How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn - Mise En Place
2019 ж. 3 Қар.
8 080 900 Рет қаралды
On the first episode of Mise En Place, we follow chef Fredrik Berselius as he and his team prepare for dinner service at two-Michelin-Starred Aska in Brooklyn, leaving no detail unscrutinized
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Should dinner come with a foot on it? Also, be sure to follow Fredrik on ig for updates instagram.com/fredrikberselius
Yes it should!
@@markus65520 nope!
Depends whos foot
Two schools of thought. A) Honour the ingredient by keeping it in its natural shape as much as possible. B) If you can't eat it, don't put it on the plate.
@@lefthandright01 Who says you can't eat it?
I'm constantly reminding myself that a Michelin star is given out by a tire company.
Yeah very strange. It started by people using Michelin maps to go around new countries they have never been asking also to places to eat. Then the restaurant guide happen
Wow I didn't even know they were the same company. That's crazy
@Arwydd Hays novelty? 1926
This just ruined my night...
@Arwydd Hays I don't think so at all but to each their own. The century of legacy speaks more to me than some god chefs considering they are the ones that hand out the stars to the god chefs. It is positioned above any individual chef which adds to the pretigeous nature of it.
The thin line between a sociopath and a Michelin Star chef
"line"
That’s called a true entrepreneur as opposed to a lifestyle entrepreneur. One builds an empire and often is called a sociopath because they let nothing get in the way of their vision. Lifestyles build wealth to support their fantasies. The former is extremely rare, which is why it’s so fascinating.
@Luis Alberto Pérez Nájera lol
@Luis Alberto Pérez Nájera So you suppose you are better at preparing meat than a Michellin star chef?
@Luis Alberto Pérez Nájera if the birds had salmonella disease, the supplier company would be accused first. I don't think he doesn't choose a qualified supplier.
"I think it's an honor to eat this little guy"I'm a chef myself and that statement gives me so much respect for this Chef!👍
Despite those dishes he makes, he looks like a very calm and stable chef comparing to other chefs I've seen on youtube, usually every chefs look emotional but this one is an exception.
He's from Sweeden
Nordic chefs just seem ridiculously calm, even in highly stressed situations.
@@inspectornl Gordon Ramsay should take lessons from him
Imagine being yoinked out of the water and cracked open with a knife only for you to not be good enough to make it on the tasting menu and just used as a substitution. I'd be pretty heated tbf
god , you just made my day
@@dh7222 Yeah, I see that as the bigger issue.
Pretty disrespectful to the food imo
you wouldn't care one bit because you are dead! That and your brain cannot comprehend language or any concept of a restaurant or menu because you are an animal.
You can make pescatarians happy.
"We received this king crab alive" *Rips it's face off with a giant knife*
Crab rave sad noises
That’s actually them most humane way to kill crab and lobster. Instantaneous. Much much better than boiling them alive.
But is the crab going to be ok after this show?
@@robindabank565 yes
@@jWikid ok that's releaving
I've never dined at a Michelin starred restaurant, but after watching all of these episodes of Mise en place it seems like a prerequisite to getting a star is serving caviar prominently.
And copious amounts of truffles 🤣🤣
They actually do serve a copious amount of caviar here. About half the courses feature it.
Well, I ate at a one-star Michelin restaurant a few years back and there wasn't one single dish with caviar and not even a whiff of truffles. It was still absolutely heavenly. I don't know if it's more a feature in the American Michelin-starred places they feature on this channel or what.
@@avalen767 Oh interesting. What style of food was the restaurant?
@@kevinchan3668 It was a fairly long time ago, but it was Nordic-influenced French haute cuisine. Fairly typical fancy Michelin faire, just no caviar or truffles.
Those dishes could be served in contact lens cases as takeaways.
underrated comment😂😂😂
l000l
Guy is soo calm. “One of our main ingredients didn’t show up. I guess we’ll find something else.”
That's his Swedish mindset
He already killed the guy who was supposed to deliver it.
@@danaltamirano2546 u can only hope
Pretty standard in a commercial kitchen.
What was he supposed to do? Start throwing feces everywhere?
"These langoustines are a bit jet lagged" *knifes it through the head*
LILMS 😂😂
I was disappointed when he didn't look up and say not anymore
ROFL
I chuckled about 10 seconds to this comment. Well done.
Well, can't have jet lag if you're dead
I’m the type of diner if you decorate my dish with rocks... I will probably put it in my mouth
I had dinner there, but first time seeing this video. I am shocked how he simply comes up with these ideas on the go and with a calmness.
*King crab exists* Chef: “Peace was never an option”
Mc OOF 160 likes for this?
@@TheGodYouWishYouKnew Oof
1K by me
Riley W It’s not funny though
@@TheGodYouWishYouKnew what is, is how it's making you salty
Diner: it's been over 30 minutes where is my disg Waiter: my apologies sir the chef is still placing flower pedals on your peas.
😂
@ZackM bit classist mate.
@@TotalWarDesigner Petals dude ....
@ZackM peasants
I'm just looking at all that delicate plating, like: um...what? There should be a Michelin Star system in place that sets a maximum plating time of 5 minutes. Just to see how other more realistic companies do. If it takes longer than that. Something is wrong. The Michelin system wasn't intending to get that far in artistic prep requirement, but it did anyways. It leaves no room for other fantastic places that are deemed less quality because don't see plating as a main priority. I think the best restaurant to eat at would be the equivalent of a -3 Star restaurant. Just a couple notches below an official rating. Similar style but not that prestige baggage and stress that comes with it, to maintain that star.
You know fredrik and chris are banging
Lol what?
@@joshstern3940 he meant their heads against the wall at times when the ingredients are not available and they don't have other options
@@Nurg1982 lol
Had the pleasure of talking with and eating Chef Berselius food. Not sure if I could work along side him but he is food focused and a great chef.
To be honest, he's one of the most chilled out chef I've ever seen to run a Michelin Star restaurant on this channel, right up there with the chicken restaurant dude in Singapore.
which singapore restaurant is it?
Cai Hui Jay Fai
He's just acting for the camera
@@caihui9642 hawker chan
@@smallcheddar4986 If this is acting, I would rather see this than 90% of the chef acting themselves either as if they are at the apex of wisdom where everything coming out of their mouth is the second coming of Christ or bossing their cooks needlessly (yes, that includes Gordon Ramsay sometimes).
this guy is 40 and somehow i would believe him that he is a unique looking 20 year old just starting out as a chef
He's 40?? I was watching this thinking damn this guy's doing alright in his career for being in his 20s
@Ivan Drago even his mannerisms are that of a young person
I thought he was 19 lmao
40????????????
@@redvenice7253 chill
I like this chef. He's detailed but also seems very chill
This chefs creativity is magical. Every dish is like a fairy tale. Watching these preparations gave me inner peace.
It gave me stress
Gave me gas.
"They're a little bit jet-lagged" *5 seconds later, splits the head in half and rips if off*
To be fair, that's probably the most painless and humane way to kill them, but I still loled at that bit.
@@JiaRuAu The more humane way to do it is to freeze kill it. Gradually decreasing the temperature of the water until it dies. They usually tell people that putting a knife to its head is "humane" but its only the most effective without having too much trouble.
@@Raphael-vf6rq The more we eat at vegan / vegetarian restaurants the more clearly other restaurants see that human is not a creature entitled to limitless and utterly painful chopping, splitting, roasting, burning.
@@Raphael-vf6rq doesn't freezing them to death lower the quality of their meat?
@@zkrwiikosci Ok vegan.
Both Jesus and Michelin chefs share at least one similarity: Both can feed 5000 people with 2 fishes and 5 loaves of bread
🤣 so true
And the price can feed more 10000!
😂😂😂
@Chewbacca I'm pretty sure that even though the individual portions are small as hell, you pay once to get a course of like 6-10 different dishes. Edit: He said in the vide you get 14 of them, surely that's enough food!
@@TheDinis553 14 courses may seem like a lot but from my experiences, course menus from these restaurants do not make you full. Its meant to be an experience and not just to eat but to enjoy the atmosphere and visuals. All the food is good but they rarely ever fill you up.
As a vegetarian, I kind of agree with his interpretation of eating the bird. People want to eat meat but not acknowledge where it comes from. They want to eat meat that was torn apart and pressed into a burger, but they freak out when they see bird feet. As he says, it is an honor to be able to eat an animal. It should be treated as something special, we should be aware of the privilege. I hope one day, meat can be treated as a delicacy again.
Boooo!!! We hate you!!!!
boooo
Greatly said, we often stop appreciating things that become common for us.
@Jericho Kilmanja vegetarian food lacks essential vitamins
@@jaeboogie2786 shush looser
Chefs are so underrated... I'm training to be a chef and I have found a level of respect for all chefs that is so high
Watch some American le cordon bleu videos on here...and you'll lose that respect...scammers out there buddy
Insanely overrated you mean...
You need to work in it to truly understand it, which I have done so I honestly think whatever y'all want
5:58 “not everyone is expecting to go to a two star michelin restaurant and eat... eat an onion” LMAO THE BEST PART OF THE WHOLE VIDEO
He then proceeds to serve the onion
well, it was an onion in a 14 course meal tho' :D
@@akronakron4352 "you can still feel cheated by a 14 course meal"
@@sr7olsniper to be fair, high grade pine mushrooms can be more expensive than truffles
I didn't expected to eat carpenter ants at #1 restaurant in the world, Noma , but I did....
"In general, people have NO idea where their food comes from" 100%, very well said.
@Margaret Kpeh The king crab was intended to replace the scallops, but then he decided instead it would be used as a meat substitute for diners requiring or requesting a pescatarian alternative. This pheasant dish might indeed be replaced by the crab! As he said, an onion can be just as valuable as a piece of fish or meat! I think his philosophy is something we should aspire to. Meat and fish have their place, for too long they've ruled the plate, de facto.
*nods while eating doritos*
@@anothertarnishedone5960 thanks for that one
mother nature?
Tbh I would like to keep it that way. If you aren't rich and can afford only the best food 24/7 you better don't know what the food industry is doing in detail. :/
He's in love with cooking and everything he's making it's beautiful
these guys take pretentious to the best level, and i say pretentious because fine dining is pretentious (lol) but they aren’t. so much craft and skill in their work and i’m sure they’ve had humble beginnings.
"I would like the steak please." "Outstanding sir, we will get the mother from the farm and get her pregnant immediately."
I read this in a british accent.
amazing
@@27toten lol
@@27toten same lol
@@27toten It comes automatically
Did this dude just literally peel a whole bowl of individual peas....?
and with the ring on
peas are from the mediterranean, so hes a fraud.
@KillTheTank YouRE aN AmeRIcaN aREnt YoU
@@Chrisxulo u r one of those fuckwits
HELLO EVERYBODY!
5:10 It's so good to know that they take that into consideration.
I think their respect for the animal being used brings something special to this restaurant
This is the culinary equivalent of writing an essay the morning of the day it's due and still somehow getting an A.
I'd give him an "F." Chefs like this are ridiculous and nothing but foodie con men. He is serving what essentially is an 14 course service of bite size snacks and getting away with charging way too much for them.
@@longwhitemane Fine dining is not about being full from eating, it is about the experience. No one forces you to survive at fine dining restaurants. Me personally, I dont think I will ever do it either, but you have to respect their craft and dedication to it.
@@longwhitemane this just shows that you've never been to a fine dining restaurant. they look bit sized but after the 14 you are still very much full
@@longwhitemane ffs they literally serve one piece of meat on a course, like tf.
@@alter4442 dats normal in fine dinning restaurant, your there to explore flavors and experience. Ur there for long ass course meal and can last for hrs its not a quickie meal.
He looks like that one guy who would secretly purge every year
saeta he kind of looks like the guy from the first purge movie.. the whack job
Chris Albanese yes! The guy that comes to the house with his creepy friends
Lol
I just woke my children ! 😂😂
a lot of Scandinavians have that scary look to them lol My whole heritage is northern European and I'v been told I look like I purge too lmao
always a pleasure to see enjoying what they do, not everyone could say this...
this is the first time i watch a video about food and i don't get hungry
Honestly... All the food looked unsatisfying or gross. Medium rare poultry plated with moss? 1 shrimp tail plated with rocks? Some onion slivers? Extremely pretentious stuff
We need straight documentary seasons on these restaurants. I would easily watch 12 episodes about one restaurant.
Try chef's table on Netflix, pretty good.
Cooking shows are badass forms of entertainment. That’s what makes Ramsay a genius
Go old school, gordon ramsays boiling point, and even before then, 'marco'
@@jackieenois Yep, Chef's Table was the originator of these type of restaurant high end documentaries.
@@jackieenois I was just about to say. Chefs Table is the best!
"They're a little bit jet lagged..." 3:06 Well, that woke him up.
😂😂😂 🗡🦐
But he went back to sleep...forever....
The eyes immediately open up when he got stabbed 😂
I really appreciate people who are totally dedicated to their art and produce a high quality product, no matter what it is.
Telling a customer that a dish is unavailable because of weather makes you seem very locally sustainable.
locally as in the planet earth? You know that sometimes because of weather or animal population/crop season some ingredients are not available all the time, everywhere.
Me: eats all 14 courses in 2 min flat without tasting anything. Chef: complete silence and disappointment
You paid, he really doesn’t care. 😅
@@ljlarrea If i cooked it i would be disappointed. If you gave me the same expression as you would at McDonald's I'd be pissed.
@@styrineee5887 i'd agree with that, I know that these 14 course meals can range from 200$ to 20k$ but. using mf'ing tweezers to pinpoint every detail just to have some dude swallow it whole lol would defeat the purpose
Me: so wheres the main course?
Richard Sec deadass though
“Did you put the onion on there yet?” “Hand me the microscope, I can’t remember”
Looks like a restaurant where you eat, and then go for some junk food to actually eat.
@@OverG88 ive never eaten at that fancy of a resturant before let alone one with more than one meal, never really seemed worth it to spend a couple hundred on food for a night, might as well pay my rent first.
Lmao
@@OverG88 Ive been to one 3 star (Gordon Ramsays), a couple of 2 star (Vollmers, Fäviken, Jordnær) and quite a few 1 star restaurants and I have never been disappointed "volume-wise" whenever I had a multi-course tasting menu. The only place I remember that I thought "I want more" after the dessert was after a 3 course lunch at Gordon Ramsays but that was partly because it was so good.
😂😂😂
"Restaurants are about problem solving" - I am borrowing this catch phrase to use in my own line of work hehe. What a wonderful insight into nordic seafood.
I love the style of this series -def the food show ive always wanted - focusing on the creative vibration ,craftsmanship and team work = less drama - more dahrma :)
bloody well said mate.
I feel like i owe him money just for staring at his food.
Eat this 💩
I’m not impressed I feel like you owe me money for replying to your comment
@@Jc-si6pj Can i pay you in pelvis strikes?
Lmao
Ignore the /whooosh Your comment is hilarious tho. 😂
damn that king crab really got For Honor executed
INCREDIBILIS!
I miss playing for honor i got the game by psplus and it expired and i cant play it anymore
Infernami no one asking idiot
@@dreal0g857 Everyone's free to what they can say
His head exploded with juices
love that swedish accent, so easy to recognize!
I always recognize a fellow swede the second I hear one :) Greetings from Sweden!
I don’t remember seeing any of these dishes in Skyrim.
You can't make yourself a target with sweetroll thieves around every corner.
Skyrim belongs to the Nords!
@@korppi164 u damned stormcloaks !!!!
These food aren't meant for Nords. Just look at their size.
I’ll stick to my skooma thank you
Dude served an onion as a whole dish bro... That’s cold.
In gourmet there's both dishes and courses. This would not serve as a course. Of course you get other big meals during your 14 servings.
Shrek would enjoy it.
Ryan Grech true. Shame they don’t sell eyeballs
Melvin you’d be surprised how many chefs do things like that.... I knew one that has a dish that’s straight up tomato’s on the vine still
onions are really great with a sprinkle of vinegar and some chunjang sauce
The details omg. Impressive!
That was the longest suspense after “ I never want to use the term make it work.” Lol like...😝
6:15 “I think the ginkgo has to go. It came too late to the party.” - Gotta love chef lingo.
His accent sounds expensive
That’s a requirement to get your first star. The food quality is what gets you your second
He sounds super Swedish, which he is
@@_Wos_ I guess he was tired of paying obscene amounts of taxes. That is why he is in America.
That's what a swedish accent sounds like. Most of us doesn't sound like the swedish chef.
And a bit sexy ;)
Last week I was binge watching kitchen nightmares. Now it's all about this channel! Incredible
0:26 don't know why it looks so satisfying to look at.
me agreeing to everything in this video while enjoying a cup of noodles from walmart.
Haaaaa
Ah the new answer to knowing where your food is coming from 😁
LMAO
All while imagining your eating what's in the screen
Mr. Fancy here while I eat a brick of rice and spam aka musubi from my local 7-11.
Notice how he quickly dispactches everything that is alive, even if it it's small in size. More people should respect this.
@Veit Schrumpf did you see him use the organs?
What a wonderful comment bud. I wish everybody thought like you (us).
Yet we let people suffer slowly at end of life care.
@szs voc maybe he thought you said he respected the fact that he decapitated everything that was alive. I had to think for a second and read it a few times to understand what he said.
Love that these guys are getting a bunch of ingredients from New England
This is my favourite Episode of star restaurants
This guy feels more like an artisan than a chef honestly
what is the difference?
Not really. But ok.
@@irishkelly2062 Artisans work with actual tools. Not cooking implements. Think SCULPTOR.
@@isorokudonothis is from the Oxford Dictionary: noun a worker in a skilled trade, especially one that involves making things by hand. Try being a nicer person to talk to...
Heard a couple of stories of chef's going into that area. It kills them to see their work taken in not seriously by customers.
"I think it is an honor to eat this bird". That is what is missing in our modern approach to food - humility, respect and awe.
We need to respect and appreciate the animal that died to feed us. Too many times we take meat for granted without appreciating that a life has been lost.
Or, weird approach, we just dont kill birds for food..
hubert wrobel no, bird is good
What do you mean he beheaded a king crab only to say it wasnt good enough
@@hubertwrobel9561 So ur telling me that the bird, one of the most common and important part of many food chains, including ours, should not be killed for food? okay bud
beautiful dishes. true masterpieces.
All of this food looks amazing
“Yes I’d like the bowl full of rocks please.” 👌
that'll be 47.99 thank you.
That langoustine is just an eatable decoration
A full bowl ? Youre asking too much... 3 pieces "BEAUTIFUL" presented. That'll be 30$ now XD
Ohh you mean the le de rock?
It honestly seems the staff enjoys working at the restaurant. It seems to a good work environment, especially considering the tremendous pressure of a starred restaurant. Very pleasant and interesting video.
I thought the same, it looked extremely relaxing, especially himself the head chef.
@@HiSpeedOxygen It's never relaxing, but it can be very rewarding, especially when you pull off a good night despite an issue like the scallops. It can be a very hellish, or very fulfilling field depending on who you're with and what you're doing.
While I agree that it did indeed look like a relaxed and good work environment; it's not hard to act this way on camera if they drop by once. I'm sure that there will be very stressful and more negative days; however at the end of the day, they get fulfilment out of creating amazing food.
You can feel the passion everyone there has for the food. When you have a common goal and a shared mentality, work is a joy
Maybe he brought the work ethics from Sweden
It’s simply a commitment to excellence.
this chef made onions sounds like a super luxurious dish xD
diner: where is my food? server: sorry we're still growing the cow...
Hence the several year long reservation period to get a table. ^_^
But here is your grain....
Warden top heavy
3:05 he was surprised, his eyes show
LMAO
3:04
he was like: ._. o_o
Thought he was coming for a spa day
This man is an artist and a plate is his canvass
Lol I’m watching this while eating the fried eggs I just burnt 😂
Me: i am gonna open a restaurant and i am aiming for 3 michelin stars. Caviar supplier : i got you, bro
Truffle supplier : keep it 100%
Some random vegetable that you've never heard of supplier: I got u fam
As a person who is poor as fck. I REAAAALLLLYYYYY want to try caviar and truffles. And foie gras. And sharks fin and swallows nest. You know what, I WANT TO TASTE ALL OF THE LUXURIOUS INGREDIENTS of the world. And it will be my goal one day.
@Mr123456789and not sure what you're trying to rebut here. My point still stands
@damplips damplips ok mr fancy pants
"i dont think the crab will work" replaces with a plate of onions
Just looking at this food I already feel like I'm hungry again after eating it, and I haven't eaten it.
drinking game: take a shot every time he says essentially
The crabs looks nice, I will save them for myself to eat later. Let’s serve these bozos some onions and randoms that fell out of my tree.
Legit
Lul
If it doesn't suit the menu and the taste is off people will notice these kinds of things. In a tasting menu everything has to have cohesion you don't just serve something to serve something that dish flows with the dining course. The onion and nuts is an onion soup it doesn't overpower the other courses and it doesn't take away from the other course hence the symmetry which is why they served it.
@Willian Liandra so basically just toss a whole bunch of nothing and call it food. You clearly have never eaten at any fine dining or Michelin starred restaurants. If the dining experience is poor you don't get to keep your stars you lose them and you're judged constantly secretly by inspectors. When your budget is 500-1000 dollars per dinner you expect to eat something amazing not something someone threw onto a plate and called it food.
@Willian Liandra tru
I like how he feels it is an honor to eat the bird (and presumably the other animals as well), most people don't think about that.
I think it’s important to take just a second to at least respect what you are eating. Humans are so far removed from the butchering process that they think about food as a packaged item on a dish and not something that was living and experiencing the world through its own eyes.
It's sad that people are thinking like that nowadays. I am always pissed when the food in my college does not taste good. It's like the chefs there dishonored those animals. Just imagine you getting defaced like that after your dead...
that's most good cooks mentality though. They're highly ranked cooks because they look at food and ingredients differently than the regular person, and that's what they try and show customers through their cooking.
This is one reason I respect (most) hunters. They are far more in touch with the food they are eating, not only did they have some part in butchering the animal, they harvested the animal in its habitat... I cant say I've done that
Most high tier chefs and most hunters are the only people who feel that way. I truly agree with him on serving the bird with exposed feet, it was a living animal, and its important to see and process what you are eating
This restaurant is like an art gallery. Wow.
I’d be still starving after those dishes!
well its a 17 course meal. if they serve full plates, maximum your stomach could take would be 2 or 3 courses.
Chef: Here are Langoustines. They're a little bit jetlagged. We'll start processing them for tonight. Shrimp: O.O 3:05
Poor guy 😂
I didn't catch that at all. Man we are some brutal creatures.
Yes 😥
He literally Said the name, they aint shrimp
I’m glad someone else caught that things eyes popping out of its head as it’s being split open
This is something I'm too poor to understand.
I wouldnt understand it even if I was rich, those leaves on the plate that are gone in like 2 bites just arent worth the time to eat to someone like me.
@@steve88luv well i think the "rich" can buy a lot food if they want but they want quality over quantity just because they can
No sense at all. I love tasty food, which is why I want a full size dinner plate FULL.
I’ll try to explain as best as I can. See, these Michelin starred restaurants are very different from most of your favorites. For one thing, you have a higher chance of getting struck by lightning than to eat as a walk-in at one these restaurants; the reason behind that is many of the ingredients these chefs use are some of the most expensive, high-maintenance, and rare in the world, and that’s without taking into account the sheer amount of customer these restaurants get. In order to eat in one of these, you would need to make reservations months, if not years in advance. Now, why do chefs charge such ridiculous for such small amounts of food? Like I said, most of these ingredients are ridiculously expensive, and the amount of clientele they have to serve is extremely high, meaning that the costs of operations huge. Another thing to consider is that in these restaurants, you will be served multiple small dishes(in that specific restaurant, it’s 14 dishes), each requiring a specific preparation and plating. Why not one huge dish instead of so many small ones? Depending on the restaurant, this may be the case but the only one I know of is “Alinea” in Chicago. What’s this experience that a lot of people talk about? Have you ever visited a country a felt astonished by the beauty, culture, or history behind it? Have you ever read an eye-opening book that had left a tremendous impact in you? Have you ever seen a sight of nature you can’t help but stare at it in amazement? Chefs of these really high-end restaurants are trying to get you to have a similar experience through the medium of food; how they decide to go about this is entirely up to them.
Rich people eat really tasty, expensive food all the time. So the only way they can have something 'special' is to pay an OCD chef to very carefully make scallop heart tartare.
now it makes perfect sense why these dishes are so expensive. definitely want to give it a try
i would loveee to work with this chef. he's so calm
I feel we caught him on a bad day, what with some of his food not coming in.
Some? One. The scallops.
#chefslife If its not that its something else, believe me.
@@brandonmatthews4112 I have been trying to get feta for like 3 weeks but covid said no soo
@@jasonbell6670 why do you want feta? just use some Kraft slices it's easy
I love how they acknowledge although it is a 14 course tasting you could still feel cheated
Imagine going in hungry and leaving still hungry
dude.for ur next birthday (i hope it comes) ask for a voucher, u will see, u will leave full.
@@dennis2society Jealous of what exactly? An onion and a bird leg? Honestly stfu
@@masterticcu35 14 course meal. An onion and a bird leg are not filling, but an onion, a bird leg and 12 more things? yes
you don't go there when you are starving.
The flowers on the plates are beautiful
Let's be honest, this chef looks like an anime villain.
He just wants to live a quiet life
The purge 1
Shadow cover his eyes while he smirks*
Dont worry, soon he will monolouging all of his evil master plan to audience and flash backing for 3 episode so protagonist can stop them before it happen
Food Wars fanfic irl
I like the way he perfectly aligns the ramp seeds. It's that kind of presentation that makes this meal well worth the $200-$300 dollars. I can't tell you how many times I've eaten at non-Michelin starred restaurants and ended up having to send my food back because the ramp seeds were misaligned.
Same
Every single time bro
Preach
Brilliant
Yes
When you finally get yourself full in this restaurants then you gonna have your eyes popped out looking that check
These restaurants are not for stuffing your face, they're for experiencing and enjoying the many different flavors of different dishes. I think a lot of people don't realise that when they see these portion sizes.
I love this series
Ppl keep saying how the courses are small, but we have to keep in mind that there are 14 courses.
Still small, not enough for me
@@amirulhakim6562 ah, americans
@@22z83 im asian lmaoo
@@amirulhakim6562 big asian apparently
@@22z83 yeaa have a big appetite but im not fat nor overweight ahahaha
Damn the work this man puts into his craft is impressive.
And still Karen is not happy.
wasted time on crap is not work or craft.
"Wow that was tasty.. now lets go get something to eat...im starving"
14 course meal is extremely filling you peasant
@@lt3997 ok Crack Rust God
Yo! That quail dish I would feel like an eagle robbing the nest. The final plate looked straight up like a nest with the foot hanging out.
I’d eat a meal here and then would have to get McDonald’s on the way home
You don't understand this type of eating then. Eating this is about experience. This isn't meant to cure your hunger.
Joseph Lange it’s essentially an art - I get it. What I said was more of a joke. Anyway, the experience isn’t meant for everyone. The $265-$295 per person price tag can also get in the way for many people.
@@JesusRiveraisthebest A big price tag doesnt bother me but i like good food not pretentious arty food.
@@thunderbug8640 A gastronomic meal (in france at least) is like 7 to 9 dishes for the whole course. You'd be satiated
Jesus Rivera 😂😂 same here lol.
It takes one spoon to wipe out the whole dish off the universe. Impressive
More like half of teaspoon whilr you can grab other delicious food that worth 15$
@@zzpotato1238 $10 my man.
@@bigman88george3 yeah thanks for correcting me
This guy reminds me of a certain somebody. "New card. Whaddya think?" Berselius slides his card across the table; it's off-white, with the words Fredrik Berselius: MICHELIN STAR CHEF centered and embossed in black. The assembled party gasp in admiration