Amazing WELLINGTON with Venison, Foie Gras and Truffle by Chef Vanderbeeken at Apéritif (Ubud, Bali)
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- เผยแพร่เมื่อ 21 ก.ย. 2024
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Kudos to Chef Vanderbeeken to showcase the skills of his staff. He has earned my custom next time I am in Ubud. Looks delicious too!
great and delicate job by this lady.
Layer upon layer of flavour, expertise, and tradition. This is the very apitome of fine dining.
The beyond state of the art equipment doesn't hurt either.
I LOVE use of spices and coconut, extremely unique flavor combinations for a cultured classic!!!
We too!
Beautiful fabulous Wellington
I'm impressed with this guy leadership. He empowers those young chefs, and you can clearly see hes proud of them. I want to eat at a place like this.
I would love to try this Wellington, I have had Gordon Ramsay Wellington & its absolutely delicious!
Anisa and Cilly , the Gordon Ramsays of tomorrow!!!
erg mooi super gedaan
Exquisite. Is it cold by the time it's placed before a guest?
This is only a demo. So in this case if it was served yes. Around dinner its served straight away.
@@yorricks6991 you are correct sir...
all those subservient staff , they wont let him down, that's for sure .
Amzing
Can see their chef are waiting always for her team😂
I would enjoy the video more if the sound was better, thanks for the content
Nice dish chef
What was the point of putting an A if you were going to slice it anyway?
he obsessed with his restaurant brand... but most probably they slice it infront of guests... there is no point otherwise
Probably right. They should’ve just said “this is sliced table side”
Damn that looks incredible 🤤
So used the spoon to taste, then shook off excess back into the pot...
16 min for one dish !!!! Hope you got personnals
Perfecto 👌!!!
Bali is struggling now. No demand from foreign or domestic due to outbreak. Really sad.
Warning: Its kind of dangerous to watch this at midnight
@Melinda Guy I am sorry to tell you that your request was denied.
Your channel is good, can you work more on subtitle? I think it would be great
She did not clean board down before the cling film still uses same with pastry egg wash
"Working in kitchen is so stressful" - Meanwhile staff chills the fuck out, head chef checks mobile phone :D just kidding ;)
Does anybody know the manufacturer of the ceramic hob he cooks on at 17:00? Thanks!
bossuyt kitchen
Very nice!!! But young lady needs to be
A little more vocal in expanding the technique she is using, to make the dish.
What is the pan that appears in 06:05 minute similar to a wok?
Looks like a Demeyere proline skillet.
What are you talking about? It's just a skillet/saute pan.
Why the letter A if you serve only one slice? It’s a complete nonsense.. too much plastic.
it`s sliced at the table
Sound in the video is bad.
Does anyone know the brand name of the stainless steel skillet in 18:15 ? Thank you!
Demeyere cookware
Guyere france 95’
@@armaestro5496 Perfect, thank you!
ok.. straight to the point.. Alissa and Sindy are cute and much prettier than Monsieur le Chef.
At 4:45 what is Monsieur le Chef doing ??
Great. Lick the spoon and then shake the rest back into the sauce. Where' d he go to Culinary school, the Salvation Army?
so im the only one who noticed the young cook handling the meat and pastry, with a bandaid, without gloves on...i see
He cut the letter A. WTF?
nonsensical branding. adds flavour.
Enjoyed this recipe up until then and then turned off. Tacky.
Life is beautiful Initially, I thought the logo was a nice touch assuming the diner would see the entire Wellington intact but when he plated only one slice, the logo seems now completely pointless.
Metal tongs on non stick
I wanted to see the Wellington with the A before he cut it up 😕😕
6:12 dont drizzle of spoon in the mixture when u licked it pls
That's raw Bro. 🍻
Venison should be served Saignant or even Bleu due to the lack of fat, Chef.
You're NOT a chef... no chef would say that the venison was raw! Get lost!
Is it proper for a chef to taste the sauce with a spoon and then let the spoon drip in the pot ?
No
It happens way more than you think. Even worse.
Everyone does this in the kitchen! He is so used to it that he even does this on Camera :)
You have 4 fingers and a thumb. 5 tastes before you have to wash your hand ✋
Overwrought.
I was all in for the entire process except the sauce. Just glumped on. Such an important part of the painting on the plate. My preference maybe stroke or spash or array the sauce on food or on the plate with less than more. I'm curious: Are those pasta sheet? pastry sheet? or egg role wrappers before and after the puff pastry? Combination? For dente'?
Nice space. Excellent apprenitices. Glad you put this video up. Next time if they broke into a little house music dance behind you without you seeing. Have the one remove then put back on her glasses during. You'll improve your views and the penetration of your video. You can do better. Its good you are trying. KB
First wrapping was filo pastry, very thin, used in stuff like baklava
i almost thought they were going to serve up a good sized plate of food for a minute, then he chops the wellington up and gives you a quarter of it instead
That's fine dining for you
Thanx for the plastic!
One bite $129.99
noooo all the plastic for one???
IT'S RAW! C'MERE YOU
looked slightly under cooked to me. However, what do I know ;)
That's very too much plastic :(
snipperman // useless comment
@@Danteleones Definetly not useless, when we work in a kitchen, we always try to use as little plastic as possible, not only to lower the costs but o also help the climate, plastic waste is a serious problem.
Kilo plastic for little food
First the wagyu tartare he made looked like shit....now they have lots of deer in Bali! I might be wrong on that one but im sure the first rule in culinary school dont put sauce over ur med rare meat....
Noone gives a shit about culinary school
then why the :a" on the pastry??? if no one gonna see it???
I was wondering the same thing. Maybe they slice it up at the table on that fancy wood plate after they show you the A?
It's table served probably
A Wellington is almost always sliced and served at table side
The hats are dumb.
that was cringey to watch, his displeased glances oh my god
Not my dish
Chef Vanderbeeken should know better than to taste a sauce then put the spoon back in the pan. Double dipping is a big no no in catering kitchens or any kitchen. Nice dish tho
worst wellington ever., poor rolling skills lol
Bullshit dish if I ever saw one. Asian Wellington with cold puré and some herbs. He couldn't even cook the mushrooms with the right temperature. Looked awkward all way through looking at his phone etc Well done girls!
Being a chef nowadays... create a recipe "or copy" and let ur staff do it for you while checking ur fb! .. and plz don't tell me it's called delegation, it's called dumping!
i swear you people do not understand how kitchens work
@@gabagool7542 no I don't I judge what I see.. may u should be acting little bet extra while shooting a video instead of beening furniture and do nothing
@@user-yv4ub2pi6f dont judge what you dont understand
@@gabagool7542 just watch the video properly then u can act extra smart and intelligent about it
@@user-yv4ub2pi6f ? you must think red lobster is fine dining.
undercooked meat.
Boring food
Clearly undercooked venison....
The kitchen looks almost sterile and yet, there is a fly on her back. 14:12 I wonder if he is worried about the finances of the restaurant.
His dishes are all high labor cost
Tha was more on the rare side