That's what I'm talking about...! A Chef who does not want to make "pretty" food, but food that looks real, "gives you comfort", and tastes good. I am sick and tired of seeing foams, gels, and all the typical ways of garnishing, setting up a dish, and presenting it. We need more chefs like this guy.
Such a great content! Thank you for sharing this experience with us. I like it when the chef talks about the dish, it makes me understand the type of food the restarant serves better!
I like the way the chef thinks or his philosophy. Cooking what i would like to eat is most definitely the most important value if you cook something for others. Cuz it delivers you “the joy” in creation
Like the chef said in the video, it's good to have more variety in that type of fine dining. Everyone it seems is doing tasting menus, nice to have some high quality a la carte options.
Nice to see more well shot Michelin star level restaurant content on TH-cam. Don't think I may ever get to eat at these restaurants so it's experience to see it from your perspective. I would suggest to record some videos once in a while talking about some of your recent very good, memorable dining experiences. Thanks for all these videos!
Nice video! Greetings from Washington DC. I was in Copenhagen last year and tried a few restaurants including Geranium and I did pass by this hotel and restaurant. Next time, when I am there, I will need to try it. I can tell Chef really likes what he does and it shows. Thanks for sharing.
Yeah, Marchal is great. Andreas is one of the most underrated chefs here. He's amazing with flavor combinations and has mastered the art of balancing the rich, French cuisine.
@@andersandkaitlin Thanks for responding. I visited both Copenhagen and Oslo and Scandinavians are nice people. Have you been to Washington DC? Nice City/Capital, too. Have a safe day Anders and Kaitlin!
Tasting menus are sometimes like buffets, trading quality for quantity. I like this guy's style. Serve one high quality dish and let the customer enjoy it slowly
Seems like that whole turbo was enough for more than two people? Did you have two meals there? How much of the Duck does a couple actually get after half of it is used in the press. Looks so delicious I want to visit. Good to see a change from the tasting menu format and the instagram designed plating.
The turbot was definitely more than two people could eat. The rest of it was used in other dishes. From the duck, you get a piece of the breast meat each. The rest of the duck is used in the little side dish of "spring rolls."
It seem like a really big meal with duck and turbot as the main course. Especially with a whole turbot for a table! I love it, I'd like to leave the restaurant with a full stomach
dang i was in copenhagen recently i wish i had seen this earlier i would have made it a point to get over there for a meal. really psyched to see this guy owning what he wants to do and not just following the herd. refreshing
Now that is what I call cooking Anders ….Truffle , Caviar , Turbot , Foie Gras , pressed Duck with an amazing sauce......WOW WOW WOW ( I also not that the little Ducks Brain wasn`t eaten....Only its fattened liver ;-) )
That's what I'm talking about...! A Chef who does not want to make "pretty" food, but food that looks real, "gives you comfort", and tastes good. I am sick and tired of seeing foams, gels, and all the typical ways of garnishing, setting up a dish, and presenting it. We need more chefs like this guy.
He also presents his food well, in my opinion, but yeah, flavor first. Always.
The chef is very honest about his capacity. Anders and Kaitlin both r doing a wonderful job of teaching the world about Nordic cuisine.
Thanks a lot! We love to showcase it.
Such a great content! Thank you for sharing this experience with us. I like it when the chef talks about the dish, it makes me understand the type of food the restarant serves better!
CioleanaIva happy to hear that :)
I like the way the chef thinks or his philosophy. Cooking what i would like to eat is most definitely the most important value if you cook something for others. Cuz it delivers you “the joy” in creation
Totally, and it helps to be a damn skilled chef :D
Like the chef said in the video, it's good to have more variety in that type of fine dining. Everyone it seems is doing tasting menus, nice to have some high quality a la carte options.
CoasterNinja I totally agree. Getting a bit tired of too long tasting menus and wine pairings.
Can’t believe this is only a 1 star. So much luxury, even the amount of caviar used to finish the turbot sauce was insane
Gerard Magill exactly!
Really loved the chefs perspective!
Glad you enjoyed it!
this is satisfying: a full dish - of fine cuisine - made by a nice chef
Yes!
Thank you for sharing again. The chef looks like a meal😘
The chef is a hottie ;)
What a refreshing perspective he gives. I wouldn't mind spending money there. I know I'd leave happy, refreshed and SATISFIED.
I know you would too!
Astonishing, beautiful. Unique and delicious!
And damn tasty!
Great video as always!
Thank you.
Nice to see more well shot Michelin star level restaurant content on TH-cam. Don't think I may ever get to eat at these restaurants so it's experience to see it from your perspective. I would suggest to record some videos once in a while talking about some of your recent very good, memorable dining experiences. Thanks for all these videos!
CoasterNinja thanks for the kind words! Appreciate your input.
Nice video! Greetings from Washington DC. I was in Copenhagen last year and tried a few restaurants including Geranium and I did pass by this hotel and restaurant. Next time, when I am there, I will need to try it. I can tell Chef really likes what he does and it shows. Thanks for sharing.
Yeah, Marchal is great. Andreas is one of the most underrated chefs here. He's amazing with flavor combinations and has mastered the art of balancing the rich, French cuisine.
@@andersandkaitlin Thanks for responding. I visited both Copenhagen and Oslo and Scandinavians are nice people. Have you been to Washington DC? Nice City/Capital, too. Have a safe day Anders and Kaitlin!
@@phihou6377 Only Kaitlin has! She even lived there for a year.
@@andersandkaitlin Cool. If you guys or you ever come to DC, let me know. I can give you a tour of my City if you want.
I was eating something while watching this and I literally choked on my food when I saw the chef. Dang 🔥
Haha.
Good to see a chef with a different style. Anders when is the next video coming??
Indeed! Hopefully, Mid-January. Currently traveling :)
Tasting menus are sometimes like buffets, trading quality for quantity. I like this guy's style. Serve one high quality dish and let the customer enjoy it slowly
Andreas Bagh's cooking is amazing. He has a new restaurant now across the street from Marchal, called Esmée.
Seems like that whole turbo was enough for more than two people? Did you have two meals there? How much of the Duck does a couple actually get after half of it is used in the press. Looks so delicious I want to visit. Good to see a change from the tasting menu format and the instagram designed plating.
The turbot was definitely more than two people could eat. The rest of it was used in other dishes. From the duck, you get a piece of the breast meat each. The rest of the duck is used in the little side dish of "spring rolls."
Very good!!
I love this place!
your videos are terrifics
Thanks!
The chef is beautiful!
He's a looker!
This immersive dining shots are outstanding. You deserve more audience as the people needs to see better contents too ...
Thanks a lot!
Awesome
Marchal is amazing
Great video as usual! Nice to see that one can get canard a la presse outside Paris. Was it still warm on the plate?
Charles Kuhn thanks! Yes, agree, and yes it was.
When are you going Tresind Studio
If we ever go to Dubai, we'll go, I'm sure.
i think you need some footage about kitchen, outside of the restaurant and wine storage btw another amazing video good work man
Thanks! I will probably do that for some future videos :)
It seem like a really big meal with duck and turbot as the main course. Especially with a whole turbot for a table! I love it, I'd like to leave the restaurant with a full stomach
They only serve a small part to each guest, but you definitely get full. :)
gorgeous man... i would like to take him to dinner....
dang i was in copenhagen recently i wish i had seen this earlier i would have made it a point to get over there for a meal. really psyched to see this guy owning what he wants to do and not just following the herd. refreshing
One of my favorite meals in Copenhagen. Go there next time :)
Now that is what I call cooking Anders ….Truffle , Caviar , Turbot , Foie Gras , pressed Duck with an amazing sauce......WOW WOW WOW ( I also not that the little Ducks Brain wasn`t eaten....Only its fattened liver ;-) )
I know, isn't this amazing? :)
I like
Glad to hear that!
👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
He squeezed the blood and cooked it ?? That was too savage for me :(
Sorry about that. Animals have to die for us to eat them, and they do have blood in them. :(
I’m laying down in bed watching this eating $1 cheetos
That's the way to do it!
Anders Husa & Kaitlin Orr thanks
Beautiful lady :)
She is indeed.
I’m surprised that no one has thought ‘he could please me’ at that introduction.
always elegant and deliciously poignant !
C Y 🙌🏼
Не возможно смотреть как обращаются с чёрной икрой. Его надо класть на батон с маслом.
Ты не любишь икру?
@@andersandkaitlin ,
очень люблю, но её так не едят. 😃
@@AdelAdel-vi7yt Но выглядит хорошо, да?
@@andersandkaitlin ,
Шикарно!👍👍👍
🤗🤗🤗