I always thought farm to table was obnoxious but when he said it’s our duty to showcase the hard work of the farmers, they work on it for months we have to ace it one day. Shows massive respect.
@@sans2domicilefixroberts428 You’ve clearly never had a real Kaiseki before. It’s always been about producing with the best local ingredients and it’s season dependent. Not all Japanese courses are raw
The produce and farm to table aspect of this restaurant is so fascinating. Not to mention that the team dynamic of this kitchen very efficient. The food looks pretty good too!
I disagree, this is not a new concept at all. This is how humans have eaten for thousands of years until recently. Its not a new discovery, its going. ack to how it was.
@@oNeEarThCitIzeN bruh, try using critical thinking skills. Im talking about a higher class restaurant. Obviously we have eaten from the earth and nature since the beginning. Im talking about a fully sustainable high class restaurant not many of those exist
@@austinmiller1625 There are actually quite a few high-end restaurants like this. If you have netflix, I recommend checking a series called Chef's Table. You'll see lots of upscale restaurants on there using this concept of sustainable cooking
I just discovered this channel. I'll have to check out omakase but mise en place IMMEDIATELY became my favorite food series on youtube, and it's not even close. such a great deep dive on these restaurants.
It is cool that even the head chefs participate in the cleaning process. It’s clear that for this kitchen and restaurant, it’s about providing a holistic experience for the guests and not reinforcing unnecessary kitchen hierarchies
This was one of my favorite episode of this series. The amount of respect and appreciation for the products, gastronomic culture and also for the client is mind-blowing! We often see these degustation menus with smaller portions which makes absolute sense due to the amount of dishes served, but SingleThread has actually really generous serving portions for a restaurant of this calibre.
In a very unique fashion, this head chef/owner, really encapsulated what it means to be a great chef. I can't help but be incredibly moved about how he talks about his courses and experience. It really does feel like what a premier chef represents. He is directing that kitchen and those other incredibly talented chefs to create delicious food that perfectly represents the environment that they exist in. Like he said, the season, the DAY itself. The creativity and artistry is absolutely incredible. I'll have to go and visit them.
Was fortunate enough to dine here with my family and it was the best meal of my life! The wine pairing/knowledge and service was impeccable. Our tasting menu was very Japanese focused, everything was delicious
I had an incredible dining experience here, arguably the best Michelin experience I've had, in January 2020 - it was fascinating to see these chefs work so hard to bring it all to life in this video! Bravo!
That is sooooooooo interesting. You must be such a great person. Have you considered writing a book about this fascinating experience or, perhaps, making a short film to be shown at Cannes? People could all clap at the end and realise how great you were?
Love these videos, finally a kitchen shows their cleaning process. I have expected half of these high end kitchens to have cleaning staff, nice to see how this restaurant approaches it!
It is pure slavery... You don't know how is hard to be Chef or part of staff but cleaning always do everyone under chefs position... and with enormous stress 🤦🏻♀️👎
Chef here for 14 years. Currently headchef at a local fine dining. We clean the kitchen ourselves but we do have cleaners and we appreciate all the work she does. That being said, I find it pompous of chefs having their staff do that amount of cleaning when there are people that can't do our job and still need a job as a cleaner for example. The chefs didn't work their ass off to be cleaning mid shift. He might make it sound grandiose but it's really taking advantage of your hard working low salary payed individuals. And this is coming from someone that did the pots and pans when my dishy was on sick.
@@jamescassar5348 these Michelin-starred chefs love to prey on fresh-out-of-culinary naive cooks, who they know will do anything to work at that level.
The beauty of the presentation, the balance of the ingredients, the perfection of the ambience it's a restaurant committed to creating a truly amazing Culinary Experience.
Kitchens like this seem, at least ostensibly, to be a dream to work in. If this is an accurate representation of their daily proceedings, then that's astounding, in the true sense of the word. This kitchen is on my stage/work bucketlist for this reason.
@@dpclerks09 I work in a restaurant with a similar environment. There are a couple of odd eggs in it, and no the food is where NEAR as advanced. The potential for a good work environment in restraints seems to track with how intricate the food being made is.
"Beautiful food isn't the point of what we do, it's the result of what we do." Man, that's a deep ass quote. You can tell this guy is a great leader / inspiration for his employees.
Aren't high end restaurants the first to do farm to table? Because at that level, you have to choose the best product which you can't get unless it's from the farm or specifically sourced area. Lower end restaurants would be the ones that would probably struggle from farm to table because of the cost
If Eater decides to cover some European restaurants, I would love to see one on 180 Degrees in Tallinn, Estonia. I ate there last year and it was incredible from start to finish. This May they received their first Michelin star when the guide expanded to Baltic countries.
Fine example of why you have to appreciate what they do. The work, the passion, you can see why this restaurant has the stars. Fascinating to watch a team like that working synchronized.
That really impressive sustainable source to kitchen cooking that showcases that you will food you want to eat fresh as much as literally from the farm outside.
As a gluten free (not by choice) pescatarian (by choice)that loves Japanese culture and food - this place looks like my DREAM restaurant. Maybe one day I can afford to travel to Sonoma and eat here!
I think this is the best Mise en Place I have seen on this channel. I was absolutely blown away by the presentation and creativity of every dish shown.
The restaurant and how efficient it is is very inspiring, but despite all of that I wonder how happy the owner really is, you can see how much stress has been worn into the guy but he’s obviously proud of what he’s created so honestly maybe he is happy, hard to tell
Happy about his clients and product however at the end of the day the sacrifice is enormous, no weekends off, no holidays off, you miss your children growing up, you miss out on life unfortunately……very easy to become jaded. As soon as my kids were born I switched to a completely simple style of food in order to have a life balance…..but videos like this make me long for that kind of challenge in a kitchen
@@hemmygrant after working 18 hour days constantly for 3 years i decided to do exactly the same. Never worked in 3 michelin stared restaurant tho, i Caped at 2 xD . You get to a point in your career where you get to decide if you actually want to have a life or not . i chose life :)
Every Michelin star chef is under a lot of stress because they want to keep their star/stars and waiting for the star announcements for each year is incredibly stressful since those stars really make or break a fine dining restaurant. Also the fact that the Michelin inspector could be any one of your clients is incredibly stressful too. I don't envy him that much
Great video as always! You guys should try and get a video with Inn at Little Washington in Virginia. A fabulous 3 Michelin star restaurant I went to last winter. Not sure if you already have something in the works or are in contact with them, but would be an excellent edition to the Mise En Place series!
I used to live 15 mins from there. It's a beautiful area, and the chef, Patrick, is apparently a really nice guy (I've met him several times at a holistic health store in the area, completely unrelated to cooking). He often wore an athletic jacket, pj bottoms, and converse shoes haha.
Exactly lol. To be fair, that’s just how Americans talk. They exaggerate their emotions about the most mundane things. “Oh my god that pasta was so awesome!”
Love the videos! Super interesting and gives you a better understanding and insight how these places work, how much effort they put in and the creativity that is needed to realize these "products".
This guy has a cheat code of a farm in his backyard for starters and just dresses up the freshest ingredients. The huge added plus was he seemed super grounded and humble dude like a savant at his craft .....hes smooth with it......
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
I had the hotpot menu which was exceptional. However, if you're not used to asian flavors or open to those flavors, the food can be a bit challenging (overheard some people saying they didn't like what they were trying)
New subscriber. Excellent video. I have a renowned respect for what goes into being a top chef and a better appreciation for the term farm to table. Blessings
i love this blend of new American farm-to-table with the traditional japanese kaiseki. Two styles with different origins, but the same goal. Very interesting and unique!
How is it two different origins lol. Japanese kaiseki very specifically uses local fresh produce from farms. Stop trying to appropriate other cultures and claim it as your own
That's my thought. It seems like too many of these restaurants try to ride only on making some kind of super fancy presentation and they surround all that showmanship with mediocre ingredients or just don't put everything they have into it. These people really are taking it to a level that has to be appreciated I think
Love the way chef believes in agriculture, artistes , traditions…such holistic thinking and practice never heard many michelin star restaurants talk about this other than how fresh the ingredients are …blah blah blah
Genuine question; is a cavier dish a prerequisite to a Michelin star review? Even in restaurants where it doesn't fit the palate, locality, culture, whatever, there is without fail always cavier at the forefront in these videos highlighting Michelin star restaurants.
How do you know what you can and can’t eat? The flowers are really mixed in with the dishes so it looks like it would be hard to tell what’s for eating and what’s for decorative purposes 😅
I always thought farm to table was obnoxious but when he said it’s our duty to showcase the hard work of the farmers, they work on it for months we have to ace it one day. Shows massive respect.
👍 True, but also present local recepies on higher level... It has nothing with Japanese food and tradition... Leave them raw food...
🤦🏻♀️🤗💕
🙄🤦♂️🤡🤡🤡
@@sans2domicilefixroberts428 You’ve clearly never had a real Kaiseki before. It’s always been about producing with the best local ingredients and it’s season dependent. Not all Japanese courses are raw
Completely agree mate. Was gonna say something similar but you nailed it
what element of farm to table could be deemed as obnoxious, odd comment....
My man was super prepped for that "we like to get our ducks in a row" line.
🤣🤣🤣 a swing and a miss
I know I was waiting on a drum roll afterwards
Not even a smile was cracked.
Yeah I
What does that mean?
I love watching these videos while eating a bowl of $1 instant ramen.
I'm eating a classic Benny at Dennys while watching this lol
I just like my $5 junk food😅
best comment haha me too
It's the feeling of juxtaposition that really knocks it home.
I wouldn’t eat there. I guess the dishes look super nice. For super sophisticated people i guess? Na, not me.
This guy is the real deal. He looks at every facet of the restaurant and gives it meaning and purpose. A true visionary.
Yeah, dude and wife get the freshest vegetable
thats 3 stars for yah :)
What's the meaning of the toilets? I'm too stupid to know. Can he please tell me its purpose.
The produce and farm to table aspect of this restaurant is so fascinating. Not to mention that the team dynamic of this kitchen very efficient. The food looks pretty good too!
I've always thought of this concept but didn't know how it would possible or sustainable. Amazing to see it honestly
I disagree, this is not a new concept at all. This is how humans have eaten for thousands of years until recently. Its not a new discovery, its going. ack to how it was.
@@oNeEarThCitIzeN bruh, try using critical thinking skills. Im talking about a higher class restaurant. Obviously we have eaten from the earth and nature since the beginning. Im talking about a fully sustainable high class restaurant not many of those exist
@@austinmiller1625 There are actually quite a few high-end restaurants like this. If you have netflix, I recommend checking a series called Chef's Table. You'll see lots of upscale restaurants on there using this concept of sustainable cooking
@@Chessmapling thank you for the reco, ill definitely have to check it out
Mise en Place and Omakase are the best food series on TH-cam. And it's not even close
100% agree
I just discovered this channel. I'll have to check out omakase but mise en place IMMEDIATELY became my favorite food series on youtube, and it's not even close. such a great deep dive on these restaurants.
It is cool that even the head chefs participate in the cleaning process. It’s clear that for this kitchen and restaurant, it’s about providing a holistic experience for the guests and not reinforcing unnecessary kitchen hierarchies
Except when you stuff up. Then you get punished, have to stay back and clean by yourself. :)
@@vilijanac Yup
Yah, important dynamic
Maybe I missed it. Biut exactly when is he cleaning?
@@miguelbass5241 he's not the head chef, the girl there is the head chef, he's the owner & executive chef.
This was one of my favorite episode of this series. The amount of respect and appreciation for the products, gastronomic culture and also for the client is mind-blowing! We often see these degustation menus with smaller portions which makes absolute sense due to the amount of dishes served, but SingleThread has actually really generous serving portions for a restaurant of this calibre.
Uhhh lol!!! You mean Gastronomy!!!!!lol!
@@smackdaddy1fulthat’s what they said, or at least the grammatically correct term there, which was gastronomic.
In a very unique fashion, this head chef/owner, really encapsulated what it means to be a great chef. I can't help but be incredibly moved about how he talks about his courses and experience. It really does feel like what a premier chef represents. He is directing that kitchen and those other incredibly talented chefs to create delicious food that perfectly represents the environment that they exist in. Like he said, the season, the DAY itself. The creativity and artistry is absolutely incredible. I'll have to go and visit them.
Their systems and organisation is fascinating. the staff looks lovely too
Was fortunate enough to dine here with my family and it was the best meal of my life! The wine pairing/knowledge and service was impeccable. Our tasting menu was very Japanese focused, everything was delicious
I had an incredible dining experience here, arguably the best Michelin experience I've had, in January 2020 - it was fascinating to see these chefs work so hard to bring it all to life in this video! Bravo!
That is sooooooooo interesting. You must be such a great person. Have you considered writing a book about this fascinating experience or, perhaps, making a short film to be shown at Cannes? People could all clap at the end and realise how great you were?
What did you get to do so you got taken there?
@@bobbyfischer6786 tf is ur problem?
@@engelsmoller your moms teeth when shes noshing me at the moment is the problem. Tell her to get it sorted
@@bobbyfischer6786 you have brain damage 😭😂😂😂
Love these videos, finally a kitchen shows their cleaning process. I have expected half of these high end kitchens to have cleaning staff, nice to see how this restaurant approaches it!
It is pure slavery... You don't know how is hard to be Chef or part of staff but cleaning always do everyone under chefs position... and with enormous stress 🤦🏻♀️👎
@@sans2domicilefixroberts428 I do! I worked in kitchens 8 years.
Chef here for 14 years. Currently headchef at a local fine dining. We clean the kitchen ourselves but we do have cleaners and we appreciate all the work she does. That being said, I find it pompous of chefs having their staff do that amount of cleaning when there are people that can't do our job and still need a job as a cleaner for example. The chefs didn't work their ass off to be cleaning mid shift. He might make it sound grandiose but it's really taking advantage of your hard working low salary payed individuals. And this is coming from someone that did the pots and pans when my dishy was on sick.
@@jamescassar5348 these Michelin-starred chefs love to prey on fresh-out-of-culinary naive cooks, who they know will do anything to work at that level.
The beauty of the presentation, the balance of the ingredients, the perfection of the ambience it's a restaurant committed to creating a truly amazing Culinary Experience.
That “on the fly” decision to add the tomato component speaks volumes about the Chef’s confidence in his team’s passion.
Takes real courage to add tomatoes to a salad....
@@matta2738 Yeah, in a 3 Michelin starred restaurant it does.
@@snailseyes yeah cause I want a tire company telling me what’s good and what isn’t
@@idkanymore6634 In the cooking world it's significant 🤷♀
@@snailseyes That's why i only drink bottled Water with a Microsoft star
Seeing restaurants like this brings me so much joy. A true art. Appreciation of our land. And such a bold imagination. I hope to visit one day.
I'm so happy that Kendall Roy found peace in farming and hospitality
The work ethic from the dishwasher to the owners and chef de cuisine is absolutely inspiring.
Kitchens like this seem, at least ostensibly, to be a dream to work in.
If this is an accurate representation of their daily proceedings, then that's astounding, in the true sense of the word.
This kitchen is on my stage/work bucketlist for this reason.
@@dpclerks09 I work in a restaurant with a similar environment. There are a couple of odd eggs in it, and no the food is where NEAR as advanced. The potential for a good work environment in restraints seems to track with how intricate the food being made is.
"Beautiful food isn't the point of what we do, it's the result of what we do." Man, that's a deep ass quote. You can tell this guy is a great leader / inspiration for his employees.
I always loved the idea of farm to table and great to see that even high end resturants are doing with such passion! Love mise en place as always!
Aren't high end restaurants the first to do farm to table? Because at that level, you have to choose the best product which you can't get unless it's from the farm or specifically sourced area. Lower end restaurants would be the ones that would probably struggle from farm to table because of the cost
I don't know if it is possible, since it's located in Denmark. But I would looove to see a Mice en place about Noma.
I think David Chang has made videos about that in his show
@@kenchandrasena2070 he’s really good friends Rene, chef/co-owner of Noma, and has had him on ugly delicious
Quite similar as this restaurant, with the exception of the preparation of certain raw ingredients like cleaning moss, picking ants etc
If Eater decides to cover some European restaurants, I would love to see one on 180 Degrees in Tallinn, Estonia. I ate there last year and it was incredible from start to finish. This May they received their first Michelin star when the guide expanded to Baltic countries.
@@jalico3161 Dont think thats true for their new location. Also their philosophies about food are very far apart.
Chef Darius just being an absolute unit right there .
There is no ego here and I love it! And the humbleness is reflected in the food!
I had the honor of dining at SingleThread last week. I'm still mind blown over the AMAZING experience!!!!
Favorite dish?
I’m have never seen anything like this. Incredible. Absolutely avant garde in my eyes
LOVE the supporting of artisans and artists
I love the philosophy here. Simply amazing!
Fine example of why you have to appreciate what they do. The work, the passion, you can see why this restaurant has the stars. Fascinating to watch a team like that working synchronized.
The best mise en place episofe. Massive respect to all the staff there.
I remember watching Kyle on Hestons Feasts 15 years ago here in the UK, its great to see how far he's developed in the culinary world 👍🏼
Very stressful running 3 Michelin Star restaurant. The owner is 29 years old.
Lol this is a lie. A quick google search shows he is 46.
@@Chessmapling joke flew over your head :)
@@NS-gj9xc oops, you would be correct :)
@@Chessmapling you must be fun at parties
@1:04 admirable dedication. It’s Inspiring to see the looks on their faces.
The quality of this content, its subject and its message are soo good. Well done Eater!
My admiration knows no bounds. Unbelievable amounts of work, organisation, passion, professionalism. Phenomenal
That really impressive sustainable source to kitchen cooking that showcases that you will food you want to eat fresh as much as literally from the farm outside.
As a gluten free (not by choice) pescatarian (by choice)that loves Japanese culture and food - this place looks like my DREAM restaurant. Maybe one day I can afford to travel to Sonoma and eat here!
that table setting is next level! Every dish is so beautifully presented.
Absolutely amazing! Love the Japanese inspiration and the farm-to-table approach. Thank you for sharing!!!
"Japanese inspiration". It's just Japanese food.
Japanese culinary technique lends itself very well to seasonal cooking and simplicity
Huge respect and appreciation of this Chef! the highest form of leadership is mentoring.
Can’t beat! Farm to table ✊🏾💯 Respecting Japanese cultures to the highest
Mind = Blown .. that table spread of beautiful different little dishes is right up my alley.
Dude. They got a good tire score. That’s awesome. Sick tire score. 👍
Stunning, the passion and talent is breathtaking! Thank y’all for sharing with us…..
The attention to detail from these chefs is incredible 🤩
This restaurant seems more in line with what I would actually eat vs another high end place like French Laundry. I love the Kaiseki approach!
That's a beautiful philosophy of what tge chefs bring to the world
This is such a genuine men, i want to go and eat at his restaurant so i can support him.
Looks like a highly motivated and educated crew- I'd want them to make my meal for sure
I think this is the best Mise en Place I have seen on this channel. I was absolutely blown away by the presentation and creativity of every dish shown.
I love this. Responsible restaurants. Total support.
“Hey Julian, no pressure.” 🤣🤣🤣
When he said they have the kitchen clean and ready to go home in 15 minutes I about cried…. I need to be here love the concept and everything
@Text Me On Telegram-Official-Eater what did I win? 🧢🧢🧢
The restaurant and how efficient it is is very inspiring, but despite all of that I wonder how happy the owner really is, you can see how much stress has been worn into the guy but he’s obviously proud of what he’s created so honestly maybe he is happy, hard to tell
@Text Me On Telegram-Official-Eater lol what kind of prize ? 😂
Happy about his clients and product however at the end of the day the sacrifice is enormous, no weekends off, no holidays off, you miss your children growing up, you miss out on life unfortunately……very easy to become jaded. As soon as my kids were born I switched to a completely simple style of food in order to have a life balance…..but videos like this make me long for that kind of challenge in a kitchen
@@hemmygrant after working 18 hour days constantly for 3 years i decided to do exactly the same. Never worked in 3 michelin stared restaurant tho, i Caped at 2 xD . You get to a point in your career where you get to decide if you actually want to have a life or not . i chose life :)
Every Michelin star chef is under a lot of stress because they want to keep their star/stars and waiting for the star announcements for each year is incredibly stressful since those stars really make or break a fine dining restaurant. Also the fact that the Michelin inspector could be any one of your clients is incredibly stressful too. I don't envy him that much
7:04
"We like to keep our ducks in a row" got a hefty giggle from me lol
Wow the chef is superb. I really enjoy this video. Food looks so beautiful too
Great video as always! You guys should try and get a video with Inn at Little Washington in Virginia. A fabulous 3 Michelin star restaurant I went to last winter. Not sure if you already have something in the works or are in contact with them, but would be an excellent edition to the Mise En Place series!
I used to live 15 mins from there. It's a beautiful area, and the chef, Patrick, is apparently a really nice guy (I've met him several times at a holistic health store in the area, completely unrelated to cooking). He often wore an athletic jacket, pj bottoms, and converse shoes haha.
I can imagine it’s like foraging in the forest experience, the way it’s presented on the table
I love how he says "this is something we are really pasionate about" with the most boring, least interested, voice ever.
Exactly lol. To be fair, that’s just how Americans talk. They exaggerate their emotions about the most mundane things. “Oh my god that pasta was so awesome!”
Such attention to detail and high output, my god.
Love the videos! Super interesting and gives you a better understanding and insight how these places work, how much effort they put in and the creativity that is needed to realize these "products".
Wow this is my dream restaurant to both dine and work at. Love the ethic and story behind their food and farm to table business plan
Kyle is such an under sung rock star of a chef.
Amazing episode I love seeing all of this
Another great video 👍
Thanks EATER !
Cheers from San Diego California
This guy has a cheat code of a farm in his backyard for starters and just dresses up the freshest ingredients. The huge added plus was he seemed super grounded and humble dude like a savant at his craft .....hes smooth with it......
SingleThread is the BEST restaurant I've ever been to and I've been to a lot of them.
Thank you for Dining with us tonight.
Your Bill is A Heart, Kidney and a Liver. We hope to have you dine here again soon
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buffet.
That's gross!
A true hero
Im not disappointed at all. As a matter of fact i am impressed. Will be doing this in my local buffet
Ryan Coomer: the hero we deserve!
Modern day Iron Man thank you for your service mighty avenger
This man is next level amazing chef 👨🍳 what a visionary
Blake MVP with the cheeky emote. 7:12
I had the hotpot menu which was exceptional. However, if you're not used to asian flavors or open to those flavors, the food can be a bit challenging (overheard some people saying they didn't like what they were trying)
BC it's pretenous built on the premise of experience > enjoyment
16:25 that’s such a remarkable philosophy
New subscriber. Excellent video. I have a renowned respect for what goes into being a top chef and a better appreciation for the term farm to table. Blessings
That is an awesome kitchen culture and mindset! Peak performance, results and sustainability without maximum stress.
i love this blend of new American farm-to-table with the traditional japanese kaiseki. Two styles with different origins, but the same goal. Very interesting and unique!
How is it two different origins lol. Japanese kaiseki very specifically uses local fresh produce from farms. Stop trying to appropriate other cultures and claim it as your own
@@user-tz9jh6pv2jIt's two different origins because it comes from two different places, even though it's a similar principle.
Really cool. Thank y'all for sharing !
Man I love this series and the insight into these kitchens it gives. Thank you!
This is the sort of restaurant I’ll happily pay a premium for if I could.
That's my thought. It seems like too many of these restaurants try to ride only on making some kind of super fancy presentation and they surround all that showmanship with mediocre ingredients or just don't put everything they have into it. These people really are taking it to a level that has to be appreciated I think
@@JimDean002 Sure but literally no high end restaurant tries to get away with mediocre ingredients
It's VERY premium. About $500 per person. Still worth it though :)
@@rush2sk8 you are completely incorrect
@@maxa2826 ..that’s a hard pass on this joint
I live for these videos and I can't wait to try their cuisine.
Picasso(s) of kitchen. Every dish is pure art.
This is beautiful. The amount of work involved is insane.
Healdsburg in the house !!
Love the way chef believes in agriculture, artistes , traditions…such holistic thinking and practice never heard many michelin star restaurants talk about this other than how fresh the ingredients are …blah blah blah
what is the tool they're using at 13:10 on the duck skin ?
It's called "tenderizer"
@@marie_84 you sure ? it's not hammer looking and the pins are not long like in a jaccard
@@marie_84 i think i found what it is : a carding comb
@@pierremartin4600
Yeah...it's for cats & dogs...or sheeps. Not for meat in the kitchen. They call the tool for meat tenderizer.
Thanks for the garden veg. A joy to see.
Wow. Just wow! This is beyond excellent
What I like about TH-cam is that I can just type "michelin star restaurants" and instantly get a 17 minute show like the Food Network
What an absolute top-shelf operation. Is it even possible to put more care and work into making something great??
Literally farm to table. Amazing bravo.
Genuine question; is a cavier dish a prerequisite to a Michelin star review? Even in restaurants where it doesn't fit the palate, locality, culture, whatever, there is without fail always cavier at the forefront in these videos highlighting Michelin star restaurants.
Great video! I always love to see the back of the house ideas...and wine country products are always on point!
Im back here because of The Menu, their kitchen looks eerily similar 😬
Awesome to see this restaurant support a local produce and be part owner of it as well.
Wonderful. You should be very proud.
Just don't burn out.
Best
How do you know what you can and can’t eat? The flowers are really mixed in with the dishes so it looks like it would be hard to tell what’s for eating and what’s for decorative purposes 😅
If it's on the plate it's edible
For the kitchen staff at this three star hole in the wall, volver volver!
does this remind anyone of The Menu... thats craaaazy
beautiful message and execution from the team. hope to eat here
When did it rain in Sonoma? I thought I catalogued the three times we've had rain.
Massive respect to theese people. I hope atleast once I can taste their dishes, meals.