The Endless Work That Goes Into New York’s Best New Michelin-Starred Menu - Mise En Place

Chef Christophe Bellanca still does his own mise en place every morning so he can show his staff how to execute the careful techniques that go along with every dish. He believes that standout dishes only require the most essential elements. This can be seen in how Bellanca and his team prepare dishes like the scallop with black truffle, Comté cheese souffle, wagyu beef cap, and more.
For more episodes of 'Mise En Place', click here: trib.al/lmuU5UX
Credits:
Producers: Daniel Geneen, Connor Reid
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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[@Davetabletennis]

My hobby is to watch skilled people prepare food I know I will never eat.

[@theironworker781]

Same lol

[@algernon5776]

It doesn't have to be. I too live on a fixed income but still get to experience some of the finer things in life. I take side jobs for cash or will work a temp job for 3 to 4 months and save $$ like mad. Then I pick destination ( this year 12 days in Honolulu),and paid 100% cash for everything (airfare, hotel, transportation, spending money). I always pick 1 splurge place and this time it will be the 100 Sails buffet ( right on the ocean) or Four Seasons buffet. So life doesn't have to be all filled with sacrifice live a little. Now I am saving for Paris Spring 2025.

[@stinson_out3641]

@@algernon5776that is a very inspiring story. Way to go! But my comment was more so aimed at the fact, that I loath the taste of any type of seafood or fish. There are rarely any Michelin star restaurants that don’t have any courses I involving that. I cannot even stand the smell of fish. But I enjoy watching top chefs preparing these meals anyway because they are so skilled.

[@algernon5776]

@stinson_out3641 sorry then I certainly understand 100%. Take care happy July 4th respect the Flag for all those who have given their lives for our freedom. [ big military family]

[@fivemjs]

Ha! I get it. I know this is not a tasting menu but it reminds me of that. I’ve always wanted to go and have a tasting menu experience at a restaurant. I doubt I could talk to has been into it though. He’s more of a peanut butter and jelly kind of guy :-)

[@anothertarnishedone5960]

Is nice to see an executive chef of a fine restaurant who actually cooks with his team

[@joshdbarber]

This chef is just phenomenal! No frills to hide behind and at the same time, everything on the plate is clearly so important and intentional! By the way, that technique on the duck breast rendering was beyond impressive! Transferring it to a NEW cold pan each time the fat had built up is just pure commitment to perfection! Love it!

[@40950999]

I love that he drank all the juice from the cutting board - that was dope 😂

[@HeadbangersKitchen]

100%

[@user-hh7ii6rk1i]

a great chef never wastes an ingredient

[@atalbert14]

He and Chef John would get along great!

[@Pvpsox]

He doesnt drink from his cutting board, im also a chef and when u take parts out of citrus fruits (most chefs) squeeze the leftovers in a tray to eventually pour them in a glass and drink it. :)

[@HotdogVendor1337]

I thought he drank from the fish chopping board until I watched the video

[@tannerebeling1056]

Glad to see more episodes of the best culinary show out there!

[@jacobkoberstein9793]

You can tell how refined his food is, yet it's not pretentious at all. He is a true master of his craft.

[@sarkaranish]

What a neat concept, not overly showy food with tons of gold or caviar. Just honest ingredients, incredible techniques, and a drive to make the best out of the minimum.

[@BnaBreaker]

I love kitchens like this. Everything is very refined, and measured, and intentional, but at the same time, they're still really cooking back there rather than combining some weeds they found in the back lot with a cardamom foam, or something. That felt like an excessive amount of commas.

[@joshdbarber]

You need to refine your comma use lol! Important to only include the ESSENTIAL commas, and punctuation more generally!!

[@giorgamblis]

What a legend, down in the trenches, leading from the front!

[@bodyandsoulinconstanttrans9190]

I really love your shows. Thx for all the free videos and all the work you've put in to making all videos !!!

[@eater]

Thanks for watching!

[@alexandrehendrix8407]

Sev! I’m so proud of you. How far you have come. Blown away to see you here :)

[@mikeh2520]

This was fascinating. Nice to see how much thought goes into this work.

[@anirzeetpramanik1156]

You can really witness how high his level is, his taste, and his hard work from this video. Really this man and the team perform at the highest level. What is more important is that they are not stuck but focused on moving forward while being simple.

[@mpaice]

Love how Chef is involved in the mise en place. Excellent role model.

[@kelindel1]

Always glad to see this back. The best. The imitations cannot compare.

[@Playwithdeutschland]

I like this chef, he puts stuff on the menu he likes to eat and do. If only more people were like this

[@CrystalinRose]

Amazing!!! Love him doing mise en place with fellow chefs, mentioning equality!! That’s so humbling and awesome!

[@crashd77]

I love this series, ty and never stop!

[@marcfasten3895]

That scallop dish is a legit world class execution

[@jugo1944]

I hope it's good because those scallops looked amazing before going into a blender : (

[@benye4804]

I was thinking about the same thing

[@brandonmartintexsueno4549]

@@jugo1944it’s a mousseline, a great technique that gives a completely different experience than just a seared scallop.

[@corgeousgeorge]

Early Grey tea is SUCH a great flavoring. I cannot recommend highly enough. Imparts such a deep deep flavor that is so subtle, anything you eat that has it as part of it's dry marinade is going to taste like elegance.

[@sarkaranish]

2:25 love that he doesn't waste the juice!

[@felixclement4316]

I think this is the best food I’ve seen on mise en place yet

[@corgeousgeorge]

The young person making the mouselline is sooooo cute! With her big ol glasses and hair pulled back tight! she means business!

[@ballistic350]

I respect these chefs and the hours they put in, to become a full time chef , basically no other hobbies. Lol

[@RataStuey]

I really really dig this chef and his out look. He has a great mentality about food and flavour. This is food that makes you happy and is a joy to eat

[@ronniebauch5993]

I have eaten at this restaurant and, yes, it's great and the real deal. Finally, a serious Haute Cuisine establishment on the Upper West Side of Manhattan.

[@Chaddingway]

Severina is the most Filipino name I've ever heard, second only to my one uncle's name, Severino.

[@tanathos17]

In Romania there is a familly name Severin

[@alfonsolouisalfonso955]

Sounds like a boss in Elden Ring.

[@tchiongping]

Da trappel wit da skallop.

[@Boy_utot]

Hahahaha kabayan!

[@rhomerrubino]

Kabayan 😂

[@johnnyblue07]

Mise en Place is my favorite series of yours. Can we get more from other parts of the US/world?

[@AllenBoguslavsky]

best food series on youtube. hands down!

[@fuadahmed3638]

Chef christoff is one of the most talented chef in NY food scene for years

[@wesselvandorsten]

Great video. Love this restaurant's more rustic take on the fussy, French cuisine. Nice to see the head chef be so involved as well!

[@NzGuy14]

The best series while eating your cereal

[@gregusmc2868]

I’ve never had ziz deesh of scaloop. It sounds marvelous! I can do this since I am French. ☺️

[@haythoven1]

I love his concept of simplicity.

[@rott6665]

This is the best. Simple dishes proper technique. Love to see it

[@christianpopo8321]

The moment i heard her voice i knew she was a Filipina 😂

[@johnd0e25]

Love this series!

[@Altmnop]

Interesting seeing tea used as a spice!

[@mxfeldman2]

This food was amazing just went there for my moms birthday met the chef as a fellow chef i am so inspired but his food!!

[@bobbykeene12]

Another good one filled with great ideas. Def riffing off some of these. Great series!

[@joem.8984]

The capital one ads are making these videos unbearable.

[@aarondonald1611]

I love that everyone is on the same level there. Lets people take some ownership in what they do

[@JoeyShero]

Wow these shows are so amazing. Really makes me appreciate eating out. Also on the other hand makes me really angry about places that are just show and no substance. On a third i would love to work for this guy!

[@philippsmirnoff]

These videos are so good, but so short. @eater make them longer, please!

[@КенобиОбиВан-п6в]

Very beautiful and appetizing. Well done.

[@fromnaras]

I miss the mise en place series so much

[@lukasnagele4638]

That food looks so good! I especially like the simplicity, eventough it wont get u 3 stars. I would love to eat there!

[@stickdeath1980]

just a causal kiwi in there love it chur chef

[@brettmace8627]

How they shake while preparing the food shows the pressure they have..!

[@AndulairahOfEarth]

Booking a ticket to New York! (from Australia) Let's go... this restaurant is worth the jet lag and travel

[@dchambers6554]

Outstanding episode!

[@justindefaria5620]

I think @eater should post the price of the meal after the video

[@itsbeenwritten2518]

Chef is on point 👏👏

[@benjamindarby188]

The chef with the beard covering is an Aussie. Can tell by the accent 😊

[@yerkkoo]

Snake river beef is very delicious, can confirm

[@Jake.r606]

This guy is the real deal.

[@Aspett0]

His accent is the stuff of legends. A world Heritage.

[@_Vancelvany_]

Severina Joyce Opinion is one hell of a chef name that's video game final boss vibes! great chef de partie too!

[@tangentcarrot]

why was the venison frenched if it was to be deboned? I geuss the trim went for a tartare or other raw preparation, but wouldn't it make more sense to do that after deboning?

[@Viewthetube777]

I absolutely despise that eater refuses to put the name of the restaurant in the title of the video.

[@inafaniel]

not only is the name on-screen in the first 30 seconds, but also googling the chefs name is sooo hard :( lol.

[@Viewthetube777]

@@inafaniel no matter how hard you try, eater isn’t going to give you a shoutout. That being said, what you said is true, but doesn’t change the fact that the people that post these vids are either lazy or stupid.

[@AdamJungerheld]

SEO for youtubes algorithm is very finicky when it comes to titles.

[@RS3Dutchie]

Fantastic video!!!

[@nodrama490]

food looked amazing

[@miggybyte]

I can eat all of them! Hope to dine their someday.

[@sebastiancurd4620]

Wonderful cuisine

[@urosjovanovic3142]

Beautiful video! :) Fun fact: "belanca" means "egg whites" in Serbian, a funny cooking pun :D

[@corgeousgeorge]

I'd let Darron be more than my right hand man... OKURRRR?!?!!! How you doin!?

[@Jackryans4]

Uyy Philippines!! Philippines 🇵🇭🇵🇭

[@CLOPACIOUZZZ]

@0:50 Chef de Partie definitely a Filipino.

[@ralphsalivio8989]

Filipina Spotted 👏👏👏👏👏👏👏👏👏🤩🤩🤩🤩

[@Christiane-h6d]

Get the lowdown on future developments in an exclusive interview with Binance's CEO

[@Grilnid]

Love chef's insistence on pronouncing every French loanword the original way

[@JohnDoe-gk6jp]

michelin star restaurant doesn't throw caviar and truffle on everything challenge: level impossible

[@Bushy556]

Me watching this while putting some corn dogs in the oven.

[@dl1386]

I need him to invest in ramekins, using plastic to steam and to portion come on mayne

[@theironworker781]

I’ve never heard of Aigrelette sauce. It looks like a complicated mayonnaise variant.

[@thatKurtis]

I feel like every sungke Mise en Place is just seafood

[@tommy2putts]

Talk about leading from the front

[@tetepeb]

You really need to do your own subtitles because the autogenerated is horrible and it would be nice to have good subtitles sometimes during this clip.

[@jugo1944]

You did not understuyan what was essenciaiouuo?

[@jembo2000a464]

The female chef, i know a Filipina when i hear one

[@Boy_utot]

Servina i hear the thick filipino accent hahahahahaha

[@sympatyk8906]

💪

[@RonnieSandifer]

Odd seeing a professional kitchen like this not cooking with gas. Usually in these vids everyone is using gas cooktops

[@qkwnwkw]

I'm 100% certain that Charlie is Australian.

[@Yoros009]

ça me tue ces français qui font aucun effort pour prononcer les mots correctement en anglais hahahaha

[@gabetumanan6593]

OI PHILIPPINES, FILIPINO YAN LETS GOOO 0:48

[@OConnorSandy-f8i]

Stephanie Prairie

[@nicholashadinata]

do review at new location of Kato los angeles

[@Dimaz42]

it's seems like French cuisine and Japanese dishes are like the polar opposite 😅

[@JeffryJoaquin]

Hi

[@javiercaraballo1665]

Beef cap? There are like 20 types of caps in the cow lol which one is it? Haha

[@joewarrior619]

You think Ima get full with that?

[@MelvilleMartha-p5e]

Schoen Burgs

[@dominicmorales5996]

It's like watching the Bear

[@RhondaSims-e2c]

Maxie Well

[@Tarasankar_Gangopadhyay]

This food looks delicious. But how can this portion feed someone? I saw the duck breast and thought this could work, but that too was sliced small.

[@beachesandcream27]

most likely this is a tasting menu, so you only want a few bites of each dish

[@kingrama2727]

I could eat about 30 of those scallops….

[@ervinjohneugenio8612]

that girl has such a filipino name hahahaha

[@tronalddump4124]

no sauce only the jus XD?

[@ptijoe69]

jacques pepin jr is much more quiet than his father

[@RhondaAndreadis-d8p]

Hauck Mountains