We’re about to hit 300,000 subscribers on our channel! To celebrate, I'm hosting an AMAZING giveaway! One lucky winner will get to choose a restaurant with me, and we’ll make a video together! And guess what? I’ll take care of everything! All costs are on me. To enter the giveaway: 1⃣ Follow me on Instagram. instagram.com/alexandertheguest/ 2⃣ Like the pinned post on Instagram. 3⃣ Comment “I want to go with you!” That’s it! The giveaway runs until we hit 300,000 subscribers. Cheers!
I don’t have Instagram but I still want to go with you! My question is how did you get into this field? Your passion and knowledge for fine dining really shows.
This is one of very few ATG reviews which might be called "negative", but Alexander does it with grace and compassion; always framing his comments as his personal opinion. Very nicely done.
Even though he's sometimes negative, it's always very clear about things that are his opinion. I rarely watch his videos and am convinced I'd love or hate something, which is refreshing. Like he said at the end, he appreciates perfection, and there's always little issues with service and presentation that I I ow wouldn't bother me. It's my I love this channel. It's not some clickbaity "this is the best/worst thing, here's why!!" It's just a cool guy enjoying restaurants I'll never get to see.
Having Indomie Mee Goreng instant noodles while watching this..pretending it's a 3 star dish cooked by me ..haha..with a can of Carlsberg..good enough for a mere mortal like myself.
We went there for our engagement. The restaurant forgot about my better half’s allergies for the dessert and barely apologized for it. I feel that this place is more about the chef and his story and less about the guests’ experiences unfortunately.
Agreed, it all feels very self-indulgent. Apparently some people visit with the hopes of speaking to Bruno only to find him sat with regulars the whole time getting drunk on wine. There are many spots I'd sooner visit at this price point.
isn't that what this channel is? 'here is a rustic story for 10 mins about the chef's garden and his grandmother's soup, we paid 3k you'll only afford once in a lifetime, make sure to try the oysters'
I'm watching this video enjoying a magnificent Taco Bell quesadilla. It's a round corn and flour tortilla, filled with raw onions and grated synthetic cheese, grillé on an industrial iron for perfect color and crispiness. I paired it with a 2024 Diet Cola from producer Coca Cola Corp.
@@eduardolpz386Probably it's because you let it breathe for too long. Like sparkling wine, diet coke should be enjoyed immediately after you unscrew it. Best served chilled too, lol
A delightful choice. Might I suggest bean burrito at 2 dollars for your next visit, it might be their finest offering. Rolled properly, the gentle yet warm red sauce will contrast nicely with the slight onion crunch and creamy beans. Enjoy!
I love this channel, but many people don't like Michelin style food (or the cost for that matter). They only want burgers, pizza and beer. Nothing wrong with that of course, just different tastes. I really like Alexander's honest reviews. One feels badly if someone gets a negative review, but most reviews exist to offer comparisons. Which one should I choose? Which is better? To do that, some reviews are by necessity going to be relatively negative.
An edible flower, when used correctly, is much more than just a pretty element. They have different flavors, and some lack flavor but add perfume. They can absolutely be an integral part of a dish, through flavor, texture, taste, and aroma. Chefs that put the same flower on every plate for visual impact, however, ate lazy and lack creativity. Those guys should be sent back to the turn of the century.
No if you buy a 1500€ bottle you have to be aware of the risks. The more expensive, the more risky it is. A good wine isn’t worth more that 40€. Anything more is a gamble.
@@medranoandres1309 lol, I’m French and my family own wine yards. There is always wine at my table, never exceeding 5€/bottle and is really good. For some wine yards from Bordeaux for example, 50€ is the bare minimum for a good wine but that’s the price you pay in direct, restaurants do 3 time the price so you would have to buy a 150€ bottle to enjoy something correct. The price don’t mean anything.
Hi Alex, thanks for setting up the Q&A video-I’m looking forward to watching it. I have two questions about wine pairings: 1. What is the proper etiquette when sommeliers are pouring wine into your glass? Should I wait and listen to their explanation, or can I start drinking once it’s poured? 2. How can I better enjoy more expensive wine pairings? To me, wine often tastes the same, and I feel like there’s a knowledge barrier to appreciating the finer details, like the grape variety, barrel material, aging process, and so on. How can I overcome this and develop a deeper appreciation?
This question is very simple. First, when a sommelier is speaking, periodically say random affirmations such as "of course", and "i concur" while having no idea what they are talking about. This allows you to pretend like you are knowledgeable and will impress your date. Second, the enjoyment of finer wines comes not from the taste, that shit all tastes the same and the barrel it was made in doesn't matter at all. The true enjoyment comes from utilizing wine terminology you learned 15 minutes before arriving to appear like a pretentious rich person. It allows you to escape your pathetic life for a moment and role play as some imaginary cultured person. Similar to wearing designer cloths made from the same Chinese child who makes everyone's cloths, this is a way for the average person to feel rich. Third, everyone chooses to waste their money in stupid ways. Some people go to concerts to see a famous person or a sports event. Some people splurge on vacations or Spa days. Just go and enjoy yourself and the experience. Don't die with your money.
Sommelier speaking here (not some top level, but WSET 3); 1. It depends on the place when regarding the way sommeliers talk about wines. In some places, if you order some wine without asking about it, they will just present the bottle before opening it. Sometimes they tell stories though, this will happen more often as you ask for a sommelier's help/recommendation. It's only helping you & the sommelier's passion, when you ask genuine questions about the wine. If you are really passionate about good food & wine, I can recommend you take a WSET2 course. It is an awesome base level knowledge to truly understand the enthousiasm a sommelier tries to bring to your table. 2. To truly appreciate wine, you must taste, taste, taste. It really helps to (I do this in my spare time but also at work with fellow wine buddies) put certain wines next to eachother and taste the difference. For example; same winery, 2021 Pouilly-Fuissé & 2020 Pouilly-Fuissé 1er cru. I did the same with same winery 2018 Pouilly-Fuissé & 2018 Saint Veran. This way you most likely will taste the differences. Now look up some online reviews of the wines and compare them. You can write down the biggest differences between the wines according to those reviews. Now taste them again. Do you also taste the differences now? Lastly I must say that, especially in the field of wine-pairing, a lot comes down to story-telling too. Wines don't have to be great, wines don't have to be complex, to fit a dish well. If your sommelier tells you enthusiastically why your wine fits the dish, just try and taste by "his words". Meaning, if he talks about certain fruity notes, then pay attention to those notes. If he talks about a zilty start and a citrussy finish, focus on those. In the end, wine tasting is a hobby, a delight, a way to enjoy yourself. Don't make it a sport of which you must master the elements!
Also I saw I didn't understand your first question properly, so to add; I feel most comfortable just smelling the wine while a sommelier explains it to me! But feel free to take a sip too, if that makes you more comfortable!
Should a sommelier (secretly) drink the remainder of the wine after first pouring for the table? And should he wipe his forehead with the same cloth napkin he used to wrap the wine bottle after pouring? This happened to me; is this behavior considered proper etiquette?
1. Start drinking whenever you like. You paid for this wine. But listen to the waiter still. It’s good manners. Listen while drinking if need be. 2. Do a short wind course. Expand your knowledge a little by learning from someone who knows what they are doing. It can help you to appreciate more.
I really like your honest, but always super respectful style! You make even a disappointment as the expensive rare wine- into a lovely, soothing story. THANK YOU!!
@principle6261 because Restauarant ratings have a long history of Jewish involvement. Denigrating them as just a popularity contest therefore reducing their value is antisemitic.
@@Squadron_Bodron Yeah he doesn't care about Jewish involvement, he's criticizing the industry. You're allowed to criticize an establishment for what it is while not referring to who runs it (assuming Jewish people are more involved or smth, I don't know where you got that from).
I’m crossing my fingers that you’ll visit Schwarzwaldstube at Traube Tonbach in Germany which was named Nr. 1 on La Liste among a few others soon. Would be amazing!
Woah, time flies... I subscribed when Alexander had something around 2k subscribers and instantly understand this channel is gonna be the one in TH-cam's culinary world. The quality, concept, and explainations is perfectly done. Wish you many more success Alexander. Keep up the good work (or let's say hobby for you).
Hey Alexander, this isn't a food related question, but where do you get all those amazing suits, ties and pocket square's?😅 You're definitely the most stylish foodie on TH-cam!
My question would be - Looking back at the best restaurants over time El Bulli, Fat Duck, Noma, Central you can see a logical progression that in some ways mirrors the world we live in. Distrufar feels a little out of place, maybe a step back, if so, which restaurant is the next step forwards in your opinion?
Hi Alexander, really love your videos, keep up the excellent work! Some questions for the Q&A: - What is your story? What did you do before going into the restaurant business? What made you go into the restaurant business and later start this food channel? Thanks a lot!
Hey Alex! Really excited for the upcoming Q&A! Here are some questions for you: 1. What's your story? How'd you get into the world of fine dining? We know that you're Hungarian and currently co-own 42 Restaurant, but other than that, we really don't know how you got to where you are. How'd you get started on this wonderful journey!? 2. I'm not sure who said this, but the quote is, "There really isn't better, only different." This feels like it applies to life as well as fine dining. The last two restaurants to lead the industry (El Bulli and Noma) have been made famous for being the figureheads for larger, global movements of culinary change. El Bulli ushered in the age of molecular gastronomy and Noma put the afterburners on the New Nordic Fine Dining Movement. But from a perspective strictly based in flavor, they weren't particularly innovative. They merely changed the presentation and process by which we make food. They advocated the increased use of technology and intentionality when cooking. The ingredients were still the same. So, in that sense, the food wasn't particularly "better" merely different. All of this to say: do you think we'll ever have a restaurant (or do you think there's one currently) that truly makes the food "better", as in a drastic improvement in taste and flavor, rather than technology, style, and presentation? 3. What/Where would you eat on your last day on Earth? 4. If you could make an all-time tasting menu filled with your favorite dishes from all the restaurants you've dined at, what would be on it. A culinary "dream team" if you will! You also get to pick an atmosphere, a wine (or champagne) pairing, and a service team. For simplicity, let's standardize the menu and say you get: - 1 welcome drink - 4 amuse-bouche - 6 savory courses - 1 main course - 1 pallet cleanser - 1 cheese trolley - 4 sweet courses - 4 petit fours - atmosphere - service team - wine/champagne pairing The only things I'll pencil in for you are the things you've stated were your favorite of all time in the video. So the service team from Mirazur and the citrus fruit, beeswax honeycomb, and edible flower mousse as your opening course from L'Assiette Champenoise. Oh, and in typical Alexander fashion I assume you want Krug as you're welcome drink, but I'm not sure which one. Although it these have since been upstaged by a more recent restaurant feel free to replace them! 5. Do you have any pets, and if so, can we meet them!?
I appreciate this channel so much because it broadens my expectations as I go about experiencing the best food and drink for myself. Lots of great insights about how service should be, how a meal should be, and what it means to be a great host.
Hi Alexander, I would like to thank You for the amazing content you are putting online. You're running the best fine dining channel on TH-cam right now. I'd like to ask you a few questions for the Q&A: -What's the policy if high end restaurants when it comes to etiquette? Is there a global standard? Good manners are different in every culture: what's your point of reference? -Dining at a Michelin star restaurant is certainly an expensive experience. Could you break down the price of such a meal? How much of it pays the ingredients themselves? And the service? The setting? The skill and expertise? How could one tell when the price is unfair? -How could one start to understand the complexity behind wine pairing and wine tasting?
Great video yet again. Love to see the separate food and drinks bill. This is super informative for someone who loves expensive food, but not so bothered about expensive wine.
I really like you being honest and giving the most fair reviews for all the restaurants!! I went to this restaurant back in April and had the same thought while I was dining there (food wise). But I felt like later on the reason I enjoyed the meal still was because their employees are probably the most kind and accessible one. Being there by myself, they took care of me very well and also had fun conversation with the chef. That’s definitely a plus 🎉
That stainless steel table, those presentations, execution was unacceptable for any restaurant with at least 1 star. I have a dozen restaurants in my city that would blow this away and just 3 have 1 star. The others just have a bib
Didn't the sound of the exquisite plate hitting the table sound like a breakfast dish at a local diner's countertop? Now multiply that sound around the room? Ambiance would be greatly altered, I'd imagine.
Thank you so much for your videos. I've always struggled with my appetite and food, I always watch your videos while eating and it helps a lot! And I always learn something new from you!
Love the content Chef. Thank you for letting us vicariously live through these unique experiences. What are your favorite Fine Dining restaurants in Istanbul? Can you do a top 3 video there?
I don't know who writes your scripts (you?) but they are excellent. I enjoy them as much as your presentation. Another very entertaining and well-balanced review. Bravo!
Love your honest review. I've been to a few from the 50 best : Maido, Azurmendi, Faviken, Carcasse, La Colombe, Bozar, Flocon de sel, etc. : not my best experience for most of theses restaurants. I have the feeling now that creativity and "experience" must be what all the chefs need to show is order to get a place in rankings, Michelin included. Lots of restaurants that I found fabulous have been demoted because of that (Veyrat, Haberlin, Bocuse, etc...) even though they operated at the best in their style which is classic French cuisine (sometimes, it is just good to enjoy a meal made in the very best way possible, and chefs shouldnt be penalised for that. Like my grandfather used to say when music was loud in restaurants : when I want to listen to music, I go to concert). I would like to know what you think and of course, I would gladly like to share a meal with you !
@@fanze6559 it is more like temp/interim worker agency. basically he earns money when other people go work at other companies who have the flexibility to not hire people full time... you can call that a serivce, but at its core it is actually exploiting people.
Great story telling Alexander. You are the Great Guest. I think Chef Bruno created some incredible dishes there. For me it was the Scorpion Fish that was a delight.
Something else that would've bothered me is only receiving half of a tart. Like it's clear they make a whole one and cut it in half to serve more guests. I know businesses have to make ends meet, but at least make it less obvious.
I have a question regarding your views on the top 50 restaurants: Do you think that the current (somewhat opaque) way of rating restaurants only really serves to bolster the popularity/prestige of already established restaurants rather than actually finding hidden gems? And I suppose the follow up would be is there anything you would want to change in their system? (e.g. top 50 new restaurants)
I have been pushing for changes for about two years now and would like to see more categorisation. They do have the “50 Best Discovery” and “One to Watch” awards now, but I think they should rank the previous number ones in a best of the best list. They could also expand and create a newcomers list. In defence of the list though, they include all countries and types of restaurants, which makes it fun albeit at times not really comprable
Mr. Varga, I thoroughly enjoy watching your gastronomic voyage throughout the world. Your philosophy with intertwining incredible local regional wines with the restaurant you are experiencing is my favorite focus of each of your videos. Lastly, I want to go with you, on your next culinary experience. Congratulations on reaching the milestone of 300,000 subscribers!
I guess the philosophy here is "put caviar on everything" in order to justify the price. This is michelin star snobbery at its near apex. Where's the fuckin food? Chocolate ganache with caviar??
I think the fact that they had the caviar salesman eating with Alex might have caused them to go a little overboard with the caviar. (That's the only reason I can think of for adding fish eggs to a chocolate dessert.)
Excellent video. I really appreciate that you explain us in a respectful way why this restaurant wasn’t for you. And that you manage to say positive things about the place. Congrats!
I Loveeeee your videos! It’s not just comments like “This is so beautiful! This tastes divine” but you analyze and give such well thought constructive comments. Whenever I watch your video and have a question, you brought it up like you can read minds! ❤ keep up the great work! Btw my question is: How do you plan your videos? Do you take notes at the restaurant, have a long chat with the owner about history and ingredients, how long does it take to compile and organize your thought and start shooting and editing the commentary part of the video? Its so obvious that you put in so much work that I want to know how you made it possible!
Congrats on 300k! My question for you is what are some of your favorite non-Michellin/fine dining restaurants around the world? Do you ever consider featuring them on the channel if they're good enough?
We are cheering for the Hungarians at the Olympics over in Australia because of you(as well as Australia)!! They are having an excellent time in the water events :)!
Must disagree. I have tasted pre-pre-mox Leflaive bottles from the 80’s that were fresh and vibrant. The problem here is that Vogüé is trading on the famous Musigny name to sell mediocre Chardonnay. ‘Very rare’, and never very good.
Great video as always, Alexander! I really enjoy your content, as I have been since you only had about 50k subscribers. Having followed your channel for a long time, I do have one question: It always surprises me how on-point your outfits are! Could you perhaps give us a tour of your wardrobe at some point and tell us how you choose a certain outfit for a restaurant?
If Philip is still with us, I would love nothing more than to see a video of you and the man that inspired you. It would be a great honour. If not, he should be proud of what an inspiration you have become for many others
Love this channel& love that its all about modern „entertainment fine dining“. While I enjoy traditional gourmet restaurants like L’Ambroisie or the Taillevent without a crazy waiting list and vloggers.Thank you
I really like this review. I totally understand your perspective and preferences, and at the same time I feel like my personal preferences would be well met at this restaurant thanks to your very clear explanations. Thank you!
Hi Alexander I always wondered what is the timeline between filming an episode and upluading it to youtube? Love the work you and your team are putting and hope we can see many more episodes !
You will hit 300,000 subscribers quickly. 🎉 Your information is unbelievably informative. So interesting, quick and to the point, and so well done!! Bucket list- At least one Michelin Star restaurants this next year. It would be incredible to get this opportunity!
Great video, as always! I would be interested in watching you review some restaurants in Switzerland in the future if that is something you would consider.
I was on a similar mission to explore upper end dining 30 years (before internet) and spent more than most (I dislike wine pairings and avoidby choosing myself) based out of London. But also HK, Paris, NYC, LA, Stockholm, Madrid, Copenhagen, Chicago, Lausane, etc. Ultimately one experiences the faults and these are the memories that stay. These days I rarely go for the long menu format as I'm bored of the staff droning on about the provenance and the chef's philosophy, so it would a treat to do so. A Brit was the first to dine at every 3* and it has been done many times. I'm curious what the mission is, plus does YT fund the trips? Your channel is the only fine dining channel I follow - you are in ther business and not in your 20s! Long may it carry on.
The wine pairing generally only works and is worth the price if you are in or near a wine growing region. With the Michelin guide growing quickly, there will be more three stars, so there will always be a pursuit. Some will be worth it, others are likely to be forced. He is supposedly self funded. We are looking into whether he actually has been to all of these restaurants though, as we have confirmed already that he has not been to or made up parts of videos, so I’d take his reviews with a grain of salt. In all fairness though, he is a good storyteller and nobody else has a channel like this, so it’s something unique
congratulations reaching 300k subs.. hv been subs u almost a year.. great journey u hv sir.. happy for you and wish u more success to come.. when u reach million of subs, i bet your review will be more critical than the michelin star review itself.. more customer tend to watch your channel on which restaurant they will choose.. for me your review always honest bcause the way u present.. if u like or dont like it u will express it professional way to the restaurant that you review.. the criticism got some hint for the restaurant to improve either on services or the food.. you on the correct path to success and i wish u will keep your true identity in the future.. again congratulation 🎉🎉🎉
Hi Alexander! Huge fan!! I can't wait for the Q&A, and I had a question- What did you do before starting the 42 restaurant and becoming a full-time fine-dining restauranteur?
For the Q&A vidéo: Do you have other professional activities or businesses than the 42 and if yes, what are they? (Thank you for the high quality content that you offer us)
Subscriber since the first videos, love your respectful attitude and how the cinematography and commentary really brings the viewer along for the experience. A couple points where I would love to have your perspective: 1) From all your restaurant visits, what do you feel are the techniques / ingredients / details one could most easily bring into home cooking for special occasions to elevate it, without breaking the bank, and possibily requiring infinite hours of preparation? Asking as a skilled home cook - don't know too many techniques but I have a good ability to identify ingredients in a complex dish, get the "right" flavors in my cooking by memory, and make delectable food from online recipes. 2) Personally, did you enjoy some non-michelin dining experiences more than 2 or 3 star michelin dining?
Hi Alexander, We had a similar special dining experience that for the first time we had a real wine pairing up for us the concept of pairing fine wine to food. That shaped our dining lives forever.
Hi Alexander, Really enjoy your videos so therefore I have a couple of questions for your upcoming Q&A vid. 1) It is almost impossible for my fiancé and me to dine at any restaurant due to her numerous food allergies and intolerances. Do you think any fine dining restaurant would be willing to accommodate her and take on this challenge, or is maintaining the consistency and quality of their dishes/experience so important that they wouldn't deviate from their usual menu? 2) A meal at a quality restaurant consists of multiple courses featuring a variety of ingredients and flavors. What can you do if you simply don't like certain ingredients? 3) If you don't often visit fine dining establishments, how do you know the proper way to use your cutlery for different courses?
I would love you to come here to Portugal, and enjoy one of our 2 Michelin star restaurants. You would love them! 🇵🇹 (unfortunately, we don't have any with 3 stars yet, but I belive we will get there!!! ❤❤300k subs❤❤
I am with you on this one. Love to see the 50 best awards and see people that have give all to get to the top but over the years i have more doubt on how some have popped in, good for them but not fair. Love the video/s and honesty, how it should be. Szeretnék veled beszélgetni.
A very gracious and honest review. The food should be complemented by the environment, not the other way around, and the focus should always be about the food & beverages. Everything else either enhances or detracts from the experience.
Loving your videos!!! it helped me to understand more of fine dining experience even though i havent been able to experience one yet. What do you think of non alcohol pairing in most restaurants? is the experience a lot different than the alcohol? asking since i dont drink one due to my belief
I love your videos, Alexander! I always wonder though, you present with such warm smiles, but when you are dining, you usually have a serious face. Is the actual dining strenuos for you?❤
We’re about to hit 300,000 subscribers on our channel!
To celebrate, I'm hosting an AMAZING giveaway!
One lucky winner will get to choose a restaurant with me, and we’ll make a video together!
And guess what? I’ll take care of everything! All costs are on me.
To enter the giveaway:
1⃣ Follow me on Instagram. instagram.com/alexandertheguest/
2⃣ Like the pinned post on Instagram.
3⃣ Comment “I want to go with you!”
That’s it!
The giveaway runs until we hit 300,000 subscribers.
Cheers!
I don’t have Instagram but I still want to go with you!
My question is how did you get into this field? Your passion and knowledge for fine dining really shows.
i dont use instagram. too bad. i follow your channel since the beginning and would have loved the opportunity! maybe next time
What a geat special. The quality of the weekly content is outstanding and much appreciated!
This is literally the only thing I can think of that would make me sign up for Instagram.
For sure 1 Million subs 🎉
This is one of very few ATG reviews which might be called "negative", but Alexander does it with grace and compassion; always framing his comments as his personal opinion.
Very nicely done.
Even though he's sometimes negative, it's always very clear about things that are his opinion. I rarely watch his videos and am convinced I'd love or hate something, which is refreshing. Like he said at the end, he appreciates perfection, and there's always little issues with service and presentation that I I ow wouldn't bother me. It's my I love this channel. It's not some clickbaity "this is the best/worst thing, here's why!!" It's just a cool guy enjoying restaurants I'll never get to see.
In another life, I think Alexander would have been a diplomat or a hostage negotiator.
His review of Sketch was definitely negative throughout, but that’s the only one I’ve seen from him like that.
He's had other negative reviews but he does with class. Watch the other videos. For example. 12k or so he spent on the orient express
He's had other so called "Negative" reviews check out his other videos. For example the orient express
I've never been this invested in wether someone's wine will open up or not :P
wrr
hahaha me too...i was even rooting for it
Haha, same. I was rooting that it wouldn't, and he'd move on to better wine that he actually wanted.
Eating scrambled eggs while watching Alexander’s videos elevates my breakfast experience
I ate a €5 chinese takeaway meal, cracked open a can of coke the minute Alexander said he purchased a $1500 wine, hehehe
Same here! Eggs and beans
Having Indomie Mee Goreng instant noodles while watching this..pretending it's a 3 star dish cooked by me ..haha..with a can of Carlsberg..good enough for a mere mortal like myself.
Dude I do the same thing
@@madisonasher5520 next time plate your food with tweezers, add edible flowers and you have yourself a Michelin star meal
We went there for our engagement. The restaurant forgot about my better half’s allergies for the dessert and barely apologized for it. I feel that this place is more about the chef and his story and less about the guests’ experiences unfortunately.
Agreed, it all feels very self-indulgent.
Apparently some people visit with the hopes of speaking to Bruno only to find him sat with regulars the whole time getting drunk on wine.
There are many spots I'd sooner visit at this price point.
wrr
I live in France and honestly, food intolerances and allergies is something they rarely deal with it promptly
isn't that what this channel is? 'here is a rustic story for 10 mins about the chef's garden and his grandmother's soup, we paid 3k you'll only afford once in a lifetime, make sure to try the oysters'
something he'll never acknowledge - 99% of his audience is never going to be able these things unless they save and go once in their life
I'm watching this video enjoying a magnificent Taco Bell quesadilla.
It's a round corn and flour tortilla, filled with raw onions and grated synthetic cheese, grillé on an industrial iron for perfect color and crispiness.
I paired it with a 2024 Diet Cola from producer Coca Cola Corp.
Oof, 2024 isn't a good vintage for that
I know. Quite disappointing, even after I decanted it and let it rest for half hour.
@@eduardolpz386Probably it's because you let it breathe for too long. Like sparkling wine, diet coke should be enjoyed immediately after you unscrew it. Best served chilled too, lol
A delightful choice. Might I suggest bean burrito at 2 dollars for your next visit, it might be their finest offering. Rolled properly, the gentle yet warm red sauce will contrast nicely with the slight onion crunch and creamy beans. Enjoy!
@@TennisOnion Will try that next.
I need to figure out which vintage from their soda machine pairs well with it.
9:12 Oh my goodness, I have never seen a dinner table with more wine glasses out on it at once, lol
wrr
All I have to say is wow! Not only the quality but the pure volume of videos you are putting out at the moment is impressive.
wr
How this guy doesn’t have a million or more subscribers is crazy
Agreed. I've been following since he had like ~50k and it's been exploding since then. It shouldn't be long 🔥
I've been saying that since the very first video...at the time there were only 1200 subscribers
Fine dining is relatively niche. Most people find it ludicrous, so, that's probably why.
I love this channel, but many people don't like Michelin style food (or the cost for that matter). They only want burgers, pizza and beer. Nothing wrong with that of course, just different tastes. I really like Alexander's honest reviews. One feels badly if someone gets a negative review, but most reviews exist to offer comparisons. Which one should I choose? Which is better? To do that, some reviews are by necessity going to be relatively negative.
I'm promoting this channel to some of my colleagues, who - like myself - are also watching BeardMeatsFood. I do try to win people over!
Always appreciate the honesty Alexander! The quality of videos are stunning as always
Far too many fine dining restaurants lean on edible flowers in presentation. Gets old fast. They only detract from the dishes at this point.
And enough of the spittle ponds.
You been invited to sn exclusive dinner on a remote island. Hope you enjoy 😊
Nasturtium are spicy and flavourful. I’m calling you green.
FACT. It's also soooo 2000. Edible flowers are a crutch when you can't think of anything else.
An edible flower, when used correctly, is much more than just a pretty element. They have different flavors, and some lack flavor but add perfume. They can absolutely be an integral part of a dish, through flavor, texture, taste, and aroma.
Chefs that put the same flower on every plate for visual impact, however, ate lazy and lack creativity. Those guys should be sent back to the turn of the century.
It is super disappointing to be recommended a 1500 euro wine that does not impress. The pricetag requires an exceptional experience.
No if you buy a 1500€ bottle you have to be aware of the risks. The more expensive, the more risky it is. A good wine isn’t worth more that 40€.
Anything more is a gamble.
Getting top wine is always a risk
@@Jpifr in Europe is about 60 euros to meet quality standards.
@@medranoandres1309 lol, I’m French and my family own wine yards. There is always wine at my table, never exceeding 5€/bottle and is really good. For some wine yards from Bordeaux for example, 50€ is the bare minimum for a good wine but that’s the price you pay in direct, restaurants do 3 time the price so you would have to buy a 150€ bottle to enjoy something correct.
The price don’t mean anything.
There have to be 20 bistros in Paris alone that are more elegant and more visually creative.
20? Maybe 500
wr
Mdr
Hi Alex, thanks for setting up the Q&A video-I’m looking forward to watching it. I have two questions about wine pairings:
1. What is the proper etiquette when sommeliers are pouring wine into your glass? Should I wait and listen to their explanation, or can I start drinking once it’s poured?
2. How can I better enjoy more expensive wine pairings? To me, wine often tastes the same, and I feel like there’s a knowledge barrier to appreciating the finer details, like the grape variety, barrel material, aging process, and so on. How can I overcome this and develop a deeper appreciation?
This question is very simple.
First, when a sommelier is speaking, periodically say random affirmations such as "of course", and "i concur" while having no idea what they are talking about. This allows you to pretend like you are knowledgeable and will impress your date.
Second, the enjoyment of finer wines comes not from the taste, that shit all tastes the same and the barrel it was made in doesn't matter at all. The true enjoyment comes from utilizing wine terminology you learned 15 minutes before arriving to appear like a pretentious rich person. It allows you to escape your pathetic life for a moment and role play as some imaginary cultured person. Similar to wearing designer cloths made from the same Chinese child who makes everyone's cloths, this is a way for the average person to feel rich.
Third, everyone chooses to waste their money in stupid ways. Some people go to concerts to see a famous person or a sports event. Some people splurge on vacations or Spa days. Just go and enjoy yourself and the experience. Don't die with your money.
Sommelier speaking here (not some top level, but WSET 3);
1. It depends on the place when regarding the way sommeliers talk about wines. In some places, if you order some wine without asking about it, they will just present the bottle before opening it. Sometimes they tell stories though, this will happen more often as you ask for a sommelier's help/recommendation. It's only helping you & the sommelier's passion, when you ask genuine questions about the wine. If you are really passionate about good food & wine, I can recommend you take a WSET2 course. It is an awesome base level knowledge to truly understand the enthousiasm a sommelier tries to bring to your table.
2. To truly appreciate wine, you must taste, taste, taste. It really helps to (I do this in my spare time but also at work with fellow wine buddies) put certain wines next to eachother and taste the difference. For example; same winery, 2021 Pouilly-Fuissé & 2020 Pouilly-Fuissé 1er cru.
I did the same with same winery 2018 Pouilly-Fuissé & 2018 Saint Veran.
This way you most likely will taste the differences. Now look up some online reviews of the wines and compare them. You can write down the biggest differences between the wines according to those reviews. Now taste them again. Do you also taste the differences now?
Lastly I must say that, especially in the field of wine-pairing, a lot comes down to story-telling too. Wines don't have to be great, wines don't have to be complex, to fit a dish well. If your sommelier tells you enthusiastically why your wine fits the dish, just try and taste by "his words". Meaning, if he talks about certain fruity notes, then pay attention to those notes. If he talks about a zilty start and a citrussy finish, focus on those.
In the end, wine tasting is a hobby, a delight, a way to enjoy yourself. Don't make it a sport of which you must master the elements!
Also I saw I didn't understand your first question properly, so to add; I feel most comfortable just smelling the wine while a sommelier explains it to me! But feel free to take a sip too, if that makes you more comfortable!
Should a sommelier (secretly) drink the remainder of the wine after first pouring for the table? And should he wipe his forehead with the same cloth napkin he used to wrap the wine bottle after pouring? This happened to me; is this behavior considered proper etiquette?
1. Start drinking whenever you like. You paid for this wine. But listen to the waiter still. It’s good manners. Listen while drinking if need be.
2. Do a short wind course. Expand your knowledge a little by learning from someone who knows what they are doing. It can help you to appreciate more.
I really like your honest, but always super respectful style! You make even a disappointment as the expensive rare wine- into a lovely, soothing story. THANK YOU!!
No one does it better. Always a completely honest and authentic review of each aspect of the meal. Looking forward to all the great content to come!
50 Best is a popularity contest. It just measures who has more friends in the industry
This is antisemitic
@@Squadron_Bodron How in the world is that antisemitic?
@principle6261 because Restauarant ratings have a long history of Jewish involvement. Denigrating them as just a popularity contest therefore reducing their value is antisemitic.
@@Squadron_Bodron Yeah he doesn't care about Jewish involvement, he's criticizing the industry. You're allowed to criticize an establishment for what it is while not referring to who runs it (assuming Jewish people are more involved or smth, I don't know where you got that from).
@gauravmalltarlok5354 no you can't criticise am industry where Jew were pioneers.
I love how you include educationary segments in your videos.
Keep up the good work
I’m crossing my fingers that you’ll visit Schwarzwaldstube at Traube Tonbach in Germany which was named Nr. 1 on La Liste among a few others soon. Would be amazing!
wr
Mdr
Woah, time flies... I subscribed when Alexander had something around 2k subscribers and instantly understand this channel is gonna be the one in TH-cam's culinary world. The quality, concept, and explainations is perfectly done. Wish you many more success Alexander. Keep up the good work (or let's say hobby for you).
Hey Alexander, this isn't a food related question, but where do you get all those amazing suits, ties and pocket square's?😅 You're definitely the most stylish foodie on TH-cam!
We need @dieworkwear to chime him on Alexander's style choices
@@Koenigg99 This is the twitter - TH-cam mashup I've been waiting for.
At last, I'm glad someone asked the question ! His clothes are fantastic, and what's really difficult to pull off - it's colorful ! Hope he replies !
AND the best looking IMO
Really love your honest review , and how you present your culinary experiences
My question would be -
Looking back at the best restaurants over time El Bulli, Fat Duck, Noma, Central you can see a logical progression that in some ways mirrors the world we live in. Distrufar feels a little out of place, maybe a step back, if so, which restaurant is the next step forwards in your opinion?
Made it here within a minute! Never going to miss an Alexander the Guest upload.
wrrr
I love the additional information about the "world's best list"...never knew that! Fantastic and honest review as always, Alexander.
Your expert honesty is what makes your channel so special, so much love for Alexander The Guest
Hi Alexander, really love your videos, keep up the excellent work!
Some questions for the Q&A:
- What is your story? What did you do before going into the restaurant business? What made you go into the restaurant business and later start this food channel?
Thanks a lot!
Hey Alex! Really excited for the upcoming Q&A!
Here are some questions for you:
1. What's your story? How'd you get into the world of fine dining? We know that you're Hungarian and currently co-own 42 Restaurant, but other than that, we really don't know how you got to where you are. How'd you get started on this wonderful journey!?
2. I'm not sure who said this, but the quote is, "There really isn't better, only different." This feels like it applies to life as well as fine dining. The last two restaurants to lead the industry (El Bulli and Noma) have been made famous for being the figureheads for larger, global movements of culinary change. El Bulli ushered in the age of molecular gastronomy and Noma put the afterburners on the New Nordic Fine Dining Movement. But from a perspective strictly based in flavor, they weren't particularly innovative. They merely changed the presentation and process by which we make food. They advocated the increased use of technology and intentionality when cooking. The ingredients were still the same. So, in that sense, the food wasn't particularly "better" merely different. All of this to say: do you think we'll ever have a restaurant (or do you think there's one currently) that truly makes the food "better", as in a drastic improvement in taste and flavor, rather than technology, style, and presentation?
3. What/Where would you eat on your last day on Earth?
4. If you could make an all-time tasting menu filled with your favorite dishes from all the restaurants you've dined at, what would be on it. A culinary "dream team" if you will! You also get to pick an atmosphere, a wine (or champagne) pairing, and a service team. For simplicity, let's standardize the menu and say you get:
- 1 welcome drink
- 4 amuse-bouche
- 6 savory courses
- 1 main course
- 1 pallet cleanser
- 1 cheese trolley
- 4 sweet courses
- 4 petit fours
- atmosphere
- service team
- wine/champagne pairing
The only things I'll pencil in for you are the things you've stated were your favorite of all time in the video. So the service team from Mirazur and the citrus fruit, beeswax honeycomb, and edible flower mousse as your opening course from L'Assiette Champenoise. Oh, and in typical Alexander fashion I assume you want Krug as you're welcome drink, but I'm not sure which one. Although it these have since been upstaged by a more recent restaurant feel free to replace them!
5. Do you have any pets, and if so, can we meet them!?
As usual, you give a very balanced review. I am very appreciative of your channel and the depths of the explanation. Cheers from the Caribbean
I love how respectfully you provide your opinion even for a restaurant that isn’t your favourite.
I appreciate this channel so much because it broadens my expectations as I go about experiencing the best food and drink for myself. Lots of great insights about how service should be, how a meal should be, and what it means to be a great host.
Hi Alexander, I would like to thank You for the amazing content you are putting online. You're running the best fine dining channel on TH-cam right now. I'd like to ask you a few questions for the Q&A:
-What's the policy if high end restaurants when it comes to etiquette? Is there a global standard? Good manners are different in every culture: what's your point of reference?
-Dining at a Michelin star restaurant is certainly an expensive experience. Could you break down the price of such a meal? How much of it pays the ingredients themselves? And the service? The setting? The skill and expertise? How could one tell when the price is unfair?
-How could one start to understand the complexity behind wine pairing and wine tasting?
Great video yet again. Love to see the separate food and drinks bill. This is super informative for someone who loves expensive food, but not so bothered about expensive wine.
I really like you being honest and giving the most fair reviews for all the restaurants!! I went to this restaurant back in April and had the same thought while I was dining there (food wise). But I felt like later on the reason I enjoyed the meal still was because their employees are probably the most kind and accessible one. Being there by myself, they took care of me very well and also had fun conversation with the chef. That’s definitely a plus 🎉
Love your content Alexander 🎉
We thank you for your honest reviews, which, coming from a 1 star restauranteur, is so highly respected.
That stainless steel table, those presentations, execution was unacceptable for any restaurant with at least 1 star. I have a dozen restaurants in my city that would blow this away and just 3 have 1 star. The others just have a bib
Didn't the sound of the exquisite plate hitting the table sound like a breakfast dish at a local diner's countertop? Now multiply that sound around the room? Ambiance would be greatly altered, I'd imagine.
Thank you so much for your videos.
I've always struggled with my appetite and food, I always watch your videos while eating and it helps a lot!
And I always learn something new from you!
I am so happy to hear you being honest, it's so refreshing to hear. Not all restaurants work for us and that's ok
wr
Love the content Chef. Thank you for letting us vicariously live through these unique experiences. What are your favorite Fine Dining restaurants in Istanbul? Can you do a top 3 video there?
I don't know who writes your scripts (you?) but they are excellent. I enjoy them as much as your presentation. Another very entertaining and well-balanced review. Bravo!
Love your honest review. I've been to a few from the 50 best : Maido, Azurmendi, Faviken, Carcasse, La Colombe, Bozar, Flocon de sel, etc. : not my best experience for most of theses restaurants. I have the feeling now that creativity and "experience" must be what all the chefs need to show is order to get a place in rankings, Michelin included. Lots of restaurants that I found fabulous have been demoted because of that (Veyrat, Haberlin, Bocuse, etc...) even though they operated at the best in their style which is classic French cuisine (sometimes, it is just good to enjoy a meal made in the very best way possible, and chefs shouldnt be penalised for that. Like my grandfather used to say when music was loud in restaurants : when I want to listen to music, I go to concert). I would like to know what you think and of course, I would gladly like to share a meal with you !
I’ve always wanted to know what you do for work? Your work travel balance is amazing. Cheers from Los Angeles🎉
Hes the founder of a Hungarian consulting company that makes a decent amount of money
@@fanze6559 it is more like temp/interim worker agency. basically he earns money when other people go work at other companies who have the flexibility to not hire people full time... you can call that a serivce, but at its core it is actually exploiting people.
Alex, if I could subscribe a 100 thousand times, I would do it. But I'm already in. Thanks for another great and brutally honest review!
Great story telling Alexander. You are the Great Guest. I think Chef Bruno created some incredible dishes there. For me it was the Scorpion Fish that was a delight.
Something else that would've bothered me is only receiving half of a tart. Like it's clear they make a whole one and cut it in half to serve more guests. I know businesses have to make ends meet, but at least make it less obvious.
I have a question regarding your views on the top 50 restaurants: Do you think that the current (somewhat opaque) way of rating restaurants only really serves to bolster the popularity/prestige of already established restaurants rather than actually finding hidden gems? And I suppose the follow up would be is there anything you would want to change in their system? (e.g. top 50 new restaurants)
I have been pushing for changes for about two years now and would like to see more categorisation. They do have the “50 Best Discovery” and “One to Watch” awards now, but I think they should rank the previous number ones in a best of the best list. They could also expand and create a newcomers list. In defence of the list though, they include all countries and types of restaurants, which makes it fun albeit at times not really comprable
Mr. Varga, I thoroughly enjoy watching your gastronomic voyage throughout the world. Your philosophy with intertwining incredible local regional wines with the restaurant you are experiencing is my favorite focus of each of your videos. Lastly, I want to go with you, on your next culinary experience. Congratulations on reaching the milestone of 300,000 subscribers!
I love the graceful honesty about your reviews
I guess the philosophy here is "put caviar on everything" in order to justify the price. This is michelin star snobbery at its near apex. Where's the fuckin food? Chocolate ganache with caviar??
They should have added golden leaves to justify the price even further! :)))
Agreed, that caviar chocolate dessert looks laughable.
I guess they can count themselves lucky the cavier wasn't buried under a mountain of shaved truffle.
@@ChumbahNutz 🤣
I think the fact that they had the caviar salesman eating with Alex might have caused them to go a little overboard with the caviar. (That's the only reason I can think of for adding fish eggs to a chocolate dessert.)
Getting better and better. Short, crisp and to the point. I want to go with you.
Excellent video. I really appreciate that you explain us in a respectful way why this restaurant wasn’t for you.
And that you manage to say positive things about the place.
Congrats!
Your honesty is refreshing in a world where hype sometimes elevates a restaurant beyond its true quality. ❤
I Loveeeee your videos! It’s not just comments like “This is so beautiful! This tastes divine” but you analyze and give such well thought constructive comments. Whenever I watch your video and have a question, you brought it up like you can read minds! ❤ keep up the great work!
Btw my question is: How do you plan your videos? Do you take notes at the restaurant, have a long chat with the owner about history and ingredients, how long does it take to compile and organize your thought and start shooting and editing the commentary part of the video?
Its so obvious that you put in so much work that I want to know how you made it possible!
Congrats on 300k! My question for you is what are some of your favorite non-Michellin/fine dining restaurants around the world? Do you ever consider featuring them on the channel if they're good enough?
I appreciate your honest and intelligent reviews.
We are cheering for the Hungarians at the Olympics over in Australia because of you(as well as Australia)!! They are having an excellent time in the water events :)!
I love your wine/skipping stones analogy! very clever.
Yes, that was very illuminating description - very helpful. 😊
2007 is too old for most Bourgogne blanc. It doesn’t hurt to check Cellar Tracker reviews before ordering.
Must disagree. I have tasted pre-pre-mox Leflaive bottles from the 80’s that were fresh and vibrant. The problem here is that Vogüé is trading on the famous Musigny name to sell mediocre Chardonnay. ‘Very rare’, and never very good.
Great video as always, Alexander! I really enjoy your content, as I have been since you only had about 50k subscribers. Having followed your channel for a long time, I do have one question: It always surprises me how on-point your outfits are! Could you perhaps give us a tour of your wardrobe at some point and tell us how you choose a certain outfit for a restaurant?
loved the seperation of food and wine tabs, thank you for that. I agree with everything you said in this video. Thanks for your content man.
If Philip is still with us, I would love nothing more than to see a video of you and the man that inspired you. It would be a great honour. If not, he should be proud of what an inspiration you have become for many others
Love this channel& love that its all about modern „entertainment fine dining“. While I enjoy traditional gourmet restaurants like L’Ambroisie or the Taillevent without a crazy waiting list and vloggers.Thank you
Wow. Your descriptions are amazing and somehow resonate with me. Love this channel
This is one of the most relaxed michelin restaurants I have ever seen. But the service felt a little lackluster.
I really like this review. I totally understand your perspective and preferences, and at the same time I feel like my personal preferences would be well met at this restaurant thanks to your very clear explanations. Thank you!
Like always: great, professional, objective reviews. The best!🥂
Hi Alexander I always wondered what is the timeline between filming an episode and upluading it to youtube?
Love the work you and your team are putting and hope we can see many more episodes !
your face is hilarious throughout. I don't think I've seen more disapproval since my grandmother saw me walking around the house barefoot.
This channel is a true gem on youtube
Can you do a video on wine please? I love your enthusiasm and knowledge on them!
You will hit 300,000 subscribers quickly. 🎉
Your information is unbelievably informative. So interesting, quick and to the point, and so well done!!
Bucket list- At least one Michelin Star restaurants this next year. It would be incredible to get this opportunity!
I am the owner of a custom men’s clothing company and I got to say Alexander man you know how to dress!!
I always learn something in every video, it’s so enjoyable
Love your honest and unbiased reviews 👍
Seriously what a great channel this is!! Quality material.
I like your straightforward reviews Alexander.
Great video, as always! I would be interested in watching you review some restaurants in Switzerland in the future if that is something you would consider.
2:04, love how fun the chef is
I love the honesty!!
I was on a similar mission to explore upper end dining 30 years (before internet) and spent more than most (I dislike wine pairings and avoidby choosing myself) based out of London. But also HK, Paris, NYC, LA, Stockholm, Madrid, Copenhagen, Chicago, Lausane, etc. Ultimately one experiences the faults and these are the memories that stay. These days I rarely go for the long menu format as I'm bored of the staff droning on about the provenance and the chef's philosophy, so it would a treat to do so. A Brit was the first to dine at every 3* and it has been done many times. I'm curious what the mission is, plus does YT fund the trips? Your channel is the only fine dining channel I follow - you are in ther business and not in your 20s! Long may it carry on.
The wine pairing generally only works and is worth the price if you are in or near a wine growing region. With the Michelin guide growing quickly, there will be more three stars, so there will always be a pursuit. Some will be worth it, others are likely to be forced. He is supposedly self funded. We are looking into whether he actually has been to all of these restaurants though, as we have confirmed already that he has not been to or made up parts of videos, so I’d take his reviews with a grain of salt. In all fairness though, he is a good storyteller and nobody else has a channel like this, so it’s something unique
congratulations reaching 300k subs.. hv been subs u almost a year.. great journey u hv sir.. happy for you and wish u more success to come..
when u reach million of subs, i bet your review will be more critical than the michelin star review itself.. more customer tend to watch your channel on which restaurant they will choose.. for me your review always honest bcause the way u present.. if u like or dont like it u will express it professional way to the restaurant that you review.. the criticism got some hint for the restaurant to improve either on services or the food.. you on the correct path to success and i wish u will keep your true identity in the future..
again congratulation 🎉🎉🎉
Hi Alexander! Huge fan!!
I can't wait for the Q&A, and I had a question-
What did you do before starting the 42 restaurant and becoming a full-time fine-dining restauranteur?
One of the best presenters...comes across as so genuine!
I agree with your final statements, the main courses were not up to scratch and I was expecting more myself as a chef. The food seemed quite simple.
I just love thia channel.. Not sure where to start, but I am now inspired to try this kind of cuisine.. Looks amazing..
Finaly someone speaking about the joke the "50 best" is. Great video, mister ; as usual.
For the Q&A vidéo: Do you have other professional activities or businesses than the 42 and if yes, what are they? (Thank you for the high quality content that you offer us)
Subscriber since the first videos, love your respectful attitude and how the cinematography and commentary really brings the viewer along for the experience. A couple points where I would love to have your perspective:
1) From all your restaurant visits, what do you feel are the techniques / ingredients / details one could most easily bring into home cooking for special occasions to elevate it, without breaking the bank, and possibily requiring infinite hours of preparation? Asking as a skilled home cook - don't know too many techniques but I have a good ability to identify ingredients in a complex dish, get the "right" flavors in my cooking by memory, and make delectable food from online recipes.
2) Personally, did you enjoy some non-michelin dining experiences more than 2 or 3 star michelin dining?
2:02 what Alex says straight after this matches perfectly to Bruno's cheeky wave literally a second earlier
For the Q&A: What is your professional background? Thanks for a great channel! One of my favorites.
Hi Alexander, We had a similar special dining experience that for the first time we had a real wine pairing up for us the concept of pairing fine wine to food. That shaped our dining lives forever.
Hi Alexander,
Really enjoy your videos so therefore I have a couple of questions for your upcoming Q&A vid.
1) It is almost impossible for my fiancé and me to dine at any restaurant due to her numerous food allergies and intolerances. Do you think any fine dining restaurant would be willing to accommodate her and take on this challenge, or is maintaining the consistency and quality of their dishes/experience so important that they wouldn't deviate from their usual menu?
2) A meal at a quality restaurant consists of multiple courses featuring a variety of ingredients and flavors. What can you do if you simply don't like certain ingredients?
3) If you don't often visit fine dining establishments, how do you know the proper way to use your cutlery for different courses?
I would love you to come here to Portugal, and enjoy one of our 2 Michelin star restaurants. You would love them! 🇵🇹 (unfortunately, we don't have any with 3 stars yet, but I belive we will get there!!!
❤❤300k subs❤❤
I would love a vídeo where you tell us how you taste wine. I’d love to learn more about it
Great work!
I am with you on this one. Love to see the 50 best awards and see people that have give all to get to the top but over the years i have more doubt on how some have popped in, good for them but not fair. Love the video/s and honesty, how it should be.
Szeretnék veled beszélgetni.
A very gracious and honest review.
The food should be complemented by the environment, not the other way around, and the focus should always be about the food & beverages. Everything else either enhances or detracts from the experience.
Haha pointing out the bendy plastic spoon on that ice cream. Much said in silence.
I saw this as well. It matched the dessert color is what I noticed.
Loving your videos!!! it helped me to understand more of fine dining experience even though i havent been able to experience one yet. What do you think of non alcohol pairing in most restaurants? is the experience a lot different than the alcohol? asking since i dont drink one due to my belief
I love your videos, Alexander!
I always wonder though, you present with such warm smiles, but when you are dining, you usually have a serious face. Is the actual dining strenuos for you?❤