AMAZING LANGOUSTINE DISH at 3 Michelin star ZILTE by Chef Viki Geunes (Antwerp, Belgium)
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- Опубліковано 30 лип 2022
- Top chef Viki Geunes prepares a wonderful dish with Langoustine, almonds, girolles, lardo and celeriac at his 3 Michelin star restaurant ZILTE in Antwerp, Belgium.
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What a great dish. Love these long format videos that show all the stages. Many of your videos from belgian restaurants are just astonishing.
Thanks so much!
Yes like it too. To See the kitchen and al the small steps between.
Beautiful..Crikey..No wonder it costs so much..If it takes that long to produce..with such love and care..Bravo Viki!
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Amazingly complex
Wow beautiful dish and a true chef at work. His movement is full of passion and heart
a masterclass, simply brilliant
Breathtaking
Wow! The amount of work is unbelievable!
Beautiful and unique dish, very professional work!
Thank you!
Phenomenal dish. Just wish the videographer got closer to the cooking stations!
That was great
the ya-rules mushrooms sounds so tasty
@@tomkeene14 no shit sherlock
Amazing video as usual!
Thanks!
nice cooking with great chef
thank you
Thank you!
amazing & interesting story
Thanks!
WOW
That just make world the same hunger after he made the commercial demo.
The amount of MEP that goes into this dish already is insane. I can't imagine prepping the whole menu, hat of to the kitchen crew!
How far into this dish do you think he gave up on the costing?
Incredible kitchen. I think I'll have just the langoustines...too many flavors if that's possible.
Look at the size of those langoustines, almost the size of his arms haha amazing
Insane preparation. This is so out there, I wonder how they can deliver this in consistant quality to 30-50 customers a night. Must be a nightmare on the line.
I swear I lost my hunger waiting for him to finish. Hope it was worth it.
he looks like the flashback chef from the Bear
How are you suppose decipher the flavours between the caramel and foam? They are premixed.. What's the point? It looks pretty just not practical for the customer for their own choice.
paparies
posh lasagne
The Chef never made this before I guess - by the way he handles the completed one. I would much prefer if his sous-chef or whoever cooks this daily would make it step by step-
heb je ook frikandel
the camera guy is too close, should have moved further back...
For me, to much wischi waschi
Nice use of the one board with cross contamination!!!
Does it really matter when it all goes on the same plate
@@lukoaap1996 absolutely it does .
Cross contamination of what? ... There's always one..
Jamie is a guy that heard something and then you thinks he need to tell the world, dont be a karen jamie
Langoustine and parmesan ... ummm almonds and mushroom. So much earth the poor langustine will not cope with all the strong flavors. I say.
Please give this 3 Michelin star chef a call to tell him you, a viewer on UA-cam, disagrees with his dish.
@@yves2831 I know, right😂 And this fool probably has never even tasted the dish🤦🏻♂️
Bs 🤣
Que de sophistication inutile et quel bazar sur le piano. N'importe quoi !
A great dish no doubt, but it spoke nothing of the terroir of Belgium to my mind.
Keeps licking at the leaves while plating. 🤮
Chef makes gigantic mess in kitchen for tiny plate of food.... jokes aside looks good, but just goes to show how important the well oiled kitchen brigade is in professional cooking.
I’ll bet
That’s stone cold by the time it gets to the table
Way too many steps in finishing the dish
you are not the most bright person are you
You are kidding, right? This is a demonstration where each component is made by one chef, step-by-step. In a real service, all of these individual components are prepped in advance, and then cooked and plated by many chefs, so five plates can be pushed out in a matter of a few minutes. I assure you, every dish you sample in this tasting menu will arrive either hot or cold as the chef intended.
This surgeon architect keeps his board so clean. The final product probably is placed before the client almost cold and ignores culinary marriages made in heaven (read Fernand Point, Escoffier etc.). Shrimp and cheese and mushrooms? Pretty bad. Long live simpler dishes with three ingredients.