Stunning 3* oyster, goat cheese and seaweed dish by Jonnie Boer and Nelson Tanate at De Librije
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- Опубліковано 29 вер 2024
- Top chefs Jonnie Boer and Nelson Tanate prepare the starter "Dutch Pride" at 3 Michelin star restaurant De Librije. A delicious dish which combines oyster, goat cheese and seaweed.
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Breathing intensifies
Kan ik dat bestellen als ik kom eten
Tasty_xperiences Instagram wie zegt dat nou weer dan beetje rare opmerking
Don’t worry, there’s free bread.
These videos are fun but production quality could be worked on. The heavy breathing, the bad lighting (in the last part you cant see the dish anymore).
Once you make the cut with the cylinder, hold your finger over the end and use suction to lift out the muscle. Insanely cool dish. I can usually taste things by memory of different flavours but I think this one is far beyond me. Very inventive.
You think the chef got enough air in his lungs?
Could use some ketchup
Actually I don't mind the breathing that much! It gives you a really good idea of what it's like working in a 3 Michelin star restaurant: You constantly have a Gordon Ramsay breathing down your neck like Darth Vader:"I find your lack of seasoning very disturbing!"
"It looks like a classic preparation, showfwaa -
HAAAAEEEEEHHHHHH"
2:28
chaud froid - hot cold. if im not mistaken
@@jensengorefilms haha I was clearly being tongue-in-cheek because I thought it was a funny moment, but I'm actually glad to learn what he's referring to.
How to ruin a perfectly fine oyster…
Chef must have COPD.
Très beau plat mais les sous titres en français c’est du n’importe quoi…
its incredible with how much detail these people work. its like he's doing surgery
Misschien kan je het geluid even aanpassen? Die zware ademhaling is goed irritant!
3:51 if you have subtitles on it says “booty market” 😭👍👍🙌🏼
Wasted half of oyster.
the guy did the whole recipe, but last moves when chef came in and took all credit
Welcome to the chef world. Slavery of the new millennium.
If you ever make your own creation, teach People how to make it and let people take credit for it because they made it.
the one plating was the head chef, jonnie is the name ;)
We need Megan from Gordons video to PAN DOWN haha, great dish
Faris Al Amoudi “Pan down, Meg. Pan DOWN!!” I think Gordon would throw this dish in the bin. It’s loveless. And why the arbitrary notch cut out of it? Cheers.
Anything that alters the snot texture of oysters is worth the price. Well, in my opinion anyway.
Word!
You shouldn't eat oysters from July/August and first week of September, maybe two.
Darth Vader cooks!
Lol
Lemons from Netherland ? 0_o
Greenhouse.
'wie' bpstars , mooi man. DABBELJOE.
Am sure the taste is out of the world; but isn’t this more than a touch over elaborate?
Wtf is that? Looks complicated!
I wonder where in the Netherlands they grow lemons
in greenhouses.
Pm Vantil Holland’s pride 😂😂😂
You can grow lemons anywhere!
in tesco
sint maarten/saint Martin or another antillian island maybe
Meneer de chef, u bent weer uitblinker. Zoveel vaardigheid.
sommigen zeggen misschien pretentieus, maar ik zeg heerlijk en mooi
dislike always exist
looks like an eyeball, with its juice leaking out all over the plate. dutch eyed.
i´m missing Frozen Ant Pouder on that dish .
Much ado about nothing. I can't be doing with all that fannying about with the ultra-precise placement of small pieces of herb, seaweed, whatever. I'd much rather the Chefs focused on how to get the most flavour from the ingredients, how to intensify what is already there, and how to work with texture, taste, and presentation. And when I say presentation I mean more than the micro-placement of a garnish. This looks like a lovely dish that could have been prepared in half the time and still have tasted great. Once a dish is perfected - leave it alone. No need to fanny about thereafter.
the fact that he used some of the same ingredients (seaweed and goat cheese) in 2-3 different preparations yielding different tastes and textures is a direct contradiction to your statement. In service there would be 3+ chefs working on that plate to make it to the guest in time. If it wasn't practical he wouldn't be showing it off the way he has, nor would it be on his menu. It's a 3 star restaurant at the end of the day I doubt any of us have some real insight on how this could be better.
Using a whole box of lemons to make one tiny bottle of puree pretty much is intensity of said ingredient is it not?
@@JamesJohnson-hf1dq Yes, but no need for the fannying about with tiny pieces of herb, etc. What the fuck does that add?
@@DavyMcKay flavor? Those green are very aromatic you should try one some have very intense flavor
Thats The differance between 1 and 3 stars
Absolute nonsense. Utter joke. Dear God people, this isn't food it is potentious BS
where is the food?
Magnifique
Beaucoup de manipulation?
Was the goat cheese melted or was it more like a very soft brie?
heated ye
'like the classic chaud-froid preparation'
and they probably put some gelificant/ veg gelatine in it so it sets immediatly.
When we tasted it at the Librije it was a cold preperation, and it had kind of a bite. So it is not a brie type, i think it is melted and then cooled for a bit.
Probably diluted with moisture of some sort and gelatine added to the mixture to bind it again to the right consistency.
@@captainsubtext7446 i feel like the flash frozen oyster would set the cheese up fast
hi
NOW DO FIFTY OF THOSE DISHES AT THE SAME TIME
They do that
No gloves? Delish'.
Gloves? What do you think this is? A fast food joint?
Wired combination ever seen in history 😂 goat cheese with oyster 🤮🤮🤮🤮
Cl M Cheese and Oysters are very famous.. some chefs do it this way and some gratinate it
@@KH132 yes I know but not with the goat cheese though
But with three Michelin stars, the dish might sound weird, that chef knows what he's doing. That plate of food literally has to be delicious
Tasty_xperiences Instagram I have not tasted it. However, do you need to have your hand smashed in a vice to know it's going to be unpleasant? A chef+restaurant of this reputation can be inspected by Michelin at any time. The only way to get 3 stars is to have consistently excellent, innovative food. The only way to consistently produce food like that is to have an exceptional palate on a broad scale, meaning that what he thinks tastes good, also tastes good to a wide range of people. This isn't some donkey-brained creation he threw on a plate yesterday. This is the result of weeks, possibly months of refinement, experimentation, testing, and meticulous planning. If it didn't taste good, we'd never know it existed.
Hahaha this guy in the comments owns all the non believers