Jonnie Boer prepares a dish with milk cow at his 3 Michelin star De Librije 

Yeah the plating didn’t do it for me either

That made my day and he would and i would agree :D

lol

In NewZealand they swap the grass for another well known 'grass'

With $100 bills folded by origami masters. ;)

fabric? Thats a cow's bone

Raw meat is delicious what are you saying

dairy cow i.e., cow that was used for milk production hence his comment, "cow that doesnt work much anymore"

Milk fed cattle. It is indeed veal, most often the males.

@@bengt_axle veal does not work, does not produce and never gets to that marbling grade. The correct interpretation is the one by iloveihop07

@@sfrenato yes, you're absolutely right. It is also way to red for it to be veal.

I know one restaurant were they source from really small farmers, they serve ~ 14 years old milkcow steaks (most milkcows in industrial production get offed or die at ~5 years) and it looks pretty much the same. Insanely great meat with a lot of character, a bit more firm than most steaks, but tender nonetheless.

But don't let it overcook!

I eat my veggies raw too, even the potatoes.

thats just the way the world works. as long as there are people willing to pay for it, there will be chefs working to produce it.

Both of you are ignorants

Buy a Rolex.

American ?

Maybe, maybe not. Could just drop milk, not yogart.

in Dutch we say Melkkoe, so translated strictly that would be milk (melk) cow (koe) :)

@@dailyfrans een melk koe is een koe die gehouden wordt voor de melkproductie. In het Engels is dat "dairy". "Milk" zit al in de fles.

How is your knowledge of other languages?

@@jeanducheamps7697 outstanding, ama

People like you really don't get it, what these people make is art. The whole evening, the experience is art.. It isn't just one dish you pay 400,- for, its 10 dishes and you don't just pay for the already expensive ingredients, you pay for them doing the research about these ingredients, you pay for 20 men/women standing in the kitchen, you pay for a waiter at your table, you pay for the surrounding you're in at the moment, you pay for the wines, you pay for the evening. I've been to the librije and i've tasted this dish which was absolutely incredible. When you go and dine here you get surprised and taken care of... It's about the whole experience. We began our dinner at 19:30 and we were done by 01:30... It's not like grabbing a big juicy burger which i love too btw.. It's having a night to remember for the rest of your life...

Well said! I dined here as well some time ago. The service, presentation and taste of the food made up for an experience that is hard to echo by any other restaurant in the Netherlands. A wonderful dining experience I won't quickly forget.

it is indeed about the experience, not just the food! the fact that when you walk towards the front door, there is always someone who opens the door for you, whether its a dishwasher, waiter or Jonnie himself, since there is like some sort of sensor in the stairs. besides the process of creating these kind of dishes, is remarkable, so many different ways of combining different flavors and structures is sooo awesome to experience!

You understand that you get what you pay for, both in quality and quantity. You understand that menus are set for a reason, that prices are based on demand, market value and seasonality. You understand that you are not just paying for the pork chop or the king fish ceviche - you are, in fact, also paying for the plate, the linen, the cutlery, the glass, the table, the chair, the lighting, the gas, the electricity, the rent, the entertainment, the maintenance of equipment; not to mention the chef working a 12/14 hour day preparing and cooking all the menu items you didn’t buy, the waiter taking your order and delivering/clearing your meal, the dishwasher scrubbing pots/pans/plates and disposing of your leftovers, the cleaner mopping and brushing and deodorising the filth you leave behind in the restrooms, and the countless other wages, costs and daily expenses involved in running and maintaining a restaurant. You understand, dear friends, that the customer is NOT always right; that you - as a dentist, a tow-truck driver, a ventriloquist, a carpenter or an accountant - may have less knowledge and practical hospitality experience than the career chef, the sommelier, the barista or the maître d’hôtel. You understand that a restaurant is a complex system of innumerable moving parts, and if, say, you throw a proverbial spanner in the works by turning up late for a booking, ordering off the menu, making unreasonable requests based on real/imaginary dietary requirements, verbally abusing staff for minor discrepancies, or sending well-executed dishes back to the kitchen simply because you misread or didn’t understand the menu, there will be delays in service - for you, and just about everyone else in the restaurant.

+dixie faps no its not

it is by consuming raw or undercooked meat, not unsafe food pratcie.

You probably your one of the guys who break the nose when F..., because to stupid to take the helmet of.

with these kinds of meat you can eat it raw

SweetKitty It's beef! never had any steak medium or med-rare? It's the best that way! :)

Get an education or read some books (including ‘L’escoffier’), travel the world, broaden your mind and taste pallet and give less silly comments

You haven't had steak tartar?

It has been dry-aged for two months. So not raw at all.

Shut up

yeah stfu idiot. they are more professinals than u ever will be in any universe....but u know better ik. and its called washing hands not fingers idk whre u from. and i bet u go sometimes to mc donald or anythin what u eating and unwased hands is fukin ridiculous in comparison of what u are consuming or doing to the environment just stfu next time little idiot

Jij kunt niet eens Nederlands zo te lezen. Problemen met hoofdletters misschien?

such stupid food, straight trash. The opposite of fine dining

Much ado about nothing. All window dressing - style over substance. If cooking could be LGBTQ - this would be it.

Just a matter of habit. We eat raw grounded beef all the time, it’s called ‘américain préparée’ over here and a true delight when made fresh and spread out on a sandwhich or with fries and a salad

Nah, raw beef is common, try boeuf tartare

Never eat steak tartare or carpaccio? Medium burgers perheps?

u must be an american ...

@@Jpbtuning82 That is not medium it is raw. And the presentation is really bad. I mean a good steak sholud have a crust on both sides and should be red in the center but not on side completely raw.

You make it very obvious how little you know about food

you eaten there? i think ur comment is stupid...

Much ado about nothing. All window dressing - style over substance. If cooking could be LGBTQ - this would be it.

ever had a steak tartare? or carpaccio? are u fucking dumb? ill make sure to put ur steak in the deep fryer then in the microwave then in the oven then ill boil it then i might put it in the microwave again and then oven. good enough for you?

lol no, ever heard of tartar?

wouldnt put anything raw in my system, i'm too important for this shit!! lol

Eat boeuf tartare, it's delish

@@beingarnav1993 Read some books first before you talk

Ever had carpaccio?