Really nice to see this harmony of the best products !! Very extraordinare and luxury. Finally the classic kitchen with a French base and slightly modern touch in these times of Nordic kitchen and minimalism. Bravo 👏🏻 and not to forget the amount of portion that’s value for money. For this restaurant I would drive to Germany.
How was the salmon prepared? And how was the Au Jus made? Everything looked amazing; I'd be worried about plating this on the busy night because of the time involved but I'm sure this restaurant has came up with something. Great job
during the service, there is a brigade of chefs working on each dish and on different courses hence the faster timing. This is just a demonstration and only the head chef preparing, so yes it will be faster. Its all prepared plus with the additional chefs
@@captainsubtext7446 And also, why does he say "Au Jus"? I mean, I know that's a popular American saying, but do they know the literal translation of the words "Au Jus"? Just say "Jus", as you did. Well, at least he's not complaining about the size of the portion.
it's a demonstration my friend, during service there are many chefs responsible for single ingredients on the dish, so once its called the course, in less than 3/4 minutes your dish will be arriving in your table, but it's good to remember that if you eat something at this level you wouldn't bother to wait even 15 minutes to taste that beauty.
I think I just realized an important fact of life- I don't want to eat in any restaurant where they use tweezers to prepare the dish. Thanks, but no thanks.
Less finger work now, but why needed at all. If Michelin can see this the chef will have no stars left , even caviar touched with not, for sure , clean fingers
