Crêpe Suzette with orange & Grand Marnier by Thijs Vervloet at 2 star restaurant Colette De Vijvers

Colette De Vijvers is one of Belgium’s most promising fine dining restaurants. Chef Thijs Verloet serves classical inspired dishes with outstanding produce in one of the country’s most beautiful dining rooms. The views on the lake and the forest surrounding the restaurant are hard to beat and the chef’s seasonal specialties can’t missed here.
In this video, chef Thijs presents one of the classics of the French cuisine: delicious Crêpe Suzette with orange & Grand Marnier.
Full article: www.wbpstars.c...
​Wbpstars.com - or World's Best Places - is a multichannel platform about the very best restaurants and hotels in the world. The ultimate content guide for food lovers, travellers and hospitality experts. A free and easy to use collection with many thousands of images and films of the world’s best places in the hospitality sector. ​
Follow us on:
Facebook: / wbpstars
KZbin: / wbpstarscom
Instagram: / wbpstars
Want to join our team? We are always looking for writers who combine a taste for language with an eye for great photography and filming. Please, contact us via [e-mail] if you share our vision and would like to contribute to one of the biggest gourmet and hospitality publications in the world.

[@maurices.7141]

Crêpes Suzette ist the best dessert in the world. You can wake me up in the middle of the night for it 😋

[@mauricefonvielle5831]

Yeap ! ANY NIGHT !

[@HTMLguruLady2]

For those of you wondering why he didn't serve the third crepe....If it's not right, you don't plate it. First, when he flipped it he ripped it. Second, when he opened it to coat it and then re-folded it, he folded it inside out. So it was not displaying the beautiful brown outside like it should. This would have caused it to stick out like a sore thumb on the plate, thus taking away from the beauty of the plating.

[@suzettepfleider7157]

Love your version of crepe Suzette ❤

[@scottsnodgrass4361]

Great demonstration. Thank you! You’ve given me the courage to give this a try!

[@surfersruleall]

Those segmented oranges look unbelievable. 🍊

[@Desi365]

Supreme d'orange. You peel off the skin to make it even better.

[@marktomlin5484]

Thank you.

[@ktcco961]

Thank you, chef!

[@phorn_khann]

Wow! Wow! 🎉

[@dushan9392]

Beautiful well done chef

[@miraheil5521]

Wonderful.

[@unbekannt6227]

Amazing!

[@wbpstars]

Yes!!

[@dbkfrogkaty1]

Crepes beautifully done Chef. Bravo! I have made crepes in both of my crepe pans ( 9 1/2 inch and 12 inch de Buyer pans) but have yet to try Crepe Suzette. Time to give them a try.

[@joaonedeff86]

Great dish!

[@wbpstars]

Thank you 😋

[@steves.829]

Looks delicious🙂

[@armaestro5496]

I have see many video of this restaurant, for sure there is only 2 chef?? Where is the other🤔

[@lvhomesales]

No Grand Marnier?

[@treelamb86]

By the standard of what's displayed here, I'm a chef too! 😅

[@wynandbritz9056]

What crepe pan is used here?

[@nickchannel5364]

Of the two presentations of crepe suzette so far, this is the more technically superior, but for me, the dining room presentation one, although much sloppier, was entertaining as well.

[@evren1669]

Great dish indeed - out of curiosity, what camera do you use?

[@wbpstars]

Fujifilm XT-3 👍

[@HTMLguruLady2]

BRAVO chef, looks beautiful. Yep, all chefs have asbestos hands! I've made this, I know how hot that caramel is, in fact caramel is one of the worst burns you can possibly get (yes, even worse than hot oil)

[@Gilbertvanhaasen]

That noice in the background 😮

[@045tom]

Lekker hoor en wat mag ie kosten?

[@shannonlawhorn1674]

Dude works in a Michelin starred restaurant but half the comments are pointing out "what he did wrong". 😂

[@albertmontanes7705]

Not sure about this technique, allow the caramel to develop slowly along with orange juice and the crepes added to the pan. But what do I know....

[@giannis20081]

Stop scratching the pans. Use wood or silicone spatula. Respect your equipment.

[@stuckstepsis6976]

Restaurants have non-stick pans that can be used with metal cookware. Normal teflon pans wouldn't last for a month in a restaurant even with silicone spatulas.

[@MrLepoldi]

Take a halve lemmon on a fork

[@dbkfrogkaty1]

Or he could just use a carbon steel crepe pan from de Buyer then he could use spoons, forks or whatever.

[@youngmichoi9865]

Wonder why you folded the crêpes when you are going to unfold and fold again? 😮

[@cuchuallin]

did I miss something? what was in the bottle that he squirted on the pan?

[@xyzzer]

Grand Marnier - orange liqueur. Cointreau should also work.

[@anderspedersen7488]

I feel sorry for the 4th crepe!

[@HTMLguruLady2]

Those go to the chef

[@anderspedersen7488]

@@HTMLguruLady2 Good on him!

[@anamarinasanchez1102]

🎉🎉🎉

[@casseyjoyce]

why use metal utensils on non stick pan?

[@MsMainaya]

Better question: why do you use non stick pan instead of carbon steel or cast iron if you are a pro chef?

[@classiclife7204]

No cats watching? No flaming orange peel spiral? No way!

[@evacameron8670]

Grand Marnier

[@kennymosireland7069]

I'm not overly impressed, he should have watched the man at the ritzy hotel make one..

[@evgenidimitrov7790]

Ahhhh the metal on the Teflon coating brrr...

[@nunyabiz36]

That whole thing is your name?😳

[@XFS540]

I love really thin pancakes.

[@marcinborowski2985]

I made hundreds of them. This is the first time on YT someone shoes the right way how to make them. Well done.

[@evgenidimitrov7790]

So other professional chefs on YT are not making them right?

[@Phineas1626]

@@evgenidimitrov7790Yes, because they’re not serving theirs with any arrogance…

[@thguy22]

What about the other two crepes?! 😥

[@HTMLguruLady2]

Chef's treat!

[@WingManPilot]

...he has no idea...he has right colour for award though

[@suzannebrown945]

❤

[@michaelvitali6813]

Not exactly how they do it in France

[@danielwoodman7213]

Wrong laying. Should start open, fold and fold again. With the colored side up. Not some with and some without.

[@totuccio09]

Cambia lavoro

[@renatobacchetta3881]

😢😢😢

[@octaviussludberry9016]

Michelin Star chef? Made a fucking mess of one of the pancakes and didn't wipe up the mess he made on the surface.

[@claritean]

The editing is getting better too. You hate to be a pastry chef with this on a la carte, trust me. Why does every dessert need an ice-cream nowadays? Props for putting an old cool dish on the menu!

[@ropster75]

The French are playing around with food like as always..

[@Ravencroft81]

They are Flemish Belgians.

[@ropster75]

@@Ravencroft81.. it has been spread apparently

[@luminachiar7120]

So much food waste! A smoller portion in france why not?

[@berthamiranda133]

Por favor en español no entiendo nada gracias

[@mauricefonvielle5831]

Nope sir, this is not the "good" ones ! Not enough sugar, not enough butter, need also lemon juice, and Grand Marnier, Cointreau and Cognac ! AH too hot heater. Need copper pan on alcohol flammes.

[@jeffersonpacker1841]

Where is the link to YOUR cooking channel?

[@redmondcoulter]

The confidence to be criticising the head chef at a Michelin star restaurant as some random Internet bum 😂

[@mauricefonvielle5831]

@@redmondcoulter 1st I'm french... After I am 70yo, and I have eated more Crêpes Suzette than you'll dream to have ! And Michelin stars TODAY is not a référence to me ! As its just a justificative to apply very expensive prices.

[@PerseusPhox]

When you were asking for more butter I immediately knew that you, Sir, are French! :D

[@mauricefonvielle5831]

@@PerseusPhox LOL ! Yes Sir, and an Old one ! Not from the Mc Donald generation ;-)

[@kablanetkablanet989]

lol It really won't work, it's all just posing and farting, he has no idea how to turn and what's more, he "murders" the recipe, don't turn the sugar into caramel, that's why everything sticks to him and it's hard to turn. He should go back to school and learn how to really do it!

[@CRA404462]

Is not a good idea to cook when you are in bad mood!!

[@yungchef2993]

RIP to that pan

[@stuckstepsis6976]

Restaurants have non-stick pans that can be used with metal cookware. Normal teflon pans wouldn't last for a month in a restaurant even with silicone spatulas.

[@zlatkobogdanovic1726]

You lost me with nonstick poisoning pan and using metal spoon when applying butter-Who the hell gave you Michelin ⭐️

[@pincherlezed]

Ottima idea mettere le crepes chiuse, per poi aprirle con lo sciroppo bollente che ustiona. E invece metterle già aperte nella salsa, e poi chiuderle con l'aiuto delle pinze o di forchetta e cucchiaio, non era più semplice e veloce l' operazione?

[@susloff4290]

Too much of sugar... Looks like you are doing it first time

[@quentinthorraky]

Your technique lacks carresse, also metal spoon on teflon pan, big no no. And the 2 crepes you wasted would be charged to you in any michelin starred restaurant

[@peterhope9486]

Well he cocked that up ….!! Worst application of that recipe I’ve ever viewed…..!!

[@nelolechef9901]

Who gave stars to this restaurant ? Hilarious , what this guy is doing. First he still have sugar unmelted on the rimm . Then he scrap the nonstick pan with the spoon. And signature dish? Ha ha ha

[@stuckstepsis6976]

Restaurants have non-stick pans that can be used with metal cookware. Normal teflon pans wouldn't last for a month in a restaurant even with silicone spatulas.