Thijs Meliefste prepares a langoustine dish

Chef Patron Thijs Meliefste prepares a langoustine dish at his Michelin star restaurant Meliefste in The Netherlands.
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[@foodieeyes]

Beautiful! A cook should give a kiss to his langoustine Before plating 😎

[@tiffany2017]

Ive seen other videos involving this chef and he seems passionate in what he is doing. I find it cute and nice to watch. You people need to stop criticizing, im sure he knows what he is doing I know everyone is allowed to have an opinion but dont blindly come after him without any basis

[@markpointer2967]

Without basis? He’s obviously a pretentious idiot. And anyways, Hu are you to comment, Fanny? 🤣

[@firstamendment8850]

6:21 nice lick of the finger whilst Plating from the guy in the background 😂

[@diptastik5651]

That looks really nice . Sounds really tasty to .

[@docdope654]

it's part of a 8 course tasting menu, and trust me 8 courses will fill you up good.

[@amitupadhya90]

When you said not too much hazelnut .. I actually found it to be a lot . This is funny

[@boriserjavec6470]

i thought so too

[@Nonamethankyou128]

The people whining about the quantity have never been to a restaurant like this. THIS IS PART OF AN 8-COURSE MEAL, don’t be so dense.

[@Y_Invest]

Mooi werk man!

[@catsexual3412]

What makes the glaze brown dark?

[@cdream4444]

Can anyone inform me of what the acidic gel made from. I couldn't hear him clearly. Thanks.

[@DONTXBREAK]

Lekker!

[@cenkarson777]

no pijnboompit

[@RD-jp4zs]

Yummayyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy

[@Bboyrex8]

beautiful

[@SebStorm]

wooooow

[@rikkruit5000]

This plate where can i find this?

[@yorricks6991]

Most plates for michelen starred restaurants are made to order so there might be a chance they dint sell em

[@smndsn]

It looks one of the Bonna line

[@shirleymcdonald8194]

Can anyone help with the brand name of these checkered tea towels in all these Michelin videos?

[@blizzride]

Chaud Devant

[@handihondo2621]

How much is that?

[@markpointer2967]

3 months of my mortgage payments, probably.....

[@chickengeorge9162]

Who cooks with tweezers?

[@PrawlSeason]

I can’t wait to get these type of resources to showcase my abilities. Soon come

[@toi_techno]

that's serious

[@danielstpierre3023]

6 minutes pour monté une seule entrée

[@darbyjack398]

Is that just a starter? Or part of a large tasting menu? Surely that can't be a dinner!

[@synchrosis9905]

It's his third dish on his tasting menu so this is not the full meal.

[@diptastik5651]

It is the third course

[@alexk3352]

That pile of cauliflower stuff seems way over the top and needlessly complex.

[@Johnny_Thunder]

God I have those pretentious huge plates for a mouthful of food.

[@mandiola2010]

One bite dish.

[@9Gabba9]

moron :^)

[@sedatedturtle]

@@9Gabba9 big mouth!

[@Jpbtuning82]

1 of the 8 courses that will fil you up, trust me✌👍

[@applecom1de509]

The plate choice has to be a joke. Food itself seems really good.

[@minkattshatt]

I love deep plates. So nice to eat and amazing for presentation of small dishes.

[@Johnny_Thunder]

@@minkattshatt pretentious crap

[@Saki630]

I dont think "Not too much" means what he thinks it means. I also wish he would have gave me 6grams of claw meat for that empty void in the dish.

[@ClihtYeastwood]

you don't get 'charcoal' notes from a blow torch. you get butane, or propane, notes.

[@xie8688]

He touched the alive prawn and didn't wash his hand before touching the food...is that really safe?

[@joeri666]

Yes food safety is overrated anyway

[@deanhankio6304]

I don't want. cooking with camping.gaz is awful.

[@octopus8420]

Gas is gas?

[@charlessands7649]

I appreciate his passion to his craft, but these small expensive portions are stupid. That’s a $5 plate of food. I grew up on the islands with food fresher than than that and it wasn’t pretentious. Fine dining can really be obnoxious.

[@Tom-zv1hx]

How is a living langoustine not fresh?

[@charlessands7649]

Tom Vos read before commenting. Didn’t say it wasn’t fresh.

[@Tom-zv1hx]

Charles Sands “Fresher” how is it gonna get any more fresh than this?

[@d2touge]

Cauliflower puree...(oh wow) Toasted hazel nuts...(oohhh ok) Acidic gel...(huh) Powder made from onions....(onion powder...now I'm getting pissed) Acidic gel again...(wth) Shallots pickled, marinaded on a paper towel, and handled by a tong...(you're shitting me) Salad leaves from the garden...(this has to be a crime) Langoustine, charred to exactly 40 degrees...(you coulda just served this...)

[@samuelpetersson1243]

d2touge Since you seem like the Ghandi of cooking, what exciting ingredients would you serve the langoustine with? That this michelin starred chef obviously missed.

[@d2touge]

@@samuelpetersson1243 Langoustine charred to exactly 40 degrees. Add a pinch of salt. "Less is more" is what I'm saying.

[@samuelpetersson1243]

@@d2touge I agree less is more in a lot of cases but you have to trust the chef that the overall plate will be delicious.

[@d2touge]

@@samuelpetersson1243 Will do sir!

[@antonioussykas4140]

It'd be really strange to serve this without acidic flavors, like lemon. He's made a gel, that's pretty exquisite. The quality of fresh picked foods shouldn't be a cause for alarm, especially with all the e coli outbreaks we are seeing in greens from the store. e coli is from animal feces, so these outbreaks are disturbing for other reasons.

[@Sawyersshow2015]

Touches raw/live seafood, doesn't wash hands 🤢🤮

[@pascal6734]

Boah... shut up