It's not about the size but the technique and the details in the products, this plate probably looks simple. But maybe it's a piece of a curse menu which follows a small mouth adventure. It's not everything about size and crazy big portions or a lot of garnishes
in relations of food cost there isnt much difference between fine dining and other types of restaurant. sure, starred restaurants may charge/increase the food cost perc. more but the price of a dish isnt just ingredients. otherwise a pizza would cost less than 1$ everywhere
yep... its really nice to get nice products like theese... let me just show the respect it deserves by cutting theese pieces away that dont look so preety... so i can sell less food at a higher price... for food´s sake..
So 100g fish poached in 200ml oil with 2 beetroots and stock under pressure, served on a sharing platter. Kitchen porters must have a blast there, 4-5 pans used for this. Im sorry but very inefficient.
He does it so poorly though. It's fairly obvious that his line chefs are the reason for his accolades. He has no idea what he's doing anymore, probably spent 15 yrs in his office doing paperwork instead of cooking real food.
There's a foam from fish stock as well, the beets are pickled, there's fresh herbs, smoked paprika and it's seasonal. It's not as one dimensional as you make it seem.
Why do all these 3 star head Chefs plate food as if they have no idea what they're doing? this guys apron is silly and none of the pepper from the mill, actually went on the fish. He looks like a nervous commis on a stage shift.
@@kl20231 U mad bro? U gonna cry? just because you don't understand the points of the critique, doesn't make it any less valid than your survived stillbirth 👍
Give it a few more years and just when placing things off-center is out of fashion again, you'll comment on someone else's dish that you don't like how symmetrical it looks.
More fish, please! As an amuse-bouche this would be OK, but that's barely a mouthful of meat. A filleted side of mullet would surely be the least you could offer your customers.
Hmmmm. I imagine this is a nice dish (one as a part of many, I would hope, mind.) The only SERIOUSLY BIG turn-off, which the chef needs to address, imho, is the addition of what resembles - almost exactly - two dead mice, about two days or so after one of my two cats has “proudly” left them at our garage door, in hope of pleasing their owners (so I’ve been told). Yes, PLEASE present that pickled beetroot in a different way, if you MUST serve it at all......
I really don't want to offend the chef, but I think he's a) nervous in front of the Camera or b) an impostor. As a chef myself I can tell that the way he works and treats the food and kitchens equipment like an amateur. Just look how many useless working steps he did or how he salted the fish. Definitely don't want him as my coworker.
"Food looks boring, but let me stuff myself with it" If you look at the restaurant's website you'll find out that they serve menus with 6 to 10 courses. How is that portion too small then?
No. There aren't any rules about what cutting board you use. There are guidelines, but no rules. As long as your board is clean and you use it for one type of food, there is nothing to blame.
I was in his restaurant. One of the best experiences in my life. Super.
That apron is wild, been cooking for 10 years and I’ve never seen anything like that before.
Weirdest looking apron ever
Cupless apron
This guy beat me off behind a Safeway once.
I'm struggling to get past that apron...
But brilliant, the way he explained it, during service the Mullet is almost conit'd in the olive oil
Perfect example of all that's wrong in fine dining.
PepsisWarrior
More details about your claim, please? I’m intrigued....
Mark Pointer how about the price for a start.
@Nt Daell73 you could always take the supersize option at McDonald's
It's not about the size but the technique and the details in the products, this plate probably looks simple. But maybe it's a piece of a curse menu which follows a small mouth adventure. It's not everything about size and crazy big portions or a lot of garnishes
in relations of food cost there isnt much difference between fine dining and other types of restaurant. sure, starred restaurants may charge/increase the food cost perc. more but the price of a dish isnt just ingredients. otherwise a pizza would cost less than 1$ everywhere
I was shocked. I tot that was a mouse you threw on the pan
wong erenade hahaha
It looked like mice didn’t it! With the tail and all!🤣
do you deliver to canada
Sorry chef. I didn't understand what the sauce was in the siphon? Good Job! 👍🤘👏
hi does anyone know where I can get a chef vest and apron like his?
Yeah no, it doesn’t look good with man boobs
Le Nouveau chef
Dick.com
Any sex shop...
Engraçado, nunca vi tantos chefs com estrela michellin quanto aqui nestes comentários ....
Love the dish! Looks great!
What is the brand of the knife? it has a great vintage look.
I’m not totally sure, but about 90% of me says it’s by a pro chef knife firm called Farrar & Tanner:
www.farrar-tanner.co.uk.
Good luck!
zanger icel knife brand. Made in Portugal.
It's used to circumcise goats in Uzbekistan
yep... its really nice to get nice products like theese... let me just show the respect it deserves by cutting theese pieces away that dont look so preety... so i can sell less food at a higher price... for food´s sake..
If the restaurant has a Michelin star you can almost guarantee the chef is wearing the most absurd shit
So 100g fish poached in 200ml oil with 2 beetroots and stock under pressure, served on a sharing platter. Kitchen porters must have a blast there, 4-5 pans used for this. Im sorry but very inefficient.
😂😂😂😂😂
how would you make it more efficient?
I like red mullet
I was hoping for totally different kind of mullet...
1 MICHELIN STAR HE'S DOING SOMETHING RIGHT
Quanto me le metti qualche foglia in più?
Quanto é que me pões mais algumas folhas?
Fish is the smallest condiment in this dish, impressive!
yea its really nice chefs dare to focus attention on more difficult items,
What a bunch of whiners. Let the man do what he does
He does it so poorly though. It's fairly obvious that his line chefs are the reason for his accolades. He has no idea what he's doing anymore, probably spent 15 yrs in his office doing paperwork instead of cooking real food.
i couldn't find danny chambers on the michelin guide
@@rhyshanling6714 looking at his comments, he's quite the ray of sunshine!
I can’t taste my butane scorched red mullet fish or pickled/caramelized red beets over my fresh micro nasturtium leaves :(
You don''t taste the gas... it gives the same flavor as a gas grill
He cooks like a drunk teenager.
So you have a pretentious chef uniform and tweezers, yet your food is simple and boring. Next!
Fuck his uniform.
My Ninja
Love fish with my oil
Great ingredients, but way too much of the foam. Makes it look messy. However, I imagine it tastes great.
Ps wrong colour board Cheffy...
He decides the color of his boards dumbfuck
@@theanonymouschef1557 the board colour is defined by usage jackass.
It’s salted fish with beetroot’s (caramelized)... uummm..kay?.. amazing like how are humans able to create such great things 😂
There's a foam from fish stock as well, the beets are pickled, there's fresh herbs, smoked paprika and it's seasonal. It's not as one dimensional as you make it seem.
Why do all these 3 star head Chefs plate food as if they have no idea what they're doing? this guys apron is silly and none of the pepper from the mill, actually went on the fish. He looks like a nervous commis on a stage shift.
big talk from a nobody lol where is your star bruh ?
@@kl20231 U mad bro? U gonna cry? just because you don't understand the points of the critique, doesn't make it any less valid than your survived stillbirth 👍
@@MrJesterjeckel sounds like a bitter broke bitch crying. Waaaaa waaaaaa
Have some sauce with fish!
Was this a parody?
i pay for this 5 e......i thing that is to much....i pay only 4 e....this is bullshit price
Exactly what’s wrong with fine dinning
And what exactly would that be? The dish looks great to me.
Its not even right in the middle of the plate.
Give it a few more years and just when placing things off-center is out of fashion again, you'll comment on someone else's dish that you don't like how symmetrical it looks.
Alot of chefs plate off center.
More fish, please! As an amuse-bouche this would be OK, but that's barely a mouthful of meat. A filleted side of mullet would surely be the least you could offer your customers.
this could be one of many courses.......................... do you know this?
@@gabagool7542 Well, I hope so!
This is a terrible plate, the entire presentation is off center, the beet juice is a mess and the beets themselves look like mice.
So cuts half the fish off and gives a tiny piece to the customer. People need to wake up and stop giving into these rip off gaffs.
i jusy waste my time watching this
Looks like he is frying dead rats.
Nonsense… I won’t paid that.
Hmmmm. I imagine this is a nice dish (one as a part of many, I would hope, mind.)
The only SERIOUSLY BIG turn-off, which the chef needs to address, imho, is the addition of what resembles - almost exactly - two dead mice, about two days or so after one of my two cats has “proudly” left them at our garage door, in hope of pleasing their owners (so I’ve been told). Yes, PLEASE present that pickled beetroot in a different way, if you MUST serve it at all......
Not everyone is a crazy cat person like you.
No No No
A lot of steps for simple food. Hate to say it. Pretentious.
Pretty lackluster overall.. not impressed
so cheap, give me some fucking fish
I really don't want to offend the chef, but I think he's a) nervous in front of the Camera or b) an impostor. As a chef myself I can tell that the way he works and treats the food and kitchens equipment like an amateur. Just look how many useless working steps he did or how he salted the fish. Definitely don't want him as my coworker.
the cooking has nothing extraordinary at all, portion beyond pathetic ...... not impressed at all
"Food looks boring, but let me stuff myself with it"
If you look at the restaurant's website you'll find out that they serve menus with 6 to 10 courses. How is that portion too small then?
Michelin star, the day will come until Macdonald will have his Michelin star, which disgusting food
Mc. Michelin Burger 🤔😀
This guy literally put his hands on everything after handling the fish with both hands.🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️👎👎👎👎👊👈
i bet everyone at his restaurant gets sick you fool.... not. you hygiene freaks are really a nasty breed of ppl
@@Thor_Asgard_ ?
The red cutting board is for meat, not for fish. Cross contamination!
No. There aren't any rules about what cutting board you use. There are guidelines, but no rules. As long as your board is clean and you use it for one type of food, there is nothing to blame.
Seems more about the tools than about the food. I'm sure it tastes good, but not relevant to the average home chef