Brill Fish with shellfish & pomelo by Chef Davide Garavaglia at 1 Michelin star Côte in Bangkok
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- Опубліковано 31 бер 2022
- 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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everyone acting like a chef couldnt last 2 min at his restaurant, let alone any restaurant
That’s amazed me that people have time to write only negative comments…
Anyone know who makes those type of metal containers they use? With not alot of rim
Some serious cooks in that kitchen, but they have to be in an outpost in the far east.
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
Most people go to college and don't cook my man 🤣
cold. Looks neat, neat tricks but serving temp doesn't work.
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
Bullshit. If you need 3 commis for a dish youre shit
Fish imported from France and you are in Bangkok!!!!
Had the same thought 🙄
yeah this France Britain thing didnt work
You know, the travel makes it more expensive
Expected someone to say something
Ya cause rich asian people only want to eat imported french ingredients.
NaJa............
Only fish i want skin off is raw or cooked(poached) fish. I mean you make that skin crispy then removed it. So bad
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
clearly doesn't know anything about cooking fish lmao skin was used to protect the fish in the pan...
So you have to eat it cold...
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
2:57 Very rude not to say thank you. I can tell you are someone I would not want to work with.
totally snatched it
The camera is on so he didn't want to interrupt
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
during service its plated with few people under the heat lamp