How Legendary Chef Hélène Darroze Runs a Three-Michelin-Star London Restaurant - Mise En Place

[@eater]

What restaurant do you want us to visit next???

[@mattdelilla6478]

kadeau, diverxo, fallow, ikoyi, kol

[@danielhannay5841]

Core

[@monto39]

Citronelle, Washington DC

[@phuongnampham646]

Core by Clare Smyth plz

[@spyrosmpikas5782]

Alchemist

[@z-burg]

They were so happy that she liked the taste of the new dish at 13:49 It made me smile!

[@leechrec]

The older I get the more I appreciate the enormous amount of work put into this kind of cuisine but I also realize that I prefer simple straightforward cooking.

[@Fohnzii]

prefer eating it or cooking it?

[@timothyb.4928]

Hot pockets n Jamison best meal there is

[@leechrec]

@@Fohnzii Probably both

[@nobodyspecial4702]

My mother wanted to take me to a michelin star restaurant for my birthday and said it would be the best meal I ever had. I told her I would prefer to go to Texas Roadhouse, have EVERYONE'S meals total less than that 1 star restaurant charges for one, and it would still be the best meal I ever had, I would enjoy it more, plus as an added benefit, I would have enough to enjoy it a second time as leftovers instead of leaving hungry.

[@soheeeey]

Well said

[@someusername4129]

One of the things I noticed in these Michelin restaurants is the high level of respect they have for each other. They definitely go out of their way to acknowledge high quality effort and result.

[@bubble0]

I think it comes with the passion they all share. They know they work together towards a common goal.

[@haribo99ify]

And it is probably just for the cameras.

[@kimesto]

People like you🤦🏼‍♂️

[@CaptainGrimes1]

Someone should tell this to Gordon Ramsey 😂

[@reubenbetts7537]

@@haribo99ify I work in a restaurant with these types of chefs, it's not just for the cameras, there really is this kind of passion in the work

[@PowersFamily2011]

I'm standing in my pantry at midnight watching this while eating plain tortilla chips. If I close my eyes, they taste exactly like Beef Wellington Foie Gras.

[@nommingwithnadia]

Every time a Mise En Place video drops, it's a must-watch!!

[@aidansutton462]

That guy spent 20 minutes folding kohlrabi and placing leaves just to crush it with a giant mound of caviar on top. The irony of fine-dining

[@antoinesauve4528]

i actually screamed noooo when he did that....like why

[@smoll.miniatures]

Stupid but not ironic.

[@aidansutton462]

@@smoll.miniatures a state of affairs or an event that seems deliberately contrary to what one expects and is often wryly amusing as a result

[@Sajuuk]

I was thinking the same thing. Surely they could place the caviar beside the kohlrabi instead of obscuring it on top? *throws graphic designer hands up in the air over food designer logic* 😁😜

[@Luckysgaybar]

How many Michelin stars do you guys have???

[@luniz4209]

this dude doing his job with two bosses, a television crew, and the weight of his heritage on his shoulders XD no pressure

[@PARISONFIRE]

actually love what she says in the beginning, for a lot of people its a lifetime experience to eat like this so it has to be special. really love that sentence

[@triker327]

A round of applause for this guys. I've worked in a restaurant with one star in London. It was just crazy, we did 20h a day from 6 am to 2 am, 4 days a week. It was just too much for me. Can't imagine the amount of stress you'll have in a 3 star.... 😵

[@ln3263]

"Pietro is a master of cleaning sardines, he does at least 3/4 kilos per day" . Pietro : "A sardine has around 150 bones" Pietro is definitely earning his wage.

[@kingpet]

@@ln3263 most people who works as these restaurants don't work for the money, they work for the passion. i watch a guy from youtube who worked in the kitchen for years said that cooks get crap pay just to work on their craft. maybe the sous chefs make bank, but its mostly the waiters who bankrolls from the tips of these ridiculously priced restaurants.

[@thanhavictus]

And they got their star by offsetting costs from working people by exploitation into getting more extravagant stuff to have that Michelin rating

[@triker327]

@@kingpet yeah I agree with you. So happy that I quit working in the kitchen. You never have a free holiday, never have a day to celebrate nothing because you are always at work. Ridiculous amount of weekly hours and the pay is just insulting. At least in Italy. In London the pay was good, but 20h shifts were too much for me, even if I had to work only 4 days a week

[@ko-kf2nu]

@@triker327 even if im very passionate about being a chef cooking, do u think its still worth it to persue this career?

[@emrysellis7901]

Marco seems like such a kind and competent leader.

[@blokin5039]

What did you win?

[@trayvixk4642]

This has got to be one of the most efficiently run kitchen I'd ever seen. I have NEVER heard of a ktichen where they're in the middle of service and doing tasting. That's so stressful to juggle that prep. They must have all the dishes mastered to have the time for tasting, or they have a lot of people working.

[@flow6156]

That was a pretty technical episode of Mise En Place, but I really liked how the chefs talked about the intricacies of a certain dish!

[@logo-33]

his face when she liked the dish 🥹👌🏼13:47

[@pianoforte611]

Helen is a great leader. No swearing, no screaming, just professionalism and specific actionable critiques and advice.

[@memsoppalino]

definitely one of the best mise en place episodes thus far! love this series

[@masoodrazaq]

HD is a true master. She is known for the organization and high standards in her kitchen. Notice very little noise. Haven’t eaten there yet but my parents liked her place in London. Definitely on my list!

[@MikeRoberts1964]

Having worked in a place like that, you're simply far too busy and focussed on your mise en place to chitchat.

[@jjulyans]

Was very impressed with her staff. Not so much with her on camera.

[@doubledutchclutch]

I'm surprised this is the first I've ever heard of her. What a shame. You're right about that kitchen too; no unnecessary noise. Just the sound of professionals focused and staying on task.

[@doubledutchclutch]

@@jjulyans What did you not like about her?

[@sucioization]

@@doubledutchclutch probably just seemed like she sits in her office all day or something . She’s definitely a busy person when she has so many restaurants probably wasn’t available to working during a full service.

[@peterthornton8254]

The way Chef Hélène Darroze emphasises the importance of creating lasting memories for the guest is noteworthy.

[@ShinwayX]

always good to see a new video from Mise En Place

[@Tomatotor]

for those who don't know who is hélène darroze she is a famous and talented chef in France she's been known to be one of the judge in Top chef ( by the way top chef in france is much more viewed than masterchef because it's much more technical and you got famous chef who judge ). she is originated from south of france that's why you can see a lot of chicken, pigeon, or caille and also some cognac and armaniac. she also work for alain ducasse when she was younger

[@chocolatesouljah]

Thanks for this background information. I appreciate the information on how her regional background influences her cooking and her status in France.

[@aussanadian]

She definitely doesn’t lead from the front.

[@hegeliandianetik2009]

​@@aussanadianshe's been doing this for decades, now she delegates to chefs she clearly sees as great enough to not be micromanaged

[@macrostheblack8]

She seems to be an incredibly high strung person who micro manages people, instead of leading them. I'd rather be a garbage collector than work for someone like her

[@swollacademy3103]

I cant imagine how a Michelin star is worth it after seeing so many of these videos. The overhead cost to achieve one, let alone 3, is incredible. Exceptional tasting food doesnt require this much. I'm convinced Michelin stars are purely when art meets cuisine.

[@Chaddingway]

That's exactly what it is, it's art. It's the only art that you can experience with all five of your senses, but for a lot of people, that very concept goes above their heads so they incorrectly lambast it for being pretentious or a waste of money.

[@Vivinski7]

@@Chaddingway A lot of the dishes are 100% pretentious with caviar or truffles being smacked on top just to justify the price of the meal and even chefs won't deny it. Like the Robuchon "smoked salmon" caviar dish for example, it doesn't change how rest of the menu is awesome but you have to be honest whenever theres something pretentious on the menu, vegetable dishes that just get half of the truffle shaved on top are the biggest offenders and so is edible gold.

[@Mestman32]

Had a lovely meal at Hélène Darroze in Paris in 2012, absolutely one of the most memorable meals of my life. Thank you chef and team!

[@til_man5719]

The insane amount of effort that goes into each dish.

[@westernzoo3344]

Maybe I'm mistaken, but I remember reading a very early interview of her, when she was still young in the business and she stressed how much she hated chef screaming to their co-workers. You can see here how calm and quiet the place is. It's very demanding but in a very calm atmosphere.

[@xx1j]

I've been here a few times before since 2018, they've improved so much! It's amazing!

[@marym5189]

The amount of work and technique that goes into making the grouse wellington is mind blowing. Hats off to all the chefs. !!! Bravo !

[@thekoala4260]

Amazing effort and dedication to each dish

[@fathursofyan1185]

Their focuss on every single detail just amazing

[@HKKetoRecipes]

wow. I wonder if I will ever have this experience in my lifetime.

[@patrickdemarcevol]

Quel bonheur d'écouter Hélène parler anglais! a very heavy French accent 😀

[@MDeLorien]

Mes oreilles en saignent encore

[@zibberebbiz]

Really sets the tone when the guy casually tears a living langoustine in half

[@mcmdrpiffle447]

I must admit a churlish boy crush on Chef Helene! I've followed her for years, and in my perfect world I could soothe her worries and add to her kitchen. Just a fantasy ! I love this series, great job Eater !

[@averagedan3858]

Bro wtf

[@mcmdrpiffle447]

@@averagedan3858 I know, right? 😄

[@elscruffomcscruffy8371]

I think she would be incredibly painful to live with. She didn't seem to be happy at all. Not sure it is worth it

[@justinchoi8411]

I can't believe they can roll the Grouse Wellingtons before lunch. So much time to make one

[@anovosedlik]

WOW. That's ...that's just gorgeous food. As a realist artist, I appreciate technique. But they also bring so much creativity and love to their food and honour each element. Just beautiful to watch.

[@sedaguyer3535]

5:58 "He's doing a good job"............... This is classic line for Celeb or Star chefs, and yes they may have come up with the dish but there are a only a few who can come close do it as well and as fast as the one who has to make these every single day for years.

[@theta8241]

Loving most of the sauces in green. It adds life to the plate!

[@drilled4798]

It's like christmas again whenever these episodes drop

[@hampuskjellin3127]

This is the best series on youtube

[@chipashamoyo6435]

Too true

[@treauy912]

I will never be able to afford it, but only watching these perfect presentation is a joy itself. It 's incredible! Pure art, thats why i love this so much.

[@lukey1989]

Hello. Look for January deals at Michelin starred places. And Michelin bib gourmand places too. Also, look more for lunchtime menus and set menus. You can save for these times etc instead. I've eaten at many starred establishments, and worked at 1 star restaurants and other award winning restaurants. And currently I only earn just above minimum wage. It can be done. I also left some high paying jobs for health reasons. But ate out more, when I had more.

[@treauy912]

@@lukey1989 Thank you!!

[@lukey1989]

@@treauy912 no worries anytime 😊💪

[@SuperGigaleon]

Wow... The effort for this cuisine art, so magnificent.

[@ftscr]

Pleeease do more Mise En Place episodes!!! Absolutely the best in haute cuisine on YT!

[@francolive5718]

Speaking with an Italian or French accent makes you automatically more qualified to talk about food.

[@Myacckt]

Also goes for a Japanese accent

[@jaymay6477]

Italians and french chefs are honesty the worst to work for.

[@erik3371]

Honestly the only accent that doesn't apply to is the American accent...

[@alanpowell24]

Particularly French, they are without doubt the most skilled chefs

[@marc-oliviermichaud7036]

we always try to justify that simple food is better .. and yes it is BUT fine dining is more than just the food its the experience.. the emotions.. seeing the creative genius behind it .. the respect for the ingredients.. its about all of this.. you dont goo there to get full .. you goo there to make memories like she said

[@halo2glitcherz]

"And then we roast it gently on the bbq" *shows octopus engulfed in flame*

[@druidz1001]

This has inspired me to book! Going for lunch there in 3 weeks! Hoping they will have the Wellington dish on the menu! 🤤

[@Socrates21stCentury]

Wow ... that was amazing ... congratulations Chef !!!

[@elioraceit]

Table for two, please! This place looks great on so many levels.

[@minge9]

I ate here before, it's top tier. But for me, nothing beats street food..

[@adolka]

I've re-watched all your previous episodes last week thinking when a new one will come. Voila! Happy New year!

[@AajonAnthony]

Truly inspirational, The food looks Devine! I’ll be dining there by the end of the month.

[@sutrasofdelight]

Morale is everything in the pursuit of perfection. Everyone is so engaged and in love with her. Wonderful.

[@camcantley-wright6636]

This is great, more in London please!

[@eater]

stay tuned!

[@Nicola-sv8mj]

WOW they are artists! C'est magnifique!

[@wildtwindad]

That grouse wellington is gorgeous!

[@henryt9281]

True, but it's over in 2 bites, and you're still starving.

[@ori-yorudan]

@@henryt9281 When you eat at restaurants like this, you are served 7 to 12 courses in a row. In quite rapid succession. You end up eating 3-5 mouthfuls per dish, but it equals around 30-50 mouthfuls per meal. You are well and truly full by the end of it, and have also had an amazing journey of tastes and experiences. A lot of people unfamiliar with fine dining laugh at the small servings of a dish, without realising that they are part of the larger experience and meal. "I'd still be hungry" is the battlecry of those that just do not understand.

[@dr.edwardfreeman]

The best ingredients and techniques I ever saw!

[@sammiepittman3130]

2:13 The amount of pull you have to have to request a special dish in a restaurant 😩. I bet it was delicious

[@mrdude88]

That octopus dish looks amazing.

[@itsjusthammy]

“It’s not a competition” I love that so much

[@haribo99ify]

I ate here for my parents ruby wedding anniversary. It was lovely but also cost the same as a short holiday!

[@AlmightyAphrodite]

Everything looks so good ❤ I also love cooking, which I do as much as possible for family and friends. Would love to work in or open a restaurant, unfortunately I can't due to illness. That wellington looks amazing, I'm planning on making one with venison for Christmas and also the original beef wellington. This video has given me some amazing inspiration 👌👌

[@joewojcik258]

I'm sure the guests will definitely remember what they had and where they had it after they pay the Bill!!!

[@franciscolopez1413]

The way he looks for her approval 🥺 🤘

[@szhockolate]

More London restaurants please ☺️

[@axelr5111]

More french chef

[@sophitran]

This is the type of restaurant I’m putting on my bucket list !

[@CarrieBHS]

GO if you ever have the chance! My husband and I went to this exact restaurant last year. We were treated like absolute royalty and the food was exquisite.

[@jason1932]

OCTOPUS DAMN...such amazing smart animals definitely not into that. dedication to the craft is 1010 incredible passion

[@damiansonofsantana]

When the octopus turned up the music changed to stranger things 😂

[@clinstar]

I am a little upset that I didn't see Remy creating a masterpiece in that kitchen....... Little Chef!

[@doubledutchclutch]

I would go mad with all of that tweezer work, but it's still nice to see these experts do what they do so well.

[@flora5090]

I like the idea of the guineafowl dish, piping the offal under the skin to reduce waste. The presentation of the wellington on the other hand isn't really my thing with the rectangular piece of foie gras in the center

[@tastewithjase]

So much admiration for this brigade. Top drawer. PS the grouse wellington. Oh my 😀

[@aaronbuckwalter96]

That Wellington is perfection! Kudos to the hours of that man's life dedicated to making it perfect.

[@adamcotton2121]

My jaw is on the floor. Beautiful.

[@danielhannay5841]

Great to see the women dominating the London scene!!! Helen Darroze and Claire Smyth!!!

[@jazzinstinct]

I see you editor and your song choice at 7:47 when the octopus comes in

[@ponderosaoutdoors]

Great video! These establishments are meant to be an experience. Most of us will never get to dine like that regularly, but it’s fun to do once in a blue moon. I still prefer home cooking with family recipes.

[@stevensoffer7568]

I used to love these videos before seeing The Menu.

[@adamh2957]

Repeat customer here. Great place that’s probably as good as any in London. My only issue is how comically priced the supplements and the wine list can be. It is the Connaught I guess 🤷‍♂️

[@DONDONDON865]

Really good this absolute top dining behind the scenes is a look in a diffrent world of taste and food love it cant get enough

[@rewsterfewd1226]

That is the cleanest most organized restaurant office ive seen in my life lmao

[@Kturtle87]

more mise en place videos please!

[@Cant111]

The wellington really is something else

[@shamsulhassim]

You definitely go back with memories after having dinner there and also feeling hungry as well.

[@Myacckt]

Not at all. These menus have many courses, at least 10. So the small portions are completely understandable. You never leave a Michelin star restaurant hungry.

[@actuallyrelaxes5831]

Mise En Place is excellent!

[@devonm5037]

I still feel bad we went to providence for our 5th anniversary saved up the year before. INSANE food INSANE waiter the best dining experience ive had. I knew the bill would be high so saved 1000. It came out higher and didnt care. Thats how good the food and experience was. I just felt bad about the tip i left, 100. I wanted to give more as the wine Sommelier and the server went above and beyond. But i had nothing to spare. shout out to this chef and Providence! I probably wont be back for awhile but hopefully for our 10th they are still there!

[@anamnese-i9t]

for once, Italians and Frenchies are ok to work together! that is amazing to watch

[@JohnHausser]

More underrated food/cuisine series on KZbin Cheers from San Diego California

[@triptrapper4728]

WoW, She was the Truth..... Best Chef on KZbin Yo....loved your Video Chef Hope you Do more..very entertaining and very Real...Loved it

[@AlanSmith88888]

You can tell she has crazy high standards.

[@kzx414]

yep... watched her body language and how she was like preying on everyone in the kitchen. I bet you if the cameras werent there she'd probably raise her voice at the chefs.

[@americannightmare2109]

She isn't honest

[@co8539]

It would be pretty dumb if she didn’t right? There’s only one way to get 3 Michelin starts and it’s to have the highest standards imaginable

[@dangerislander]

As she should. She's one of the top chefs in France.

[@primrosed2338]

There are so many accents, love it!

[@olirenard]

As a french guy, it makes me smile when another french speaks english without trying at all to take an english or american accent to hide the french accent behind, it is oddly lovely...

[@unknownzzz5115]

The Italian chefs also, their accent is so strong that you can even hear that they are mostly from the Venice area, fantastic.

[@KUfraskins]

My wife and I sat at the table where she’s giving the interview on our honeymoon. Incredible afternoon

[@losclxii316]

14:07 jeez that lobster was still moving wasn’t it

[@LECityLECLEC]

Beautiful dishes and great to see the boss :D! Thanks Helene I want to try your food!

[@harmvzon]

That’s almost a waste of all those delicate ingredients to top it off with so much caviar.

[@chefr2r424]

exactly but u know, every michelin star place is serving caviar to get that michelin star ;)

[@harmvzon]

@@chefr2r424 although I’ve been to a lot of places with a Michelin star which didn’t serve caviar.

[@stepan1226]

@@chefr2r424 i have been to 10+ restaurants this year ( few 2 stars,1 stars, bib gourmans). 0 caviar dishes

[@yujaacha]

its to “justify” the price ig

[@cloudnein3483]

Ong this series is the best cooking content ever made

[@GOREDO5]

I've eaten Michelin star tasting menus before... its delicious and a great experience. But I would rather have a Philly cheese steak in Philly or some street tacos in Mexico any day over a tasting menu

[@gregorylodato7159]

Yes!!! I love this place. Incredible video!!

[@jps0117]

Makes me want to go to Wendy's.

[@bluegiant13]

That beef wellington is insane

[@nilsbrownmusic4507]

Brilliant for a French to put a twist on Wellington. Looks amazing. The army skilled and dedicated people needed to make this food justifies the price. It’s just a shame that the price necessarily excludes most people.

[@maknavickas]

No shame at all. The only shame is that many who are wealthy are the least deserving of the wealth, but nothing could be more correct than for the product of highly skilled artisans to be expensive.