Canard à La Presse at Restaurant Marchal in Copenhagen | Feat. The Foodalist
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- Опубліковано 28 гру 2018
- Andreas Bagh is the executive chef at the one-Michelin-starred restaurant Marchal inside the venerable Hotel D'Angleterre in Copenhagen. Based on classic French cuisine, with added inspiration from the New Nordic style as well as internationally, he serves some of the most flavor-packed and well-balanced dishes I have eaten. His cooking has not yet gotten the praise it deserves. In terms of taste and technique, Marchal definitely defends a second star. The lack of that accolade may simply be because the Michelin Guide seems to favor long tasting menus. At Marchal, they only have an à la carte menu in order to give the customers the freedom of choice and to offer a different experience than most other restaurants at this level in the Danish capital. One of the signature dishes on the menu is the whole turbot, which was one of the best servings I had in 2018 (link below). Another, is the famous French dish - canard à la presse. A whole roasted duck is carved tableside, before the carcass is pressed for blood that later acts as the emulsifier in the sauce. The performance takes place in front of the guests.
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That's what I'm talking about...! A Chef who does not want to make "pretty" food, but food that looks real, "gives you comfort", and tastes good. I am sick and tired of seeing foams, gels, and all the typical ways of garnishing, setting up a dish, and presenting it. We need more chefs like this guy.
The chef is very honest about his capacity. Anders and Kaitlin both r doing a wonderful job of teaching the world about Nordic cuisine.
Can’t believe this is only a 1 star. So much luxury, even the amount of caviar used to finish the turbot sauce was insane
Such a great content! Thank you for sharing this experience with us. I like it when the chef talks about the dish, it makes me understand the type of food the restarant serves better!
Like the chef said in the video, it's good to have more variety in that type of fine dining. Everyone it seems is doing tasting menus, nice to have some high quality a la carte options.
I like the way the chef thinks or his philosophy. Cooking what i would like to eat is most definitely the most important value if you cook something for others. Cuz it delivers you “the joy” in creation
What a refreshing perspective he gives. I wouldn't mind spending money there. I know I'd leave happy, refreshed and SATISFIED.
Really loved the chefs perspective!
Thank you for sharing again. The chef looks like a meal😘
Tasting menus are sometimes like buffets, trading quality for quantity. I like this guy's style. Serve one high quality dish and let the customer enjoy it slowly
this is satisfying: a full dish - of fine cuisine - made by a nice chef
I was eating something while watching this and I literally choked on my food when I saw the chef. Dang 🔥
Astonishing, beautiful. Unique and delicious!
Great video as always!
Nice to see more well shot Michelin star level restaurant content on UA-cam. Don't think I may ever get to eat at these restaurants so it's experience to see it from your perspective. I would suggest to record some videos once in a while talking about some of your recent very good, memorable dining experiences. Thanks for all these videos!
Good to see a chef with a different style. Anders when is the next video coming??
The chef is beautiful!
This immersive dining shots are outstanding. You deserve more audience as the people needs to see better contents too ...
Seems like that whole turbo was enough for more than two people? Did you have two meals there? How much of the Duck does a couple actually get after half of it is used in the press. Looks so delicious I want to visit. Good to see a change from the tasting menu format and the instagram designed plating.
Very good!!