I Spent 24 Hours at a 3 Michelin Star Restaurant

[@MrPolford]

It seems like the kind of experience that will be triggered in your memory twenty years from now, and you’ll just smile. And that makes it worth it.

[@BobzeMovie]

This is insane, I am both in awe at how expensive, but also inexpensive, the meal and experience is

[@willcookmakeup]

Truly. This experience should be 3x this cost. It's exceptional, and worth it beyond a doubt. I would love to dine at/stay here

[@Zerigala1028]

I wish your long-form content got more views, it's really good stuff.

[@linlupin]

Honestly thats less than I thought it would be! Not only do I one day want to experience something like this, but I really want to be able to create something special like this 💜

[@Paradise-on-Earth]

Soooo amazing!! thank you!!!

[@leocheung2578]

Looking forward to coming here in a month!

[@michaelkorhummel]

I had my eye on this restaurant when I traveled up to Healdsburg. Unfortunately, I couldn't get a reservation. I ended up staying at the Hotel Healdsburg and dining at Dry Creek Kitchen within the hotel all 3 nights I was up there. It was a very good experience overall and I'll be back soon.

[@francisyang9997]

Love these videos

[@Alex_Time]

Wow. Well done. That looks fantastic.

[@liar4135]

First video Ive watched from you and its nice, but why do you have so many subs, so little views and get recommended to me almost instantly after your upload?

[@solmonraju7691]

Can you please do Gordon Ramsey fine dining restaurant.

[@mohdramzdhan8974]

When foodies always put a comment on the food they taste : THIS IS THE BEST FOOD I'VE EVER TASTE IN MY LIFE dun they remember they said the same thing on each video they posted?? If everything is the best....is there THE BESTEST? or THE VERY BESTEST? Teach me...

[@jatinmahida4984]

Korean-Inspired Spicy Potato Aligot with Spaghetti Yields: 4 Servings Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: * For the Aligot: * 2 lbs russet potatoes, peeled and quartered * 1 cup heavy cream, warmed * 1/2 cup unsalted butter, cubed and softened * 1 cup shredded mozzarella cheese * 1/2 cup shredded Gruyère or sharp cheddar cheese * Salt and freshly ground black pepper to taste * 1/4 teaspoon garlic powder (optional) * For the Spicy Spaghetti: * 12 oz spaghetti * 2 tablespoons olive oil * 1 tablespoon Korean chili powder (Gochugaru), adjust to taste * 1 teaspoon dried rosemary, crumbled * 1 bay leaf * 1 tablespoon dried tomato paste * Salt and freshly ground black pepper to taste Instructions: * Make the Aligot: * Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. * Drain the potatoes and return them to the pot. Mash them thoroughly until smooth. * Gradually whisk in the warm cream until incorporated. * Reduce heat to low and add the butter, one cube at a time, whisking constantly until melted and smooth. * Gradually add the mozzarella and Gruyère (or cheddar), whisking continuously until the cheese is melted and the mixture is smooth and stretchy. * Season with salt, pepper, and garlic powder (if using) to taste. Keep warm over low heat, stirring occasionally. * Prepare the Spicy Spaghetti: * Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. * While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. * Add Korean chili powder, rosemary, and bay leaf. Cook for about 30 seconds, stirring constantly, until fragrant. * Stir in tomato paste and cook for another minute. * Add the cooked spaghetti and a splash of pasta water to the skillet. Toss to coat well. * Season with salt and pepper to taste. * Serve: * Spoon the aligot onto individual plates. Top with the spicy spaghetti. * Serve immediately and enjoy the creamy, cheesy, and spicy combination! Tips & Substitutions: * Use a ricer or food mill for the smoothest aligot. * Adjust the amount of Korean chili powder to control the heat level. * You can substitute other types of cheese, but make sure they melt well. * Feel free to add other ingredients to the spaghetti, such as sauteed mushrooms or garlic.

[@PengyDraws]

What about this is korean inspired? This is literally just an italian dish with gochugaru added.

[@paularc1899]

How in the HECK did you get the money to do this!? Im on disability and cant understand it. Im a HUUUUGE foodie.

[@yadielsotomayor5015]

How can you afford places like this. I'm jealous

[@rationalbacon5872]

Because Americans who impose their global climate programs, oil wars and banking fiascos on other nations whilst singing about their greatness are always able to enjoy such meals whilst expecting us to make their shoes, eat bugs and freeze because we can no longer afford to heat our homes.

[@NadiaSeesIt]

@rationalbacon5872 Get therapy

[@DeaDiabola]

@@rationalbacon5872 You're literally from the west lol

[@stevannovoa659]

Did you really dine in a 3 star restaurant in a tshirt?

[@ligier]

i wore a dress shirt to the dinner mate

[@nates2]

At 0:35 bare hands handling food is a big no no if the food after isn't treated with heat.

[@seavale11]

not for me..

[@awiosquad]

second

[@gab.lab.martins]

Sunchokes are _related_ to sunflowers, not the same species.

[@ligier]

sunchokes are a species of sunflowers according to singlethread (and confirmed by google)

[@DogStarMedia]

​@@ligierHello Brother This is Shaurya, I got your refrence from "YT JOBS" . Are you still searching a good "VIDEO EDITOR" ?

[@ionpandelea1275]

​@@DogStarMedia are you a scammer

[@DogStarMedia]

@@ionpandelea1275 Are youd mad

[@ionpandelea1275]

@@DogStarMedia just asking

[@cybertiger8679]

first

[@100Tdurden]

One of your best vids. Btw you were spot on with Ilis. I’ll tag you on instagram when I do my post

[@ligier]

I have a deep dive into Ilis coming soon too 👀

[@100Tdurden]

@@ligier looking forward to it very much

[@atomic2152]

No food is worth that much

[@macmoney607]

It’s never worth it folks. Ever

[@stepan1226]

Nah. It is, sometimes. Went to alchemist, spend 600 euro for just the food and some extra for pairing and though it was absolutely worth jt