Cooking with two Michelin star chef Jeroen Achtien - Cooking with the stars*

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Hey guys! Today is the second episode of my "Cooking with the stars!" series. In this series I'm cooking with my favorite chefs and today I'm cooking with two Michelin star chef Jeroen Achtien from restaurant Sense in Vitznau, Switzerland! It’s an unforced duck liver snow with marinaded pineapple, a jalapeno lemon gel, oyster, beurre noisette apple and caramelized sunflower seeds. All great recipes, so enjoy guys!
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Опубликовано:

2 авг 2024

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Комментарии : 79

@jackash6 Год назад

Man, I love this video! Especially since you're the only one I watch that can understand and explain to the viewer what we are experiencing. Many food channels try to explain the dishes but none like you can. I really transformed my cooking these last few years so much so many people think I'm a private chef! I still have ways to go until my understanding is at a level like yours and I hope I can create dishes like you and Jeroen Achtien!

@JulesCookingGlobal Год назад

You're to kind! I really appreciate the support and I'm glad I can be a small part of you amazing journey! Have a great day

@rcheskin Год назад

As always, an awesome video. I would have loved to know a little more about how Chef Achtien developed the dish - what was his inspiration, how he decided on the combination of flavors, etc...

@RobertLoyed Месяц назад

Great video and of course getting out to other chefs to look at different techniques and experimentations is really helpful to expand your culinary knowledge

@MattPuccini78 Месяц назад

This video deserve more views , well done Chefs

@ceramicholiness Год назад

This was phenomenal, thank you! I doubt I’ll ever try to recreate this dish as a whole, but there are so many of the components I’m absolutely going to try in different dishes. This channel is quickly becoming one of my favorites.

@JulesCookingGlobal Год назад

Thank you so much sir! Means a lot

@michiellensink9561 Год назад

Hi Jules, your video's and website are becoming my favourite. I love the fact that you do more advanced cooking techniques, which certainly caters to an interesting group of amateur cooks. In the last few years when I go to high end restaurants, I find the plant based recipes much more interesting than the ones that have meat/fish. I'd love to see more of that on your channel. Maybe some inspiration like mille feuille beetroot from Joris Bilderdijk or recipes from de nieuwe winkel in Nijmegen. Keep up the good work

@jaanasulli3838 Год назад

Thank you so much,Jules! You inspire me ❤️ I love all your videos. Can’t wait to see more

@danflick6669 Год назад

There aren’t many step by step instructables for cooking at this level. This is simply fascinating. Crazy amount of detail I’ve learned so much. Except where to find liquid nitrogen….

@marcellomaxwell 7 месяцев назад

Wow, Jules, that's truly an amazing video from you. The passion and professional level at which you both cook shine through with great enthusiasm and are incredibly inspiring. Thank you for the fantastic work you put into the video and for taking us along on your culinary journeys! You rock!

@eenwaargenoegen Год назад

What a joy to watch this beautiful video, full of knowledge and passion by two very sympathetic men, who also enjoy it immensely.

@gennarosavastano9062 10 месяцев назад

Wow this is next level 🤯

@rafaelglueck5114 4 месяца назад

Amazing!!! Chef!✌️

@PageToo Год назад

Thank you for this beautiful, educational and fun video. Enjoyed watching both of you work and loved the concept of the chefs delivering food to the diners. That would really enhance the experience.

@JulesCookingGlobal Год назад

It's also great when chefs bring and explain dishes. It really brings the dish to the next level

@Yugnav88 Год назад

Phenomenal episode!! Love the interview at the beginning and getting to know chef Achtien a bit. And what an amazing dish. That restaurant is now definitely on my to visit list!

@JulesCookingGlobal Год назад

That's so great to hear!

@Robbertbergmann Год назад

Two of the best chefs on the block 🎉

@gandgpolaroid6406 Год назад

Terrific video . Only learn for you 2. Impressive man . Awesome .

@yenne8888 Год назад

What a great inspiration from excellent chefs both of you . 👍🏻👍🏻

@JulesCookingGlobal Год назад

Appreciate it! Means the world. Have a good one 🙌🏼

@uzumakit5872 Год назад

I am soooo confused.. I don't know what's more beautiful? The Chefs, the dish, the restaurant, or the View in the video

@siciliandonkey8191 Год назад

We need more of this video please

@SundarandMomFusionKitchen Год назад

Excellent technique and great recipe

@nicolascristoforetti6939 Год назад

super techniques, et jolie au niveau graphique super chef!

@JM-xn8wp Год назад

Tip Top as Always.... you are a star Jules 🍻

@JulesCookingGlobal Год назад

Appreciate it! Means a lot

@user-zl8rj8lb3e Год назад

Amazing channel, really happy to have found this

@JulesCookingGlobal Год назад

Glad you like it!

@pauillacwine263 Месяц назад

Jeroen is now head-chef & owner @ restaurant Inter Scaldes in Kruiningen, Zeeland (Netherlands) and has a variant of the unforced duck liver with ice from beetroot and dry-aged beetroot and sunflowerseeds. It's ridiculously tasty.

@MattiaRepetto1 Год назад

Wonderfull your are both crazy, live it so much!!! Wonderfull dish thank you for sharing this ❤

@JulesCookingGlobal Год назад

Thank you Mattia!

@Mrs.Jenwagner Год назад

What a beautiful video!!! Just stunning!!!

@JulesCookingGlobal Год назад

Thank you so much Jennifer!

@MohamadHassoun-ci9tz Год назад

Amazing

@JulesCookingGlobal Год назад

Thank you Mohamad!

@clasifi1 Год назад

Jules, the production quality, video content, everything is amazing !! It almost pains me to say this but this material is even better than Gronda's latest "masterclass".

@JulesCookingGlobal Год назад

Thank you so much! Love making this new series, the next one is already on the agenda

@FabianKaeser1985 3 месяца назад

thanks for your channel =)

@arthurlegoat6120 Год назад

amazing !

@JulesCookingGlobal Год назад

Thanks Arthur 🙌🏼

@louigee9454 Год назад

This is some next level s***. Thank you so much for the insides, really inspiring !!!

@JulesCookingGlobal Год назад

Glad you like it! 🙌🏼

@enshlag9151 Год назад

Hi Jules ! Thanks for the nice content. Little question : why do you never use any pepper as a seasoning ? thanks!

@gab.lab.martins Год назад

"Curcuma" in English is turmeric.

@mattia_carciola Год назад

It's wonderful to see what's behind such dishes in a professional kitchen! One question: how don't the jalapeno seeds make the gel bitter? Is it because overall there's enough mass to balance it or the overall tartness of the lemon?

@chefamitmaurya7698 Год назад

Love from India dear chef👨‍🍳

@JulesCookingGlobal Год назад

Thank you so much! Have a great day 🙌🏼

@clasifi1 Год назад

Jules, i forgot to ask, will the full recipe also be available on your website ?

@ThaDUKE1127 Год назад

I love your videos and have learned a lot from them. I was curious if you could make a Beet dessert using red, gold and candy cane beets. I have a lot of vegans and vegetarians that are members of the fine dining club i am the chef at. just trying to get some more ideas for them. thanks for the help if you can.

@gnulio Год назад

Great video as usual. Are you gonna share the recipes on your website?

@JulesCookingGlobal Год назад

Just uploaded them 🙌🏼 www.julescooking.com/single-post/cooking-with-two-michelin-star-chef-jeroen-achtien

@greyhound4204 Год назад

Love this format. If possible it would be nice to have some of the doses used...but i understand if the chefs may want to keep their recipes a bit secret.

@vargazmen9520 Год назад

Nice chef! Very inspiring🙂 Hope you can give me some of your recipe😁..Thank you! I've always whatch your videos

@remcovandermeer Год назад

Dag Jules. Hoe krijg je het voor elkaar, de content is heel fraai, de edit is echt precies goed, net als je gerechten, (daar heb ik minder verstand van) ik kan me voorstellen dat er een hoop tijd in gaat zitten, lekker clean, to the point. Ik geniet er van. Wou ik even zeggen. Ik geef het door!

@IAmShepherd Год назад

Hey Jules, how do you/michelin star cooks create such dishes? For example, when I'm thinking of combining ingredients X, Y and Z for a dish, I already can find it difficult to know how it will work and how it will balance out. I can't imagine having to do this with such strange combinations, and such difficult preparations. How long does it usually take for you to build a dish? Does it come to you naturally? Or do you first create 20 dishes that weren't quite good enough before the viewer sees your videos? Maybe it's a fun idea to make a video about how you combine flavors!

@MrMaltesumpf Год назад

Hej, i can’t see the recipe on julescooking yet. Is it uploaded?

@Toermalijn1 Год назад

Wauh. So beautiful 💓

@bchauser5152 Год назад

What mixer was it? A Robot Coupé? Do you know the model?

@logikgr Год назад

2:06 I didn't know that Daniel Ricciardo also has cooking chops.

@JulesCookingGlobal Год назад

😂😂

@KennethDC1337 Год назад

Another restaurant on my to go list 😅

@JulesCookingGlobal Год назад

Haha brilliant!

@KennethDC1337 Год назад

@@JulesCookingGlobal Van waar heb je je snijplank trouwens? :) Lijkt me handig met dat bakje daaronder.

@samuelye4547 Год назад

🥰

@JulesCookingGlobal Год назад

Appreciate it Samuel 🔥

@keivin41 Год назад

How to store the duck liver powder? I wonder.

@JulesCookingGlobal Год назад

You can store it covered in the freezer

@keivin41 Год назад

Thank you! I love cooking and I am passionate like you, and I really love your videos.

@123Andersonev Год назад

where do you guys get all your stoneware out of curiosity?

@JulesCookingGlobal Год назад

My plates are from J.L.Coquet, I visited them this year and made this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NTRmYJVUt3o.html I'm not sure where Chef Jeroen bought this plate. I'll ask him

@123Andersonev Год назад

@@JulesCookingGlobal thanks jules, just realised i'm not the only one who's asked 😂

@uzumakit5872 Год назад

No wonder at the end they say.. That will be $9999 It takes so much effort

@katharinavonzitzewitz826 11 месяцев назад

Looks soo beautiful! But I personaly can't stand the scraping noise of silverware on all these ceramic plates and dishes...Wouldn't korean wooden spoons, for excample ,not be more suitable for the look AND Sound? What do you think? Otherwise...gogeous delicious creative plates very few people are priviliged to try 🎉

@Stelaras03 Год назад

yes, for sure you look like my neighbour

@davidbacon2505 Год назад

Dear Chef Jules, ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D4H6aFV7W9A.html On the right hand side of the chef uniform have this letter "H", what's that mean?