i bet it was too fresh.

You mean speed?

during service everything is already prepped, you don't start to cook the turbot until the first plates are gone from the pass In general meat or fish is either precooked and finished when needed, or cooked à la minute if the cooking process doesnt take long (langoustine, scallops...) Every other preparation is already ready to be plated in general

No, Its turbot.

Turbot is turbot, but it's in the same family of flatfish as brill, flounder, halibut, fluke, etc.

How can you tell??

It is actually "tur-but" - the second "t" is pronounced, in English at least.

@@ftumschk turbot (pronounce türbo) in french

@@nanba25 Naturellement! A terminal "t" is usually silent in French, but is invariably pronounced in English.

Why?

if youre right about that then why has the michellin guide judges not seen that?

Because Michelin’s isn’t about the food. It’s politics. “How can a chef be judged by something be who holds less knowledge than himself?” - Marco Pierre White

@@joepetch308 yet here you are judging chef René. You see?

@@Hudjimin Chef of 20 years. Worked everywhere at every level so I think I’m allowed to. Turbot is an expensive and amazing fish with a lovely texture. Raw carrot is a hard texture. The turbot when eaten with the raw carrot would be lost. Sorry if you don’t like my opinion.

@@joepetch308 I don't disagree and am familiar with MPW's quote regarding this discussion. Yes, Turbot is exceptional and mostly unobtainable here in the US South where I work but I am familiar from my education and travels. I will agree that the uncooked carrot seems out of place and pushed but at the same time, I appreciate the simplicity of fewest components and this simplicity is what I feel the chef is looking for. What other commenters may not realize is that Michelin is not the "end-all-be-all" and we all have our opinions. When we assume that one "authority" is always correct, we haven't yet progressed enough to form our own opinions with experience. I will second that Michelin is politics first and more research and more great meals will prove to those that may be enamored by these stars. Finally, I don't hate the raw carrots here at all, I just don't find them adding much more than contrived harmony. Had they been special carrots, maybe? Or maybe not. This is good food and because we disagree with the single component of the carrots / raw garnish doesn't mean we wouldn't enjoy the meal as much as the Michelin "judges" do. It never has to be one extreme or the other. It never has to be 100% right or wrong.

Yeah. And look at the plate he used lol. I guess in some countries it's easier to get a michelin star when you dont have much competition.

He is a great chef i have eaten at his restaurant 3 times and they know what they are doing.

@@mortenthoms I talk about the way he handle the knife ,is not professional .

second one was better, but both are horrible for first try even.

...hahaha

@_.kerrigan No matter what the point is, it can be done better than whatever the fuck that is. I stand by what I said earlier.

Also lots of flesh wasted when skinning the fish...Don't look pro enuff

They've disproved your initial points so you changed what you're initial point was to save face. That's called moving the goal post, it's a fallacy used by people who don't understand how to argue a point. But yeah the dish can definitely be better, that's why it's a one star restaurant. There's plenty of room for them to improve. But don't assume that there's only one way to do things. Don't criticize someone's style of playing because you like a more open type of plating. That's very close minded.

Jan Kuś Restaurants like this plate on hot plates so the food won’t lose its heat, if you saw the simplicity of the plate and you work on a fine dining restaurant, you can put up plates like this in 6 mins easily. Food will be hot by the time it gets serve to the table

I just looked up clueless in the dictionary...your picture came up. Fine dining is not your thing? Then don't eat it. Simple. But don't yuck other people's yum, just cause you don't care for it. And btw, I actually agree with you on s lot of points you make. But you're so rude about it. Sorry I called you clueless...that would be waaaay down on..hmm let's see...your level? Peace

@@Kazzzper1234 is Yum in the dictionary idiot

@@spongebob9822 you're a fool