It's more that (except his normality for him to spend such figures for a lunch 😅) he acts, speaks and has the kindness of a "ordinary person". He's often surprised and humbled by the service and kindness he receives, not demanding it.

lol. That's such an absurd thing to say. Do you also apologize when someone punches you in the face? They took the entire loaf of bread and you're saying "thank you" when they give you some crumbs.

Even normal or 'poor' people will spend $40,000 on a car when they could've spent $17,000. Of course you won't get to go to these restaurants constantly or even routinely, but if it is a thing you want to do, it's shitty to have to go through life thinking it's denied to you or it's "for other people." If you make $40,000 a year, is it worth it to go to these restaurants? Fuck no. But is it worth it to have your *first* experience at such a restaurant? Yes. And is there someone special in your life who deserves to come with you and can get over whatever hangups they have about eating there? If so, the yes becomes a fuck yes.

@@hymnofashes Say what you want, I come from the place where literally none of my friends ever visited Michelin star restaurants and everybody (including me) firmly believe 1000 EUR for a meal is an absurd amount of money. In 18 European Union countries this is more then a monthly minimal gross salary. What's more, citizens of only around 30 countries can afford it based on the minimal monthly salary. That puts things into perspective.

​@@piotrs8541 Then... dont make mininum salary? Motivate yourself with this video?

A little bit ago I left a 12 years career in the kitchen for a more stable job I can have a family with. Your comment is right on point.

@@biofan45what kind of job are you able to get after such a long time as a chef? Cause I’ve only worked in kitchens, and only have a bachelors in English.

@@josephosullivan7506 A job in the government of my country that is not the U.S and did not require any post secondary education.

If it's OK with you, would you share your experiences that led you dissatisfied with the profession?

​@Malkav i guess the job is too mechanical for low level chefs

i do hope so too man i love his contents

You are so right

Following from his not so long ago first review, and can't believe now he's getting 10k in an hour...he's definitely brought something different to youtube. And I love it.

So addicted

I mean to be fair that's what money gets you, what he does is unthinkable for all of us and therefore interesting.

This

Thank you for pointing this out, you are completely right. This is a great format. When I take a small break from work, I put AtG on because it's the right duration, pace and vibe.

Also why chefs hate when people ask for an item with no sauce and then complain they don't like it, its not an optional extra, it IS the dish, you are intended to eat them together for a full experience

True! in french cuisine "sauciers" were very important in the kitchen - the specialists of sauces

Going to a 1-2 stars Michelin a couple of times during your life is actually relatively accessible, if that's what you really care about and save the money.

It was the cheese cupboard that did it for me too!

Yeah, that cheese cupboard would be a big temptation for me, grab "them cheeses" and devour them with a crispy baguette and flush 'em down with a couple of bottles of those fine wines, and then, take home a plate or two, to add to my collection. The desserts looked fantastic and delicious too, but, most of the other offerings, I wouldn't even have tried, because I don't like seafood. I love the old fashioned 19th century style classical French food, laden with truffles, foie gras and lots of creme and even more butter, the style of the great Paul Bocuse, which many of these new upscale restaurants don't offer anymore. This is a great show and review and the host is a real specialist in his field. I am part Hungarian( my great grand mother) and it would be interesting if he travelled around Hungary and did reviews of Hungarian restaurants and food.

wrr

that's not a recipe. just a list of ingredients

good point

@@matthewbrealey2026 Which is a recipe?

@@123hattan the recipe includes what you actually do with the ingredients :D

Yes I noticed that too, and I must say that's my own experience in some luxury restaurants as well (and though I like to cook, I'm not a chef). Appreciating some dishes/pairings/details is very welcome and sharing the enthusiasm/appreciation can open a whole new world. Once at a Michellin star restaurant my date was very impressed by the sommeliers choice and said "The one wine I could think of to pair this is dish with, is a [wine I personally forgot be she didn't], but that's not an option because it's almost impossible to get" and the sommeliers eyes lit up, he walked away and came back with that exact bottle. "You made me very happy. This has to be my favorite wine but it's way too costly so we cannot add it to our arrangement without it becoming too expensive". He opened the bottle, poured us both a glass, shared why this wine was so beautiful to him and asked us to come sit at the bar after dinner. After all guests but us left a few members of the staff joined us and the sommelier gave us all a private wine tasting. I already paid the bill for dinner (with a generous tip as I loved the experience) and the owner told me this was on the house. It is not something I ever expect to happen again and I'll never forget it.

​@@lourensthalen1674that is so beautiful! Thanks for sharing that heartwarming experience

chefs. No apostrophe.

We are already working on it!

part of the appeal of his channel is that he honestly reviews these places without being overly negative for no reason...that would be hard to do with his own place

​@@deathmetalalchemist5861 I think he will do different style of video for his own restaurant

​@@alexandertheguest you should get someone else to dine with you at your own one, then review it instead of you 😉

It's not much more expansive that, let's say, a trip in the US (if you're European). But then it just depends on what people like. This restaurant is insanely expansive, but it's also a genuinly unique experience.

Yes Sir! I cook for a living and I’m able to afford travel. Saving rn for a two week trip to France next yr. The Airbnbs I found cost less than any place I’ve stayed in LA! I scored a reservation at Plentitude. Since watching this video and learning of the astronomical prices I’ve started a second line cook job. I’ll be working 6 days a week, 10 maybe more hours a day for the next year just so I can flourish at Plentitude next Oct. It’s definitely possible!

Same here.

Same. I love the way he introduces each restaurant. His review is both relaxing and constructive.

Did you try Dorsia ?

@@craigachad8209 Nobody goes there anymore

I was able to get a reservation two months and one year ahead of time. I’ll be there Oct 2024. Thought it’d be harder to get but I just sent an email in French asking nicely.

Presentation is more like a requirement. The best food on earth could be served in a bad looking way and it would subconsciously ruin some of your tasting. Its not to hide an OK food (not at this level anyway) if its what you fear But your right about the taste. Taste is memory, and a newcommer could be oblivious to some subtleties. If you like food, however, make food yourself, know what good product is, and dont just eat sugar/salt insdustrial garbage, you could apreciate the experience. MAybe start with a reputable one star.

Go to a 1 star Michelin restaurant. Get the tasting menu. You don't have to have lots of wine. Probably cost you €100. It's a good experience.

@SeanONilbud A One Star Michelin restaurant would probably be the most I would consider trying, and that's because its menu is probably something I could understand and better appreciate.

@@845835 I only went to a 1 star for the first time a few months back and the defining feature was that everything was delicious. Mad ingredient combinations resulting in deliciousness. Everything was nice, the service was perfect. There were as many staff as customers for instance. About as unMcDonalds as you can get.

One must always have a dream, and one should always bear in mind Oscar Wilde's view that "We Are All In The Gutter, But Some Of Us Are Looking At The Stars"

its definitely not a 0.1 % experience. Its just a matter of priority. Many middle class people spend easily 1000 euros over a year on silly things. Just save them and have a amazing culinary experience. Im not rich and I have done many 3 michelin stars in my life. Im just loving gastronomy. The hardest part is more to manage to get a table.

@@homasas4837 very true

It is a .1% experience - actually less. Yes - many can save to do a 2,000e lunch - but very few allocate such resources to do so. I work with bankers and lawyers - all of which who can afford it - but even then only an exceptionally small number would spend that much on lunch. And these are people that can afford it.

@@joelmarvin3206 im french, all the restaurant from 1 star to 3 stars are booked like 6 months in advance. All my friend has been at least once to this type of restaurant and we all earn less than 2500e per month. Its certainly not a 0.1 % experience. If nobody does it around you, its probably more a culture issue. And by the way, my fast food budget is zero euro per year.