@@giulioarti4852 Don't get me wrong, I've seen very talented Italian chef's make very sophisticated dishes that I'm sure, as pretentious and superfluous as they are... taste good. But to me that is not the heart and soul of Italian cooking.
@@gmarounf7472 in my view and as an Italian, your concept of "Italian food" comes across as a bit vague: Italian cuisine differs from region to region, and you will sometimes find different takes on the same plates within the same region. In this specific case, we are in Venice (and the chef is VERY Venetian too :) ), Venice was at the forefront of commerce with Asia and the rest of the world for centuries, it is a very complex culture with lots of influences which you can see reflected in the architecture and in the food obviously. These plates (excluding a few minor modern twists) seem to me very Venetian and Italian.
@@gmarounf7472What are you even on about? This simplicity nonsense needs to stop. Italian cuisine ranges from simple to complex and rifined dishes, your complaints make no sense.
@@socallawrence he was saying to the other chefs to get on with the orders because he was busy wake up, you really stupid, too late, what are you doing among the best quotes 😂
questo sta rognando , en venessiano. It is lovely and for a foodie like me an eye Paradise but - when In Italy I want the real Italian thing. I lived in Venice and worked two years there. Love it, there is no second place like that. I am proud that Venice (which was already a culinary staple ) has evolved into places like this. BRAVI RAGASSSI
Venetians are like the weirdo White supremacists of Italy. I was pretty appalled to hear the way many of them still talk about southern Italians. To this day, I haven't heard comparably vile bigotry so consistently expressed anywhere else in Europe and North America.
Cucina stellata e contenitori Ikea...magia🧚♀️ Edit: pure il bestemmione! Sto volando altissimo😂 Non succede ma se succede che venga a mangiare da voi voglio conoscere gli chef
I love Amberjack. That was the most interesting preparation of it I have ever seen. Was the yellow sauce tomato? Love the breadsticks too. It looked absolutely wonderful.
its interesting when you travel and eat you see how in many other parts of the world they do not go crazy about using other cuisines techniques etc, you see a lot of people in europe doing things that if you did in america people would cry about. “is this authentic? why are you using ingredients that are not your culture?” and so on. i have experienced in so many other countries people embracing new ideas and the land of new ideas used to be america, and now a lot of people here are too worried about who is being offended that it sucks the fun out of it.
What a brilliant dish, as you were laying in that springform pan as you were building it I thought you were building a beautiful terrine or something. My only complaint is why did you use a cake pan to put your dish dude. What a beautiful dish ingredients left to speak for themselves
So intricate and layered. Lovely. That said, I was wondering what is the point of wearing gloves when it is only on one hand; it should be on both hands.
first time i've seen michelin chef season stuff on plastic ikea365 tupperware lids lol the thing flapping around on the steel countertop drove me insane
Lot of new research on the negative health impacts of cooking w gas, plus the rapidly rising cost of it in Europe, that's likely going to push more kitchens towards electric
Food looks great. But tbh, I don't like the cinematic frame rates. I love your older videos because of the faster fps in HD. It gave the videos a more intimate experience that really made the viewer feel like they were there. The 24p or 25p kind of takes away from that.
Very inspiring chef. Too many flavours going on for me, I would’ve loved that dish without the Asian flavours (soy sauce ginger etc), and I love soy and ginger!! I get it, he’s taking a fusion approach. I love it when Italian chefs go outside the box, but I’m not a fan of his flavour combinations in this dish, snails butter and fennel seed, yes sir, but adding Asian flavours with fennel , i would not order that dish
The pasta ceviche dish looks good but I’m just not sure about the horseradish and even more unsure about the bubbles. It looks like dish soap on my food so not sure how appetizing that would be in person. XD
У него там Волос то как украли))) если каждый день мыть и чутка подравнивать, то никакого риска там нету, плюс лаки-гели для волос)))) У Рамзи волос и того больше больше но тоже без калпока)))) да и колпак врятле поможет, его чаще шефы для величия носят)))
The thing is, if they give you the full pan, the it would be fast food and charge you 5.95 bucks however and because the only plate 5 pieces of pasta, they can charge you 50bucks for the plate and tell you it was made but the old gods and the new. The beauty of marketing.
Διαφήμιση που σχετίζεται με το προφορικό στάδιο. ● Ταΐστε τον εαυτό σας - ντυθείτε. ● φάτε. Να βγω έξω. Ποιες υπηρεσίες θα είναι οι καταλληλότερες; Στον σημερινό κόσμο.
So I am clear here, the first thing he grabs is meat, no? With an ungloved hand, which I get if it's going to be cooked. But he has a glove on the hand that has the tongs. Seems weird to me.
Love the contast between the beaten-up upside down plastic lid and the micelin-grade presentation
🤣🤣🤣
Wow. What a fabulous amount of thought and tasting went into those dishes. Well done.👍
This takes away everything that I love about Italian food and Italian cooking. There is no love, simplicity or practicality in this... whatsoever...
I agree it does seem to go against everything Italian food is about, but modern chefs always push the boundaries I guess
@@giulioarti4852 Don't get me wrong, I've seen very talented Italian chef's make very sophisticated dishes that I'm sure, as pretentious and superfluous as they are... taste good. But to me that is not the heart and soul of Italian cooking.
@@gmarounf7472 in my view and as an Italian, your concept of "Italian food" comes across as a bit vague: Italian cuisine differs from region to region, and you will sometimes find different takes on the same plates within the same region.
In this specific case, we are in Venice (and the chef is VERY Venetian too :) ), Venice was at the forefront of commerce with Asia and the rest of the world for centuries, it is a very complex culture with lots of influences which you can see reflected in the architecture and in the food obviously.
These plates (excluding a few minor modern twists) seem to me very Venetian and Italian.
@@gmarounf7472What are you even on about? This simplicity nonsense needs to stop. Italian cuisine ranges from simple to complex and rifined dishes, your complaints make no sense.
The chef arguing in venetian dialect made mi laugh! :D
What did he say ? Lol
He sounds more like a Greek speaking in Italian but I don't know. I speak neither of the languages.
@@socallawrence he was saying to the other chefs to get on with the orders because he was busy
wake up, you really stupid, too late, what are you doing among the best quotes 😂
Lorenzo speaks Italia, yes right (and so do i)
Writing mi instead of me made me laugh lol
questo sta rognando , en venessiano. It is lovely and for a foodie like me an eye Paradise but - when In Italy I want the real Italian thing. I lived in Venice and worked two years there. Love it, there is no second place like that. I am proud that Venice (which was already a culinary staple ) has evolved into places like this. BRAVI RAGASSSI
Ti ga butà el folpo, go da farlo mi?!? Dai fioi ve vojo reattivi...grande chef!! 😂
Venetians are like the weirdo White supremacists of Italy. I was pretty appalled to hear the way many of them still talk about southern Italians. To this day, I haven't heard comparably vile bigotry so consistently expressed anywhere else in Europe and North America.
Cucina stellata e contenitori Ikea...magia🧚♀️
Edit: pure il bestemmione! Sto volando altissimo😂
Non succede ma se succede che venga a mangiare da voi voglio conoscere gli chef
The Snail and Seabass Pasta looked incredible. I love the combination of cooked and raw. Great Symmetry.
always nice when you upload!
Bravo cuoco..simpatico come un dito nel qulo ma bravo.
😂😂😂
Finalmente un commento calzante 😂
hahahahaha
Incroyable une nouvelle façon de cuisiner italien❤️
Snails from the land and from the sea. 🐌🐌🐌 Bravo. I'd have that any day over the sea urchin ceviche at Dorsia.
Man, I almost spit out my coffee
How did you get a reservation? I’ve been trying to get one since beginning of the year!
Dorsia? Nobody goes there anymore
Hahaha good one. Good movie too.
I believe there were snails from the land, and snails from the sea.
Lol😂
In Perú we have adapted several Italian dishes into our daily meals, happy to know we are -kinda- giving something back :")
In fact tomato is originary from Peru
peruvian food and gastronomy is very inspirational in italy, trust me, you guys are the future
@@enriquetorres8062 So.. what?
I’m Italian and my bro was swearing a lot
That’s mean that the food is gonna be even more delicious
Glove on the left hand thats holding the tongs? 🤔
could be he has a cut or something.
@@OhSaucy i figured that but still.... 🤣
Left hand? 🤔
it's to keep it dry to handle spices, if your fingers are wet spices stick to the fingers and don't span around the plate
it’s his right hand, so no issues 😂
I love Amberjack. That was the most interesting preparation of it I have ever seen. Was the yellow sauce tomato? Love the breadsticks too. It looked absolutely wonderful.
its interesting when you travel and eat you see how in many other parts of the world they do not go crazy about using other cuisines techniques etc, you see a lot of people in europe doing things that if you did in america people would cry about. “is this authentic? why are you using ingredients that are not your culture?” and so on. i have experienced in so many other countries people embracing new ideas and the land of new ideas used to be america, and now a lot of people here are too worried about who is being offended that it sucks the fun out of it.
The only thing that does not become “authentic” is when ingredients simply makes no sense together lol
What a brilliant dish, as you were laying in that springform pan as you were building it I thought you were building a beautiful terrine or something. My only complaint is why did you use a cake pan to put your dish dude. What a beautiful dish ingredients left to speak for themselves
Mano con guanto per tenere la pinza, mano scoperta per toccare il cibo. Un genio 😂
Si sarà tagliato o magari lo mette per poi prendere delle spezie
Ma che centra…concordo con il commento qui sopra .
Si è tagliato 100%
Il genio sei tu che giudichi senza sapere na mazza.
Gloves are an American illusion of cleanliness for places like chipotle. This is a chef. His hands are clean.
Only Americans complain than do worse
There is a reason we allow professionals to work like this and not minimum wage employees.
I'm gonna learn how to make this pasta!! Fantastic video thanks!!
They look so beautiful^^
The atmosphere is amazing, what else is the food
So intricate and layered. Lovely. That said, I was wondering what is the point of wearing gloves when it is only on one hand; it should be on both hands.
first time i've seen michelin chef season stuff on plastic ikea365 tupperware lids lol the thing flapping around on the steel countertop drove me insane
Love the gloved hand on the chopsticks and the bare hand on the food!
Haha immediately what I was thinking.
Might have a cut on his hand with the gloves on
gloves are dirtier than hands
youre stupid btw
Preparing the fish on the container lid at the start gave me anxiety 😬
This is the first Italian kitchen I have seen that doesn't have a gas stove
Lot of new research on the negative health impacts of cooking w gas, plus the rapidly rising cost of it in Europe, that's likely going to push more kitchens towards electric
gas stove is better. The only advantage of the induction cooker is the ease of cleaning.
one pet peeve of mine is when these restaurants make a certain amount of pasta and then don't plate all of it... what a waste!
Nice food yummy
Something about Michelin and an Electric Stove rubs me the wrong way.
👍
The snails etc look like they are to be cooked in a cake pan. Interesting
Do you have a list of ingredients that went in the pasta? My cooking is good and I understand a lot but I missed a few ingredients I think...
Xanze is mentioned in the 2023 Michelin Guide but it doesn't have a star (actually a rosette)
AHAHAHA The chef saying "mongoloids" everytime to his staff...
Che gran bea roba sentire i venessiani che parla in inglese 😂
It looks the snail sauce was dredged out of the canal, the reason nouvelle cuisine has so few fans.
Sin duda alguna,el minimalismo es una 💥MICHELIN SEGURA
Honestly, the portions need to be smaller and the plating needs to be more elaborate and time consuming. That will make the food taste better.
Nonsense.
hahahahahaha
@@stefanoludwig45 dude..
LOL
We hav sam babbell
Its crazy to me that Italian chefs are using soy sauce and fish sauce just like in Vietnamese cuisine, very innovative
Pretty sure I saw this before
We could really use some captions so we know what we’re looking at…
Oh cool, a repost 🐌 ✨
That black glove is a tradition from the Tong Dynasty!
What are those purple things? Pickled onyo?
Seems marinated beetroot to me
they said its pickled onyo in beetroot juice. the thinly sliced red things are turnips.
No "Chef" cooks like an Italian Mama or Nonna. Never ever
dostum izlerken gözüm doymadı, yok mu şöyle bol tereyağlı etli nohutlu bi pilav yanına da buz gibi ayran?
Food looks great. But tbh, I don't like the cinematic frame rates. I love your older videos because of the faster fps in HD. It gave the videos a more intimate experience that really made the viewer feel like they were there. The 24p or 25p kind of takes away from that.
I agree, also the first thing I noticed.
Disagree. 24fps is closer to how the eye perceives motion.
i don't undersatnd, can you explain like i'm 4
As a gamer I can confirm your opinion is wrong.
Is this part of multi course meal?
Food quantity looks little. I will be hungry after eating such expensive pasta.
You go in such places for taste and texture. Not to fill yourself to the brim
Grande chef Paroe a tutti....
So in venice thats like 600 Bucks. Thank you come again !!
If you just could understand what the guy is actually saying 😂😂😂😂
It's a actually a bless that the algorithm doesn't understand Venetian dialect. This vid would be either banned or muted otherwise 😂
where is the other glove ????
What was the first dish? Did he say sorbet?
oh wow. sublime
“Issa lettuce sauce..because the snails from tha land eeta da lettuce. So…” pretty sure those snails-of-the-land’s lettuce days are over.
Michelin star for working on that green container cover ? I dont get it
A Michelin star is not earned with one dish. It is earned for excellence across several dishes over time.
Why does the chef wear a glove to hold the tweezers when he touches everything with his hand without a glove.
So the glove is to protect the tweezers? That's pretty smart....
What is the yellow liquid ?
Give this dude another glove ….
nice dish, congrats
A guten Appetit & Sante
The first dish, he didn't cooked, he just assembled.
What is the yellow sauce? At 3:08
tomato sauce and leche de tigre
Sea snail piss
Cooks an entire pan, serves 7peices of pasta
Bro couldn’t even put his fork in it.
Me refiero al emplatado
El minimalismo es un estilo más fino de presentar un plato .
I miss venice so badly.
9:14 what's name taht fry fan ?? and size
Very inspiring chef. Too many flavours going on for me, I would’ve loved that dish without the Asian flavours (soy sauce ginger etc), and I love soy and ginger!! I get it, he’s taking a fusion approach. I love it when Italian chefs go outside the box, but I’m not a fan of his flavour combinations in this dish, snails butter and fennel seed, yes sir, but adding Asian flavours with fennel , i would not order that dish
After the revolution this disgusting decadence will be outlawed
The pasta ceviche dish looks good but I’m just not sure about the horseradish and even more unsure about the bubbles. It looks like dish soap on my food so not sure how appetizing that would be in person. XD
I think the glove is on the wrong hand 🤣
Quando dice ai suoi due dipendenti siete due mongoli ahahah cosa state facendo lì dietro ahahah
Raw shrimp??
And how much cost 130€?
The cevice in the snail pasta didnt make sense to me...
Tema gamba,gambón o langostino crudo es para hacer carpaccios .
The glove is on the tweezer hand !
А почему работают без головных уборов? В европах так принято? Это же большой риск волосатое блюдо получить...
У него там Волос то как украли))) если каждый день мыть и чутка подравнивать, то никакого риска там нету, плюс лаки-гели для волос)))) У Рамзи волос и того больше больше но тоже без калпока)))) да и колпак врятле поможет, его чаще шефы для величия носят)))
Мда, надо бы придумать и какой-то убор для ресниц. Может быть скафандр надеть
I think they charge more for garden slugs.
I thought you're gonna get the whole pan of that pasta, not just half :(
Chef already ate one of my big noodles when tasting!?":?>
The thing is, if they give you the full pan, the it would be fast food and charge you 5.95 bucks however and because the only plate 5 pieces of pasta, they can charge you 50bucks for the plate and tell you it was made but the old gods and the new. The beauty of marketing.
What’s the wine name ?
Vermentino
Rebosso, Selvadolce (from Vermentino grapes)
Yes.
Amazing but why does the pasta bowl look like a doggie bowl?
Gia era poca la pasta in partenza, poi ne mette metà 😂
In un menù degustazione di solito ci sono una decina di portate come quella, stai sicuro che non esci dal ristorante con la fame
So how much for 12 peace of pasta...
Διαφήμιση που σχετίζεται με το προφορικό στάδιο.
● Ταΐστε τον εαυτό σας - ντυθείτε.
● φάτε. Να βγω έξω. Ποιες υπηρεσίες θα είναι οι καταλληλότερες;
Στον σημερινό κόσμο.
🤔
Thank you !!
Ikea storage containers galore!
All nice and delicate so they can charge you a fortune.
just came here to say that pasta can't be awarded Michelin stars
Imagine some tongs being dirtier than your hands.
James Bond in his alter ego life!🤣
love all the bestemmie
So I am clear here, the first thing he grabs is meat, no? With an ungloved hand, which I get if it's going to be cooked. But he has a glove on the hand that has the tongs. Seems weird to me.
No chef uses gloves, clean hands are better than gloves, he could have a cut in his right hand
That quenelle table side is rough…
Deja vu
If you have smaller food and use tweezers you have a higher chances of getting a star
Sorry, but adding lattice because snails eat it, and foam because snails produce it, is horrible.
… and he forgot the shells! Snails are living in them