Imagining when a restaurant is not only a place to rescue people who are starving. What if a chef makes a simple dish to an art. Culture and religion wouldn't be existed while human only think about how to fill their belly. We are intelligent. For myself, I enjoy the time while I am cooking, think about the flavor, think about how to paint my dish, try give a surprise to the people with me. At least give some respect to this chef/artist, he made every dish differently without destroy the consistance. Certainly cooking is all for eat, but cooking can also be an art for those chefs who have their own belief. I believe people who are willing to found this channel have the ability to appreciate these dishes.
this is all about flavor as it is all about art. these chefs incorporate amazing flavors, textures, colors, aromas, etc. to create an experience. its not about quantity of food. its about patience and dedication and understanding the science of food. Its also about celebrating food and celebrating each ingredients. BUT its also about artistic expression. if you understand art and what an artist tries to accomplish, then you can understand how amazing some of these chefs are. This stuff is extremely complicated and should not be taken lightly. each of these chefs are classically trained and have impeccable technique. so just because they serve food like this, doesnt mean they cant BBQ, or fire roast or carve up a cow. hell, thats probably what they're best at. ALSO all these chefs are working directly in the kitchen. and they basically inspect each plate before sending it out. they also train the sous-chefs so that they get everything perfect. They even invent new flavor combination to create new dishes. These types of chefs are at the pinnacle of the culinary world. to say that what they create isnt food is a non-informed assumption.
+fred d I totally understand the art and science behind what they are doing. Just saying, I would rather pay 80$ for a massive steak that is delicious and basic, vs 80$ for a small mouthful of meat dressed up with fun colors and unique flavor pairings. Guess I am just simple - to each their own though.
Kap Bab true , this isnt the type of place you go to to really fill yourself up though. Kind of like how you dont go to a wine tasting because you're thirsty .
it literally blows my mind how uninformed you could possibly be to comment about how starving you will be after this dish or how small the size is. how do these people not recognize this is part of a tasting menu that lasts probably 15 courses. unreal
It's the same on every video like this. The times I've had a tasting menu, the last thing I've been thinking afterwards is that I'm still hungry! You'll also see comments about how someone would rather have a steak and chips or a McDonalds. Honestly, I think there is some real insecurity and jealousy in comments like that.
I think it would be visually striking upon arriving at the table... can't say much about the flavors until you've tasted it but at a place like that you can assume the highest quality ingredients and flawless technique
this looks great, I'd love to try it if I ever amass the wealth. I first became familiar with Massimo via the Chef's Table tv show. He's a pretty cool and genuine guy.
Ill say this - I ate at one of Gordon Ramsays restaurants in New York (it was called London, or something). Presentation, atmosphere and service were all top notch. Flavors were good, but I wasn't mind blown. Paid 300 dollars between my girlfriend and I, and was hungry a couple hours later. Items we ordered Fennel and Beet salad Lobster Bisque Scallops Steak Mango ice cream Now...If I go to a chain steak house like Mortons, or The Capital Grille I could get larger salads, soups and steaks that all taste incredible, for 1/2 to 2/3 the cost and have enough left over for the next day. Yes, fennel and beet salad is interesting, new, and bold but I guess I'd still shoot for the ceaser salada 9/10 times.
That's the problem when your pallet is bad try to train it before going to a fine dine restaurant.. If you want steak then go to a steak house. You don't go to restaurants to be full the purpose is to experience it.
You should give Ramsay/high-end dining another chance. London is no longer run by him (I don't think he even owns a portion of it anymore, and he's definitely not involved in the operations -- they just rent the right to use his name) and it no longer has any Michelin stars. If you went there after he left, the quality probably wasn't what it was under his leadership. I'd tend to agree though, that a $500 Michelin-starred meal for two isn't five times better than a $100 meal for two.
Maiko Melo Yes, I can understand that. But being the idiot that I am, I would actually prefer less dishes, but bigger portion sizes. It just takes me more tries to taste something, similarly like somebody new to art needs more time to appreciate a great painting.
allenamenbesetzt A significant part of why chewing gum loses it's taste fairly quickly is because your brain gets bored with it (not just because the sugars/sweeteners have been diluted). When you eat (or chew) something for too long, you stop tasting it as intensely. So, high end chefs try and give you many many different tastes and textures for your meal, instead of one or just a few dishes.
I don't understand the compulsion of some chefs to take a product, and make it look and taste like a different product, instead of taking the other product in the first place. "Instead of taking a beautiful beef filet and charcoal grill it, I take a veal filet and treat it with smoked oil, so it tastes like a beef filet that has been charcoal grilled" - what?
no he takes a beef fillet and makes it seem like it's veal. That's why he marinates the beef in milk (to make it taste more like veal). Why not veal in the first place? Idk, but the first reasons that come to mind are ethical ones.
@@n00bs4ibot I think it's just to push the limits of cooking. There's also a dish where he makes a type of fish taste like pork. It's more about magic and illusions as well as the unforgettable experience than anything else.
I think its one of the sauces from modernist cuisine, its basically just like cooked juices/blood from the ox I think. Has a bunch of hydro chloroydes in it to stabize
I'm the only one who think this is just a crap on a plate... No hate i think it is really tasty, but in my opinion it's looks messy. or i don't understand art.
Michelin star hypocrisy. These "chefs" if you want to call them that, who rarely even make an appearance in their own restaurants, yet alone the kitchen can get laps ran around them by some line cooks I've met throughout my cooking career. They dont grade them based on food at all, its all based on the decor, styling of the restaurant, atmosphere, and most of all, their theories about how it should be sourced, prepared, and presented. And some of these chefs stride for decades to get a Michelin star, if you think about it its really rather laughable.
Così pretenzioso da accostare un piatto ad uno dei maggiori artisti italiani. Un bruttissimo copia e incolla dell'unico maestro e chef italiano che non è piu' con noi. Mahhhhh
Sure, all the extra flavors the chef drizzles on the plate probably compliment the meat, but damnit, give me more meat! I don't ever want to walk out of a restaurant hungry! Secondly, the visual "art" shouldn't be all that important. It's as important as making a smiley face on a pancake with eggs for eyes and a bacon for a nose. Culinary art should be about ensnaring the olfactory and taste senses, and not about making my plate look like abstract art. Me thinks the chefs love the smell of their own farts a little too much.
Isaiah Gregory each chef has his own style, usually those plates are one of ten in the taste menu of the restaurant, so you are not going to be hungry (almost not a normal person), the visual aspect is the second most important factor in the gastronomy, and the steak looks delicious, so I don't think there are much difference between the importance of the visual aspect and the flavors
You would never eat this on it's own, instead you'd eat multiple dishes in one sitting and never feel hungry at the end. Also, it's like modern art, a lot of people feel something special while looking at it.
Why? Why a 3 star michelin chef would do that??? Explain me how you are a better chef than him... please. Ot you could just shut up if you're too ignorant to talk about food with Massimo Bottura.
True Italian Genius. Creativity with intelligence. No wonder it is a Three-Michelin-star. No wonder many TV Pop-Star Chefs envy him...
Fabio Marcos the genius are other chef, this is only sponsorship
Imagining when a restaurant is not only a place to rescue people who are starving. What if a chef makes a simple dish to an art. Culture and religion wouldn't be existed while human only think about how to fill their belly. We are intelligent. For myself, I enjoy the time while I am cooking, think about the flavor, think about how to paint my dish, try give a surprise to the people with me. At least give some respect to this chef/artist, he made every dish differently without destroy the consistance. Certainly cooking is all for eat, but cooking can also be an art for those chefs who have their own belief. I believe people who are willing to found this channel have the ability to appreciate these dishes.
Go and eat cow dung
this is all about flavor as it is all about art. these chefs incorporate amazing flavors, textures, colors, aromas, etc. to create an experience. its not about quantity of food. its about patience and dedication and understanding the science of food. Its also about celebrating food and celebrating each ingredients. BUT its also about artistic expression. if you understand art and what an artist tries to accomplish, then you can understand how amazing some of these chefs are. This stuff is extremely complicated and should not be taken lightly. each of these chefs are classically trained and have impeccable technique. so just because they serve food like this, doesnt mean they cant BBQ, or fire roast or carve up a cow. hell, thats probably what they're best at.
ALSO all these chefs are working directly in the kitchen. and they basically inspect each plate before sending it out. they also train the sous-chefs so that they get everything perfect. They even invent new flavor combination to create new dishes.
These types of chefs are at the pinnacle of the culinary world. to say that what they create isnt food is a non-informed assumption.
+seanyboy1436 Theres a lot of people that just dont understand art, so its hard for them to appreciate nuance
+fred d I totally understand the art and science behind what they are doing.
Just saying, I would rather pay 80$ for a massive steak that is delicious and basic, vs 80$ for a small mouthful of meat dressed up with fun colors and unique flavor pairings.
Guess I am just simple - to each their own though.
Kap Bab true , this isnt the type of place you go to to really fill yourself up though. Kind of like how you dont go to a wine tasting because you're thirsty .
fred d
I hear ya - everyone has their appreciation for certain things. Bon apetit if it is something you're passionate about! :)
cooking is not just about eatt...
it literally blows my mind how uninformed you could possibly be to comment about how starving you will be after this dish or how small the size is. how do these people not recognize this is part of a tasting menu that lasts probably 15 courses. unreal
Drives me crazy too. Or they complain about how much it costs. Like go to McDonalds if you want lots of food for little money.
It's the same on every video like this. The times I've had a tasting menu, the last thing I've been thinking afterwards is that I'm still hungry! You'll also see comments about how someone would rather have a steak and chips or a McDonalds. Honestly, I think there is some real insecurity and jealousy in comments like that.
I think it would be visually striking upon arriving at the table... can't say much about the flavors until you've tasted it but at a place like that you can assume the highest quality ingredients and flawless technique
Nice Patek
Only a genius & a creative chef could understand chef massimo's plating..outstanding
beautiful dish
Did Bottura torch the outside? How did he get the outside of the beef so dark?
ElloBoppit it's burnt vegetables that are pulverized to make a black powder and then it's Sous vide at 65 degrees. Hehe I'm awesome!
what is the black on outside of steak??
Are there recipies for his dishes at his resturant? I wanna try to make some 😁
Had this dish at Osteria Francescana in 2016. Absolutely ridiculous flavours. Thought we were given ecstasy in course prior.
Great Vid... keep em coming...
this looks great, I'd love to try it if I ever amass the wealth. I first became familiar with Massimo via the Chef's Table tv show. He's a pretty cool and genuine guy.
+catherine zadecka it's amazing. went there last friday. one of the best experiences to date.
What is the black stuff around the veal?
Black olive..powdered
Ill say this - I ate at one of Gordon Ramsays restaurants in New York
(it was called London, or something). Presentation, atmosphere and service were all
top notch. Flavors were good, but I wasn't mind blown.
Paid 300 dollars between my girlfriend and I, and was hungry a couple hours later.
Items we ordered
Fennel and Beet salad
Lobster Bisque
Scallops
Steak
Mango ice cream
Now...If I go to a chain steak house like Mortons, or The Capital Grille I could get larger salads, soups and steaks that all taste incredible, for 1/2 to 2/3 the cost and have enough left over for the next day. Yes, fennel and beet salad is interesting, new, and bold but I guess I'd still shoot for the ceaser salada 9/10 times.
+Kap Bab if u call fennel and beet salad interesting new & bold you have no idea about food lmao
That's the problem when your pallet is bad try to train it before going to a fine dine restaurant.. If you want steak then go to a steak house. You don't go to restaurants to be full the purpose is to experience it.
I like how every one of your comments is attempting to be offensive in some way or another. Hope you guys feel better! :)
You should give Ramsay/high-end dining another chance. London is no longer run by him (I don't think he even owns a portion of it anymore, and he's definitely not involved in the operations -- they just rent the right to use his name) and it no longer has any Michelin stars. If you went there after he left, the quality probably wasn't what it was under his leadership. I'd tend to agree though, that a $500 Michelin-starred meal for two isn't five times better than a $100 meal for two.
Does someone have an idea how he made the red meat extraction ?
cool name for a painting
Thanks glad you enjoyed it
loved his part of the masterchef
mental pallet, true mind. Beutifull dish.
Not psychedelic, disappointed
in what way?
why are the portions so small?
because it is not one dish, there is a tasting menu with many other dishes, enough to feel satisfied
Maiko Melo Yes, I can understand that. But being the idiot that I am, I would actually prefer less dishes, but bigger portion sizes. It just takes me more tries to taste something, similarly like somebody new to art needs more time to appreciate a great painting.
allenamenbesetzt A significant part of why chewing gum loses it's taste fairly quickly is because your brain gets bored with it (not just because the sugars/sweeteners have been diluted). When you eat (or chew) something for too long, you stop tasting it as intensely. So, high end chefs try and give you many many different tastes and textures for your meal, instead of one or just a few dishes.
mrm95 what are you saying??!! are you stupid or stupid??
I don't understand the compulsion of some chefs to take a product, and make it look and taste like a different product, instead of taking the other product in the first place. "Instead of taking a beautiful beef filet and charcoal grill it, I take a veal filet and treat it with smoked oil, so it tastes like a beef filet that has been charcoal grilled" - what?
no he takes a beef fillet and makes it seem like it's veal. That's why he marinates the beef in milk (to make it taste more like veal). Why not veal in the first place? Idk, but the first reasons that come to mind are ethical ones.
@@n00bs4ibot I think it's just to push the limits of cooking. There's also a dish where he makes a type of fish taste like pork. It's more about magic and illusions as well as the unforgettable experience than anything else.
Il migliore grande Massimo
What a load of Pollock. Well done
its not well done its medium the beef ;D haha
With a plate that large, the meal looks even smaller.
What is in that red sauce? I remember he used it once on venison and mentioned he used cherries in it.
I think its one of the sauces from modernist cuisine, its basically just like cooked juices/blood from the ox I think. Has a bunch of hydro chloroydes in it to stabize
Looks like they killed it on the spot
To get the effect you need to take something ...tbh
haha
Bat Rigore de quntiti" of de Sous
very attractive
"red meat extraction" aka: blood!
Jajaja
2much
why not grill a piece of veal?
What its fucking that only a piece of meat
Quando sei triste ascolta BOTTURA CHE PARLA IN INGLESE!
questo qua non ce la fa più... ormai è straconvinto
its smart and different... but OCD overload!!!!
shai edginton haha :-)
I'm the only one who think this is just a crap on a plate... No hate i think it is really tasty, but in my opinion it's looks messy. or i don't understand art.
you dont understand
Muscle Extract you don't understand this kinda art, don't worry, I don't understand the classic paint art...
I see you would like some new cloths emperor
Meh, just a plate full of sauce, nothing special.
I quote Gordon Ramsey "it looks like someone just threw up on my plate!"
+dabbycrankovich it tasted better though
I bet it did.. I am sure it tasted amazing....i just think sometimes people go too far. Like calling a painting done by an elephant "art."
Lets better quote graham elliot from masterchef
"this looks like a crime scene on a plate"
more like you quote Gordon Ramsey's actual cooking
dannycrankovich i love Ramsay but this dude is like on a whole upper level
i dont really like this style of food
It is nonsense creativity always sause on side is universal platting.
woody allen is overpricing crap food
Michelin star hypocrisy. These "chefs" if you want to call them that, who rarely even make an appearance in their own restaurants, yet alone the kitchen can get laps ran around them by some line cooks I've met throughout my cooking career. They dont grade them based on food at all, its all based on the decor, styling of the restaurant, atmosphere, and most of all, their theories about how it should be sourced, prepared, and presented. And some of these chefs stride for decades to get a Michelin star, if you think about it its really rather laughable.
Really???
+joe C i disagree with this whole statement
+joe C Massimo is number 3 on the 50 best list. Are you going to argue against this entirely different rating system too?
+Conor Hughes number 2
+joe C Massimo is known for joining the tables and talking about his techniques and food, so shut your mouth before spewing your naive crap.
Così pretenzioso da accostare un piatto ad uno dei maggiori artisti italiani. Un bruttissimo copia e incolla dell'unico maestro e chef italiano che non è piu' con noi. Mahhhhh
the presentation is for a sweet not for a meat meal, ...
He forgot the potatoes ie mashed potatoes, fries, boiled potatoes etc. You can't have beef with out veggies
Well, one of the sauces was mashed potatoes mixed with virgin olive oil, so there's that xd.
this is not a recipe
he said a lot of stupid things but he has a very expensive clock (patek)
its too much ..
aviratausend Thanks for the comments
Probably cost 200$ just to eat that tiny piece of meat.
Sure, all the extra flavors the chef drizzles on the plate probably compliment the meat, but damnit, give me more meat! I don't ever want to walk out of a restaurant hungry! Secondly, the visual "art" shouldn't be all that important. It's as important as making a smiley face on a pancake with eggs for eyes and a bacon for a nose. Culinary art should be about ensnaring the olfactory and taste senses, and not about making my plate look like abstract art. Me thinks the chefs love the smell of their own farts a little too much.
This would be part of a taster menu which consists of around 12 dishes
That's nice. I was relating my fine-dining experiences to the meal presented in this video. The "art" I got was no part of 12!
Isaiah Gregory each chef has his own style, usually those plates are one of ten in the taste menu of the restaurant, so you are not going to be hungry (almost not a normal person), the visual aspect is the second most important factor in the gastronomy, and the steak looks delicious, so I don't think there are much difference between the importance of the visual aspect and the flavors
it's 9 courses
You would never eat this on it's own, instead you'd eat multiple dishes in one sitting and never feel hungry at the end. Also, it's like modern art, a lot of people feel something special while looking at it.
with all these sauces you can not taste anymore the meat, ...
Why? Why a 3 star michelin chef would do that??? Explain me how you are a better chef than him... please. Ot you could just shut up if you're too ignorant to talk about food with Massimo Bottura.
Paolo Filardi because people are ignorant, they accept what ever they propose them; I m talking in general of course
It will barely fill 1/4 of my stomach
Good thing you have nine courses at his restaurant then
Its fucking raw.
No it's fucking veal 😂
+Robert Hall Please do not ever go to a real restaurant, you'd embarrass humanity. Stick to McDonald's
good man
this is not raw, you d'ont know what you are you talking about
I BET THIS GUY IS A REGULAR AT BURGER KING
I’d rather go to McDonald’s
looks like i can finish that in one bite...