Amazing quail & truffle preparation at 2 Michelin star Werneckhof By Geisel, Munich

Master of this culinary conviction is Tohru Nakamura, a Munich native with Japanese roots. Together with his team he serves a modern cuisine with influences from national and Asian culinary culture. Tohru is a purist, high-quality products are the most important and the chef puts special touches with lots of different aromas. But the essence always stays the nature of the main ingredient.
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[@mokajones74]

This dish is a mushroom cloud of intense flavors. I dig it

[@Eyelinerz333]

Einfach nur genial.Der kocht so nen geilen Style. Beste Mann in München.Eines Tages werde ich da kochen.Drückt mir die Daumen.

[@maxhaibara8828]

Another episode of me watching a fancy food on KZbin while eating 4 michelin star instant noodle cup with high quality MSG and poached water garnished with dried vegetables

[@richardstemle6019]

Your comment is actually hilarious, so the rest of my comment is not a jab against you; just an informational movement for those against MSG. For the record, MSG is not bad for you at all, on the contrary, it is actually good for you. It is the purest form of glutamate which is a neurotransmitter.

[@janb.1550]

@@richardstemle6019 mmm... yummy neurotransmitter

[@crimsonfancy]

@@richardstemle6019 we use it sparingly and appropriately and it is essential. MSG has been a point of contention in the past but science is a process and we have too much to worry about now than MSG. Cheers, friend. I agree 💯. 🍻

[@rajmallya3632]

WOW looks amazing! also like the humbleness of chef! good luck chef!

[@crimsonfancy]

Agreed. Chef seems humble and well learned.

[@eyeofthetiger6002]

That dish must taste incredible with so much work and different ingredients and elements all coming together in a single dish! That sauce alone must have at least 6 different ingredients from his description.

[@rhebersonbritto1344]

when I saw the burnt mark on his forearm I said: ok he's a true chef, will carry on!

[@wetwater90]

You aren't a chef until your fingers are scarred and your hands and arms are full of burn marks.

[@michaelhall5429]

Killer dish. I'm going to try a version of the Japanese chicken jus. Great idea

[@daanj1140]

Amazing!! So much inspiration! Looks stunning aswell!

[@shamimrah.rahaman.2829]

Very nice. Explained well

[@brandonwilkie2927]

Wow, impressive

[@grinchmuc]

Schafgarbe = yarrow ;) Your english is excellent anyways.

[@Thor_Asgard_]

actually this actually looks good

[@isaacu.8899]

i’m definitely recreating that onion crunch topping

[@flotek8632]

love it !

[@crimsonfancy]

Yes. I do like this one. Obviously a very clean presentation as this chef is known for but the flavors make sense and the anchovy paired with the reduction reminds me of Worcestershire...lol. I typically dislike Worcestershire sauce used as a crutch in the US but in this case it appeals to me. Essentially, umami. Interesting and I would enjoy it as a small course later in the meal. 🍻

[@bennii0687]

Looks amazing

[@AngryFarmer922]

What is emulsion of anchovy?

[@bifeldman]

Very pretty, very fancy.

[@scottishboer3126]

Trying to find a fancy way of cooking guinea fowl since it's our most common game bird here in Southern Africa

[@jonnyrotten7822]

Super Gang.....warum die Sojamilch anstelle der Sahne in der Farce?

[@NotfromDateline]

Hopefully they will reopen soon!

[@leomelotattoo989]

Umami bomb!

[@enesirik5850]

Sieht sehr sehr gut aus, würd vllt noch eine Scheibe Perigord Trüffel aufn Teller geben, nur zur symbolisierung das Trüffel dabei ist. Man kennt ja Gäste, die können dann so etwas sagen wie :"Da sieht man aber keinen Trüffel!" (Was ich schwer hoffe das euch das nicht passiert !)

[@tistarrak242]

Bei manchen Resturants dieser Preisklasse, erklärt der Kellner nochmal die Komponenten des Tellers beim einsetzen

[@feelinggrape]

Tistar Rak bei allen*

[@black6master]

I am looking forward to a day when all those,,creations,, will be recognised as BST

[@masonpapenbrock3141]

As what?

[@veetour]

@@masonpapenbrock3141 British Standard Time? LOL, like wtf right? OMG, that pisses me off when people use acroynms.

[@calebr908]

@@veetour im sure its british standard time.

[@crimsonfancy]

@@veetour I'm 100% in agreement. Acronyms are a weak attempt at pretention and out of place on a forum with public participation.

[@mintico]

awesome

[@ilselindberg6557]

Is the quail breast steamed with the farce? Love the yolk idea/presentation

[@jetx2710]

Yes it's steam with the farce to set.

[@bomllerandersen346]

It looks like a vulva

[@WilliamKing-hf8lc]

I'd be very concerned about that green around that vulva! ....shuddering in fear of the unknown.....

[@jaungiga]

@@WilliamKing-hf8lc Unless it's Princess Fiona's

[@rualai3758]

What's the method for cooking the quail breast?

[@francoisguyot7209]

It's just snacked on one side on a plancha with some concentrate soy milk (seems like) and with the roasted leek purée on top

[@crimsonfancy]

I assume it's rapidly steamed with the forcemeat and seared quickly before serving.

[@franciscolopez2536]

Porque no poner sustituirlos para las personas que no sabemos ingles ... hay por favor si son tam amables

[@jeanducheamps7697]

Si, suena lógico. Cuántos idiomas quieres? Por qué no solo aprendes inglés?

[@fametypebeat2909]

He decorating with grass and pines😂

[@comparisonchef2250]

Great chef! Make the breast looks like edible vagi...😂

[@Chonchey]

Give us more Schmitty!

[@simonaslaninkova9513]

Very tasty

[@CoolAdam420]

Anyone else see the vagon?

[@chuckyzn8948]

Where did the other quail breast go?

[@matthewgeraghty9420]

any chance of eating that warm?

[@XFeuerFestX]

Any chance a restaurant maintains 2 Michelin stars by serving up food that's not the exact temperature they are gunning for? Clearly they aren't working at maximum efficiency here, with a camera team up in their kitchen and every step along the way being explained in detail

[@Tennisisreallyfun]

This is a careful demonstration for the sake of this video where each video is explained in detail. Rest assured, in a proper service there are multiple chefs plating at the pass and cooking each component. This plate will arrive at your table plenty hot!

[@aljamal4254]

2:57 Quran Surah Al-Baqarah-Verse 57 - And We shaded you with clouds and sent down to you manna(truffles) and salwa (quails), [saying], "Eat from the good things with which We have provided you." And they wronged Us not - but they were [only] wronging themselves

[@aljamal4254]

Holy food Moses and children of Israel in the wilderness

[@abschking]

Actually😉

[@chefse5442]

Grosses kino

[@enamh89]

Can t afford it.

[@Politebanana1]

Count his inhales. Hifffh*

[@massimomarrone640]

This is not cooking .This is origami .

[@pags44]

massimo santana no paper was used in the making of this video

[@sweatnosweat]

stop killing animals for pleasure

[@kambobefrancis]

Chervil

[@markpointer2967]

WHY ARE THESE DISHES THAT COST LIKE HALF A MORTGAGE, ALWAYS SO MICROSCOPICALLY SMALL???? I could take $20, go to a good quality supermarket, and make a tasty, healthy(ish; I do like my butter and cream in cooking!!) delicious dish that would happily fill four hungry people. And I’m not even a qualified chef!!! Who are the mugs who go and pay these prices for half a forkful of food????

[@daanj1140]

It's part of a menu caption idiot, it's about the taste, not about the size. Go to the burger King if you like quantaty over quality

[@markpointer2967]

Daan Jägers Ok..... looks like I just bumped into one of the mugs who I referred to above. “Ramen buillon with dried sardines”? Just say it with a pretentious French accent and the gullible will come running, with their wallets open. Gimme Burger King any day.

[@matthewbouvier8957]

@@markpointer2967 troll

[@markpointer2967]

Matthew Bouvier Why am I a troll?? I’m entitled to my opinion, dude

[@XFeuerFestX]

@@markpointer2967 Aight, since the other guys chose to be condescending assholes: I can't speak to the prices in a 2 Michelin starred restaurant, but in the one starred restaurant I ate at for a special occasion you would pay between 100-200€ for a whole menu of anywhere from 7 up to 12 courses. So even if the food here looks like it's gone in 4 good bites, you get enough of these plates to feel properly full when you leave. You always hear people talking about this kind of food being more of an experience than just eating, but they never explain, that this is mostly because you get to taste so many different dishes, that will (in good restaurants) make sense as a progression. It will usually also take up the majority of your evening. That's because it's not just meant to get you fed so you can move on to the entertainment planned for that night, but instead provides the entertainment in the form of interesting tastes/textures/smells and presentation. So in a way, I totally agree with you. For your regular night, it makes perfect sense to get some good ingredients, cook them up and move on with your evening. If you're interested in food and cooking though, it can be a great way to spend an evening on a special occasion, just to see all the exciting stuff that you can do with food.

[@weatherbog]

Sorry, all very pretty but I find this kind of cooking too fussy and poncey. Must be stone cold by the time it gets to the customer.

[@MrVinny333]

I'm still hungry

[@Quran651]

Why does he swallow his own spit

[@IdoIndeedFlip]

Did you want to swallow it for him? I don't think that's included in the dish

[@karma1313]

this guy has alot of spit

[@Jake-dx1mf]

He's emulating jaques peppin.

[@maxxchoas]

another episode of great chef just decorate food cooks by commis

[@feelinggrape]

That’s how a cuisine works dude. You don’t see a quarterback tackling receivers, do you?

[@mindrules1566]

So much decoration but useless... It's not gonna fill your stomach

[@SerHenkan]

Soy milk? Dropped.

[@joewojcik258]

So they use tweezers to put it together then you need tweezers to eat it cause theres basically nothing there. Its a restaurant not an art gallery .Thats ridiculous

[@Cruiseybby]

Apart from the fact that there's an entire quail breast (there's only two per bird..) this is meant to be eaten as one of many plates, you definitely won't leave hungry.

[@Cruiseybby]

Not to mention the hours of thought and craft that goes into making it.. Some things are just wasted on certain people I suppose.

[@mattharrison9823]

Joe Wojcik it is set to be eaten. Hard to appreciate when you’re go to meal is a hamburger though. Idiotic.

[@craig8059]

its not the only dish you get served at a Michelin Star Restaurant man...it is more like 1 of at least 4 or 5 +. You do not leave hungry...

[@Ricopolico]

These guys are just cooks, that's all. It is often the last refuge for those who have studied English, but can't write, Art, but can't paint or Political Science and couldn't get into law school. It does not matter how hard they try to elevate it to something beyond that, they are not really improving the human condition.

[@calebr908]

Ok would be Cicero. Wtf are you doing that's so noble? How about learning to use a semicolon? Tripping over your own english while criticizing others for theirs... Bravo! KZbin gold.

[@Ricopolico]

@@calebr908 - You're obtuse. I never criticized anyone's grammar. Noble, shit. I am giving jagoffs like you a life worth living.

[@proudrio]

you are one ignorant, arrogant, bitter piece of a person

[@Tennisisreallyfun]

These guys are artists, people who are furthering something that is increasingly disappearing in society today, that something being art and culture. This man is a creator, and who are you to assume that he is a simpleton, of which I am sure you are completely and utterly wrong. And even if he is, he is still a man of culture, and for that he deserves respect. Based on your comment, “a man of culture” is not something I can use to describe you you ignorant and most rude and disrespectful philistine.

[@Brightfreeman23]

AI can do all those things better now, what’s left of humanity?

[@bomllerandersen346]

It looks like a vulva

[@pags44]

Bo Møller Andersen you’re girlfriend better get that checked out then 😂

[@bomllerandersen346]

Michael Pagliaro but, my girlfriend’s vulva isn’t quailish in taste but more like a swan or an Montezuma oropendola.

[@pags44]

Bo Møller Andersen so you’re girlfriend tastes like a bird 😳 weird