This is the quintessential picture of everything that has gone wrong in modern fine dining. The overemphasis on plating to the point of actually being counterproductive to the dish itself.
***** When ingredients are chosen for their color and used in proportions to suit visual aesthetics rather than taste, plating is counterproductive to cuisine.
***** Because I have 40 years of experience. I can't tell you how much salt is on it, or fine details, but I can certainly tell the balance of the dish.
First thing I think of with this type of plating is that it's only good for dishes that can be served cold or room temp. Anything meant to be hot would cool down so fast.
Passion for me is the element that allows the dish to express a sensation, atmosphere and a mental picture of its purpose in alignment with its taste and history. I know it is in Italian but even from just looking at it you may understand what I mean for passion. Look at "Massimo Bottura - Crostatina al limone con aceto balsamico due vittorie". This dish is the portrait of a small tart, which has slipped off the hand of a kid and crashed on the floor.
Well I love it since I love salad more than meat. At least he put something more than a leaf and a dab here and there of sauce. Beautiful summer dish. Enough for a main course.
agreed. when we started plating things with tweezers I think we started going off track. Kinda like the mid 90's when everything had to be as tall as it possible could be. You remember that? Crazy
Even though it has been assembled, there is a precise respect for the doses of the ingredients, with its main one at the centre of the plate. This dish is able in fact to communicate history and memories, moreover to picture in your mind the scenario of its purpose. Personal opinion.
looks nice , however , realisticly if you have 6 orders at once how long will take to serve them? is lots of work going on in that plate and too many ingredients which sometimes gets confusing in the aspect of both taste and the look of the dish
how to be a world class chef : 1. buy as many expensive ingredients as you can. 2. Make into small portions. 3. Spend no less than five minutes to put it on the plate. 4. Massage your own ego.
and you do? Please define the term 'fine dining' then. Is it to overcomplicate a dish like this video? or to charge people an awful lot of money for a meal? I am not against fine dining but this is not...this is just a chef who is trying too hard to impress. This is probably a lobster salad with truffle, where the lobster and truffle should have all the spotlight but no, he wants to add all this pretentious crap for some unknown reasons.
have you worked at fine restaurant ? you might think dishes look just pretty but they also have deep depth of flavor. you cant even think of.. there is reason that they got 3 michelin star.. 3 michelin star is something that you will never reach your goal in your life. you go try and tell it's a bullshit.
jinny8801 The thing is that everyone has their own preference of taste and food. So what if the food critic doesn't like Asian food? Does that mean restaurant serving Asian food will never get Michelin star? The michelin guide is inconsistent. Many chefs have said that. Michelin star aside, this dish is overcomplicated and the end result just doesn't justify the efforts put in, i dare you to name me one person that has ever said "ohhh i'm craving that salad prepared by Klaus.' I asked you to define the term 'fine dining' and you come back at talking shit and insulting. I can confirm that you are not that bright and i will end my discussion here.
I think we should all just appresciate what he's made here, because the man just spent 7 min plating one dish. For anyone that's worked in a kitchen before, surely you must be able to comprehend the amount of time that's going into doing the prep for every single component of that dish.
The idea here by the looks of it is to create a type of salad but a salad with lots of different taste experiences so it's not boring. If you were to sit down and eat it, you'd find yourself taking a journey around the plate.
Wow I cant imagine how many hours of prep went into that dish. the sauces, pastes, intricate oils, pipings, folding, slicing, blanching, cutting. he even has a beet chip for christ sakes.
So basically a salad is worth 3 Michelin stars, (I hope it's meant to be a salad because it's sure going to be cold by the time it gets to the table). As nice as it looks and I would hope, tastes, I'm just not sold on the idea that what looked like (and I could very well be wrong) lobster and pancetta, baby carrots, asparagus tips beneath a canopy of micro herbs and picked leaves with a quinnel of mystery duxelle , ribboned vegetables, peas and pea shoots and paper thin slices of truffles......... least I forget two count them two different sauces/creams, is deserving of the supposed highest culinary accolade possible. Whilst I appreciate that as I have never been recognised by Michelin (but do have 20 years experience as a chef ) and so can't possibly understand the talent necessary to achieve this level of skill, I do feel somewhat less impressed after having watched this.
it looks so elegant and amazing, I don't get how people are giving this so much shit... edit: AND the serving size is big for a cold appetizer so it's not pretentious at all... Michelin doesn't give out stars for nothing...
I thought it would look terrible because of the comments but it doesnt look bad at all.. Yes, it doesnt have the simplicity, but he did make it look better after adding the leaves. If he just left it with asparagus and carrots sticking up, that would have been way worse. This definitely has a lot of things happening, but I dont think all his dishes would look like that. Some would be simple, some complex like that. As a whole course, I think they would balance each other out. Even this plate alone is not bad at all!
A true german masterpiece of hide and seek. Certainly high quality products and shure well cooked and prepared, but with full trousers it's easy to stink!
Reading comments like "the lobster is lost"?? That's like saying liquid chocolate is lost in a molten chocolate cake because you don't see it immediately. It's supposed to be a salad entree. The plate doesn't look bad at all, it's colorful, only time to assemble is a bit long but since it's served cold it's not that much of an issue. Also, some of the best dishes are kept simple. People today believe that Michellin chefs should only be making spherified lobster droplets and snail foams to "rock". But that's completely wrong.
What a joke, I am also a trained chef and have cooked for thousands of people in 25 years, and this is a joke, a bloody joke. This guy gets 3 stars for cooking this pile of rubbish? I will take a restaurant full of satisfied customers eating recognizable comfort foods over one bloody Michelin star any day.
first of all, what happened to that beautiful slice lobster...after the 17th green went on the plate it disappeared. why so many truffles there's no need for all of that. it looks as if several different vinaigrette, sauces, purees and coulises went into the dish. Where is the balance and what about whimsy. dont let one thing take over your dish find the balance .... I was taught by several different ACF certified executive chefs (in Job corps not in a over price school where I would love to go to lol ) and I know that's not what they stand for. sorry try again
You re absolutly right to many difrent stuff is in this plate from seeing is this a very good lobster and he destroyed the flavour with his purees and what you see i dont understand
Raffi Junior Minder This is a salad, served as a first course; The lobster is the garnish, not the feature. You and your fellow nay-sayers don't appear to get that.
Ryan Taylor It doesnt bloody matter, its rubbish. are you really defending this grub? You must be one of those idiots with money to spare earned off the sweat off the working man. You have to drink half a case of Henri Jayer Richebourg Grand Cru, Cote de Nuits from France to enjoy this rubbish and then you have to go out and eat street food to fill up.
Fabs Great reasoning. Lol... that's why this guide remains such an authority. Because people like you have a blind trust that all restaurants that get Michelin stars have to be minor miracles. You do know that the Michelin guide started out as a road map. All the rest is hype, hype and more hype. I can't think of a better case of confirmation bias. The people who spend a small fortune in order to eat at these restaurants sure as hell aren't going to admit to themselves that they were basically robbed. So, the will convince themselves that it was the best dinner they've ever had. There have been studies that showed how reputation and price actually influences how people rate certain products. It's quite interesting. If you switch labels on wine bottles people's perception of these wines will change. This is how humans work. The essence of snobbery. If you want to pay a small fortune in order to fool yourself, then by all means. I choose a more rational and affordable path.
This is what in Italy is called "cibo da albergo". There is no doubt that all ingredients are of prime quality, however, it lacks of passion, in fact it looks like an assembly chain. I doubt that you can taste the lobster flavour unless you just pick it on its own. It is like a salad with many different ingredients, without a main flavour and soul other than the salad itself. This is my opinion.
nope... most of that stuff is just a mixed salad you wouldnt say there are too many flavors in a mixed salad like that would u? it just looks a bit too much because he put it all apart just my opinion and i think he has the 3 stars for a reason
Absolutely beautiful! Imagine you have to just plate that dish in less than 7 minutes on a busy night! Just imagine the preparation involved...
That look in the end though. "I dont actually know wtf this is". lol
Leonila Alaba Hahahaha🤣🤣🤣👍👍
This is the quintessential picture of everything that has gone wrong in modern fine dining. The overemphasis on plating to the point of actually being counterproductive to the dish itself.
***** When ingredients are chosen for their color and used in proportions to suit visual aesthetics rather than taste, plating is counterproductive to cuisine.
***** Because I have 40 years of experience. I can't tell you how much salt is on it, or fine details, but I can certainly tell the balance of the dish.
***** It is a normal skill for chefs to be able to taste food mentally. Nothing unusual. It comes with years of daily experience.
First thing I think of with this type of plating is that it's only good for dishes that can be served cold or room temp. Anything meant to be hot would cool down so fast.
***** This "YT commenter" was working in Michelin star restaurants when this punk was still in diapers.
Ok. That is insane. How in earth do they plate that during service?
How on* earth ... and they have multiple people for plating, not just one.
Food like this is an art, to be enjoyed by almost all your senses. Taste, touch, smell and vision. It's not to be taken lightly.
he arranges everything so nicely and then covers it with random micro herbs, it looked so much better before .
all these elements of the dish i think that must be over 20 elements
the plate whas ready at 3:00 for me!
Hai ragione
Just give me give me a whole lobster, some garlic butter and couple lemon wedges.
Agreed, Thats all a lobster needs. 3 ingredients. Butter, Lemon & Garlic.
That's why he got 3 stars and you don't.
Passion for me is the element that allows the dish to express a sensation, atmosphere and a mental picture of its purpose in alignment with its taste and history. I know it is in Italian but even from just looking at it you may understand what I mean for passion. Look at "Massimo Bottura - Crostatina al limone con aceto balsamico due vittorie". This dish is the portrait of a small tart, which has slipped off the hand of a kid and crashed on the floor.
Now , make 20 in a service time :D
they do=)
the lobster was cold before he started dressing the plate :)
Well I guess it's supposed to be cold
Gordon Ramsey at the end: This is colder than the fucking ice age!
Well I love it since I love salad more than meat. At least he put something more than a leaf and a dab here and there of sauce. Beautiful summer dish. Enough for a main course.
looks delicious. never been to a 3 star restaurant and not sure if a deserve it or not. this is first class art.
agreed. when we started plating things with tweezers I think we started going off track. Kinda like the mid 90's when everything had to be as tall as it possible could be. You remember that? Crazy
uhh waiter, can you tell the chef i just changed my mind for the starter, ill have the nachos
I didn't see him make anything, I saw him assemble a dish
Quanto costa sto piatto di erba?
How much is it from grass plate?
Even though it has been assembled, there is a precise respect for the doses of the ingredients, with its main one at the centre of the plate. This dish is able in fact to communicate history and memories, moreover to picture in your mind the scenario of its purpose. Personal opinion.
looks nice , however , realisticly if you have 6 orders at once how long will take to serve them? is lots of work going on in that plate and too many ingredients which sometimes gets confusing in the aspect of both taste and the look of the dish
I thought he was a gardener at one point... xD
how to be a world class chef : 1. buy as many expensive ingredients as you can.
2. Make into small portions.
3. Spend no less than five minutes to put it on the plate.
4. Massage your own ego.
Clearly you don't know a shit ;)
and you do? Please define the term 'fine dining' then. Is it to overcomplicate a dish like this video? or to charge people an awful lot of money for a meal? I am not against fine dining but this is not...this is just a chef who is trying too hard to impress. This is probably a lobster salad with truffle, where the lobster and truffle should have all the spotlight but no, he wants to add all this pretentious crap for some unknown reasons.
have you worked at fine restaurant ? you might think dishes look just pretty but they also have deep depth of flavor. you cant even think of.. there is reason that they got 3 michelin star.. 3 michelin star is something that you will never reach your goal in your life. you go try and tell it's a bullshit.
jinny8801 The thing is that everyone has their own preference of taste and food. So what if the food critic doesn't like Asian food? Does that mean restaurant serving Asian food will never get Michelin star? The michelin guide is inconsistent. Many chefs have said that.
Michelin star aside, this dish is overcomplicated and the end result just doesn't justify the efforts put in, i dare you to name me one person that has ever said "ohhh i'm craving that salad prepared by Klaus.'
I asked you to define the term 'fine dining' and you come back at talking shit and insulting. I can confirm that you are not that bright and i will end my discussion here.
jinny8801 why are they going for 3 stars? because they need the stuff they were deprived of as children. thats what michelin is about
You guys are forgetting that hes just doing this to show us how its done. They usually have more than one cook to plate a dish
I think we should all just appresciate what he's made here, because the man just spent 7 min plating one dish. For anyone that's worked in a kitchen before, surely you must be able to comprehend the amount of time that's going into doing the prep for every single component of that dish.
No, this is art.
You have to realize that these are tastes, to enjoy the food. With many courses I can guarantee you will be very full.
i cant imagine a busy service
The idea here by the looks of it is to create a type of salad but a salad with lots of different taste experiences so it's not boring. If you were to sit down and eat it, you'd find yourself taking a journey around the plate.
the world's most expensive non-uniform domino chain reaction waiting to happen.
If I didn't read the comments below, I forgot the main ingredient was lobster.
@broccoliflower i can some that have been cooked then cooled down not everything has to be severed hot.
may i have that last bit of prawn please?
I guess this guy was never taught not to play with his food.
What a fuckin lovely Dish just fuckin amazing, AMAZING !!! is not just the dish is the plating clearly he loves what he does
This is art
Wow I cant imagine how many hours of prep went into that dish. the sauces, pastes, intricate oils, pipings, folding, slicing, blanching, cutting. he even has a beet chip for christ sakes.
i'd add a couple smarties and maybe some sprinkles at the end
It looks like a very fancy salad
a work of art no question
So basically a salad is worth 3 Michelin stars, (I hope it's meant to be a salad because it's sure going to be cold by the time it gets to the table). As nice as it looks and I would hope, tastes, I'm just not sold on the idea that what looked like (and I could very well be wrong) lobster and pancetta, baby carrots, asparagus tips beneath a canopy of micro herbs and picked leaves with a quinnel of mystery duxelle , ribboned vegetables, peas and pea shoots and paper thin slices of truffles......... least I forget two count them two different sauces/creams, is deserving of the supposed highest culinary accolade possible. Whilst I appreciate that as I have never been recognised by Michelin (but do have 20 years experience as a chef ) and so can't possibly understand the talent necessary to achieve this level of skill, I do feel somewhat less impressed after having watched this.
5 minutes in, and he's still putting things on the plate lmao
" excuse me ..sorry ...can u ask the kitchen to just warm this up slightly thank you "
Die Legende sagt, er dekoriert den Teller heute noch...
it looks so elegant and amazing, I don't get how people are giving this so much shit...
edit: AND the serving size is big for a cold appetizer so it's not pretentious at all... Michelin doesn't give out stars for nothing...
i like the creme fraiche container as a spoon bain! ha
hmmm that pea tastes lovely chef
What a dish, i can eat two of them. Respect!
how many calories is that, like 10? How many would I need to buy to be satisfied?
+asmcriminaL if you're a murican... 10238957357346365356846475693425797345,5 to be exact
I think that quality and artistic quality of food is very important :p I think It looks nice, and I think the things are specially cooked :)
🙄
a gorgeous salad, totally impossible though. If you got 20 orders in a lunch service which is a small amount, and it took this long per order...
I thought it would look terrible because of the comments but it doesnt look bad at all.. Yes, it doesnt have the simplicity, but he did make it look better after adding the leaves. If he just left it with asparagus and carrots sticking up, that would have been way worse. This definitely has a lot of things happening, but I dont think all his dishes would look like that. Some would be simple, some complex like that. As a whole course, I think they would balance each other out. Even this plate alone is not bad at all!
normally there are probably around 5 people working on the same plate ;)
did anybody notice the Ikea container at 6:06 ? I have the same one at home and i think it was... 7 containers 5 €
looks beautiful
RIGHT ON !
I feel bad for the new waiter who has to take that plate out to the table.
You don't see anyone complaining about being still hungry after an ice cream. It's the same thing, you don't eat this to be full.
Blench anything and put it nicely on the plate, wow , amazing man.
At the end he smiles and the he send us a kiling eye looking xD
A true german masterpiece of hide and seek. Certainly high quality products and shure well cooked and prepared, but with full trousers it's easy to stink!
Reading comments like "the lobster is lost"?? That's like saying liquid chocolate is lost in a molten chocolate cake because you don't see it immediately. It's supposed to be a salad entree. The plate doesn't look bad at all, it's colorful, only time to assemble is a bit long but since it's served cold it's not that much of an issue.
Also, some of the best dishes are kept simple. People today believe that Michellin chefs should only be making spherified lobster droplets and snail foams to "rock". But that's completely wrong.
Good point
I'd eat that in a heart beat!
Everyone in the comments has 4+ michelin stars and therefore knows wtf they're talking about
My restaurant actually has 10 michelin stars. We stuff french truffles up our butts and fart into the guests' mouths.
in the food industry youre feeding US.we dont need a 4+michelin star.U need us
yes we do . fuck off dude
@broccoliflower
its cooking......he created a salad,,,,salads are mostly not hot...lol....this is Art
What a joke, I am also a trained chef and have cooked for thousands of people in 25 years, and this is a joke, a bloody joke. This guy gets 3 stars for cooking this pile of rubbish? I will take a restaurant full of satisfied customers eating recognizable comfort foods over one bloody Michelin star any day.
Your not ambitious
Very nice!
timing after prep for one plate 7.34 min. or 7 chefs for 2 min.
just gonna finish with a few refried bean quanelles.....aaaaand there we are
imagine the guys in service how they panic to keep the asparagus and carots in position
"Gemischter Salat" :)
Should read: "3 Michelin star Klaus Erfort plates his signature dish"
the lobster is cold before he finished dressing the plate.
eat is not an eat without art!
By the end of all that, the god damn lobster would be freezing by now
After seeing the food: Excuse me waiter, where's the fucking lobster?
lol 😄
Some verbal audio would be nice. I do not care what language it is but I would like to hear his instructions.
How do you define passion.
I'm going to Checkers, ya'll want anything?
he served the entire course in one plate on this one lol
first of all, what happened to that beautiful slice lobster...after the 17th green went on the plate it disappeared. why so many truffles there's no need for all of that. it looks as if several different vinaigrette, sauces, purees and coulises went into the dish. Where is the balance and what about whimsy. dont let one thing take over your dish find the balance .... I was taught by several different ACF certified executive chefs (in Job corps not in a over price school where I would love to go to lol ) and I know that's not what they stand for.
sorry try again
You know better than a 3 Michelin starred chef... Good to know. Thanks for your input
You re absolutly right to many difrent stuff is in this plate from seeing is this a very good lobster and he destroyed the flavour with his purees and what you see i dont understand
Raffi Junior Minder This is a salad, served as a first course; The lobster is the garnish, not the feature. You and your fellow nay-sayers don't appear to get that.
Ryan Taylor
It doesnt bloody matter, its rubbish. are you really defending this grub? You must be one of those idiots with money to spare earned off the sweat off the working man. You have to drink half a case of Henri Jayer Richebourg Grand Cru, Cote de Nuits from France to enjoy this rubbish and then you have to go out and eat street food to fill up.
Fabs Great reasoning. Lol... that's why this guide remains such an authority. Because people like you have a blind trust that all restaurants that get Michelin stars have to be minor miracles. You do know that the Michelin guide started out as a road map. All the rest is hype, hype and more hype. I can't think of a better case of confirmation bias. The people who spend a small fortune in order to eat at these restaurants sure as hell aren't going to admit to themselves that they were basically robbed. So, the will convince themselves that it was the best dinner they've ever had. There have been studies that showed how reputation and price actually influences how people rate certain products. It's quite interesting. If you switch labels on wine bottles people's perception of these wines will change. This is how humans work. The essence of snobbery. If you want to pay a small fortune in order to fool yourself, then by all means. I choose a more rational and affordable path.
This is what in Italy is called "cibo da albergo". There is no doubt that all ingredients are of prime quality, however, it lacks of passion, in fact it looks like an assembly chain. I doubt that you can taste the lobster flavour unless you just pick it on its own. It is like a salad with many different ingredients, without a main flavour and soul other than the salad itself. This is my opinion.
This is the equivalent of Kardashian kind of fame.
a bit of Michel et Sébastien Bras dish. (like 40 iningredients)
would eat that as an apitizer/starter then go to nearest pizza place to beat my hunger :D
Sometimes less is more. Seriously, 6 minutes to prepare a dish? This is not a real kitchen...
Everyone has different opinion. Everyone in the world is unique. Just like how some have lots of money and others don't. Good to hear you perspective.
wear is the lobster at the end ?
respekt
One rogue sneeze from left field and it's all over baby!
It looks amazing but it would be hard to actually eat it knowing how much effort it took for the chef to plate the dish O_o
Exactly.
Can someone translate? LOL I think it's OTT, but it's without a doubt pretty and I bet tastes divine.
These days the plating is more important than the food. This is food for people with spare money, usually people bored of life.
Versterckter Hummer waere der richtige Name fuer diesen ueberladenen Teller Salat. 3 Sterne ??? unglaublich
nope... most of that stuff is just a mixed salad you wouldnt say there are too many flavors in a mixed salad like that would u?
it just looks a bit too much because he put it all apart
just my opinion and i think he has the 3 stars for a reason
It looks great, but it takes forever just to plate. And does it taste good??
Who has the 3 Michelin Stars? You guys or this Chef?
awesome
10% Lobster and 90% vegetables........ya good and stunning dish!!! 😆