I dont mean to be so off topic but does anyone know of a trick to log back into an instagram account? I was stupid lost my account password. I love any assistance you can offer me.
@Remy Raymond I really appreciate your reply. I found the site through google and im in the hacking process atm. I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
Last day I served my guests crystal clear water fresh from a Greek style faucet in square glass. I recommend drinking it in three gulps. First gulp in anticipation, second for confirmation and third with a bitter sweet disappointment.
@@Gracioly i don't think you need to keep transitioning for it to be fast though.... it can be just as fast while staying on the food or the guy longer without transitioning every 2 sec. Look at 1:21- 1:30.... there are 8 transitions in 9sec do you think that is really necessary for it to look fast?
Those actually are not cherries, they are made to look like cherries, with a surprise, same with the olive at the beginning of the video. I have eaten there, and it is a lot of fun figuring out how they make this stuff.
Honestly, the white waiter guy can make himself in model career easily. Really good looking structural face. Even if he is not tall he can probably be famous on Instagram.
The camera work and edit is dreadful. Please take some constructive criticism of comments on board as subs can go down as quickly as up. Just saying as there's a common. thread of irritation about the camera and editing quality. running through many of your videos comment sections. Other than that congrats...
Can someone explain why plastic wrap it then salt baked it? Might as well sous vide it? I know the use and method of salt baked method for seafood or other meat like chicken, but what's the point of plastic and salt baked? More like pretentious act. Sorry but someone explain to me.
sous-vide wouldn't work...I had the same question though, the thing is: It's not a whole fish! It's razor clams that were open in half, therefore, if you don't put them in a bag, they would be mixed in the salt and it would be way too salty and inedible. Why salt-bake with a bag? I guess its for the aroma of the salt...
@@eddyawad4169 but salt baked with plastic... will that permeate through plastic bag? I think baking paper will be a better idea. Dont you think so? Although it doesnt look classy for fine dining, but plating the food is another story frm there. Thanks for ypur opinion by the way! :D
@@anthonywong9810 the waiter did mention a "special" type of plastic, baking paper wouldn't work since the juices might leak out. My guess : the chef used 2 major methods : the first being salt-baking which traps the meat in the salt and let the salt infuse the meat, the second is an oven bag! I never used an oven bag but i guess it could help in a way...(might be 100% wrong i'm no where near being a chef :) )
@@eddyawad4169 I don't think the oven bag will help, I've been using oven bag but the product inside the bag will not be affected by anything outside of the bag. And as I know, salt baked method is used to preserve a certain lvl of moisture in the meat example fish thus the meat of it will be tender and not dry. No worry of your voice out, sharing is caring, never gets boring.
@@anthonywong9810 then he used a bag to seal the clams in one place, keep the juices in the bag and to separate the salt from the meat. He used salt baking for the moisture and presentation. The thing I didn't understand : "It's baked for 5 min" That seems really low for me...and then he puts it in the fridge for a day....I suppose that it's to cool it down but it still seems a lot for me
This is just plain silly. Of course its an excellent opportunity to be a sophis wannabe. But it’s actually way more interesting to hear the descriptions of the food than to actually eat the shit.
Whats the point of that ? I wouldnt like atleast half of them id rather buy something where i know that it tastes good instead of spending alot of money for that
@@krombopulosmichael9023 people like that will never taste any other things, truffle, saffron and those Japanese fruits are of course not on his list. Some people just don't know the rarity of certain ingredients but at the same time want to be a pro eater, meanwhile his knowledge even towards his favourite food is zero.
@@anthonywong9810 in the end those food are expensive mainly due to rarity not taste..... so you can just treat it like any other ingredients out there instead of a holy grail...
You probably don't know that but there is a method absolutely safe for fish. All beluga caviar, served in that kind of restaurants are 100% legal. They milk the fish. without killing
@Suki This IS the epitome of what cooking has to offer. All these recipes you can't reproduce because you don't have the talent to do so. I would gladly spend my money to taste things i will probably only taste once. I would remember this visit for a very long time. People spend money on experiences. And it is not only for rich people. I'm not rich, but i save money for things like this and never regretted doing it. Just like people who save money to buy things i don't care about. Different people, different interests. Don't judge and call it pretentious and ignorant. you pretentious ignorant fuckface.
They can be filling and honestly from what they look i dont think it's 1 bite, that would make it closer to Amuse Bouche which is not what i have seen so far. One dish can at least have 3-4 spoon which can result in at least 90 bites.
Now you lift a small stone and appears 10 avant-garde chefs who innovate recipes without contributing anything really relevant to the true pleasure of eating
![3 Michelin star tasting menu [16-course]: Schwarzwaldstube](http://i.ytimg.com/vi/dGJS67PudqE/mqdefault.jpg)
![2 Michelin stars: Domaine de Chateauvieux by Philippe Chevrier [2019]](/img/n.gif)
Dear all, don't forget to subscribe to our channel so you will not miss new videos from Michelin starred restaurants: ua-cam.com/users/elitelife
I dont mean to be so off topic but does anyone know of a trick to log back into an instagram account?
I was stupid lost my account password. I love any assistance you can offer me.
@Vicente Beau Instablaster :)
@Remy Raymond I really appreciate your reply. I found the site through google and im in the hacking process atm.
I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
@Remy Raymond it did the trick and I finally got access to my account again. Im so happy:D
Thanks so much, you saved my account!
@Vicente Beau No problem xD
Last day I served my guests crystal clear water fresh from a Greek style faucet in square glass. I recommend drinking it in three gulps. First gulp in anticipation, second for confirmation and third with a bitter sweet disappointment.
Dude, you just take it to the next level, do u ever thinking about serve it to micheline guy!?
Your editing skills are equivalent to that of a fever dream.
If only all restaurants have that cute guy telling me what I am about to eat ... Like it doesn't have to be fancy one, maybe MacDonald's lol
Can you edit properly? I'm getting a seizure from the guy back to the food back to the guy then back to the food within 2secs.
agree, dizzy, too zoomed in
I liked. Its to be fast like the dishes. One bite after another 😀
@@Gracioly Yes. That was the idea!
I know right straight anxiety, I feel like I'm speed eating dishes with a gun to my head
@@Gracioly i don't think you need to keep transitioning for it to be fast though.... it can be just as fast while staying on the food or the guy longer without transitioning every 2 sec. Look at 1:21- 1:30.... there are 8 transitions in 9sec do you think that is really necessary for it to look fast?
1:53 If you moved in any closer you wou've had a parmesan-flavored camera xD
The server has personality…not pretentious and the food looks fantastic…interesting
Can they manage all this neverending courses? It must be some kind of hell to maintain the quality....
Obviously they can manage, hints the 2 stars...........
32 courses... my mouth is watering.... and my wallet is shaking LOL
Just wondering how many people honestly enjoyed every dish .
Why wouldn't they?
Amazing but I don't know I feel about plastic in high cuisine.
Thanks for your videos.
Thanks for your feedback, Luis! We are posting every week. Stay tuned!
What else would they use?
Sorry for not using diamond infused tin foil you highness
@@minecraft_leg6719 LOL
This looks astonishing. Beautiful.
Man I wanna work there.
Jeezus, did I really hear this chef saying his dish is based off chilli crab dish that is from Thailand?
4:19 cherries
Those actually are not cherries, they are made to look like cherries, with a surprise, same with the olive at the beginning of the video. I have eaten there, and it is a lot of fun figuring out how they make this stuff.
What?! No Queso Sandwich a la Festival Fyre?
Honestly, the white waiter guy can make himself in model career easily. Really good looking structural face. Even if he is not tall he can probably be famous on Instagram.
dude came for the food commented for the dick
Your gay. Lol
@@gon4455 *you're
@@reibee888 no u
He’s so hot
Amazing
Where the description of the dish takes longer than the eating of it.
Dose it even taste good
It's so annoying when they shove the other videos in your face and you can't finish watching the end of the current one
Thanks for your feedbabck. We will fix that.
If you guys want to see a significantly better video of "Disfrutar", just watch these guys: ua-cam.com/video/0rojBGuDizA/v-deo.html
Awesome.
It was on a Sunday only and I can’t find it any where ,
It was special order, for Elite Life. Next time you can request for it.
that one waiter reminds me of kenny from bee movie
It's my first time seeing a bite sized pie 😂
Ever had a muffin?
How much these 33 course meal costs
I think it can take at least $3000 per all courses, but the wine can be the third of that price ussually. A tasting meal can cost for about $125-$175.
2:20
U mean singapore?
It originally wasn't from Singapore
It was from Singapore. Google it and you'll know
Lol, the whole world knows it's from Singapore.
That's why Disfrutar doesn't have 3 Michelin stars. Because they don't know where food comes from.
How much is the price??
Probably around 200€ for the whole set.
@@nyawk6387 the is not expensive,for this level of cooking..
Yes
😂
круто!!!
The camera work and edit is dreadful. Please take some constructive criticism of comments on board as subs can go down as quickly as up. Just saying as there's a common. thread of irritation about the camera and editing quality. running through many of your videos comment sections. Other than that congrats...
Im just saw a comment of them... They dont care and will continuos make this awful editing... They just ignored critisim
@@mrkeng1 yup he only reply to the ones that support his video editing.....
32 courses !!!!!! I would feel ill after all the different types of food in my stomach
I'm guessing it's eaten in a 5 hour time span.
Can someone explain why plastic wrap it then salt baked it? Might as well sous vide it? I know the use and method of salt baked method for seafood or other meat like chicken, but what's the point of plastic and salt baked? More like pretentious act. Sorry but someone explain to me.
sous-vide wouldn't work...I had the same question though, the thing is: It's not a whole fish! It's razor clams that were open in half, therefore, if you don't put them in a bag, they would be mixed in the salt and it would be way too salty and inedible. Why salt-bake with a bag? I guess its for the aroma of the salt...
@@eddyawad4169 but salt baked with plastic... will that permeate through plastic bag? I think baking paper will be a better idea. Dont you think so? Although it doesnt look classy for fine dining, but plating the food is another story frm there. Thanks for ypur opinion by the way! :D
@@anthonywong9810 the waiter did mention a "special" type of plastic, baking paper wouldn't work since the juices might leak out. My guess : the chef used 2 major methods : the first being salt-baking which traps the meat in the salt and let the salt infuse the meat, the second is an oven bag! I never used an oven bag but i guess it could help in a way...(might be 100% wrong i'm no where near being a chef :) )
@@eddyawad4169 I don't think the oven bag will help, I've been using oven bag but the product inside the bag will not be affected by anything outside of the bag. And as I know, salt baked method is used to preserve a certain lvl of moisture in the meat example fish thus the meat of it will be tender and not dry. No worry of your voice out, sharing is caring, never gets boring.
@@anthonywong9810 then he used a bag to seal the clams in one place, keep the juices in the bag and to separate the salt from the meat. He used salt baking for the moisture and presentation. The thing I didn't understand : "It's baked for 5 min" That seems really low for me...and then he puts it in the fridge for a day....I suppose that it's to cool it down but it still seems a lot for me
32 courses> The whole tasting menu concept has gotten way out of hand!
1:20 looks like green tapeworm...
I had a 32 course breakfast in Singapore- can’t find it now
Breakfast?! Damn!
Which one you can't find? The breakfast or Singapore?
_afk93owC ha ha now I am hungry
Crazy
holy fuck I can't imagine their prep
dont they need like a declaration for the deserts and candies ?
A cube of concentrated chicken stock, known as Knorr
This is just plain silly. Of course its an excellent opportunity to be a sophis wannabe. But it’s actually way more interesting to hear the descriptions of the food than to actually eat the shit.
Liquid Popcorn
Tide Pods
00.08 "Beluga Caviar"
Jesus christ, I get seasick just by the camera movement.
I like hawaian pizza
Really like the techniques and the dishes, but I cannot stand instructions on how to eat.
Ranking of restarants depend on portions the samller u give the higher u get xD
We have special edition of Chinese bread, why? Because we put inside beluga caviar STOP ,😂
Id be happy witha pizza on naples
The best
Almost all of that stuff does not look like anything I'd want to eat.
The last dish looked like a turd
lol this place must lose heaps of money every day, 10000 staff members, 30 pax max for service
Not sure I could stomach that pigeon...
Downvoted due to horrible editing and constantly moving camera, instead of focusing on the dishes as it should.
Still hungry
Plastic? At dinner table ?!?
When I heard Chinese style ravioli I knew I cant take them seriously authenticity
“ ...chilli crab, the dish from Thailand.” Singaporeans: am I am joke to you?
Wanting some KFC 😃
Frog egg...
Whats the point of that ? I wouldnt like atleast half of them id rather buy something where i know that it tastes good instead of spending alot of money for that
enki but you haven’t tasted it?
@@krombopulosmichael9023 people like that will never taste any other things, truffle, saffron and those Japanese fruits are of course not on his list. Some people just don't know the rarity of certain ingredients but at the same time want to be a pro eater, meanwhile his knowledge even towards his favourite food is zero.
@@anthonywong9810 in the end those food are expensive mainly due to rarity not taste..... so you can just treat it like any other ingredients out there instead of a holy grail...
@@CL-jq1xs ohhhh so are you saying, wasting food is alright if its in abundance.
@@anthonywong9810 can you quote my sentence which implied "wasting food is alright if its in abundance"? thanks
1:04 if I was served that as my “salad” I would not be happy
beluga caviar?!? thats was stupid, i think beluga is endangered animal
You probably don't know that but there is a method absolutely safe for fish. All beluga caviar, served in that kind of restaurants are 100% legal. They milk the fish. without killing
@@EliteLife everything that's expensive is legal right?
@@nb664rbk Ohh, do you think Your IQ higher than me? LOL because what? Solve rubick Cube? Moron, try to think with your brain not your stomach
@@greenalpaca176 😂😂😂😂😂 oh damn I'm so happy I'm not you 😂😂😂😂
@@nb664rbk 😂😂😂😂😂 oh damn i' m so happy i'm not you 😂😂😂😂
I'd pay $20 for that 30 course menu
Coz you are fuckin ignorant. Well done. Mc Donald is your place
@Suki This IS the epitome of what cooking has to offer. All these recipes you can't reproduce because you don't have the talent to do so. I would gladly spend my money to taste things i will probably only taste once. I would remember this visit for a very long time. People spend money on experiences. And it is not only for rich people. I'm not rich, but i save money for things like this and never regretted doing it. Just like people who save money to buy things i don't care about. Different people, different interests. Don't judge and call it pretentious and ignorant.
you pretentious ignorant fuckface.
@Suki go eat mcdonalds shoes bread you ignorant
32 course menu? 😂
When everything is equivalent to 1 bite, its easy to consider even a McDonalds cheeseburger and dollar menu a fucking 50-course tasting menu
They can be filling and honestly from what they look i dont think it's 1 bite, that would make it closer to Amuse Bouche which is not what i have seen so far. One dish can at least have 3-4 spoon which can result in at least 90 bites.
4:44 An used condom.
I don't think I could handle someone telling me how to eat lol
Gross, Pass...
It looks like a mess
This looks nasty
like ur face
@@aaronlee8758 DAMNNNNN Y U DO HER LIKE DAT? 🤣🤣🤣
Sure. Keep eating burgers. Or whatever "appealing food" you like to eat
@@wachupango nah the food don't need to look pretentious to be "appealing"
Those few bites of fancy whatevers probably cost more than a house 😒
If u can buy a house for less than 200 yes
this is 255 euros what are you on
I'm sure it tastes good but it looks and sounds so gross.
Now you lift a small stone and appears 10 avant-garde chefs who innovate recipes without contributing anything really relevant to the true pleasure of eating
Disfrutar is from ex El Bulli chefs.... they invented the "avant-garde" concept :)
That whole meal looks nasty. Seriously, one of the courses is a cauliflower. Not only would you not be full, it'd probably set you back £250
The only way you would not be full after 32 courses is being a super fat english/anerican
Honestly doesn’t look that great
But it was great
I mean I am sure it is delicious. But it mostly looks like shite. In no way visually appealing.
This is disappointing... Is this a joke? Maybe ?
This is a joke