the amount of food thing is and I'm guessing, an american. the rest of the world does not eat our portion sizes and there are multiple course in these restaurants. don't be ignorant and just talk shit about something you don't understand. that dish is magic. food doesn't get cold that fast and they are way faster in service. i would bet ANYTHING that that napkin is cleaner than your hands right now. you should learn some of this stuff before you talk shit
Love how people who have never worked in a kitchen let alone a Michelin kitchen can comment like they're experts in the cuisine. Lmao. And no the food doesn't get cold most restaurants like these have specialized hot plates tjhat keep the food at temp. But most of you who have never worked in a kitchen wouldn't know that.
It are no specialized plates they just put them in a heat cabinet so they can warm up also a thing how they keep it warm are heat lamps.. so nothing special xd in a kitchen you have to look to the food what your making not arguing about who is the best or knows the most... Cooking is Passion not a contest..
people with no palate and no understanding of Michelin star cooking should not be critiquing in the comments section LOL you have no idea what you are talking about
I believe that the price of the meal is rational since the physical volume would not justify a value beyond that. I believe that in a few years we will have to take a microscope to the restaurant if we do not risk hurting ourselves with the tip of the stars.
lol i dont think putting food on a dish in a certain position and angle will change the taste, texture of the food i just prefer the old great restaurants over these pretentious stuff
2:12 into the video "Marinated in vinegar and olive oil" Looks left like wtf, We're charging for doing fuck all, lol. No replies thank-you! Ps. I do understand Michelin standards, I'm just simply talking about his look at that point in the video. Cracks me up, lol!
@@1DAVEL1 I completely agree with you crystall. Jason doesn't seem to understand the concept of heat lamps, nor does he see that directly behind Chef Goosens there is a team of chefs plating the exact same dish at a much faster speed so that the dish comes to your table at a very nice temperature for eating!
You're right Saketh, 300 dollars is in fact the price charged for an entire tasting menu of at least 6-10 courses where that venison dish constitutes only one course and is served before dessert at a time when some people are already full from the previous courses. In other words, you are foolish and should not comment on something you do not even remotely understand.
This is ridiculous. Form over function to the Nth degree. That dish probably costs north of $75 for a few (probably delicious) bites. I'd pay that kind of money at Jiro's sushi restaurant in Japan because he's all about the quality of the ingredients; not about every plate having to be a "work of art."
+Xamnosidda a 3 star restaurant will only ever use the highest quality ingredients. nothing less will do. so your comment made you look a bit stupid here.
You really think Jiro, a three-star chef in his own right only charges 75 dollars for his omakase course? I mean, the comment you made that implies that the food at Hof Van Cleve is not delicious or made up of quality ingredients already makes you sound foolish, but that statement really takes you over the edge😂😂
Yeah the guy with 3 stars michelin is ridiculous and make ugly disgusting pretentious food, you should start your own guide you are a quite a food critic.
i am from south east asia and i do understand what kind of food they are serve, something that beyond my imagination, the taste & the look, bravo..
the amount of food thing is and I'm guessing, an american. the rest of the world does not eat our portion sizes and there are multiple course in these restaurants. don't be ignorant and just talk shit about something you don't understand. that dish is magic. food doesn't get cold that fast and they are way faster in service. i would bet ANYTHING that that napkin is cleaner than your hands right now. you should learn some of this stuff before you talk shit
thats why we have heat lamps. so its warm and it looks good
who makes that plate?
Nice
belle assiette,nice plate
Did you sou VI the venison?
Love how people who have never worked in a kitchen let alone a Michelin kitchen can comment like they're experts in the cuisine. Lmao. And no the food doesn't get cold most restaurants like these have specialized hot plates tjhat keep the food at temp. But most of you who have never worked in a kitchen wouldn't know that.
It are no specialized plates they just put them in a heat cabinet so they can warm up also a thing how they keep it warm are heat lamps.. so nothing special xd in a kitchen you have to look to the food what your making not arguing about who is the best or knows the most... Cooking is Passion not a contest..
@@Deaconcommunity well said
Christine Gellar this all put on a hot plate, under hot lamps. I don't think he would get 3 stars if it were served cold ;)
I wonder how does the food stay hot?
they plate up underneath hot lights that keep the food hot while plating
people with no palate and no understanding of Michelin star cooking should not be critiquing in the comments section LOL you have no idea what you are talking about
Only because it's the norm. Doesn't mean it's good.
Same with oscars.
they're by sylvie coquet. more like 190 euros.
all you can eat !!
bon apettite, its 2 thousand dollars.
lol no wonder the restaurant got sky high prices on their food
1 ora per fare 1 piatto e che te magni?ma daiiii
nothing to eat haha but that taste so good
Impiattato pure male
zzz
How many peoples hands are on this cold snack!!!!!!
wacala!
4:35 "And here are your pretentious flowers bon apetit"
maxsKi Moose so you’ve tasted the dish?
“Feel free to make an ignorant comment about it.”
@@1DAVEL1 feel free to keep inflating your egos and serving elitist snobs foam
I believe that the price of the meal is rational since the physical volume would not justify a value beyond that. I believe that in a few years we will have to take a microscope to the restaurant if we do not risk hurting ourselves with the tip of the stars.
You’re right.
You’re mostly paying for the ego of a man who has never made a woman cum
By the time this presentation has been completed the whole dish would be stone cold. I like my food hot !
How sure are you?
and VOILA...cold when it arrives...
Use tweezers please!
Ben c'est bien les mignardises mais quand est-ce qu'on mange?
man wtf is this?!?!?!
And this will only run you at least $40 enjoy your four to six bites :)
+Michael Ketchu You mean four to six additional courses.
Oh I will, while you enjoy your minute rice by uncle Bens and Kraft Dinner.
i dont see cooking i see putting food on a plate...
this isn't about eating either, it's about tasting all these different tastes, textures, warm, cold together.
lol i dont think putting food on a dish in a certain position and angle will change the taste, texture of the food
i just prefer the old great restaurants over these pretentious stuff
drkInxgud it's about as many senses as possible of course :) and the eyes are a big part of food
Exactly!
2:12 into the video
"Marinated in vinegar and olive oil"
Looks left like wtf, We're charging for doing fuck all, lol. No replies thank-you!
Ps. I do understand Michelin standards, I'm just simply talking about his look at that point in the video. Cracks me up, lol!
lets not hope this is supposed to be hot ^^
So basically three star means every inch of your food has been handled, and is cold by the time it arrives at your table.
No it means that mediocre people like you can't and shouldn't access it.
No, its just means best of the best, something that your below average pallete and skills won’t achieve.
@@1DAVEL1 I completely agree with you crystall. Jason doesn't seem to understand the concept of heat lamps, nor does he see that directly behind Chef Goosens there is a team of chefs plating the exact same dish at a much faster speed so that the dish comes to your table at a very nice temperature for eating!
And that folks is 3 bites for $300 dollars. Might as well tuck in some silverware on the way out.
Funny, says noone ever.
You're right Saketh, 300 dollars is in fact the price charged for an entire tasting menu of at least 6-10 courses where that venison dish constitutes only one course and is served before dessert at a time when some people are already full from the previous courses. In other words, you are foolish and should not comment on something you do not even remotely understand.
Too much, toooo fucking much
This is not cooking. It's painting and takes a lot of time.
This is ridiculous. Form over function to the Nth degree. That dish probably costs north of $75 for a few (probably delicious) bites. I'd pay that kind of money at Jiro's sushi restaurant in Japan because he's all about the quality of the ingredients; not about every plate having to be a "work of art."
that's your choice then
+Xamnosidda a 3 star restaurant will only ever use the highest quality ingredients. nothing less will do. so your comment made you look a bit stupid here.
You really think Jiro, a three-star chef in his own right only charges 75 dollars for his omakase course? I mean, the comment you made that implies that the food at Hof Van Cleve is not delicious or made up of quality ingredients already makes you sound foolish, but that statement really takes you over the edge😂😂
Ridiculous
Yeah the guy with 3 stars michelin is ridiculous and make ugly disgusting pretentious food, you should start your own guide you are a quite a food critic.
Why?
pretentious
Ignorant
Wouldn’t call that cooking