for me a bit too simple and the plating is coupled be done more easily also the legs cutting could have cleaned it just a bit nicer what you also get when you have frog legs. elements are there but every element is just panfried that's it.
Un producto de calidad debe ser mejor tratado. Más básico que simple… falta pulcritud en la limpieza de la pechuga y precisión en la coccion. Los muslos hay 20 tipos de coccion que el cliente agradecerá más que el que se ha empleado. Guarnicion, decoración y presentación muy básico y si nos ponemos exquisitos y piensas que tu cliente está preparado para comerse un corazón duro y crudo… sirve la cabeza del pichon que es lo que más agradecerá alguien que sepa comer.
Really Chef!! you don't have a sanitized towel to clean your spatula that you have to clean it on your coat . Plus next time you video tape something make sure you have your plancha spotless. For a Michelin star restaurant, this is not right.
The precision of the butchery and the cooking are perfection. What a beautiful plate of food. Heart and abats too!
666
🤣🤣🤣🤣🤣
Finally something truly nice
Excellent. Beautiful butchery and cooking. Thank you for inspiration 👍🏻
That's actually a generous portion, even for a la carte.
For a la carte that’s fine …
even for a la carte
The pieces on top are called the prime.
for me a bit too simple and the plating is coupled be done more easily also the legs cutting could have cleaned it just a bit nicer what you also get when you have frog legs. elements are there but every element is just panfried that's it.
Almost fall in sleep watching how long it took to take the breast of the pigeon. Sorry but nothing looks tasty about it
You are a baby
I used to keep king pigeons for 7 years. Nothing fancy just some pigeon meat
Un producto de calidad debe ser mejor tratado. Más básico que simple… falta pulcritud en la limpieza de la pechuga y precisión en la coccion. Los muslos hay 20 tipos de coccion que el cliente agradecerá más que el que se ha empleado. Guarnicion, decoración y presentación muy básico y si nos ponemos exquisitos y piensas que tu cliente está preparado para comerse un corazón duro y crudo… sirve la cabeza del pichon que es lo que más agradecerá alguien que sepa comer.
Really Chef!! you don't have a sanitized towel to clean your spatula that you have to clean it on your coat . Plus next time you video tape something make sure you have your plancha spotless. For a Michelin star restaurant, this is not right.
Pigeon does not look appetizing at all
You are a baby
@@smoath you are THE baby, baby.
@@mathiaswitte8477 🤣👏
Perfekt