questo sta rognando , en venessiano. It is lovely and for a foodie like me an eye Paradise but - when In Italy I want the real Italian thing. I lived in Venice and worked two years there. Love it, there is no second place like that. I am proud that Venice (which was already a culinary staple ) has evolved into places like this. BRAVI RAGASSSI
Venetians are like the weirdo White supremacists of Italy. I was pretty appalled to hear the way many of them still talk about southern Italians. To this day, I haven't heard comparably vile bigotry so consistently expressed anywhere else in Europe and North America.
@@giulioarti4852 Don't get me wrong, I've seen very talented Italian chef's make very sophisticated dishes that I'm sure, as pretentious and superfluous as they are... taste good. But to me that is not the heart and soul of Italian cooking.
Cucina stellata e contenitori Ikea...magia🧚♀️ Edit: pure il bestemmione! Sto volando altissimo😂 Non succede ma se succede che venga a mangiare da voi voglio conoscere gli chef
@@socallawrence he was saying to the other chefs to get on with the orders because he was busy wake up, you really stupid, too late, what are you doing among the best quotes 😂
its interesting when you travel and eat you see how in many other parts of the world they do not go crazy about using other cuisines techniques etc, you see a lot of people in europe doing things that if you did in america people would cry about. “is this authentic? why are you using ingredients that are not your culture?” and so on. i have experienced in so many other countries people embracing new ideas and the land of new ideas used to be america, and now a lot of people here are too worried about who is being offended that it sucks the fun out of it.
I love Amberjack. That was the most interesting preparation of it I have ever seen. Was the yellow sauce tomato? Love the breadsticks too. It looked absolutely wonderful.
What a brilliant dish, as you were laying in that springform pan as you were building it I thought you were building a beautiful terrine or something. My only complaint is why did you use a cake pan to put your dish dude. What a beautiful dish ingredients left to speak for themselves
So intricate and layered. Lovely. That said, I was wondering what is the point of wearing gloves when it is only on one hand; it should be on both hands.
first time i've seen michelin chef season stuff on plastic ikea365 tupperware lids lol the thing flapping around on the steel countertop drove me insane
Food looks great. But tbh, I don't like the cinematic frame rates. I love your older videos because of the faster fps in HD. It gave the videos a more intimate experience that really made the viewer feel like they were there. The 24p or 25p kind of takes away from that.
Very inspiring chef. Too many flavours going on for me, I would’ve loved that dish without the Asian flavours (soy sauce ginger etc), and I love soy and ginger!! I get it, he’s taking a fusion approach. I love it when Italian chefs go outside the box, but I’m not a fan of his flavour combinations in this dish, snails butter and fennel seed, yes sir, but adding Asian flavours with fennel , i would not order that dish
У него там Волос то как украли))) если каждый день мыть и чутка подравнивать, то никакого риска там нету, плюс лаки-гели для волос)))) У Рамзи волос и того больше больше но тоже без калпока)))) да и колпак врятле поможет, его чаще шефы для величия носят)))
