Head Chef Torsten Michel prepares fish in salt crust at 3 star restaurant Schwarzwaldstube, Germany
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- Опубліковано 29 вер 2024
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![Inter Scaldes, 3 Michelin stars: full tasting menu [2020]](/img/n.gif)
I'm no expert, and I don't have 3 stars, but...
Basically the comments on all these videos.
Und neben dem Herd die Dynamo Dresden - Tasse. Super :).
He puts caviar on everything including deserts
3 stars baby!
How much does this cost? The amount of caviar added made me chuckle.
Michael Shen ..i agree with you about coasting...from one side .and hope you agree with me with anther side will be too salty with almost 30g of caviar
My guess is about 35-50 bucks. That’s what single dishes out of big menus at Michelin starred restaurants usually cost.
Bud. I guess your not familiar with them caviar prices. Those fish roes looks like ossetra caviar, one of the most expensive out there. The amount that he put on the dish looks more than 50 grams. On average, a 50 gram medium grade sturgeon caviar sells for $150 to $230 USD in Retail stores. Thus, since it's a restaurant and has been Michelin'ed. I assume that this plate would cost around $365 USD. Also because I would eat this 365 days in an year.
The menu on their website has most main courses between 70 and 150 euros
Thanks for checking it out. I would definitely get this dish between that price.
Licht am Fahrrad, Licht am Fahrrad, DYNAMO!
Very nice,and thanks for the bottle top tip!!!
there's a dynamo Dresden mug in the background! :D
That is a LOT of caviar
Most of these dishes just come off as pretentious
who the fuck do you guys use for camera men?
Somebody is a Dynamo Dresda fan :) M.T perhaps :))
😂all These english speaking guys from us and gb give Comments like they Would have a clue regarding michelin Top cooking...
Do they really taste good or just look good.
@@ajmaeenmahtab8456 it tastes divine
Why is he egg washing the casing that's already been used?
My thoughts exactly. As a Chef, I'm normally pro these vids, but this one didn't do it for me. Quite the opposite in fact.
They probably open the salt crust in the dining room, then bring the fish back to the kitchen to finish.
@@confitdcanard that doesn't answer my question, though.
@@roygfsNot if you have the IQ of a seagull. Everyone else understands that it's for presentation.
@@confitdcanard : No bro, you have the low IQ... roygfs is asking why the egg wash when the fish is already back in the kitchen... it is certainly not for presentation dummy.
„Können Sie mir bitte noch den Ketchup bringen“?!
why cover up the caviar?
This is indeed a 3 Michelin Star restaurant. The dish costs 180 euros and is intended for two people. One has to remember that tastes vary by nation and region, and Michelin takes this into account. German tastes are quite different from say, French or Spanish.
Two people? With all that caviar, I will happily devour both portions, it looks heavenly🤩
All the glamour the people want simple but delicious food in today’s world impossible to pay the price and to much caviar make now sense !
Do you people listen what the people saying I don’t think so !!!
Die Tasse geht gar nicht. Ahu
almeno la porzione sembra esserci
Goota upgrade my kitchen and hook up with these fancy suppliers so I can make this.food. FEED ME!
Most Michelin-starred meals, I notice, don't look in any way to be satiating. This, however, is an exception
Please should be displayed on screen on written all ingredients to undetected better.
I prefer hot food over such arranged one...
How is it not stone cold on delivery?
Shit bouts to be green af
To my mind it’s really hard to discuss the cooking here unless you’ve cooked at a comparable level. We can all be armchair critics. Doesn’t make us experts. And I’m guessing, if it were paid for, all you haters would fucking wolf it down lmao
Not me
Looks amazing to me. I would destroy it
i'd be afraid to eat it and ruin the presentation
Von wo sind denn die anrichteringe?
Bravo! 👍🤓🥲
Meglio Harald
Yeah baby
this is really a good dish , and really top cook from chef , but its a bit expensive , i thnk micheline should give promtin to chefs which works with simple and cheap ingredients
They do its called bib gourmand
I want the other fucking half of the fish I paid $50 for sir. I would not accept this. He just left it on the cutting board!
Can I get fries with that?
I call this dish, how many times can we cover something beautiful with something less beautiful.
incredible
Its gonna taste good
yuk
3:08 and frwd. Dull knife or tough fish?
deffo a dull knive i bet hes scared of sharpening it cause of how little is left on the blade
Whoa, that's a lot of caviar. It can ruin the dish, because caviar, in most cases is salty as f*ck.
How much for that plate?
5 euro per plate at kmart.
It must taste very fine but in all honesty, I think this is over the top. I think he could have taken half the ingredients and made two outstanding plates of different food instead of one that was too busy.
Imagine serving that on a busy night.... FUCK THAAAAT
over plated
how to sell a darn of turbot for 250$, shit is disgrace to cooking.
on the table it is gonna be fucking cold already.
What flavor is that? The flavor is green, and I touched everything with my hand and nothing is hot!
All bs aside, I’m sure it taste great, I would eat it.
Everything is green and if all the see weed stuff were seasoned, it looks awfully salty for me...
Wtf this guy is one of the top chef in the world man … 😂
I know you paid $100 for this plate of food, please ignore the bits of paper towel you’re eating with it.
Dish will be cold when its on the table.
To much plating. The food is cold.
The time to heat the fish under the salamander ....the garniture on the plate is cold....no way to do that in a michelin star restaurant....
Yeah, you fuckin' idiot. They got three michelin stars and are unable to serve hot food?! Is that what you moron think?! Get your fucking ass in a similiar kitchen before you judge their work. Guys like you are pissing me off. 15,16,17 sometimes even 18h of work, on a daily basis... and your'e judging what they do without even having a clue. What an attitude.... Go fuck yourself
@@SuperDCookie
I think you need to chill out 😂
@@scenczyk1429 no he does not he is absolutely right
Surprised to see a 3-star chef placing food on chemical-laden paper towel
Hygiene my friend.
Yes, that is the case in restaurant kitchens. How to tell them that finger work is not needed?
M M du kakvogel
I talk to you again after you had a bad case of Ecolli infection in your intestines.
M M E.coli? Lol You think he was pissing on his hands before plating? While there might be the chance of contracting other forms of food poisoning from a dish such as this there is little chance of catching E.coli.
You’ve never worked in a kitchen, right? Do you let your doctor touch you only with tweezers or what? They don’t wear gloves all the time, since they wash their hands regularly. That goes for kitchens as well. Dude.