INCREDIBLE 3 Michelin star TURBOT & MORELS at Bareiss restaurant in Germany

Рет қаралды 20,803

Күн бұрын

In this video, Chef Claus-Peter Lumpp prepares a truly incredible dish with turbot at his 3 Michelin star restaurant Bareiss in Germany:
- Breton turbot poeléed with ox marrow and sherry and spring morels
- Confit turbot with spring vegetables and morel stock
- Creamed morels with chives and sautéed turbot
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Пікірлер: 36

@kimkwangryeol3333 2 ай бұрын

Kitchen brigade makes perfect dishes for viewers! thank you so much chefs!

@matthewbarnes7029 10 ай бұрын

Absolutely excellent! This is a throwback to the roots of what makes this channel great. Thank you.

@mkmr6957 6 ай бұрын

please more of busy kitchens like this

@unbekannt6227 10 ай бұрын

Danke Chef!

@matthewbarnes7029 10 ай бұрын

@3:47 that plate grab though 😮 could have left it on the station and no one off-screen would have noticed. That attention to detail however minute or redundant is the difference.

@ercin8310 10 ай бұрын

Man, you are visiting sooo many nice restaurants. Why don‘t you try to fix this audio. People could really enjoy more your content. Food for thoughts…

@SquidwardLSDSquirtingOctopussy 8 ай бұрын

Lmao You clearly don't know what you're talking about, good sir. Because professional kitchens need to all have proper ventilation hoods & they also need to be running during the cooking, otherwise there would be so much smoke in the atmosphere, that it would actually negatively affect the visual appeal of the video. And when turned on, ventilation hoods are very loud & there's also some other appliances going on in the back. That's just the nature of a real kitchen. Furthermore, the cooks couldn't concentrate on making the dish neither with all the smoke fogging up their vision & getting breathed in. To clarify: This is not a food network a Martha Stewart cooking channel. These are professional kitchens showning off how they organize themselves during service & plate dishes. Even if the audio was clear, you wouldn't be able to recreate this recipe anyways, since there are no measurements or quantities revealed. If you wanna improve your cooking skills, I suggest you watch actual channels or books that provide proper knowledge. No offense, I was just trying to give you some insight & how the camera & sound guys have no influence over the quality in the end. Bless you

@z363652798 2 ай бұрын

Kitchens are loud 🤷🏻‍♂️

@maurices.7141 2 ай бұрын

Der Ton ist leider nicht Bareiss like. Ansonsten würde ich dort gerne mal Essen gehen. Danke für das Video😊

@protopigeon 8 ай бұрын

Lecker!

@nickknatterton00 10 ай бұрын

Die Gerichte sind absoslut Top, aber der Küchenchef wirkt mit seinem Kochjäckchen mit dicken Manchetten etwas aus der Zeit gefallen. 🙂

@SM321_ 10 ай бұрын

So und nicht anders 😅

@Humanprototype-wh8qr 9 ай бұрын

einfach Boss style wtf...

@mariaselenta2412 2 ай бұрын

how much does this dish cost out of interest?

@jiheelee3175 10 ай бұрын

👏🏻👏🏻👏🏻👏🏻

@THEAETHERMARTIAN 10 ай бұрын

Absolutely E S Q U I S I T E if not D I V I N E !

@mirileka5242 10 ай бұрын

Classico tedesco che se non mette 17 gel e 15 salse in un piatto non è contento 😂, allora preferisco un Romito/Bottura con il suo “less is more”

@feelinggrape 3 ай бұрын

Not really german is it? That's a 90's french cuisine kind of plating. Also, have you looked at Bottura's "psychedelic veal"? It's not like that man only plates simply...

@mariaselenta2412 2 ай бұрын

OMG ! the lovely lady wiping surface with the blue cloth, then she touches dish with the same hands?! The dish is great, but basic hygiene?🙂

@ercin8310 10 ай бұрын

It is difficult to understans even the explanation.

@TheFabi92 3 ай бұрын

Wieso?

@vilijanac 10 ай бұрын

You will serve, with what greens? Are you MAD>

@fireballs1000 10 ай бұрын

Kid on 🍄

@christianf7740 10 ай бұрын

Say what?

@bertbakering 10 ай бұрын

Please, buy a gimbal, get a few microphones and one or two proper cameras, you dont do justice to the places you go.. (and i have been watching you for years..) but these days, your fairly low production value will lose you viewers.. my humble opinion