I saw Jean Claude at Petrus back in February. He is working part time now. Gordon didn't want him to become bored during retirement, but I think the true reason is that Gordon looks after his staff. Great review. Thank you.

I'm a chef and work in a 2 star. It's amazing for me to see such a knowledgeable customer who is able to highlight these micro issues (which are huge issues at this level) such as the congestion of the staff. These are things it's very difficult to see or experience in your own restaurant. Its eye opening, and gives me a new level of appreciation for our FOH team and and the small details they sheppard together. In terms or restaurant Gordom Ramsey, it's so impressive. Perhaps a little too classic french for my personal palette but I appreciate its place in the world immensely. It would be like a dream to work in this kitchen.

I have been at Gordon‘s once for the lunch menu and was fortunate enough to meet Jean-Claude. I have to say that for me he was an absolute lighthouse of how guests can be understood and treated accordingly. The way he read everything from our faces in a matter of seconds and spoke to us in our native language fluently absolutely amazes me to this day. It was him that made the lunch unforgettable.

i love the level of knowledge you bring to this. it's lovely to hear reviews by someone in the industry and with a deep love and understanding of fine dining

Gordon is probably one of the main reasons why I got interested in culinary in general. So, naturally I was dying to see this episode :D The level of knowledge you bring is amazing and in this short amount of time, I learnt a lot from you in terms of what to look for and whatnot.

Love him or hate him, Ramsay has done a lot for the culinary world. Personally I give him two thumbs up. Lovely review of his restaurant, made me want to visit.

I think it is important to remember that beyond his over the top persona on the various shows he's on, the man knows how to run a restaurant. Being a great chef is more than just cooking great food. It's about getting the kind of people who can do what you want them to do. It's about finding the right chefs, FOH staff, etc. And the man seems to be nailing that

I really appreciate how the plate for Peach Melba 6:10 acts as a homage to the Main Dish 6:16. The donut shape of the Peach Melba plate morphed perfectly into the shape of the donut at 6:18. In a 3 Star Restaurant I assume they did this on purpose. Really impressive work of art. ❤

I love your videos! For me personally, they could even be a bit longer. I‘m always sad when the video finishes because I could have always enthusiastically watched it for a longer time, they are so good! Greetings from Switzerland

Another superb video! And this time it's about a restaurant I've actually visited in the past! Your channel deserves millions of subscribers, Alexander, and I'm sure it won't be long before this happens!

So much quality in these videos, I love the way you explain everything especially the dishes and what you think about them it’s done with such class. The videography is also amazing I love the way these videos are put together and how the font is a white outline and the little animations. Great work thank you!

I love how you don’t hold back on your opinion on any restaurant and have nearly zero bias to your review that makes great videos I enjoy watching your reviews!!! I was hoping you’d go to alchemist but they only have 2 stars I’d love to see your review of that restaurant!

Gordon for sure is a master of the game. And his best attribute, is the confidence he has in the people he hires to his restaurants. You can't rule 58 locations without trust, quality and experience. For sure, the most influential person in the world over the last 20 years. I can only see 3 or 4 persons as relevant has him, over this period, the most logical choice being Antony Bourdain, but, at the entertainment point of view, obviously. And you Alexander, with the quality and production, of the videos aligned with the expertise and know how. Are one to look for the future. Again, a lovely and well put review.

Found this channel yesterday and can't stop watching your videos. Really good job

Keep it up Alexander ! You're on the road to the first Million, and it will come way sooner than you expect it. I"m a hidden french amateur of fine dining and will try my best to travel soon to your restaurant as I am curious too see how you implemented in your own space everything that you have learned from these great experiences. Best of luck, and thank you for giving us the opportunity to discover cuisine we might not have the chance to taste on our own. Regards !

Your detailed discription of the food and restaurants is why im hooked now on your vlogs.

Great video. You did a phenomenal job highlighting the details and intricacies of this fine dining restaurant at such a simple level. Cheers!

Yes! Ramsay is still relevant because he still cares about the quality of his dishes and the proper execution of those dishes. THAT is why he has risen above many chefs - he was talented to start and has continued to evolve. Many successful chefs are tired. They are using the dishes that put them on the map (5 ways to have parmesan, for example, which was a brilliant idea after earthquake in Italy) instead of striking creativity that matches or exceeds creating must-order dish just for nostalgia. [I watched another of your videos and I thought Massimo's meal would be the "best" of the restaurants visited. But the other chefs did a better job at delivering more innovative, exciting meals.] Gordon reminds me that as much as I know and as cool as some of my successes may be, the goal is to keep growing and keep challenging myself. Love him or not, he does that very well.

I'm glad you like this restaurant as I have great memories of some meals here. I remember the first time I went they had a £45 lunch time menu which is just outrageous value to think back on. Those days are long gone though! I also remember, after returning from the toilet, my partner and Jean Claude deep in conversation about plans for Christmas amongst other things! He really is incredibly charming and very good at his job. Retirement well earned. I will go back sooner rather than later but it's somewhat more of a financial commitment now!

Once again a great video, showcasing an amazing restaurant! Thank you for the review, can't wait to see what's next!

First time I've seen somebody ask me to subscribe so smoothly. So, I did just that. Furthermore, Alexander is great. His knowledge really stands out in every single video. And even better than that, he presents it like a true gentleman which, paired by the soft piano melody, you feel as if he was a poet. Well done Alexander, great content!

This is top notch quality yet again Alexander!

The quality of your vids is impressive. Thanks man

As always, great stuff Alexander. You are delightful to watch and your knowledge and insights are top-notch. Have an inspired weekend. Love and Light from Laos!

After watching all of your videos so far and being fortunate enough to dine at a couple for one and two Michelin star restaurants, I have to comment now. Thank you very much for your videos, they’re aesthetically pleasing, on point but still emotional and your opinion is very professional. I hope just like me, a lot more people that are interested in food and the art of fine dining, find this channel! Thank you

I ate there many years ago, maybe more than 20, and i still remember my experience with Jean Claude, he was so friendly, remembering our names and he was funny too, when my wife went to the bathroom he came to chat to me and found out it was my birthday. He then asked if i would be paying or her and i said her, he said, watch this, at the end i will make her pay with a twinkle in his eye, and then tried to guilt her into paying at the end. The best Maitre'd i have ever experiened.

I love that you really go into the very detail on what the dish is, what ingridients it contains, how it tastes, what wine it is paired with and so on. Many cooking/food channels lack that a bit for me.

I'm really glad to try and be with a channel from the very start. This channel is going to grow so much with the quality no BS content it pumps out!

Love this channel - thanks for sharing your journey!

Fantastic channel: style, video duration, content; thanks, Alexander!

glad i discovered you so early on, your channel is great

The pre-commentary is a wonderful touch

Gordon.....he is the reason I'm a Chef. Inspirational

My favourite restaurant. I went when Clare Smyth and Jean Claude were still there and had the best meal of my life.

Alexander you fix my week everytime! Amazing in depth review🙏🏽

The video I didn’t know I needed!!!! Keep up the good work

New to the channel. Love watching your detailed reviews. I probably would never be able to afford these kind of restaurant, but its pretty nice to be able to watch and see how it is done. Thank you for making vids like these and keep it up

I have learned a lot. Great channel!! Continue sharing all this🍽️

I would like longer videos, your presentation style is excellent.

Not too long ago when i discovered your channel, you were at 4.7K subs. Congratulations and thank you for these videos

22 years of 3 michelin stars. Absolutely amazing

Very insightful review. I've eaten there when Gordon was still at the stoves, again in the Clare Smyth era and recently in the Matt Abe era. All good but there was a definite buzz about the place when Gordon was cooking, that is different today. Incidentally, in my experience (not at the restaurant) Gordon in real life bears little resemblance to his sweary TV persona of old. Love your channel. Very to the point and beautifully filmed.

My new favorite Channel thank you. Can't want for the next visit.

Just binge watched every video you have. This is an awesome channel. Any plans to visit Asia and check out the Michelin starred restaurants there?

Love your work in this channel.

Great videos, you just keep getting better

It's been quite a few years since I last ate at Royal Hospital Road, so thank you for reminding me of Jean-Claude - an understated but perfect Maître D who added so much to the dining experience. I too wish him well in his retirement.

I liked this one. The video editing is top-notch

Fantastic quality as always!

These videos are so concise, honest, constructive and informative. Amazing work.

Thanks for the video! Maybe you can show more of the kitchen next time, must be possible as a restaurant owner… keep up the great work!

Great Video as always, I stumbled onto your channel by accident and subscribed immediatley. Rarely see so professional restaurant review videos!

My favorite channel on yt recently

Your channel is on the verge of exploding in popularity! Keep up the great work. Very high quality!

Loving this channel

Welcome and Staff smiling makes the journey, also making them feel at easy, as for most people it’s a treat, you get that connection, obviously the food is very important, but you always remember a good waiter or experience.

Man i just love the quality of the videos

Ive been to Petrus, Gordon's 1 Michelin in London was blown away. Def need to go here next.

Love this channel!

Great videos mate!

I'm enjoying your videos, and the historical intros are welcome: I was a regular at Aubergine all those years ago, frequenting once a week or so: I even had "my own table", the one where they always put you even though you've never expressed a preference! Until recently, I lived a 2 minute walk from Restaurant Gordon Ramsay, so went there a number of times. My tip is to do the dinner service rather than the lunch service: I can't explain why, but I've always enjoyed my experiences there much more in the evening. On the week before Covid lockdown, I visited three times as a walk in: so many people were cancelling last minute! I've come across Gordon personally four times my dining career, three times in his own restaurants, but I've never seen him in this, his flagship restaurant. I've only once witnessed him behind the pass in chef whites, at Petrus when Marcus Waring was still with him.

man what a good content, keep it up!!

Alex - newly found - I'm enjoying your channel. As a side-bar - time permitting - I personally would benefit from tutorials on fine wines, pairings, tableware etiquette and.... how to acquire a reservation... say, when you don't have 3-6 months to plan in advance.... just some food for thought. Grateful !

Feels like your channel is on the verge of exploding. I really love your content, I love food and cooking and wine. So far I haven't been to a 3-starred restaurant yet.

Best video so far! I love when you describe everything and give your feedback about every plate.

Great video, i have been watching all your content lately and they are all spot on, can't wait for the next one

A couple thoughts/questions after watching this just now: 1. I never knew the background of Gordon Ramsay (the football part) and really enjoyed this detailed- if there are interesting back stories like this, I encourage you to keep adding this element 2. I’ve never had the pleasure to eat at Restaurant Gordon Ramsay, partly because I have other personal favorites in London, partly because I think there are other interesting options besides classic French in the city, and partly because I find his personality/schtick to be off putting, but watching this vlog makes me re-evaluate my desire to eat there 3. I’m wondering if you could clarify the wine you had on your visit. Did you order by the glass (I had this impression at one point in the video) or did you get the pairing (I had this impression at another point). If you did the pairing could you clarify how much it was please? 4. I love the fact that you commented on the service, space, and cutlery. Not many vlogs do this yet it’s so important when we’re talking about high-end restaurants. Indeed, the cutlery looked beautiful. (As a side note, I love The Clove Club since you are/were in London and in particular think the service is very personable there since you mentioned it in your vlog) Lastly, keep up the good work. I’m currently eating my way through Peru in case you have a chance to pop down in the next two months 😉

Wow. I Don't do stuff like that. But I was glued to the information. Some people really love fine dining like me. It's really great we have not given up.

You had me at "Pre Dessert"

Amazing content. Keep it coming, the way to 1M subs is shorter than u think

I love your non bullshit reviews man. You're great.

Your video style fits the tone perfectly

I think the music is a bit on the louder side compared to your own voice, specifically at around 1:15

Not the Server at 4:48 looking like pete davidson😂 i died laughing. Looks like pete quit his comedy job

Great video. Liked and subbed 😁 🤗

Jean Claude is a treasure. I first met him some 40 years ago when he worked at a little French restaurant in Grand Case, St. Martin. I met him again, by surprise, when I first visited Restaurant Gordon Ramsay in 2016. it was a wonderful reunion.

4:05 This meal looks like a garden

Loved the little girl in blue...makes me remember my childhood as the only kid at these tables. I loved how the staff would always find ways to entertain me or make it all fun -as long as I kept my best behaviour of course. ❤. I looked forward more to the staff then the food😂

The food looks technical and presentation is precise and beautiful. I really think you're paying extra for the name tag but at the end of the day its a Worldwide culinary institution now. Once again .... Amazing content and editing. Top marks sir. Oh and i love your honesty so keep it up. ❤

just subcribed Boss Alexander hello from the philippines

I have eaten at Petrus! Like most michelin star restaurants, those passionate about food eat at them to experience the flavours and experience, not to get stuffed on food. And I also noticed the table thing and I really appreciated it, I really don't like being "tucked in" to my table by the waiter pushing my chair so I appreciated that small detail. I think for those who can afford it and have a love for exciting food, it is worth the trip. But not something you'd pick as a special occasion meal. Also I am now a wine drinker really, especially red, I hate red despite being from Italy, but it doesn't allow me to deny that Petrus has arguably one of the best wine cellars in the world and you cannot fault their selection or pairings. I also recommend the carte blanche menu for those ever going to a GR restaurant, not sure about michelin star restaurants in general as Petrus is the only one I've been too. A carte blanche menu really brings out the individual flair of the Chef (which is also one of the criteria for the basis of awarding a Michelin Star). GR is a great chef but he is no longer in the kitchen, so he's not cooking your food - therefore, let his handpicked Head Chef shine! In terms of culinary skill, they are more or less on par with him! Also their desserts are top tier, also love the touch where they add the fruit table-side, which stops it soaking too much between the kitchen and table.

My first “three” back in 2015. Still the best experience.

This gonna blow up for sure.

I love Gordon and I’m glad to see his facilities are still top notch.

I am a huge fan of good food, but unfortunatly not so much of wine. This sometimes limits which high-end restaurants are worth visiting for me, but some also excell at providing alternatives. Could you include in future videos if there is such an alternative that matches the standard of the restaurant? I understand that you can not try out everything, but some basic info/your impression would already be valuable to me.

i went here for dinner last june, and it was one of the best restaurant experiences i've experienced so far, it was immaculate.

Another great video production. Does anyone know what accent Alexander has?

Gordon is a genius, and one of his specialties is understanding people and basic psychology.

Interesting How long ago was this? Truffle season in Aus doesn’t start for a couple months yet. Black truffles from near where I live can be quite average for about 70% of the season (Manjimup) only start to hit their peak just before the end, so can understand the criticism. Surprised to see Polish hill there, great wine, had a 2000 vintage recently which was really interesting. If you like the style I’d recommend trying some Great Southern Rieslings, such Duke’s Magpie Hill Reserve and Frankland Estate SmithCullam. The former has just started to edge out Grosset as the best producer of Riesling and Australia. The latter is a bit more off an off dry style, tows the line on sweetness, but huge on flavour , highly recommend giving them a go if you haven’t tried already.

The cutlery by Christofle was the Jardin d'Eden silver-plated cutlery set. A set of 36 pieces will set you back €4150 including VAT with a one-month wait for delivery. Excellent choice.

Having recently come back from Italy where we tried a 3 michelin star restaurant that was on the San Pellegrino top 50 list and a 2 michelin star restaurant(this was entirely unplanned and by accident), I can tell you one big difference: The 3 michelin star place will throw out dishes on the menu that are just wacky or so novel and weird that you would never think to put those ingredients and that combination together. The 2 michelin star place, meanwhile, does the same on a smaller scale but executes everything to such precision and execution. Both were absolutely fantastic and which you would enjoy more likely depends on what you are looking for in a restaurant.

Been there several times. One of my favorites.

Great video, 3 ⭐

Great review, I just think one has to expect a smaller size of real estate in England overall, (especially London) sometimes even restaurants.

Ugh it is one of my dreams to one day travel and try fine dining restaurants with my partner. For now, we just do local ones and support our chefs.

4:48 didn't know that Pete Davidson now works for Gordon Ramsay lol

gordon ramsey is such a crazy successful person, i do admire him quite a bit

4:30 - three Michelin stars on the lobster 😁👌

A part of me wishes you could go back in time to the late 80's and eat/review at Marco Pierre White's Harveys.

As the head of a Michelin starred kitchen you should know that there is no Michelin starred chef! Stars always go to the restaurant, not its head chef! Otherwise, as a chef myself and lover of fine dining, I really like your videos!