😂😂😂😂😂😂😂😂😂😂 Dude, I SO needed that laugh today! Best comment of 2020 🏆!! 😂 👏👏🤘🤘

😂 Orange blossom marinade is a must-have in the glovebox.

Tasker Matic. I checked at least 4 MacDrives and none of them had it!

bertvdlast Covid19 supply issues. I’ve been ordering the Mccanard à la Presse instead. Good second choice.

Tasker Matic who doesn’t? There’s easily enough merus on the crab for both driver and passenger. We are always left wondering what to do with remaining crab. Usually we just discard straight out the window along with empty bottle of champagne or chenin Blanc ready for the second course. We love road trips.

Yeah exactly this is just ridiculous

The clarified butter is a vinaigrette of orange blossom and the farce is a puree of Boskoop apple, artichoke and garlic

@@_BAOBAB_ seriously mate? Wow what an experience to have it. But the ingredients and the presentation were good mate, I really enjoy it

If that was a regular meal for me every day it would taste fantastic and then I would be starving 5 mins later, and also broke

looks like asparagus. its the same colour as the brioche.

its apple slices

gustav bertilsson very heavy

Of course it is

🖕🏻

Noticed that too, I would send it back

That's it, drop him back down to 2 Michelin stars!

@@wildboer you lose all your stars. its like sonic the hedgehog

There are subtitles available, just press the subtitles/closed captions button on the left of the small hd symbol/settings button at the right bottom side of the video.

Kool Keith thank you so much

Mykee Wattz then fuck off back to hell’s kitchen vids lol

@@BenedictHarris did you hear what I said you fat spoiled mayonnaise eating pig? Speak when spoken too you cave demon.

Why dont both of you fucking shut the fuck up and quit acting like some fucking mean girls

These dishes are usually served in multiple courses, with a dessert at the end, which is why they make the portions small so that the customer can eat more dishes.

This is not all that people pay for. Usually, the customer pays that exorbitant amount for the multiple courses together

@@bigballernation3609 Exactly, couldn't agree more. For example, my wife and I are not rich, but coming november 2021 we are married 12 and a half years and we wanted to do something special to make it unforgetable. We never had a diner in a Michelin star restaurant, for us it is a lot of money, but we talked about it with eachother, my wife is a nurse in an elderly home and I am a high risk person when it comes to Covid-19, so going on a "special" holiday is not an option for us, so we decided to celebrate our anniversary at the Librije in Zwolle in the Netherlands, a 3 stars Michelin restaurant and stay just 1 night in the hotel with the same name. Simply because we want to experience such a restaurant at least once in our lives. What you said is correct, we booked an arrangement, and than you are talking about 10 courses including matching wines, and trust me, you are pretty full after that, although it is not an "all-you-can-eat for 15 dollars" at a spare-rib restaurant in the USA, but hey, maybe that is why we are still pretty healthy overhere in Europe, I for once never heared that her in Europe someone had to get out of their house by a crane because their weight was over 500 pounds!!

Bravo!! 👏👏👏👏 I concur WHOLLY, as do MANY I assure you. It’s an arrogant form of gluttony disguised as “art.” It’s robbery.

Pretty sure every restaurant has plan to solve excess, waste food

@@tranminhhieu9492 Pretty sure you never worked in a Micheline stars restaurant...everything has to be PERFECT. To the point of measuring with a caliper every cut/size they make. The obsession for perfection drove many chefs crazy. Some discarded food can be utilized for stocks/sauces or is given to employees...but mostly is trowed. And although some left-over food can be donated to various associations , very few high-end places do that. Thrust me...I know what I'm talking about, unfortunately.

@@smallwonder4465 Dude...do you know me? Do you work, or ever worked, in a professional kitchen? Even more in Micheline star ones? Because if you are/did you'll know what I'm talking about. Moreover, you're free to believe whatever you want as far as my "career" or experience... additionally...Bro...never sad that Micheline star restaurants are the villains of the world. Read better.

That's the first thing I noticed as well...also would it not be better to put everything on top of crab on a chopping board/plate and place on the final dish instead of trying to balance it all and then pick at it with tweezers...looks nice thou and probably tastes nice too but I would never pay for it...more of a snack than a meal

This will probably used in Amuse Bouches and side dishes! They will never throw away such a beautiful piece of Kingcrab, otherwise they can starting throw money in the bin with it😂

I can asure you he doesnt re-use it ...

@@c0rnfl4k3z Ofcourse you can't!

3 star restaurants are good at wasting food.

He cut away 2/3....he cut the side ends and he cut half of the leg -.-''

and it's in a shell too

Exactly!!!!

We don't know how many apprentices did the preparations. For a 3 star dish you need maximum flavor, presentation, service.

It is clearly a cold station dish garde manger

Hmm I think it's a little bit more. Let's see: crableg, lemon, mash artichoke, orange blossom vinaigrette, garnish of egg-truffle-nut-chives marinated in champagne extract-orange blossom honey, brunoise asparagus (marinated as well) = 6 elements out of 8 = 75% cooking.

@@Jlijnse2007 Sounds like a whole lot of garbage not cooking.

@@SapeHallward It is an obsesive way to bring all conceivable products together into a tasty dish. But I bet these chefs can prepare your kind of food also in a way you never tasted before.

Less is more

Are you drunk?

At least we eat what we have on our plates and don't behave like Russians, hated in every hotel where they were!!

Vous avez toujours raison, Maître ! 🤣

MURRYCHOOCK je sais jeune disciple !

Putain Joël ! Quelle joie de te retrouver . Tu est toujours avec nous du coup....C'est top. Bon tu a tout dit, je voulais mettre un comment mais ton intervention suffit. This is just a shit load of flavors....So sad as the fucking crab is Beautiful.

julien hermida personne ne s’en va jamais vraiment ! Bisous jeune Julien !

@@Joel.Robuchon Qu-est-ce que vous en pensez vous de ce jeune disciple à vous, dit-il? Il semble un peu constipé, a mon avis kzfaq.info/get/bejne/hJuDpaeZyprGdWQ.html

Lmao I'm thinking the same thing

This is a three star restaurant in the Netherlands, not a fish and chips hut at the county fair. “Sir, would you like the rest of the crab leg on a side plate, or in a wicker basket with some garlic butter?”

@@BenedictHarris no fucking duh bitch

@@BenedictHarris learn your role fat ass a remain silent.

Mykee wattz. Fuck you

You are right.... you don’t know anything

@@chrisjm4 and what qualifies you to say that?

The fact that I’ve been working in kitchens for the past 20 years. Generally people at the top of their profession make things look easy. I’m just pointing out that you shouldn’t say anything if you don’t know what you’re talking about. And with your first comment, you probably don’t.

....carefully chosen ingredients in the pot with crab, one of which is marinated for days....finely ground puree designed to compliment a complex mix of flavors....garnish DRESSED with vinaigrette involving precisely infused oil, balanced with strawberries to match the truffle in the garnish, again a complex mix of flavors to manage....not to mention the unseen portion of preparing the bed of the dish with careful slices fanned out in a circle....guarantee you didn't produce a 6-year-old that can do that.

This place ain’t exactly a tourist trap. An 8 course dinner will cost you €255. Without water and wine of course.

I want to eat at a 3 star restaurant just to laugh at the things they call food.

@@SapeHallward u will be stunned for 4 hours

Shut up man would u run a 3 michelin star restaurant, i dont think so😂

has subtitles now