A Chef Who GAVE UP His 3 Michelin Stars - (LAST VISIT + 100k Celebration) 

100%

Indeed.

wrr

Well if he keeps dropping over €10K on lunch, he’s gonna run out of capital!🐩💨

200k :)

Che Guevara profile picture checks out!

I’m similar! I think I commented when I first came across this site at about 8.6k subscribers about how does this site not have more!! Congrats Alexander!!

192k now, two weeks later :)

Are you a bot Nobody here comments about the video “Wow what a channel I’m new to this channel Can’t believe this channel Dude on this channel wow 🤮 What about the food? Am I the only one cringing at €130 JUICE pairing😂

You should go there before it closes!

Why does anyone care about this

I also booked in februari! It was almost sold out! The 7 course menu will be only 195€ 😯That's cheap! There's 1 star restaurants asking more. And the entire team stays the same! Floris has been running the kitchen for many years now. I am 100% sure these stars will come back very soon! I think I am going to be visiting many times next year because I am also sure with the stars, the prices will also return! 😂

@@bramleston5208 🤣 Yeah, I agree, this kind of experience is very costly. If I like the new menu I also will be going as many times as possible! Hof Van Cleve has always been worth the cost though. I remember when I was still working as sommelier on this level I got the opportunity to visit the best restaurants in the world. One day they surprised our team with a visit to Noma, thinking we would go to Hof Van Cleve. Our taxi bus took us to the airport instead of driving to Kruishoutem. It was a nice experience but until this day I will still tell everyone how I rather had been eating Peter Goossens food! Not to mention the absurd wines Hof Van Cleve have. And for me the bread and dessert is always my favorite part. Just because that's the most trivial at first glance. You can tell Peter learned from Robuchon! I probably don't have to tell you the story about Robuchon's mashed potatoes? Also something very trivial. But perfection is perfection. Not a grain of salt too much, not a drop of cream too few. Just the most simple thing but with absolute perfection! Just like sushi from Jiro Ono! There's 3 Michelin star chefs and there's these guys.... Legends! Maybe we meet each other at the new Hof van Cleve together next year, and discus if the bread is still the same! 😉I wonder why Alexander didn't mention how legendary it is? I always ask lot's of it between my wines. Everyone thinking it is to cleanse my palette because I used to be a sommelier....but in truth I just want the bread! 😅🤣😂

@@williamsaintclair4997 I must agree on the bread and dessert trolley. It looks so stupid and old fashioned. The presentation is way too old fashioned,...but WTF? It looks so stupid but when you taste it you get catapulted into another dimension. 🤯 I get your Robuchon reference! Having the best meat you ever tasted and there's this stupid looking plate with some mashed potatoes next to it. Presented in a way even your grandmother would do better!... But when you taste it, you don't care about the rest anymore! You just want more and more of it! Good tip to ask extra bread at Van Cleve! Also....The coffee for 25€ that included the all you can eat pastry.... it's going to be prepared by the same people but it will only cost 15€ now! That's ridiculous! Also very smart because for your first Michelin star they will check if the price is okay compared to the quality. I want to bet they will be back in the Michelin guide with not just one star. I have this feeling ( even before tasting anything) they will be back with 2 from the first time they get rated. And maybe even 3, because Hof Van Cleve is an institute! And I am sure the 10 years Floris worked under Peter was only so he would be sure his child would be in good care! The era of Hof Van Cleve is not over in my opinion. We are going to find out very soon. One last thing: Fuck Redzepi with his ants on shrimps! Maybe start with making some good bread before asking 600€ for a menu! 🙃😉😉😉😉

Oh, and talking wines....not the most impressive selection I ever saw but for sure top 10 in the world! 🤑

@@bramleston5208 it will a menu created by Floris, while until now it was a menu created by Peter and cooked by Floris and the team. Wonder if in next Michelin Guide, Hof van Cleve will get a mention (new guide for Belgium is released on Feb 26th. Might be a bit too early for the Floris 'version' of Hof Van Cleve.

Why are all the comments about Alex?? This is about the restaurant

Why are you people all commenting about subscribing and the channel THIS IS ABOUT FOOD

@@KCJbomberFTW so?

@@nicklim9299 so nobody has commented on the video I haven’t seen a single one it’s really really really weird

Absolutely bonkers. I’ve never seen anything like that in London / Paris / NYC. Even places like the ritz in London which is super expensive is half of that price.

It’s with all kinds of desserts…

Alcohol in "flambées" préparations is basically gone once it reaches your table, you still get the "flavors" and admitedly some might still be present but in quantities so small it's really nothing to worry about. Some other dishes might actually have an actual alcoholic content to them but then again, because of the dilution this time, the actual quantities you are consuming are probably comparable to what you'd have eating a couple of extremely ripe bananas.You obviously still are very much within your right to avoid thoses items but if physical health is your concern be assured that the risks related to alcohol in restaurant food are close to non existant unless you have a particular allergy or something of that nature.

Any thoughts on THE VIDEO