Michel Van Der Kroft prepares a signature dish with foie gras and eel at 't Nonnetje
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- Опубліковано 21 тра 2015
- Head Chef Michel Van Der Kroft prepares a signature dish with foie gras and eel at the 2 Michelin star restaurant 't Nonnetje in Harderwijk, The Netherlands.
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What's the dish chef?
"Fois gras with a shit ton of beet root sir"
And it comes with a beetroot salad...and a beetroot milkshake. Its really expensive...it will set you back 125 beetroots....
Now this is craftsmanship. Take a good look everyone, this is what dedication to your craft looks like!
this is one of the best dish i saw making. that terrine is just perfect looking.. very very impressive
wow, this is like the most epic dish i've ever seen. It has so many cooking techniques involved within it and it still looks like a classic french dish. Good job chef
Very nice dish 👌. The time that goes into developing and preparing a dish like this is formidable. I'm sure it tastes as beautiful as it looks.
This looks more like art than a meal
Not enough beetroot
Beetroot purea, beetroot frozen yoghurt and roasted beetroot are clearly missing
All that restaurant cooks is beetroot
Its their speciality!
The chef was raised by a pack of wild beet roots.
They fed him nothing but beet root juice as an abandoned child left in a field of beet roots.
I've got a fever and the only prescription is more beetroot.
@@Zonnymaka don't forget the raw beetroot, beetroot's skin, beetroot leaves, pickle beetroot, rotten beetroot, grilled beetroot, steam beetroot, fried beetroot and burnt beetroot
That's a stunning dish!
Such a gorgeous dish there! I love seeing you and your sous chef working in smooth style! I bet those items taste yummy, I will finish everything in that plate 😍
I must say.. This dish is impressive. Normally i'm not a fan of dishes like this. But this one actually makes sense to me.
Just noticed the chef in the back at 6:29 has 2 michelin stars tattooed on his arm.. xD
Excellent ! Love it
amazing
Wspaniała prezentacja
stil looks amazing
Wow. I want my life to be like that dish
Christian Ebert I was thinking more colourful, refined, cultivated, careful, rare, abstract. But you may have a point if you knew these people
What a great dish, respect!!!
This is amazing chef
Legend says, he still hasn't been to bed.
This must be the best terrine dish in the world, stunning amount of work and I bet it tastes as good as it looks!
hdzz I'm sure it's delicious
I don’t fuckin like beetroot
mr hankey and is not our business
Wow, awesome dish!
That terrine is an absolute masterpiece. wow
Excellent!!!
Thank you Chef
great dish
That terrine is outstanding craftsmanship for sure
This is having the very splendid of all the dish, we applauding Mr Chef. The combinations of these beetroots is a delighting. The preperationing of the beetroot is taking my breaths away from me. How is you saying in Englitsh ? the perfectione is ons these plates.
perfection
Beautiful
I think it would be a lot better if he added beet root to it as well!!
LoL
You mean to tell me that there's beetroot on that plate?
Lmao
🤣🤣
Well done!
Amazing michelin 3* dish, yumm
They actually have 2 stars, not 3
that is magnificent
Wow!
That terrine does look ace - oh and hi Geoffrey 😂
Thank God he put that balsamic in the little well.
I thought for a moment that he was going to leave it empty.
Although disappointed that it wasn't a little ball of pickled beetroot.
ook nog biet ijs ziet er goed uit man, lekker
Top !! Dat is kunnen en kennis samen!!
They seem to be new to the camera, the sous chef is especially shaky, but even Michel has the shakes. I get it though, we are generally used to doing out craft behind the scenes, especially when this was filmed...
Absolutely cracking dish though!
Wooooooow
Dwight would be proud
as much as i love foie gras, i can't imagine it going with eel
maybe because its smoked?....? i will try just for curiosity
that is Paling, dutch smoked eel.. it's very fatty and creamy, nutty deliciousness.. it sort of fits with foie gras I guess :) should try!!
Wow
simplicity!
What? It's all but simple.
@@cern591 sarcasm mate.
25 years vinegar - it's 19.99 a bottle here in Switzerland. That's only double the price of a standard "good" one, so worth a try :)
not all 25 year old balsamic vinegars are made equal. some of the well known ones from Italy cost up to USD200 for just 100ml.
I'd like to order one of those but without the beetrooot
"25 years old aseto balsamicou vinegar, is a tradicionala"
2x gegeten. Toppers zijn 't!
so this 25 years vinegar was 6 years old vinegar when he started?
sweet sour, on top of sweet sour with sweet sour beetroot some more sweet sour and some balsamico (wich is basicaly sweet sour)
Thank you jeffrey 😄
I feel like my car has just had a service
is this supposed to be sweet or savory?
Where do I get those little steel trays?
He has 2 children named Beet and Root Van Der Kroft
Hey , the fois gras is also beetroot?
What is the name of the tool you used to hold the frog?
Poor Jeffrey was SHAKING like a leaf🤣🤣🤣⭕️
IS it cold???
Some beetroot in this dish?
can you give me the reference of that terrine?, thanks
What is this? Appetizer or a main course?
The second he puts it on the table, mush it all up. Then eat it with your bare hands
I like you
LMFAO
I’m purchasing beetroot futures!!!
That vinegar is on another level
In and Out burger please
...added on the plate.
When did he use the knorr stock pot?
this guy looks like a cracked out version of Alton Brown.
dude. your sous chef hands are shaky af.
Hahaha he was prob out drinkin heavily night before
if you ever work in a kitchen like that you'll know why my son. Stress +Stress+Stress+Stress+ perfect preparation while under camera pressure.
There's a condition called 'essential tremor' which is quite common and ranges in severity from mild to severe. It's often inherited. Even if mild, the anxiety of performing in front of a camera or even having a cup of coffee or tea would increase the symptoms. Then again, could be that he had a big night on the booze the night before...
Who said you can't combine work and cocaine?
Cookaine
Lol I have that balsamic at home. Delicious stuff!
3:22 RUINED
I was more mad at that than i had any right to be.
Worked with geoffrey a few years back. Amazing chef! Now has his own restaurant in Wervershoof. Oxalis. Go check it out!
That knife looks like it's from the 1 dollar shop.
a lot of people think wow a meal for like 150 euro+++ they people must be rich af but the reality is we are not, the people in the resturant wich are serving thousands meal for 10 euro a day get paying way more for way less hours and commitment
Cheap knives are absolutely fine if you sharpen them.
Well it got him here so it must be alright
that dish will set you back around 20% of your mortgage
talk about plating time almost 6 minutes on that
In service this would take max 2-3 min, it took so long because he explained the dish and cut trough the terrine a la minute.
About €155. But you do get 5 other dishes with it.
stick to overcooked lamb then
Do you teach profesional cooking class? Here in London ?
I'm allergic to beetroot
Sheldon Sharpe, D.C gold
🤣🤣🤣🤣🤣
Wonderful dish! Somebody should do a UA-cam channel where they eat a signature dish at famous restaurants: While they deploy their theories upon how to best enjoy the culinary experience. How should forkfulls be combined, and in which variations, and quantities, for maximal flavors? Obviously the rational answers to such questions require culinary arguments from the philosophy of gastronomy, the branch of degustation. Yet, in our day, who has advanced this conception beyond European modernity?
Folks! Here’s a beetroot salad where you gotta bring your own beetroot!
6:50 " ... and SOME Beetroot" yeah right....the only thing isnt BEETROOT is the PLATE
I wonder if their restaurant translates to "Ikea" because everything they serve has some assembly required.
Hugh Mungus nope, more like “sister” as in a religieus female living in a monestary. It can also be te name of a species of clam found in the North Sea.
I think that beetroot is the start of the dish rather than the foie gras.!!😂😂
Needs more beetroot!! Maybe the whole beetroot itself. And maybe some gold leaf.
I’d love to know the name of the restaurant. I’d also love to know how much that plate costs. If you know the answer to either of my questions, please reply.
Restaurant ‘t nonnetje** And its €35,-
This dish has more hands freaking with it then the Muppets.
Why was the blade not heated?
2 Michelin stars and you didn't center the ball of foie gras on the pedestal before adding the mousse?
i ...sense a theme here
Restaurant het Nonnetje in Harderwijk.2 Michelin stars.Nijland and Van der Kroft.Proud of Harderwijk Holland.🤗
I did a beet salad the concept was all beets as well. Beet Slaw, beet gazpacho, pickled beets, roasted beets, beet powder, deep fried beet chips and beet spheres (“beet caviar”)
Never thought about using the beet root though damn!
there is components that does not make sense. but seems to work for them. other than that looks pretty good.
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Means the less the food we eat the more is the price.Lol😂
Proudly made with Schrute Beetroots 😅
Meanwhile, behind the scenes at dorsia
A classy Dwight Schrute would order it.
Can I get the beetroot on the side?
That's a hell lot of beet root.
But where is the lamb sauce?
Bit root? Moar please.
SO MANY BEETS