@@ferstj2650 Bruh, you dont use red fish for stock because it gets too bitter too fast with oily and very heavy flavour. Fish stock is used for fairly light flavour dishes at upscale establishments. I dont think I need to take lessons from you when im a red seal chef with michelin experience. boomshakalaka.
Wedding rings and raw fish. A match made in heaven! EDIT: I wasn’t worried about the hygiene aspect of the ring and fish. I myself wear jewelry while cooking, and I know that you just wash them and all is well. I’m not one of those weird TH-camrs who sees a ring or a piece of jewelry and thinks that the plague will infect the diner as a result😂 I just meant that I wouldn’t want my wedding ring to get dirty! The more you wash it, the more it reduces the shine. I wouldn’t want to do that to something so sacred as my wedding ring, that’s all.
@@einundsiebenziger5488 I didn’t mean it like that, I myself wear watches and bracelets and whatnot while cooking. I’m not one of those weird TH-camrs who panics over the hygiene aspect of it, as there really is nothing to worry about. I just meant that, as it is my wedding ring, I just wouldn’t want it to get dirty and then washed a lot as it reduces the shine! You know, it’s sacred!
Was von dem Fisch nach dem Filletieren übrig bleibt, würde ich noch auf den Grill legen. Sieht hier so aus, als würde er das alles einfach wegwerfen. Dabei stecken im Kopf die besten Teile der Forelle, nämlich die Backen.
Not excited about turning a quality ingredient into a fish burger--no matter how finely presented. And ffs if you don't have crispy fish skin what's the damn point? #keepfishfishshaped #fisharentround
He didn't care about the fish. If he'd taken a little more time to respect that amazing fish I'd be happy. He treated it like a Sysco product. Didn't even move the first fillet before diving back in.
He butchered only the end of the fish which was cut off anyways. The main piece he didn't butcher. The butcheted pieces all went to the bucket from which most likely a broth will be made. It's funny to see how people question one of the best chefs in the entire world.
Trust me , he knows how to do it. He just doesn't do it every day anymore. He is one of the best Chefs i worked with. And i'm working in Michelin Star Restaurants for 25 years now.
Pracowałem kiedyś w niemieckim hotelu , miałem okazję zapoznać się z ich kuchnią regionalną , golonke serwowali wyśmienitą , ale reszta dramat , i ta niemiecka precyzja nie zapomnę jak jedna z uczennic robiła kanapki a potem wędlinę docinala nożyczkami tak żeby nie wystawala poza kromkę , drogie skladniki ale serca i polotu w gastronomii zero .
Katastrophe wie der Herr Lumpp den Saibling filetiert.Unmöglich und keinerlei Respekt vor dem Produkt.Das können meine Azubis im ersten Lehrjahr schon besser.Absolut unsympathisch und allein wegen dem unsachgemäßen Umgang mit dem Fisch keine 3 Sterne...
This Place has Three Fucking Stars WTF!!!!!! That is embarrassing, absolutely abysmal. @wbpstars Please tell them to stop and learn how to cut fish before they do all this fancy stuff. Fundamentals are crucial. This is why there's a push back from people not wanting to spend a large amount of money on dinners, its cause restaurants and chefs like this think since they have investors with a lot of money they are instantly great. While not following through with great food. This hurt my soul to a high degree.*I'm really hoping the pandemic takes out restaurants like out of circulation!!!
![3 Michelin star tasting menu [16-course]: Schwarzwaldstube](/img/n.gif)
"The fish are precisely filleted by Chef Claus-Peter Lumpp."
...ehhhhh more like 'just filleted'.
It wasn't translated in the video, he wasn't pleased with the result himself and said "i can't fillet with that knife"
@@we1rd92 I guess the made a cut there because in the end the intern did it ! ;-)
I just meet him in the future in paradise ...
In His next life he’s Butcher !
@@we1rd92 Perhaps he should have said: "I can't fillet."
@@we1rd92 Thank you! **he replied two whole years later as he dove back into TH-cam favorites from yore for comfort**
The first part of the video was a great addition , love to see a bit the people in the restaurant's circuit
Perhaps the Guide should revisited this place.... O real joke to give that kitchen 3 stars!!!!!
why?
Wie frisch ist ihr Fisch?
Bareiss: Ja genau
Thanks for another great video
Haha, fucks up fileting the fish and then blames it on the knife! 3:30 Too rich :-)
Good team. The head is #living based on their work and knowledge..
I mean, looks good but 10 minutes for plating the dish is a little extreme.
Its a 3 star Michelin Restaurant, it is expected that the food they sent from the kitchen is impeccable. It's all about looks and taste.
I guess they slowed it down a bit so we could see what they were actually doing.
@Barry Lab heated plates
Barry Lab the fish in this dish is served cold smartass.
I believe a dish can be too good 11/10, 10/10 is as good as it gets. 11/10 starts to make you cringe and your stomach churns!
A lot of wastage.....
Omg , fresh fish meat directly from Nature to the Trash at 4:15 😖😖😖
and few moment later make a tartare ...
It’s wake me from the death .. sad world
It's not trash, I bet they use it for something. I hope.
OddGreen i know this is trash ! He put the skin too ...
"Das war nix...." lol
Very beautiful presentation. I've never had trout liver, I've always discarded the livers from Tuna to Trout...how does it taste?
Tastes like foie gras with a fishy flavour
Like chicken
Wie der den Fisch vergewaltigt alter ... das konnte ich im 1 Lehrjahr besser
then open up your own restaurant!
"The small pieces are now slightly burnt."
Thank you. Wow...
The plural of trout is trout, not trouts
If I ever had to wait this long for appetizers I’d never come back to this restaurant lol
It’s beautiful but I’m ok with food being practical.
I hope the rest of the fish is used elsewhere. So much protein left behind on the filleting. Massive waste.
It's probably used for stock
@@theanonymouschef1557 you dont make a stock out of red fish. Only white.
@@dannyrivers920 oh OK my bad
@@dannyrivers920 Bruh you can make stock out of anything it just depends what your going for
@@ferstj2650 Bruh, you dont use red fish for stock because it gets too bitter too fast with oily and very heavy flavour. Fish stock is used for fairly light flavour dishes at upscale establishments. I dont think I need to take lessons from you when im a red seal chef with michelin experience. boomshakalaka.
These three plates are not for one person, aren’t they?
If they are, I think i haven’t seen a fine dining course menu with this kind of portion size.
They are! It is an à la carte dish, however 😋!
wbpstarscom yes! That’s what I thought!
It looked way too much for a course
; )
I wanted to see how it was slaughtered in a Japanese way?
Check out "Ikijame"
Wiljami Takkinen that was interesting thanks for telling me about that 😊
Actually there is previous video in the playlist about the trout place
That guy butchered the fish when he cut into it. Left lots of meat on the phone. Not smooth cuts.
Phone
Wedding rings and raw fish. A match made in heaven!
EDIT: I wasn’t worried about the hygiene aspect of the ring and fish. I myself wear jewelry while cooking, and I know that you just wash them and all is well. I’m not one of those weird TH-camrs who sees a ring or a piece of jewelry and thinks that the plague will infect the diner as a result😂 I just meant that I wouldn’t want my wedding ring to get dirty! The more you wash it, the more it reduces the shine. I wouldn’t want to do that to something so sacred as my wedding ring, that’s all.
You wash your hands frequently, so the ring gets washed with them. No need to panic.
@@einundsiebenziger5488 I didn’t mean it like that, I myself wear watches and bracelets and whatnot while cooking. I’m not one of those weird TH-camrs who panics over the hygiene aspect of it, as there really is nothing to worry about. I just meant that, as it is my wedding ring, I just wouldn’t want it to get dirty and then washed a lot as it reduces the shine! You know, it’s sacred!
Was von dem Fisch nach dem Filletieren übrig bleibt, würde ich noch auf den Grill legen. Sieht hier so aus, als würde er das alles einfach wegwerfen. Dabei stecken im Kopf die besten Teile der Forelle, nämlich die Backen.
Gourmet küche hat wohl nichts mit Nachhaltigkeit zu tun bei solch großen Abfällen
Not excited about turning a quality ingredient into a fish burger--no matter how finely presented.
And ffs if you don't have crispy fish skin what's the damn point?
#keepfishfishshaped
#fisharentround
Trout massacred...🤔and don`t blame the knife,Chef
What a crap fish cut!..
So let me get this straight, a 3 Michelin star restaurant offers trout... from a trout farm?
Lol
It’s own trout farm with crystal clear mountain water. Doesn’t get any better. Sustainably farmed and ecologically viable.
Wdym?😂 So a 3*** restaurant should milk its own caviar then?😂😂😂
Wdym?😂 So a 3*** restaurant should rear its own cow then?😂😂😂
Hmm I guess a 3*** restaurant should build their own building then🤔
Smaller pieces, not slightly burnt, but infused with propane gas. Yummmmm. Nottttttt
This man spends his life to grow some fish, and this chef just dont give a fuck. What a nightmare to see him handeling the fish so awfull.
... handling* the fish so awfully*.
dislikes explain yourselves
He didn't care about the fish. If he'd taken a little more time to respect that amazing fish I'd be happy. He treated it like a Sysco product. Didn't even move the first fillet before diving back in.
@@Jake-dx1mf That is the healthiest fish that has ever lived though
@@Jake-dx1mf and that is how you quickly fillet a fish btw, when you do about a thousand a day you`ll know
Still won’t taste better than a wild rainbow in a pan with oil . And you don’t throw away half the fish that way lol
Was also disappointed about that waste. Especially since the head contains the best parts, the cheeks.
They trim the belly off!? What!
How to NOT fillet a fish ...
It was kind of painful to watch. He might as well have used a chainsaw.
He butchered only the end of the fish which was cut off anyways. The main piece he didn't butcher. The butcheted pieces all went to the bucket from which most likely a broth will be made.
It's funny to see how people question one of the best chefs in the entire world.
Trust me , he knows how to do it.
He just doesn't do it every day anymore.
He is one of the best Chefs i worked with. And i'm working in Michelin Star Restaurants for 25 years now.
@Barry Lab that's exactly what he said that Moment.
@@Gourmet_Goon80 Where is the video of you quick demoing a dish in your 3 Michelin Star restaurant? Link please
talk about "over done" !
Zer gutte
3 stars ??? Chainsaw Massacre
Can you link us the video of you quick demoing a dish in your 3 Michelin Star kitchen?
If "amazing trout dish" translates to boring, archaic and uninspiring then the title of this video is spot on.
Yuck?
Pracowałem kiedyś w niemieckim hotelu , miałem okazję zapoznać się z ich kuchnią regionalną , golonke serwowali wyśmienitą , ale reszta dramat , i ta niemiecka precyzja nie zapomnę jak jedna z uczennic robiła kanapki a potem wędlinę docinala nożyczkami tak żeby nie wystawala poza kromkę , drogie skladniki ale serca i polotu w gastronomii zero .
Wasteful
That was extremely pretentious food. Could do better with simpler plating and proper portion sizes.
Can you share the link of you demoing how it should be done in your 3 Michelin Star restaurant?
Yea yea everyone should wear clothes with one color, simple!
Yea yea everyone should do their hair in one style, simple!
Yea yea everyone should cook their food in one way, simple!
Katastrophe wie der Herr Lumpp den Saibling filetiert.Unmöglich und keinerlei Respekt vor dem Produkt.Das können meine Azubis im ersten Lehrjahr schon besser.Absolut unsympathisch und allein wegen dem unsachgemäßen Umgang mit dem Fisch keine 3 Sterne...
I really hate this cooking method. I don't understand why they get 3 stars...basically you eat trout with gas. Other than that it looks very nice
This Place has Three Fucking Stars WTF!!!!!! That is embarrassing, absolutely abysmal. @wbpstars Please tell them to stop and learn how to cut fish before they do all this fancy stuff. Fundamentals are crucial. This is why there's a push back from people not wanting to spend a large amount of money on dinners, its cause restaurants and chefs like this think since they have investors with a lot of money they are instantly great. While not following through with great food.
This hurt my soul to a high degree.*I'm really hoping the pandemic takes out restaurants like out of circulation!!!