Gastronome Militant Regiment -I trained under the old French way which started at 10 am in the garden for an hour or two. Next was prepping the meat and fish then the stocks. The veg would be started with cleaning blanching and the turning. The deserts were next and we would try to get everything situated by 5:30 because service started at 6. This is the way
What gets me is the logistics they must have set up behind the scenes to keep it all going. In case someone gets sick, for example, others on the team must know how to fill in for them and prepare the same dishes. And sourcing and appropriately storing the ingredients must have a complex schedule as well. Customers expect the freshest food at this level but obviously some ingredients can be stored while others are needed fresh every day. Then there are the human factors. Everyone here is smart, sensitive, but also very competitive types. Can be difficult to keep together as a team. So this vid. does a great job with the tension of the work but does not show behind the scenes management techniques. Always great to watch your videos though. Very enjoyable and well-done!
I agree. That kind of environment requires a strong leader. Most Chefs in high-end restaurants that I've seen have MONSTROUS egos. And they fear Executive Chefs.
Very cool and interesting video! but I would love to get some more explanation on what they're doing and making. Like what is going on @ 23:45 and 24:30 ?? Maybe some description or a quick comment on what they're making or what they're using it for. Love from Norway
Вы знаете, чтобы о мастерстве рестораторов создалось впечатление, и сохранилось в, даже не желудке, а, в самой душе! Его просто нужно посетить. Хотя бы однажды. Не просто, чтобы почувствовать вкус еды, которую для Вас приготовили. Аромат блюд. Вин. Смешивающимся с ароматами духов дам за соседними столами. С очарованием сервировки и подачи блюд. И! Беседой. Ну, или просто, общением. Но как передать все эти ощущения в одном ролике!? Если кто знает ответ на этот вопрос - напишите, пожалуйста.
These high prices correspond to wages, in the country where the cook's restaurant with such skills would be fired in Turkey even at a gas station, but alas there are countries like Denmark in which there is a democracy
Unless this is not the whole video, I liked the 18 course meal better. The 18 course meal in the other video, I could see splurging on. There are fewer courses here, all just a bite or two, except for the turkey or chicken Wellington or whatever that was, and what I assume was Wagu beef was raw.
В . Российских ресторанах работают повора со всего мира и очень довольны . Так ,что в Москве можно поесть национальные блюда и . Дании в том числе. Если захочется ,может и не понравится.а
Why the large dishes for such small servings? I'm sure that that your servings are super delicious. Meat and veggies are the cost fraction for a restaurant, staff and building the major cost fraction. You may wish to double the size of your servings to keep hungry customers keep coming.
Being American & knowing we are an "overeater society" I wonder if people in other countries find these "multiple spoonful" meals enough to not be hungry in an hour. The few times I've eaten at gourmet "spoonful" restaurants, I found myself hungry again within a couple of hours. I also wonder if the costs are comparable to those here (very high priced).
@Bob Texan You don't go to these restaurants because you want a full stomach. You go there for the luxury experience, complex dishes and fancy wines. To treat your taste buds. After this you probably go to the local kebab shop. I looked it up, and an 8 course dinner + wine is about 370 USD.
This video reinforces my opinion of gourmet cooking. The chef takes all the fat off the fattest cuts. It makes no sense to remove the fat. Animal fat is moisture, flavor, and health.
In the restaurants I've worked you used clean ones every time or you clean it quickly if you have a sink in your section, except for things like sauces which you can just keep warm in the same pan and reheat
Hes basically taking yogurt and putting it into whats called an iSi canister, which is a can that gets pressurized with co2 and instantly whips things up (you can make whipped cream at home with them for example), this makes it really airy and fluffy instead of a hard solid yogurt. He then sprays it out into the container, and that goes into whats called a cryovaccuum. It is used to seal plastic bags for sous vide in restaurants, but it has the ability to pull all of the air molecules out of food and chamber if theres no bag to seal it. We'll use it where I work to instantly pickle vegetables or give herbs a glossy look because all the cell walls break inside the produce and instantly fill with liquid. When he cryovacs the yogurt, it removes all the oxygen, and makes it rise to be a puffy cloud.
Amigos. Aqui no Brasil, o show é espeto corrido. Carnes da melhor qualidade, à vontade. Você come quanto quiser e paga algo em torno de US 15,00 e US 50,00, na média. Gostei do vídeo.
Honestly... using modern methods on a victorian era recepie is a bit anacronistic. The Beef Wellington isn't that good either. Meat cooked in bread - or an overly elaborated meat pie - meh. Juicy and tender yes, but consistently textured with no surprises. It is similar to meatloaf with a cover of filo dough. The only thing that would make it more boring is pomme duchesse and a red wine sauce with over cooked veggies. But the mussles and scallops though! Drewl lol!
I like this type of videos to show the skill of those chefs. But you're constantly out of focus of what they are doing and it really put me off. Either do the close up stuff well and practice more first or don't do it as close up and take a little distance which makes focussing the camera a lot easier.
Why is barely anyone in these kitchens talking ? Like, is this silence normal in these kitchens or is this something they did for the video ? Like a kitchen where so many meals are made in complete silence seems... frightening
!["สนธิ" ห่วงมีขบวนการปกป้อง "ทนายตั้ม" : [THE MESSAGE]](http://i.ytimg.com/vi/2GQNp3EoMc0/mqdefault.jpg)
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
The extended footage is just amazing! Thanks Aden!
Gastronome Militant Regiment -I trained under the old French way which started at 10 am in the garden for an hour or two. Next was prepping the meat and fish then the stocks. The veg would be started with cleaning blanching and the turning. The deserts were next and we would try to get everything situated by 5:30 because service started at 6. This is the way
So you were obviously trained in a " Mandalorian " restaurant........😆
Thank you Aden Films for your videos that brought me so much calmth.
Very nice
Beautiful! Everything looks fabulous and I can only imagine how delicious the meal must be.
i could literally listen to this all day
What a great piece of filming!! Thanks for the upload,one of the best i've seen on YT!!
Thank you for the calmness. Most actuall foodvids going insane in speed
Nice Aden!! Makes me want to move to Denmark now. Keep the videos coming.
Jungs,ihr seit echt stark.Chapeau
What gets me is the logistics they must have set up behind the scenes to keep it all going. In case someone gets sick, for example, others on the team must know how to fill in for them and prepare the same dishes. And sourcing and appropriately storing the ingredients must have a complex schedule as well. Customers expect the freshest food at this level but obviously some ingredients can be stored while others are needed fresh every day. Then there are the human factors. Everyone here is smart, sensitive, but also very competitive types. Can be difficult to keep together as a team. So this vid. does a great job with the tension of the work but does not show behind the scenes management techniques. Always great to watch your videos though. Very enjoyable and well-done!
They're brothers, seems like they can all do it all every day. If one is out the others are well equipped to hold it down.
No one is irreplaceable.
I agree. That kind of environment requires a strong leader. Most Chefs in high-end restaurants that I've seen have MONSTROUS egos. And they fear Executive Chefs.
wie gerne würde ich durch diesen herrlichen Wald zum Restaurant gehen, und dann dieses wunderschöne Essen mit den ausgesuchten Weinen geniessen!
Reminds me of the show Great Chef's. That was a great show. This, is great video.
I LOVED that series. That should be the template for every cooking video.
Pretty fancy even for you.
Thanks for posting, wonderful video.
Greetings from Malaysia, and thanks for such a fascinating video! The cracking sound at 56:57 is so gratifying.
AMAZING video, thank you so much! Hope you can do more of these!
bravooo!
Watched the whole thing, it was interesting, thanks.
I agree. Loved how he showed them during their break time maybe discussing the game plan for tonight meal/chit chatting
We
Those vegies have such bright colors!
Cool, Dankeschön!
Absolutely fascinating, thank you!
The encrusted meat looked like pork inside. That is my favorite meat. It looked really good! My complements to that chef!!
No puedo ver un solo cocinero más con Apple Watch...mientras realiza su trabajo.
There are the reasons why they got michelin star. Thanks for giving me the idea of cooking
Aaah! I want to eat it! Very nice video!!!!
Cocinar sobre brasas es, sin duda un gran acierto. ¡Buen Restaurant!
Very cool and interesting video! but I would love to get some more explanation on what they're doing and making. Like what is going on @ 23:45 and 24:30 ?? Maybe some description or a quick comment on what they're making or what they're using it for. Love from Norway
hypnotized. 59.51'' non-stop.
That was one super meal! From the ingredients to the service to the location. At 3200DKR it was a special meal!
Damn that looks so GOOD!
Always a long time fan, but that last 10 minutes was a little blurry.
The camera man not so great
More videos like this please, very good!
No ahí como la carne 🇦🇷 , contala cómo quieras .. buen video
О, рецепт соломы запишу!! Скоро пригодится)
this is actually nice
Nice 👍
Вы знаете, чтобы о мастерстве рестораторов создалось впечатление, и сохранилось в, даже не желудке, а, в самой душе! Его просто нужно посетить. Хотя бы однажды. Не просто, чтобы почувствовать вкус еды, которую для Вас приготовили. Аромат блюд. Вин. Смешивающимся с ароматами духов дам за соседними столами. С очарованием сервировки и подачи блюд. И! Беседой. Ну, или просто, общением. Но как передать все эти ощущения в одном ролике!? Если кто знает ответ на этот вопрос - напишите, пожалуйста.
Видимо люди приходят туда не для того чтобы вкусно поесть, а для того чтобы вкусно понюхать.
this video as a masterpiece involves us deeply in an atmosphere of kitchen, chefs, and inside food)))
Мудро!!!❤
GREAT WINE CHOICES THO...KUDOS
👍 Fantastic
皮付き豚肉いいね。
自分の地元ではなかなか手に入らない。
Happy Ramadan
typical chef move: he even grabs the sieve with the towel like it's a hot iron pan :D
Never can be too careful.
Nice to cook with a drummer!
From TH-cam videos, I find the Japanese way of filleting a fish as more practical and efficient.
I'm surprised it took a Viking that long to filet a fish.
i live denmark they got some great food love from Sweden
That's a really great video, very in depth of pro kitchen environment.
THIS WELLINGTON THING IS RATHER INTERESTING...I MUST SAY...
Wah Mantab Saya Mau Donk
The butcher is so slow. I wonder if it’s on purpose or they aren’t cooling for many people at the moment
за то,как оператор лезет под руку с камерой человеку,разделывающему рыбу.. надо было ему леща этой рыбиной и дать)
At the beginning, I was thinking "where's the restaurant?" 😅
Eating there is akin to hiking through a bonsai forest.
These high prices correspond to wages, in the country where the cook's restaurant with such skills would be fired in Turkey even at a gas station, but alas there are countries like Denmark in which there is a democracy
Unless this is not the whole video, I liked the 18 course meal better. The 18 course meal in the other video, I could see splurging on. There are fewer courses here, all just a bite or two, except for the turkey or chicken Wellington or whatever that was, and what I assume was Wagu beef was raw.
В . Российских ресторанах работают повора со всего мира и очень довольны . Так ,что в Москве можно поесть национальные блюда и . Дании в том числе. Если захочется ,может и не понравится.а
Why the large dishes for such small servings? I'm sure that that your servings are super delicious. Meat and veggies are the cost fraction for a restaurant, staff and building the major cost fraction. You may wish to double the size of your servings to keep hungry customers keep coming.
1:40 “Don’t cry for me, I’m already dead”
七輪を使つてるんですねぇ
少ない炭の上に直に置いても
火が通らんと思いますけどｰ
Ip2 be winnin
Being American & knowing we are an "overeater society" I wonder if people in other countries find these "multiple spoonful" meals enough to not be hungry in an hour. The few times I've eaten at gourmet "spoonful" restaurants, I found myself hungry again within a couple of hours. I also wonder if the costs are comparable to those here (very high priced).
Я не Американец Я с Украины. Мне тоже показалось что порции маленькие.
@@ЗахарЩербак-к6щ slava Ukraine❤
@Bob Texan You don't go to these restaurants because you want a full stomach. You go there for the luxury experience, complex dishes and fancy wines. To treat your taste buds. After this you probably go to the local kebab shop. I looked it up, and an 8 course dinner + wine is about 370 USD.
@@lilyj8420
lol
48:50................What kind of meat did they use for this alternative Wellington ??
This video reinforces my opinion of gourmet cooking. The chef takes all the fat off the fattest cuts. It makes no sense to remove the fat. Animal fat is moisture, flavor, and health.
....? what a strange observation. do you also get angry when people remove part of the fat cap on brisket for bbq?
I like the video but the camera was too much out of focus. Very annoying.
Ppl always say I would need more food...eat a 10 course meal and I guarantee you won't be hungry
Predator makes surprise guest appearance at 45min
330 EUR for an 8 course menu and wine pairing in a restaurant that looks great but doesnt have a single star - Denmark, you have stiff pricing...
Those michelline bullshit thing is ridiculous
are you going to visit this restaurant?) sure they will make special discount for you))
吃完回家还要泡碗面吃！
Выглядит вкусно, но на один укус.
Happy night for Aden with all that wine 😂
Which camera and lens was used to shoot this video？
После таких порций придется дома ужинать.
Forget the Michelin rating, camera focus is the toughest thing to get right
Yes.
raw beef is the only main course?
Скромненько так
I’ve always wondered if they use a clean pan for each dish they do? Or do they just use the same pan over and over
In the restaurants I've worked you used clean ones every time or you clean it quickly if you have a sink in your section, except for things like sauces which you can just keep warm in the same pan and reheat
What is he filling there in this thing @ 22.25 and producing in the machine @23.53 - and what is this machine ???
Hes basically taking yogurt and putting it into whats called an iSi canister, which is a can that gets pressurized with co2 and instantly whips things up (you can make whipped cream at home with them for example), this makes it really airy and fluffy instead of a hard solid yogurt. He then sprays it out into the container, and that goes into whats called a cryovaccuum. It is used to seal plastic bags for sous vide in restaurants, but it has the ability to pull all of the air molecules out of food and chamber if theres no bag to seal it. We'll use it where I work to instantly pickle vegetables or give herbs a glossy look because all the cell walls break inside the produce and instantly fill with liquid. When he cryovacs the yogurt, it removes all the oxygen, and makes it rise to be a puffy cloud.
¿De qué parte de Perú es el restaurant?
Amigos. Aqui no Brasil, o show é espeto corrido. Carnes da melhor qualidade, à vontade. Você come quanto quiser e paga algo em torno de US 15,00 e US 50,00, na média. Gostei do vídeo.
The better, as less hands touch your food. A. Bourdain.
what are those capsules and bottle @22:55
ling? the fish at beginning ?
Are they all on the diet?
Very creepy with that fishs eyes looking at me while you filleted it
J'ai horreur de cette cuisine où il n'y a rien dans l'assiette. On doit avoir très faim quand on sort de là. 😂😂😂
em qual cidade da dinamarca fica o restaurante ?
It says near Copenhagen. Its in the description
Класс!
Wow. Ppl eat a lot of pork and beef. I think I’m gonna substitute it for duck
Hvor er dette? Hvilket by?
Honestly... using modern methods on a victorian era recepie is a bit anacronistic. The Beef Wellington isn't that good either. Meat cooked in bread - or an overly elaborated meat pie - meh. Juicy and tender yes, but consistently textured with no surprises. It is similar to meatloaf with a cover of filo dough. The only thing that would make it more boring is pomme duchesse and a red wine sauce with over cooked veggies. But the mussles and scallops though! Drewl lol!
I like this type of videos to show the skill of those chefs. But you're constantly out of focus of what they are doing and it really put me off. Either do the close up stuff well and practice more first or don't do it as close up and take a little distance which makes focussing the camera a lot easier.
Lol-))
Eyes look a bit sunken on that cod/torsk
All the ads took all the pleasure out of trying to watch this film. 👎🏻 I gave up.
Learn how to block ads. Not difficult.
Some one teach this guy how to filet a fish in less than 2 hours
Why don't chefs wear hats?
Love the content but the DOF makes this footage challenging to watch on big TVs
have to say the fishr doesnt loook to happy about the situoation !
Affilare i coltelli no?
eat and pay. than make the bankrobbery😅😅😅 for the next time.
Why is barely anyone in these kitchens talking ?
Like, is this silence normal in these kitchens or is this something they did for the video ? Like a kitchen where so many meals are made in complete silence seems... frightening