Is Gordon Ramsay still relevant? - Restaurant Gordon Ramsay

[@cheddarfish225]

I saw Jean Claude at Petrus back in February. He is working part time now. Gordon didn't want him to become bored during retirement, but I think the true reason is that Gordon looks after his staff. Great review. Thank you.

[@ncokicsi]

Wonderful news, we were missing him as well last time. Time to check Petrus.

[@Playwithdeutschland]

@@ncokicsijean is so good at his job, why retire when you aren’t doing anything yk

[@brentbeacham9691]

Or does his staff look after Gordon? If they make Gordon look good then they keep their jobs.

[@TROLGUY999]

@@brentbeacham9691 it goes both ways man

[@Apnael]

​@@Playwithdeutschlandworking the kitchen is one of the most draining jobs on the planet, it's both phisically and mentally exhausting. Even more so if you're the chef / Sous Chef. So if he wanted to take an hiatus or retire altogether he would be more than justified.

[@halokitty1997]

I have been at Gordon‘s once for the lunch menu and was fortunate enough to meet Jean-Claude. I have to say that for me he was an absolute lighthouse of how guests can be understood and treated accordingly. The way he read everything from our faces in a matter of seconds and spoke to us in our native language fluently absolutely amazes me to this day. It was him that made the lunch unforgettable.

[@monkeytennis8861]

Yeah ok

[@JoeARedHawk275]

@@monkeytennis8861 ???

[@kutter_ttl6786]

​@@JoeARedHawk275Looks like a case of a poor person, unfortunately, responding with resentment.

[@ulture]

@@kutter_ttl6786 unhinged response

[@zes3813]

no such thing as unfox or resenx or poorx or nativx or hingx or betterx or etc, cpeuxuax, outx, can outx etc any nmw s perfx

[@ninnusridhar]

I think it is important to remember that beyond his over the top persona on the various shows he's on, the man knows how to run a restaurant. Being a great chef is more than just cooking great food. It's about getting the kind of people who can do what you want them to do. It's about finding the right chefs, FOH staff, etc. And the man seems to be nailing that

[@keytostart7053]

I'm a chef and work in a 2 star. It's amazing for me to see such a knowledgeable customer who is able to highlight these micro issues (which are huge issues at this level) such as the congestion of the staff. These are things it's very difficult to see or experience in your own restaurant. Its eye opening, and gives me a new level of appreciation for our FOH team and and the small details they sheppard together. In terms or restaurant Gordom Ramsey, it's so impressive. Perhaps a little too classic french for my personal palette but I appreciate its place in the world immensely. It would be like a dream to work in this kitchen.

[@AdminAbuse]

Gordom

[@longevitycoach1573]

Nice to see old men eating babies food..

[@cameronholt7632]

What 2 star you in?

[@danieldumas7361]

At 17, I had to find a Restau for my parents Aniversaire. I was so impressed by a cretic who mentioned the lighting as a negative as it made it difficult to read the menu. As a result, I do appreciate these some what unrelated yet important points that can make/brake an event.

[@joeyvandenoort3660]

May i ask where you work really into making contacts. Im currently in pastry at parkheuvel rotterdam in the netherlands

[@ProBloggerWorld]

I really appreciate how the plate for Peach Melba 6:10 acts as a homage to the Main Dish 6:16. The donut shape of the Peach Melba plate morphed perfectly into the shape of the donut at 6:18. In a 3 Star Restaurant I assume they did this on purpose. Really impressive work of art. ❤

[@kylefetes454]

I love how you don’t hold back on your opinion on any restaurant and have nearly zero bias to your review that makes great videos I enjoy watching your reviews!!! I was hoping you’d go to alchemist but they only have 2 stars I’d love to see your review of that restaurant!

[@sakaridis]

Another superb video! And this time it's about a restaurant I've actually visited in the past! Your channel deserves millions of subscribers, Alexander, and I'm sure it won't be long before this happens!

[@katarzynakowalska5768]

4:30 - three Michelin stars on the lobster 😁👌

[@lynnzucco5049]

Lol, good eye 🌹

[@RVZER]

I love that you really go into the very detail on what the dish is, what ingridients it contains, how it tastes, what wine it is paired with and so on. Many cooking/food channels lack that a bit for me.

[@liammilovick5656]

22 years of 3 michelin stars. Absolutely amazing

[@jamesnbsp]

My favourite restaurant. I went when Clare Smyth and Jean Claude were still there and had the best meal of my life.

[@michaelfoley906]

I'm glad you like this restaurant as I have great memories of some meals here. I remember the first time I went they had a £45 lunch time menu which is just outrageous value to think back on. Those days are long gone though! I also remember, after returning from the toilet, my partner and Jean Claude deep in conversation about plans for Christmas amongst other things! He really is incredibly charming and very good at his job. Retirement well earned. I will go back sooner rather than later but it's somewhat more of a financial commitment now!

[@Nemobi]

Keep it up Alexander ! You're on the road to the first Million, and it will come way sooner than you expect it. I"m a hidden french amateur of fine dining and will try my best to travel soon to your restaurant as I am curious too see how you implemented in your own space everything that you have learned from these great experiences. Best of luck, and thank you for giving us the opportunity to discover cuisine we might not have the chance to taste on our own. Regards !

[@AJBTemplar]

Very insightful review. I've eaten there when Gordon was still at the stoves, again in the Clare Smyth era and recently in the Matt Abe era. All good but there was a definite buzz about the place when Gordon was cooking, that is different today. Incidentally, in my experience (not at the restaurant) Gordon in real life bears little resemblance to his sweary TV persona of old. Love your channel. Very to the point and beautifully filmed.

[@geoffreyk9164]

Interesting to hear this take. People who I’ve spoken who have worked with him seem to either love or hate him. People who have done TV with him have said he is completely unbearable.

[@LordSluggo]

The "angry" Gordon is just a US thing. He's completely different in his UK stuff; stern when he has to be but not off the rails

[@geoffreyk9164]

@@LordSluggo, Yeah, perhaps the TV personality is an “off the rails” show for the American cameras because they think it makes better TV, but I was talking about people who have worked with him. People who have worked in his kitchens have generally said he’s stern, but fair like you say; however, people who have done TV with him (documentary hosts and producers) all said he was an unbearable asshole.

[@ferryfernandus1423]

​@@geoffreyk9164 i saw you commented on this video and all are pointing that he's an unbearable asshole on people he is working on TV, if you could, can you spare me the source link, just want to check if it's true or not since these days people's bias can misconstrue the fact

[@geoffreyk9164]

@@ferryfernandus1423, I’m not sure what you mean by the “source link”. I’m not saying I read this in an article, I’m saying I know this from firsthand conversations- for example, most recently I spoke to someone who was responsible for locally arranging and leading one of his National Geographic Uncharted episodes in Mexico and they reiterated what others have said about how he is unbearable to work with and he said that he knew it would be difficult going in, but Disney offered him so much money, he couldn’t say no.

[@alanbarrett9817]

Found this channel yesterday and can't stop watching your videos. Really good job

[@user-ku5oo2cl3z]

What is the piano piece playing from 3:47?

[@Spiritryptamine]

Please, I want to know too.

[@lynnzucco5049]

Johannes Bornlof - As I dream You're welcome, lol🎹

[@user-ku5oo2cl3z]

@@lynnzucco5049 Thanks

[@Spiritryptamine]

@@lynnzucco5049 Thanks man.

[@lynnzucco5049]

@@Spiritryptamine ❤️😊

[@joa7535]

I'm really glad to try and be with a channel from the very start. This channel is going to grow so much with the quality no BS content it pumps out!

[@geoffreyk9164]

A couple thoughts/questions after watching this just now: 1. I never knew the background of Gordon Ramsay (the football part) and really enjoyed this detailed- if there are interesting back stories like this, I encourage you to keep adding this element 2. I’ve never had the pleasure to eat at Restaurant Gordon Ramsay, partly because I have other personal favorites in London, partly because I think there are other interesting options besides classic French in the city, and partly because I find his personality/schtick to be off putting, but watching this vlog makes me re-evaluate my desire to eat there 3. I’m wondering if you could clarify the wine you had on your visit. Did you order by the glass (I had this impression at one point in the video) or did you get the pairing (I had this impression at another point). If you did the pairing could you clarify how much it was please? 4. I love the fact that you commented on the service, space, and cutlery. Not many vlogs do this yet it’s so important when we’re talking about high-end restaurants. Indeed, the cutlery looked beautiful. (As a side note, I love The Clove Club since you are/were in London and in particular think the service is very personable there since you mentioned it in your vlog) Lastly, keep up the good work. I’m currently eating my way through Peru in case you have a chance to pop down in the next two months 😉

[@ozmartian2]

Gordon's "schtick" is simply a character he plays for TV ratings is all. The real man is nothing like that and actually really nice and down to Earth.

[@geoffreyk9164]

@@ozmartian2, I’m not sure where you get that or if it’s entirely accurate. People who I know/have spoken to who worked in his kitchens described him as “tough, but fair” so maybe more along the lines of what you know/think; however, people I have spoken to who have done documentaries/TV with him said he’s a totally unbearable asshole.

[@ozmartian2]

@@geoffreyk9164 I was talking in general not from a working POV. But even then, tough but fair is what you want from a boss if you care about your career and want to learn/grow.

[@geoffreyk9164]

@@ozmartian2, Yeah, certainly, I agree you want tough, but fair from a boss. I recognize his screaming and belittling is a “schtick”, hence I called it such, but I also have heard he is not “actually really nice and down to Earth” with TV people saying he is horrible to the production staff as I mentioned- maybe he’s just more comfortable in a kitchen.

[@hb1338]

@@ozmartian2 There is NEVER any excuse for behaving like he does on TV.

[@lt3997]

Not too long ago when i discovered your channel, you were at 4.7K subs. Congratulations and thank you for these videos

[@jakobstrllr]

After watching all of your videos so far and being fortunate enough to dine at a couple for one and two Michelin star restaurants, I have to comment now. Thank you very much for your videos, they’re aesthetically pleasing, on point but still emotional and your opinion is very professional. I hope just like me, a lot more people that are interested in food and the art of fine dining, find this channel! Thank you

[@georgikarakachanov590]

Once again a great video, showcasing an amazing restaurant! Thank you for the review, can't wait to see what's next!

[@MarnixMohrmannPiano]

Great music around 4:00! Johannes Bornlöf - As I Dream, for those who wondered. And of course great video, it's as much joy to go to a quality restaurant as it is to watch your videos!

[@MrDoomsdayBomb]

This is top notch quality yet again Alexander!

[@ambrusmajor6149]

These videos are so concise, honest, constructive and informative. Amazing work.

[@Worldgonemad]

Ive been to Petrus, Gordon's 1 Michelin in London was blown away. Def need to go here next.

[@ajitkirpekar4251]

Having recently come back from Italy where we tried a 3 michelin star restaurant that was on the San Pellegrino top 50 list and a 2 michelin star restaurant(this was entirely unplanned and by accident), I can tell you one big difference: The 3 michelin star place will throw out dishes on the menu that are just wacky or so novel and weird that you would never think to put those ingredients and that combination together. The 2 michelin star place, meanwhile, does the same on a smaller scale but executes everything to such precision and execution. Both were absolutely fantastic and which you would enjoy more likely depends on what you are looking for in a restaurant.

[@Bragglord]

Actually it depends more on the restaurant and the style of cooking than whether or not it's 2* or 3*. I've been to non-starred places that are far more 'out there' than some 3* ones.

[@ajitkirpekar4251]

Thats probably correct. We went to Le Bernadin which is 3 stars and it was much much more conventional than one that has 0 at the moment and is trying to get there.@@Bragglord

[@philiphart6688]

It's been quite a few years since I last ate at Royal Hospital Road, so thank you for reminding me of Jean-Claude - an understated but perfect Maître D who added so much to the dining experience. I too wish him well in his retirement.

[@verward]

250 pounds for this is not a bad deal.

[@guotyr2502]

Maybe once in a lifetime for a person in england or america but for the othe 99% of the world, never

[@kolliwanne964]

I am a huge fan of good food, but unfortunatly not so much of wine. This sometimes limits which high-end restaurants are worth visiting for me, but some also excell at providing alternatives. Could you include in future videos if there is such an alternative that matches the standard of the restaurant? I understand that you can not try out everything, but some basic info/your impression would already be valuable to me.

[@MrPresidentoftheus]

My boy Alex knows his black truffles so well he can describe succinctly why Aussie ones don't quite cut the mustard.

[@BloobtubeVids]

I love Gordon and I’m glad to see his facilities are still top notch.

[@AlexTSilver]

Thousands of children die of hunger every day, but millions are spent everyday on haute cuisine! That's wonderful

[@davidkiarray8205]

glad i discovered you so early on, your channel is great

[@djskabo]

The quality of your vids is impressive. Thanks man

[@abasford1]

Just binge watched every video you have. This is an awesome channel. Any plans to visit Asia and check out the Michelin starred restaurants there?

[@Newbroken]

4:05 This meal looks like a garden

[@navahou]

he is the best. I dinned in his steak house in Las Vegas. Everything was perfect, from staff to food.

[@djroboscope]

Your channel is on the verge of exploding in popularity! Keep up the great work. Very high quality!

[@nathawatjaruchoktaweechai3052]

My first “three” back in 2015. Still the best experience.

[@alexsyo]

I think the music is a bit on the louder side compared to your own voice, specifically at around 1:15

[@r0fLc0pt3rf0rtHewiN]

gordon ramsey is such a crazy successful person, i do admire him quite a bit

[@anthonygroza1673]

The pre-commentary is a wonderful touch

[@niklastorshagen6365]

It can't be a good sign that the tableware was your favorite thing in a three star restaurant

[@robdielemans9189]

Feels like your channel is on the verge of exploding. I really love your content, I love food and cooking and wine. So far I haven't been to a 3-starred restaurant yet.

[@toffeelatte6042]

I have eaten at Petrus! Like most michelin star restaurants, those passionate about food eat at them to experience the flavours and experience, not to get stuffed on food. And I also noticed the table thing and I really appreciated it, I really don't like being "tucked in" to my table by the waiter pushing my chair so I appreciated that small detail. I think for those who can afford it and have a love for exciting food, it is worth the trip. But not something you'd pick as a special occasion meal. Also I am now a wine drinker really, especially red, I hate red despite being from Italy, but it doesn't allow me to deny that Petrus has arguably one of the best wine cellars in the world and you cannot fault their selection or pairings. I also recommend the carte blanche menu for those ever going to a GR restaurant, not sure about michelin star restaurants in general as Petrus is the only one I've been too. A carte blanche menu really brings out the individual flair of the Chef (which is also one of the criteria for the basis of awarding a Michelin Star). GR is a great chef but he is no longer in the kitchen, so he's not cooking your food - therefore, let his handpicked Head Chef shine! In terms of culinary skill, they are more or less on par with him! Also their desserts are top tier, also love the touch where they add the fruit table-side, which stops it soaking too much between the kitchen and table.

[@CookChad]

you would expect something extremely fancy at a restaurant of this caliber for dessert but sometimes simplicity is key

[@senderupwords7720]

As always, great stuff Alexander. You are delightful to watch and your knowledge and insights are top-notch. Have an inspired weekend. Love and Light from Laos!

[@leoelicos]

I liked this one. The video editing is top-notch

[@dustingofthedecks]

Welcome and Staff smiling makes the journey, also making them feel at easy, as for most people it’s a treat, you get that connection, obviously the food is very important, but you always remember a good waiter or experience.

[@cumbriafoodie2259]

The food looks technical and presentation is precise and beautiful. I really think you're paying extra for the name tag but at the end of the day its a Worldwide culinary institution now. Once again .... Amazing content and editing. Top marks sir. Oh and i love your honesty so keep it up. ❤

[@SolarMumuns]

You would struggle to produce that food yourself for 250 quid. The ingredients alone would cost a lot, then the time it takes - it would take you at least a day, probably more. Then overheads. Tbh - 250 is a bargain for food of that calibre

[@Bragglord]

Ramsay's is actually one of the cheaper 3* places. I visited in December 2022 and the prestige menu was £175 (it is now £215). It featured caviar in the amuse bouche, lobster and truffle in the tasting dishes. Maybe you do pay a little for the name but honestly you pay more for the quality of cooking and ingredients on offer.

[@bp3d106]

I've been here a few years ago. Everything was great but I felt rushed. They called asking if I could arrive earlier. By about 20 minutes. I couldn't guarantee that. I had no idea how traffic would be. I did arrive a few minutes early. They started serving us in the waiting area. They said it was snacks to hold us over. But it was some delicate leaf shaped cracker and caviar. So I was carefully handling this thing to keep from spilling it on my pants as I ate it. It was more obvious after seating and looking around that it was not a snack served for being inconvenienced but the first dish. So that was all very odd. I imagine Ramsay would have had a few words about it. But they recovered after that. The food was great and the actual staff we dealt with at that point did not rush us. Still, my favorite was A. Wong's. Maybe because something other than French cuisine helped it stand out. Plus you could look back and see the name on the building was actually working in the kitchen.

[@kamilzabiegala1649]

I love your non bullshit reviews man. You're great.

[@hatimshah4769]

Man i just love the quality of the videos

[@joshuapatrick682]

Yes he is still relevant, maybe not as a gastronomique but as a cultural personality.

[@julesmpc1314]

Loved the little girl in blue...makes me remember my childhood as the only kid at these tables. I loved how the staff would always find ways to entertain me or make it all fun -as long as I kept my best behaviour of course. ❤. I looked forward more to the staff then the food😂

[@robotkiller99]

I've taken my daughter to two 3 star restaurants - she was 8 years old when we went to L'Arpege and Alain Passard signed her book. The staff always seem to love a well behaved child who actually eats the food. Great memories.

[@joebo1072]

My new favorite Channel thank you. Can't want for the next visit.

[@mrsamuelwatson12]

Your video style fits the tone perfectly

[@jayr8600]

Thanks for the video! Maybe you can show more of the kitchen next time, must be possible as a restaurant owner… keep up the great work!

[@payamism]

GR elevated the quality of the food in America. 20 years ago, many Americans didn't care about food. Fine dining was only available in a couple of cities and only for snubs. But, GR's shows opened Americans to care about the food quality and many chefs started to feel that if they elevate their game they can find their place in society and their community. Today, you can find far higher quality food across America, thanks to him.

[@mariuslaurinaitis2678]

The portions would be to small for my cat..

[@guiladlevy3152]

When you go back, let me know if you notice the lights still fall on the glass and gives color to the table through the wine . Yellow , red , gold , or pink , it's a small detail but I remember it lit the table .

[@onefeast3494]

I wonder, when eating in a place like this can you request no pork or no alcohol?

[@23ewb]

Most likely. You can state dietary requirements when booking and they do their best to accommodate you. They have a vegetarian menu too. Alcohol isn't necessary. I did have a beer but you can just have tap water if you wanted at no cost

[@christiang-berg8490]

Love this channel - thanks for sharing your journey!

[@basdost4388]

My favorite channel on yt recently

[@lauaguilera111]

I have learned a lot. Great channel!! Continue sharing all this🍽️

[@toddstefan2169]

Loving this channel

[@walterdonadio]

I worked there, 1998. what an amazing place.

[@beasthundred4709]

Gordon ramsay is not the best chef in terms of skills and execution for sure, but being super celebrity with 3 michelin stars skills indeed is legendary. Less kitchen knightmares and improved standards overall. But my GOATS are Ferran Adria, Massimo Mottura, Rene Redzepi.

[@asreb9]

Yeah Massimo "Mottura" lmao 😂 stop trying to impress people if you don't even know the man's name how is he your GOAT

[@florian.s04]

Great video, i have been watching all your content lately and they are all spot on, can't wait for the next one

[@helioaffonso588]

Best video so far! I love when you describe everything and give your feedback about every plate.

[@Strixu]

i went here for dinner last june, and it was one of the best restaurant experiences i've experienced so far, it was immaculate.

[@dantemv1950]

4:47 always great to see Pete Davidson

[@CrimsonUniverse22]

A part of me wishes you could go back in time to the late 80's and eat/review at Marco Pierre White's Harveys.

[@shavemangin]

Great videos, you just keep getting better

[@thomasvoigt1050]

Love your work in this channel.

[@buttclef]

You are a powerful man Alexander the Guest.

[@andresvidal6733]

Not the Server at 4:48 looking like pete davidson😂 i died laughing. Looks like pete quit his comedy job

[@JCrookk]

Gordon doesn't have as much influence there, Chef Matt Abe is now Chef Patron

[@psiblast005]

This gonna blow up for sure.

[@drunkenmonkey1887]

You had me at "Pre Dessert"

[@alainlalonde]

Simple man over here. Serious question. When they pair the beverages do they just pour a glass and set the bottle aside for the next guests and whatnot for that day? I can't image you get the whole bottle with each course. I'm a heavy drinker, but I would be smashed after 2 courses if that was the case. lol Great video, as always. I'm really happy you popped into my feed recently. I subscribed right away. Good stuff.

[@IB-td5pq]

Fantastic quality as always!

[@Salan1]

Amazing content. Keep it coming, the way to 1M subs is shorter than u think

[@memenoyome]

Honest question from someone who doesn’t eat fine dining, do you drink different alcoholic drink for each menu ? And is it included in the price?

[@argonthesad]

I was there last year. The service was very intrusive. Half way through our meal the waiter shouted at us to get up so they could clean under the table. Ramsay was in the kitchen, drunk of course, effing and blinding for all to hear. I would give it only 4.5 stars out of 5.

[@davidb6635]

That oyster dish is the most beautiful eye candy ever.

[@bastymanguy]

Great review, I just think one has to expect a smaller size of real estate in England overall, (especially London) sometimes even restaurants.

[@tomweickmann6414]

For an extra fiver the chef will come to your table and scream insults at you.😊

[@Korkloo]

Real !

[@jamilhk786]

😂😂😂And spit at you.

[@Sassyglbeauty]

I legitimately was just thinking about Gordon Ramsay - after watching Masterchef AU and discovering Heston and seeing other amazing chefs featured on your channel- Gordon seems like a great tv personality …. But, I wonder if he’s even near as creative and cutting edge as others.

[@onemorechris]

it looks impressive. i would however avoid Chelsea for worry of the other patrons making me feel unwelcome.

[@B0l0joe]

As a person who never or very rarely drinks wine, i'd feel quite embarrassed at one of these restaurants since i am completely clueless at what wine i should be drinking.

[@epicn]

The sommelier picks the wine for you, so you wouldn't have to worry

[@Trickydickie86]

Great video. Liked and subbed 😁 🤗

[@richardahern3005]

Restaurants are pure theater and have the same relationship to reality as anything Disney can come up with but I have to say Al is a great salesman.

[@tshirtnjeans4829]

Pete Davidson working at Gordon Ramsey 4:48

[@hensonlaura]

Watching a few of your reviews, I see micro flowers & plating to look like a fairy landscape are the current trends (there have been far worse ones). Gordon's food looked WONDERFUL.

[@Bragglord]

Yeah, that's mostly Nordic cuisine that's responsible for that...they love their flowers and micro herbs.

[@AndyPVale]

Really like the look of the wine pairing here. Always good to see the top English restaurants serving English wine too, such a missed opportunity when they don't let you explore what's produced right here.

[@40950999]

Ramsay is a TV celebrity chef now. He doesn’t work in the kitchen of his 3 Star anymore. His signature “ravioli” dish came from Marco. I don’t think he was ever relevant.

[@davidbrown9947]

^ agreed , he hasn't run a service in 15 years, it would killl him if he tried. the culinary world has moved on.

[@elektrogstanzl]

Austrian wines are absolutely speacial! 🍷

[@karaloca]

The cutlery looks absolutely tasteless, the food not so.

[@28Rolex28]

Been there several times. One of my favorites.