The thing with the small portions is, that when you have so many courses. 7 at least, you want small portions so that you are not filled up after the second serving
That waiter or manager explaining all the dishes is perfect... i mean the way he dresses up himself, facial expression, and slight intonation on ingredients that need to be pronounced... Perfect!
Nick Yang I agree, reminds me of the server from monte python “meaning of life”.... I was just waiting for him to come out with mints that are”wafer thin”! 😉
Now that's a 3 star that is legit earned. The creavity, fusion, and flavours is just out of this world. The plating is not pretentious and easy to execute in the kitchen. The technique is mastered as well. A well earned 3 star.
The first few dishes I was like "oh no, is this gonna be one of those Michelin star restaurants that measures 'creativity' by how many iterations of caviar, truffles, foie gras, oysters and edible gold it can squeeze into its dishes?" But then it turned out to be a very nice, balanced menu with surprisingly big portions and some pretty interesting dishes. Feels good to be pleasantly surprised!
Agreed. Really fucking amateurish back and forths. Just show the plates without the fucking nausea. If you need to do all that, then clearly the food and these fancy places you visit were never really worth it! THINK!
That technique actually works but the thing is after you do it your supposed to put it in slow motion. And if you're getting really fancy with your food porn you can do a speed ramp as the camera approaches the food and right when the food gets close you transition to slow motion and the camera sort of "floats" over the food. It's a pretty popular technique. He had the right idea with the camera movement he just forgot the post production
Thats just incredieble how he is controlling the fusion into the courses. Not being hardcore traditional but adding other elements that builds the dishes. Epic!
I absolutely love this. To me, this is truly modern French cuisine. There seems to be no trendy, molecular bullshit but there is a lot of innovation and a clear sense of influence and traditional learning. Just a wonderful display of refinement of technique and use of great ingredients. Makes me want to cook.
I watched few vids now ,and just noticed this restaurant offers not only very fine cuisine, but also decent portions , place where you actually maybe dont go out hungry . And I liked the server , relaxed but very professional, not stiff or upper lip server .
This place looks amazing!! the food, the portion size (by Michelin restaurant standards), the front of house was so friendly and knowledgable, and as for those desserts... mmmmm. I would love to eat here.
So fortunate that we live close to the small city of Baiersbronn where this fabulous restaurant is located. Have been there several times on special occasions. We paid for two 600-800 € for each visit, was worth it!
You're doing good and highlighting the right things, but as others have pointed out you need to work on your transitions. Also not every shot need movement or dutch angles. Its hard to keep up.
Good point. I was starting to feel a little sea sick! I also feel that I didn’t see enough of the food, camera pulled away too quick. Image quality was there though, but more time needed on the FOOD!!!
presumably your captain doesn't speak english as a first language, but he does so fluently that his occasional mispronunciations are almost endearing. "Dan-DILL-ee-on" was my fav.
First time ever watching 3 stars restaurant that i believe that I will be happy to pay 1000 and not feeling reaping off looking for some greasy mcd joint
All those dishes that were shown. Were they for 1 single person? That is are all of them served per person in the 16 courses? Coz the portion size looks quite big imo. So it would be quite difficult to eat all of that in 1 go. And that's huge coming from me considering I myself am a glutton.
Finally you arent eating a picometer of food, very happy, finally a michelin starred restaurant with, not large portions, but still large enough to actually enjoy it properly
@@brianmortensen2325 . . . Which ' guy ' is that - ?.. The fellow who knows that ... ' Crozes Hermitage ' is not ' Hermitage ' ... - an obvious and basic distinction or one of the ' o t h e r s ' , that does not ? ..
in Italy we have a couple like you guys, but they speak in the videos and comment the meals, you have to try ths way because people really appreciate that kind of videos. 🌈
@@EliteLife ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H8ZJANriSNk.html guys this is my advice, you can also create videos in a different way, but your consideration wouldn't hurt :) have a good day 🙂
I really love your videos as you have full descriptions of the dish and the shot quality as well, only critique would be the way it is shot as watching your videos with the constant zooming in and out or tilting of angles do give me a headache after a while. Other than that, keep up the good work!
The waiter a top professional, best I have seen! And the food is just right, however, the portions seem a bit big for a tasting menu. I would perhaps manage 4-5 at most at this size.
I don't understand when chefs say." The biggest challenge is to get the best quality produce" . My mom is a Chef in Mexico and she always used very common ingredients. And she made the most amazing entomatadas . Which are made out of fried corn tortillas.tomato sauce but I can tell you se did Have a technique on how to make that sauce which was a layered cooked of adding the sauce wich gave it a true tomatoe taste a little garlic onion and jalapeño. So incredible. To me .. and this is just my persona opinion. If you dontknow how to work with what you have are you a true artist in the kitchen?.
Your comment is literally the only one I see mentioning small portions. But good on you, copying the most unoriginal comment style to try and be funny.
Nice Video. However the camera movement feels way to hectic and the subtitles are 1st mostly not needed as they speak English and 2nd they cover up the food which is why Im watching the video in the first place.
Eines der besten deutschen Restaurants aller Zeiten. Leider hat das Jahr mit dem Großbrand und Corona sehr negativ begonnen. Aber es geht wieder weiter!
I originally worked there as a the Gueridon Chef but when we started doing mucous mornay I was promoted to the Mucoudon Chef and would finish the dish at the table
Unfortunately the main (old) part of the Restaurant burnt down a few months ago, but they plan on restoring everything. I'm living near it and hope they will continue to do well in the future.
4:33 he said 'we are in ile de la reunion', nothing to do with reunion (meeting) but its the name of a french colony, he says this because of the tropical aromas in his desert
I don't particularly like that when get a shot of the food that you always tilt towards the left while dollying in and since since the shots are fast paced it feels like I'm on a roller coaster. Some suggestions I have are that you should dolly in slowly (you can tilt slightly left or right but make sure it's slow) and/or have still shots of the food.
![3 Michelin star tasting menu [16-course]: Schwarzwaldstube](/img/logo.svg){kind=logo}
