The Tartar is like that because of the technique which is kick ass!! This is not for the beginner or home cook...hes freezing it with liquid nitrogen and making a powder...which dissolves in the mouth with other flavors...pure...mastery!!!
They do the same kind of think at the Fat Duck with the waiters. I find that not only very nice, but very honest. The person who serves you your food is very important and can make or ruin the meal for you, so they should be highly valued. As a cartoonist from my country once said, "A person who treats you nicely, but is mean to the waiter cannot be a good person". Also, loved the spectacle of both cooking the dish under the hot salt and seasoning it with the salt "stalactite".
wonderful... people don't realise yet that putting a tartare in 3 michelin stars it have to be in this way, otherwise you just can't bring this commun raw meat in another level . GREAT GREAT GREAT!
some of the translation are not right... but very nice video you must check some words... for example he says soy cocinero... the corret translation is im a cook not im a chef... chef is a higher level in the kitchen and Pedro is triying to say that he keeps working directly in the kitchen.
+Tom Able You are probably used to seeing vibrant colors in your tartare. I thought it was creative and looked very good. The pastel colors in the dish brought out a sort of, relaxed and laid back feel to the dish. Not as pretentious as some of these vibrant, all in your face multi-colored variations.
I'm really divided regarding the tartar. On the one site, the idea and preparation are really cool. On the other, it ended up kinda looking like just a bed to put the souffle on, and not the hero of the dish. However, after it defrosts a little, as shown in the end of the video, it looks way better. But it still looks like a secondary part of the dish, not the hero component.
¡Qué comentarios tan mezquinos y llenos de envidia! El maestro Subijana es, sin duda alguna, uno de los mejores chef (aunque él, en esa humildad infinita que lo caracteriza, se llame a sí mismo "cocinero") del mundo. Ya lo dijeron hace algunos siglos claramente: no dar perlas a los cerdos.
LMAO What is wrong with Tabasco???????? Bottom shelf? Why because it's readily available? Tabasco peppers are super high quality and the mash is aged masterfully. How is tabasco cheap - ass bottom shelf hot sauce?
If I had to guess, I'd say they cut the potatoes to the shape of a mold that can be fried with the potato (as in its heat resistant) so as to force and maintain that shape as the potatoes puff. However, of course, I'm just speculating. Great dishes!!!
Not exactly a molecular culinary master. Freezing meat to is something people do all the time to make ground beef at home. Most chefs have no idea about chemistry or biology, actually.
Whenever you need to liquid nitrogen meat to then freeze ground it into a powder.... I just don't know about that man. Food should not require industrial chemicals.
+The Geckomancer As stated, the only industrial part of the nitrogen is its very low temperature. Also, there's an entire field called molecular gastronomy which is all about shock-freezing, turning liquids into solid-skinned bubbles, etc., and this type of dishes.
It's True.... When a food that is amazing, even a sufficient is enough... But when the food is no way better, it won't be enough even when it's lots to eat
I actually really like the steak tartare variation. It isn't the glossy tartare, what you get everywhere- but lets face it, why should you go to a 3 star Michelin restaurant to eat something, what you get in any good steak house?
So you're telling me you can get food cooked at this level at a steak house? This is a 3 michelin starred restaurant. Thats one of many many other dishes that part of tasting menus. You eat at places lime this for over 3 hours experiencing food and service at the highest level. You eat like this for special occasions to possibly have the night you will never forget. You should't comment without knowing at all what you're talking about its rude to somelike like my self and many others who dedicate their lives to cooking like this.
adam torres Maybe you misunderstood me!!! For sure you misunderstood, what I commented. 1) I commented, that I _really_ like that version. 2) It isn't the glossy typical steak tartare we all know. 3) I objected (basically with myself), that you wouldn't go to a 3 Star Michelin restaurant, to get the same food, as what you could get in a steak restaurant. I didn't said, that you can get this type of tartare in a steak restaurant! I didn't said, that it is on the same level! *I meant this cynical if you want*.
dont answer dumbasses like them,they cant read and try to make an argument based on their own stupidity and misunderstanding.i know this is old but i had to say it
I think out of all the racists, anti semites, Black on white violence and vice versa, and police brutality issues. The worst kind of people are rich people who think poor people are dirt.... I'd bet a KKK member would even hate your kind.
I'm tired of Chefs continuously use tweezers to pick up food. I understand some foods require it that have really technical presentation, but when it's the first or second item on the dish it should not be difficult placing it on a large dish. I have seen so many videos of a chef picking up a single asparagus to place on a plate. Then he will say his philosophy on the vegetable that was simply boiled in water. Talk about pretentious .
MrYoumitube, your comment alone is what makes someone worth Michelin stars, and someone who will never earn one. When it comes to Michelin stars, every single little detail comes into play and it all matters.
There are many michelln stared restaurant who concentrates more on flavour, wholesome cooking , seasonality, food that comforts the soul that where I plan on dining. These guys with there tweezers who talk about a single vegetable as if it's rocket science, I simply don't care and so does my tummy.
+MrYoumitube but even their food looks like perfection! Why, you may ask? Because they care about how the food is presented. Take a basic culinary class and you'll be taught that, when at a restaurant, presentation is the first thing you see. So why not make it perfect? You'll probably never understand though.
+kugensverige because you said "slimy fish" I'm going to take you as the sort of person who doesn't truly appreciate this kind of cooking. Now fuck off
Don't worry, the reason it's priced that way is so that people like you who don't like it won't be able to afford it anyway. Saves you the effort so you should thank them.
Because people go into such restaurants not to eat but to make photos for instagram. Basically hipsters and people that don't know what to spend their money on.
TooBadPing you were talking about shitty new york food with blazing color.. But we are talking about michelin here, not to mention 3 start or the highest. Its totally different level
For this tender beef, we have taken it upon ourselves to take it to the moon feed it wine and have intercourse with it several times before slaughtering it and serving to our precious customers
I don't understand why so much drama just for taste buds! So called "Secret recipe" & top restaurant drama...... don't decorate too much that people forget to eat 😂
Wow: no gloves, goggles or rubber apron when handling liquid nitrogen. I secretly wonder if someone already has a minor frostbite from such reckless use of that substance...
Nah, it just boils if it brushes over your hand. Its cold but nothing bad. If you held it in your hand its a different matter. We used to mess about with it all the time in chemistry. You can pour it slow enough so it vapourises before it hits your hand. Dry ice is way worse to get cryo burns with. Done that plenty, never with liquid nitrogen though.
Cynics may say it's just for the interview, but I like the way he always say "a dish WE have created" instead of "I have".
The Tartar is like that because of the technique which is kick ass!! This is not for the beginner or home cook...hes freezing it with liquid nitrogen and making a powder...which dissolves in the mouth with other flavors...pure...mastery!!!
lol don't be pretentious, it looks terrible just off appearance. get off his sack guy
Carlos Villalvazo Puentes
I cant help it, being pretentious is a higher standard little carlos..😎
Glad u like it
They do the same kind of think at the Fat Duck with the waiters. I find that not only very nice, but very honest. The person who serves you your food is very important and can make or ruin the meal for you, so they should be highly valued. As a cartoonist from my country once said, "A person who treats you nicely, but is mean to the waiter cannot be a good person". Also, loved the spectacle of both cooking the dish under the hot salt and seasoning it with the salt "stalactite".
This video is so inspirational. I wanna be a Chef, and I watch this and I'm like "This is what I want to do".
Nice, good luck friend!
vinivasko go for it!
wonderful... people don't realise yet that putting a tartare in 3 michelin stars it have to be in this way, otherwise you just can't bring this commun raw meat in another level . GREAT GREAT GREAT!
Picks up tiny garnishes and carefully places them on dish.
Proceeds to slap them around with a wet brush.
The two techniques are astonishing! I wish I could master them...
some of the translation are not right... but very nice video you must check some words... for example he says soy cocinero... the corret translation is im a cook not im a chef... chef is a higher level in the kitchen and Pedro is triying to say that he keeps working directly in the kitchen.
+Hamel1n i was about to say the same thing about the word chef, the fact that he considers himself a cook makes me respect him a lot
The word "cocinero" in Spanish can mean either a cook or a chef. And believe you me, he is definitely both!
Amazing. Know Chef Pedro Subjiana's work and it is always amazing.
We agree!
Squid dish looks nice, the tartare looks very sad and unappetizing.
+Tom Able was about to write the same thing...squid looked great and cooking it under the hot salt is intriguing
+Tom Able You are probably used to seeing vibrant colors in your tartare. I thought it was creative and looked very good. The pastel colors in the dish brought out a sort of, relaxed and laid back feel to the dish. Not as pretentious as some of these vibrant, all in your face multi-colored variations.
+Darion D'Mello yup
I feel the tartar however isn't presented in a way that makes it the masterpiece. I feel like the souffle seems more important. My opinion though.
I'm really divided regarding the tartar. On the one site, the idea and preparation are really cool. On the other, it ended up kinda looking like just a bed to put the souffle on, and not the hero of the dish. However, after it defrosts a little, as shown in the end of the video, it looks way better. But it still looks like a secondary part of the dish, not the hero component.
¡Qué comentarios tan mezquinos y llenos de envidia! El maestro Subijana es, sin duda alguna, uno de los mejores chef (aunque él, en esa humildad infinita que lo caracteriza, se llame a sí mismo "cocinero") del mundo. Ya lo dijeron hace algunos siglos claramente: no dar perlas a los cerdos.
Según quien?
this is so awesome
Dude just made beef dip'n dots
Jeremy P lmao😂
Just wow. Loved this. And I'm Italian. Congrats.
That looks incredible
did he use tabasco for the steak tartare?
yeah
3stars ....maybe I don't get it..
what's wrong with tabasco?
+Dock Omnicock He's using cheap - ass bottom shelf hot sauce in something that's meant to be fancy and probably costs a ton.
LMAO What is wrong with Tabasco???????? Bottom shelf? Why because it's readily available? Tabasco peppers are super high quality and the mash is aged masterfully. How is tabasco cheap - ass bottom shelf hot sauce?
Did anyone find the lamb sauce yet?
WOW, all amazing.
Squid dish looks very flavorful would very much like to taste
I can't stop staring at his glasses.
Squid is such a delicate flavour. I imagine it would be lost in the sheer amount of unavoidable flavours added to the dish.
MUY BONITO LO QUE DICE "SOY COCINERO ANTES QUE TODO Y ORGULLOSO DE SERLO " YO PIENSO LO MISMO.....
That looks delicious!
The potato souffle looks exquisite. I'd love to know how they make it that particular shape.
Jonathan Rocha They shit it out.
@@maksimvucetic3205 hahaha, bravo brate! 😂😂😂
If I had to guess, I'd say they cut the potatoes to the shape of a mold that can be fried with the potato (as in its heat resistant) so as to force and maintain that shape as the potatoes puff. However, of course, I'm just speculating. Great dishes!!!
If I was him, I would be more proud of my beard that being a chef.
Genius comment
That's a moustache
you wouldn't say that if you had eaten in his restaurant
So you wouldn't be proud at all.. since the guy has no beard.
LEL S
Maestro , He is Fantastic , very unique ,Pity not able to understand language problem not English 👍👍👍🇬🇧
You geniuses criticizing this molecular Culinary Master have no idea about cooking or never worked in a serious kitchen before....
Not exactly a molecular culinary master. Freezing meat to is something people do all the time to make ground beef at home. Most chefs have no idea about chemistry or biology, actually.
honestly the tartare doesn t look good for me
Whenever you need to liquid nitrogen meat to then freeze ground it into a powder.... I just don't know about that man. Food should not require industrial chemicals.
industrial chemicals? Nitrogen? You mean the stuff that is in 70% of the air you breath?
+The Geckomancer As stated, the only industrial part of the nitrogen is its very low temperature. Also, there's an entire field called molecular gastronomy which is all about shock-freezing, turning liquids into solid-skinned bubbles, etc., and this type of dishes.
The Geckomancer industrial chemicals 😂😂😂😂😂
Hes a cook and a magician
Fantastic Awesome!
It's True.... When a food that is amazing, even a sufficient is enough... But when the food is no way better, it won't be enough even when it's lots to eat
Cost is inversely proportional to quantity, well, after all.... Best cuisine to dine. That's why they call Michelin starred restaurants
4:55 : "Very FINE* and light beef tartare".
كل الإحترام والتقدير لحضرتكم
pero que hermosooooo
Nada como una torta cubana.
William cruz las tortas cubanas parecen muy buenas
I actually really like the steak tartare variation. It isn't the glossy tartare, what you get everywhere- but lets face it, why should you go to a 3 star Michelin restaurant to eat something, what you get in any good steak house?
So you're telling me you can get food cooked at this level at a steak house? This is a 3 michelin starred restaurant. Thats one of many many other dishes that part of tasting menus. You eat at places lime this for over 3 hours experiencing food and service at the highest level. You eat like this for special occasions to possibly have the night you will never forget. You should't comment without knowing at all what you're talking about its rude to somelike like my self and many others who dedicate their lives to cooking like this.
adam torres Maybe you misunderstood me!!! For sure you misunderstood, what I commented.
1) I commented, that I _really_ like that version.
2) It isn't the glossy typical steak tartare we all know.
3) I objected (basically with myself), that you wouldn't go to a 3 Star Michelin restaurant, to get the same food, as what you could get in a steak restaurant. I didn't said, that you can get this type of tartare in a steak restaurant! I didn't said, that it is on the same level!
*I meant this cynical if you want*.
dont answer dumbasses like them,they cant read and try to make an argument based on their own stupidity and misunderstanding.i know this is old but i had to say it
adam torres that's not a 3 Michelin stars restaurant, just the chef
I'm tellng you! check out Chef Henry Zamora at Madera*
3 Michelin starred restaurant
*serves sand*
Xperia Alpha now thats funny. No offence to that chef and his food though.
great comment
Massive lol that he's using Tabasco, Worcestershire, and liquid nitrogen
Gordon: Is the dish fresh or frozen?
Chef: It's fresh frozen
Gordon: FUCK ME!
underrated comment lol
If I ordered a steak and got that I'd just walk away.
I think out of all the racists, anti semites, Black on white violence and vice versa, and police brutality issues. The worst kind of people are rich people who think poor people are dirt.... I'd bet a KKK member would even hate your kind.
Well someone stole my taco bell
This is where I get off the food train...
I'm tired of Chefs continuously use tweezers to pick up food. I understand some foods require it that have really technical presentation, but when it's the first or second item on the dish it should not be difficult placing it on a large dish. I have seen so many videos of a chef picking up a single asparagus to place on a plate. Then he will say his philosophy on the vegetable that was simply boiled in water. Talk about pretentious .
MrYoumitube, your comment alone is what makes someone worth Michelin stars, and someone who will never earn one. When it comes to Michelin stars, every single little detail comes into play and it all matters.
There are many michelln stared restaurant who concentrates more on flavour, wholesome cooking , seasonality, food that comforts the soul that where I plan on dining. These guys with there tweezers who talk about a single vegetable as if it's rocket science, I simply don't care and so does my tummy.
+MrYoumitube but even their food looks like perfection! Why, you may ask? Because they care about how the food is presented. Take a basic culinary class and you'll be taught that, when at a restaurant, presentation is the first thing you see. So why not make it perfect? You'll probably never understand though.
You think that dish he just did looked good? It was drained in sauce and looked a slimey fish crashed on the plate.
+kugensverige because you said "slimy fish" I'm going to take you as the sort of person who doesn't truly appreciate this kind of cooking. Now fuck off
Oh for Christ's sake I'll just buy a Subway Sandwich...
fucking same dude subways good as fuck XD
IKR!!! Cheaper, yet have more flavour than this shit!!
Don't worry, the reason it's priced that way is so that people like you who don't like it won't be able to afford it anyway. Saves you the effort so you should thank them.
are you fucking kidding me lmao.
This is the whatthefuckest steak tartar I’ve ever heard of. And I say heard, cause I didn’t manage to see it.
Why always in small portions?? Man im cheap
Because people go into such restaurants not to eat but to make photos for instagram. Basically hipsters and people that don't know what to spend their money on.
TooBadPing you were talking about shitty new york food with blazing color.. But we are talking about michelin here, not to mention 3 start or the highest. Its totally different level
Serve bread in baby chopping board holder 😂
if ure putting in Thst much work anyways you might as well increase the meal sizes
I hope those ant's enjoyed their meal.
You're right. Looks nasty
Even the rich are pissed at that tar tar dish
I see a little bit of something on the plate, where is the food? :D or am i supposed to eat 10 of those to have a normal meal ? :D
Yes. They are likely a part of a tasting menu with something like 10 or more courses. He isn't a chef at Applebee's
How is the beef dust even edible?
how do you even consume that? do you snort it or what?!
Is that steak tartare little bit gimmicky,i think the regular steak tartare is gonna taste the same
Maybe,but he's the chef
🇪🇸🔝👏
This is a 3 Tyres Chef Michelin..
man that will be only be worth the 800$, if i get to keep the toothpicks i use for eating this.
Yeah I think I'll just get a burger
😨😲😲 ostia tio q platazo
frozen fresh steak tartar....ok
Είσαι φοβερός
(Chemical) nitrogen frozen based dish doesn't look very michelin to me hahaha
Yo all haters are crazy
This shit is dope
a STALACTITE of salt HAHAHAHAHA
2:21 That's ridiculous why not just run it over with a car tire and flatten the dish even more.
Pass
For this tender beef, we have taken it upon ourselves to take it to the moon feed it wine and have intercourse with it several times before slaughtering it and serving to our precious customers
“Food”
I'm confused.
Mmmmm k weno
Its FROZEN!!
LMAO
The squid, yeah I get it, but the frozen tartar? I haven't tasted it, but naw man.
I don't understand why so much drama just for taste buds! So called "Secret recipe" & top restaurant drama...... don't decorate too much that people forget to eat 😂
I'd need to get a McDonalds on the way home - tiny portions...
Wow: no gloves, goggles or rubber apron when handling liquid nitrogen. I secretly wonder if someone already has a minor frostbite from such reckless use of that substance...
Nah, it just boils if it brushes over your hand. Its cold but nothing bad. If you held it in your hand its a different matter. We used to mess about with it all the time in chemistry. You can pour it slow enough so it vapourises before it hits your hand. Dry ice is way worse to get cryo burns with. Done that plenty, never with liquid nitrogen though.
Neither look as good as a grilled thick cut ribeye... But probably cost a ton more. But to each their own.
He wants to do something ,wow,,he forgot about what is the food
Those Michelin chiefs really know how to starve their customers... not even enough to decide if I like the taste of the dish or not...
bet that tartare tastes pretty good, but it looks like crap. that squid dish however! wow!
i don't even fill my tooth cavities with that food wth
And after this go to McDonald’s so your not hungry anymore
These are of course freshly caught...
yeah, sure
And here we have another example of food that will never fill your stomach costing more than your month salery
Thats food??
I'd rather have a piece of bread with a cup of tea than eating that shit
Fine dining is an odd thing...
Lol potato souffle. Zzz That's a fucking chip
Tartar was a mess.
barrel of KFC is the best 😂😂😂😂😂
you fill your stomach with less money for sure 😁😁😁😁😁😁😁
I'll stick to taco bell, thanks
Pretentious af
EW.
The tartare looks like shit
mmmmm nah
talk about being pretentious. soo artsy- fartsy. id rather just have a nice thick ribeye steak flamed grilled with some salt and pepper.
These are absurd, gimmicky dishes. Dishes at places like NOMA look amazing, but this looks ridiculous. Like a practical joke
No thanks!