I take you to some of the world’s most exclusive 3 Michelin-star restaurants. We will take the tour, sample the menu and then decide, is it really worth it?
My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission - to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people And that’s where you come in. So join me for a taste of luxury. Welcome to Alexander the Guest.
tags: Fine Dining, Michelin star, Chefs, Best Chefs, Best Restaurants, Gourmet, best food, world’s best restaurant, food
Well I don’t think Ferran and the Spanish revolution killed French cuisine but they just made it impossible for them explain those expensive prices without a multi course of at least 10-35# despite the service or ambiance
One of my best cuisine related experiences was an omakase sushi in Tokyo at one of the more renowned places. You simply dont know how good food can taste like if you never had Otoro and Uni prepared by a sushi master.
Loved your review. The restaurant is beautiful indeed, and has so much room for further inovation. I agree that too much storytelling halts the experience, I think the real deal is to let consumers take its own conclusions. Is it the best? Let food speak for itself.
I went to Disfrutar in 2019. Classic menu was focused on presentation and texture, but taste was forgotten. Met the 3 chefs. Good service, meh ambiance, and meh decor. 7/10 at best. Sounds like the restaurant has since improved 🤣.
Following your video, I dined at Boury last month, but I was extremely disappointed. I have a shellfish allergy, and in five dishes containing shellfish, only the main component was changed. All five plates were completely unbalanced because the accompaniments were not designed to complement the main component. For instance, everyone received lobster with sea buckthorn, celeriac, and apple, while I received exactly the same dish but with sweetbreads. It simply didn't work. Considering there are more than 20 chefs in the kitchen, I find this situation ridiculous. Why couldn't I be offered a completely different dish? That's something you would expect from such a restaurant. Overall, I found the flavors disappointing. Even the extra dish of caviar at 55 euros was a letdown. Pieces of cooked white asparagus with the cooking liquid and caviar tasted like nothing.
Great video, but just goes to show, that this level of cooking has left the basic joy of great produce and ingredients to focus rather on chemical sensations and what I like to call "mayo-kitchen" style food. Surely it's creative and breaking boundaries and kudos for that. Great to experience your experience here before being let down thinking its 3 x as good as the 1 star Michelin kitchens - that usually are less mayo'i and still a place where you can expect a great steak or solid meal.
Nei commenti si parla spesso di INTEGRITÀ, di ONESTÀ. Ma di cosa stiamo parlando? Cosa significano Integrità, Onestà ecc... in relazione ... a una RECENSIONE di un Ristorante? Penso che su questo argomento cruciale si abbiano OPINIONI DIVERSE e/o opinioni poco definite e chiare. Come deve essere una recensione onesta? Come si deve svolgere una recensione onesta? Per chi si scrive una recensione e perché? Al servizio di chi si scrive una recensione? Dopo aver risposto a queste domande bisogna rispondere a questa: come va svolta una recensione onesta? Con quali modalità? Con qual criteri?
The food is appealing and looked fun but they are focusing to much in strange presentation and it was painful watching you pull ot a single prawn....busy and not calm...it overwhelmed me watching it, also it was so bright and just not quite professionally ran...but I would gladly still go
Great clip! It looks very cool, but a bit over the top. I prefer to enjoy my meals with my friends. I don’t enjoy all the gimmicky endless “presentation” it interferes with my enjoyment of the meal. But as usual your clip was both entertaining and informative 👍
Molti di coloro che frequentano questa tipologia di ristorante ... non sanno nulla di cucina molecolare, di cosa significa cucina d'avanguardia, di cosa significa cucina "creativa". Non sanno la differenza tra CREATIVITÀ e ESIBIZIONISMO TECNICO (con lo scopo di ... Stupire) Cercano WOW!!!
In the end, after watching all the dishes, i just want to say: You wasted money and those are not actually amazing dishes to eat. Just an experiments only.
Was lucky enough to have lunch there about a year ago before they were named number 1 in the world. It is indeed amazing, and also verges on overloading your senses. I imagine it is nigh impossible to get a reservation at this point
This chef (like all great chefs) truly understands the concept of ‘flavour’ and that decadence is ultimately a result of ingenuity, which doesn’t necessarily require luxury ingredients or copious amounts of butter.
It's always extraordinary to experience. But I agree that sometimes the 10, 15 or 25 course degustation menus are too much! I remember Maido in Lima, such wonderful food, but on our first visit we went the 15 course Degustation. Everything was delicious, amazing, superb. But by the end, it was total overload. I could barely remember some of the courses, except the stand outs. But I learnt from it, I don't think I would order a degustation again if it was more than 6 or 7 courses.
