A Chef Who GAVE UP His 3 Michelin Stars - (LAST VISIT + 100k Celebration)

Follow my journey on instagram: / alexandertheguest
It’s the end of an era. For the last 19 years, they had 3 Michelin stars. And soon, they will lose them all. In this video, we travel to Belgium. It’s last call at one of the world’s best restaurants: Hof Van Cleve.
Earlier this year, Chef Peter Goossens and his wife announced they are hanging up their spurs here in the countryside, and moving on. If I want to try the world famous Hof Van Cleve that put Belgian gastronomy on the map, this is my last chance.
hofvancleve.com/
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My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission - to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
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Check out my restaurant:
/ 42restaurant
hof van cleve, belgium, peter goosens, 3 michelin star, restaurant, michelin star, michelin guide, fine dining, three michelin stars

[@alessandromantovani7759]

I said it before but worth reiterating. In my opinion this is the best channel of it's kind by a landslide on the entire tubeverse. Interesting, respectful, charming and full of history bits scattered across the reviews (which btw are stellar on their very own). Pure joy. The growth you're experiencing is well deserved.

[@maureenmaynard1057]

100%

[@dev.1218]

Indeed.

[@zes3813]

wrr

[@Barrrt]

This episode I could really feel the dishes 'in my body' as I was watching. Such a delight to be taken along for this culinary exploration. Thank you.

[@VanoooK]

I can't believe how fast your channel has grown! Just realized you're over 100k! I love your videos and hope for even more original ones in the future! Cheers

[@hagenexner]

Well if he keeps dropping over €10K on lunch, he’s gonna run out of capital!🐩💨

[@hempwizard710]

200k :)

[@od1401]

Treating the team to special one of a kind wine and good food was a beautiful and kind gesture. This channel is amazing and those guys behind the scenes who you treated well deserve it - incredible, entertaining and satisfying!

[@sodado6989]

Honestly, watching your channel grow from 40k to 180k so quickly has been a treat. Very high quality production and Alexander is a great host and narrator. Congrats!

[@tammyknowsitall.1378]

Thank you for taking me on these luxury experiences which I completely out of my reach, but through these videos I get to experience them vicariously.

[@cheguevara7478]

Congrats on 100k! I’ve been following since about 4k, and it’s amazing just how high quality the videos have always been.

[@geolazakis]

Che Guevara profile picture checks out!

[@chadmolenaar1]

I’m similar! I think I commented when I first came across this site at about 8.6k subscribers about how does this site not have more!! Congrats Alexander!!

[@eresy.5968]

192k now, two weeks later :)

[@jamieayling8356]

I only recently found this channel but I've watched almost all of the videos. I love the joy found in the dining experience and the education I get at the same time! I don't think I would appreciate the meal personally but I definitely enjoy watching Alexander.

[@musicisakindofloving1081]

How beautiful. Thank you for visiting our tiny country.

[@UltraDoug]

I’m so glad you pay these prices for fine dining experiences since I never would/could. It’s fascinating to watch and learn all the same. Congrats on your subs. Well deserved. 😎👍🏼

[@fernandofreire4062]

Theres a reason for such a quick growth. Cant wait to see the future 1m sub celebration!

[@Thatfpsguy]

Dude your videos are a pleasure to watch I'm so happy you're growing so quickly!

[@tilly704]

thank you for bringing is closed to a 3 stars experience, I may never in my live had that chance, but I feel like taking a dinner with you and learning so mich

[@JeffDbury]

By far the best of the best channel on gastronomy. The host is the epitome of sophistication and charm.

[@williamsaintclair4997]

😪 I am going to mis this experience soooo much! I tried to go every year for the last decade. I already booked a table in februari with the new chef. As far as I understood they will keep the bread and dessert trolley. But the menu will be different. I am sure the quality will remain the same but Hof Van Cleve without Peter Goossens in the kitchen is less magical for some reason. He is the godfather of Belgian fine dining. And having a perfect score in Gault & Millau for 20 years is very exceptional. It is truly the end of an era! Goodbye to one of the best restaurants on the entire planet. The good news is the first year under the new chef the prices will go down way more than expected. So I would recommend anyone traveling to Belgium to take your chance before the 3 stars return! I will send my opinion of the new menu so you know it's worth visiting in the upcoming year.... When you went to Boury (Also really next level in my opinion.) I was wondering why you didn't go to Hof Van Cleve being in Belgium.... But here it is! 🥰

[@bramleston5208]

I also booked in februari! It was almost sold out! The 7 course menu will be only 195€ 😯That's cheap! There's 1 star restaurants asking more. And the entire team stays the same! Floris has been running the kitchen for many years now. I am 100% sure these stars will come back very soon! I think I am going to be visiting many times next year because I am also sure with the stars, the prices will also return! 😂

[@williamsaintclair4997]

@@bramleston5208 🤣 Yeah, I agree, this kind of experience is very costly. If I like the new menu I also will be going as many times as possible! Hof Van Cleve has always been worth the cost though. I remember when I was still working as sommelier on this level I got the opportunity to visit the best restaurants in the world. One day they surprised our team with a visit to Noma, thinking we would go to Hof Van Cleve. Our taxi bus took us to the airport instead of driving to Kruishoutem. It was a nice experience but until this day I will still tell everyone how I rather had been eating Peter Goossens food! Not to mention the absurd wines Hof Van Cleve have. And for me the bread and dessert is always my favorite part. Just because that's the most trivial at first glance. You can tell Peter learned from Robuchon! I probably don't have to tell you the story about Robuchon's mashed potatoes? Also something very trivial. But perfection is perfection. Not a grain of salt too much, not a drop of cream too few. Just the most simple thing but with absolute perfection! Just like sushi from Jiro Ono! There's 3 Michelin star chefs and there's these guys.... Legends! Maybe we meet each other at the new Hof van Cleve together next year, and discus if the bread is still the same! 😉I wonder why Alexander didn't mention how legendary it is? I always ask lot's of it between my wines. Everyone thinking it is to cleanse my palette because I used to be a sommelier....but in truth I just want the bread! 😅🤣😂

[@bramleston5208]

@@williamsaintclair4997 I must agree on the bread and dessert trolley. It looks so stupid and old fashioned. The presentation is way too old fashioned,...but WTF? It looks so stupid but when you taste it you get catapulted into another dimension. 🤯 I get your Robuchon reference! Having the best meat you ever tasted and there's this stupid looking plate with some mashed potatoes next to it. Presented in a way even your grandmother would do better!... But when you taste it, you don't care about the rest anymore! You just want more and more of it! Good tip to ask extra bread at Van Cleve! Also....The coffee for 25€ that included the all you can eat pastry.... it's going to be prepared by the same people but it will only cost 15€ now! That's ridiculous! Also very smart because for your first Michelin star they will check if the price is okay compared to the quality. I want to bet they will be back in the Michelin guide with not just one star. I have this feeling ( even before tasting anything) they will be back with 2 from the first time they get rated. And maybe even 3, because Hof Van Cleve is an institute! And I am sure the 10 years Floris worked under Peter was only so he would be sure his child would be in good care! The era of Hof Van Cleve is not over in my opinion. We are going to find out very soon. One last thing: Fuck Redzepi with his ants on shrimps! Maybe start with making some good bread before asking 600€ for a menu! 🙃😉😉😉😉

[@bramleston5208]

Oh, and talking wines....not the most impressive selection I ever saw but for sure top 10 in the world! 🤑

[@dirkbulinckx9974]

@@bramleston5208 it will a menu created by Floris, while until now it was a menu created by Peter and cooked by Floris and the team. Wonder if in next Michelin Guide, Hof van Cleve will get a mention (new guide for Belgium is released on Feb 26th. Might be a bit too early for the Floris 'version' of Hof Van Cleve.

[@tonyg7940]

18 months and nearly 200k subscribers, that's absolutely insane however it's 100% well deserved. The whole team behind this channel deserve a massive well done 👍 please keep the great content up guys

[@Cletus_the_Elder]

I discovered your channel in the middle of the night. This most recent video is now my third from your library, viewed one after another. I love your choices: A journalist's narration without getting into high jargon, and spare video highlighting the food and service. We are spared the tableside commentary and orgasmic ooh's and ahh's. We don't get lectured on sustainability and economic inequality. There is a place for high art. This art speaks for itself. Your presentation of this art has the feel of a wonderful coffee table print magazine, epicurean and elevated.

[@Jawzh1]

thank you for being the best gastronomy channel in the world! thank you for talking about wines like few people, and thank you for putting Belgium forward with Boury and Peter 🇧🇪

[@Lean_1738]

CONGRATS ON THE 100K!!! I’m so glad I’ve been here since the start !!! I’ll make sure to be here even past a million

[@dev.1218]

One of the Best Food Channels. Always ready to embrace the good vibes here. Congrats on 100k+ 🎉

[@KCJbomberFTW]

Are you a bot Nobody here comments about the video “Wow what a channel I’m new to this channel Can’t believe this channel Dude on this channel wow 🤮 What about the food? Am I the only one cringing at €130 JUICE pairing😂

[@ruthiemay423]

Your theme song: YOU CAN CALL ME whatever you like. Just don't call me late for dinner!!! 😊😊😊

[@jamestamu83]

Thanks for taking us along on this wonderful journey! It's so nice to see someone who appreciates fine wine and dining, and dresses appropriately for the occasion! Your style is so classic and professional, and your dress code shows respect for the restaurant and their accomplishments! Beautiful photography and narrative of what is being presented. Love your channel. Well done!!!

[@car0m912]

Well deserved on the 180k subscribers. Incredible content

[@caronin]

Your channel just keeps getting better and better, I'm not sure how you do it. However, I'm look forward to all that's to come. Congratulations on 180K plus subscribers.

[@jaycepero8069]

I'm new to this channel but I can feel ATG's appreciation for fine dining. I'm not a foodie by any stretch but he relates and educates without pretension and snobbery.

[@sunilnaidu4141]

Love your videos. Love the way you present, it's like a nice little story. Right from the history to the way each dish and Krug made you feel. 200K isn't far away. 😎😎😎

[@kma3647]

I don't usually comment, but it is fantastic to see fine dining which has such a reputation of pretentiousness be presented with some down-to-earth honesty. Alexander clearly has done very well for himself and likes the finer things in life, but he isn't ostentatious about it, while giving us a look into this world so many of us might dream about but consider totally unreachable.

[@ashfaqahmad6375]

Such a refined and distinguished gentleman you are Alexander! What an inspiration, hats off and congratulations on your success! I started watching you because I was curious about fine dining and I am so glad to have become your fan. Well done and keep going!

[@mzukisiloliwe477]

I am so happy you have grown so fast, I was one of the earliest subscribers when you had less than 10k subscribers, I'm thrilled for your success🎉🎉🎉

[@ricardocosson1105]

amazing, but I hate people that say you are welcome before I can say thank you

Just OUTSTANDONG Alexander, I love all of your reviews and your wine selection is Ausome. Continued success my friend.

[@Ikrell-Laires]

I love Alexanders accent , its so charming and unique .-) I read that he is Hungarian , Hungary is one of my favorite places on Earth and I have been there often , The food is some of the best I have eaten , traditional Hungarian food is hearty and soulful

[@mosmarb]

He's one of the owners of restaurant 42 in Esztergom, with 1 Michelin star - I like the perspective that gives for these videos. He's even done a video on his own restaurant!

[@TimeFlys000]

You’re a wonderful guest Alexander! 🍽️

[@parn712]

Great video, being from Belgium I've seen this restaurants rise to fame. A real staple of Belgium!

[@ThePsychoAnon]

You should go there before it closes!

[@junkbax]

Wonderful thank you to the team, a truly unforgettable treat, for both you and the crew.

[@elborko6821]

Work work work-I have 45 years in the kitchen and sometimes you have to sit down and now chef van cleve can you must enjoy the quiet time Leukemia has made me sit but my family is eating well because I refuse to stop-

[@rustinpieces]

What can I say - I've watched almost all your vids now, and of course I subscribed. I rarely dine at this level, but I have a good handfull of times - so I got a glimpse of what you're experiencing on a frequent level. Plus, I know one lady who can cook close to Michelin-star level and it's not even her job - she was a groundbreaking talkshow-presenter here in The Netherlands, especially in the '90's. I'm privileged to know her closely.

[@chrissyhungerford9236]

You are going to be at a million subscribers in no time ! Proof that passion manifests success. Bravo Alex .

[@KCJbomberFTW]

Why does anyone care about this

[@treyck]

Nothing like your channel! Thank you so much!

[@frjatoch]

I've waited so long for this episode, finally it's here.

[@Xenorous_]

Pleasure to have been here since the very start! The whole team has put in such an amazing effort in making each video a complete experience from the extensive introduction of each restaurant and its owner, the detailed description of each dish all being paired with a sound and unbiased opinion on every dish, with alexander the infectious love for wine! All of this is enhanced by the simple yet profound editing style from the editing team!! Can't wait to see the delectable food and elegant wine pairings to come! To the next 100K

[@BerndtNorten]

Some commenters note that Alexander is kind enough to share great wines with the sommelier, etc. Indeed, that’s admirable. Nothing turns me off more-and ensures I won’t return-than when the sommelier takes a glass for himself by ‘right.’ Of course it’s a French thing. Peasants.

[@andrewbellinger6120]

I was offered 4 michelin stars for my home kitchen but declined as anything less than 5 is an insult. My cinnamon toast crunch beurre blanc starter followed by roasted peanuts and quail eggs poached in barbecue sauce set the culinary world on fire. For a wine pairing I suggest anything gallon sized or larger.

[@samsham8218]

Ahhh.. Yesss.. the 2017 Blue was very nice.. But id drop the big $$ on a gallon of 2006 purple..

[@leggy12]

I've just done a gallon of blue nun.

[@WhiteOwlOnFire_XXX]

Excellent

[@mizu0135]

Beautiful. Thank you for the experience! Wish I could visit a 3 michelin restuarant some day :)

[@paymedouble]

As always, pure class.

[@Hankshaw47]

Alexander, I have enjoyed your channel for over a year now. I thank you so much for having subtitles in your videos, as by 1:06 I could not tell for the life of me what the "condition" was. I have never used the subtitles for any episodes before but now I had to, to try and figure out what was said - and by having clear subtitles there at the ready: I was not dissapointed. Excellent viewing, would watch again.

[@belzhibou2579]

Congrats ! Always a pleasure to see your video from France.

[@beastkidd133]

Better get your 500k video planned out something tells me the growth on this channel will continue!

[@robbybobby9086]

Probably the best hidden gem channel there is on youtube!

[@Flyingb66]

Always a pleasure to see your content. Been watching since the beginning.

[@Pseudopimelodidae]

As I wine lover I love that all your videos also include the wine pairings. I have found many amazing producers thanks to your videos.

[@johngreene4914]

If he is going this all out for 150K, what will the wine/champagne/bill be when he hits 1 million. Congrats on 150K, been fan since the start

[@BenderMAgames]

Im so happy that you liked both Boury and Hof van Cleve. When you showed us that bottle of Krug i was so jealous, you have no idea ❤

[@david.cr96]

It is so nice how positive and refreshing your videos are! I would love to see some visit to a Spanish restaurant

[@markslade3076]

Love this KZbin channel so much, my favourite of my subscriptions. I would never be able to afford to go to any of these Restaurants really but being from the UK I definitely want to try Core and L'enclume. I think personally this video has the best food out of all the videos and restaurants you have been to. So refined. The way Alexander savours the wine and has a moment with a couple shows someone who enjoys life and savours it. Really inspiring me to do the same. I'm just a home cook but really trying to get better to get some of these flavours in my food. One day maybe. Thank you for the videos Alexander and the team 👍

[@raydare5087]

One of my favorite KZbin channels at the moment, thanks for the amazing content.

[@RJHHamersma]

Beautiful review, as always !! Loved to see your thoughts, and love to see you enjoy. What a wines and champagnes, wowwwww !!! And I recognize how you taste those beautiful wines, I do the same ;-) !! And good to recognize what you are saying; Hof van Cleve is really top of the top !! We loved it there as well.

[@jhbrown1010]

Great VLOG. You have really stepped up your game and are producing excellent content. I think it would be interesting for you to review restaurants with no stars that you think deserve recognition or even a star or two.

[@ppmnox]

I appreciate the sophistication and beautiful culture you bring to us with these reviews. this onr is simply amazing. thank you!

[@garethhillier7801]

The channel is outstanding.. here’s to your next subscriber milestone 🥂

[@MaioParlato]

Yay, celebration. (that said, 30 euro for an espresso, holy moly)

[@mgbdub2007]

Absolutely bonkers. I’ve never seen anything like that in London / Paris / NYC. Even places like the ritz in London which is super expensive is half of that price.

[@l.d.t.6327]

It’s with all kinds of desserts…

[@Nyquil5]

A beautiful setting for a restaurant. Congratulations on your channel's success. It is well deserved!

[@jomelel]

Me encantan tus videos, Alexander. Felicidades.

[@rachellesutton6201]

Congratulations on the (now more than) 100k subscribers, although this is not at all surprising. Incredibly well put together episodes that are thoroughly enjoyable to watch. I'm sure like me, many others are here to live vicariously through your wonderful experiences. Thank you so much for taking us all along with you. ⭐️⭐️⭐️⭐️⭐️

[@Theleux.]

Crazy to see how fast your guys have grown the channel - been watching since the first two videos and I am glad to see your high effort videos paying off! Keep it up!

[@SnackPack913]

I really appreciate the history segments on the restaurant and chefs. Really sets the stage

[@fionajane56]

I subscribed at the very start and adore your style and presentation of the restaurants you visit. The growth should become a tidal wave as you continue! This was a bittersweet visit knowing they are stepping away but still wonderful!

[@cxclone]

I always love how incredibly soothing the waiter’s voices are

[@shadowfilm7980]

Nice. Congrats on your number of subscribers! 🥂🍷

[@barath4545]

You dine like I dream of Alexander! - So happy for your 180k and keep going! Wines, I am a HUGE wine buff myself and the last BIG red wine on a card I bought was exactly that Gevrey-Charmbertin from Denis Mortet but in 2005 Lavaux St. Jacques ... and last big white was a Krug GCV 171 glass. I have also been lucky enough to afford Leflaive in Puligny-M La Purcelles 2016 and Chev-Mont in 2010, and they are just GENIUS good. Hell, even the Macon-Verzy Leflavive makes is just REALLY good value! The Krug Clos Ambonnay 1995 is a legend and 3700 EUR is cheap tbh, its a good offer! Would have paid you 1000 euros for a good glass to taste it, but glad 5 people got to try it. Never had it but had Krug Clos de Mesnil 1989 once and it was ... at first weird and austere, rye bread, raspberries, firm, full! and then all the extra aromas came. I guess I think it was weird cause it was my first really big champagne back in 2001 when it cost just 300 euro! LOVE all the menus and details and the wines you throw in too! ... And also that you show the bill at the end!

[@PiotrMys]

This channel is fantastic, it motivates me to discover some of this incredible places you have shown us. I hope to be able to go to Zèn in Singapour next year when I am there...

[@richardclowes7428]

Brilliant...your reviews are on a different level and I love the way you approach food and wine with such enthusiasm and confidence. As a non drinker I often worry about alcohol in food and how to avoid it, especially if it is a key ingredient in the dish.

[@redwithblackstripes]

Alcohol in "flambées" préparations is basically gone once it reaches your table, you still get the "flavors" and admitedly some might still be present but in quantities so small it's really nothing to worry about. Some other dishes might actually have an actual alcoholic content to them but then again, because of the dilution this time, the actual quantities you are consuming are probably comparable to what you'd have eating a couple of extremely ripe bananas.You obviously still are very much within your right to avoid thoses items but if physical health is your concern be assured that the risks related to alcohol in restaurant food are close to non existant unless you have a particular allergy or something of that nature.

[@PéterBolodar]

Gratulálok, így tovább! Nagyon jók a videóid!

[@GCccccc]

congrats well deserved✨

[@successblog21]

Thank you so much for all of your work. Your videos are awesome ❤

[@silasmoser301]

Congratulations guys, and thanks for all these videos!

[@colstoun4762]

The Keller Riesling is one of the best wines full stop. Completely underrated and almost all that try it fall in love with it

[@dougcargill6730]

All the best to Chef Goossens as he embarks on his ‘retirement’ in Knokke. I’m sure his new restaurant will be just as amazing as Hof van Cleve. Here’s to both restaurants having 3 stars in the near future. Cin-Cin.

[@JorenVaes]

The new restaurant is nice, but not the same. It's a much larger scale, and the personal touch and input of the staff is far reduced. Still nice, but in my opinion there are better restaurants in Knokke that match the quality of food of La Rigue, but with more personal input. Personal favorite: Tablàvins.

[@jasonperlmutter7849]

I've been following your channel for multiple months. Subscribed at first view. I love how you take us on your journey and share with us your own thoguht process as well. Your subscriber boom is beyond well deserved. 3 michelin stars for your channel!

[@ThePsychoAnon]

Wild that Alex is celebrating 100k with a video while closing in on 200k. Just shows how explosive the channels growth has been!

[@KCJbomberFTW]

Any thoughts on THE VIDEO

[@dirkbulinckx9974]

It would be good to go back to Hof Van Cleve in a few months when Floris is 100% running it, just to compare....

[@thephilosopherofculture4559]

Haha, I love this fellow Alexander. "This is a special occasion (last chance), let's take a Krug (€3700)." That's the spirit! The point is that this 1995 Krug Clos d'Ambonnay Blanc de Noirs Brut can only be appreciated by a handful of people on this planet, i.e. those who really have developed the most nuanced and sophisticated tastebuds. Well, Alexander has them, he is a really discerning guest and he therefore deserves such a bottle. It is kind of him to register all this on video and put it on KZbin for all to see and, vicariously, enjoy with him. Thank you, dear Alexander. A topday!

[@nathantang9964]

could you do a video on your thoughts on fine dining ettiquette? I would love to know how you approach it as someone who has been to many restaurants!

[@FeolinImages]

Congratulations on 180k subscribers! Excellent content, though I would suggest using a DSLR camera for filming to bring even more enjoyment to the eyes of the viewers. This way you could also blur out other visitors of a restaurant without a need to do that manually later while doing editing.

[@settratheimperishable4093]

You never fail to make me hungry with these videos

[@ADDICTED_HYDRA_SPAMMER]

thanks for this entertaining videos alexander and team keep up the good work!

[@stefaniaorsi2503]

always wonderful! You and your videos are inspirational!

[@michaelpulikunnel5661]

love this channel so much! Thank you!

[@nickscollection]

9500 euros on a meal. Thank you for sharing this experience with us

[@nuncidvides]

Another fantastic video! I love living vicariously through your meals

[@ripvanmarlowe]

Etiquette question: When one spends nearly 10k on a meal do you still tip or is it expected that at that price everyone is being paid fairly? Because a 15% tip would be nearly 1500 euro and that seems excessive.

[@bramcortvriendt3148]

In Belgium it's not the habit to tip in restaurant (are somewhere else). You can do but it's not common.

[@ripvanmarlowe]

Thanks, but this is more of a question specific to very expensive places like Michelin star places. A regular meal, I will always tip (unless in a country where it is not appreciated like Japan), but I'm just wondering if tipping is different at very very expensive places or not?

[@lordtrollage2819]

It will not even be asked for, half of the money was spent on drinks and those are where the establishment makes the most margin. You don’t have to feel bad about not tipping as in Belgium and France it’s very uncommon to even ask for it

[@nicklim9299]

I'm one of the early subscribers of your channel and I simply love every video u did..wonderful.. not only focus on the food, u also focus on the history, the chef and staff, the culture of different locations..amazing work. Here's to lots more great contents. Gratulálunk!

[@KCJbomberFTW]

Why are you people all commenting about subscribing and the channel THIS IS ABOUT FOOD

[@nicklim9299]

@@KCJbomberFTW so?

[@KCJbomberFTW]

@@nicklim9299 so nobody has commented on the video I haven’t seen a single one it’s really really really weird

[@intentionallife2090]

Came across your channel one day and got hooked since then! Excellent video and story-telling. Always fascinating to experience, albeit vicariously, the fine dining treats! No wonder you've grown so fast.. Keep it up and onwards to 1M!

[@SyeOnara]

great food and wine is better shared! glad you could do this with your team

[@pieterbeatse]

this is very close to where i was born, never been there but i do know Tom the sommelier personally as we are both members of th Belgian Guild of Sommelies. I hope you will come back to Belgium cause we have so much wonderfull restaurants!

[@flashladderacrobat]

Keep it up !!!! Been here since the beginning! 87 3 star restaurants to go, he will have to go for the 2 star if he goes on like this!!!!! Wonderfull production and very simpatic presentation.

[@Revmemphis]

I love your wine selections, even if you are a Krug fanboy (Who can blame you) The d'Ambonnay was only 38% of the total dinner budget :) I dare you to try some other cuvée de préstige in your next visits. Could be Winston Churchill, Clos de Goisse, Grand Siècle, Raré and perhaps some up comming Growers like Savart, Maillart, Dhond-Grellet, Marguet, Paul Gosset etc. Keep up the good work. Love the channel

[@daniello1]

absolutely fantastic video, thank you

[@mramaretto114]

Really loved the style of cooking here, definitely more of my style than Frantzen, Noma and some other places youve tried, i would love to see you try La Tour in Stockholm

[@quanganhpham8867]

Congratulations for 100k! Keep the good work done!