Soo, tasting menu is the same as tasting every dishes on their menu? But all is bite little sized? How many average plates or dish from 1 tasting menu?
My grandparents, who live in the area, took me here to celebrate my graduation. I was young and did not have the palate to appreciate such cuisine. But most of it was still delicious.
@@PokeTiti - Try actually going to such a restaurant instead of judging it by an individual plate portion. If you eat everything, you will be VERY full unless you are a 400kg walrus.
And then there are those troglodytes that always comment videos of a single dishes like "Smallportion, I would have to leave the restaurant hungry". No, most definitely you won't. On a second note this is what it takes to be a top chef amongst top chefs. The ability to keep it clean and "simple" and not trying to add 5,000 different flavors to one dish. You need the confidence to know when a dish is perfect and then stop adding stuff. I truly admire this kind of art.
This amazing vedios inspiring me alot , I am still baby chef 😊 but I have a dream to become a master chef soon and open my own restaurant with really luxury service 😊🍒.
it's a meat tartare, a shellfish tartare, and caviar spreaded over it, all mounted inside a metal ring.... what is mind blowing?? it's probably one os the dishes that needs less preparation XD
@@EliteLife exactly, the taste surely is awesome... But looking at it doesn't blow my mind, it's a tartare stuck on top of another tartare Edit: what happens if you watch how Amaury Guichon makes desserts for example? Now, that's mind blowing... This tartare... Simply looks nice
Extremely intelligent everything looks. Optimistic colors. Only distillations and similar effects unnecessary. This trend becomes more strenuous than Corona.The tester duo is perfect as always. ;)
I think this looks great, really. Reminds me of the quality and simplicity of La Pergola in Rome, especially the monkfish dish. Must make an effort to check out The Netherlands, seems they have some great restaurants over there.
Compared to the other 3 star Michelin restaurants you visited (like the Librije), this looks 'simpler', but that's also exactly why I find it more appealing p.s. would it be possible to give your general 'rating' or review in the description?
This one is very different. More classical. Librije is more loke a post-modern. Regarding the rating: what kind of rating do you want to see? We can definitely do this
Is there also the possibility for the staff not to be filmed? I would feel like an object (at 2:34 I thought of it specifically) But great videos, no question!
I think I have a taste problem.3 Michelin star foods disgust me rather than appetising weird but I think it is a good thing since it means I don't have to spend a fortune to enjoy food.
All of the servers seemed very engaging except for the girl with her hair up in a pony tail that didn’t talk at all, I hope you were very kind to them and tipped well
Interesting. Any chef you can properly cook pigeon is a true three Michelin Star deserving chef. I wasn’t there to taste the food, but the incorporation of celery on the caviar was weird. Anyways nice video thanks for sharing :)
it’s rated 3 stars in the red michelin guide. the red michelin guide rates differently than a generic x/5 or x/10 rating system. the guide’s 3 star system rating from lowest to highest goes (excluding 0): 1 star, 2 stars , 3 stars. there are a few other ratings and designations which may or may not need at least one michelin star to have. excerpt from wikipedia: “According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once a year.”
importance to note is that may very well be a bias towards french cuisine/techniques/presentation/ingredients. i dont think it’s intentional, but i would guess the majority of the inspectors were trained or had most of their experience in france or in french cuisine or by/from french trained mentors
If you live in a country where you can get the absolute best version of a produce, you're going to use that. The same goes for red beets and asparagus when they are in season.
Only poor ppl can say that ! Don't expect to eat there ! You taste exceptionnal food ! That's the main point of these restaurants.... You spend a moment like if you would go to the opera or at the theater.... I'm not sure you can understand what i'm writing....
you're focusing on each dish size and not how many of them are being served, if that many food was served on regular sizes you would not pass from the third one. That amount of food an licor in sucession are bound to fill you up no matter the size of each dish.
I've been very rich. I've also been homeless. The best thing about being rich is never, ever having to worry about money. When you can eat at restaurants like this every day, like anything, it becomes boring and annoying.
U don't have to be. It's all about priorities, I work as a chef and I am not rich by any stretch of the imagination but I have tried plenty of nice restaurants 1,2 and 3 stars etc :)
do like me : save money and you'll spend amazing moments once a year in these restaurants all around the world.... The most Michelin stared restaurants are in ... JAPAN !!!
Yet again, caviar, truffles, foie gras; repeat, repeat, repeat - every flipping tasting menu in any restaurant. Let's create a new order of stars of taking menial products or leftovers as sources of creation.
those foods are something like beef, duck, or carrots. just an ingredients and bc it’s relatively new, it still tastes great. super soft and slightly sweet white bread a few hundred years ago was very much a luxury, but now can obtained through begging on the street. these new things taste good and as long they do they will command high ratings. yes your assessment is right: bc this game is played, we must create a new order which excludes those things to rly challenge the chef
also this was french cuisine. maybe complain to the japanese for their tuna and rice, though i dont think they take the stars as their first line of pride. yes, they might be doing french cuisine as it’s proven to get stars and there’s plenty of training and restaurants to get experience, and their more native foods and techniques are unpredictable in terms of stars
The whole point of a tasting menu is that it’s many courses, and by the time it’s done you’re pretty full. A lot of these places will do wine pairings with each course too hence the expense.
why do they wear their grand grandparents' clothes?? and why do they oblige this poor guy 6:45 to shave his beard and don't do anything for his hairstyle? XD just kidding but other than the questionable style choices, it's not my kind of restaurant... total respect for all the hard work that must be behind, but it's those kind of places with all those jellies, foamies, emulsions and you are not even sure if you are really "eating" or just playing around with tasty stuff, not the kind of experience I think of when I look for a good restaurant
petite pensée a tout les étoilés qui vont devoir fermer a cause de la crise qu'on vit ... aujourd'hui c'est Kadeau ( 2 + 1 étoile) qui ferme définitivement ses portes ...
@@EliteLife génial ! merci de prendre le temps de répondre. J'aimerai beaucoup partager avec vous qui avez la chance de manger dans tant de restaurant étoilés à travers le monde ! personnellement j'en fait 3 ou 4 par ans ... mais moi j'y travail (je suis pâtissier de restaurant) :)
![Inter Scaldes: 3 Michelin stars - behind the scenes [2020]](http://i.ytimg.com/vi/m5PxSBiXEs8/mqdefault.jpg)
![2 Michelin stars: Domaine de Chateauvieux by Philippe Chevrier [2019]](/img/n.gif)
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Soo, tasting menu is the same as tasting every dishes on their menu? But all is bite little sized? How many average plates or dish from 1 tasting menu?
Dude, how rich are you!
The bread and butter hits different when u go to places like this
Would they umm 'toast the bread' for you if you asked orrr is that frowned upon?!!! Just a thought. Thanks!
I always orders the cheese toast
My grandparents, who live in the area, took me here to celebrate my graduation. I was young and did not have the palate to appreciate such cuisine. But most of it was still delicious.
Were you hungry after or you were full???
@@PokeTiti i think the volume of food is sufficient, plus the amount of time between each dish helps with the body recognize satiation
@@PokeTiti - Try actually going to such a restaurant instead of judging it by an individual plate portion. If you eat everything, you will be VERY full unless you are a 400kg walrus.
i need to stop watching vids like this when i'm hungry... lol
Needed this! Really looking forward to going out for a fine meal again. Thank you, hope you're well!
Thank you. We're good yep
And then there are those troglodytes that always comment videos of a single dishes like "Smallportion, I would have to leave the restaurant hungry". No, most definitely you won't.
On a second note this is what it takes to be a top chef amongst top chefs. The ability to keep it clean and "simple" and not trying to add 5,000 different flavors to one dish. You need the confidence to know when a dish is perfect and then stop adding stuff. I truly admire this kind of art.
Becoming doctor would be easier than a waiter in that restaurant
Questi sono i video che preferisco! Scegli i locali migliori, bravo! 🔝
Grazie!
Sitting here eating McDonald's at 3am watching this haha...quite the contrast 😋😋😋
Great video! , waiting for days that it will be possible to go there
Thanks!
This amazing vedios inspiring me alot , I am still baby chef 😊 but I have a dream to become a master chef soon and open my own restaurant with really luxury service 😊🍒.
good to hear
I wonder how many fine restaurants have closed because of Covid19? It makes me sad.
The tartar is mind blowing. Excellent executed
it's a meat tartare, a shellfish tartare, and caviar spreaded over it, all mounted inside a metal ring.... what is mind blowing?? it's probably one os the dishes that needs less preparation XD
@@Skipnamethistime it was mind blowing.
@@EliteLife exactly, the taste surely is awesome... But looking at it doesn't blow my mind, it's a tartare stuck on top of another tartare
Edit: what happens if you watch how Amaury Guichon makes desserts for example? Now, that's mind blowing... This tartare... Simply looks nice
I love the artistry but, I’ll pass on the taste-test.
This was glorious! Elegance and tradition combined with innovation...
Yes! It's true
the waiter at the beginning is on another level
This looks so good!!
thanks
Extremely intelligent everything looks. Optimistic colors. Only distillations and similar effects unnecessary. This trend becomes more strenuous than Corona.The tester duo is perfect as always. ;)
Thanks for your feedback ;)
Yes! Great stuff. Have you already been to Pure C in cadzand ? 2 Michelin stars and former sous chef of Sergio Herman/oud sluis
Not yet.
Wow, can't help but think, this food is for the taste buds n not for the tummy.🙂
Unpopular opinion: I love your camera angles!
I think this looks great, really. Reminds me of the quality and simplicity of La Pergola in Rome, especially the monkfish dish. Must make an effort to check out The Netherlands, seems they have some great restaurants over there.
Yes, they definitely do
Liam I didn’t see no monkfish dish
Well I guess I’ll head over to my just eat app now.
good idea
Compared to the other 3 star Michelin restaurants you visited (like the Librije), this looks 'simpler', but that's also exactly why I find it more appealing
p.s. would it be possible to give your general 'rating' or review in the description?
This one is very different. More classical. Librije is more loke a post-modern. Regarding the rating: what kind of rating do you want to see? We can definitely do this
Rating - price/quality & overall experience
+ Type of kitchen
the food looks amazing, and so is the service!
God damn the girls eyes at the start are beautiful nearly as nice as the food 😂
She. Is. Beautifull. INDEED
the emerald eyes...
I wonder if beings from other planets have restaurants like this and if they do I wonder what their food is like.
I imagine they do. A lot ETs are different kinds of humans like us. Creativity and artistry lifestyles are more common off planet than on our planet.
And after eating all of that I would still be hungry and I would order a pizza
I don't get it, why is it so expensive. I mean 225,00 euros for a person, that's too much!
Now that's what I am waiting for
good to hear
fresh egg from farm in local area, white rice from thailand and soy sauce from malaysia. enjoy
this is the best
I got addicted to this channel. In these fucking corona times it substitutes for me going to restaurants )
It’s not forever. Soon we will all go to the restaurants!
@@EliteLife let's hope that this "soon" comes soon )
How much is all food wich were presented?
Is there also the possibility for the staff not to be filmed? I would feel like an object (at 2:34 I thought of it specifically)
But great videos, no question!
The staff is happy actually. They are always behind the scenes and they feel proud to be on the videos.
Really interesting, I never ate truffles (and I am 50 years old), how would you describe the taste?
They are earthy. They have a strong taste. Strong but good. Difficult to describe. I would suggest to look for a truffle oil - you will get the idea.
@@EliteLife Thanks! And have a great day!
Imagine someone asking you what chocolate tastes like if they had never had it. You can't explain it. You have to actually eat it.
Crumbs of bread is the 3 michelin version of breadcrumbs
Its still running after all these years.l!Also restaurant near the Belgian border have more Belgian clientele who appreciate this level more.
Glad Holland is catching up!
What’s with these fancy places serving pigeon I would literally blow up
It's not like they take a random pigeon straight from the street you know...
pigeon ,its been eaten by rich for centuries, its a dish its called squab
Good job 👏❤🌷
oh I was getting bored till they showed Newton style of cooking. 😋
The blonde girl is really great. Enthusiastic, knowledgeable and sure of herself
Yeah, she's cute!
This chef seems very fond of celeriac.
I think I have a taste problem.3 Michelin star foods disgust me rather than appetising weird but I think it is a good thing since it means I don't have to spend a fortune to enjoy food.
Michelin stars are all about art.. nothing else
All of the servers seemed very engaging except for the girl with her hair up in a pony tail that didn’t talk at all, I hope you were very kind to them and tipped well
Enjoy! :)
All I can say is WOW 😄
You got to go to the snackbar beforehand, then in foodsnob mode.
Lol love the ads air fryer and subway for Michelin video what a joke
Interesting. Any chef you can properly cook pigeon is a true three Michelin Star deserving chef.
I wasn’t there to taste the food, but the incorporation of celery on the caviar was weird.
Anyways nice video thanks for sharing :)
Thank you for your feedback;)
Is that a combination of a combination of a combination of a combination on top of a combination
Hahaha
Seriously how much for a single plate?
they dont do single plates, this menu costs 225 euros, but I see they got allot of extra's just for the video.
How did the tomato soup taste like?
So why did this 3 star tasting menu seem so much more edible than the 5 star one?
it’s rated 3 stars in the red michelin guide. the red michelin guide rates differently than a generic x/5 or x/10 rating system. the guide’s 3 star system rating from lowest to highest goes (excluding 0): 1 star, 2 stars , 3 stars. there are a few other ratings and designations which may or may not need at least one michelin star to have.
excerpt from wikipedia:
“According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once a year.”
importance to note is that may very well be a bias towards french cuisine/techniques/presentation/ingredients. i dont think it’s intentional, but i would guess the majority of the inspectors were trained or had most of their experience in france or in french cuisine or by/from french trained mentors
She’s pointing the food while explaining what it’s,not the right way to do it,she must be fire just for that mistake
It's for the video, dummy.
What's the obsession with butters?
The pigeon cut through like a butter
It looked like it was raw
5:42 chef is peeking from the back ??
Liquid lunch and not a beer in sight..
now I suddenly realize that I live in the cave... :(
... with internet ...
Also I have thus far counted celeriac three times. That's a lot of celeriac
I seem to recall celery is a regional thing there.
If you live in a country where you can get the absolute best version of a produce, you're going to use that. The same goes for red beets and asparagus when they are in season.
Where is the real Food ?
Now I'm hungry!
So yummy
Honestly the best thing was the bread and butter..
The food looks amazing but im contended already if my man will take me to a foodtrip in street food around the world without wrecking our wallets 😊
Only poor ppl can say that ! Don't expect to eat there ! You taste exceptionnal food ! That's the main point of these restaurants.... You spend a moment like if you would go to the opera or at the theater.... I'm not sure you can understand what i'm writing....
I do no worries 😂😂😂😂
I don't recognize these types of restaurants as a place to eat, I recognize these as an experience, something like a museum or art gallery
F..ing amazing
yep
Think I would be still hungry after all that 😕
you're focusing on each dish size and not how many of them are being served, if that many food was served on regular sizes you would not pass from the third one. That amount of food an licor in sucession are bound to fill you up no matter the size of each dish.
Im drooling!!! 😭😭
That's good for the appetite ;)
esparagus is like 5 € price lol nothing just the method on how they cook it
enjoy
Her eyes though !
Lekker hoor dat Nederlandse accent.
Goddamn I’d like to be a cook here!
God i wish i was rich
you can be!
I've been very rich. I've also been homeless. The best thing about being rich is never, ever having to worry about money. When you can eat at restaurants like this every day, like anything, it becomes boring and annoying.
U don't have to be. It's all about priorities, I work as a chef and I am not rich by any stretch of the imagination but I have tried plenty of nice restaurants 1,2 and 3 stars etc :)
The look of that waiter a bit disturbing.
Why is it so loud? Like a bowling alley.
The Dutch are loud... just listen to the neighbouring tables.
The guy sounds Dutch
Well, time to empty my bank account
That's exactly the perfect time
celeri dish !
I mean I loves your videos, but can you go easier on the camera angle? A little further away and more stable would be perfect
J C thank you, but it does not make the dish further away, simply smaller
Where's burger king😀😀😀😀😁😂😃😗??????
Pay $6 to eat McDonalds
Pay $1,000 to eat some foam
Serve with large bowls & plates and small quantity? this is not enough for me bro😆
Everything will taste good
Mixing meat fish caviar and foie gras? Not a fan
the waitres is sweet
Can someone please sponsor my to visit all the 3 Michelin starred restaurants of the world🥺
do like me : save money and you'll spend amazing moments once a year in these restaurants all around the world.... The most Michelin stared restaurants are in ... JAPAN !!!
so tired of caviar & truffle
You eat them every other day, right?
way too much celery root on the menu
見たこともないおいしそうな料理ですね
はい、とてもおいしかったです
Those plates with the holes are so unbelievably ugly... and it gets worse once you know how insanely expensive they are...
Man.. the guy has no personality.. just all business with him
Poor baby is nervous.
ENJOY
Yet again, caviar, truffles, foie gras; repeat, repeat, repeat - every flipping tasting menu in any restaurant. Let's create a new order of stars of taking menial products or leftovers as sources of creation.
Scandinavian Michelin restaurants have already started doing this years ago.. the rest of Europe is following, slowly but surely..
those foods are something like beef, duck, or carrots. just an ingredients and bc it’s relatively new, it still tastes great. super soft and slightly sweet white bread a few hundred years ago was very much a luxury, but now can obtained through begging on the street. these new things taste good and as long they do they will command high ratings. yes your assessment is right: bc this game is played, we must create a new order which excludes those things to rly challenge the chef
also this was french cuisine. maybe complain to the japanese for their tuna and rice, though i dont think they take the stars as their first line of pride. yes, they might be doing french cuisine as it’s proven to get stars and there’s plenty of training and restaurants to get experience, and their more native foods and techniques are unpredictable in terms of stars
🎉❤
not worth the 3. some of the 2 stars on here are far superior. apparently truffle and caviar on majority of your dishes lets you get 3 stars?
Of course not;) it’s tge whole restaurant universe, that gets you 3 stars
Wow
I like the cute hostess,the way she is explaining each and everything well done.
So... you go home hungry and empty your whole wallet.
The whole point of a tasting menu is that it’s many courses, and by the time it’s done you’re pretty full. A lot of these places will do wine pairings with each course too hence the expense.
Whats with the fascination with raw fish yuk !
why do they wear their grand grandparents' clothes?? and why do they oblige this poor guy 6:45 to shave his beard and don't do anything for his hairstyle? XD just kidding but other than the questionable style choices, it's not my kind of restaurant... total respect for all the hard work that must be behind, but it's those kind of places with all those jellies, foamies, emulsions and you are not even sure if you are really "eating" or just playing around with tasty stuff, not the kind of experience I think of when I look for a good restaurant
That's a a question of taste
@@EliteLife totally, that's why is not my kind of restaurant
petite pensée a tout les étoilés qui vont devoir fermer a cause de la crise qu'on vit ... aujourd'hui c'est Kadeau ( 2 + 1 étoile) qui ferme définitivement ses portes ...
cependant ce menu dégustation à l'air incroyable, le tartare boeuf langoustine a l'air délicieux !! qu'avez vous préféré ?
@@longbrechi tar-tar et pigeon!
@@EliteLife génial ! merci de prendre le temps de répondre. J'aimerai beaucoup partager avec vous qui avez la chance de manger dans tant de restaurant étoilés à travers le monde ! personnellement j'en fait 3 ou 4 par ans ... mais moi j'y travail (je suis pâtissier de restaurant) :)
@@longbrechi super! Dans quel restaurant?