How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court - Mise En Place
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- Опубліковано 2 тра 2024
- Michelin-starred Dialogue serves a seasonal 18-course tasting menu out of an 800-square-foot space inside a mall food court in Santa Monica. Executive chef and owner Dave Beran’s highly conceptual menu features dishes that symbolize the layers of the ground, hidden under leaves in winter, like a dish featuring pumpkin seeds covered in burnt parsley that simulates the twigs and seeds of a forest floor, or a black sesame and whipped yuzu course that resembles a spoonful of dirt.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Producer/Director/Editor: Daniel Geneen
Camera: Connor Reid, Jay Simms
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Mise En Place,' click here: trib.al/LrKOElK
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Dialogue's tasting menu is shut until further notice like most other restaurants, but follow them on IG to check out their delivery programs and support the team: instagram.com/dcberan and instagram.com/dialogue.sm Thanks for watching!
Without even hearing the price for 18 bite-sized meals I'd pay 160 tops
Oh no. Guess I'll hafta throw my dinner in my back yard and plate it with tumbleweed myself.
William Gates I’d rather support a local family owned restaurant that sells at reasonable prices, because they allow lower income people to have somewhere to eat
Im kinda happy inside that these fine dining places are suffering
@@CarlosSanchez-en6mr
Same same I do some of the mom and pop places around me are closed even the kitchen but I do what I can when I can
@@CarlosSanchez-en6mr why?
Why did you grill the lettuce?
Chef: We really wanted the guests to talk to each other and ask that question.
this is exaclty it. They want to not only have an influence on the food. they want to influence the thought process of the customer.. still dumb tho
if I see grilled lettuce the only question I ask is who was the idiot that thought of this lol
@@vinnieg6161 cooked lettuce tastes awesome though ! You should really try it some day
@@k_meleon that's what they tell me about fried grasshoppers or ''l'escargot'' too.
I rather not
Gordon ramsay will be very mad if he sees the grilled lettuce
I can’t imagine his waiters having to explain the “duality of winter” for a plate with chicken
Yes... this is pretentious af
@@jubabutler which is what by definition makes a Michelin-Starred Restaurant
arianjel hernandez not true lol. Lots of not higher end restraunts have won them. Its the high class ones that get multiple
Cloudy Tug I’m not sure if you watched the video but this resteraunt is in a food court
@@jubabutler this is how people get deep into the artistic presentation of food. You don't stay at the top of your craft without doing things that may sound pretentious or unnecessary.
That seaweed color change is bonkers
Name another plant that looks healthier after frying in hot oil
I was like green seaweed its totally red...but then after it came out it was green..what is this black magic
I'm sorry I can't like your comment, nor should anyone anymore, the message of your comment is very much so related to what 420 depicts itself xd
Lot of Japanese influence for a French named restaurant
It was reversed
Chef: Needs more leaves
Staff: but chef its desert menu
Chef: NEEDS MORE LEAVES
Anyone else have flashbacks to Gordon Ramsey asking "why is the salad grilled?"
David Dao Bruhhhhh😭😆
No. Because it’s cabbage.
The UA-cam algorithm never lets me forget
@@roastedpeppers6272 i know that feel bro
Every time
Charlie: Yes, I'll have the Milk Steak
Staff: Terribly sorry, all out. Would you prefer the Milk Fish?
Charlie: ...You got sprinkles?
Staff: We have dehydrated grass and wet dirt.
Charlie: Throw in cheese whiz made from the moon and we're even.
sloppyjoeska beak!
With a side of jellybeans.
@@georgiegan ...raw
@@victorfernandesvieira7883 don't be a savage. Seared on one side, please.
The greatest UA-cam quote of my life... god bless Charlie Kelly
Funny, I employ the same strategy during winter - hiding my shame under layers upon layers.
Dudes out here confusing people.
I think that it's only confusing if you're planning on participating in mindless consumption, which is obviously the antithesis of what he's doing. Not from a pretentious perspective, just a contextual one.
@@dpclerks09 food should never be that complicated, just eat it and digest it into the porcelain god 😂😂
@@Starkesea love this comment
The next Michelin restaurant: “search around the restaurant and find your food”
@@fat_whales.4591 make this a comment and you'll end up w a 1000+ likes. I'm dying lmfao ☠️
this resturant gives "im not like the other girls" vibes
Same
@@mitchellmccowan2290 As a matter of fact, I do appreciate this restaurant as they put much creativity and effort into their work. My comment did not have any intent to demean them or their creativity, but to make a comparison to a more common phrase that we use in real life /online. "I'm not like the other girls" may seem negative given the many negative connotations that come along with it, but in this case, it is a compliment as they have created their own message and have shown that they are unique and that they have no intent to go along with the trend, hence "different from the other girls."
@@mitchellmccowan2290 Also, I don't understand what you mean by "understand food." As a consumer, food is not something I understand, but I appreciate it and attempt to understand the meaning behind the dishes. It is the cook's job to interpret the food, it is my job as the consumer to appreciate the interpretation and keep that in mind as I eat it.
@@logic-jessica1364 lol... The phrase "not like the other girls" is to signal that the person saying it is trying to claim they are dissimilar. But in reality they are the same as the other girls. You essentially said you get the vibe that this restaurant is similar to other restaurants.
@@v1ryus i meant to convey exactly what the phrase signals, meaning that this restaurant has different views on food than most other high end restaurants do, leading them to be "different from the other girls." I'm very sorry that my comment has caused confusion.
“We didnt give them a knife so they can fight with the dish” dish is literally the size of one bite. What you tryna cut? Air?
🤣🤣🤣🤣👍
its 18 course meal, if you were to line all 18 dishes side by side, THATS A LOT OF FOOD, they have to be small ???
agreed, such a dumb concept
i dont know what to say to you other than you didnt get the point
@@fameless0 Marriage program, up for marriage now??
Me: this looks like a bowl of dirt
Chef: actually, it’s a symbolic representation of the relationship between man and earth
Me: dirt
YEP. It's so ridiculous. It's the most pretentious crap ever. Just let the food speak for itself. Somehow, in that guy's mind, what he's doing is clever, but he's reaching so hard to be clever it just comes off as silly.
78LedHead yeah lol, I’m sure it’s like insanely good but once the food gets too abstract it just seems dumb
@@78LedHead You said so perfectly what I was thinking while watching this. It's outright pretentious and snobby.
Its art. He just happens to like to be creative and make his food the way he wants to. He has a michelin star for it so critics must appreciate the nuance and whimsy of it. This restaurant is not for people to satiate their hunger. Its for a true experience into something different that will make your imagination run wild.
@@iambutafish dude its a Michelin star restaurant, it is meant to be like that
Restaurant: Course 4/18 - Hamachi and Red Dulse Seaweed
An intellectual: Milkfish with grass
All that great presentation to just cover it in the end. I get the whole winter theme and the layers but throwing a salad on top is an after thought
most of the bill would be on the dishwashing soaps, imagine if 1 customer will give you 18 plates, some spoons, forks, knife and 1 glass, how much dishes they must clean in a day
Which is probably why being a dishwasher at a high end restaurant is actually a really important position
Or maybe they have really good dish washing machine
@@nambui7678 dish washing machine? do you have any idea how restaurants work? its called a bus boy for a reason, there are no machines, dumbass
@@bigboat8329
Do you know how restaurants work? Plenty of places I've worked at had dish machines. It's faster, more efficient, and cleans and sanitizes dishes way better than a human can.
@@bigboat8329 never worked in a restaurant where they didn't have a professional dishwashing machine. Also would be illegal to not have. At least in the countries i worked
This is the first video of this series where I felt like the chefs were pretentious and over-complicating their dishes.
Ah man, I dunno. It comes across to me like they're genuinely trying to express themselves and engage with their customers. Not for everyone, but they seem earnest in their approach.
because they are. this is shitty and overkill
@@fabiokaya202 have you eaten there?
@@fabiokaya202 little punk cant even afford Burger King
That’s why this series is so captivating, they actually manage to find famous chefs that aren’t pretentious. But I somewhat agree with your statement, thankfully this guy never said “this is how food should be”.
I have been watching these Eater Mise en Place videos and have been impressed by the absolute passionate commitment of the chefs to their craft and the discipline to maintain high standards and consistency in their service. But... hardly anything they made caused me to be hungry for it
It seems the top Michelin star restaurants are the one-star ones awarded for exceptional cooking in their specialty, such as restaurants that make fantastic but not frilly or pretentious food like ramen, burgers, barbecue, fish-n-chips, goulash, and other such pedestrian fare but made exemplary.
I think if you tasted a lot of this food you would feel differently
@@rorytribbet6424 for real
This place is proof that you can make art out of anything. Such a wildly awesome idea.
They had to close down. Cooking is a craft, not an art, and we turn it into poop later. These techniques were invented to keep people alive, not wow little old you, and idk how long we can pretend that fine dining doesn’t bastardize everything cooking set out to be.
This is absolutely mind blowing! It's not even food at this point, it's all a statement of art its crazy 😂 Anyone know how much it costs? Do you get all of these as a "course meal" and is it for 2 I'm assuming as he mentions it multiple times.
Like 120 to 130
Kyle Sky why are you lying?
@Kyle Sky send news articles
The whole point of these course meals/ fine dining. The smaller the courses the larger the portions. Like 14 course meal are just like bite size. You do leave full. 7 course meals are like small dinner plates which I much prefer. Its all about the taste and visuals. Its spectacular to eat something so pleasing to the eyes.
@XNpYL Lis you can have that. That would just be fine dining and not a taste course.
Super conflicted by this! On one hand, hiding the good stuff on a plate drives me nuts, but on the other, it's the most thoughtfully composed tasting menu I've ever heard of. Overlapping ingredients on each consecutive plate, the narrative that runs through the whole concept, the flavour combinations... it all sounds and looks amazing....
If only you could see the best of the ingredients!
Congratulations to the chef for realising and executing his own vision though, bravo x
the thoughts they put into the menu is amazing! as the course progresses the customers surely know they will have to unfold to discover the different layers they have "constructed"
its so cool that this chef (or chefs - i had the feeling that the whole team seemed to be involved a lot) has an actual vision! Its a nice change from the usual "this is how I put the expensive food on the plate, an thats it" in this format
It is literally the least innovative Michelin star restaurant I have ever seen, it has no identity and is pretty much subpar
What I got from this: I want my customers to be confused
:D lol
There's something about the food that LEAVES me confused...
His guests throughout the meal: *visible confusion*
That is such a therapy, I could watch this guy explain his food all day everyday. 👏🏾👏🏾👏🏾👏🏾
I sincerely hope all restaurants & their staff make it through this difficult time !
Yeah dude thanks
Thanks!
They won’t if you keep voting democrat like a commie.
@@PD-we8vf vote republican everyone will go bankrupt except the rich
@@PD-we8vf watch this and vote blue ua-cam.com/video/oDmJRJPEQMA/v-deo.html
There is no pomposity or extravagance in this man's presentation, yet people still deeming this food as such. You really can't see the sheer amount of insight with every single dish, without using a single redundant word describing how it came about? I was focused throughout this entire video and found it relatable in its entirety, good for you Mr Dave Beran for doing this for living.
Im the sous chef under a chef going for a Michelin Star. The fact that you guys make a beautiful presentation then cover it all up blows my mind. I would love to eat at your establishment someday. Thank you for the video and the inspiration.
I adore the composition and thought behind their menu.
After attempting to make poached salmon during quarantine, I have endless respect for people who know how to prepare fish. It's so much harder than it looks
You know it’s a good dining experience when the chef forces you to communicate with someone else and you can tell if you’re eating dessert or not
Or when he forces you to realize that you have to share because that's all he's giving you!
I respect the amount of effort and care is put into their food alot and I think its super creative, but man... I wouldn't eat there. It just seems like too much
It is an experience. I would love to eat there at least once.
I mean he’s literally serving food that looks like dirt, no wonder I haven’t heard of this place
Pughhead it’s Michelin starred so I think they have a right to innovate.
@@chindanaipornsing9033 And I have the right to never eat there
Pughhead yes you do. They also have the right to not care.
One small piece of fish
Chef: we need more leaves
It's a tasting menu.
"But does it look like dirt?"
@@BeardedDanishViking wonder if they would Accept my "tasting cheque" 🤔😂😂😂
I really do respect the culinary arts as it takes much needed dedication to gain the experience and learn the skill that creating dishes like this takes. Ultimately you pay for art but you have to have an acquired taste for these types of dishes and a fat bank account to enjoy this and thousand dollar dinners just ain’t up my alley. Respect though
I absolutely LOVE this series.
Seven chefs spend four hours each day making a single salad in Michel Bras’ three star kitchen.
Four chefs at Dialogue created an 18-course tasting menu worthy of a star in a mall food court. I love Michel Bras, but I nearly cried when I heard Dialogue had closed.
We all loved what you were doing, chef Beran. Thank you, chef.
concept: just cover the food with leaves
Yes now you try it and show us your michelan stars.,...... Go on tell us more about concept ?
Bruce D'Mello salty
@@doby5153 na just have a brain . Only someone with no knowledge of Cooking would say that
Bruce D'Mello it was a joke though not that serious lol
@@brucedmello7670 another concept would be : learn how to take jokes and cover it with leaves:)💀
This is the most intense menu I've seen. It's incredible
It's overthought and pretentious as all hell
@@dalemartin7886 100% agree.
Fabulous amount of thought in every one of these dishes and the long story they tell.
I absolutely love this problem solving while eating concept. This looks fantastic.
This restaurant sounds incredible. The flowing menu is amazing
This is the kind of place you wanna stáge - lots of thoughtful, technical mise and prep
Definitely one work day would teach you a hundred new ways to think about food that could be useful in so many other restaurants. I'm sure they have a lot of prep allocated to what must be a daily barrage of people wanting to stage.
and lots of leaves
@@dkes955032 i
I love the idea of engagement with one another at the table with the dishes
I think the point of trying to get people to talk is not so much to... get them to talk- but rather to get them interested in the story of the food. It's a journey that diners go through and can enjoy with each other that creates a really wonderful and memorable experience. It's probably partly in thanks to this "more than food" idea that they got the Michelin star!
If I were paying $200 for an 18-course meal, I would definitely be interested in not only the food, but also what life decisions the chef took to end up there.
@ScarletGhost man i dont think $200 is going to cut it.
it's actually inspiring how much effort and thought some of these chefs put into their product....gives you hope seeing someone create something for taste, pleasure and quality over money and quanity
This is the first time I see this series where the food doesn't look appetizing
Yeah same , not very impressed. And prop would leave hungry
S S well there’s 18 courses so like idk man
@@epachy3892 18 courses of leaves covering dirt and bird converted into a beat (dirt veg) fluid ... at the end you get a dog toy kangaroo with leaf in it lmao ;-p
@@ParalelCosmos Dirt is very filling though isn't it?
Same here. Looks like the forest in the fall, not appetizing!😖
This is probably one of the most interesting of these presentations that I've seen.
so much thought and detail went into this, I salivated through the whole thing
I would love to try this restaurant, your menu is awesome and feeds the mind as well.
I like his thought process. And him covering things up but he covers up too much in my opinion, espically that beautiful squab breast
IMO he goes too far with the theme, a bit more subtlety and layers would be more interesting than just pushing the same idea over 18 courses
Perfectly expressed my thoughts!
The level of knowledge to pull off a restaurant like this is incredible
definitely the best meal i’ve had in LA. the only thing i didn’t like was the random mid meal deserts but other than that the dishes are god level. i’ll never forget the menthol desert or the mushroom consommé
By just listening the chef describe the course, I can already imagine the wonderful journey you ll be on throughout. This is one of the must-go-to restaurant.
I love these Michelin Star restaurants in unsuspecting places!
Slevlonder Co they seem more humble
@@peter5627 they seem pretentious 😂
If my mom said “I’m going to make you a whole dinner but you just can’t see it” 😂
"which spoon do you want"... mind altering conversation, so engaging.
The portions for these dishes are so astounding. That's like having one bite of food for 50++ dollars lmao
Is it like 50+ USD for the 18 course?
Portions* not proportions.
Also, I guess you don't understand the concept of gastronomic restaurants ? There are multiple dishes, in his case 18.
@@MasterChakra7 thank u for correcting me but that's just not the type of money I'd spend for this. I just feel like there are much more delicious food that could be bought and enjoyed with the amount of money one of these dishes are.
The dessert blew me away.
man everyone seems to hate this but as a wiccan i really really adore and appreciate what hes doin its what i try and do with my food as well, aligning different aspects of life with the earth, nd tht includes food
idk i appreciate it a lot i think its very very cool
So am I the only one digging this whole menu with a story line thing? I'm sold
I wish I understood this kind of food. More power to him and his leaves
I love the overthinking of food by the chefs - also great job doing the video. It feels like the video is accelerating when moving to spring which really underlines the concept of the menu.
the concept is mind-blowing
He puts so much hard work into his craft... Amazing.
This man’s mise en place is genius. Everything is so well structured and organized. I love it.
Chef Dave! what a legend!
A Restaurant not for social media but actually for real interactions between people . I love it
when i see the results of michelin plates, im like "that's it?"
this is an 18 course menu
@@sdfopsdmsdofjmp7863 yeah kinda i guess one course is literally a sip of beet juice
@@sdfopsdmsdofjmp7863 i guarantee you leave still hungry
I've been on a michelin-star-restaurant marathon the past few days and trust me, this restaurant has been the best so far!
@3,14 _ They serve water and ice cubes.
i have had this username since the mid 2000's. pretty cool to see a Michelin starred restaurant with the same name!
This looks absolutely astounding
in many cases a story line menu like this would kind of be a bit cheesy or over kill but this one is simple yet brilliant. I'm not one who cares much about anything but the food but this place sparks an interest.
Yeah too me its just cringey when they somehow relate a carrot to going to the zoo with their grandparents
It's crazy how much effort he put in and still used a metal spoon for caviar 😢😢
Stunning!
Wow this is really one of the most creative menu
personally i think his concepts are great and it makes me want to try his tasting menu every season
So much thought, so much creativity.... Making the guests get creative how to eat and go into "Dialogue" with each other. That was awesome to watch
What if people don't like to talk to the next table just to work out how to eat their food?
@@anekarice first thought comes to mind: visit a different restaurant?
@@NoDoSwLa a good one? See, this works both ways.
@@anekarice What's your point? If you're looking for this kind of concept, as shown here, it's for you. If you don't, go somewhere else.
@@NoDoSwLa My original point was that the level of artifice and pretense is a problem. Should you only go to this restaurant if you like to have a "Dialogue" with people at other tables? Is it acceptable at a top level restaurant that you should "fight" the food, because they didn't give you a knife? Should all patrons know this is going to be the case before they arrive? Is that fair to the customer?
People can and will go to other restaurants; that doesn't preclude the notion that some things are just bad ideas.
The point of my last comment was that we can argue about this as much as we want, but it's all subjective at the end of the day. You like the idea of the place and I don't. Maybe we should leave it at that.
Spotless and attention to details
Beautiful concept and execution Chef, can't wait for the day am in California
Imagine sitting through 18 bite sized courses in a high end restaurant where the idea is to throw you off and for you not to know what you're eating while being inspired to communicate to the people that are with you, which you would have done either way. And on top of that you're paying for a Michelin star meal in the middle of a food court. Broo
Hey man, just tell me which dirt spoon you want to eat so we can go home...
👏 amazing chef.absolute passion
Appreciated 👌🏻
Never thought I would hear a chef describe is dish saying “so it’s supposed to look like dirt” lmaoo
6:45 chef: " then they have to talk to eachother"
Me to the other person: we should of just gone to panda
Nah Panda is cancer
@@makegreenteanotwar i like panda
I love this process
Chef must be part scientist part artist... love the passion these guys have
this guy lost me at "we don't give them a knife because we don't want them to be comfortable" like it's a modern art museum or something lol
Yeah but what's wrong with not having a utensil that's NOT NEEDED?
@@kennyk8257 we have hands, utensils are never needed ;)
@@ElmoRitter if you wanna play sarcasm and not talk then that's ok
@@kennyk8257 whatever that means lol
Damn... I regret my decision to watch this in the middle of the night.. now I am starving
If this makes you hungry dude just go outside and eat some grass idk lol
Very creative & special!
Another great job 👏
Lol this is why i just go for pizza. Tastes good and is filling.
Respect this chef trying new things and taking risks! I would eat here in a second
It would also be over in 18 seconds.
Must admit to being in the 50-50 camp here: so much respect for the creativity, whilst also thinking it's all so over-the-top. 🤔
The food looked great!
Amazing! The unusual method of serving their dishes is amazing. Good luck Master chef!
I love his concept of all things won't be perfect when they fall. So he display them just like so.
That cod looks magnificent 😃
Amazing food guys, and an absolute credit to the Chef Profession keep up the great work and wishing you more and more success in future 🙏
I don’t about everyone else, but this is looked absolutely amazing!