Best of Mise En Place

Best of Mise En Place | Marathon

Рет қаралды 1,727,475

Күн бұрын

Mise En Place takes you into the most prestigious kitchens in the world to show what it takes to run a fine dining establishment. Each episode features chefs at the height of their careers as they prep for service and run their restaurants. Watch the 10 best episodes from the hit series in this 3-hour video marathon.
00:00:00 Jean-Georges - featuring chef and owner Jean-Georges Vongerichten
00:15:49 Cote - featuring chef David Shim, chef SK Kim, and owner Simon Kim
00:41:30 Clover Hill - featuring chef Charlie Mitchell
00:57:22 Aska - featuring chef and owner Fredrik Berselius
01:08:35 Rezdôra - featuring chef and owner Stefano Secchi
01:31:47 Don Angie - featuring chefs and co-owners Angie Rito and Scott Tacinelli
01:47:54 Aquavit - featuring chef Emma Bengtsson
01:58:11 Casa Enrique - featuring chef Cosme Aguilar
02:12:50 Lure Fishbar - featuring chef Preston Clark
02:26:17 Gabriel Kreuther Restaurant - featuring chef Gabriel Kreuther
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place', click here: trib.al/VtDIkvZ
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our KZfaq Channel now! goo.gl/hGwtF0

Пікірлер: 186

@ArielK1987 2 ай бұрын

I have watched these episodes countless of times. And I never get tired of watching them.

@ApexJnr 2 ай бұрын

It's my first time and it seems good so far.

@cheesebutt1000 2 ай бұрын

Are you me??

@SaschaEderer 2 ай бұрын

THATS WHAT I WOULD SAY IF I WAS A CHANNEL SPONSORED BOT

@noyp236 2 ай бұрын

Same

@noeybalbonzers9755 2 ай бұрын

Facts

@bpadev5904 2 ай бұрын

I wish the Mise En Place videos were weekly, as hard as that would be. In a world where more and more restaurants seem to lose pride in their work, these are just awesome to see the love for food and experience.

@mitchcumstein9808 2 ай бұрын

You’ve got to be kidding me, when I see these videos it defines “useless eaters” to me. Not a communist either. I just see this as a way for coastal elites to make them feel sophisticated. I hear these types of people that eat at these places talk about equality….fine charge less for your product or service! Eating at places like this is truly excess. When I see COOKS like this it makes me want the apocalypse sooner rather than later 🤮 talk about the height of pretentiousness. I own a restaurant and serve 300-500 a day they leave full and happy AND I DONT USE TWEEZERS 😂. Just one simple man’s opinion

@darrengeorge1396 Ай бұрын

💯

@amsterdamshusi 29 күн бұрын

Mad respect for Jean Georges chef having restaurants all over the world but still working a full day AND dinner service!

@jaypruett9503 2 ай бұрын

"We charge a lot for our tuna, so it has to be good" vs. "We get the best ingredients and change the menu accordingly" means everything to me

@icecubez130 2 ай бұрын

truffle buying always looks like a drug deal lol

@jakeruffin9433 2 ай бұрын

Same 😂😂😂

@SheBytes2 Ай бұрын

Sure does 🤣

@atnguyenquy1331 Ай бұрын

Legal shrooms, so...😂

@elijahlash1637 29 күн бұрын

Mushroom friends :)

@apengtv8271 Ай бұрын

for us lowly humans who eat to stay alive, those portions are too small :D But seriously I love their craft and passion for what they're doing

@anthonyvillagomez3686 2 ай бұрын

Literally perfect. I’ve rewatched these so many times and I hope they keep making more.

@user-fv5yo5fi5c 2 ай бұрын

That chef at Lure Fishbar is so high energy and motivating, I'd love to eat there or work under him. Every dish looked insanely awesome too.

@Maverick-jn9ur 19 күн бұрын

how about eat there and work? he says he eats 20 oysters a day so maybe as a worker you can also eat at least 10 a day for sampling :D

@Discreetkill 2 ай бұрын

Jean Georges forever the GOAT

@CamboMeng 11 күн бұрын

The amount of work these chefs put it into their craft is insane. No short cuts in the experience. I wish to dine in a place like this once in my life.

@caciliadrachen 15 күн бұрын

Went to COTE because of this series, and my friends and I had such an amazing time!! It was every bit the experience we hoped for.

@tofuisnotfood3348 11 күн бұрын

What was the price point? Not that it matters but wanted to take the wife for our anniversary and she is super strict about money even though it's not an issue but you know how Jewish women are.

@caciliadrachen 11 күн бұрын

@@tofuisnotfood3348 I went with 3 other people and we all did the chef's omakase, which I believe the whole table has to participate in. We also had a few glasses of wine and got some appetizers. With tax and tip for the 4 of us the bill was $1200, so a solid $300 per person. It was one of the best grilling experiences I had and the Kobe beef they get literally melts in your mouth. Worth every last penny. Maybe try and pay ahead of time so your wife can't see the bill? 😂

@tofuisnotfood3348 8 күн бұрын

Sounds like an absolutely incredible experience. That's also one thing I am working on getting her to understand is that you're not only paying for the food but also for the experience. It's a show and dinner all in one imo. I've gone to a lot of high end restaurants before we met and loved every single one of them. I enjoy the experience of it. I know some people go for the clout, however I truly do just love and appreciate the work that goes into every detail and making sure every person that sits down get the exact same consistency as the next person. It blows my mind. Thanks for responding btw.

@garfieldbraithwaite8590 2 ай бұрын

What a privilege, thank you for posting

@SoloAdventureDiva 2 ай бұрын

I love this series!!! You see how much really goes into a dish and what makes a restaurant run.

@DREAMVENUE-sz5hx Ай бұрын

I want to go to France just for the day so I can eat this wizardry.

@Im_a_49er 8 күн бұрын

This is a repost and I don’t care. I love this episode lol. Don’t keep up with all eater episodes but I always liked this one.

@pvkjithmanyu 2 ай бұрын

All these episodes are jewels on eater channel

@trinigodblessyouth4964 2 ай бұрын

I wish they could of actually hear us..I so endorse this comment..When u value true culinary gems..this definitely up there..there are episodes that I have watched twice.😊..

@pvkjithmanyu 2 ай бұрын

Thank you

@keithanpitcher9275 Ай бұрын

Chef Joseph Rhee I respect the consistency in your hard work

@elizabethphellemon1581 4 күн бұрын

I'm clearly not the target market for these dishes but if I had the money I'll pay to try everything on their menu just for the experience.. it will surprise you how those tiny portions can actually be filling

@mrmeat4607 2 ай бұрын

These episodes are the best, we want more!

@theorangegoodness 2 ай бұрын

Love all of your vids! So much backline work! We are appreciative

@DoubleAA24 2 ай бұрын

The chef at Aska is a genius man

@cptnemo20kl 2 ай бұрын

More "Mise En Place" videos, s'il vous plaît :)

@limzer77 Ай бұрын

Ate at Don Angie and loved it. So thrilled to see the work behind the scenes. Bravo 👏

@giga_chad9 Ай бұрын

I love how excited they all are when doing anything in the kitchen, it makes me so excited to work in one of these places

@kaeDerrell Ай бұрын

The attention to detail and the care taken to put the absolute best dish on the table is mind blowing. it is almost exhausting to think about what they do everyday.

@teresaarvidson44 Ай бұрын

I have never seen such beautiful, thoughtful, or delicious food! And unfortunately, have never tasted such delights...perhaps some day, truffles and caviar. Amazing..

@esotericchef86 Ай бұрын

I've watched this 3 times, im sure I will watch it 10 times more. I love this

@harlanmartin9964 Ай бұрын

I engineer custom stainless steel equipment for these type places.....its so cool for the BOH to be shown and the equipment that is involved getting a place like this to function and operate....what the Chef wants, the Chef gets in equipment design and placement......right on!

@edredding 2 ай бұрын

The amount of liquid that flew out the crab once they stabbed him was insane 😩

@StevieVman1 2 ай бұрын

Thanks for blowing my mind yet again 😊 I completely love everything and the approach. Bandsaw = mandatory 😮 I must say for myself. Love all fish, sushi, shellfish, caviar and especially UNI. But I love quality beef as much as anything. And I completely they use hanger steak, skirt/flat iron steak cuts as well. I have been a HUGE fan of hanger _skirt steak forever. I certainly wouldn't expect.I could duplicate some of those preparations. But im proud to say i've made plenty and turned on many 'foodies' to these cuts. Enough about me and back to the masters

@germany456 17 күн бұрын

Such a great video

@RichardSchierer 2 ай бұрын

Thank you for giving me the opportunity to see behind the scenes at this restaurant.

@CLAROSCURO-uu7vs 2 ай бұрын

the best the YT algorithm took me to so far today

@gotskillz135 2 ай бұрын

He said ten after 3 and it was exactly the same time on my end 😊

@user-ul9ju3qx8f Ай бұрын

Quality means doing it right when no one is looking.

@user-mt8kt7cx9h 11 күн бұрын

Amazing 😍🎉

@perrypadgett Ай бұрын

I would eat that sunflower pasta everyday it looks so good.

@AnnaBenson-wo2iv 14 күн бұрын

I didn't understand whether it was chicken or duck, but it looks very tasty, thanks for the video

@sarozbagdas5308 2 ай бұрын

Thank you for this amazing videos

@sethsoderman5152 2 ай бұрын

Love amazing chef

@wendyharper8930 Ай бұрын

This marathon was fsntastic.

@sltor2839 Ай бұрын

Enjoy watching this video, thanks

@danielloustaunau467 21 күн бұрын

You no what's funny Is you can see that there mouthed are watering when they describe what they are cooking

@Fandangodoodles 6 күн бұрын

I hope I get to eat there before I am gone :)

@ahopkins1978 14 күн бұрын

Read somewhere that kingsford uses a lot of additives and not natural hardwood. I’ve been using cowboy charcoal briquettes with great results

@recca7 Ай бұрын

Great segment! To be honest lvl1 looked the most tastiest🤤

@TheFoodie101 2 ай бұрын

thank u for this video fr.

@captainalucard4212 11 күн бұрын

Bro is eating that Cavier egg like candy.

@alexschwager2645 Ай бұрын

simon kim REALLY knows how to run restaurant god damn hes smart

@Potikse Ай бұрын

I feel like I saw this 2 years ago, massive déjà-vu

@adamwhite207 2 ай бұрын

Great video. You do an amazing job making these. You could be producing these for discovery channel!

@joost4656 2 ай бұрын

Is this a NY only compilation? What about the SingleThread or Harbor House? They definitely deserve a spot over some of these.

@patrickr9716 Ай бұрын

I can't believe how similar the food is at all these different resteraunts. Besides some notable outliers its all caviar, truffles, king crab, langoustine, and scallops. I would get bored cooking those same things every day.

@holyfox94 Ай бұрын

It takes a lot of experience and self esteem as a chef to leave all these luxe ingredients away. The fear of ppl complaining is too big. „ came to n.y.. spend a lot of money& all i get is a cabbage“. That’s why they put truffles over it.

@harold7239 Ай бұрын

Great Vid! I haven’t watched them in a bit but I’m catching up. No syrup in the coffee itself? Please tell me you aren’t drinking black coffee now? Say it ain’t so. LOL

@tunneltu Ай бұрын

I can`t belive that a french trained chef uses rings and watches while cooking.

@platoquemado 21 күн бұрын

I am not convinced by the roasted truffled quartered cabbages 😬 I dont even want to know the price of that dish as tasty as it may be.

@001SapoBBQ 26 күн бұрын

thanks

@notforwantoftrying1 2 ай бұрын

We need more Mise En Place dude, I'm bored of freaking pizza vans!

@AlexWindover 2 ай бұрын

chefs love to tell us how much work goes in to each dish...and how we have no idea.... no idea man.

@darrengeorge1396 Ай бұрын

This Is 🔥🔥🔥

@CoachZed Ай бұрын

i'm only a couple minutes in, but who does the music?

@TimeAttack2003 2 ай бұрын

I paused the video when the owner called the dry age cabinet, SWAG

@scottlawrence599 2 ай бұрын

I 100% wanna work for Preston Clarke.

@filippocalvenzi336 2 ай бұрын

wow ..... that delicious yellow fugushima tuna from hawaii.........

@TheGozman100 Күн бұрын

No more than tastings not a complete meal. Just a prestige thing.

@user-io2dv7no6u 2 ай бұрын

there's also a namesake jean georges restaurant in shanghai, is it real?

@zakrnbgg4334 Ай бұрын

I left my iPad on auto play for hours this is the end video😊😊

@angeleusebio9451 2 ай бұрын

Excellente, yeah

@kurayamihyroshi999 Ай бұрын

Clover Hill, the only restaurant where chefs say, igh5 dawn instead of yes chef

@NA-kc8ux Ай бұрын

Put soms clouds of beure blance on the side of top with the brioche egg yoke caviar

@NA-kc8ux Ай бұрын

Champagne beure blanc to be precise

@black_n_brown 9 күн бұрын

Gabe from ‘the marvelous mrs maisel’

@RealJesusChrist1 6 күн бұрын

With the most respect to all of the Chefs but you forgot about Jon Yao and Michael Ciramusti.... :)

@1ntrcnnctr608 2 ай бұрын

there will always be cooks

@TimeAttack2003 2 ай бұрын

He is not a good boss for chefs producing perfection

@judyannkiwi Ай бұрын

No Gordon Ramsey getting his freak in here😮

@wesleyshen-liryan9675 2 ай бұрын

Anyone wanna finance my journey trying each of these places?

@ALCRAN2010 2 ай бұрын

40:36 Nevesito dos kinchis mas!

@rustystone363 Ай бұрын

That's no datejust Mr Kim. Awesome

@WaleedKhan-ms3qv 2 ай бұрын

mise en place

@BanaGhoo 2 ай бұрын

1:10:40 shaving a cheap summer truffle btw

@bekirarslan1443 2 ай бұрын

What i love in germany is the love for the natur, a truffel is so important to the eco system of hole forest, that is isnt allow to search for them in german, Instant we have truffel farms, i quedtion how its in Amerika 😊

@static79 Ай бұрын

What a lovely amalgamation of presumption, condescension, nationalism, and xenophobia you weave.

@bekirarslan1443 Ай бұрын

@@static79 yea as an turk i guess hmm 🤔, how lifes in germany, how i can deer to love germans and there love to the nature ! Man your useless argumentum ad hominem, you look realy dumb in my eyes when you use this cheap why to front me !

@lyv3070 20 күн бұрын

@@static79it’s presumptuous and xenophobic to care about the environment? What a joke, your type of mentality is why we are destroying our ecosystems. What an ignorant thing to say..

@ninobambino21 6 күн бұрын

Make the music louder i almost understand what they say!!!

@jeffreyclermont3646 Ай бұрын

We love a ParmArm

@kintukteekreetukpum Сағат бұрын

nice

@Gtechpaving Ай бұрын

think you have to eat the caviar egg toast in one go !!!!!!

@discman15 2 ай бұрын

You guys mixed the music way too loud in the Jean Georges segment

@taya____ 2 ай бұрын

Ckover hill I can feel the tense

@laurensanders1420 2 ай бұрын

Are you telling me there won’t be a new mise en place this month?

@user-fp3mr9de4x 2 ай бұрын

Everything we hear is an opinion, not a fact. Everything we see is a perspective, not the truth.

@janjirawilliams1172 Ай бұрын

How much did the piles of black truffle cost them? Probably more than what i made in a year.

@jennifercastillo5352 2 ай бұрын

What are the names of the restaurants!!

@ryansharp9222 2 ай бұрын

I always eat here when I’m bored and want something mediocre.

@Tom-bt3zm 2 ай бұрын

Does caviar make your restaurant rich?

@DreamCatcher99-lz1dw 2 ай бұрын

Who are you talking to, you moron?

@menash23 Ай бұрын

There is probably over 1 mil$ in copper pans there…

@googo151 2 ай бұрын

The way the Asian chef holds his chop sticks vs other chefs is night and day. Such a confident and authentic way. Sorry, that caught my attention. @ 11:05 secs.