Brill Fish with shellfish & pomelo by Chef Davide Garavaglia at 1 Michelin star Côte in Bangkok

Chef Davide Garavaglia prepares brill fish, which is combined with pomelo and a smoked shellfish emulsion at 1 Michelin star Côte in Bangkok.
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[@chefwilfridhocquet9540]

That’s amazed me that people have time to write only negative comments…

[@NStube124]

everyone acting like a chef couldnt last 2 min at his restaurant, let alone any restaurant

[@nickchannel5364]

Some serious cooks in that kitchen, but they have to be in an outpost in the far east.

[@naka-YAYA-plaza]

Anyone know who makes those type of metal containers they use? With not alot of rim

[@clementlourdin4789]

To all the people complaining, there is not even 1% able to do and accomplish what this guy doing and gonna do in his career

[@geert574]

Most people go to college and don't cook my man 🤣

[@crimsonfancy]

cold. Looks neat, neat tricks but serving temp doesn't work.

[@lefterissotirakis]

You think that in service time he cooks the fish he slices it and plate it all alone?how stupid comment..there are probably more than 2-3 ppl plating

[@albtribe8864]

Bullshit. If you need 3 commis for a dish youre shit

[@fishing3390]

Fish imported from France and you are in Bangkok!!!!

[@MrMatheusZanella]

Had the same thought 🙄

[@tassiano2008]

yeah this France Britain thing didnt work

[@christianmendoza8107]

You know, the travel makes it more expensive

[@BB8enjoyer]

Expected someone to say something

[@randytaylor4439]

Ya cause rich asian people only want to eat imported french ingredients.

[@eishockey_vom_steirer2524]

NaJa............

[@ante2471]

Only fish i want skin off is raw or cooked(poached) fish. I mean you make that skin crispy then removed it. So bad

[@lefterissotirakis]

You saw any crispy skin?he used it only to protect the fish from the heat and cook it gently..there are more ways eating fish than poached and grilled

[@BulletESV]

clearly doesn't know anything about cooking fish lmao skin was used to protect the fish in the pan...

[@timtaylor1365]

So you have to eat it cold...

[@lefterissotirakis]

You really think that in service time he does all this alone?don’t you think that there are cooks with him that help him plate and cook etc?what a stupidity Jesus

[@TaetaeYoo]

100% cold fish going out to the guest, just a pretentious plate of food sadly, and check out 6:09 there's supposed to be yet another component but chef forgets

[@stepan1226]

during service its plated with few people under the heat lamp

[@michaelp.3485]

2:57 Very rude not to say thank you. I can tell you are someone I would not want to work with.

[@TaetaeYoo]

totally snatched it

[@batuhannac6227]

The camera is on so he didn't want to interrupt