Busy kitchen Service at 3* Michelin restaurant Hof Van Cleve in Belgium

​Hof van Cleve is about perfection - inside and outside your plate. Expect to taste some of the very best products in the world, served in dishes that respect the ingredients, and that truly excel in flavour. Expect to be served with a smile by one of the most professional teams in the world. Expect to be immersed in an environment where subtle luxury and art create a unique, relaxing atmosphere. Expect to experience the very best.
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Wbpstars.com - or World's Best Places - is a multichannel platform about the very best restaurants and hotels in the world. Here you will find many thousands of films and images of the world’s best places in the hospitality sector. Exclusive content - a documentation of the very best. Welcome to the ultimate content guide for food lovers, travellers and hospitality experts.
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[@nicholascrow8133]

1 Star: Food and experience has to be exceptional 2 stars: Food and experience has to be perfect 3 Stars: Every mouthful and moment has to be perfect...

[@pityuhorvath3087]

Pretty nice everything, service perfect, no mistakes, professional.

[@jasonchiem721]

It's a crime that this channel doesn't have more subscribers

[@mattattack1986]

insane how spot on they are

[@gyanavelravindranath5872]

I can feel the tension in the kitchen just by watching.. but however, it's super positive, mise en place is done and its super organized.. collective mind is key

[@georgewbushcenterforintell147]

As a former line cook the level of preping and orginazation gives me a hard one.

[@gab.lab.martins]

I second that. Felt like I was there with them.

[@confitdcanard]

Super professionals working like a well oiled machine. Amazing.

[@dgltema]

A lot of people miss the point of these kind of restaurants. They are not designed to stuff your belly, but to give you a dining experience through a journey of flavors.

[@gab.lab.martins]

But also stuff your belly. If you eat 20 courses and can still go out for a burger, there's something wrong with the menu planning. For this one specifically, the portions seem balanced. What most people don't understand is that it's not a single dish that will make you full, it's the whole meal.

[@nicholascrow8133]

Agreed, but tbf, those who don't understand aren't the target audience anyways... The foodies and diners will keep this industry going, despite social media "influence"

[@nicholascrow8133]

(most people don't even understand what it's like to put out perfect quenelles during a rush)

[@garygoldsmith3887]

Fabulous, somewhere ive wanted to eat for many years now...Thanks for creating, bring back so many great memories, but no desserts....

[@name2589]

10:10 of all the brilliant examples of craftsmanship and professionalism in this video, this one is my favourite. I have never seen anyone cook an omelet like this, nor this fast, nor this perfectly. Amazing.

[@JJMR3000]

Then see some japanese tamagoyaki cooking.

[@name2589]

@@JJMR3000 tamagoyaki cooking is impressive and the dish is delicious, but to me this looks far less dense and more delicate. Plus it was cooked in seconds

[@nicholascrow8133]

I think it's more a flour based batter, but yes, when technique, equipment and skill/experience comes together, magic happens!

[@michaellautermilch9185]

What an art form

[@claritean]

thank you for this epic long documentary, so beautiful to watch

[@einundsiebenziger5488]

So fascinating to watch how smooth the whole organisation moves. Also, they use the same Demeyere pans as I do (1:20). And I so need this waffle iron (13:32)! I just would not cut the waffle halves apart, but fill the whole thing with caramel😉

[@noctus1409]

That was a HUGE can of caviar! It must be for a party of 20 people...😂

[@dapperdapper8898]

holy shit that quenelling...

[@BadYossa]

It wasn't the best shape, but technique was there. A great vid, nonetheless. Some good looking plates.

[@dapperdapper8898]

@@BadYossa agreed

[@profilen5181]

where in the video is that? I think I missed it haha

[@dapperdapper8898]

@@profilen5181 4:21

[@profilen5181]

dapper dapper thank you, yeah interesting... I wonder why they are doing quenelles when they are looking that... rough? maybe that’s the point idk. It looks like some sort of mash kinda thing, I would probably wrap the spoons in cling film so the eggs get become slick, but again maybe that’s how they wanted them :)

[@kobusdegraaff7680]

Mr goossens is een eindbaas 🍳

[@klejdixheko3131]

The video is amaizing nice thnx

[@charlesallan6978]

Gareth Blackstock trained and carefully crafted his trademark anger and resentment here

[@googo151]

THE DIFFERENCE IN THESE SCALLOPS, COMPARED TO THE HELL'S KITCHEN, IS NIGHT AND DAY.

[@dietemann]

The fumble.... destroyed in less than 10 seconds.

[@cookingwithgaspar4135]

Very nice interesting !

[@manucappelli-lk1bd]

Le top... 19,5 au g & m, 3 étoiles Michelin et le boss himself avec le torchon en dessous de l'aisselle sans parler du reste...

[@StrasnusDude]

hopefully in two years time, ill be working in a michelen star restaurant

[@snipperman5666]

Yeah thats a chance you become one time in your life

[@organica1000]

Be careful what u wish for

[@iiStafford]

@@organica1000 be very careful

[@MrMoro25]

Good luck!

[@captainsubtext7446]

if you have a good training go for it. but working in a place with 2+ stars will take lots and lots of dedication and pain, say good bye to girlfriend/ family/ friends/ hobbies and normal private life in general...

[@seekelectricity]

what im curious about is how they maintain the temperature of these dishes while plating. do the filets etc. not end up a tad cold by the time they are finished plating?

[@stuckstepsis6976]

They plate the dishes under heat lamps and the plates also are pre-heated. You will not be served cold food in 3 star michelin restaurant unless it's meant to be cold.

[@blackferdinand2260]

@@stuckstepsis6976I’ve eaten and worked at starred restaurants in Europe, and tbh the meat and fish are never particularly hot in tasting menu restaurants. The size of the meat doesn’t retain the heat long enough that half way through trying to savor the dish, taste each component individually then to taste them together, it just does t hold for long but how else are you meant to enjoy technical work?

[@patricklaureys1249]

Absolute excellence. A pity the time I went they were repairing the windows and there was a distinct smell of silicone throughout the restaurant. Also, I don't understand the chef's obsession with serving the sauces separately. It creates a lot of traffic from the servers in the restaurant. Combine that with the wooden floors and it feels like attending a military march sometimes.

[@masspsycology2731]

Presentational reasoning

[@gopitt12]

One thing I have learned watching all these Michelin videos is you must have many pairs of tweezers.

[@feelinggrape]

I’ve started cooking with them as well. Helps a lot actually.

[@joel1081]

@@feelinggrape I've never used tweezers in my kitchen at all. I've never had dissapointed guests.

[@johndonohoe3778]

I would like to eat at this restaurant one day.

[@einundsiebenziger5488]

Start saving up and book your flight.

[@DoctorCobweb]

forgot the black jam on last item! 8:45

[@SR-jx5jr]

I think the customer asked for one without that

[@oscarduarte5340]

Or allergy

[@DdW85]

On 0:11 a diabetic guest is announced. Maybe this has something to do with it.

[@dp6436]

Me thinks the knife used for cutting the turbot could be sharpened a bit 🤔

[@KonoschABC]

but why always these kids portions.. i get it its high end food.. but thats all for me amuse bouche

[@lindencamelback2305]

Ignoring the cost, I wonder if these "3* Michelin meals" are really worth it. Or would you be more satisfied at your local watering hole? I suspect I would. As for the omelet, it looks like the finger food you get at a corporate party.

[@sursidejr]

6:06 that little piece went to the mouth, then again to the food lol, not even mad but goes to show the illusion of clean the people expect from the kitchens, this is a top tier place and we have this behaviour, ppl thinks mc donalds aims to have the same high standarts lmao.

[@wilberforcebwambale8291]

But no hand gloves why oba

[@solidwallsofsound950]

When I watch this I hate Corona even more

[@Christian-gf2ef]

At least 320€ a meal. Bon appetite :)

[@Deaconcommunity]

It's around 750 for a whole menu with suises etc.. it's An experience and it are expensive ingredients

[@daandemeyer1708]

YorritGameS no it’s not. It’s between 300-500 euro depends on the menu and wine

[@Christian-gf2ef]

YorritGameS Like what?

[@Dark-ed8ni]

@@daandemeyer1708 Yepp

[@simiusnix951]

@@Christian-gf2ef 4:47 the beluga caviar in that can might be worth over 500€. They probably get every ingredient in the best quality they can and it all adds up. Then you have to take the power costs, manpower, every detail in the dining room that needs ongoing attention into consideration. Many (maybe most) restaurants of this caliber have investors puring money into the place - or adjacent hotels to compensate for the loss. The workers live mostly of the tips not wages. The profit margin of a place like this and some fast food hut are worlds apart. So when buying a hamburger for 2€ you possibly get less bang for the buck. I mean I wouldn't pay 300€ or whatever for an experience like that but I could appreciate it and understand that it's no ripoff

[@tedrzz]

Who makes these pans?

[@fvrs3411]

Demeyere

[@tedrzz]

@@fvrs3411 Thank you!!

[@Fabrizioconnection]

Hands in plates... like 3, 4 pairs of hands per dish. That passage of plate-rug.plate.. how many stars?

[@uriavandamme2418]

Fabrizioconnection 3 stars

[@willross5263]

Awfull big plates with awfull small portions, Wouldnt fancy doing a twelve hr shift and going there for dinner.

[@nigww]

The peace in the kitchen fine place to work and communicate

[@Busmagnus]

like a well oiled machine

[@shanakaj007]

am i the only one who prefers stars over quality and quantity?

[@naomiemurphy9882]

Yup. You’re the only one.

[@zeusva2455]

Dream

[@truthseeker9117]

To the person below this comment...This place wasn't made for people who have to work 12 hour shifts, sorry.

[@sinrran6613]

非常優秀的廚師

[@OmaLowne]

I dont see a busy service, just a normal one.

[@cristianism0]

they missed putting sauce on one of the plates at 7:56 T___T

[@name2589]

Looks like this dish has sauce added at the table - notice the little pots next to the plates that they were filling with sauce

[@skyblu3ers]

Yea the black dots ⚫️😁

[@trailerparkboys3390]

Met 2 lepels gevormd ovaaltje is erg wel matig.

[@prun8893]

En plus fromage on my chimichanga, s'il vous plait.

[@ricknoort299]

I know this seams busy, but trust me, i've seen busy. Working in a beachhouse will drive your crazy. At least here they have more standarts in a star restaurant than those those apes on the tourist side have.

[@geoffreyfrazer9419]

Sha Sharks kills

[@robertovalencia2357]

Semi unsanitary work. Working in a big end restaurant in Los Angeles, we always wipe our hands in a sanitized towel after touching the food. Hands always clean and station always clean. And throwing garnishes on the plate and plating from there was a big no no as well. Work fast but clean

[@muge0711]

It's Europe here, we're not so hysterical as Amerikkkans

[@muge0711]

Also American cuisine? 😝🤣😭

[@tetsuo2195]

By saying "Big end" I can tell you have no idea what you're talking about.

[@martyparty9340]

Weird end

[@patrickharper-aucoin4413]

Watching them do quenelles was borderline pornographic

[@Dan-qn3su]

As a brick mason, I can hardly call this hard work

[@jer8279]

Yeah take another brick, and it on your phone. You may lay brick, but you aint cut out for this

[@ChristianThieltheChef]

bec u see what u wanna see in front of a screen only a fraction of it no clue whats about preppin

[@michaeladams6047]

1:15 joli garcon

[@veetour]

Truthfully, it's more like three bites a dish rather than three stars.

[@ultrajayme]

But you’re getting 12 different plates. 3 bites times 12 plates is 36 bites. Plenty of bites.

[@brooketamas6648]

All this work and in 12 hrs its turned into shit

[@jeroenlejeune]

*Three star shit

[@SuperNova823]

The more Michelin stars the tinier the portions.

[@rickbarlow2338]

Trimmed Bush, fat turbot, tweezers, foaming butter, edginess of the chefs, weird plates they use in 2/3 star gaffs, overworked, loneliness, tired, burnt out, guilt, yes its a plate of food and good fun. but 16hours a day is robbing you of a life, my partner was so unhappy, imagine having a baby and being more focused about the state of youre fridge and mise en place,modern day slavery, but it's you're choice just like a knorr stock cube.

[@stixdude]

True this is why i also said fuck it after making it into my dream restaurant's kitchen - it was all i wanted to do for work but those 14/16hr days just make no sense

[@lenkaasia3476]

Ouch, on point.

[@ultrajayme]

stixdude which restaurant?

[@ralfmenace2363]

I ve loved cooking but 14h a day 7days a week just killing me. Now lm back into the kitchen for Monday and Tuesday only and still getting a good pumping anyway.

[@googo151]

SOMEONE SAID HOLY SHIT, THAT QUENELLING? SOME OF THOSE WERE VERY SLOPPY. I'VE WORKED IN MICHELIN AND NON MICHELIN FINE DINING, THAT WOULD BE PISSED IF YOU SENT THAT OUT.

[@terrywatkins907]

8:09 pompous rubbish

[@evancodsworth2]

Belachelijk.

[@mattscott9238]

All those people touching the same plate over and over again.

[@ultrajayme]

Their hands are the cleanest you’ll ever see. Think about the hands touching your food at the local pub???

[@chronogasm2104]

I guess you're starving then..

[@ralphvangurp5815]

No shouting, no cursing. If watching Gordon Ramsay has taught me anything it is that his video is a totally unrealistic portrayal of a kitchen. 0 stars.

[@josesoto3303]

Oh theres shouting alright. Just not on camera.

[@buzza7840]

people actually think theres constant shouting in kitchens, that is so wrong. a good service works with minimal talking

[@josesoto3303]

Buzz Buzz it’s actually done with lots of talking. Communication is important.

[@larissacs2559]

Horrify quenelles!!!!!!

[@Rus7y5hanks]

this is sad food. what old people eat. boring

[@marianuman2426]

I have seen 1* platet better

[@martinschonekas4856]

The quality and the tast is important for 3 stars

[@NL-Ozzy]

Where?

[@ultrajayme]

3 stars has different meaning than just food quality. The chef must show that they control every little aspect of the restaurant as well as show many years of increasing standards. 1 Star is for food. 2 stars is for consistency and improving on already greatness and 3 stars is proof that the chef has created a world of experiences in the restaurant extending beyond just the food as well as how far they go to control every aspect of the restaurant.

[@psychic_records]

Plating was sloppy

[@ludwigvanbeethoven5076]

Bullshit food too much handling

[@michaelchavez841]

That shit is cold food nasty

[@krumblagoev9706]

only thing that bothers me,is that i will remain hungry with such portions...

[@dylanbelven7137]

No they starting to do this in Vegas buffets now small portions so no food will be wasted ! And u eat as many u want high end

[@Dimitri04arshavin]

It's a seven-course menu.

[@ultrajayme]

Not when you’re eating up to 12 plates.

[@tetsuo2195]

While I'm sure some of these dishes are superb, a couple we're so cluttered with BS and overly garnished. Sometimes I think the more expensive the ingredients the more stars, not necessarily reflective of quality of dish. Giant can of caviar = 1 star immediately 😉

[@KrkRapAtak]

these are three stars. joke

[@jaewelty8841]

why do they make them wear those stupid hats

[@Karega]

I really don't like that they are handling diner's food with bare hands.

[@naomiemurphy9882]

You must be starving then.

[@Karega]

@@naomiemurphy9882 you see many of the chefs with gloved hands.

[@ivanc9149]

dirty plates