Inside Michelin-Starred Esmé’s Wildy Creative Menu - Mise En Place

[@pearpenguin]

Poor Noah, making all those sculptures then they tell him his soup is the wrong consistency. Tough day.

[@floodedalpaca6954]

LMFAOOOOOOOOOOO

[@paullaurenzrva]

Noah's Dad loves your comment!

[@BlackJesus8463]

@@floodedalpaca6954 lol

[@madelinefarrell2176]

@@paullaurenzrva Omg, hi Noah’s dad!! He seems great!

[@pearpenguin]

@@paullaurenzrva He seems like a good kid who cares about the work.

[@plizmaticpierce]

That's awesome to see this restaurant pair with local artists. Really great way to not only promote the artist but also show the chef cares about other people who love the work that they do.

[@DubultaisT]

"When You love art too much, You don't call Yourself artist" ... yo that is tear deep

[@RyanRasmason]

Gustavo and Noah are MILES ahead of the owner. It's laughably obvious. Good for them! I hope they get greatness after a star!!!

[@ChristinaVVM]

Thank you so much for including some of service at the end of the video and not just stopping when the doors open.

[@Alexcalderam]

this is one of the funniest restaurant videos I've ever watched. Truly seems like a parody

[@Arcamea]

This restaurant looks like its straight outta of movie lol. Everything seems so extra 🤣

[@RyanRasmason]

Yeah, the owner sounds really weird, but his chefs got him a star!

[@jisezer]

Please just keep doing this format, no more Lexus commercials

[@purpleranger5987]

I’ve gone to many more Michelin starred restaurants than I could name in different countries and the difference between 2 & 3 is not going to be noticed by most people unless you’re a chef or have a Private chef (not a personal chef). It’s an art at 2 stars that is near perfection in everything down to the smallest details of cutlery and even something so insignificant as every vegetable being perfectly even in size. I have a lot of respect for everyone in the kitchen prep work is probably the hardest in everything 2 & 3 Michelin starred restaurant the prep work seems the most difficult because it’s all done daily to *Perfection* everybody focuses on the head chef but he himself has a lot of respect for everyone on the team because it’s impossible without every single team member.

[@BluuBird2]

I'm deeply impressed by the amount of dedication and labour going into every little detail of these dishes. It just hurts me a little inside to witness the rather rough tone in the kitchen. I'm also in a field (medicine) where a lot of people are convinced it's necessary for improvement to be harsh with your staff. I just wonder whether it's really the best way to maintain a high standard or rather just a passing-on of one's own "trauma", after being instructed this way.

[@jtorola]

Love when they make something delicate and load it down with a spoonful of caviar. Mise en place is my favorite food series but I prefer the places that stay local or ethnic and don’t just resort to caviar wagyu and truffles to justify the price like the other thousand places doing the same

[@robertpiccus8568]

The Chinese have a similar dish which we call Beggars Chicken. A whole chicken is marinated in spices and baked inside a Clay mold, which after cooking, is presented table-side to the Guest of Honor who takes a tiny mallet and breaks the clay mold. The legend has it that a poor beggar "acquired" a chicken which he mixed with spices, cooked and then wrapped in clay and buried in the countryside -> he then dug it up later to eat.

[@bakaecchikon]

more along the lines of he stole a chicken, and was about to get caught. So thinking quickly, he covered it in clay and threw it into the fire / buried it under coals. When he was in the clear, he cracked it open to find a perfectly cooked chicken

[@rexxaiskandar6339]

I've always adored him since he worked at The French laundry & Alinea Group. His technique and hard labour are a rare masterpiece. Keep up the wonderful work, Chef, from your fan in Malaysia.

[@dwaynekoblitz6032]

Another place I'll never see or be in anyway interested in eating at. But the dedication and energy is awesome! I hope that food sells for a very high price. They definitely deserve it.

[@Tennisisreallyfun]

Yayyy, it’s another Mise en Place episode!!! And as for whether or not food is art, here’s what I have to say. He says he respects the craft aspect so much that considering the art aspect sometimes makes him uncomfortable. Well, to each his own I guess. I would say that beauty is in the eye of the beholder, but also in the skill of the craftsman. Everything can be boiled down to a craft at some point. Whether it becomes art depends on the level of time and effort we devote to perfecting it. He’s an artist in my book😉

[@Jorg05111980]

There is no question that this is art...as there's like 20+ unnecessary steps & attributes included to serve something that tastes the same without those. That's nothing to judge, but just a simple conclusion

[@RobertSiringo]

Absolutely amazing! The innovation, attention to detail, the attention to quality is refreshing. Bravo, chefs!

[@northernlights176]

Just…. Wow… next level right there.

[@JPKJ11]

Legendary video, tons of info

[@floodedalpaca6954]

MY GOAT NOAHHHHHH

[@TheJamesawesome]

Mise en place really doesn't miss!

[@eater]

Thanks for watching!

[@sethsoderman5152]

Awesome chef These are so awesome chefs.Cause they sport the people who give them food.The farmers and the artist in town.These are so awesome chefs

[@tommasoc7246]

The delivery could’ve been different aka “Sasha could you season your melon please” but no let’s put him on blast in-front of the Eater cameras instead.

[@CrimFerret]

You've never worked in a restaurant kitchen obviously. That was diplomatic.

[@Breaddie_]

​​@@CrimFerret Disagree, from someone with 10 years in hospitality. Rude is rude. The delivery could and should have been better.

[@gabriellaemmle]

Great episode!

[@shmazy86]

18:08 he called the Mushrooms Chantelles but they were Morel mushrooms

[@Koba21221]

I’ll be glad when this style of cooking is finished. It’s buckling under its own weight.

[@R3tr0humppa]

Moral of the story, don't go there hungry, but to be amazed. ^^

[@maestrovonhuge9397]

That was great, fantastic food, nice one.

[@420jdizz]

Only comment that's not a number 🤙 stunning food!

[@BirdFlyingOnABird]

Just started following this chef 😊

[@jeanM16]

Greetings from belgium. Keep up the good work eater

[@IamULISSE]

2 stars !!!!!

[@protopigeon]

Thanks I love it and hate it 12/10

[@floodedalpaca6954]

Nice Joyce chens chef Gustavo !!! 😉

[@eastcoastpowder]

That sous chef Noah is no joke!

[@jscott7214]

Huh i was expecting the feedback to be super aggressive given the comments but honestly it was pretty neutral. At most, i think it maybe came across more negative because of the camera angle

[@brianpeppers7455]

I made 10/10 roast chicken dinner, prep time was maybe 30 minutes. These places are wacka doodle doo.

[@LoHCrusher]

The amount of steps per dish border on the insane 😅🤪

[@KingJerbear]

Undoubtably these guys are incredibly talented and hardworking, but this just far surpasses the outrageously pretentious mark for me. This is salt bae levels of wacko

[@TheKheumiller]

Same. When they started talking about pairing a custom art installation with their salad dressings my eyes almost rolled out of the back of my head

[@acid-drive_857]

Tired all of this but Tijuana street fish taco are best.

[@stephen129]

Salt Bae did absolutely nothing culinary wise. He just sprinkled salt on things in a stylish way. The amount of care, effort and attention to detail is on another level here. Completely different chefs.

[@ElSuperNova23]

One is artistry with respect for all involved, the other is a contemptuous grift. Learn the difference.

[@stianaslaksen5799]

1:39 "I'm walkin' here!"

[@EM_J0]

Gimmicks on food at its highest!! Clearly not a matured michelin starred standard

[@garagespot461]

100%

[@harrisonines6119]

Arts & Crafts! Arts & Crafts! We are doing Arts & Crafts!!!

[@ChefpengTv]

Absolute cinema wish i could work my way in your kitchen

[@Ma-pz5kl]

it is really good for just 1 star

[@tannervanderslik1727]

Supreme knife fire 🔥

[@corgeousgeorge]

Noah's hella cute. I'd help him with his soup consistency! 😍😍

[@owenryan3868]

Do people eat that whole plum on the early course?

[@barrypoontang]

Eatable portions are about 10% of the plating, welcome to 2001, take a seat, that'll be $700 please.

[@Tennisisreallyfun]

It depends on what type of diner you are. Most of the plum flesh, as you can see, is incorporated into components of the dish. The rest that is used for presentation is of course edible, and now it’s up to you whether or not you wish to eat it. Whenever I receive something like that in a fine dining restaurant, I always scrape out the rest of a mango or eat the apple (I once had a dessert presented to me in an apple way back when at a place I can’t remember😂) or whatever, but you don’t have to if you don’t want to. I like to because it’s very refreshing and preps/cleanses my palate for what’s to come!

[@jorb1903]

@@barrypoontang2001 lol?

[@sebastiancurd4620]

The technique and dedication is very impressive. Not sure about the overall happiness in that kitchen...

[@lundysden6781]

im starving!

[@robayetsalehin5719]

Bro is the Michel angelo of the chef world.

[@Moi_Axomia_Lora]

The Artist Meghan Borah, by any chance does she have any Assamese roots? Cause that surname is common here in Assam. I really need to know. Seeing an Assamese artist here on Eater is wild.

[@andyleighton6969]

Note the comment about using European butter because American butter is pumped full of water. Is there anything they don't fill with water, corn syrup or chemicals?

[@Zharen82]

I've never seen anything foodwise served within a clay sculpture before. I would worry about contamination but if it works then all right.

[@StevenLawrence-n1k]

At this level I wouldn’t be too worried.

[@simonsay836]

I reall like the guy saying , "Thats it" after the 176 steps of the dish ahah, Great work trullly impressive!

[@spencerhorovitz1191]

Lol 15-20mins to eat. Clocked off for break for 30

[@caseylarue8382]

That plum dish is for someone with either bad plums or doesn't like them 😂

[@RoivonPC]

Ok I can appreciate unique techniques but that clay mold of the bird is just...silly.

[@coltonvanessa5096]

Count the amount of times they say "kind of" in this video 😂

[@kelvindownunder]

4:50 oh yes my boss is next to me

[@defbond3690]

The chef said about a thousand times 'kind of''

[@edwi3719]

Not one of those apps sounds like it would taste good.

[@Xdbgaming707]

Yall doing too much

[@ChefChrisDay]

Says who?

[@4JJA14]

​@@ChefChrisDay the man who made the comment lol

[@tomdowney37215]

That watermelon/crab salad had WAY too many dressings/broths. 3 liquids, 1 tablespoon of crab, and a thin sheet of watermelon.. ohh and of course.. a foam. That one could probably use a little editing

[@Kn0bes]

Just released this video and they are closed already

[@jorb1903]

No they’re not

[@Joe-d1l6i]

Idk why people even want to work there.

[@Seagypsea]

Why serve food whole when you can serve 1g of it in slices

[@richyw959]

I wonder where the chef’s go eat after service. 😜

[@doulalina]

Nothing says fancy like foam. 😅

[@middleearthtroll6183]

everything looks amazing, the clay bird thing is pretty stupid though

[@ycc462]

The artist plate salad is a really nice design. However, their other tablewares and plates (and the plating itself) look a bit bland. Might be the lighting.

[@jacobestes]

Say "kind of" some more.

[@MrPolford]

Drinking game!

[@curzon394x]

or "riff off of" ugh didn't care for this chef's vibe much at all.

[@julietphillips1991]

This is like a woodworker making fine furniture...not your run-of -the-mill diy.

[@flowerforsyte5671]

🙂Great! This is the artistry, craftsmanship and passion that America needs more of.

[@wrigley60]

Fun to watch but ridiculous prices, unnecessary fussing with food and high energy expenditure in obtaining non-local food stuffs. Chef Noah may be expert at molding bird-shaped clay cookers but how does that demonstrate his ability to make a meal? This is a highly wasteful activity to entertain the very rich.

[@pyry420]

Place should be called "kinda"

[@mose4838]

THEY'RE MORELS NOT CHANTERELLES

[@anothertarnishedone5960]

I recognize all the hard work behind all of this, but man, is a lot of innecesary bs. A dish that takes more time to present it to the guests than the time the guest is going to take to eat it is the very meaning of pretentioussness

[@S2KV]

Oh I recall my daughter drew similar art in kindergarten.

[@SirThomas1212]

Michelin star restaurant yet can't/won't pay table staff living wages but rely on customers to compensate them, what a joke!

[@zageri]

the whole clay bird thing is very strange to me

[@ChefChrisDay]

Why?

[@dr3ik256]

15:08 oof

[@WarEagle1023]

My whole body winced when he said that. Like you are being filmed and that is the final product? That has to suck

[@Leafmate79]

Gag

[@bpooboi]

I just don't know if I want to eat at a place where they use tweezers instead of tongs

[@everDepena]

Not everybody appreciates the effort that takes from these guys to create a great dining experience….. tweezers are meant to be more hygiene and not having the chefs touching your food constantly

[@MichelediMuratore]

Why do I get the impression that this might be a little bit of a toxic workplace?

[@dp6036]

Because it is

[@JJJJ-jw8hc]

It's def high intensity and that can spill over into toxicity sometimes ig

[@danielhernandez-mx6fn]

A did an intern here for 4 days 2 months ago. They were great not toxic. It's an intense environment but they not toxic. They even treated me and my wife to the full tasting the day after my intern.

[@stefanie927]

Chef seems like someone I don't want to work with, work for or befriend.

[@benji-tintin]

👍🏿

[@Molo71]

EMP 🦆?

[@brianmurphy7195]

Yall different, I like it tho. Looks like hard tedious work.

[@josephmichael9347]

She's an artist you have the most beautiful thing where those clay chickens seriously how are you considering an artist and paint like my five-year-old

[@somerandomfella]

I don't think some people understand the lengths that these chefs go through, only for some unsatisfied with life losers to criticize them with poor reviews.

[@noneednoname]

Lmao whatever Meghan the "artist" did is some of the most terrible bs artwork I've ever seen. I almost thought it was satire for a moment with how completely straight they played it.

[@AaronMich90]

Why are ppl like this no one likes going to restaurants where u leave hungry why would they continue to make courses like this ?

[@pawnpure123]

Would rather just have fried chicken and chips lol😅

[@philbobstreehouse4900]

This is ridiculous. Arts and crafts food.

[@AntMitts8035]

Lmao this is way too much

[@moereese5254]

Those cooks probably make minimum wage. The food looks interesting though.

[@llow1170]

A lot of hands touching that one piece of fish.

[@marca4443]

It don't mind. When they're buying them at the docks, they look for the freaky ones

[@Billy_Williamson]

Absolute garbage, nothing to do with improving ingredients or food.

[@MrWillcarr]

this is bull shlte

[@Azouria]

It’s interesting to see fine dining kitchens not use ppe (mask, gloves, hair nets) at all times, especially after experiencing a global pandemic

[@Whatzakeksguy]

Interesting techniques - curious about the skin and consistency of that bird, seemed kind of soggy to me with all those juices trapped inside the clay. I wonder how it compares to a suvee and then flashfried piece of the same bird, i guess it loses its signature novelty move without the clay mold and that expertly manly man Noah pressing and caressing it. Otherwise beautiful shots an colors

[@rickniu4153]

Everything looks beautiful but.. none of it looks tasty to me tbh