I love watching this video and I recently read some of the more negative comments below, and that's cool, but what I think some people don't quite understand is that Jonnie Boer has 3, count them, 3 michelin stars. They don't just give them out like candy. It took lots of hard work to get where he is. The experts in the food world have decided that he is a true talent, and deserves his recognition. When you go to a restaurant like this, you are eating their craft, in a sense. It's creative, and it could be considered art in some respects. They work hard to make it an extraordinary experience, that is why it is, justifiably, expensive, and difficult to secure a table at these places. I've never eaten like this before, but I would damn like to try before I die!
as some1 in the profession, i must say sorry, with how michelin works now, the star is like candy, there are more and more places just not justifying why are they getting awarded stars. oyster dish is a rip off from heston's and heston's idea was like 3-4 years ago. langoustine dish, 1) why would you blow torch the fish instead of searing it medium heat skin side 20 seconds on a pan? it takes about the same time and it wont get the burnt taste from the flame. the only reason that comes to mind is that the cooks dont have the technique to do so. 2) the deep fried thingy is put at the bottom of the fish, getting wet from the juice and distilled dressing, then dressed again with cucumber juice. so whats the point of deep frying it just to make it soggy again? I cant say for the taste but concept wise, not gonna lie, is shit. yes i mean shit, its a disgrace to the profession. michelin should be disgraced for giving him 3 stars. people like MPW get stars through pure technique, concept and taste. now people are getting stars cause they use fancy equipment, technique and microherbs and seaweed.
Dynn Allright, seems like he did rip off the oyster beach theme from Heston (who's menu is the same for 5 years now I believe). Jonnie Boer is a genius. The level of attention to each dish is bizarre and the eating experience is amazing. I'd say try it, instead of making taste remarks from behind your monitor.
Mark Bremerkamp i know what you mean, but 3 stars is suppose to mean "worth an exclusive trip", which after seeing that, i haven been to some 2 stars that i feel its more worth it, just by the plates alone. the only reason why i think the dish worth 3 stars is cause the combination of fermented and distilled cucumber juice, which is probably a new experience for michelin judges, more over normal people like us, and thats, with tasting menu, is what judges go for nowadays, i am not gonna lie. every year, restaurants out of no where are awarded 3 stars due to modernist technique. its been awhile since we seen another place similar to le gavroche raise to 3 stars, which is truly sad
Well they have 3 stars since 2004, so you figure. There was something before fermentation, and new techniques will surely come. I'd say make the trip. :)
Dynn You can't judge if you haven't had it in my opinion. You don't get stars just for one dish. He has them quite a long time now and that is for a reason. And you, a cook ( same as me) a nobody ( same as me ) in the food world, is saying Jonnie Boer makes dishes that are a disgrace for the profession? While you never even tried some of his food? I see that you don't understand a concept but don't call it shit because you don't understand it. Sigh... you make me sad with those kind of comments.
I noticed that most michelin star chefs tend to care less about cooking and baking, but spend more attention to the preps and the decoration... I really can't imagine what the dishes taste like, maybe I'll try when I finish my study and can afford it
you can't compare Heston to anyone... he's the most avant garde chef ever. More than Adria. The plating has some references to the sound of the sea, but is totally different. Even the concept. Cheers
I dont understand you commenters.... These are Michelin star chefs of course its going to be pretentious..... what do you expect? mcdonalds grade food?
You're paying for these people to practice food as their art. With them working relentlessly in many cases over decades to get combinations as perfect (in their eyes) as possible, that comes through in what you eat. Expensive yes, but the best quality ingredients are not cheap. You never ever forget the meals you have in places like this. To each their own though.
Hallo Dynn. I had dinners at De Librije 9 and 8 yrs back. He had similar style dishes back then. Jonnie borrows a bit from some but he has a spectaculair style of his own. The best: One of the few who invents but also reserves classic taste and craftmanship (unlike the fat duck). Its his style and so he deserves every star he has been rewarded. You qwaaq like a duck.
mind=blown. This guy is creating food on a level that is unknown to mere mortals Deze kerel is het creëren van voedsel op een niveau dat onbekend is voor gewone stervelingen
Put the english subtitles on, hilarious. when Jonnie says "Langoustine from the North Sea" the subtitles say "modesty in from the nazi cali". A bit weird.
***** Why do you insist on telling everyone it's a rip off? Have you even considered the ingredients in both dishes? The only thing similar is the goddamn theme. The ingredients are so, so different from one another that calling it a 'rip off' is really quite pathetic. Apparently everyone knows mr Blumenthal and so surely all the other chefs in the world are rip-offs. Jonnie Boer had his first and second star before Blumenthal and they both received their third at the same time. Boer is no less of a chef than Blumenthal just because they have similar looking dishes, jesus christ.
***** Lol, I couldn't care less about this guy. It's ignorance and circlejerks I can't stand. But hey, you're above all this! I'm just a senseless 'patriot'! Good save man, good save.
visually it looks appealing... but jesus it must taste really strong or overwhelming with all that "fermented" juices and actual fermented cucumber... the second dish was nice tho but hes a 3 star chef...soo who am i or we to critic him...hes among some of the best already so i assume he knows what hes doing ahead of time o.0
this is because food at this level is for enjoyment over and above a base requirement of nutrition. fine dining is all about premium seasonal produce with innovative recipes and expert preparation, it is expensive to produce and cannot be provided at a loss so the end price is high and the portion is small. also some ingredients such as Foies Gras and Oysters are very rich and you don't need a large portion, in fact too much becomes unpleasant.
Even with as part of 8-12 courses, fine dining restaurants definitely cost a fortune compared to the amount of food you get -- but the ingredients are often so inventive, the textures and preparations so novel, that its much more than the act of eating. It's entertainment. It's edible art. It's an experience. Even if you can afford it, don't do the chefs a disservice by trying to justify the cost to food volume.
Certainly, he is brilliantly imaginative. Nevertheless, it is obvious to any experienced cook when a person is combining so many different flavours that they start cancelling each other out. Too many tastes on one plate is not good cooking in the opinion of most leading chefs past and present. The pumpkin blob makes sense but curry oil, ponzu, bergamot, fermented cucumber, mustard seed, blue cheese, verbena, alcoholic cucumber juice, is over-kill on the langoustine. Quinoa for texture.is fine.
Why would anyone ruin a dish with what is basically Rice Krispies, just to make it look like the beach? And does liver (even something as distinguished as foie gras) really go with oyster?
At the end how much will a one oyester dish (!) cost? I'm sure that is good, but what maybe bothers me is paying sveral tens of euros/pounds, for something that is some kind of luxury product more than a good pleasant dish.
It’s hard not to respect the genius of a chef like Jonnie Boer, who would rather continually push himself to innovate and expand on his cooking instead of resting on his laurels and pushing out tasting menus of the same food year after year or, worse, retiring as a chef and taking all the credit when he isn’t even behind the stoves anymore. He’s a hard worker and one that is dedicated to his craft and to the produce of his country! However, while both dishes expressed that sense of place that made his cooking so remarkable over the years through their ingredients and preparation, I do feel that, conceptually, some of the flavors seem unbalanced. Certainly the langoustine has that element of earthy richness of the quinoa, but is that enough to stand up to the blue cheese, and do all of the strong ingredients end up overpowering the shellfish anyway? And while I like the beach theme, I wonder whether such an intensely briny raw oyster is the best pairing with the goose liver and the accompaniments of beetroot and cherries. Maybe a cooked oyster would have a less intense flavor and the necessary richness to pair well with the accompaniments without muting the flavor of the oyster. I say this, of course, as someone who has not tasted these dishes, which is why I must make a pilgrimage to De Librije to see if my feedback is on point!!!!!! And I will do so gladly😉
It's minimalist because typically many courses, anywhere from 6-30+. Correct me if I'm wrong, but it would seem to me that a traditional meat and potatoes dish lacks a certain amount of passion, care, and dedication to a craft.
Jeremy Medina you are wrong,mate. traditional plate of potatoes and meett is made to feed the ones you care about so it has more care and dedication in it. you can make traditional NON MINIMALIST food for less than 100 bucks and it would be better that this dish every single time.
No, mate, I'm sorry if you disagree, but it doesn't make me wrong. I'm a chef by trade, and I can guarantee, that you could not even begin to fathom the craftsmanship that goes in to some of these dishes. Meat and potatoes take an hour to make. Of course you can turn it into an elaborate dish, but that doesn't mean that it lacks anything other than familiarity for those who subsist on the same uninspired meals 7 days a week =D I think people are often confused with concepts they can't comprehend, and mistake them for things that they don't like.
I live on a beach and I can confirm that the oysters here do not in fact look like that so all you Michelin experts are wrong...... there ya go haters, now what you've said about the dedication this person has put towards their craft is really gonna burn em up!!! now just wait for the confused to let pass the sarcasm
the last dish it looked like someone spat on it with that foam. I sometime wonder if I was rich, would I be inclined to visit one of these types of restaurants. Reminds me of a line from LA Story." Gee, I'm done already and I don't remember eating"
i have seen dishes like these in 2 star restaurants, and putting the crispy bits below and drizzling with cucumber juice? whats the point? trendy techniques put together to have a "modern" dish gives a 3 michelin star? especially the oyster dish, concepts of it i have seen like 3-4 years ago from heston and other places. HOW MICHELIN HOW?
I know there is such thing as sushi etc, but when you see cooking shows judge by high profile chefs, one of the biggest mistakes is to serve raw or not fully cooked seafood or meats. Yet this guy is Michelin star chef serving half cooked/raw langoustine. How about steak tar tare which is like a poshy burger mix uncooked??
+MrYoumitube Wow, perhaps instead of making stupid remarks about food you do not even begin to understand, how about you educate yourself. The two comments above make absolutely no sense.
guys, while visuals are a part of cooking, everyone has their own peculiarities in perception. the objective of the chef then is to blow away your taste senses with the food itself.
+MrYoumitube I think with that description, it says much much more about you than the food. Some people just cant understand high end dining, if its not all you can eat then its pretentious and therefore pointless.
So basically what you guys do is defend whatever you are filming, I wonder even if a dish would taste like shit - let's just imagine someone would fuck up - would you tell the truth? No, of course not - so in the meanwhile people will speak their mind. To be honest this looks like that kind of a dish that looks great and tastes mediocre...
Remember when cooking was just simple cooking? Industry has evolved into a pretentious warlock that isn't satisfied until either caviar or over indulgence of olive oil and herbs has something to do with it 🤦♂️
No offense, but this fancy shit, would probably cost like $200 just to eat and it wouldn't even fill you up. I'd rather spend $4 and get a Big Mac from Mcdonald's.
go spend 4$ on a big mac then lol? This cuisine is an art form and is not made for blue collar folks. + its part of a tasting menu which probably includes 15-30 courses of small bites. I see you dont work in the industry :d.
If you visit a good restaurant you always leave just full enough. The portions are changed if you pick a 3,4,5,... course menu. And I don't think the dishes he made are gonna cost 200 dollars. A little reference, a 7 course meal in a 3 star place here in Belgium is gonna cost you about 200 € ( 277 $)
this is a masterpiece... i am a chef myself
i know this really deserves 3 stars
bravo !
I love watching this video and I recently read some of the more negative comments below, and that's cool, but what I think some people don't quite understand is that Jonnie Boer has 3, count them, 3 michelin stars. They don't just give them out like candy. It took lots of hard work to get where he is. The experts in the food world have decided that he is a true talent, and deserves his recognition. When you go to a restaurant like this, you are eating their craft, in a sense. It's creative, and it could be considered art in some respects. They work hard to make it an extraordinary experience, that is why it is, justifiably, expensive, and difficult to secure a table at these places. I've never eaten like this before, but I would damn like to try before I die!
as some1 in the profession, i must say sorry, with how michelin works now, the star is like candy, there are more and more places just not justifying why are they getting awarded stars. oyster dish is a rip off from heston's and heston's idea was like 3-4 years ago. langoustine dish, 1) why would you blow torch the fish instead of searing it medium heat skin side 20 seconds on a pan? it takes about the same time and it wont get the burnt taste from the flame. the only reason that comes to mind is that the cooks dont have the technique to do so. 2) the deep fried thingy is put at the bottom of the fish, getting wet from the juice and distilled dressing, then dressed again with cucumber juice. so whats the point of deep frying it just to make it soggy again? I cant say for the taste but concept wise, not gonna lie, is shit. yes i mean shit, its a disgrace to the profession. michelin should be disgraced for giving him 3 stars. people like MPW get stars through pure technique, concept and taste. now people are getting stars cause they use fancy equipment, technique and microherbs and seaweed.
Dynn Allright, seems like he did rip off the oyster beach theme from Heston (who's menu is the same for 5 years now I believe).
Jonnie Boer is a genius. The level of attention to each dish is bizarre and the eating experience is amazing. I'd say try it, instead of making taste remarks from behind your monitor.
Mark Bremerkamp
i know what you mean, but 3 stars is suppose to mean "worth an exclusive trip", which after seeing that, i haven been to some 2 stars that i feel its more worth it, just by the plates alone. the only reason why i think the dish worth 3 stars is cause the combination of fermented and distilled cucumber juice, which is probably a new experience for michelin judges, more over normal people like us, and thats, with tasting menu, is what judges go for nowadays, i am not gonna lie. every year, restaurants out of no where are awarded 3 stars due to modernist technique. its been awhile since we seen another place similar to le gavroche raise to 3 stars, which is truly sad
Well they have 3 stars since 2004, so you figure. There was something before fermentation, and new techniques will surely come. I'd say make the trip. :)
Dynn You can't judge if you haven't had it in my opinion. You don't get stars just for one dish. He has them quite a long time now and that is for a reason. And you, a cook ( same as me) a nobody ( same as me ) in the food world, is saying Jonnie Boer makes dishes that are a disgrace for the profession? While you never even tried some of his food? I see that you don't understand a concept but don't call it shit because you don't understand it. Sigh... you make me sad with those kind of comments.
Verry proud of the man whom invented this dish.
thank you staff canteen again
I noticed that most michelin star chefs tend to care less about cooking and baking, but spend more attention to the preps and the decoration... I really can't imagine what the dishes taste like, maybe I'll try when I finish my study and can afford it
This guys on a whole other level
wow.. just wow. I can't even begin to imagine what this would taste like but I'm sure it's absolutely fantastic.
you can't compare Heston to anyone... he's the most avant garde chef ever. More than Adria. The plating has some references to the sound of the sea, but is totally different.
Even the concept.
Cheers
I dont understand you commenters.... These are Michelin star chefs of course its going to be pretentious..... what do you expect? mcdonalds grade food?
You're paying for these people to practice food as their art. With them working relentlessly in many cases over decades to get combinations as perfect (in their eyes) as possible, that comes through in what you eat. Expensive yes, but the best quality ingredients are not cheap. You never ever forget the meals you have in places like this. To each their own though.
wow what a great chef
Hallo Dynn. I had dinners at De Librije 9 and 8 yrs back. He had similar style dishes back then. Jonnie borrows a bit from some but he has a spectaculair style of his own. The best: One of the few who invents but also reserves classic taste and craftmanship (unlike the fat duck). Its his style and so he deserves every star he has been rewarded. You qwaaq like a duck.
great dishes.
amazing work
mind=blown. This guy is creating food on a level that is unknown to mere mortals
Deze kerel is het creëren van voedsel op een niveau dat onbekend is voor gewone stervelingen
Put the english subtitles on, hilarious. when Jonnie says "Langoustine from the North Sea" the subtitles say "modesty in from the nazi cali". A bit weird.
Beautiful looking dish, sure wish I could experience it.
BRAVO!
such a very creative chef i had a chance once to execute his menu. i really learned a lot
What was the chance
Awesome!
Of course when we filmed it and at lunch :-)
You've eaten the dish Scott?
What type of flower did he say was in the cucumber distillation, was it Verbena?
You tasted the dish John?
2nd dish seems absolutely amazing.
Well that 2nd dish is a rip of from another 3 starred chef. Please check sound of sea from heston blumenthal.
***** Why do you insist on telling everyone it's a rip off? Have you even considered the ingredients in both dishes? The only thing similar is the goddamn theme. The ingredients are so, so different from one another that calling it a 'rip off' is really quite pathetic. Apparently everyone knows mr Blumenthal and so surely all the other chefs in the world are rip-offs. Jonnie Boer had his first and second star before Blumenthal and they both received their third at the same time. Boer is no less of a chef than Blumenthal just because they have similar looking dishes, jesus christ.
Well i smell senseless patriotism on it's highest order here so there is no sense to discuss about this with you.
***** Lol, I couldn't care less about this guy. It's ignorance and circlejerks I can't stand. But hey, you're above all this! I'm just a senseless 'patriot'! Good save man, good save.
Really many would disagree
King jonnie
Beautiful
Bellissimi !
Simone Caputo thanks for the comments
Jeriondo!
how lovely..langoustine with a taste of butane..
Nice
What's the first piano tune?
what song is this?
yes but it tasted great trust me :-)
your technic is very hight chef for me is good...
visually it looks appealing... but jesus it must taste really strong or overwhelming with all that "fermented" juices and actual fermented cucumber...
the second dish was nice tho
but hes a 3 star chef...soo who am i or we to critic him...hes among some of the best already so i assume he knows what hes doing ahead of time o.0
yeah it's overwhelming that's why it's a 3* restaurant
100 dollars for 2 shrimp, good values
I've never tasted a langoustine, never even seen one for sale in the Midwest USA. Do they taste like shrimp or lobster?
No
6:08
someone tell me what this sea plant is?
looks like sea asparagus maybe? and the other seaweed is probably okinawa sea grapes
this is because food at this level is for enjoyment over and above a base requirement of nutrition. fine dining is all about premium seasonal produce with innovative recipes and expert preparation, it is expensive to produce and cannot be provided at a loss so the end price is high and the portion is small. also some ingredients such as Foies Gras and Oysters are very rich and you don't need a large portion, in fact too much becomes unpleasant.
Even with as part of 8-12 courses, fine dining restaurants definitely cost a fortune compared to the amount of food you get -- but the ingredients are often so inventive, the textures and preparations so novel, that its much more than the act of eating. It's entertainment. It's edible art. It's an experience.
Even if you can afford it, don't do the chefs a disservice by trying to justify the cost to food volume.
Jonnie Boer? That's like the most Dutch name in the world, haha!
i see a hint of Heston Blumenthal in the second dish
One of these days, these chefs will just take us to a farm and say Voila!!!, that's my new creation... "Côtelettes d’agneau non prepare"
Certainly, he is brilliantly imaginative. Nevertheless, it is obvious to any experienced cook when a person is combining so many different flavours that they start cancelling each other out. Too many tastes on one plate is not good cooking in the opinion of most leading chefs past and present. The pumpkin blob makes sense but curry oil, ponzu, bergamot, fermented cucumber, mustard seed, blue cheese, verbena, alcoholic cucumber juice, is over-kill on the langoustine. Quinoa for texture.is fine.
i could see this dish being great with a killer complex white, but without wine what have you got here?
Why would anyone ruin a dish with what is basically Rice Krispies, just to make it look like the beach? And does liver (even something as distinguished as foie gras) really go with oyster?
did you?
You do realize this will be part of a 8-12 course tasting menu? You will leave these places completely stuffed with insanely good food.
Because you get 20 of them...20 of those and your full ;)
At the end how much will a one oyester dish (!) cost?
I'm sure that is good, but what maybe bothers me is paying sveral tens of euros/pounds, for something that is some kind of luxury product more than a good pleasant dish.
Ok now guys, who forgot to fry the oyster?!
That second dish was over the top. Spray painting an oyster?
Still an amazing looking dish though.
+tom second dish was too much of fat duck's sound of the sea
It’s hard not to respect the genius of a chef like Jonnie Boer, who would rather continually push himself to innovate and expand on his cooking instead of resting on his laurels and pushing out tasting menus of the same food year after year or, worse, retiring as a chef and taking all the credit when he isn’t even behind the stoves anymore. He’s a hard worker and one that is dedicated to his craft and to the produce of his country! However, while both dishes expressed that sense of place that made his cooking so remarkable over the years through their ingredients and preparation, I do feel that, conceptually, some of the flavors seem unbalanced. Certainly the langoustine has that element of earthy richness of the quinoa, but is that enough to stand up to the blue cheese, and do all of the strong ingredients end up overpowering the shellfish anyway? And while I like the beach theme, I wonder whether such an intensely briny raw oyster is the best pairing with the goose liver and the accompaniments of beetroot and cherries. Maybe a cooked oyster would have a less intense flavor and the necessary richness to pair well with the accompaniments without muting the flavor of the oyster. I say this, of course, as someone who has not tasted these dishes, which is why I must make a pilgrimage to De Librije to see if my feedback is on point!!!!!! And I will do so gladly😉
Could you add 5 or 6 more ingredients please? I almost tasted the langoustine.
Harsh! 😊
clever as
It might look good, but none of that looks really appetizing at all... Albeit, very artistic.
Why are all these 3 star restaurants so minimalist? Is it because it is hard to get a traditional plate of food perfect?
It's minimalist because typically many courses, anywhere from 6-30+. Correct me if I'm wrong, but it would seem to me that a traditional meat and potatoes dish lacks a certain amount of passion, care, and dedication to a craft.
Jeremy Medina you are wrong,mate. traditional plate of potatoes and meett is made to feed the ones you care about so it has more care and dedication in it. you can make traditional NON MINIMALIST food for less than 100 bucks and it would be better that this dish every single time.
No, mate, I'm sorry if you disagree, but it doesn't make me wrong. I'm a chef by trade, and I can guarantee, that you could not even begin to fathom the craftsmanship that goes in to some of these dishes. Meat and potatoes take an hour to make. Of course you can turn it into an elaborate dish, but that doesn't mean that it lacks anything other than familiarity for those who subsist on the same uninspired meals 7 days a week =D
I think people are often confused with concepts they can't comprehend, and mistake them for things that they don't like.
is very different....
Sure it tastes great but when I see chefs using tweezers it reminds me too much of some lab experiment. Bring on the bacon butties
who are you to tell a 3 michelin stars chef wrong?
he doesnt know what he is doing, he's like uhm hotdog uhm bacon uhm eggs
looks nice, and taste should be grate,,,,but where the hell is my food?...
I live on a beach and I can confirm that the oysters here do not in fact look like that so all you Michelin experts are wrong......
there ya go haters, now what you've said about the dedication this person has put towards their craft is really gonna burn em up!!!
now just wait for the confused to let pass the sarcasm
lecker
slightly better than shrimp
by the name of modern culinary its creating a non seance dish
I'd need about 5 orders of the first dish.
Welp....That's a good answer :/ Some people have good answers but they talked about arts and stuff like that....
Ok
Dopo si comincia a mangiare?
Ok
After that you start eating??
Postscript
How much do these two things cost me?
Served on a dog's plate. Bon appetit.
I don't understand this top restaurants why they serve such small not to mention EXPENSIVE portions of food.
the last dish it looked like someone spat on it with that foam. I sometime wonder if I was rich, would I be inclined to visit one of these types of restaurants. Reminds me of a line from LA Story." Gee, I'm done already and I don't remember eating"
i have seen dishes like these in 2 star restaurants, and putting the crispy bits below and drizzling with cucumber juice? whats the point? trendy techniques put together to have a "modern" dish gives a 3 michelin star? especially the oyster dish, concepts of it i have seen like 3-4 years ago from heston and other places. HOW MICHELIN HOW?
If you were familiar with crispy quinoa you would realize that it wouldnt even be bad soaked.
Gianluca Krasiewicz
and it probably would be better if its not, whats your point?
my geuss is that they use other local restaurants as a comparison, in which case he'd deserve the stars since dutch restaurants are mostly dogshit
Dynn
Are you a cook?
Liam Blake
yes i am
And the Dutch? Search haring happen.
Seems like he ripped off heston bluementhal's sea dish.
Creativity is knowing how to hide your sources - Albert Einstein
"Meaningless quote."
-Anonymous
:-)
RedDuppers hey why did you rip that off some dude? Not cool.
Where is food?
06:09 fatty tables
because hes not fluent in english, so he has to think what the words for the ingredients are called in english
I know there is such thing as sushi etc, but when you see cooking shows judge by high profile chefs, one of the biggest mistakes is to serve raw or not fully cooked seafood or meats. Yet this guy is Michelin star chef serving half cooked/raw langoustine. How about steak tar tare which is like a poshy burger mix uncooked??
+MrYoumitube Wow, perhaps instead of making stupid remarks about food you do not even begin to understand, how about you educate yourself. The two comments above make absolutely no sense.
😢😁
guys, while visuals are a part of cooking, everyone has their own peculiarities in perception. the objective of the chef then is to blow away your taste senses with the food itself.
No offence but the last dish looks like a stone aged dog poo with vomit stranded on a beach.
What beaches do you visit on holiday???
+MrYoumitube I think with that description, it says much much more about you than the food. Some people just cant understand high end dining, if its not all you can eat then its pretentious and therefore pointless.
He didn't even use ketchup. 0/10.
I prefer a fat juicy meaty burger
because they're bored
So you pay a fortune to eat basically nothing... give me a break.
a real chef not like these rene redzepi types throwing whatever they found in the forest on a plate
So basically what you guys do is defend whatever you are filming, I wonder even if a dish would taste like shit - let's just imagine someone would fuck up - would you tell the truth? No, of course not - so in the meanwhile people will speak their mind. To be honest this looks like that kind of a dish that looks great and tastes mediocre...
WTF!!! O,......,O
highly processed food is bad for the wallet.
the green stuff on the cucumberplate is to much
Remember when cooking was just simple cooking? Industry has evolved into a pretentious warlock that isn't satisfied until either caviar or over indulgence of olive oil and herbs has something to do with it 🤦♂️
Too many flavors on one plate, keep it simple .
No offense, but this fancy shit, would probably cost like $200 just to eat and it wouldn't even fill you up. I'd rather spend $4 and get a Big Mac from Mcdonald's.
go spend 4$ on a big mac then lol? This cuisine is an art form and is not made for blue collar folks. + its part of a tasting menu which probably includes 15-30 courses of small bites. I see you dont work in the industry :d.
If you're happy with a big mac then you obviously don't understand this kind of food. So why are you even here in the first place?
If you visit a good restaurant you always leave just full enough. The portions are changed if you pick a 3,4,5,... course menu. And I don't think the dishes he made are gonna cost 200 dollars. A little reference, a 7 course meal in a 3 star place here in Belgium is gonna cost you about 200 € ( 277 $)
No, thanks. I will stick with the BBQ Pit Boys.
What nonsense.
halfocutz why?
Awesome!!
No, thanks. I will stick with the BBQ Pit Boys.