For all those who are saying over and over again that it's cold for every single dish on wbpstars: videos present dishes , not the actual way restaurant kitchens work. A single chef prepares the whole plate for these videos, for instructive purposes. During actual food service in a restaurant, every cook would prepare and plate a part of the dish with a convenient timing and all parts would end up on the plate warm and timely. Very simple, basic logic, huh?
People who state that this won't make you full never had such a menu. Eating 5-7 dishes of this makes you fuller than you'd like to be. But it's so delicious that you can't stop.
Exactly! People have no clue about fine dining but have to talk some serious bullshit about it. They probably can't even dice an onion properly but think they are Paul Bocuse or something
Am going to respond to a few accusations on this thread. 1. Not using a filleting knife. Neither do I and my filleting is perfect. If you can't adapt to any knife in front of you, go back to school 2. Not seasoning the fish. A salt anchovy crust will take care of the seasoning, also the puree etc were pre prepared, the artichoke pre blanched and therefore assumed to be seasoned already. 3. Skin up/Skin down. When you are adding a layer of mixture on top of the skin you do not need to crisp the skin first. Sea bass skin is soft enough to cut and be eaten crispy or not. Furthermore you can clearly see in the video that the initial curl relaxes after time and the fish straightens out as it is basted.
@Akat suki I've done a couple of tutorial videos from my service kitchen and did a video of the kitchen in service, which I hated as we were to tense from the camera, wasn't the usual banter and chat. I think I need to give that sort of thing more attention as it looks like a good marketing tool. Just don't really know how to take it further.
Not using a filleting knife does not mean he is not worthy of 2 stars . Just means he is comfortable using that type of knife for filleting large fish . Only young squirts with five minutes in the trade who only think they know something about being a chef would put something like that .
amazing comment. I've seen chefs filleting fish with a cleaver so quick and almost without faults ofc no human is perfect. I think the point in filleting is doing the job with the knife you would feel comfortable, for example I never used a filleting knife for anything unles when I was learning which I'm still but a different thing atm and when in my grads. always chefs knives and that's why they got this name, it's a multiuse knife.
you took the words right out of my mouth ive seen a chef filet with a cleaver just because someone said he couldn't do it and it was just as good as the guy using the filet knife
You're so out of order. Who do you think you are? This poor guy is just doing his best to post something on youtube and have to comment with that? Filth? Why does it always have to be about sex when this man was just asking if you had ever cooked an artichoke? Shame on you. I feel really bad.
Excellent chef with expert skills and respect of his trade! I think all you with negative comments should try to be a bit more humble. It doesn’t matter if you are better, encouragement comes from constructive critique not from people behaving disrespectful .
Amazing technique. I love how he made the skin crispy without having to pan fry skin side down. I can only surmise that this technique was used to not over-crisp the skin given that he was going to top it off. Well done chef!
@@ToysOrGames assuming too much makes us look like a dick. Imagine that the comment you replied to was innocent. It was six words. Maybe allow the OP or who she was speaking to be offended first before we get our panties bundled. The person that made the original comment doesn't need your protection and neither does the chef.
If he's posting on youtube hoping to find 100,000 people like you then he needs to stop. People view, critique, are opinionated and praise - no one is immune from it no matter how much you like something.
This is one of the first videos I've seen on TH-cam that actually shows how a good chef makes something fresh and appetizing. No annoying music or distracting narration.
what most of you people don't seem to understand is that when you go to a Michelin starred restaurant, you generally get a degustation menu which means a tasting menu. Some degustation menus can be 14 or more courses long. This would most likely be just one course in that menu as it is so small a portion. I worked in one such a place that offered a la carte menu as well as a 9-course degustation menu. And in such a restaurant, you don't go to leave with a full stomach, you go for the culinary experience. Different flavours, textures and aromas.
"He should use a fileting knife". A person could use a cleaver to filet a fish. "That wouldn't make you full" It's not supposed to, it's about the taste and experience. People with money don't eat there to be full
@@jkman10 after starter, soup, entree, drinks, and dessert you would still leave comfortable and satisfied. Rich people know how to eat. Very few rich people are stupid.
Nadie obtiene 2 estrellas Michelin por casualidad. Por favor, acaso no será la mejor versión del plato como realmente se prepara, posiblemente en el video (en el video) la temperatura final no sea la ideal, pero... ¿no podemos agradecer la generosidad de compartir una receta de tan alto nivel en lugar de cuestionar cada mínimo detalle? Es muy fácil protestar desde el otro lado de una pantalla, para alguien que luego de ver el video y criticarlo se prepara unas salchichas en su casa...
The dish looks nice. Quiet colourful. Have a look @ 3:38 He is taking something of the red board and uses it with the cooked fish. Just a little bit of a cross-contamination. Keep on Chef and pay attention.
barigoule. it's a wild mushroom. it's also a name for a preparation of artichoke. I'm pretty sure here, it's the jus of the barigoule mushroom (aka the saffron milk cap mushroom).
It's a sauce based on the barigoule way of cooking a artichoke, it involves cooking carrot and celeriac with the artichoke hearts but giving them no color! (soft heat) then adding wine and garlic to reduce, add chicken stock and fennel seeds (yes, fennel; is typical en pairs well with the taste of artichoke and celeriac). Then there is sugar and white winevinegar added (Mostly to prevent oxidation and color loss, but also to give a bite.) Hope this helped. (Also sometimes in the last step sugar and winevinegar is replaced with a soft grain mustard, but wouldn't suggest.)
@Tasty_xperiences Instagram and yet they don't make any profit off the food. Maybe if you have no clue what you're talking about you should shut the fuck up.
@ForceOfWizardry that's because it's a multi course meal so you'll get even more dishes of a variety of things that people will be eating so the rest is for everyone else. There are always these dumb cringy comments in the comment section that always go with the pattern "pretentious rich people waste food" when they don't even know how this works at all but hypocritically want to eat it if they got the chance. Hating the rich because they're rich when you want to be rich yourself to experience it yourself.
Funny guy. Tim is Flemish, so Dutch is his mother tongue, and that's how the word is pronounced in Dutch. He's making a video in English for you because the odds are that you can't speak a single word of any other language, so you're being schooled in languages as well as fish cookery. And yet for some reason you think you're the smart guy? Jusat what the fuck did you bring to the table, if I may ask?
@@AlanHope2013 firstly, I'm not answerable to a lowlife scumbag like you, who does not have a measurable sense of humour. Secondly, the odds aren't in your favour because I'm currently in Amsterdam and my girlfriend is Dutch. I know the language just fine. Why don't you kindly fuck off and go pollute someone else's comment, okay? Also, while you're there, try to achieve something in your miserable, worthless life, instead of being a cyber bully, hiding in mommy's basement.
Those posh restaurants serve some mouth watering meals full of taste that was lovely im really full thank God for the kebab on way home. Next time mixed grill at Wetherspoons. Lol small portions so you have a starter main and desert all for a nice price of only £90 is I forgot wine extra £15 at least.
So I know everyone is very different with personal preferences and each style or areas have different techniques and I did like the way he cut and filleted the fish but I find that you will get much better results if you slightly score the skin to allow for shrinkage and always ALWAYS cook the presentation side down first ALWAYS!!! I’m trained in London city of guilds fresh gormet chef with many distinctions bla bla so that’s the way I was taught and that will give a beautiful crunchy skin!!! But remember everyone is different so if it works for you then do it your way!!! Cheers
Yeah, that was the biggest mistake he did, the seabass must be cooked 1,2, minutes on skin side and 10 20 seconds on meat side. And for the first 20 seconda you must press the fish with your hand or with something
would love to know the recipe for the creme of artichoke and the salted anchovies..also what was the green leaf that he added? i dont recognise it..seagrass?
There are lots of techniques in cooking out there that are yet to be discovered. Why stick to one when you can innovate or adjust to ur own style? If he’s not doing it skin side down, or whether his choice of knife is different, at least he produces a food with michelin star. How many stars do the food u produces you haters?
Great dish, chef. Thanks. Btw if youre in the field of cooking you cannot talk big because its vast to learn in the kitchen, it takes time to learn; knife skills, perfecting method cooking, timing when cooking! Yes, every cook who watches this; please humble yourself
This Chef obviously knows what he’s doing, but I would like to add, please look at the video of Marco Pierre White filleting a flounder, using a similar chefs knife. A good chef can use any knife and create rhe result he wants
High end kitchens all are open concept, many times a kitchen like this is for show and tell , everyone is neat , no sweating and real cooking is done in other kitchens, usually at least 2 or more. We would pick up one dish from a kitchen that was all glass , unworkable but visited by a designer daily, lemon bowls and herb bouquets of that sort . Didn’t make a difference since people don’t understand home kitchens vs commercial. Chaos was not allowed and talking was normal.
I watch a ton of cooking shows and all the chefs just glide their knife through when filleting a fish. This dude is hacking at it. Is a sea bass particularly sturdy or something?
Surprised he didn’t start skin side down but maybe it didn’t matter with the crust. An interesting technique in the tfal pan - i would have used clarified butter instead of the oil.
Interesting techniques here. Basting the fish with the hot oil (olive oil?) is new to me. This is as far as anyone can go in duplicating this recipe however, since the techniques and ingredients for the rest are missing. We can still try however.
I love videos like these, I love the food, love the chefs, I think of cooking like this and presenting your meal a special art form which combines your skill as a chef and your creativity. However, although undoubtedly delicious, it really pains me to see the end result. Namely thinking of the cost of meals like these that cannot even fill your belly, while we still have issues such as world hunger. I just feel pompous restaurants waste so much food because the ingredients are not top-notch. The world truly is a messed up place.
Ok I get it. Looks Amazing Taste Superb. I work in the meat industry. Some prime cuts and wild salmon or halibut. $20 per pound per item. No sea grass or Chinese flowers.....just smooth music and great friends it doesn't get any better. Peace
Didn’t finish with Malta....that’s a no no... haha. Seriously looked great, I’m sure it was excellent...I would have added a contrasting coloured editable flower or herb to the green and yellow. good job chef...
everything good and well... but as a chef i am in a small kitchen and i am not allowed to wear rings/earings/etc and u are allowed something like that in a 2 star kitchen?
if all you are looking for is a filling meal you can go to any mom and pop or any chain restaurant which is fine but if you are looking for care and attention not to mention expanding your horizon's then this nonsense poncy food is the way to go. believe me i used to think the same way you did but once you try it and experience the level of care and understand what it takes to maintain that level then you will have a whole new appreciation
I think this is the first guy that I have seen that actually uses a blue cutting board for fish, by that you know he is more than serious, looked nice but many of us would really like "a bigger meal", in case this isn't a course menu.....of course.
Not necessarily . I catch a lot of my own fish and I've had eyes go cloudy within a matter of hours between catching sitting in the boats kill tank and then taking them out to clean them up at the end of the day
For all those who are saying over and over again that it's cold for every single dish on wbpstars: videos present dishes , not the actual way restaurant kitchens work. A single chef prepares the whole plate for these videos, for instructive purposes. During actual food service in a restaurant, every cook would prepare and plate a part of the dish with a convenient timing and all parts would end up on the plate warm and timely. Very simple, basic logic, huh?
People who state that this won't make you full never had such a menu. Eating 5-7 dishes of this makes you fuller than you'd like to be. But it's so delicious that you can't stop.
Exactly! People have no clue about fine dining but have to talk some serious bullshit about it. They probably can't even dice an onion properly but think they are Paul Bocuse or something
Am going to respond to a few accusations on this thread.
1. Not using a filleting knife. Neither do I and my filleting is perfect. If you can't adapt to any knife in front of you, go back to school
2. Not seasoning the fish. A salt anchovy crust will take care of the seasoning, also the puree etc were pre prepared, the artichoke pre blanched and therefore assumed to be seasoned already.
3. Skin up/Skin down. When you are adding a layer of mixture on top of the skin you do not need to crisp the skin first. Sea bass skin is soft enough to cut and be eaten crispy or not. Furthermore you can clearly see in the video that the initial curl relaxes after time and the fish straightens out as it is basted.
@Akat suki I've done a couple of tutorial videos from my service kitchen and did a video of the kitchen in service, which I hated as we were to tense from the camera, wasn't the usual banter and chat. I think I need to give that sort of thing more attention as it looks like a good marketing tool. Just don't really know how to take it further.
Plating also
Not using a filleting knife does not mean he is not worthy of 2 stars . Just means he is comfortable using that type of knife for filleting large fish . Only young squirts with five minutes in the trade who only think they know something about being a chef would put something like that .
amazing comment. I've seen chefs filleting fish with a cleaver so quick and almost without faults ofc no human is perfect. I think the point in filleting is doing the job with the knife you would feel comfortable, for example I never used a filleting knife for anything unles when I was learning which I'm still but a different thing atm and when in my grads. always chefs knives and that's why they got this name, it's a multiuse knife.
Buffsbeard 100%
Chinese chefs can do most delicate work with a butcher knife
you took the words right out of my mouth ive seen a chef filet with a cleaver just because someone said he couldn't do it and it was just as good as the guy using the filet knife
th-cam.com/video/gy-v1MwAJTI/w-d-xo.html
Warning! The comment section is full of successful chefs.
Successful chefs but with thinks drawing is the same as cooking😂
funny coming from a dish washer
mise en place.
You're so out of order. Who do you think you are? This poor guy is just doing his best to post something on youtube and have to comment with that? Filth?
Why does it always have to be about sex when this man was just asking if you had ever cooked an artichoke? Shame on you. I feel really bad.
Lol! Okay buddy just because you googled the terms on google it doesn't mean that you're a hot chef. >.< xD hahaha im pissing myself laughing
Excellent chef with expert skills and respect of his trade! I think all you with negative comments should try to be a bit more humble.
It doesn’t matter if you are better, encouragement comes from constructive critique not from people behaving disrespectful .
Beautifully done. Thanks for the demonstration and the beautiful plating.
Thank you!
How to make delicious fish:
1. Oil
2. Oil
3. Bolling oil
4. Arteeshowk
I think it’s “when” that matters
Hahaha
Beautiful plating and flavour profile. I’d say this is a winner.
Greg Bradshaw looks both rustic and haute at the same time. Very cool plating, will look to emulate at work.
@@tonycarpaccio9550 nice. fuck these haters
Looks shitty.
Big Mac all the way!
He Just got his 3rd stars today ! Congratulations
Amazing technique. I love how he made the skin crispy without having to pan fry skin side down. I can only surmise that this technique was used to not over-crisp the skin given that he was going to top it off. Well done chef!
He flipped it over, watch again
@@carajentzen5049 he said to make the skin crispy. chef turned it to cook the other side not to make it crispy fool
@@ToysOrGames assuming too much makes us look like a dick. Imagine that the comment you replied to was innocent. It was six words. Maybe allow the OP or who she was speaking to be offended first before we get our panties bundled. The person that made the original comment doesn't need your protection and neither does the chef.
The most genus merci boury pour l’attention à chaque passage c’est un voyage infini de découverte.
Nevermind the haters. Keep doing what you are doing. Everyone is a critic in this work.
If he's posting on youtube hoping to find 100,000 people like you then he needs to stop. People view, critique, are opinionated and praise - no one is immune from it no matter how much you like something.
I life 1km from his restaurant, and have gone there 4 times, great cooking . Already went to his restaurant when he had 0 stars.
The guys still wet behind the ears, I only put trust in chefs that have gone thru pubity and have experience.
@@suzesiviter6083 Good thing you don't cook cause you can't even fucking spell.
@@suzesiviter6083 He has white hair on the sides... Either way you are a moron as age does not define skills
That fish looked so fresh I'm wondering if it was even dead.
that is beautiful... the nasturtium at the end? ugh! that sounds and smells delicious. one notch above perfect.
Interesting, I think nasturtium is disgusting, only bit I didn't like!
@@TheDave000 you could leave it on the plate and leave something pretty for the dishwasher :)
This is one of the first videos I've seen on TH-cam that actually shows how a good chef makes something fresh and appetizing. No annoying music or distracting narration.
Maybe you should head over to the staff canteen?
Considering that there are probably hundred's of thousands of cooking-related videos I fail to see how that could be true.
what most of you people don't seem to understand is that when you go to a Michelin starred restaurant, you generally get a degustation menu which means a tasting menu. Some degustation menus can be 14 or more courses long. This would most likely be just one course in that menu as it is so small a portion. I worked in one such a place that offered a la carte menu as well as a 9-course degustation menu. And in such a restaurant, you don't go to leave with a full stomach, you go for the culinary experience. Different flavours, textures and aromas.
In Spain we call it a "Tapa".
In finnish "tapa" means kill :)
Lol
In Mexico we call it pescado frito sin mamadas
Looks fantastic! How did you get the fish even after it rolled up?
Wow! Bravo! beautiful colors all togheter ! Thank you for sharing! Must be delicious!
Best place taste, oh my God! Thank you.
he didn’t just get 2 Michelin stars base on this dish. Must have tasted really good with the other courses. Well done chef
How do you keep food warm with this sort of plating? How does it get to client hot?
Fairly sure if you possess two michelin stars you can fillet a fish with a swiss army knife if you want
Or even a fucking toothpick
@@jiv32 katana for u
I can do it with out a knife...comment for video!
U can do with a razor blade even actually
I cook a lot of fish and I use a razor sharp eight inches knife works for me. I used the same knife for deboning
What a lovely kids meal
man I wish I had plates like that. The food looks great, whatever, but those plates have really got me in the feels
Looks great.... and the food too....
Clearly begging for at least one Knorr stockpot: what was he thinking?
Marco pls
1 or 2 stockpots, it's your choice
🤣🤣🤣
It seasons and adds that fish flavor a home stock just cant compete with.
😂😂😂Brilliant
Nice work beautiful simple presentation.
Is the food temperature Hot when it served for the customer!
Does Michalin star restaurants available every single dish for individual cook?
7:08 I would eat that like the cookie monster!!
Probably cost you 4000
Beautiful dish
"He should use a fileting knife". A person could use a cleaver to filet a fish.
"That wouldn't make you full"
It's not supposed to, it's about the taste and experience. People with money don't eat there to be full
You can still make delicious food and have a good experience while also providing an adequate portion size. Michelin star restaurants are ridiculous.
@@jkman10 after starter, soup, entree, drinks, and dessert you would still leave comfortable and satisfied. Rich people know how to eat. Very few rich people are stupid.
@@jkman10 it's an art form and eating like that (tiny portions) with the hearthy ingredients used is healthier than getting your belly full.
It's part of a multiple course, so yeah, you will be full
yum.. can I have 5 portions of that pls
Nadie obtiene 2 estrellas Michelin por casualidad. Por favor, acaso no será la mejor versión del plato como realmente se prepara, posiblemente en el video (en el video) la temperatura final no sea la ideal, pero... ¿no podemos agradecer la generosidad de compartir una receta de tan alto nivel en lugar de cuestionar cada mínimo detalle? Es muy fácil protestar desde el otro lado de una pantalla, para alguien que luego de ver el video y criticarlo se prepara unas salchichas en su casa...
The dish looks nice. Quiet colourful. Have a look @ 3:38 He is taking something of the red board and uses it with the cooked fish. Just a little bit of a cross-contamination. Keep on Chef and pay attention.
Too many Olive Garden "chefs" in the comment section lmfao
Diner chefs
They're allowed an opinion too...or did you forget that?
Wow, a WHOLE slice of fish on the plate! Please no, I cannot cope with this much generosity, please take some of that fish back off my plate.
it's probably an 8 or 10 course meal. you get a taste of lots of dishes, not just a huge portion of one dish.
peace.
How is that jus of "barigold" made would love to know thanks
barigoule. it's a wild mushroom. it's also a name for a preparation of artichoke. I'm pretty sure here, it's the jus of the barigoule mushroom (aka the saffron milk cap mushroom).
This looks beautiful. But what is the anchovy sauce exactly?
It's a sauce based on the barigoule way of cooking a artichoke, it involves cooking carrot and celeriac with the artichoke hearts but giving them no color! (soft heat) then adding wine and garlic to reduce, add chicken stock and fennel seeds (yes, fennel; is typical en pairs well with the taste of artichoke and celeriac). Then there is sugar and white winevinegar added (Mostly to prevent oxidation and color loss, but also to give a bite.) Hope this helped. (Also sometimes in the last step sugar and winevinegar is replaced with a soft grain mustard, but wouldn't suggest.)
@@gekwish wow. Thank you, chef. Where do you cook?
I thought he'll serve a whole fish and then I see 1/20 of the fish.
korencek because like this plat only rich man who can eat coz they know value for fish dish
ForceOfWizardry don’t be mad because your bank account can’t even reach 6 figures 🤔
@Tasty_xperiences Instagram and yet they don't make any profit off the food. Maybe if you have no clue what you're talking about you should shut the fuck up.
@ForceOfWizardry that's because it's a multi course meal so you'll get even more dishes of a variety of things that people will be eating so the rest is for everyone else. There are always these dumb cringy comments in the comment section that always go with the pattern "pretentious rich people waste food" when they don't even know how this works at all but hypocritically want to eat it if they got the chance. Hating the rich because they're rich when you want to be rich yourself to experience it yourself.
Pleb
Beautiful plating chef artichoke sauce is genius 😮
And delicious :)
@@wbpstars hope he doesnt mind I used the sauce in my tasting today 😂
They won't :)!
there is no sauce. It is a cream
I did a shot every time he said "artee-showk". I disnt gete drunnk atalll.
Funny guy. Tim is Flemish, so Dutch is his mother tongue, and that's how the word is pronounced in Dutch. He's making a video in English for you because the odds are that you can't speak a single word of any other language, so you're being schooled in languages as well as fish cookery. And yet for some reason you think you're the smart guy? Jusat what the fuck did you bring to the table, if I may ask?
@@AlanHope2013 firstly, I'm not answerable to a lowlife scumbag like you, who does not have a measurable sense of humour. Secondly, the odds aren't in your favour because I'm currently in Amsterdam and my girlfriend is Dutch. I know the language just fine. Why don't you kindly fuck off and go pollute someone else's comment, okay? Also, while you're there, try to achieve something in your miserable, worthless life, instead of being a cyber bully, hiding in mommy's basement.
Beautiful cooking I love barrigoule
This is an example of why it's better to have 1 good knife rather than a set of 4 bad ones. A good chef can filet a fish without a filet knife.
Agree. We Asians use cleavers for everything lol.
Those posh restaurants serve some mouth watering meals full of taste that was lovely im really full thank God for the kebab on way home. Next time mixed grill at Wetherspoons. Lol small portions so you have a starter main and desert all for a nice price of only £90 is I forgot wine extra £15 at least.
Food looks amazing people need to stop complaining
LOL, its a tiny piece of fish with veg, its hardly amazing.
So I know everyone is very different with personal preferences and each style or areas have different techniques and I did like the way he cut and filleted the fish but I find that you will get much better results if you slightly score the skin to allow for shrinkage and always ALWAYS cook the presentation side down first ALWAYS!!!
I’m trained in London city of guilds fresh gormet chef with many distinctions bla bla so that’s the way I was taught and that will give a beautiful crunchy skin!!! But remember everyone is different so if it works for you then do it your way!!! Cheers
what color is your michelinstar?
Did chef refire that bass, after he realized it was curling? 3:25 secs, is a weird jump cut edit.
Yeah, that was the biggest mistake he did, the seabass must be cooked 1,2, minutes on skin side and 10 20 seconds on meat side. And for the first 20 seconda you must press the fish with your hand or with something
That's what i saw
Thank you
yup, he fucked it up
would love to know the recipe for the creme of artichoke and the salted anchovies..also what was the green leaf that he added? i dont recognise it..seagrass?
@Brian W Well i know when Im outta my league..xanthan gum? :D Thanks for the insight though!
I'll just have a half portion thanks
I have eaten there two times. Great chef and really good. I think that burgers the only food they have there...
There are lots of techniques in cooking out there that are yet to be discovered. Why stick to one when you can innovate or adjust to ur own style? If he’s not doing it skin side down, or whether his choice of knife is different, at least he produces a food with michelin star. How many stars do the food u produces you haters?
Great plate of food.simple effort.
After this dish, you guys have to go find KFC later that night and dig in like there's no tomorrow.
@Mario Kyle
Stfu
Interesting take on baragoule
Great dish, chef. Thanks. Btw if youre in the field of cooking you cannot talk big because its vast to learn in the kitchen, it takes time to learn; knife skills, perfecting method cooking, timing when cooking! Yes, every cook who watches this; please humble yourself
Nice plate, process is not too complecated, the real MVPs are the ingredients, punchy , crusty and looking tasty seabass, well done!
First time in my life i see a chef cook fish without useing a gram of salt.
Mojo Jojo he used salted anchovies
Poor attention/listening comprehension.
The plate looks awesome.
This Chef obviously knows what he’s doing, but I would like to add, please look at the video of Marco Pierre White filleting a flounder, using a similar chefs knife. A good chef can use any knife and create rhe result he wants
nice but better not to be hungry , i'll need few of them to be full, greeting from France , beautiful seabass anyway
That face at the end 😂
Seems delicious, but the temperature?
wow very spacious kitchen
Easy and good I like it.First time nothing crispy on a plate.Gosh I love my job :)
How much was that little appetizer?
Never seen a professional kitchen use electric stoves before.
HenryRide i don’t blame em. Probably way easier to control temperature
A lot are using induction hobs now. It makes for a much more comfortable work environment
High end kitchens all are open concept, many times a kitchen like this is for show and tell , everyone is neat , no sweating and real cooking is done in other kitchens, usually at least 2 or more. We would pick up one dish from a kitchen that was all glass , unworkable but visited by a designer daily, lemon bowls and herb bouquets of that sort . Didn’t make a difference since people don’t understand home kitchens vs commercial.
Chaos was not allowed and talking was normal.
They’re induction. While technically “electric”, they’re worlds apart from what you think of as electric.
What would be the main meal after this mini snack?
Fish is usually cooked skin side down no?
Ermm... not a chef but how would you cook a fish that way? Wouldn't the oil from the fish skin just be in the way?
Eddie Perez like you said your not a chef 👍🏽
Why do so many Michelin kitchens have the same deep blue cutting boards? Is it a specific brand or just a standard color for pro grade cutting boards?
BenRangel blue for físh, red for meat, green for vegs etc...
RUSFELD 667 Ah. Thanks for explaining!
I remember seeing some red ones before - but can't recall any green ones.
I watch a ton of cooking shows and all the chefs just glide their knife through when filleting a fish. This dude is hacking at it. Is a sea bass particularly sturdy or something?
Surprised he didn’t start skin side down but maybe it didn’t matter with the crust. An interesting technique in the tfal pan - i would have used clarified butter instead of the oil.
All chefs have complex ideas and ways to prepare and cook dishes. But most people are too good of complaining but know nothing. 😂😂😂
No im not. But i can cook. 😊
Are those induction stoves?
All i see is people going about his choice in knifes.
I'm out here wondering how people survive on portions that small
This is 1 course in a 7+ course meal.
Is it warm ? When guest get it ?
Interesting techniques here. Basting the fish with the hot oil (olive oil?) is new to me. This is as far as anyone can go in duplicating this recipe however, since the techniques and ingredients for the rest are missing. We can still try however.
It’s a way to gently cook fish without a harsh sear.
What was that sauce or ju he made with the braising liquid from the artichokes anyone know what that was called
Ahh barigoule got it
I love videos like these, I love the food, love the chefs, I think of cooking like this and presenting your meal a special art form which combines your skill as a chef and your creativity. However, although undoubtedly delicious, it really pains me to see the end result. Namely thinking of the cost of meals like these that cannot even fill your belly, while we still have issues such as world hunger. I just feel pompous restaurants waste so much food because the ingredients are not top-notch. The world truly is a messed up place.
I'm a bit confused by the order of heating up these elements; the fish is cold by the time it is served...It sure is done all at once usually..right?
You created 30 mins worth of dish washing just for 1 mouthful of fish :)
Good ol' fat american portions
I fiori al cimitero grazie
Ok I get it. Looks Amazing
Taste Superb. I work in the meat industry. Some prime cuts and wild salmon or halibut.
$20 per pound per item.
No sea grass or Chinese flowers.....just smooth music and great friends it doesn't get any better. Peace
Didn’t finish with Malta....that’s a no no... haha. Seriously looked great, I’m sure it was excellent...I would have added a contrasting coloured editable flower or herb to the green and yellow. good job chef...
...this chef sounds like Georges St-Pierre from the UFC.
Sounds nothing like him
everything good and well... but as a chef i am in a small kitchen and i am not allowed to wear rings/earings/etc and u are allowed something like that in a 2 star kitchen?
Reheat that baby up in the microwave and you've got yourself a three Michelin star sea bass.
this bass fish had cloudy eyes... isn't this a sign of either frozen or not fresh ?
It can happen if the ice presses on the eye but yeah sometimes its a sign of not being fresh
It looked quite well executed but it's just more of that 'Michelin' style nonsense, poncy food.
Bland as fuck
if all you are looking for is a filling meal you can go to any mom and pop or any chain restaurant which is fine but if you are looking for care and attention not to mention expanding your horizon's then this nonsense poncy food is the way to go. believe me i used to think the same way you did but once you try it and experience the level of care and understand what it takes to maintain that level then you will have a whole new appreciation
Sure, if you want mass-produced make-me-a-fat-fuck-American shite food, then ignore this. Otherwise, enjoy PROPER qualiy food.
how do you keep the fish warm while decorating the plate?
Warm plates.
Now multiply the quantity by 10 and its totally a meal
It's just one course of many on a tasting menu that makes up the full meal
i feel like im a fat ass when i see this shhit
This is probably 1 course out of 7 or 8...
most of the time in a michelin star restaurant you eat many courses. so the portions are smaller.
ONly if you're a fat fuck American. Otherwise, if you're a healthy person, it's plenty.
I would love to eat this, it looks so good.
all these keyboard warriors. I didn't know there was a right way to cook? any links to your Michelin stars?
I think this is the first guy that I have seen that actually uses a blue cutting board for fish, by that you know he is more than serious, looked nice but many of us would really like "a bigger meal", in case this isn't a course menu.....of course.
Maybe he doesn’t have the most impressive dish in a Michelin restaurant, but he has the dirtiest chopping board.
Lmao fuck off virgin
@ 3:24 they changed the fish to a different fillet.
Cloudy eyes on the fish...old fish.
I noticed that too, a truly fresh fish should have clear and bright eyes
Not necessarily . I catch a lot of my own fish and I've had eyes go cloudy within a matter of hours between catching sitting in the boats kill tank and then taking them out to clean them up at the end of the day