Amazing Wagyu A5 with sea urchin & caviar at 2 Michelin star restaurant Colette De Vijvers, Averbode

Рет қаралды 65,993

2 жыл бұрын

Chef Thijs Vervloet from restaurant Colette De Vijvers is a standard-bearer of a classic, French-inspired cuisine. However, his kitchen is not old-fashioned nor overly heavy, but combines fine notes with rich sauces, delicate flavours and above all top products. Oh yes, top products you’ll definitely find here on the menu! One of the starters even combines A5 grade wagyu with sea urchin and a generous portion of caviar. It’s over the top, and it’s over the top delicious. Discover this recipe here!
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Пікірлер: 98

@KinkyLettuce 2 жыл бұрын

must be absolutely delicious, no doubt about that. Although the approach of stacking readily luxurious ingredients on top of each other seems to be out of fashion these days I feel diner nowadays appreciate more of restaurants transforming humble ingredients through impeccable techniques, like Noma and Eleven Madison Park

@crimsonfancy 2 жыл бұрын

Seems much here. I agree. At the same time, I love all the flavors - maybe less quickly introduced as a single course.

@Meuchlor 2 жыл бұрын

There will always be a customer base for expensive and rare ingredients

@animaladam5 9 ай бұрын

Eleven madison using super high ingredients just vegetable based and charging just as much..robbing people blind

@Masterchief23 6 ай бұрын

Wow!!! That dish are so rich and flavourful, the beefiness from the A5, saltines from sea urchin and caviar. Tartness from fat sherry vinegar sauce and bitterness from the frisée salad will balance the dish so well!! Fantastic chef… you can see how the chef owner works in the kitchen.. clean as you go to keep the kitchen clean and neat.

@jovoxf521 2 жыл бұрын

nowdays its enough to buy the most expensive shit and slap everything on the same plate and voila, there is your michelin star. Thank god there is still plenty of true artists out there who really put some magic on a plate instead of this.

@neilkasher 2 жыл бұрын

What an incredible dish

@chefdevanofficial 2 жыл бұрын

I’ll take the wagyu scraps Chef 🤗

@ydocmit 2 жыл бұрын

Love watching this chef work. Thanks WBP stars.

@geoc4564 2 жыл бұрын

Luxury is one thing Class is another. So much waste out of manipulating this excellent product…what a pitty

@dudubam88 2 жыл бұрын

gorgeous

@rayaugust1042 Ай бұрын

bravooo!!!

@luisoneillteixeira Жыл бұрын

i think he forgot the truffles; but i would try it, anyway

@markandrews1219 2 жыл бұрын

It is a shame to see someone throwing away A5. tallow. Why not collect it in a small stainless steel gastronomic container? Throwing it down the grease trap is a complete waste of a first class product and very expensive.

@domenicdicarlo511 2 жыл бұрын

Glad I wasn’t the only one mad about the way he prepared the wagyu 🤦🏽‍♂️

@MrSepox 2 жыл бұрын

he probably has an insanely high food cost... you could do so much with this...

@keith2056 2 жыл бұрын

It's like 3 grams of fat lol

@eddiecordero2644 9 ай бұрын

He should of also had that Caviar on ice and not used a regular spoon

@kverreet 2 жыл бұрын

I'm actually dining at this restaurant next Friday. Hoping it lives up to the movie. That said, this dish seems slightly out of my comfort range price wise, especially for a starter

@ymarmash 2 жыл бұрын

Yeah, just a bunch of expensive ingredients in one dish. It must be good though.

@toddstefan2169 2 жыл бұрын

How was it?

@BigDaddyGee85 2 жыл бұрын

@@toddstefan2169 he probably can´t afford internet anymore😂

@cookingwithfluffytiny4371 7 ай бұрын

I made A5 waygu with caviar truffle it was natural taste

@ryosukeyagami6334 2 жыл бұрын

Interesting. The package didn't show which farm or prefecture this wagyu is from and the brand of the wagyu. As far as I know, there are 4 main breeds of Wagyu and almost every single prefecture in Japan has their own brand of Wagyu and it's very important to distinguish that.

@c0rnfl4k3z Жыл бұрын

Japan K-2 is kagoshima prefecture

@jessekleef Жыл бұрын

It looks good and the combination of luxury ingrediënts make me wanna try it. But why do the plates look so different. 1 plate had less urchin and caviar and the sauce was not on the same spots on the plate.

@cheez4me333 2 жыл бұрын

8:29 nah dude wtf did he do with those trimmings

@teabaggervance8 2 жыл бұрын

You worry about the fries you just dropped.

@kennethlin5449 2 жыл бұрын

@@teabaggervance8 the fuck is that supposed to mean lmao

@nickchannel5364 2 жыл бұрын

I would love to even wash dishes for him

@WhatMakesaGreatChef 2 жыл бұрын

Find out what makes a great chef, dive into different chefs techniques dishes and find out more!

@RataStuey 2 жыл бұрын

I cannot get over how much fat that cut of beef has. I mean, I honestly wonder if the cows have heat attacks from having that much fat in their system?

@ydocmit 2 жыл бұрын

It's a little like Sumo wrestlers. The diet isn't good for them, but it's a Japanese tradition. Here in the UK we can get A5, but it's around £250/kilo. ($US200/pound)

@I-do-not-read-replies 2 жыл бұрын

@@ydocmit that's it? that is a steal!

@grantgrant8554 2 жыл бұрын

That’s a hot starter ?!?! What the meat maincourse look like?!?

@glenn1038 2 жыл бұрын

Nice cooking 😋

@paiantonio2859 2 жыл бұрын

Amazing meat 🤩

@ivankelcik5276 2 жыл бұрын

price?

@laufimulo Жыл бұрын

what a pretencious "chef"

@modisess26 2 жыл бұрын

rich man's surf and turf

@TheThomas163 2 жыл бұрын

i dont understand how this cows don´t die from heartattack...

@dino2400 2 жыл бұрын

tempted to think that you get two pieces of Wagyu, where a piece of meat triple that size is used. That could explain a massive price for the dish .....

@stuckstepsis6976 Жыл бұрын

Wagyu is extremely heavy meat to eat. Tbh that portion size for a starter is too much in my opinion.

@captainsubtext7446 Жыл бұрын

@@stuckstepsis6976 i was kinda surprised about the potion size. Even as a main course (in a menu) the amount of wagyu is over the top imho.

@Humanprototype-wh8qr Жыл бұрын

i hate this , taking from one kilo meat like 20% cutting off, i was working in a llot of michelin star restaurants, but i hated this when we put the most expensive meat only some cubes on the plate, and rest goes into bin, bec no time to keep it.

@Tennisisreallyfun Жыл бұрын

I don't understand why some people in this comments section are so hostile towards this dish and this chef. Personally, I thought the dish looked delicious. Secondly, I'm sorry, but even at your local restaurant not everyone will save every single scrap of beef and every ounce of beef fat. Even you don't do that at home. So taste the dish first and stop judging.

@Yianikyrgios 2 жыл бұрын

Buddy listened to too much joe Rogan and started microdosing meals

@FabioSousa-ci8no 2 жыл бұрын

I'm a cooker, and i start to hate that kind of " masters chefs of Michelin Stars ". work whit noble products they say..... just do a good chick fried xD ( wagg beff hmm lets trow alfe of that just to make it prity XD )

@Ronie792 Жыл бұрын

I heard that fry ya some tatters and onions in that grease

@jeanducheamps7697 Жыл бұрын

For sure delicious. But a 2 star kitchen should deliver more then just a combination of 3 very expensive ingredients. I haven’t seen any skill or technique.

@johandenizot3319 2 жыл бұрын

too much stuff

@michaelt8680 2 жыл бұрын

Wagyu is too rich for me. Looks good though.

@crypghost5 2 жыл бұрын

this is for uncultured "rich". pointless to put all those ingredients on one dish. a normal person won't process the flavors. better to separate into separate dishes to understand the quality of each. this is what you sell to a clown taking instagrams of their food

@Glee73 2 жыл бұрын

you dont get 2 michelin stars just for instagram friendly food. without the stars, you wouldn't get the instagram clowns into your restaurant to pay top dollar to begin with. there is always a method to the madness.

@geitenneukertje 2 жыл бұрын

The audio quality is really bad in your videos, which is a shame given how nice the dishes are, and how much effort these chefs are doing in front of you.

@tigerwoodsii 2 жыл бұрын

What a wasteful chef. So the customer pays for the whole steak but only gets two tiny slices that get smaller and smaller..

@thefilipinogambler8767 2 жыл бұрын

I’m sorry but this completely butchered the experience of eating wagyu and uni. Such strong flavors on one dish.

@jamesc4362 2 жыл бұрын

man you are killing the uni by adding all those condiments. The best of the uni is to eat as is, not with lime juice, vinegar, salt and more lime juice.

@alihandrogomeshosorobledoa1703 2 жыл бұрын

What kind of chef throw a wagyu to the rubbish.

@bosco3130 2 жыл бұрын

@macaw2000 2 жыл бұрын

Those aren't lips

@CookinginRussia 2 жыл бұрын

I know. What's with this guy's English?

@macaw2000 2 жыл бұрын

@@CookinginRussia Heh I just searched and cannot find a reference to lips. Someone was pranking the poor fella.

@SuperNintendoChalmers1 2 жыл бұрын

Gonads 👍

@lolavdbuurt 2 жыл бұрын

So touch raw meat. Than touch knife than touch peppermill and raw meat again. Touch peppermill again meat again. Than puts mill away.. niceeee 🥲🥲🥲

@lolavdbuurt 2 жыл бұрын

Used peppermill again afther touching the uni. Puts mill away. So raw meat. Raw fishish both on the peppermill..

@lolavdbuurt 2 жыл бұрын

Again raw meat cooked meat cut on the same board.

@jeffbranders4568 2 жыл бұрын

If it's fresh it's fine.. everything gets cleaned after service so...

@lolavdbuurt 2 жыл бұрын

@@jeffbranders4568 if it's fresh mean it stil crossed next day raw products can really make you sick. Because in the stomage it hits the right area to multiply

@jeffbranders4568 2 жыл бұрын

@@lolavdbuurt just be realistic here, iv'e been a chef for nearly 10 years now and never had annyone sick. you just change boards after cutting raw chicken,fish and meat when you finish the entire prep of that specific product.if you're demonstrating a single dish like here your not going to do that. peppermils get cleaned at the end of the day or when they get 'really dirty doing some prep'.

@Sodomis666 4 ай бұрын

Wagyu with urchin and caviar... Typical ingredients for a US restaurant.

@DoctorCobweb 2 жыл бұрын

so much waste cutting the waygu so much. unnecessary.

@RiotOfDeath Жыл бұрын

Such a waste … the leftover uni and cut pieces from wagyu ..

@CookinginRussia 2 жыл бұрын

Sorry, but this is mindless. Take Wagyu A5 beef. Add caviar and sea urchin to make it more expensive. Anyone can do that. It's not creative. It's just basic cooking 101 with expensive ingredients.

@cptizumi 2 жыл бұрын

Agreed. And adding a ton of ingredients to something as good as urchin is simply overkill for the sake of being complex. Complicated does not make a Michelin worthy meal.

@KinkyLettuce 2 жыл бұрын

@@cptizumi this isnt even complicated. this is just expensive for the sake of being expensive

@CaptainC0rrupt 2 жыл бұрын

You forgot to say wasteful for the sake of presentation. Because everything he’s removing/cutting away is being added to your bill.

@CookinginRussia 2 жыл бұрын

@@CaptainC0rrupt - Well, that's normal for Michelin star restaurants. This is why you are paying hundreds for a dinner. However, these scraps are mostly recycled into sauces and other applications, so it isn't QUITE as wasteful as it appears.

@Glee73 2 жыл бұрын

the biggest question i suppose is, does it taste good? i suppose just looking at it, we can come up with all manner of reasons why it shouldn't work.. but the chef does have 2 stars and thats insanely difficult to achieve. If you have eaten the dish before and thought it was rubbish, fairplay to you.

@derricknagul2128 2 жыл бұрын

A stupid way to treat Wagyu beef. Over complicating it.

@Alkinsify 2 жыл бұрын

Comment section full of haters homecook trying to explain a michelin star chef how to cook beef in 3... 2... 1... 0

@KinkyLettuce 2 жыл бұрын

you mean michelin

@Alkinsify 2 жыл бұрын

@@KinkyLettuce edited thx

@Glee73 2 жыл бұрын

always.. lol

@dimitrisorzieri7324 2 жыл бұрын

Sto cazzo, ha buttato via un sacco di carne, in più ha messo un sacco di condimento sui ricci di mare che andrebbero mangiati in purezza quasi. Questo esce dalla ricchezza degli anni 60, non è più così. E sicuramente il wagyu sparisce trs altri sapori