Appreciate the honest review in a great detail and explanation! This is my favorite series from you! I think this is one of those times where they focused so much on the concept that execution and expectations are missed.
That’s the goal! I’m wanting to speak my mind a bit more and have it be helpful - agree with you, concept is helpful and can “set the direction” but it shouldn’t detract away from flavor or execution.
I can give a list, but it wouldn't be that accurate to how I learned (mostly hands-on restaurant experience). Modernist Cuisine is head and shoulders above most any other singular cookbook, and I really benefited a lot from reading all of the volumes and taking notes on what I learned.
Seems from your take like this is the type of food that is conceptual and beautiful, but it doesn't deliver on pleasure or satisfaction that a person would want from eating out. Just looking a the patee it looked like it was missing some crunchy cracker or something to smear the patte on and undressed greens are not great. The food looked bland but I liked the presentations and it looks like they were using high quality ingredients. Thanks for showing us. Fun to see the dishes and hear your take. I liked how you deconstructed the way in which you would have liked to eat these dishes made so much sense.
Thank you for not making rosy content for the sake of being rosy. I'm often disappointed in wine pairings that are not thoughtful of the whole journey.
I disagree; the internet is flooded with people giving negative critiques/reviews to those two-often just for attention-as well as every other top chef in the world, not just in England. No way it would go viral in such a flooded fraction of the food reviewing world.
Yeah I'm less about the clout and more about 2 things...helping businesses do their best work, and improving my own palate (all while having fun at the same time).
In Norway when we would get the Skrei Cod I always thought it was pretty special, but that was region-specific. Agree there could’ve been a more interesting choice
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Appreciate the honest review in a great detail and explanation! This is my favorite series from you! I think this is one of those times where they focused so much on the concept that execution and expectations are missed.
That’s the goal! I’m wanting to speak my mind a bit more and have it be helpful - agree with you, concept is helpful and can “set the direction” but it shouldn’t detract away from flavor or execution.
@@justinkhanna Please keep up the awesome work you do! Thank you again for another video
Great info especially on the soup and bread
Right?
Could you possibly make a video about cook books you recommend that cover varying fields/types of cooking
I can give a list, but it wouldn't be that accurate to how I learned (mostly hands-on restaurant experience). Modernist Cuisine is head and shoulders above most any other singular cookbook, and I really benefited a lot from reading all of the volumes and taking notes on what I learned.
@@justinkhanna thank you so much for the recommendation. Are there any other books that were helpful?
Seems from your take like this is the type of food that is conceptual and beautiful, but it doesn't deliver on pleasure or satisfaction that a person would want from eating out. Just looking a the patee it looked like it was missing some crunchy cracker or something to smear the patte on and undressed greens are not great. The food looked bland but I liked the presentations and it looks like they were using high quality ingredients. Thanks for showing us. Fun to see the dishes and hear your take. I liked how you deconstructed the way in which you would have liked to eat these dishes made so much sense.
Yeah a lot of missed elements here - appreciate your thoughts
But that was the most fire spoon. 100% a few were copped haha
Ha yeah if I recall everyone got a different tiny spoon. Debatable if some were actually food-safe to eat off of...
Are you going to do a breakdown of the bear season 2
Yup, it'll be up by the end of July!
I love your videos dude! Are you still doing Kato and Pasjoli?
Kato is live!
i would have starved!
Yeah, For that much money I'd expect the menu to be better thought out, and the execution to be spot on! Too bad..
Thank you for not making rosy content for the sake of being rosy. I'm often disappointed in wine pairings that are not thoughtful of the whole journey.
No rosy glasses here 🤓
I immediately rolled my eyes seeing the stemless wine glasses. This isn't a beer garden.
A lot was off...
if you would do same thing to gordon or heston that would go viral :DDDDDD
I disagree; the internet is flooded with people giving negative critiques/reviews to those two-often just for attention-as well as every other top chef in the world, not just in England. No way it would go viral in such a flooded fraction of the food reviewing world.
Yeah I'm less about the clout and more about 2 things...helping businesses do their best work, and improving my own palate (all while having fun at the same time).
Cod on any tasting menu makes me sad somehow
In Norway when we would get the Skrei Cod I always thought it was pretty special, but that was region-specific. Agree there could’ve been a more interesting choice
Not black cod.
Wow, you must be so amazing, I suppose you have won a few James beard awards.
He has actually. 2 of them.
Nope, zero to speak of. I love going to eat, though!
@@justinkhanna no justin you HAVE TWO! REMEMBER! *cough cough*
this looks terrible. who puts these people in charge?