. Doing it like Alexanders remedies this I guess, but well, that's unaffordable for non youtubers :)
I had the honor to eat here about 8 years ago as an graduation gift. And it was absolutely amazing. I don't like desert that much and would never order it myself, but the desert i ate there (the "deconstructed apple pie" it isn't in thise video though) is still, until this day the best dish I have ever eaten. They knew about my graduation so i got a tour in their kitchens and got an their newest book (with all of recipes of their dishes at the time) signed by johnie and therese themself. Absolute memory i will treasure forever.
The best part at the end on the bill (at this price range): 'Wat fijn dat u onze gast bent geweest, hopelijk tot gauw!', which translates to 'It was lovely having you as our guest, we hope to see you soon again!' love it hahaha
@@SQERDOMOONLIGHT no one works for charity or to make no profit. These restaurants surely make good profit, especially on beverages. It is of course well deserved…
I just got my stepmom - who is an amazing amateur-cook, and I mean that because I've known her for 52 years - addicted to your channel. Actually, she doesn't frequent M-star restaurants that often anymore - although she could - because she's been disappointed too many times; bluntly saying "I can do better than that myself". Gotta love her. 😎
❤ the fact that you leave some bottles for the staff to taste. Raw, pure generosity Alexander, a rare “ingredient “ you can’t buy in any supermarkets. Thank you for your videoclip 🙏🥰❤️
@@eyewan4936ach, denk dat meerderheid van de Nederlanders dit wel een keer kan betalen. Prijzen vallen me nog enigszins mee. Je kan best wat zuiniger zijn met de wijn.
This place is engraved as one of my permanent memories. My wife booked a dine a sleepover arrangement for my 40th birthday.. and it was AMAZING. As good as the food was, it was really more of a unique experience... (just 5 more years to my 50th, but I think we will be going back!)
Its funny I discovered this channel today, because I wanted to look if you had done a review on this restaurant after going there myself 2 weeks ago. And here we are, you just uploaded it. I loved this restaurant. What an amazing experience
Jonnie Boer became a bit of a rockstar here 20 years ago. Not just because he is a very nice funny down to earth guy, but also because a Dutch 3-star restaurant is not that self evident. The Dutch tend not to like formal and pretentious, have a difficult relationship with expensive too, and he found the way to build such a restaurant while still being very Dutch and not imitating French fine dining. I think Sergio Herman had a similar rootedness to find.
really appreciate the added flavour profile descriptions in the latest video, bravo, one of the the more vivid experiences i got from this type of content.
If you find yourself in the netherlands again, you should try "de nieuwe winkel" in nijmegen aswell. It has "only" 2 michelin stars, but is regarded as one of the best vegetarian restaurants in the world.
So great that you have been there! I love How relaxed Jonnie is. He doesn’t like shouting chefs and streamlines everything in a way his staff can work relaxed. Thank you for this super episode.
For someone who lives in Zwolle I must say that this video shows me something that I haven’t seen yet from my own city! Here we make jokes about going to the librije knowing most of us probably never go.
I was at the "private kitchen" with my Hospitality class when I did my bachelors. We did a cooking class with Therèse and got a full tour of the place where Jonnie even did a little talk. Our tutors had previously worked at the Librije so that connection helped :) It was amazing and put this place on my list for sure, shame I haven't been able to go yet, and your video makes me want to go even more! Thanks a lot!
As a Dutch person, I never realised Librije meant library. I had heard of this restaurant, but "bibliotheek" is how we'd call a library. And for some reason I never saw how much librije looks like library. Thanks for this factoid about my language
You'd be wrong though, the original location of the Librije was not the prison but rather a building close by, Jaffa Jaffa restaurant is now located there. THAT was the librije of a church.
I love how well you researched your facts about The Nether;ands and the Librije. I know next to nothing about fine dining or wine, so you could tell me almost anything, but seeing how well that part of the video was done makes me believe you know your stuff.
I live from the restaurant 2 minutes away, i go there everyday (joke) the keywords are: experience, flavor explosions (you can taste every layer), fantastic wine selection (the best), and cool relax setting. It is not cheap but if you want to celebrate a real special occasion then it's perfect. I thought this wasn't for me because i like simple food, but i was happy and really enjoyed my time.
I live and work in NL for half year now … Watching this Episode made me travel to Zwolle next weekend just to walk nearby De Librije maybe a particle of smell will go through kitchen’s window 😄
I hope to one day i can cook in a Michelin restaurant, my passion is to create dishes that blow people away. I love seeing beautiful works of art on every plate.
Me and my family are actually looking for a private/regular chef to cook for us 2 times a week. We live near Amsterdam. Let me know if you're interested. We can discuss payment/compensation.
If you have the willpower to actually put in the ridiculous amounts effort it is without a doubt possible. Hell, couple guys I worked alongside in a pretty regular restaurant 6 years ago now work at a 2 star place in Amsterdam, one of them started as an intern at 17. Then again, there were also people working there at the time who had at least twice the talent, but didn't feel the innate need to grind and reach that level. Some of them still cook in regular kitchens, others are doing something entirely different now and are equally if not more happy. You pretty much have to be willing to work 14 hour days, 6 days a week for years and years to make it big in that world
It's actually a pretty stressful industry, so good luck with that; you can look for stories on the fine dining subreddit. They're not so positive, but it's still up to you if it's worth it, and your experience will still depend on the people you're going to work with. It's presented in a good light here; it's a perspective from a customer, after all😅.
...even though in a very small and back-ground capacity I had the honor of working with Jonnie Boer - wowaaawweeewaaa...one of the highlights of my chefs career...thank you for this breathtaking review - I'll be there very soon
Incredible restaurant ans video as always, it's very kind of you to leave the bottles of wine to the staff, especially when these are such high end bottles.
17:52 Mercedes W223 , S-Class very cozy ride (Nice video , you really up a notch your storytelling by, making this eye to eye conversation whit your the audience (we behind the small screen)it will feel like we are having dinner with you) when you ask these questions and we start guessing
I got a Deja Vu as I saw a similar comment before, but I forgot the context; I thought it was a banter between him and a waiter, but it turns out it's on the section not related to the video 😅.
One bottle of wine being half of your bill is crazy! And also the bottle of Krug that is more expensive than two menu’s is nuts. But if you can afford it and you really enjoy rare wines: why not? Great video!
Been watching you for a while and has got to be the best video yet in terms of the presentation. I love the snippets and questions you added in the middle.
For the Q&A: How would you allocate 100 points across these factors when reviewing a restaurant? 1. Food quality 2. Drinks quality 3. Service 4. Ambiance 5. Value for money
I’ve worked for de Librije when I studied Law in Groningen. The food I’ve tasted and the wines I’ve drunk. Exquisite!!👌🏼❤ Very fond memories of that time..
Local from Zwolle here. 'Dankjewel' for sharing your experience at De Librije! Hopefully one day I will be able to visit to experience their culinary excellence aswell!
If you make your reservation now (it takes quite some time) you can save up 10 euro every week and take the cheaper menu and wine list, and by the time you can actually eat there you should have it saved up. Of course, if you also have to get a plane ticket etc. it starts to become very expensive very quickly.
I went to a one Michelin star restaurant in The Netherlands... with a Groupon! 100 euro with half glass pairings included. A four hour experience. You can start by finding the Bib Gourmand category, one I went got a Star a few months later, it was only 60 euro!
Hi Alexander! Great video as always! Here’s a couple of questions for the Q&A: Apart from yourself what does your production team look like? With the growing success of your channel have you noticed a change in how the staff on the restaurants reacts towards you? Do you get extra access / freebies / special treatment Have you had a situation where the restaurants declined a request to film? Do the other guests mind that you are recording? Does the TH-cam Channel finance the expenses for all your fine dining? How do the restaurants react to your reviews have some of them reached out?
So rude to jump strait with so many questions as if he is going on an interview for visa and is somehow obliged to answer you... I bet he would respond to even one of them because you have absolutely no manners!
@@diodoubled Did you watch the video? He’s literally saying he’s preparing a Q & A and we should post our questions in the comments. I’m trying to give him some ideas, in the end whether he includes them or not in his video it is his prerogative. But giving me a hard time for trying to help out with relevant questions seems completely pointless and unnecessary. Have a good day!
i went both to the sister and liberije many years ago and to this day i had one bite kale (dutch style) at the sister restaurant wich was and still is the most mind blowing bite of food if ever had . In the netherlands we eat kale mushed with potato's and server it with sausage and bacon bits and gravy When we have leftovers we usually bake it in a pan with butter and it gets this crispy botom wich is delicious They somehow managed to get all these flavours in a tiny ball the size of a marble How i wish i could have that again Rik
Great to see you in the Netherlands! We went to the Librije in March when my boyfriend got 50, we really enjoyed the experience as all are so friendly and make you feel comfortable. It was our first 3 star but we definitely select another one from your reviews. Your videos are great to decide if I would like the vibe and the food.
You are a boss, I have worked in hospitality the better part (not on this level and regret that every day) of my life and your respect for the service and kitchen team is humbling to see. When you asked in the video what you do with left over wine, I hoped you would say exactly what you said, leave it for the team to taste. Whenever that happen to me (rare occasions, but nevertheless) it meant that I was able to really bond with the guests. Thank you for bringing that memory back. I don’t have instagram but would love to meet you and share a glass of wine!
I legit always check to see when new vids drop, i love love love this channel, i am poor but im an asiring cook, i spend all day in the kitchen or at home practicing my cutting, cooking, sauce making etc.
@@maxk880 one day I will become a chef, I cant afford schooling and I'm a dad of 34 kiddos, however Im a line cook as my job, and I practice my cooking at home for my kids and other family members, I have this deep love for cooking and when I watch these videos it shows me people who are actively achieving what I aspire to be.
Went there for lunch in I believe 2021. What a mind blowing experience. Their ‘broodje paling’ or ‘ eal sandwich’ was a masterpiece of culinary showmanship and table-side cooking as well as paying respect to Dutch cuisine and lifting it into the stratosphere. My wife and I loved it. More than highly recommended, if you are a foodie then you should have visited this one once.
4:50 they have a new 'sister' called Brass Boer, also in the city ot Zwolle. It has reached it first michelin star this year, and its way more experimental and relaxed atmosphere Greetings from Zwolle
Also went there with my wife May 3rd this year. What an amazing experience. Loved your review and totally agree with what has been said! Leaving the leftover wine for the staff is just class.
@MrPaulHuson Inter Scaldes lost its stars (all 3 of them) when the owners (and chef Jannis Brevet) sold it. The new chef Jeroen Achtien took it over (he had 2 stars in his restaurant in Switzerland), and I'm sure he'll get one or two (don't think three) at the Michelin reveal of the Netherlands on Oct 7th 2024.
As someone living in Zwolle i feel proud to have this restaurant in our city, and obviously everyone has walked past it at least once, i hope to get to eat there aswell some day!
1. Love the explainer on the wine. Many of us assumed you left these restaurants blotto 2. I’d have loved to have seen the veg menu! Question: how do you stay thin after regular high calorie meals? Cheers
I live between Zwolle and Giethoorn and the Librije is a legendary restaurant in all aspects. I never was able to go there, last time I checked a table for two had a waiting time of over one year. This was the best video so far for me!
Can you pleaseeee come to isrealllll cod is definitely a restaurant that deserves a Michelin but Michelin doesn't come to my country this restaurant got to the third place in the middle east and you can also go to hiba that definitely worth one or two Michelin stars thank you
I absolutely love your videos! Wanted to ask 2 questions for the q&a video: 1. How did you get into high end food? 2. What do you do for a living except your restaurant in Hungary? Hope to get some answers🤞🏼
12:45 I don't know where those numbers come from, but they look completely off. The at-home and out-of-home market is a combined 300-400bn USD and at-home alone is 100bn+. Would also be very odd if fine wines would only generate 40mn a year...
@@stanvanillo9831 Doesn't seem wildly far-fetched that it would be that small, given what a tiny and exclusive market we're talking about. But I'm no wine dealer.
@@Ulfcytel It seems absolutely impossible. Let's only take Chateau Margaux, they produce 150000 bottles of their Grand Vin and they all cost 200+. That alone would be around 30mn already. Chateau Latour, Chateau Haut-Brion etc, they all produce 100000+ Grand Vin bottles. I would be really surprised if the fine wine market would be less than 5 billion.
I would never spend that amount of money for a meal, and so many of the items I do not like (ceviche & caviar). It is fun and interesting to see you trying them for us, so thanks for that! I'm a new subscriber and am glad that I found you.
Quick update on The Netherlands: tulips are also one of our biggest tourist scams, and we are not such a liberal, tolerant country anymore because of various reasons. Apart from all that, De Librije is great!
@@sherlockshlome473 well, there is a large wave of conservatism that has nothing to do with migration too, as in so many countries (although they love to blame migration). But yeah, migration is an influence too. Not quite the channel to fight over these things though, just wanted to point out a nuance since I do not like a distorted view of reality.
Great review, I dined here a couple of years ago. It was my first time dining at a michelin star restaurant and I will never forget this amazing experience! ❤
My job as international sales engineer brought me to many countries, lifestyles and local cuisine. From the Tour d'Argent to Hyde Park Hotel and following day Chez Hélène in Paris or Okura in Amsterdam. I like to cook myself; mostly recipes from the plains or seas. This is the first time I saw your vlog. Of course I know the reputation of the Librije and Jonny Boer. Gifted Chef, that for sure.Nowadays I like to follow the vlogs of James Mackieson and Uncle Roger as well as John Favreau's chef series. Caviar and fancy food is totally waisted on me. I like the wines which are less known from the small Châteaus in the Lot and Bordeaux since my family had a residence there. Unfortunately I live in a country that has a very rough cuisine and where good ingredients are difficult to find on the street.
My former employer, this video brings back some nice memories of the place. Nice to see some of the new dishes. Its time for me to go back and eat their again.
Very nice video that does justice to the restaurant and its staff👌 I grew up in Zwolle but was there for the first time last March and also had the tasting menu. 🥰🙏
As a avid wine fan and server (so without a fat wallet), I love that you leave the wines for the staff. I’ve sold so many wines Id wish I got to taste before they were gone
Love the "I'm the senate" reference, not even the Emperor can get that wine! 😄 I was lucky enough to dine 2 times at the Librije, they were special moments I will cherish for the rest of my life.
For those interested in the apple syrup, it's "Canisius Rinse Appelstroop" and this is readily available (and yes, that exact red tin you see at 12:08) in nearly every supermarket. I heartily recommend it!
I think this is what every other food review channel needs. People who can put into words their experience and bring some factual information. I feel the level of information is optimal. It's fine line between only reacting to food, and being an insufferable snob who only name drops expensive or inaccessible brands/foods but this channel manages to walk the line. good job sir!
Johnny and Therese are awesome. I was lucky enough to have eaten there once. It was in the kitchen and we where allowed to look over the schoulders of his insanely tallented chefs. The restaurant I worked for at the time paid for everything, because it was a night out for the staff. We did over 7 courses, with amuses and every course was served with the most beautifull wines. It has been almost 20 years now and the memory of that evening is burned in my brains forever!!! It also led to one of the chefs in that restaurant I worked for being hired by Johnny and he worked there for around 10 years. If you have the money and the opportunity to go to Librije do it!! This should be on every foodies bucket list.
I went to the Librije a couple of years back and it was amazing. We booked a hotelroom in the prison which I kind of needed after the wines. We especially liked Therese's care package in the hotel room ;)
Last chance to join the game and win a trip with me!
We're about to hit 300k subscribers, and the game will end soon.
Don't miss out!
To enter the giveaway:
1⃣ Follow me on Instagram. instagram.com/alexandertheguest
2⃣ Like the pinned post on Instagram.
3⃣ Leave a comment: “I want to go with you!” - under that post.
Ah darn, i wanted to go with you to the Librije if i won the contest 🎉. So it seems i have to find another restaurant to take you!
Congratulations on your success! Your videos are a pleasure to watch. Fingers crossed on the giveaway😊
I want to go with you¡!¡youre the best men....
I want to go with you!
Just a question: would love to know how you become knowledgeable and articulate with describing foods and wines. I could listen to you all day. Would love to learn.
You know its a serious business when a guy that calls himself "the pancake man" shows up and then gives you pancake rolls with caviar
I used to make the buckwheat pancakes for a caviar service in Dallas. The only thing difficult was having to griddle pancakes as the pantry guy you had so many other things going from salads appetizers and desserts, after I while I got my prep detailed down to having backups of everything including cold plates.
@@remfan170 my other job in Dallas we had one of the best burgers in Texas and it was only sold on Sundays. One of my jobs was to butter the hamburger buns and grill them perfectly .
Ok, @@DrDabb47 for your contribution i now declare you as "The Toast Man"
😂
wrr
leaving wine for the staff is total class, what a legend!
It really, really is! When I was like, 18, and a trainee at a 1 star restaurant (also in the Netherlands), I was astonished to find that a couple times a week, after dinner, we would get to taste some very, very fine wines. Usually in combination with the food, and being a trainee, that shit teaches you!
It happens in many upscale restaurants most of them michelin stars,
pretty usual but ok
Nah I be taking that shit home, put it in a doggy bag!
The three Michelin stars are not a goal but a consequence! Superb review as always!
No doubt!
Michelin guide should award 3 stars for this channel
@@awordon9631 Do you have any recommendations of anyone else doing content like this or are you just going to whine about it?
true that i really enjoy Alex channel
@@awordon9631 broky confirmed
@@AnonymousCapybara2050there are not a lot of people on TH-cam that have both knowledge of the subject and also stay unbiased. Most of the reviewers have only one of these. And I do agree that Alexander is way too spoiled in terms of basically everything. How can you get Krug everytime when the wine lists how sees offer so much different amazing wines aswell?
@@awordon9631 in my opinion, it's nice to have a youtuber who is rich and living on the other side unabashedly. Plus, it's not like he is obnoxious about it, he is just passionate.
8:28 lot of respect for the sommelier - tasting, agreeing, taking it off the bill and then providing another glass is top notch service. Very well done.
That's the owner herself.
@ and the sommelier 😁
I live in Zwolle. We went to the Librije last year for the first time. Happy to relive my own amazing experience by watching your review and glad you had a great time. Thank you so much!
Zwollywood gang gang!
@@JaegerDreadful Holtebronx represent!
@@relo999westenholte hier
Dan ben je een zeer goed betaalde ambtenaar 😂😂😂 ….. grapje hoor - zeer gegund 👍
Nu faiiliet?
i watch you all the time, and this seems to be te best 3* michelin restaurant review EVER!!! Interesting! Captivating! Innovativ! and FRESH!!! WE CAN SEE how excited you are
wr
I will just say thank you Alexander. In my life, never say never but I would never be able to experience these restaraunts without you. Thank you for sharing your experiences with us!
Once you do visit them the mystique kind of goes. Even at that level it can quickly feel like "more of the same" after you've visited a few, since all of those most local to you tend to all use the same products /suppliers. Doing it like Alexanders remedies this I guess, but well, that's unaffordable for non youtubers :)
I had the honor to eat here about 8 years ago as an graduation gift. And it was absolutely amazing. I don't like desert that much and would never order it myself, but the desert i ate there (the "deconstructed apple pie" it isn't in thise video though) is still, until this day the best dish I have ever eaten.
They knew about my graduation so i got a tour in their kitchens and got an their newest book (with all of recipes of their dishes at the time) signed by johnie and therese themself.
Absolute memory i will treasure forever.
The deconstructed apple pie is the only dish of them I've ever eaten and it's one of the best things I ever ate.
@@bastiaan4129 Yes, absolutely insane!
The best part at the end on the bill (at this price range): 'Wat fijn dat u onze gast bent geweest, hopelijk tot gauw!', which translates to 'It was lovely having you as our guest, we hope to see you soon again!' love it hahaha
If someone spent €3300 at my restaurant, I would also hope to see them again soon.
@@joostvanrens not that much profit for the restaurant considering the wine bottles are also extremely pricey to take in
@@SQERDOMOONLIGHT no one works for charity or to make no profit. These restaurants surely make good profit, especially on beverages. It is of course well deserved…
The presentations of all courses, are the best I have seen thus far.
I just got my stepmom - who is an amazing amateur-cook, and I mean that because I've known her for 52 years - addicted to your channel. Actually, she doesn't frequent M-star restaurants that often anymore - although she could - because she's been disappointed too many times; bluntly saying "I can do better than that myself". Gotta love her. 😎
❤ the fact that you leave some bottles for the staff to taste. Raw, pure generosity Alexander, a rare “ingredient “ you can’t buy in any supermarkets. Thank you for your videoclip 🙏🥰❤️
Surely everyone who doesn’t finish a bottle does the same
I live in Zwolle, and it brings me great joy to see you enjoying one of the finest restaurants in one of the most beautiful cities in the Netherlands.
The presentation of these dishes is insane
The flavours are insane aswell
Geweldige review weer. En zo zie ik als Nederlander De Librije ook eens van binnen.
hahaha ja is wel prijzig daar he
Haha, ik ben er ook wel 'ns langs gelopen. Maar binnenkomen...dat zit er toch niet echt in.
@@eyewan4936ach, denk dat meerderheid van de Nederlanders dit wel een keer kan betalen. Prijzen vallen me nog enigszins mee. Je kan best wat zuiniger zijn met de wijn.
Haha ja is vooral die wijnen die hij erbij neemt die het zo extreem duur maken
@@eyewan4936 als belg en buitestaander, tis duur maar zo worth it
This place is engraved as one of my permanent memories. My wife booked a dine a sleepover arrangement for my 40th birthday.. and it was AMAZING. As good as the food was, it was really more of a unique experience... (just 5 more years to my 50th, but I think we will be going back!)
Its funny I discovered this channel today, because I wanted to look if you had done a review on this restaurant after going there myself 2 weeks ago. And here we are, you just uploaded it. I loved this restaurant. What an amazing experience
Jonnie Boer became a bit of a rockstar here 20 years ago. Not just because he is a very nice funny down to earth guy, but also because a Dutch 3-star restaurant is not that self evident. The Dutch tend not to like formal and pretentious, have a difficult relationship with expensive too, and he found the way to build such a restaurant while still being very Dutch and not imitating French fine dining. I think Sergio Herman had a similar rootedness to find.
"peace, love and legalisation" goes crazy
A shame weed isn’t even actually legal, but just “allowed” by the government
We never legalized weed tho.
I'm glad you start off the video back again with a backstory of the head chef or owner instead of in the middle of the video or at the end!
really appreciate the added flavour profile descriptions in the latest video, bravo, one of the the more vivid experiences i got from this type of content.
If you find yourself in the netherlands again, you should try "de nieuwe winkel" in nijmegen aswell. It has "only" 2 michelin stars, but is regarded as one of the best vegetarian restaurants in the world.
No one is going to Nijmegen lol
@@SherryJav ?? what the fuck are you talking about lol. It's an amazing city
100% agree!
Had the chance to dine there right before it got its stars, amazing experience!
It currently IS the best vegetarian restaurant in the world 🙌🏼
@@SherryJavwat een haat om niks hhahah
So great that you have been there! I love How relaxed Jonnie is. He doesn’t like shouting chefs and streamlines everything in a way his staff can work relaxed. Thank you for this super episode.
For someone who lives in Zwolle I must say that this video shows me something that I haven’t seen yet from my own city! Here we make jokes about going to the librije knowing most of us probably never go.
I was at the "private kitchen" with my Hospitality class when I did my bachelors. We did a cooking class with Therèse and got a full tour of the place where Jonnie even did a little talk. Our tutors had previously worked at the Librije so that connection helped :)
It was amazing and put this place on my list for sure, shame I haven't been able to go yet, and your video makes me want to go even more!
Thanks a lot!
As a Dutch person, I never realised Librije meant library. I had heard of this restaurant, but "bibliotheek" is how we'd call a library. And for some reason I never saw how much librije looks like library. Thanks for this factoid about my language
I had the same realization! I suppose "Librije" is an old-fashioned Dutch word
You'd be wrong though, the original location of the Librije was not the prison but rather a building close by, Jaffa Jaffa restaurant is now located there. THAT was the librije of a church.
My favorite in the Netherlands! Jonnie & Therese are already 20 years on the top and still innovative, inventing themselves all the time
I love how well you researched your facts about The Nether;ands and the Librije. I know next to nothing about fine dining or wine, so you could tell me almost anything, but seeing how well that part of the video was done makes me believe you know your stuff.
I live from the restaurant 2 minutes away, i go there everyday (joke) the keywords are: experience, flavor explosions (you can taste every layer), fantastic wine selection (the best), and cool relax setting. It is not cheap but if you want to celebrate a real special occasion then it's perfect. I thought this wasn't for me because i like simple food, but i was happy and really enjoyed my time.
I live and work in NL for half year now … Watching this Episode made me travel to Zwolle next weekend just to walk nearby De Librije maybe a particle of smell will go through kitchen’s window 😄
I hope to one day i can cook in a Michelin restaurant, my passion is to create dishes that blow people away. I love seeing beautiful works of art on every plate.
Ey man, one day you will. You got this
Me and my family are actually looking for a private/regular chef to cook for us 2 times a week. We live near Amsterdam. Let me know if you're interested. We can discuss payment/compensation.
If you have the willpower to actually put in the ridiculous amounts effort it is without a doubt possible. Hell, couple guys I worked alongside in a pretty regular restaurant 6 years ago now work at a 2 star place in Amsterdam, one of them started as an intern at 17.
Then again, there were also people working there at the time who had at least twice the talent, but didn't feel the innate need to grind and reach that level. Some of them still cook in regular kitchens, others are doing something entirely different now and are equally if not more happy. You pretty much have to be willing to work 14 hour days, 6 days a week for years and years to make it big in that world
It's actually a pretty stressful industry, so good luck with that; you can look for stories on the fine dining subreddit. They're not so positive, but it's still up to you if it's worth it, and your experience will still depend on the people you're going to work with.
It's presented in a good light here; it's a perspective from a customer, after all😅.
...even though in a very small and back-ground capacity I had the honor of working with Jonnie Boer - wowaaawweeewaaa...one of the highlights of my chefs career...thank you for this breathtaking review - I'll be there very soon
Incredible restaurant ans video as always, it's very kind of you to leave the bottles of wine to the staff, especially when these are such high end bottles.
17:52 Mercedes W223 , S-Class very cozy ride (Nice video , you really up a notch your storytelling by, making this eye to eye
conversation whit your the audience (we behind the small screen)it will feel like we are having dinner with you) when you ask these questions and we start guessing
As a dutchie, i am proud that alexander liked our food!
What an incredible and wonderful menu - wow !!!!!
Excellent video as always, we can all tell that you enjoyed it !!!
the "palpatine did nothing wrong" got me.
13:25 The “I’m the senate!” got me as well
Welkom to my country!! So happy of you to make this revieuw i will go here coming year if posible
Timestamp?
@@Neverminirvana 🕵♂
9:54
I got a Deja Vu as I saw a similar comment before, but I forgot the context; I thought it was a banter between him and a waiter, but it turns out it's on the section not related to the video 😅.
What a great presentation! Loved it. So interesting that you also tell us about the history of buildings and chefs.
One bottle of wine being half of your bill is crazy! And also the bottle of Krug that is more expensive than two menu’s is nuts. But if you can afford it and you really enjoy rare wines: why not? Great video!
Been watching you for a while and has got to be the best video yet in terms of the presentation. I love the snippets and questions you added in the middle.
For the Q&A: How would you allocate 100 points across these factors when reviewing a restaurant?
1. Food quality
2. Drinks quality
3. Service
4. Ambiance
5. Value for money
The shrimp with foie gras and brioche is just next level presentation. Beautiful dish 👌
I’ve worked for de Librije when I studied Law in Groningen. The food I’ve tasted and the wines I’ve drunk. Exquisite!!👌🏼❤ Very fond memories of that time..
bit weird considering the distance
Can’t get enough of your masterful class! AMAZING AS ALWAYS
I love the look of this place! The history, the food...and all seems quite reasonable by 3* levels.
Great vid as always.
300k! its been a fun journey to see this channel grow! you deserve it, every video is so well made!
9:00 WOW, what a stunning dish! Well done kitchen
videos get better everytime, thank you its a joy to watch!
There's actually another triple Michelin star restaurant in the Netherlands Alexander, it's called "Inter Scaldes" in the province of Zeeland.
They lost their stars because it has a new owner and chef.
They on the way back tho! Last Monday they received two Michelin stars under a new owner and chef.
Its not. Zwolle is on top!!!
Local from Zwolle here. 'Dankjewel' for sharing your experience at De Librije! Hopefully one day I will be able to visit to experience their culinary excellence aswell!
Can you talk about where you get all of your incredible suits? Do you have a stylist that helps you put your outfits together?
I enjoy every minute of these reviews....so elegant and amazing
I think I'd never can afford to go to the Michelin restaurants😅 This video was so cozy to watch! Thank you for your efforts to make these journeys!
If you make your reservation now (it takes quite some time) you can save up 10 euro every week and take the cheaper menu and wine list, and by the time you can actually eat there you should have it saved up. Of course, if you also have to get a plane ticket etc. it starts to become very expensive very quickly.
I went to a one Michelin star restaurant in The Netherlands... with a Groupon! 100 euro with half glass pairings included. A four hour experience. You can start by finding the Bib Gourmand category, one I went got a Star a few months later, it was only 60 euro!
As a Dutch person I am very happy right now! Thank you very much for the video Alexander!
Hi Alexander! Great video as always! Here’s a couple of questions for the Q&A:
Apart from yourself what does your production team look like?
With the growing success of your channel have you noticed a change in how the staff on the restaurants reacts towards you? Do you get extra access / freebies / special treatment
Have you had a situation where the restaurants declined a request to film? Do the other guests mind that you are recording?
Does the TH-cam Channel finance the expenses for all your fine dining?
How do the restaurants react to your reviews have some of them reached out?
So rude to jump strait with so many questions as if he is going on an interview for visa and is somehow obliged to answer you... I bet he would respond to even one of them because you have absolutely no manners!
@@diodoubled Did you watch the video? He’s literally saying he’s preparing a Q & A and we should post our questions in the comments. I’m trying to give him some ideas, in the end whether he includes them or not in his video it is his prerogative. But giving me a hard time for trying to help out with relevant questions seems completely pointless and unnecessary. Have a good day!
i went both to the sister and liberije many years ago
and to this day i had one bite kale (dutch style) at the sister restaurant wich was and still is the most mind blowing bite of food if ever had .
In the netherlands we eat kale mushed with potato's and server it with sausage and bacon bits and gravy
When we have leftovers we usually bake it in a pan with butter and it gets this crispy botom wich is delicious
They somehow managed to get all these flavours in a tiny ball the size of a marble
How i wish i could have that again
Rik
Nailed it! ❤
Great to see you in the Netherlands! We went to the Librije in March when my boyfriend got 50, we really enjoyed the experience as all are so friendly and make you feel comfortable. It was our first 3 star but we definitely select another one from your reviews. Your videos are great to decide if I would like the vibe and the food.
I just made food for myself, and 2 minutes ago a food-banger drops, I can eat in peace!
You are a boss, I have worked in hospitality the better part (not on this level and regret that every day) of my life and your respect for the service and kitchen team is humbling to see. When you asked in the video what you do with left over wine, I hoped you would say exactly what you said, leave it for the team to taste. Whenever that happen to me (rare occasions, but nevertheless) it meant that I was able to really bond with the guests.
Thank you for bringing that memory back.
I don’t have instagram but would love to meet you and share a glass of wine!
I legit always check to see when new vids drop, i love love love this channel, i am poor but im an asiring cook, i spend all day in the kitchen or at home practicing my cutting, cooking, sauce making etc.
If you keep working hard eventually you'll get the payoff
@@maxk880 one day I will become a chef, I cant afford schooling and I'm a dad of 34 kiddos, however Im a line cook as my job, and I practice my cooking at home for my kids and other family members, I have this deep love for cooking and when I watch these videos it shows me people who are actively achieving what I aspire to be.
Went there for lunch in I believe 2021. What a mind blowing experience. Their ‘broodje paling’ or ‘ eal sandwich’ was a masterpiece of culinary showmanship and table-side cooking as well as paying respect to Dutch cuisine and lifting it into the stratosphere. My wife and I loved it. More than highly recommended, if you are a foodie then you should have visited this one once.
4:50 they have a new 'sister' called Brass Boer, also in the city ot Zwolle. It has reached it first michelin star this year, and its way more experimental and relaxed atmosphere
Greetings from Zwolle
its totally not experimental ;D
Geinig, ga toevallig eten in Bonaire bij Brass Boer geen idee dat het ook van hun is!
@@brent1455 klopt is ook van hun, ze openen ook op curacao
@@brent1455 Yes it is! Enjoy it!
@@brent1455klinkt vrij obvious, zou je zeggen.
Also went there with my wife May 3rd this year. What an amazing experience. Loved your review and totally agree with what has been said! Leaving the leftover wine for the staff is just class.
It is called the Librije because they previously had a different location where the building was called "de librije", a former libary
1:25 1:38 he mentions this yea.
@@helderboymh someone asked, karen
This was my most anticipated video, and it looks amazing! We’re planning to go to Librije next year and it looks like we’re in for a treat.
The Netherlands actually has two 3 star Restaurants besides Librije also Inter Scaldes in Kruiningen.
And yes, Librije is amazing!
@MrPaulHuson Inter Scaldes lost its stars (all 3 of them) when the owners (and chef Jannis Brevet) sold it. The new chef Jeroen Achtien took it over (he had 2 stars in his restaurant in Switzerland), and I'm sure he'll get one or two (don't think three) at the Michelin reveal of the Netherlands on Oct 7th 2024.
@@dirkbulinckx9974 The prices at Inter Scaldes are still on multiple star level, let's see if the dishes are on Jannis Brevets standard.
@@stroopwafel6141 I agree prices are still high. My guess is that they will quickly regain one or two stars.
I'm going to try them mid next year...
@@dirkbulinckx9974 Let's hope so. I think they are a talented couple and they've shown already what they are capable of.
As someone living in Zwolle i feel proud to have this restaurant in our city, and obviously everyone has walked past it at least once, i hope to get to eat there aswell some day!
1. Love the explainer on the wine. Many of us assumed you left these restaurants blotto
2. I’d have loved to have seen the veg menu!
Question: how do you stay thin after regular high calorie meals?
Cheers
Where did you see a high calorie meal?
I live between Zwolle and Giethoorn and the Librije is a legendary restaurant in all aspects. I never was able to go there, last time I checked a table for two had a waiting time of over one year. This was the best video so far for me!
Can you pleaseeee come to isrealllll cod is definitely a restaurant that deserves a Michelin but Michelin doesn't come to my country this restaurant got to the third place in the middle east and you can also go to hiba that definitely worth one or two Michelin stars thank you
I absolutely love your videos!
Wanted to ask 2 questions for the q&a video:
1. How did you get into high end food?
2. What do you do for a living except your restaurant in Hungary?
Hope to get some answers🤞🏼
12:45 I don't know where those numbers come from, but they look completely off. The at-home and out-of-home market is a combined 300-400bn USD and at-home alone is 100bn+. Would also be very odd if fine wines would only generate 40mn a year...
Very limited market. High-value bottles individually, but few of them and spend much time sitting in people's cellars.
@@Ulfcytel So you think that is correct that the total markets for fine wines is only 40mn a year?
@@stanvanillo9831 Doesn't seem wildly far-fetched that it would be that small, given what a tiny and exclusive market we're talking about. But I'm no wine dealer.
@@Ulfcytel It seems absolutely impossible. Let's only take Chateau Margaux, they produce 150000 bottles of their Grand Vin and they all cost 200+. That alone would be around 30mn already. Chateau Latour, Chateau Haut-Brion etc, they all produce 100000+ Grand Vin bottles. I would be really surprised if the fine wine market would be less than 5 billion.
Yea its totally wrong by 2 orders of magnitute.
Watched you for a while now. The food presentation was amazing. The egg sunflower. Love a good tableside service and they were wonderful.
You're a very distinguised food taster, but do you ever get a quick burger at Mc Donalds?
That synchronised champagne pouring was Olympic gold medal worthy 🥂
I would never spend that amount of money for a meal, and so many of the items I do not like (ceviche & caviar). It is fun and interesting to see you trying them for us, so thanks for that! I'm a new subscriber and am glad that I found you.
Quick update on The Netherlands: tulips are also one of our biggest tourist scams, and we are not such a liberal, tolerant country anymore because of various reasons. Apart from all that, De Librije is great!
Not welcoming of unlimited unvetted transcontinental migration anymore? Oh nooooooo! Anyway,...
@@sherlockshlome473 well, there is a large wave of conservatism that has nothing to do with migration too, as in so many countries (although they love to blame migration). But yeah, migration is an influence too. Not quite the channel to fight over these things though, just wanted to point out a nuance since I do not like a distorted view of reality.
Every country needs to slam the fucking door closed to immigrants.
Love Holland, love the people, love the food ! …
Every country needs to close the doors to immigrants.
The crap countries can keep their "rich and unique" cultures to themselves.
Bravo! This was one of my favorite visits. The dishes were inspiring.
Stunning! Thanks for visiting The Netherlands!
Great review, I dined here a couple of years ago. It was my first time dining at a michelin star restaurant and I will never forget this amazing experience! ❤
Sharing the wine (and generousTIP) with the staff is a GREAT touch, well done Sir!
My job as international sales engineer brought me to many countries, lifestyles and local cuisine. From the Tour d'Argent to Hyde Park Hotel and following day Chez Hélène in Paris or Okura in Amsterdam. I like to cook myself; mostly recipes from the plains or seas. This is the first time I saw your vlog. Of course I know the reputation of the Librije and Jonny Boer. Gifted Chef, that for sure.Nowadays I like to follow the vlogs of James Mackieson and Uncle Roger as well as John Favreau's chef series. Caviar and fancy food is totally waisted on me. I like the wines which are less known from the small Châteaus in the Lot and Bordeaux since my family had a residence there. Unfortunately I live in a country that has a very rough cuisine and where good ingredients are difficult to find on the street.
My former employer, this video brings back some nice memories of the place. Nice to see some of the new dishes. Its time for me to go back and eat their again.
LOL. Barry Bats aan het werk in de Librije. Ik zie het voor me
@@EvertfromNederland ik heb er zelf ook nog eens gewerkt op een blauwe maandag
Hey Alexander, great video. I am a U.S. Citizen and I own two Nederlandse Kooikerhondje dogs. A fantastic breed from the Netherlands.
Very nice video that does justice to the restaurant and its staff👌 I grew up in Zwolle but was there for the first time last March and also had the tasting menu. 🥰🙏
As a avid wine fan and server (so without a fat wallet), I love that you leave the wines for the staff. I’ve sold so many wines Id wish I got to taste before they were gone
Love the "I'm the senate" reference, not even the Emperor can get that wine! 😄
I was lucky enough to dine 2 times at the Librije, they were special moments I will cherish for the rest of my life.
This might be some of the best presentations I've seen in any restaurant.
Thanks Alexander for the review enjoyed.
For those interested in the apple syrup, it's "Canisius Rinse Appelstroop" and this is readily available (and yes, that exact red tin you see at 12:08) in nearly every supermarket. I heartily recommend it!
I think this is what every other food review channel needs. People who can put into words their experience and bring some factual information. I feel the level of information is optimal.
It's fine line between only reacting to food, and being an insufferable snob who only name drops expensive or inaccessible brands/foods but this channel manages to walk the line. good job sir!
Thanks for taking us along!
Johnny and Therese are awesome. I was lucky enough to have eaten there once. It was in the kitchen and we where allowed to look over the schoulders of his insanely tallented chefs. The restaurant I worked for at the time paid for everything, because it was a night out for the staff. We did over 7 courses, with amuses and every course was served with the most beautifull wines. It has been almost 20 years now and the memory of that evening is burned in my brains forever!!! It also led to one of the chefs in that restaurant I worked for being hired by Johnny and he worked there for around 10 years. If you have the money and the opportunity to go to Librije do it!! This should be on every foodies bucket list.
I went to the Librije a couple of years back and it was amazing. We booked a hotelroom in the prison which I kind of needed after the wines. We especially liked Therese's care package in the hotel room ;)
Hadden jullie daar nog energie voor? Wij lagen in coma 😂❤
Congrats for 300k, you have really deserved it
I used to work as a hairdresser close to the librije and thérèse and her son where regular clients , they're such nice people.
This has been on the list for far too long! Can’t wait to try it