that is blue...

👏🏾🙌🏾💪🏾 keep up the good work. 😘🙏🏿💕 I am Interested to watch your videos on K H A L wEbsItE. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Quite sad to eat such an old treasure to be honest. I ate at under last week actually.

Amazing 😍

What is supposed to be special about this? He designed the grill? Exactly what part did he design? Similar grills have been used in different parts of the world for many years. I disagree with many things he did. He cut the steak without letting it rest. You cam see the juices that ran out and are left on the cutting board. He trimmed the steak after cooking, but before serving. He removed crispy end pieces. That appeared to be a grass fed, grass finished piece of beef with little marbling. Not the most tender meat. Meh, if people are impressed, good on them. IMO, they don't know any better.

No way can meat from an 8 year old dairy cow that was butchered because she was no longer a good milk producer be a great workd class steak. Period. Dairy cows are bred to produce lits of milk. Beef cattle are slaughtered young abd their genetics have been perfectedover thousands if years to produce the best beef steak. I can't even watch this tripe.

pass

Undercooked unrested steak with ultra fresh salad. Get out of here you pretentious melt.

Too rare for my taste

Looks black and blue

Not one word said 😂 that man seems like loads of fun to work with lmao

Too raw

Good luck touching that rotating wheel above the fireplace. Bye bye skin on the fingers.

fancy restaurants serving bland unseasoned chicken god I hate yte ppl smh 🙄🙄🙄

They all do this now. I prefer to cut my own food up

It takes your breath away the beauty of the plate and a little envy of the people who can afford it.

Did he just throw the marble away 😮

That whole thing is your name?😳

Uni and scallop makes a good pair but this dish didn't really highlight the scallop and Uni, seems like pumpkin is the main component here which i think is cool but in this application maybe I'd have gone without the scallop, all the components and colors kinda blend into each other, the other dishes i saw from them were also pretty lackluster, I'm a chef as well also with Michelin star experience... I'm not just trying to be a dick but it seems like these chefs are trying to play around too much with Japanese flavors and not in a harmonious way

this is raw...

Boss Frank .. it's Me Jerico :)

The pieces on top are called the prime.

Ya this was kinda rough. Claiming as the best steak in the world and that he invented the gaucho grill .. no and no

So beautiful

Can anyone kindly name the background music in 03:20?

let's be honest the guy will get the second star sooner or later 😍

not very comfortable to be picking food from inside that small container

Really nice

Good dishes but poor narration and camara

😍 looks delicious

And that Ladies & Gentlemen is what €195 looks like. Nice one.

Der Ton ist leider nicht Bareiss like. Ansonsten würde ich dort gerne mal Essen gehen. Danke für das Video😊

Amazing ❤

rip off

Such a weird way of cooking and so much waste time for no reason

Someone must have ordered rare

I would like to see the best steak being well done. That will be an attesting to high-quality cooking if that's delicious and tender. Think about it.

Priceless

Finally some real food that respects the ingredients and doesn't look like an alien experiment.

One star food, 3 star wait. It's brilliant but it needs to be faster and more inspiring.

poor fresh fish

It's just raw shrimp and caviar with random flower garnish where is the magic

honestly, that looks horrible

Looks pretty and propably tastes great. Just why make a fuzz adjusting the langostine so precise in the jar when the cut cannot be seen later after all? Imho just put them together lengthwise top to bottom in the container and be done. Or even cut them up a little, thats how we used to do it, allowes better spread of the seasoning and gives a pretty marbled look

so how is this different from a steak tartare preparé?

How much you have to pay for this steak?

Awful lot of faffing about, just cook the langoustines in butter and be done with it :)

For me, I never cared for “iced pearls”. I know they’re popular in German fine dining, but I find that the liquid nitrogen just neutralizes the flavors of anything that is frozen in it and makes the texture of the pearls quite hard. This is especially jarring in this dish as it is one of mainly soft textures which are very pleasant to the palate, with freshness coming from its naturally cool temperature, the acidity of the vinaigrette and gels and herbs/flowers, and just the lightest crunch from the cress and fried coral which, to me, is all it needs in terms of texture. Other than the iced pearls, this looks like a heavenly dish to me, and I second the first comment regarding freezing the carpaccio. It’s a perfect method to get a good shape for the plate from the slicer and then, by the time the dish is plated and presented to the guest, the carpaccio is cold but not too cold and at a normal, pleasant texture for eating.

Brilliant. Never imagined freezing the carpaccio underbelly then slicing. Thanks for the inspiration!!

no fkn way this is a 2 michelin star rest...