Man, I love this video! Especially since you're the only one I watch that can understand and explain to the viewer what we are experiencing. Many food channels try to explain the dishes but none like you can. I really transformed my cooking these last few years so much so many people think I'm a private chef! I still have ways to go until my understanding is at a level like yours and I hope I can create dishes like you and Jeroen Achtien!
Great video and of course getting out to other chefs to look at different techniques and experimentations is really helpful to expand your culinary knowledge
As always, an awesome video. I would have loved to know a little more about how Chef Achtien developed the dish - what was his inspiration, how he decided on the combination of flavors, etc...
Wow, Jules, that's truly an amazing video from you. The passion and professional level at which you both cook shine through with great enthusiasm and are incredibly inspiring. Thank you for the fantastic work you put into the video and for taking us along on your culinary journeys! You rock!
There aren’t many step by step instructables for cooking at this level. This is simply fascinating. Crazy amount of detail I’ve learned so much. Except where to find liquid nitrogen….
This was phenomenal, thank you! I doubt I’ll ever try to recreate this dish as a whole, but there are so many of the components I’m absolutely going to try in different dishes. This channel is quickly becoming one of my favorites.
Hi Jules, your video's and website are becoming my favourite. I love the fact that you do more advanced cooking techniques, which certainly caters to an interesting group of amateur cooks. In the last few years when I go to high end restaurants, I find the plant based recipes much more interesting than the ones that have meat/fish. I'd love to see more of that on your channel. Maybe some inspiration like mille feuille beetroot from Joris Bilderdijk or recipes from de nieuwe winkel in Nijmegen. Keep up the good work
Thank you for this beautiful, educational and fun video. Enjoyed watching both of you work and loved the concept of the chefs delivering food to the diners. That would really enhance the experience.
Phenomenal episode!! Love the interview at the beginning and getting to know chef Achtien a bit. And what an amazing dish. That restaurant is now definitely on my to visit list!
Jules, the production quality, video content, everything is amazing !! It almost pains me to say this but this material is even better than Gronda's latest "masterclass".
Jeroen is now head-chef & owner @ restaurant Inter Scaldes in Kruiningen, Zeeland (Netherlands) and has a variant of the unforced duck liver with ice from beetroot and dry-aged beetroot and sunflowerseeds. It's ridiculously tasty.
It's wonderful to see what's behind such dishes in a professional kitchen! One question: how don't the jalapeno seeds make the gel bitter? Is it because overall there's enough mass to balance it or the overall tartness of the lemon?
Love this format. If possible it would be nice to have some of the doses used...but i understand if the chefs may want to keep their recipes a bit secret.
I love your videos and have learned a lot from them. I was curious if you could make a Beet dessert using red, gold and candy cane beets. I have a lot of vegans and vegetarians that are members of the fine dining club i am the chef at. just trying to get some more ideas for them. thanks for the help if you can.
Hey Jules, how do you/michelin star cooks create such dishes? For example, when I'm thinking of combining ingredients X, Y and Z for a dish, I already can find it difficult to know how it will work and how it will balance out. I can't imagine having to do this with such strange combinations, and such difficult preparations. How long does it usually take for you to build a dish? Does it come to you naturally? Or do you first create 20 dishes that weren't quite good enough before the viewer sees your videos? Maybe it's a fun idea to make a video about how you combine flavors!
Dag Jules. Hoe krijg je het voor elkaar, de content is heel fraai, de edit is echt precies goed, net als je gerechten, (daar heb ik minder verstand van) ik kan me voorstellen dat er een hoop tijd in gaat zitten, lekker clean, to the point. Ik geniet er van. Wou ik even zeggen. Ik geef het door!
Looks soo beautiful! But I personaly can't stand the scraping noise of silverware on all these ceramic plates and dishes...Wouldn't korean wooden spoons, for excample ,not be more suitable for the look AND Sound? What do you think? Otherwise...gogeous delicious creative plates very few people are priviliged to try 🎉
My plates are from J.L.Coquet, I visited them this year and made this video th-cam.com/video/NTRmYJVUt3o/w-d-xo.html I'm not sure where Chef Jeroen bought this plate. I'll ask him
Man, I love this video! Especially since you're the only one I watch that can understand and explain to the viewer what we are experiencing. Many food channels try to explain the dishes but none like you can. I really transformed my cooking these last few years so much so many people think I'm a private chef! I still have ways to go until my understanding is at a level like yours and I hope I can create dishes like you and Jeroen Achtien!
You're to kind! I really appreciate the support and I'm glad I can be a small part of you amazing journey! Have a great day
Great video and of course getting out to other chefs to look at different techniques and experimentations is really helpful to expand your culinary knowledge
This video deserve more views , well done Chefs
As always, an awesome video. I would have loved to know a little more about how Chef Achtien developed the dish - what was his inspiration, how he decided on the combination of flavors, etc...
Wow, Jules, that's truly an amazing video from you. The passion and professional level at which you both cook shine through with great enthusiasm and are incredibly inspiring. Thank you for the fantastic work you put into the video and for taking us along on your culinary journeys! You rock!
There aren’t many step by step instructables for cooking at this level. This is simply fascinating. Crazy amount of detail I’ve learned so much. Except where to find liquid nitrogen….
This was phenomenal, thank you! I doubt I’ll ever try to recreate this dish as a whole, but there are so many of the components I’m absolutely going to try in different dishes.
This channel is quickly becoming one of my favorites.
Thank you so much sir! Means a lot
Hi Jules, your video's and website are becoming my favourite. I love the fact that you do more advanced cooking techniques, which certainly caters to an interesting group of amateur cooks. In the last few years when I go to high end restaurants, I find the plant based recipes much more interesting than the ones that have meat/fish. I'd love to see more of that on your channel. Maybe some inspiration like mille feuille beetroot from Joris Bilderdijk or recipes from de nieuwe winkel in Nijmegen. Keep up the good work
Two of the best chefs on the block 🎉
What a joy to watch this beautiful video, full of knowledge and passion by two very sympathetic men, who also enjoy it immensely.
Terrific video . Only learn for you 2. Impressive man . Awesome .
Amazing!!! Chef!✌️
We need more of this video please
Amazing channel, really happy to have found this
Glad you like it!
Thank you so much,Jules! You inspire me ❤️ I love all your videos. Can’t wait to see more
Wow this is next level 🤯
I am soooo confused..
I don't know what's more beautiful?
The Chefs, the dish, the restaurant, or the View in the video
Thank you for this beautiful, educational and fun video. Enjoyed watching both of you work and loved the concept of the chefs delivering food to the diners. That would really enhance the experience.
It's also great when chefs bring and explain dishes. It really brings the dish to the next level
What a great inspiration from excellent chefs both of you . 👍🏻👍🏻
Appreciate it! Means the world. Have a good one 🙌🏼
Excellent technique and great recipe
Phenomenal episode!! Love the interview at the beginning and getting to know chef Achtien a bit. And what an amazing dish. That restaurant is now definitely on my to visit list!
That's so great to hear!
super techniques, et jolie au niveau graphique super chef!
Tip Top as Always.... you are a star Jules 🍻
Appreciate it! Means a lot
Jules, the production quality, video content, everything is amazing !! It almost pains me to say this but this material is even better than Gronda's latest "masterclass".
Thank you so much! Love making this new series, the next one is already on the agenda
Wonderfull your are both crazy, live it so much!!! Wonderfull dish thank you for sharing this ❤
Thank you Mattia!
thanks for your channel =)
What a beautiful video!!! Just stunning!!!
Thank you so much Jennifer!
Jeroen is now head-chef & owner @ restaurant Inter Scaldes in Kruiningen, Zeeland (Netherlands) and has a variant of the unforced duck liver with ice from beetroot and dry-aged beetroot and sunflowerseeds. It's ridiculously tasty.
This is some next level s***. Thank you so much for the insides, really inspiring !!!
Glad you like it! 🙌🏼
Love from India dear chef👨🍳
Thank you so much! Have a great day 🙌🏼
It's wonderful to see what's behind such dishes in a professional kitchen!
One question: how don't the jalapeno seeds make the gel bitter? Is it because overall there's enough mass to balance it or the overall tartness of the lemon?
Amazing
Thank you Mohamad!
Hi Jules ! Thanks for the nice content. Little question : why do you never use any pepper as a seasoning ? thanks!
Love this format.
If possible it would be nice to have some of the doses used...but i understand if the chefs may want to keep their recipes a bit secret.
Great video as usual. Are you gonna share the recipes on your website?
Just uploaded them 🙌🏼 www.julescooking.com/single-post/cooking-with-two-michelin-star-chef-jeroen-achtien
I love your videos and have learned a lot from them. I was curious if you could make a Beet dessert using red, gold and candy cane beets. I have a lot of vegans and vegetarians that are members of the fine dining club i am the chef at. just trying to get some more ideas for them. thanks for the help if you can.
Hey Jules, how do you/michelin star cooks create such dishes? For example, when I'm thinking of combining ingredients X, Y and Z for a dish, I already can find it difficult to know how it will work and how it will balance out. I can't imagine having to do this with such strange combinations, and such difficult preparations.
How long does it usually take for you to build a dish? Does it come to you naturally? Or do you first create 20 dishes that weren't quite good enough before the viewer sees your videos?
Maybe it's a fun idea to make a video about how you combine flavors!
Dag Jules. Hoe krijg je het voor elkaar, de content is heel fraai, de edit is echt precies goed, net als je gerechten, (daar heb ik minder verstand van) ik kan me voorstellen dat er een hoop tijd in gaat zitten, lekker clean, to the point. Ik geniet er van. Wou ik even zeggen. Ik geef het door!
amazing !
Thanks Arthur 🙌🏼
Jules, i forgot to ask, will the full recipe also be available on your website ?
Nice chef! Very inspiring🙂
Hope you can give me some of your recipe😁..Thank you!
I've always whatch your videos
2:06 I didn't know that Daniel Ricciardo also has cooking chops.
😂😂
Hej, i can’t see the recipe on julescooking yet. Is it uploaded?
Another restaurant on my to go list 😅
Haha brilliant!
@@JulesCookingGlobal Van waar heb je je snijplank trouwens? :) Lijkt me handig met dat bakje daaronder.
"Curcuma" in English is turmeric.
Wauh. So beautiful 💓
What mixer was it? A Robot Coupé? Do you know the model?
Looks soo beautiful! But I personaly can't stand the scraping noise of silverware on all these ceramic plates and dishes...Wouldn't korean wooden spoons, for excample ,not be more suitable for the look AND Sound? What do you think?
Otherwise...gogeous delicious creative plates very few people are priviliged to try 🎉
where do you guys get all your stoneware out of curiosity?
My plates are from J.L.Coquet, I visited them this year and made this video th-cam.com/video/NTRmYJVUt3o/w-d-xo.html
I'm not sure where Chef Jeroen bought this plate. I'll ask him
@@JulesCookingGlobal thanks jules, just realised i'm not the only one who's asked 😂
How to store the duck liver powder? I wonder.
You can store it covered in the freezer
Thank you! I love cooking and I am passionate like you, and I really love your videos.
No wonder at the end they say.. That will be $9999
It takes so much effort
yes, for sure you look like my neighbour
🥰
Appreciate it Samuel 🔥
Dear Chef Jules, th-cam.com/video/D4H6aFV7W9A/w-d-xo.html
On the right hand side of the chef uniform have this letter "H", what's that mean?
Its the logo of le nouveau chef, brand of the jackets
Aska in BROOKLYN