Why a Tire Company Gives Out Food’s Most Famous Award

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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Michelin Meals - By All pictures made by Charles Haynes except File:Jacques Lameloise DSCF6546.jpg made by User:Arnaud 25, File:Sound Of The Sea.jpg made by andrew and File:Salmon in Licorice Gel.jpg made by misskoslow. - File:Snail Porridge.jpgFile:Ballotine of Anjou Pigeon.jpgFile:Foie Gras.jpgFile:Nitro-Scrambled Egg and Bacon Ice Cream.jpgFile:Mango and Douglas Fir Puree.jpgFile:Pork Belly.jpgFile:Truffle Toast.jpgFile:Oyster and Passion Fruit Jelly.jpgFile:Jacques Lameloise DSCF6546.jpgFile:Carrot and Orange Lolly.jpgFile:Sound Of The Sea.jpgFile:Red Cabbage Gazpacho.jpgFile:Salmon in Licorice Gel.jpg, CC BY-SA 2.0, commons.wikime...
Le Bernardin: By Arnold Gatilao - www.flickr.com..., CC BY 2.0, commons.wikime...
Bresse Chicken: By Aleks - Own work, CC BY-SA 3.0, commons.wikime...
Hong Kong Soya Sauce - By Choo Yut Shing via flickr, CC BY-SA 2.0
First Hawker Michelin Star Stall - By Phoebe - Own work, CC BY-SA 4.0, commons.wikime...
Michelin Chocolate Dish: By Hotel de la Paix Genève - Flickr: Carte Printemps/ Spring menu, CC BY-SA 2.0, commons.wikime...
Tokyo Michelin dish: By Hotel de la Paix Genève - Flickr: Carte Printemps/ Spring menu, CC BY-SA 2.0, commons.wikime...
Los Angeles Michelin Dish: By Jack145945 - Own work, CC BY-SA 4.0, commons.wikime...
#tastinghistory #michelin #michelinrestaurant

[@TastingHistory]

Thank you to Made In Cookware for sponsoring today's video. Get a 10% off discount off first orders over $100 using my link madein.cc/0224-tastinghistory

[@danielsantiagourtado3430]

Love your content 😊😊😊❤❤❤

[@iamlowkeyedits]

I love the title of the video. stay safe and awesome everyone.

[@dylanbowlin3646]

@TastingHistory Hello Max, I have a few questions for ya: 1) Are you planning to do an episode on the history of Coq Au Vin and 2) Eggs Benedict as well?

[@TheCatWitch63]

I would love to try this cookware, but it’s still to pricey for my budget. That’s unfortunate.

[@gaslitworldf.melissab2897]

I never thought for a moment that the Michelin Star had anything to do with the tire company. Wow. What a wonderful story of marketing creativity.

[@somenerdonline9627]

I love the visual of American soldiers in Paris hunkered down in a building, one guy flipping through a book of maps and saying “apparently this place had really good chicken. I hope they’ll reopen after this is over”

[@dr.jackbright963]

Apparently it was a thing according to my great grandpa

[@AlexHalt100]

@@dr.jackbright963 if he told it about happening in paris your grandpa most likely lied to you.

[@dylanberger8701]

@@AlexHalt100 probably just france in general.

[@toneenorman2135]

Looks absolutely delicious! I’d rather have that chicken over some “Star” restaurants!

[@dawne6419]

I think I've seen a single-panel comic from WWII that showed soldiers checking a guidebook and talking about touristy stuff. Doonesbury did a riff on it (not Michelin, but a guidebook) in the 70s, with a Vietnamese soldier traveling to Laos (IIRC). He got a bombed out innkeeper to feed him based on the description from the guide.

[@lhfirex]

I don't even think of Michelin as a French company, even though the name makes it obvious when you think about it. A tire company I had no idea was actually Japanese, until I went to Japan and a lot of older people would tell me about it? Bridgestone. The company founder's name is Ishibashi (stone bridge) and he decided to translate his name into English for his company name.

[@prapanthebachelorette6803]

I learned something new today, thanks 🎉

[@General12th]

"Bridgestone" sounds like a suitably dull English name, so that's quite interesting!

[@RIlianP]

Bridgestone is the owner of the US tiremaker Firestone, although the similarities in the names are purely coincidental.

[@vooveks]

@@RIlianPI’m learning a lot about tyre companies today 😁.

[@Sinnistering]

That is fascinating! I would never have guessed they were Japanese.

[@AwkwardBirb]

“A formidable woman with a voice like a foghorn, rough language, and strong forearms” my god I think I just found my spiritual ancestor.

[@madeleinegillett5892]

As a mechanic, I agree 😂

[@schizophrenicgaming365]

Mommy?

[@victorpapillon1487]

Hunny your just phhatty

[@dangusmomangus3003]

The word dyke was invented 1978

[@jeremiahmiller6431]

There's nothing in the world like a woman who can bench press you while loudly insulting your appearance, character, and family lineage at the same time.

[@batteredthem]

Brasier is one of my all-time chef heroes. I want to be like her. Simple food done perfectly, no fuss, no extra. Just absolutely perfect.

[@Nelsonwmj]

And the saddest part is that it would be VERY unlikely for a chef like Brasier to get a Michelin Star today. Precisely because she cooks good food for the eating, not just for the presentation.

[@beeaggro2593]

@@Nelsonwmj Yeah, I think about the Miami stars they've done and it's depressing. Like the best food is a sandwich off the side of a coin laundry or a fritanga made by lil ol' abuelitas. No fuss, just an 8.99$ styrofoam plate of meat, beans and rice that leaves you in tears of joy

[@batteredthem]

@beeaggro2593 I'm so glad other people get it. That's the kind of desserts I want to make. No fussy sugar decorations, no fondant.

[@Sacto1654]

@@Nelsonwmj I kind of disagree. I think recently, even Michelin Guide reviewers are starting to rebel against "nice looking food" in favor of _great_ tasting food again.

[@BendyDH]

@@Sacto1654 I'd much rather have good homecooked meals that just taste amazing be the basis for Michelin stars than whatever fancy schmancy pseudo scientist chef can concoct for $3000 per meal. There's a place for both in the world and I think the Michelin star criteria can reflect both equally

[@jamesmatthews291]

That chicken dish really is the epitome of "The simple thing, done well" which is the true essence of gourmet food. Thank you for unearthing this recipe, I have seen Poulet de Bresse for sale near me in the UK, so I may give this a go

[@thetribunaloftheimaginatio5247]

Andrew Zimmern has the best description of modern Michelin Star meals. "Children's portions designed by interior decorators."

[@melissalambert7615]

Very funny. Love Andrew Z.

[@thetribunaloftheimaginatio5247]

@@melissalambert7615 He's like my fun culinary uncle, along with Alton Brown.

[@tyronebiggums5547]

Okay sir now that will be $195! Would you like to tip??? Bro I just paid over $100 for like 4 mouthfuls of food that didn't even taste that great and you want me to tip?

[@thetribunaloftheimaginatio5247]

@@tyronebiggums5547 At least the Meres d'Lyon knew how to make a tasty, stick-to-your-ribs meal. "Cuisine de bonfemme." A meal to do a king OR a hard-working peasant proud.

[@KefkeWren]

That really is a perfect description.

[@beowulfsrevenge4369]

I, like Eugene Brazier, learned to cook by just cooking. Some of my early attempts were terrible, but I got better with time and practice, and I'm now a decent cook. Though I have no Michelin stars or even a restaurant. I just enjoy cooking for my family.

[@BastetFurry]

Thats with all professions, be it cooking or, for example, programming. For the later, let that compiler burn, produce crappy code and learn from it, you only get better the more projects you do.

[@kathleenhensley5951]

I learned to cook after marrying.. I'd always done some, as soon as my mother allowed me near a stove, but wanting to be a good wife and please my sweetie was a great incentive. I have a funny story about "Blue food" (it was originally a George Carlin joke and I actually tried my making my first cake "blue food" ) my husband joked about it for years.

[@AC-ni4gt]

I agree. Food is meant to be enjoyed and savored. Never to be treated like a show pony. My maternal grandfather used to say when he was alive: "When you eat, you are like the emperor. Nobody gets to bother you.". He was a man who loves good food. To him, good food doesn't need to be super fancy.

[@Wesuwius]

I usually make same ol same ol, but sometimes after couple of learning juices (usually rum), i get itch to go crazy. I want to make something weird. Sometimes it works and sometimes doesn't. But got couple of my favorite foods made while drunk. Never knew that when you poach chicken wings and legs in coconut milk, curry, paprika and chili would make my favorite food ever. And they say drinking is bad.

[@TheCatWitch63]

Same here. I started by watching my mom, then trying on my own and learning by doing, but KZbin has become my best teacher.

[@Corey-dk3xi]

For any Latin students tuning in: 'Nunc est bibendum' is a classic example of the passive periphrastic, a saucy little thing Latin can do with a future passive participle and the verb 'to be.' It conveys a sense of necessity or obligation. "Now, you've gotta drink!" is an acceptable translation, even though there is no overtly expressed agent. In passive constructions, Latin may exclude the agent if it's understood from context. If you're going for an idiomatic translation, which you probably should, it's widely agreed that one of the best available is "Shots! Shots! Shots!"

[@cyberpunkcentral8500]

Daughter of a Latin teacher here 🙋. Loved this!!! 💯🥰❤

[@deathbatgirlxxx]

My Latin is so rusty (and it wasn't great to begin with), so thank you for adding some deliciously idiomatic translation into my day! 🎉❤

[@Xiroi87]

Maybe something like "now it's drinking time" conveys the idea without an agent.

[@amandac.s.9452]

Oh man, I'll never forget this lesson, cause my name is perfect for teaching it. The teacher writing out "amandus", saying, "And so the feminine form would be..." and staring me down so my classmate would get the hint

[@Ezullof]

"Now is the time to drink" is how I'd translate it. If you want to be literal and expand on it for an exam you'd probably write "Now it is appropriate to drink".

[@mikenovinger158]

I spent 44 years working for Michelin. When the Michelin brothers started making tires, they were bicycle tires. Bicycle tires of the time took about 24 hours to repair. The Michelin tire could be repaired in 4 hours. Bicycle racing was big at that time and after the Michelin tire came out, if a racer wanted to win, he used Michelin tires.

[@brentbeacham9691]

Lance Armstrong just cheated.

[@simonwood1260]

@@brentbeacham9691 how is your comment related to Mike's comment?

[@___Bebo___]

@@brentbeacham9691 Fastest in the world on bike, get mad hater.

[@kirbyjoe7484]

@@___Bebo___ Nah man, fastest man who cheated just enough to still be able to join the official races. There are true drug and steroid-fueled monsters out there but they keep them out of the spotlight.

[@tomevers6670]

I love delicious food

[@sandracassinelli5874]

Right the “magic” is certainly a fading memory. I have a good story…. Years ago I was visiting Disneyland when I got my monthly visitor unexpectedly. I was in quite a bit of pain and I had a hard time finding the medication/ needs in the park. I went into the Grand Californian and visited the sundry shop. I could not find what I needed but a helpful staff member saw my distress, discreetly asked what I needed and gave me a bag containing midol, pads , M&Ms and a ticket for a free drink at the bar. I went to pay and he winked and said it was “on Mickey”. Love it

[@jonesnori]

That was very sweet. I wonder if that was a discreet Disney-authorized package? Smart marketing, if so, and kind.

[@kermit8173]

that's a neat story but what does that have to do with Michelin stars?

[@JosieStev]

Sweet

[@VioletPersuasion]

​@@kermit8173i think they wrote their comment in the wrong video. ☺️

[@gretchenkiley6615]

That was so sweet and would make my day! "Mickey" knew all of the required remedies 😊

[@juliarisi8385]

My father was a tyre salesman and fitter ,and memories of childhood in London area, like going to his shop and climbing in the towers of tyres,getting dirty the smell is very evocative to this day. Also we knew him as Mr Bibendum ,my dad was a smoker and our home was full of tyre ashtrays ,it was a miniature tyre with a glass interior.

[@DoctorRobertNeville]

My Uncle Ron had one of those ashtrays, and when he passed away my Aunt Joan who wasn't a smoker gave it to my Mother. I don't have a clue whatever became of it.

[@brentbeacham9691]

That’s a wonderful story.

[@lifuranph.d.9440]

I’m so pleased you said Economical, not Cheapest. Blessings.

[@juliarisi8385]

@@brentbeacham9691 Thank you ,thinking about it does bring back nice memories of my dad ,as he passed away in 1974 when I was quite young and each memory is precious. 🥰

[@juliarisi8385]

@@DoctorRobertNeville Don’t know what became of ours either ,as nobody else smoked in our family.

[@louissuliac]

I'm from Bresse. It's always a pleasure to see our chicken mentionned for their quality by someone from a far off land

[@Tuiteyfruity5756]

The explanation for Bib Gourmand had me clutching my heart at how CUTE, the big tire man, the mascot, has declared the place tasty

[@Roguefem76]

"Le chomp" had me laughing so much I had to pause the vid. 😂 Bless you, Jose, never change!

[@ThinWhiteAxe]

😂

[@Genzafel]

Minute?

[@pablotorres5379]

Thanks a lot for the mention about the "mères de Lyon", it's a beautiful part of the city culinary history. Unfortunately, it is not as well known as before. If you can try some traditional cooking, like the one served in the "bouchons lyonnais". Old style and protected restaurants 😋

[@TheCatWitch63]

One of my dreams is to travel across Italy and France, tasting local cuisine and wines, and Lyon is in my itinerary (if I ever manage to make that trip).

[@Marianne-v8o]

Poulet à la crème(chicken in a cream sauce ) is still served in Vonnas in the George Blanc restaurant (the grandson of la mère Blanc). And they still have 3 stars in the Michelin guide.

[@weldonwin]

In the UK we had the Bradshaw's Railway Guides, which actually started in the early 1800's and continued to be published year on year until at least the 1940's and later editions covered most of Europe. They even got mentions in the Sherlock Holmes novels, being regarded as absolutely indispensable for anyone wanting to travel across the UK and Europe during late 1800's and early 1900's

[@nairbvel]

What's really interesting about the post-war Michelin guides is that for several years they showed specific bunkers, command posts, etc. that were destroyed in the war but that took years to clean up, thus sometimes "decorating" and sometimes interfering with local roads. (If that sounds a bit crazy, during a family trip in 1982 we passed through the obvious remains of German U-boat pens on the French coast -- cleaning up that many tons of reinforced concrete takes a *long* time.)

[@TheArcSet]

_"His name is Bibendum._ _He is a powerful being Adam; the man eats Glass, I've seen him do it."_ - The Panalysts. Thanks for this.

[@andyinsdca]

There used to be a restaurant called Bibendum in London at the Michelin building (81 Fulham), I ate there, but there's a new restaurant there.

[@sokkyu]

Lol wasn't expecting to see a deep LRR reference in the wild. Right on

[@science_bear]

@@andyinsdcaI guess they were TIRE-d of the older restaurant.

[@nikc888]

When I was a kid, twice a year every year my family would drive from our home in the South of England down through France to stay with relatives on the South coast of France. On the way we would use the guide to pick restraunts and hotels as it would take a few days. Back then there were so many small places serving up this kind of food, Francew truly becama a magical place for me. I feel so lucky to have seen and experienced that.

[@isabelled4871]

Oh if you go to Lyon you must go to Halles Paul Bocuse, too. It's an indoor market. Packed full with Bresse chickens (Bresse is next door!) wonderful cheeses, charcuterie and every kind of goodies. And the Mère Brazier restaurant still makes some of the most famous recipes exactly the same, and the decor hasn't changed since the 1930s.

[@michaelsmith7902]

And don"'t forget the saucissons de Lyon at the Bocuse market. Definitely 'worth a detour' as they say. BTW some of the stalls set up tables and chairs and exist as small bistros. But Max don't just make a detour to Lyon. Go spend a week . The city is beautiful and the food... Extraordinary restaurants in every price range.

[@Ezullof]

Sadly the Halles Bocuse have become extremely expansive since COVID. I used to go there everytime I wanted to cook something nice. I would often buy quenelles or a saucisson brioché or even armenian specialties at Baladourian, but since 2020 it's just for rich people. The quality also took a hit, now there's a lot of fancy original things and you can't even find the old saucisson anymore, the brioche isn't the same.

[@isabelled4871]

Agree but for a rich tourist like Max it's a curiosity to visit once in your life. The poulets de Bresse are unique quality and you can sample lots of things, have some oysters or whatever... Prince Charles seemed to love it when he visited a few years ago, he was mesmerised by the rows of saucissons 😁

[@justanobadi6655]

There's a scene at the beginning of "Kelly's Heroes" where the platoon of men are looking at a michelin guide trying to find the best hotel in the town of Nancy (they were going to be attacking) to see which hotels were still standing and of good quality.

[@xXxSkyViperxXx]

the "Hong Kong Soya Sauce Chicken Rice & Noodle" at 14:10 he said isnt named that. The restaurant is called Hawker Chan and it has branches across multiple southeast asian countries, including mine. It's well known at least in my country particularly because it has a michelin star, even tho michelin hasnt expanded to my country yet.

[@Timothy2963]

Thank you, Max! As an Historian I love your information and emotional connection (not to mention passion) for your subjects. This edition was great, informed me and made me laugh! I do love simple, honest food with big flavours such as the one you offered today. So much modern food is too unapproachable.

[@red.aries1444]

For a french book about restaurants and a french recipe for chicken I would advise to view the film "L'aile ou la cuisse " - "The Wing or the Thigh" a french comedy with the famous Louis de Funès, as the publisher of a gourmet guide, which makes fun about Haute Cuisine and fast food.

[@yogachick1955]

It does look like a flower. It also, however, looks like an asterisk which we use to " star " or make note of an item when typing. It's used on one page documents to call attention to footnotes. Each subsequent item on the page being noted receiving an additional star or asterix

[@msredfox]

As someone who used to cook for a Michelin star restaurant in college, i never understood why/how they had that award, so this was super helpful and entertaining to watch, thank you.

[@AC-id5ow]

Simplicity should never be underestimated. It’s the act of omitting everything else that could have been added. It’s easy to think creativity is about adding a bit of this and that, but actually, it’s the opposite.

[@Icethunderstar]

Excellent episode today Max, really informative and insightful, the quality of your storytelling has improved in leaps and bounds between this time last year and now its incredible. Keep up the great work :)

[@RogueNationVideos]

Gotta say, Max, you clearly went out of your way to pronounce the French names properly. Considering so many non-French speakers really butcher French names, this was a really nice detail and nice touch.

[@bruceseery7286]

So…Max…I decided to try a version of this dish last night. I say version because I don’t have Kirsch, cognac, or port presently. So I replaced them with Marsala, Dubbonet, and tossed in a dash of maraschino liqueur (the good kind with alcohol from Italy. It was amazing. I love your channel…I love to cook and I’m a big fan of history. Your amalgamation of the two with your presentation of it has me hooked.

I would eat this over any of the over priced overly fancy dishes served in Michelin restaurants today. Bring back good simple cuisine! They deserve stars too.

[@Nelsonwmj]

That Hong Kong Soya Sauce Chicken Rice & Noodle hawker stall in Singapore mentioned by Max in this video? EXACTLY the kind of good simple cuisine you are looking for! And yes, it IS that cheap, heck one of the best things about Singapore and eating out in non-Western countries is just how cheap, good, and filling many of their street or "common" food are.

@@Nelsonwmj I love those Chicken rice things. They're tasty, easy on the stomach (I get sick with heavy cream/fat/butter) and nutritious. And cheap. 👌👌👌

[@noxida1]

They do get stars, there's different sections in the guide, not every restaurant with stars is a fine dining restaurant. Although, there's nothing wrong with fine dining either, it all has its place.

[@uberyoutuber3892]

I've eaten at Gordon's Kitchen in Vegas. My husband and I shared the tomahawk steak platter. A giant and super amazing meal and I'll never forget our waiter Joe...he only told us his name 50 times.

[@Wufnu]

I appreciate the mere idea that Michelin star quality is available to the home chef. On its face, the recipe is obvious; however, in practicality, perhaps not so much. To see that it is so easily within reach is very comforting.

[@Pyxis10]

Seems like the older easier ones should be. And the newer are likely to be...style over substance.

[@wokenessaplague5387]

Actually the way inspectors rate now is very different, i remember marco saying regarding the comparisons between books by older inspectors and newer ones

[@brandonlesly5051]

Just made this for my family. Had fresh veggies, hassle-back cheesy potatoes, and a desconstructed apple cheesecake for dessert. Even though I had to sub maraschino liqueur for the kirschwasser, it turned out fantastic! Much appreciated, sir!

[@Will-sq3ip]

There is this one roadside shrimp restaurant or shack in Hawaii, Oahu island. Michelin star or not, lots of people, tourists and no doubt locals would stop by to taste it delicious shrimp. By the way, the shrimps there are fresh, big as your hand even crawled up, and covered in cooked diced garlic, toasted I think. I know, we went there least twice. Though its been 14 years since my last trip.

[@isantheon3496]

Such a fascinating exploration into this topic. One of my favorites you've done yet!

[@kueller917]

The 3 stars of Tasting History 1. Takes a few chews, thinks about it, formulates a compliment 2. Make a notable "mmmm" and instantly likes it 3. No immediate comment, but face lights up like he's seen the wonders of childhood like the critic from Ratatouille

[@1One2Three5Eight13]

When we visited Provence we made sure to have a dinner at a Michelin star restaurant, because when else were we going to get the chance? (There are no Michelin stars in our part of Canada). The restaurant had very good food, and the best ingredients (I had Iberico pork), but it wasn't particularly fancy, and it was under 100 Euros for the full menu (i.e. prix fixe) for two people - not that much more than what I'd pay at a fancy restaurant here. So the tradition of "very good food" and not just "fancy food" earning a star is still around, at least in France.

[@erikasmith8894]

I'm currently watching this video and I hope you mention Chef Marci Pierre White, whom at 33 yrs of age, was the youngest chef to receive Three Michelin stars. A few years later, he eventually gave them back and I respect him for that. He knew Michelin is no expert in the art of cuisine, and I happen to agree.

[@evaschubert-litz5401]

Your pronounciacion of the french words is wonderful! You even nailed the german 'Kirsch'🍒

[@CameoAmalthea]

I decided to try this recipe right away! It seemed so easy and I had a bunch of the alcohol because I don’t drink but do like making desserts that require alcohol (cherries jubilee, bread pudding with whiskey sauce, steamed pudding with a cognac sauce, port poached pears). So I end up with a lot of alcohol I’m looking for ways to use. I decided to use Cornish Game Hens since they’re an American chicken breed known for its tender meat, which absorbs marinades and seasonings readily and that sounds like quality enough since I too could not find fancy French Bresse. I decided to serve it over buttered noodles because it’s a lot of sauce. I also added mushrooms to the sauce to get a sort of chicken Marsala vibe (chicken, sauce, noodles, mushrooms). I just really love mushrooms cooked in alcohol. It was all really great! The game hen was the most delicious tender thing I have been eaten and was so good with the sauce. We also had leftover noodles with sauce and mushrooms for a few meals! Thanks so much for your videos!

[@attlebridge1203]

I got so lost in the history in this one that I completely forgot you made that wonderful looking chicken. Bravo!

[@darrianweathington1923]

when max said the chicken of kings all i could think of was ATHF "Arise chicken"...

[@mattlevault5140]

A video all about automobile tires and food... and not a single road-kill joke! Classy!

[@kingdfy766]

I’m today years old, when I figured out Michelin tires, and Michelin stars are connected. I thought they were 2 way different brands

[@rogerbarton6004]

Thomas Keller's recipe for roast chicken, from his "French Laundry" cookbook, is similarly simple yet exquisite. French farmhouse cuisine at its best, with no micromanaged basting or turning. This chicken dish sounds wonderful, and our farmer's market sometimes has free-range heritage chickens on offer. Making a note to give it a try!

[@mattappleton3247]

Thanks for another great video! For me, this has been your most interesting video since your series on the Titanic. I have always been fascinated with the story of Bib the Michelin Man. My home town tire shop that I've frequented over the last 25 years has some vintage Michelin artwork on their walls and the owner was the first person to tell me that the Michelin Man has a name: Bibendum. Keep up the good work! I really enjoy your videos and I have really enjoyed your book as well!

[@christinaify]

*bounces up and down* I helped pick the title!

[@maryjordan7649]

Great example of how history is affected by small things like a guide. Great video.😊

[@tarbhnathrac]

Okay. WHEN you get to France someday and, WHEN you visit Mere Brasier, you MUST do a video and post. Just imagining has me drooling ...

[@Serenity_Dee]

OMG CHEF PIKACHU

[@jamescanjuggle]

this comment right heres the spark for everyone else to realise theres been a pokemon plushie in almost every video so far xD

[@Serenity_Dee]

@@jamescanjuggle and one picked to match the subject of the episode, too!

[@BuckeyeExpat]

Max never disappoints. That was a very cool and super interesting video. I think you could do a full documentary on the history of Michelin

[@erzsebetkovacs2527]

By the way, "Nunc est bibendum" is a very, very, very Classical quote (not surprisingly for the French). It was Horace who wrote "Nunc est bibendum, nunc pede libero pulsanda tellus" in his Ode 37, because after Octavian's victory at Actium over Cleopatra, "it was time to drink wine and freely dance."

[@Ainar86]

I'm not sure if it's the case for this particular recipe but in many parts of Europe "a glass" would not refer to a wine glass but rather a 250ml water glass which functions as a standard measure just like "a cup" in the English speaking countries. I've never researched it myself but I assume it's because most teacups were porcelain and thus expensive so you wouldn't use them in cooking while glasses for water were cheaper and had a standard size. It's especially popular in eastern parts where the practice of drinking tea from glasses came from the Middle East via Russia but instead of the tiny ones the already present water glasses were used.

[@moistsquish]

I gotta say this is the most interesting episode so far , i alwsys wondered the orgine of the Michelin stairs but for some reason never thought to google it myself , thanks max

[@yvonnehanafee1392]

I think I read somewhere that the noodle shop didn't so much lose their star as voluntarily give it up-turns out that running a Michelin Star noodle stall comes with some absolutely ridiculous logistics and they simply couldn't maintain it, so they forfeited the star to hopefully regain some sanity. (stuff like lines that were seriously interfering with traffic, lunch rush that bled into dinner rush until the two were indistinguishable, and being unable to source or store enough decent ingredients to feed that flood of people.)

[@chelsead6054]

...I am kind of a nerd about birds, especially chickens: Bresse chickens, which were first bred in France. Are so interesting. Their metabolism is different than other breeds of chickens. So their meat is capable of developing fat marbling that resembles beef.

[@lvbfan]

I'm sure it's been mentioned a hundred times already, but Duncan Hines was a real person. He was a traveling salesman who kept copious notes of roadside diners in the years before chains were a thing. His friends, co-workers, church friends, etc. kept asking him for a copy of his notes. Hines eventually got the hint and started a guide to roadside eateries in the US. They weren't Michelin stars, but a good review from Duncan Hines could do wonders for a diner in Nowheresvillle, Indiana. Hines became so successful that the licensed his name to several products. The cake mixes are all that is left of his once vast empire.

[@larkjames1671]

I agree with him. I’ve had the pleasure of eating at multiple Michelin star restaurants in France. It seems like they get caught up in being fancy and complex. That chicken sounds/looks delicious! I’d want to keep eating it.

[@tremorsfan]

I remember Michelin also released travel books about the places your visiting. I bought a book about haunted England.

[@RESMITHcarpentry]

Oh wow when I saw looked up the road signs i remember my sister and I had this vintage french card game called Mille Bornes and it had the Michelin road signs on them!

[@hyliarmetancanira]

It is a delight to hear you speak french! (no sarcasm) it also reminds my ego that france is good at cooking since a long time ago.

[@jonv0]

You know, I'd always wondered about this but never looked it up and just assumed that, rather than it being the same company, it was just two separate groups with similar sounding names. Interesting to see how the connection originated.

[@uweschroeder]

Always boggles my mind just how much effort you put into researching these videos. I knew much of the Michelin story, but not at that level of detail. Thumbs up for that! I would however wish they'd go back to just going by good food. I've been to a number of Michelin Star restaurants and to be honest, I very much prefer a little "Mama" operated restaurant someplace in Tuscany, in the middle of nowhere in Mexico or close to the Nicaraguan border (on the Costa Rica side). Those are some of the most memorable meals I've had in my life. Going to a Ramsay restaurant, while nice, isn't much of an experience in my book - except for the price which often doesn't stand for what you get.

[@lytlradio]

"With a car, you can go anywhere." HE SAID THE THING!!1!

[@boyang234]

From here on out this video will be shown in dozens of French classes across North America by French teachers wanting to explain the weird French tire guy who eats at restaurants to their baffled and concerned students. Chapeau M. Miller!

[@phranerphamily]

I've always felt simple food is the hardest to make well because there's no where to hide.

[@Postdotfuzz]

I need a reaction gif of Max after tasting that chicken. Best face ever.

[@Yegorific]

A while back, I was looking through some Soviet cookery and came across a number of references to "a glass" of water. This seemed like a standard or commonly used approximate measure, so I looked it up: how many ml in a glass (ml being the metric measure millilitres). It turns out 250ml is a glass, or the same as "a cup". Soviet culinary traditions grew mainly from late Russian Imperial culinary traditions which borrowed heavily from French traditions, particularly in terms of fine dining for aristocratic elites, and the beginnings of scientific investigations into nutrition and general standardization of cooking and nutrition. So, I would venture that this recipe is calling for 250ml of wine, cognac, and whiskey, or a mixture of those liquids in whatever proportions, totaling between 200-280ml. Possibly, they will be reduced anyway, or used in a marinade and later discarded, so that their specific volumes does not need to be all that precise. Furthermore, the brand origin and age of the cognac, whiskey, or wine, is not very specific, so we're looking for relatively approximate flavor profiles. You can probably get away with relatively inexpensive wines and sprits, and I doubt going above mid-range products would be worth the cost.

[@poiwytlee]

It had never even occurred to me that it was the tire-company Michelin awarding these stars.

[@mizbuggy]

It’s funny (at least to me) that Chef Brazier basically had the same cooking philosophy as Chef Gusteau in Disney’s Ratatouille: Anyone can cook.

[@hochmeisterulrichoffrankfu8207]

7:53 _Sweet dreams are made of these starts playing_

[@Marc-AndréWeibezahn]

A "Gourmand" is someone who eats a lot, a "Gourmet" is a connoisseur of good food.

[@briang.5759]

i always wanted to learn history of foods, about time i found your channel!!

[@JuliaD98]

The different Pokémon’s in the background of all your videos will always be one of my favorite parts ❤

[@wt2009]

Gourmet - A Person who likes fine Food Gourmand -A Person who likes to eat a lot

[@charleneschauffler7548]

This is why I love your channel: I get food for the soul and information for the Nerd in me! :D

[@DrPluton]

I'd much rather go for a simple but hearty dish than a "unique" and flashy one. That dish looks great.

[@kathrynstansbury2349]

As always, brilliantly researched and presented.

[@insomni777]

Man what a great channel. It's made me brave enough to cook and not just eat canned food and cup noodle to survive! And I'm learning things I didn't know I needed to care about!

[@mrgunn2726]

Taste should be THE most important thing for a restaurant guide.

[@MariaLopez-qc3cv]

Fun fact my first name is Michelin but my mom spelled it michalin . So this episode is kinda special. Because I was named after this company. I love all of your videos.so keep up the amazing work.

[@kida4star]

I learned so much this episode! Especially that the Michelin character has a name. Weird! Love the episode.

[@Narokkurai]

Wow the image if the Michelin Man drinking a full martini glass of nails and shards of metal will live in my mind forever.

[@AbuGrave365]

Just want you to no your channel has helped me through one of the hardest times of my life. You’ve been my escape from a constantly uncomfortable environment. Thank you brother ♾️🦕

[@TastingHistory]

Glad to provide some comfort. I hope sunnier days are ahead.

[@nataschavisser573]

I have had so many expensive Asian fusion dishes that just really did not work. It is amazing how badly expensive restaurants can mess up something as basic as steamed dumplings because they are trying too hard. This chicken looked delicious. What more do you want from a meal? It is food, not a life-altering event.

[@gur262]

Chef: Bu. But I want it to be a life altering event! Fugu with surstroem and American cheese on a bed of Malaysian wild salad!

[@CapitanFantasma1776]

That was great! I had no idea or even knew about the whole Michelin thing.

[@nanmagrath5564]

You can get Bresse chickens in the US - the breed American Bresse chicken is an excellent meat and egg bird. However, that is information for chicken breeders and enthusiasts - you would need a local farm. Thank you Max for an amazing video as always.

[@ThePianistDragon]

Simple dishes, made well with quality ingredients, always stand out to me more than dishes that still taste good but have a lot of varying components.

[@TteokbokkiKing]

Yeah, Michelin starred food should make my brain go BRRRT. "Eat that. Eat it all. Then eat more. By gods, you must."

[@gocuisine]

I like how I think I know about something and I can still learn from your videos! Thank you! Lyon has a fun food history in general. Also, did y'al know a newspaper started the Tour de France? The newsprint was yellow, so they made the winning jersey yellow as well.

[@beckywolfe3393]

I had no idea there were such places as Michelin Star restaurants. Thanks for reaching me something new.

[@butternutterz8817]

You quoted 'that which I find abhorrent shall not pass my lips in a previous episode, I forget what the recipe was so I can't go back and see who was quoted. The saying has stayed with me and I love to know who originally said it..

[@uptoolate2793]

Thank you Maxx. Another fantastic episode. Living in the s.f. Bay Area, I always wondered about this Michelin Star business. The pretense turned me off. The last person I want to run into at the French Laundry is the governor...

[@alnicocustomshop3293]

That‘s the definition of a perfect KZbin-Video

[@TastingHistory]

You are too kind 😁

[@lebensraummetal]

"with a car, you can go anywhere you want" he said to himself, out loud.

[@lpfr77212]

Love your channel! Lots of learnjng, amazing recipes, and charming presentation. Well done!