Two schools of thought. A) Honour the ingredient by keeping it in its natural shape as much as possible. B) If you can't eat it, don't put it on the plate.
Imagine being yoinked out of the water and cracked open with a knife only for you to not be good enough to make it on the tasting menu and just used as a substitution. I'd be pretty heated tbf
you wouldn't care one bit because you are dead! That and your brain cannot comprehend language or any concept of a restaurant or menu because you are an animal.
Yeah very strange. It started by people using Michelin maps to go around new countries they have never been asking also to places to eat. Then the restaurant guide happen
@Arwydd Hays I don't think so at all but to each their own. The century of legacy speaks more to me than some god chefs considering they are the ones that hand out the stars to the god chefs. It is positioned above any individual chef which adds to the pretigeous nature of it.
That’s called a true entrepreneur as opposed to a lifestyle entrepreneur. One builds an empire and often is called a sociopath because they let nothing get in the way of their vision. Lifestyles build wealth to support their fantasies. The former is extremely rare, which is why it’s so fascinating.
@Luis Alberto Pérez Nájera if the birds had salmonella disease, the supplier company would be accused first. I don't think he doesn't choose a qualified supplier.
Despite those dishes he makes, he looks like a very calm and stable chef comparing to other chefs I've seen on youtube, usually every chefs look emotional but this one is an exception.
To be honest, he's one of the most chilled out chef I've ever seen to run a Michelin Star restaurant on this channel, right up there with the chicken restaurant dude in Singapore.
@@smallcheddar4986 If this is acting, I would rather see this than 90% of the chef acting themselves either as if they are at the apex of wisdom where everything coming out of their mouth is the second coming of Christ or bossing their cooks needlessly (yes, that includes Gordon Ramsay sometimes).
@Margaret Kpeh The king crab was intended to replace the scallops, but then he decided instead it would be used as a meat substitute for diners requiring or requesting a pescatarian alternative. This pheasant dish might indeed be replaced by the crab! As he said, an onion can be just as valuable as a piece of fish or meat! I think his philosophy is something we should aspire to. Meat and fish have their place, for too long they've ruled the plate, de facto.
Tbh I would like to keep it that way. If you aren't rich and can afford only the best food 24/7 you better don't know what the food industry is doing in detail. :/
I've never dined at a Michelin starred restaurant, but after watching all of these episodes of Mise en place it seems like a prerequisite to getting a star is serving caviar prominently.
Well, I ate at a one-star Michelin restaurant a few years back and there wasn't one single dish with caviar and not even a whiff of truffles. It was still absolutely heavenly. I don't know if it's more a feature in the American Michelin-starred places they feature on this channel or what.
@@kevinchan3668 It was a fairly long time ago, but it was Nordic-influenced French haute cuisine. Fairly typical fancy Michelin faire, just no caviar or truffles.
@Chewbacca I'm pretty sure that even though the individual portions are small as hell, you pay once to get a course of like 6-10 different dishes. Edit: He said in the vide you get 14 of them, surely that's enough food!
@@TheDinis553 14 courses may seem like a lot but from my experiences, course menus from these restaurants do not make you full. Its meant to be an experience and not just to eat but to enjoy the atmosphere and visuals. All the food is good but they rarely ever fill you up.
@@JiaRuAu The more humane way to do it is to freeze kill it. Gradually decreasing the temperature of the water until it dies. They usually tell people that putting a knife to its head is "humane" but its only the most effective without having too much trouble.
@@Raphael-vf6rq The more we eat at vegan / vegetarian restaurants the more clearly other restaurants see that human is not a creature entitled to limitless and utterly painful chopping, splitting, roasting, burning.
I'm just looking at all that delicate plating, like: um...what? There should be a Michelin Star system in place that sets a maximum plating time of 5 minutes. Just to see how other more realistic companies do. If it takes longer than that. Something is wrong. The Michelin system wasn't intending to get that far in artistic prep requirement, but it did anyways. It leaves no room for other fantastic places that are deemed less quality because don't see plating as a main priority. I think the best restaurant to eat at would be the equivalent of a -3 Star restaurant. Just a couple notches below an official rating. Similar style but not that prestige baggage and stress that comes with it, to maintain that star.
I'd give him an "F." Chefs like this are ridiculous and nothing but foodie con men. He is serving what essentially is an 14 course service of bite size snacks and getting away with charging way too much for them.
@@longwhitemane Fine dining is not about being full from eating, it is about the experience. No one forces you to survive at fine dining restaurants. Me personally, I dont think I will ever do it either, but you have to respect their craft and dedication to it.
@@alter4442 dats normal in fine dinning restaurant, your there to explore flavors and experience. Ur there for long ass course meal and can last for hrs its not a quickie meal.
As a vegetarian, I kind of agree with his interpretation of eating the bird. People want to eat meat but not acknowledge where it comes from. They want to eat meat that was torn apart and pressed into a burger, but they freak out when they see bird feet. As he says, it is an honor to be able to eat an animal. It should be treated as something special, we should be aware of the privilege. I hope one day, meat can be treated as a delicacy again.
It honestly seems the staff enjoys working at the restaurant. It seems to a good work environment, especially considering the tremendous pressure of a starred restaurant. Very pleasant and interesting video.
@@HiSpeedOxygen It's never relaxing, but it can be very rewarding, especially when you pull off a good night despite an issue like the scallops. It can be a very hellish, or very fulfilling field depending on who you're with and what you're doing.
While I agree that it did indeed look like a relaxed and good work environment; it's not hard to act this way on camera if they drop by once. I'm sure that there will be very stressful and more negative days; however at the end of the day, they get fulfilment out of creating amazing food.
@@styrineee5887 i'd agree with that, I know that these 14 course meals can range from 200$ to 20k$ but. using mf'ing tweezers to pinpoint every detail just to have some dude swallow it whole lol would defeat the purpose
@@isorokudonothis is from the Oxford Dictionary: noun a worker in a skilled trade, especially one that involves making things by hand. Try being a nicer person to talk to...
@@OverG88 ive never eaten at that fancy of a resturant before let alone one with more than one meal, never really seemed worth it to spend a couple hundred on food for a night, might as well pay my rent first.
@@OverG88 Ive been to one 3 star (Gordon Ramsays), a couple of 2 star (Vollmers, Fäviken, Jordnær) and quite a few 1 star restaurants and I have never been disappointed "volume-wise" whenever I had a multi-course tasting menu. The only place I remember that I thought "I want more" after the dessert was after a 3 course lunch at Gordon Ramsays but that was partly because it was so good.
We need to respect and appreciate the animal that died to feed us. Too many times we take meat for granted without appreciating that a life has been lost.
@@hubertwrobel9561 So ur telling me that the bird, one of the most common and important part of many food chains, including ours, should not be killed for food? okay bud
@szs voc maybe he thought you said he respected the fact that he decapitated everything that was alive. I had to think for a second and read it a few times to understand what he said.
locally as in the planet earth? You know that sometimes because of weather or animal population/crop season some ingredients are not available all the time, everywhere.
I wouldnt understand it even if I was rich, those leaves on the plate that are gone in like 2 bites just arent worth the time to eat to someone like me.
Rich people eat really tasty, expensive food all the time. So the only way they can have something 'special' is to pay an OCD chef to very carefully make scallop heart tartare.
As a person who is poor as fck. I REAAAALLLLYYYYY want to try caviar and truffles. And foie gras. And sharks fin and swallows nest. You know what, I WANT TO TASTE ALL OF THE LUXURIOUS INGREDIENTS of the world. And it will be my goal one day.
Joseph Lange it’s essentially an art - I get it. What I said was more of a joke. Anyway, the experience isn’t meant for everyone. The $265-$295 per person price tag can also get in the way for many people.
If it doesn't suit the menu and the taste is off people will notice these kinds of things. In a tasting menu everything has to have cohesion you don't just serve something to serve something that dish flows with the dining course. The onion and nuts is an onion soup it doesn't overpower the other courses and it doesn't take away from the other course hence the symmetry which is why they served it.
@Willian Liandra so basically just toss a whole bunch of nothing and call it food. You clearly have never eaten at any fine dining or Michelin starred restaurants. If the dining experience is poor you don't get to keep your stars you lose them and you're judged constantly secretly by inspectors. When your budget is 500-1000 dollars per dinner you expect to eat something amazing not something someone threw onto a plate and called it food.
Dont worry, soon he will monolouging all of his evil master plan to audience and flash backing for 3 episode so protagonist can stop them before it happen
@@lt3997 yeah some people really do think they only eat that one item when there are a lot of courses on a menu, you rarely go home hungry in a fine dining restaurant, I read some even puke because they're so full, I guess because they assume the same thing and came in half full already 😅.
these guys take pretentious to the best level, and i say pretentious because fine dining is pretentious (lol) but they aren’t. so much craft and skill in their work and i’m sure they’ve had humble beginnings.
I like the way he perfectly aligns the ramp seeds. It's that kind of presentation that makes this meal well worth the $200-$300 dollars. I can't tell you how many times I've eaten at non-Michelin starred restaurants and ended up having to send my food back because the ramp seeds were misaligned.
I think it’s important to take just a second to at least respect what you are eating. Humans are so far removed from the butchering process that they think about food as a packaged item on a dish and not something that was living and experiencing the world through its own eyes.
It's sad that people are thinking like that nowadays. I am always pissed when the food in my college does not taste good. It's like the chefs there dishonored those animals. Just imagine you getting defaced like that after your dead...
that's most good cooks mentality though. They're highly ranked cooks because they look at food and ingredients differently than the regular person, and that's what they try and show customers through their cooking.
This is one reason I respect (most) hunters. They are far more in touch with the food they are eating, not only did they have some part in butchering the animal, they harvested the animal in its habitat... I cant say I've done that
Most high tier chefs and most hunters are the only people who feel that way. I truly agree with him on serving the bird with exposed feet, it was a living animal, and its important to see and process what you are eating
This guy reminds me of a certain somebody. "New card. Whaddya think?" Berselius slides his card across the table; it's off-white, with the words Fredrik Berselius: MICHELIN STAR CHEF centered and embossed in black. The assembled party gasp in admiration
@@Teanagemewtantninja You don't understand the idea of eating at a place like this if the concern is feeling full when you are done; and they did say they were serving 14 courses so that will all add up especially when you take into account the drinks you are pairing with each dish and any type of amuse or other items such as bread between courses. You go to a place like this to experience foods that you can't realistically create at home which have been created by chefs who have spent years studying and working to improve their skills, and a lot of the products they work with are not something you can simply buy at the local market. If you want to get full and have no care about quality or taste, go to McDonalds or old country buffet; I mean, the idea with that whole notion of "empty wallet and still hungry" says this isn't your idea of an experience or you've simply never experienced food of such quality.
Yep, a lot of chefs have OCD. It's the only way you can mentally tolerate working in a place like that. Michelin star chefs take it to a ridiculous level. Some literally drive themselves crazy and committe suicide over these stupid stars.
@@Pauly421 Pretty much. To get to the highest level in any field demands you have a bit of crazy in you. I do IT, and I've seen many guys get burned out from the workload and change careers in their 30s. Updates, patches, security protocols, continuously learning about new tech, debugging code, constantly on call, etc. And then the slightest little hiccup in the system, and everyone is instantly pointing fingers at the IT guy. Every career will get more insane and stressful the higher you move up.
@@Fermion. You're totally right. To truly succeed at something you need to be a bit obsessed with it, to the point of being a bit mad, that or just get crazy lucky, or both. Having the right stuff at the right time is lightning in a bottle, and so many industries are so damned fickle.
@@David-gh8er Exactly. That's why I get so annoyed when people comment on these videos like: hur hur I can go to my local bbq place and get 10x as much food for 1/10 of the price!!!
Nordic food: I literally wait for the trees in the back of the restaurant to drop fruit, collect it, toast the fruits individually and slip the skins off one by one in order to create new dishes Eater: oh ok cool Japanese food: I lost my job and had spare cash so I started a ramen shop. My dad made noodles once, too. Eater: *GET THE ORCHESTRA*
I mean, this isn't exactly a difference between "nordic food" and "Japanese food". Eater has plenty of vids about sushi chefs and others who put every bit as much preparation into their food and care with their sourcing as this guy. Like, there aren't many nordic-themed restaurants in general, and tbh I'm kinda disappointed that the only video I've seen on one is focused on a kinda pretentious tasting menu that I'll never be able to afford. I'd like for them to find a popular nordic-themed joint at the same sort of price point as the places they do burger and ramen shops, where they don't put more time into making food than eating it, and where a working-class person with a love for food could get started, I just don't think there are that many. Like, they've done videos with the exact same story as you describe for "Japanese food" but its an American making burgers, fried chicken, street food, or other things that are actually accessible to people.
@Tara-Duncan McLeod Well it is a two star Michelin restaraunt, so I expect it to be pretentious. As for the 'Nordic' part that seems more of a buzzword. Just different species of fish and some sparse traditional cooking.
@@jbs9373 Yeah, I was just saying to not compare the 2-michelin starred place at no doubt extremely high prices to the no-michelin stars place with low prices. And yeah, looking at the style of cooking it still seems to be the very decorative, fat-and-aromatic based cooking that typifies traditional upper class french cooking (that tends to get Michelin stars). The video barely even explains that they use some ingredients from Norway, and does virtually nothing to explain the nature of "Nordic cooking". They spend far more time explaining how much effort they put into the food and showing us many slices of onions than they do really demonstrating any meaningful value resulting from that effort.
The onion thing at least looks approachable. The half-raw clams made me cringe, and the weird blob things scare me. Is that caviar? Just a big salty wad of caviar? The truffles though... I'm getting the truffle stuff whatever that is. Screw all this other mamby pamby nonsense. Maybe a quail leg too.
@@TheSaucyBoi5683 Depends on the style of kitchen however when you have ambitions of being a michelin resturant you got to adapt your menu to what you got. I've worked in everything from a lowly street pub to a 1 star resturant and sure you always have to adapt but not to this extreme level. Now I am happy working at a semi ambitious small resturant. I unfortunally can't go too nuts with the creative process due to us having limited ammounts of time and guests aswell that I have to work the kitchen pretty much solo. Michelin star resturant work is not my cup of tea to be honest its fun and very creative but also very heircharcy based I prefer the more relaxed attitude of resturants who wants to serve amazing food but don't have the aspiration to become a michelin star resturant.
he's not insulting gordon??? He's just saying this guy has a really relaxing atmosphere at his restaurant, even while prepping. And I agree, Gordon is a hell of a chef but his kitchens are really high intensity and often high stress.
@@DanielPodlovics The atmosphere in HK is not like in his restaurants. It's a show. It has to be like this cause poeple love it. Look at Gordon in private cooking videos or videos where he is with his staf. He is calm and respectful. He don't need to be agresive cause he works with experienced shefs who know what they are doing. In HK it is scripted that they are in the high stress situation, have few hours to know whole new menu and make along other quests.
I've eaten at Aska twice, both this year. It is a very unique experience as far as fine dining goes. The food is very very subtle and subdued. They really do want you to think about each dish as you consume it. It's light and highly refined, with even the richer courses being purposefully tiny (even compared to other similar fine dining establishments). I do feel that some of the painstaking approach to each component does get lost occasionally (they address this a bit in the video where Berselius questions whether one can actually taste each ingredient). There were a few occasions where I scratched my head and thought that all their work didn't actually amount to a more delicious bite of food. I was also disappointed by the amount of repetition from a winter meal to a summer meal. At least half of the menu consisted of repeats, which felt really off considering how much they champion seasonality. Nitpicks like these are what make it a 2-star restaurant rather than a 3. All that said, I do recommend Aska for its novelty and commitment to interesting food prepared in very thoughtful ways (assuming you have the cash of course, which is always a huge consideration with a restaurant like this!)
i mean you see right here that often these situations arise because of circumstances out of the chefs control. not a reason to ream the chef or the establishment, but an opportunity to look into a new dish personalized by your chef. you are the first to try that dish, savor it
@@FaytTheXpert exactly, i totally understand that something like that would be out of the restaurant's control but at the very least they should make a price adjustment for swapping out scallops for onions
@@sangeethsivan2172 while that is correct, they did include cooking and the op is most likely referring to how he spent a majority of his time plating rather than anything else
The Executive Chef is the oversight and the last line of defense for the kitchen. The Sous Chef is the right hand man and will be in charge of more cooking than the Executive Chef. The Executive is the "kitchen manager" in laymen's terms just paid about 100x more with his skills as well as prestigious and well deserved title : )
Ate here when we went to the US, I'm from Sweden myself just like the chef here, we thought we'd do it for the experience even if it was pricey, the food was Godly but I have to admit I will never spend that much money on food again. I think for many though it's a one-time thing, an experience rather than a dining opportunity.
@Raven You're eating about a quarter of an onion, sliced thin, with a spoon full of broth for one of the courses of a 14 course meal. A 14 course meal that you probably reserved months ahead and spent hundreds on. To be honest I would feel bad about serving that and really feel like I'm ripping people off.
@@invaderhunter have you tasted the dish then? That dish, depending on the rest of the dishes, could work really well with everything you tasted so far and the rest of the courses still coming.
@@mynameisKOEN I'm sure it works for whatever scheme he's got going on, but my point was that I feel like the customer should get their money's worth. So regardless of the "theme" I would feel bad about serving that.
@@invaderhunter they absolutely are getting their money's worth, u don't just come to a michelin star restuarant of this calibre to eat, get "full" and leave. You come for it's uniqueness and experience. The restuarant is more about art and creation rather than to satisfy how hungry you may be. The money you pay determines how special the experience itself is
Honestly... All the food looked unsatisfying or gross. Medium rare poultry plated with moss? 1 shrimp tail plated with rocks? Some onion slivers? Extremely pretentious stuff
He seems very easy going, not as serious and pretentious as other Michelin Star chefs. I appreciate it more when head chefs look like they enjoy the process and are grateful for ingredients and don’t let the pretentiousness of fine dining get to their heads to where they have to run their kitchen like a fine tuned machine and chefs working under them are scared shitless. I mean the kitchen has to work very well obviously, but why would I want to dine somewhere where it’s crazy serious and the head chef is mean to his subordinates?
Ariff 88 Is there like a certain chef or way of being scolded by your head chef that you disagree with? Or what environment do you think most chefs flourish in?