Inside Michelin-Starred Esmé’s Wildy Creative Menu - Mise En Place

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At Esmé in Chicago, chefs elevate food to art. Its signature dish, the clay pot poussin, features a bird-shaped clay vessel used to bake partridge, making for a stunning presentation. Known for its artistic plates, this fine dining restaurant offers a menu rich in creativity, including rabbit consommé, almond fava bean tart, Dover sole rack, crab salad, and watermelon gelée.
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Credits:
Producer: Connor Reid
Directors: Connor Reid, Murrilo Ferreira
Camera: Murrilo Ferreira, Daniel Kwon
Production Coordinator: Nicholas Mazzocchi
Editor: Josh Dion
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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Опубликовано:

29 окт 2024

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Комментарии : 115

@pearpenguin 6 дней назад

Poor Noah, making all those sculptures then they tell him his soup is the wrong consistency. Tough day.

@floodedalpaca6954 6 дней назад

LMFAOOOOOOOOOOO

@paullaurenzrva 6 дней назад

Noah's Dad loves your comment!

@BlackJesus8463 6 дней назад

@@floodedalpaca6954 lol

@madelinefarrell2176 6 дней назад

@@paullaurenzrva Omg, hi Noah’s dad!! He seems great!

@pearpenguin 6 дней назад

@@paullaurenzrva He seems like a good kid who cares about the work.

@plizmaticpierce 6 дней назад

That's awesome to see this restaurant pair with local artists. Really great way to not only promote the artist but also show the chef cares about other people who love the work that they do.

@ChristinaVVM 6 дней назад

Thank you so much for including some of service at the end of the video and not just stopping when the doors open.

@BluuBird2 2 дня назад

I'm deeply impressed by the amount of dedication and labour going into every little detail of these dishes. It just hurts me a little inside to witness the rather rough tone in the kitchen. I'm also in a field (medicine) where a lot of people are convinced it's necessary for improvement to be harsh with your staff. I just wonder whether it's really the best way to maintain a high standard or rather just a passing-on of one's own "trauma", after being instructed this way.

@DubultaisT 5 дней назад

"When You love art too much, You don't call Yourself artist" ... yo that is tear deep

@jisezer 6 дней назад

Please just keep doing this format, no more Lexus commercials

@robertpiccus8568 4 дня назад

The Chinese have a similar dish which we call Beggars Chicken. A whole chicken is marinated in spices and baked inside a Clay mold, which after cooking, is presented table-side to the Guest of Honor who takes a tiny mallet and breaks the clay mold. The legend has it that a poor beggar "acquired" a chicken which he mixed with spices, cooked and then wrapped in clay and buried in the countryside -> he then dug it up later to eat.

@bakaecchikon 3 дня назад

more along the lines of he stole a chicken, and was about to get caught. So thinking quickly, he covered it in clay and threw it into the fire / buried it under coals. When he was in the clear, he cracked it open to find a perfectly cooked chicken

@Tennisisreallyfun 6 дней назад

Yayyy, it’s another Mise en Place episode!!! And as for whether or not food is art, here’s what I have to say. He says he respects the craft aspect so much that considering the art aspect sometimes makes him uncomfortable. Well, to each his own I guess. I would say that beauty is in the eye of the beholder, but also in the skill of the craftsman. Everything can be boiled down to a craft at some point. Whether it becomes art depends on the level of time and effort we devote to perfecting it. He’s an artist in my book😉

@dwaynekoblitz6032 6 дней назад

Another place I'll never see or be in anyway interested in eating at. But the dedication and energy is awesome! I hope that food sells for a very high price. They definitely deserve it.

@rexxaiskandar6339 6 дней назад

I've always adored him since he worked at The French laundry & Alinea Group. His technique and hard labour are a rare masterpiece. Keep up the wonderful work, Chef, from your fan in Malaysia.

@jtorola 6 дней назад

Love when they make something delicate and load it down with a spoonful of caviar. Mise en place is my favorite food series but I prefer the places that stay local or ethnic and don’t just resort to caviar wagyu and truffles to justify the price like the other thousand places doing the same

@jeanM16 3 дня назад

Greetings from belgium. Keep up the good work eater

@sethsoderman5152 6 дней назад

Awesome chef These are so awesome chefs.Cause they sport the people who give them food.The farmers and the artist in town.These are so awesome chefs

@northernlights176 6 дней назад

Just…. Wow… next level right there.

@TheJamesawesome 6 дней назад

Mise en place really doesn't miss!

@eater День назад

Thanks for watching!

@BirdFlyingOnABird 5 дней назад

Just started following this chef 😊

@gabriellaemmle 6 дней назад

Great episode!

@tommasoc7246 4 дня назад

The delivery could’ve been different aka “Sasha could you season your melon please” but no let’s put him on blast in-front of the Eater cameras instead.

@CrimFerret 3 дня назад

You've never worked in a restaurant kitchen obviously. That was diplomatic.

@zageri 6 дней назад

the whole clay bird thing is very strange to me

@ChefChrisDay 6 дней назад

Why?

@shmazy86 6 дней назад

18:08 he called the Mushrooms Chantelles but they were Morel mushrooms

@floodedalpaca6954 6 дней назад

MY GOAT NOAHHHHHH

@Ma-pz5kl 6 дней назад

it is really good for just 1 star

@420jdizz 6 дней назад

Only comment that's not a number 🤙 stunning food!

@RobertSiringo 5 дней назад

Absolutely amazing! The innovation, attention to detail, the attention to quality is refreshing. Bravo, chefs!

@maestrovonhuge9397 6 дней назад

That was great, fantastic food, nice one.

@josephmichael9347 4 дня назад

She's an artist you have the most beautiful thing where those clay chickens seriously how are you considering an artist and paint like my five-year-old

@protopigeon 6 дней назад

Thanks I love it and hate it 12/10

@floodedalpaca6954 6 дней назад

Nice Joyce chens chef Gustavo !!! 😉

@simonsay836 6 дней назад

I reall like the guy saying , "Thats it" after the 176 steps of the dish ahah, Great work trullly impressive!

@corgeousgeorge 6 дней назад

Noah's hella cute. I'd help him with his soup consistency! 😍😍

@flowerforsyte5671 6 дней назад

🙂Great! This is the artistry, craftsmanship and passion that America needs more of.

@wrigley60 5 дней назад

Fun to watch but ridiculous prices, unnecessary fussing with food and high energy expenditure in obtaining non-local food stuffs. Chef Noah may be expert at molding bird-shaped clay cookers but how does that demonstrate his ability to make a meal? This is a highly wasteful activity to entertain the very rich.

@Moi_Axomia_Lora 5 дней назад

The Artist Meghan Borah, by any chance does she have any Assamese roots? Cause that surname is common here in Assam. I really need to know. Seeing an Assamese artist here on Eater is wild.

@harrisonines6119 5 дней назад

Arts & Crafts! Arts & Crafts! We are doing Arts & Crafts!!!

@tannervanderslik1727 5 дней назад

Supreme knife fire 🔥

@caseylarue8382 6 дней назад

That plum dish is for someone with either bad plums or doesn't like them 😂

@lundysden6781 6 дней назад

im starving!

@tomdowney37215 5 дней назад

That watermelon/crab salad had WAY too many dressings/broths. 3 liquids, 1 tablespoon of crab, and a thin sheet of watermelon.. ohh and of course.. a foam. That one could probably use a little editing

@eastcoastpowder 6 дней назад

That sous chef Noah is no joke!

@S2KV 5 дней назад

Oh I recall my daughter drew similar art in kindergarten.

@KingJerbear 6 дней назад

Undoubtably these guys are incredibly talented and hardworking, but this just far surpasses the outrageously pretentious mark for me. This is salt bae levels of wacko

@TheKheumiller 5 дней назад

Same. When they started talking about pairing a custom art installation with their salad dressings my eyes almost rolled out of the back of my head

@acid-drive_857 5 дней назад

Tired all of this but Tijuana street fish taco are best.

@stephen129 4 дня назад

Salt Bae did absolutely nothing culinary wise. He just sprinkled salt on things in a stylish way. The amount of care, effort and attention to detail is on another level here. Completely different chefs.

@ElSuperNova23 3 дня назад

One is artistry with respect for all involved, the other is a contemptuous grift. Learn the difference.

@owenryan3868 6 дней назад

Do people eat that whole plum on the early course?

@barrypoontang 6 дней назад

Eatable portions are about 10% of the plating, welcome to 2001, take a seat, that'll be $700 please.

@Tennisisreallyfun 6 дней назад

It depends on what type of diner you are. Most of the plum flesh, as you can see, is incorporated into components of the dish. The rest that is used for presentation is of course edible, and now it’s up to you whether or not you wish to eat it. Whenever I receive something like that in a fine dining restaurant, I always scrape out the rest of a mango or eat the apple (I once had a dessert presented to me in an apple way back when at a place I can’t remember😂) or whatever, but you don’t have to if you don’t want to. I like to because it’s very refreshing and preps/cleanses my palate for what’s to come!

@jorb1903 6 дней назад

@@barrypoontang2001 lol?

@kelvindownunder 6 дней назад

4:50 oh yes my boss is next to me

@middleearthtroll6183 4 дня назад

everything looks amazing, the clay bird thing is pretty stupid though

@brianpeppers7455 4 дня назад

I made 10/10 roast chicken dinner, prep time was maybe 30 minutes. These places are wacka doodle doo.

@llow1170 6 дней назад

A lot of hands touching that one piece of fish.

@marca4443 6 дней назад

It don't mind. When they're buying them at the docks, they look for the freaky ones

@robayetsalehin5719 6 дней назад

Bro is the Michel angelo of the chef world.

@ycc462 6 дней назад

The artist plate salad is a really nice design. However, their other tablewares and plates (and the plating itself) look a bit bland. Might be the lighting.

@pyry420 6 дней назад

Place should be called "kinda"

@julietphillips1991 6 дней назад

This is like a woodworker making fine furniture...not your run-of -the-mill diy.

@Kn0bes 6 дней назад

Just released this video and they are closed already

@jorb1903 6 дней назад

No they’re not

@Seagypsea 4 дня назад

Why serve food whole when you can serve 1g of it in slices

@jacobestes 6 дней назад

Say "kind of" some more.

@MrPolford 6 дней назад

Drinking game!

@curzon394x 6 дней назад

or "riff off of" ugh didn't care for this chef's vibe much at all.

@Xdbgaming707 6 дней назад

Yall doing too much

@ChefChrisDay 6 дней назад

Says who?

@MichelediMuratore 6 дней назад

Why do I get the impression that this might be a little bit of a toxic workplace?

@dp6036 6 дней назад

Because it is

@JJJJ-jw8hc 6 дней назад

It's def high intensity and that can spill over into toxicity sometimes ig

@danielhernandez-mx6fn 5 дней назад

A did an intern here for 4 days 2 months ago. They were great not toxic. It's an intense environment but they not toxic. They even treated me and my wife to the full tasting the day after my intern.

@Molo71 6 дней назад

EMP 🦆?

@dr3ik256 3 дня назад

15:08 oof

@brianmurphy7195 5 дней назад

Yall different, I like it tho. Looks like hard tedious work.

@somerandomfella 5 дней назад

I don't think some people understand the lengths that these chefs go through, only for some unsatisfied with life losers to criticize them with poor reviews.

@TintinBenjamin 6 дней назад

👍🏿

@pawnpure123 5 дней назад

Would rather just have fried chicken and chips lol😅

@anothertarnishedone5960 2 дня назад

I recognize all the hard work behind all of this, but man, is a lot of innecesary bs. A dish that takes more time to present it to the guests than the time the guest is going to take to eat it is the very meaning of pretentioussness

@Leafmate79 4 дня назад

Gag

@RoivonPC 5 дней назад

Ok I can appreciate unique techniques but that clay mold of the bird is just...silly.

@Whatzakeksguy 5 дней назад

Interesting techniques - curious about the skin and consistency of that bird, seemed kind of soggy to me with all those juices trapped inside the clay. I wonder how it compares to a suvee and then flashfried piece of the same bird, i guess it loses its signature novelty move without the clay mold and that expertly manly man Noah pressing and caressing it. Otherwise beautiful shots an colors

@pnwpyro3608 6 дней назад

100th

@tjm0112 3 дня назад

That bird clay for me is really unnecessary, put in a lot of extensive work and just to break it up infront of the customers within a minute , for what though? I’m sorry maybe I don’t understand “art”.

@Freshyfresh9418 6 дней назад

4th

@noneednoname 3 часа назад

Lmao whatever Meghan the "artist" did is some of the most terrible bs artwork I've ever seen. I almost thought it was satire for a moment with how completely straight they played it.