Incredible 3 MICHELIN STAR CAVIAR, SQUID & ONION preparation by Chef Viki Geunes at Zilte (Antwerp)

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Three Michelin star chef Viki Geunes prepares an outstanding dish with caviar, squid, Roscoff onion, hazelnut and cauliflower at his restaurant Zilte in Antwerp, Belgium. This has to be one of the best caviar dishes in the world!
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Опубликовано:

14 окт 2024

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Комментарии : 52

@neilkasher 2 года назад

It's brilliant to see a true master of his craft, my mouth was salivating watching this

@tollkirsch9822 2 года назад

Like 20 Years ago and further as a Chef you would need to travel the World to learn new impressions and Dishes. Today you watch youtube. Not entirely ofc, but such a great ressource. Also : Very nice seeing this almost humble chef preparing and explaning his dishes. Looks like one of those Chefs who actually do work in the Kitchen rather then just owning it.

@overdolp9832 2 года назад

exactly

@shadowremorse 2 года назад

yup, even washes his board

@ChristianThieltheChef 9 месяцев назад

and he is a legend

@chrisjones1798 Год назад

Wow ........ that must taste amazing 👏

@mag217 3 месяца назад

Is this a R & D kitchen or the kitchen they use for service?

@nicholascrow8133 Год назад

Amazing play on textures. For those asking about plating times during service, there would be a chef or two organising the plate garnish whilst another will be cooking the hot element. Overall this is actually a relatively simple dish to plate when you break it down. Also, this is a three star joint, this level of presentation is not only ideal, it is practically assumed at this level. Good planning, and a motivated and dedicated team working for perfection is what is not only required to pull this level of cooking off, but is expected by the dinners. And they are paying a premium to have some of the most talented cooks in the world preparing their experience.

@RRR1-z9c 7 месяцев назад

I’m not too sure why you’re telling everyone your life story

@nicholascrow8133 7 месяцев назад

@@RRR1-z9c That was hardly my life story, I actually made a video with some of my journey through the kitchens if you want to check it out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xvFZjo5PgG0.html

@nickchannel5364 2 года назад

I only wish that at the end maybe the chef goes ahead and shares the menu price. Other than that, I like watching professional chefs because they seem to know everything fit for human consumption on the planet, and how to combine them for maximum taste.

@matteoclaeskens Год назад

€340 for 8 course meal with caviar, truffels, langoustines,turbot… Expensive but 3* experience and he uses expensive ingredients without charging supplements!

@devinhammer3667 2 года назад

Anyone notice he used the same cutting board and knife he used to breakdown the squid for the onion aswell

@kristofvc621 2 года назад

yes so what ?

@EdwinLap 2 года назад

He rinsed and washed it at 2:02

@jasonlear7271 2 года назад

yes! If you put $70 worth of caviar on something and it will taste great. no need for 15 minutes of bullshit

@dolivper Год назад

That's a normal practice if all the ingredients go with the same dish. I would be more worried about poultry and red meat than sea food.

@fireballs1000 Год назад

Better yet, wipes dirty board with tea towel then wipes clean bench with dirty tea towel.

@robbieevans6536 2 года назад

I couldn't be trusted around that much caviar.

@eyeofthetiger6002 2 года назад

Almost 21mins preparation time,how on earth do they cope on a busy Fri/Sat evening service if they have 30 orders for this dish?😂

@masterful9954 2 года назад

they are fucking fast?they have to slow down for the videos to show everything that happens. also this resteraunt is closed on the weekend

@overdolp9832 2 года назад

trust me, when they are in action it's another thing, he got 3 star for a reason, you will never wait 21min for a dish in his restaurant this is for RU-vid

@AAArie1303 2 года назад

Mise a place

@wkurikong 2 года назад

Always the morons with the audacity

@themrmaiorca 2 года назад

You think they don't clean the squid in advance ? Like AAArie said, google mise en place.

@warmfrost1 2 месяца назад

What a disaster. Its like a gr. 1 pianist choosing a gr. 10 piece and conpletely blowing it cuz they lack understanding and technique. Fur elise sounds perfectly pretty when played well. No need to butcher rachmoninov piano concerto to inpress.

@warmfrost1 2 месяца назад

Is this food or art. I eat food. I dont eat art. I pay to eat. If i want see art anyway im going to art gallery not restaurant. Focus of restaurant should be food, not visual. Of course if it looks like sh*t it wobt due but this is ridiculously excessive

@Rosco0754 2 года назад

Guy does not look like he has ever cooked in that kitchen before...all over the place.

@jasonlear7271 2 года назад

rubbish

@MsMM303 2 года назад

what an ugly plate

@Strongo-o5p 2 года назад

i have to say, normally i am not that annoyed by bad hygiene, i work in a real kitchen i know how it is, but when you put yourself on the line, to the internet, and withn 3 mins he makes SUCH clear beginner mistakes. I didnt finish the vid. He wipes his dirty squid hans on the towel, dosent use soap on the board, i mean why not just change the cutting board. and then dryes it off, in the same cloth he just wiped his squid hans off in. Yikes for me. i bet it takes good, no doubt. but yeah, u can clearly see he dosent work in the kitchen just a proper CHEF chef. lost his touch. Shame.

@changyone 2 года назад

for real? the chef is using a metal spoon to put the caviar on top of the dish? and plating seems taking forever, what hot is become cold and what cold become hot....

@overdolp9832 2 года назад

in reality they do another way, always serve in quick 3mins means the dish will plate advanced. you can imagine how they prep, before service. it is a great chef to show you the whole dish from 0 so please be appearciate that if you are inspired ✨️ 🙏. love this chef, and the series.

@changyone 2 года назад

@@overdolp9832 I totally respect the channel and chefs around the world where they put heart in their work. I do believe he took his time to assemble it and explain it but even though if you look closure from the assembling form 1 element to the last element on the plate it have been taken awhile and assembling will hardly be done in advance. Preps are done in advance, I do believe. I think even though some chefs hold 3 stars, there are still many different in levels within the category.

@overdolp9832 2 года назад

@@changyone in my experience, it can.

@changyone 2 года назад

@@overdolp9832 of course some without influence too much of the food but I think as a chef you want to be maintain the quality as much as possible within he/her border. It is strange to scoop the sorbet way in advance or fried things way in advance. What I always question is these pastries/desert trolley what sits in room temperature or limit protection for the whole shift. How can the chef be certain of the quality all the time if he cannot see or taste it? I think chefs are like working in laboratories, and should work like that also to minimize irregularity.