How are you suppose decipher the flavours between the caramel and foam? They are premixed.. What's the point? It looks pretty just not practical for the customer for their own choice.
Insane preparation. This is so out there, I wonder how they can deliver this in consistant quality to 30-50 customers a night. Must be a nightmare on the line.
The Chef never made this before I guess - by the way he handles the completed one. I would much prefer if his sous-chef or whoever cooks this daily would make it step by step-
but cooking is like music. the more complex the recipe the greater the chance of misplay which could immediately create toxicity in dish turning it into a failure.
Chef makes gigantic mess in kitchen for tiny plate of food.... jokes aside looks good, but just goes to show how important the well oiled kitchen brigade is in professional cooking.
You are kidding, right? This is a demonstration where each component is made by one chef, step-by-step. In a real service, all of these individual components are prepped in advance, and then cooked and plated by many chefs, so five plates can be pushed out in a matter of a few minutes. I assure you, every dish you sample in this tasting menu will arrive either hot or cold as the chef intended.
This surgeon architect keeps his board so clean. The final product probably is placed before the client almost cold and ignores culinary marriages made in heaven (read Fernand Point, Escoffier etc.). Shrimp and cheese and mushrooms? Pretty bad. Long live simpler dishes with three ingredients.
What a great dish. Love these long format videos that show all the stages. Many of your videos from belgian restaurants are just astonishing.
Thanks so much!
Yes like it too. To See the kitchen and al the small steps between.
Beautiful..Crikey..No wonder it costs so much..If it takes that long to produce..with such love and care..Bravo Viki!
.
Wow beautiful dish and a true chef at work. His movement is full of passion and heart
Wow! The amount of work is unbelievable!
Breathtaking
Beautiful and unique dish, very professional work!
Thank you!
Amazing video as usual!
Thanks!
nice cooking with great chef
thank you
Thank you!
a masterclass, simply brilliant
the ya-rules mushrooms sounds so tasty
@@tomkeene14 no shit sherlock
Amazingly complex
That was great
its very ambitious
amazing & interesting story
Thanks!
Phenomenal dish. Just wish the videographer got closer to the cooking stations!
That just make world the same hunger after he made the commercial demo.
WOW
The amount of MEP that goes into this dish already is insane. I can't imagine prepping the whole menu, hat of to the kitchen crew!
How far into this dish do you think he gave up on the costing?
Look at the size of those langoustines, almost the size of his arms haha amazing
How are you suppose decipher the flavours between the caramel and foam? They are premixed.. What's the point? It looks pretty just not practical for the customer for their own choice.
I swear I lost my hunger waiting for him to finish. Hope it was worth it.
Insane preparation. This is so out there, I wonder how they can deliver this in consistant quality to 30-50 customers a night. Must be a nightmare on the line.
he looks like the flashback chef from the Bear
paparies
the camera guy is too close, should have moved further back...
The Chef never made this before I guess - by the way he handles the completed one. I would much prefer if his sous-chef or whoever cooks this daily would make it step by step-
I was thinking he hasn't done service for a long time.
posh lasagne
heb je ook frikandel
For me, to much wischi waschi
but cooking is like music. the more complex the recipe the greater the chance of misplay which could immediately create toxicity in dish turning it into a failure.
Que de sophistication inutile et quel bazar sur le piano. N'importe quoi !
confused
Keeps licking at the leaves while plating. 🤮
A great dish no doubt, but it spoke nothing of the terroir of Belgium to my mind.
Langoustine and parmesan ... ummm almonds and mushroom. So much earth the poor langustine will not cope with all the strong flavors. I say.
Please give this 3 Michelin star chef a call to tell him you, a viewer on TH-cam, disagrees with his dish.
@@yves2831 I know, right😂 And this fool probably has never even tasted the dish🤦🏻♂️
Bs 🤣
Chef makes gigantic mess in kitchen for tiny plate of food.... jokes aside looks good, but just goes to show how important the well oiled kitchen brigade is in professional cooking.
Nice use of the one board with cross contamination!!!
Does it really matter when it all goes on the same plate
@@lukoaap1996 absolutely it does .
Cross contamination of what? ... There's always one..
Jamie is a guy that heard something and then you thinks he need to tell the world, dont be a karen jamie
I’ll bet
That’s stone cold by the time it gets to the table
Way too many steps in finishing the dish
you are not the most bright person are you
You are kidding, right? This is a demonstration where each component is made by one chef, step-by-step. In a real service, all of these individual components are prepped in advance, and then cooked and plated by many chefs, so five plates can be pushed out in a matter of a few minutes. I assure you, every dish you sample in this tasting menu will arrive either hot or cold as the chef intended.
This surgeon architect keeps his board so clean. The final product probably is placed before the client almost cold and ignores culinary marriages made in heaven (read Fernand Point, Escoffier etc.). Shrimp and cheese and mushrooms? Pretty bad. Long live simpler dishes with three ingredients.