Chef Tim Boury prepares a seabass dish at 2 star (now 3*) restaurant Boury, Roeselare, Belgium

www.wbpstars.com/boury.html
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[@shikibaba]

For all those who are saying over and over again that it's cold for every single dish on wbpstars: videos present dishes , not the actual way restaurant kitchens work. A single chef prepares the whole plate for these videos, for instructive purposes. During actual food service in a restaurant, every cook would prepare and plate a part of the dish with a convenient timing and all parts would end up on the plate warm and timely. Very simple, basic logic, huh?

[@jpk2742]

Warning! The comment section is full of successful chefs.

[@GG-nn6bg]

Successful chefs but with thinks drawing is the same as cooking😂

[@diver20671]

funny coming from a dish washer

[@guilhemlinde]

mise en place.

[@orangeregeneration1028]

You're so out of order. Who do you think you are? This poor guy is just doing his best to post something on youtube and have to comment with that? Filth? Why does it always have to be about sex when this man was just asking if you had ever cooked an artichoke? Shame on you. I feel really bad.

[@orangeregeneration1028]

Lol! Okay buddy just because you googled the terms on google it doesn't mean that you're a hot chef. >.< xD hahaha im pissing myself laughing

[@christian123542]

People who state that this won't make you full never had such a menu. Eating 5-7 dishes of this makes you fuller than you'd like to be. But it's so delicious that you can't stop.

[@diptastik5651]

Not using a filleting knife does not mean he is not worthy of 2 stars . Just means he is comfortable using that type of knife for filleting large fish . Only young squirts with five minutes in the trade who only think they know something about being a chef would put something like that .

[@rhebersonbritto1344]

amazing comment. I've seen chefs filleting fish with a cleaver so quick and almost without faults ofc no human is perfect. I think the point in filleting is doing the job with the knife you would feel comfortable, for example I never used a filleting knife for anything unles when I was learning which I'm still but a different thing atm and when in my grads. always chefs knives and that's why they got this name, it's a multiuse knife.

[@chizepi1557]

Buffsbeard 100%

[@SuperSomphon]

Chinese chefs can do most delicate work with a butcher knife

[@2thomask]

you took the words right out of my mouth ive seen a chef filet with a cleaver just because someone said he couldn't do it and it was just as good as the guy using the filet knife

[@SuperSomphon]

kzbin.info/www/bejne/naqQp2SDrKZ9iqs

[@hamakua484]

Beautifully done. Thanks for the demonstration and the beautiful plating.

[@wbpstars]

Thank you!

[@aroueynd9344]

Wow! Bravo! beautiful colors all togheter ! Thank you for sharing! Must be delicious!

[@pugsnhogz]

How to make delicious fish: 1. Oil 2. Oil 3. Bolling oil 4. Arteeshowk

[@fukuyama2252]

I think it’s “when” that matters

[@tittapoikulainen8655]

Hahaha

[@lfk76]

Excellent chef with expert skills and respect of his trade! I think all you with negative comments should try to be a bit more humble. It doesn’t matter if you are better, encouragement comes from constructive critique not from people behaving disrespectful .

[@gregbradshaw7220]

Beautiful plating and flavour profile. I’d say this is a winner.

[@tonycarpaccio9550]

Greg Bradshaw looks both rustic and haute at the same time. Very cool plating, will look to emulate at work.

[@gregbradshaw7220]

@@tonycarpaccio9550 nice. fuck these haters

[@norpriest521]

Looks shitty. Big Mac all the way!

[@SmartJanitor]

This is one of the first videos I've seen on KZbin that actually shows how a good chef makes something fresh and appetizing. No annoying music or distracting narration.

[@henryj8363]

Maybe you should head over to the staff canteen?

[@derricklanders4479]

Considering that there are probably hundred's of thousands of cooking-related videos I fail to see how that could be true.

[@christopherpeck1084]

Am going to respond to a few accusations on this thread. 1. Not using a filleting knife. Neither do I and my filleting is perfect. If you can't adapt to any knife in front of you, go back to school 2. Not seasoning the fish. A salt anchovy crust will take care of the seasoning, also the puree etc were pre prepared, the artichoke pre blanched and therefore assumed to be seasoned already. 3. Skin up/Skin down. When you are adding a layer of mixture on top of the skin you do not need to crisp the skin first. Sea bass skin is soft enough to cut and be eaten crispy or not. Furthermore you can clearly see in the video that the initial curl relaxes after time and the fish straightens out as it is basted.

[@christopherpeck1084]

@Akat suki I've done a couple of tutorial videos from my service kitchen and did a video of the kitchen in service, which I hated as we were to tense from the camera, wasn't the usual banter and chat. I think I need to give that sort of thing more attention as it looks like a good marketing tool. Just don't really know how to take it further.

[@kallaime]

Plating also

[@georgioooc]

He Just got his 3rd stars today ! Congratulations

[@pakwong6305]

Is the food temperature Hot when it served for the customer!

[@AlanHope2013]

That fish looked so fresh I'm wondering if it was even dead.

[@deemariedubois4916]

I would love to eat this, it looks so good.

[@tonnymikkelsen2774]

Nice work beautiful simple presentation.

[@piedadsaiz]

In Spain we call it a "Tapa".

[@ignasfs1541]

In finnish "tapa" means kill :)

[@dittagecoeco2738]

Lol

[@putin6018]

In Mexico we call it pescado frito sin mamadas

[@justlikehim04]

How is that jus of "barigold" made would love to know thanks

[@blueshirttail]

barigoule. it's a wild mushroom. it's also a name for a preparation of artichoke. I'm pretty sure here, it's the jus of the barigoule mushroom (aka the saffron milk cap mushroom).

[@swaagman21]

Looks fantastic! How did you get the fish even after it rolled up?

[@holy836]

Best place taste, oh my God! Thank you.

[@frankbrackx1284]

I life 1km from his restaurant, and have gone there 4 times, great cooking . Already went to his restaurant when he had 0 stars.

[@suzesiviter6083]

The guys still wet behind the ears, I only put trust in chefs that have gone thru pubity and have experience.

[@colinoday9525]

@@suzesiviter6083 Good thing you don't cook cause you can't even fucking spell.

[@ScaroMK]

@@suzesiviter6083 He has white hair on the sides... Either way you are a moron as age does not define skills

[@saucearsonist7046]

Nevermind the haters. Keep doing what you are doing. Everyone is a critic in this work.

[@derricklanders4479]

If he's posting on youtube hoping to find 100,000 people like you then he needs to stop. People view, critique, are opinionated and praise - no one is immune from it no matter how much you like something.

[@bettyescookingchannel]

The plate looks awesome.

[@cheez4me333]

Fairly sure if you possess two michelin stars you can fillet a fish with a swiss army knife if you want

[@jiv32]

Or even a fucking toothpick

[@user-rk8yv2pq2e]

@@jiv32 katana for u

[@joshkesterson315]

I can do it with out a knife...comment for video!

[@Eusizndw]

U can do with a razor blade even actually

[@phoghat]

I cook a lot of fish and I use a razor sharp eight inches knife works for me. I used the same knife for deboning

[@MrTanorton87]

man I wish I had plates like that. The food looks great, whatever, but those plates have really got me in the feels

[@pjmmccann]

Clearly begging for at least one Knorr stockpot: what was he thinking?

[@jeremyquiros5483]

Marco pls

[@stephencoghlan2244]

1 or 2 stockpots, it's your choice

[@denisbrennan5536]

🤣🤣🤣

[@venomf0]

It seasons and adds that fish flavor a home stock just cant compete with.

[@andrew300169]

😂😂😂Brilliant

[@cassisrestaurant3120]

Beautiful cooking I love barrigoule

[@smahills]

The most genus merci boury pour l’attention à chaque passage c’est un voyage infini de découverte.

[@domenicomorbidini4708]

Amazing technique. I love how he made the skin crispy without having to pan fry skin side down. I can only surmise that this technique was used to not over-crisp the skin given that he was going to top it off. Well done chef!

[@carajentzen5049]

He flipped it over, watch again

[@ToysOrGames]

@@carajentzen5049 he said to make the skin crispy. chef turned it to cook the other side not to make it crispy fool

[@crimsonfancy]

@@ToysOrGames assuming too much makes us look like a dick. Imagine that the comment you replied to was innocent. It was six words. Maybe allow the OP or who she was speaking to be offended first before we get our panties bundled. The person that made the original comment doesn't need your protection and neither does the chef.

[@6Sisu9]

7:08 I would eat that like the cookie monster!!

[@Professorsnype]

Probably cost you 4000

[@mohamed83]

Great plate of food.simple effort.

[@spiffywheel]

love it!

[@amitupadhya90]

he didn’t just get 2 Michelin stars base on this dish. Must have tasted really good with the other courses. Well done chef

[@jesusramon4307]

That face at the end 😂

[@markwoldin162]

This looks beautiful. But what is the anchovy sauce exactly?

[@gekwish]

It's a sauce based on the barigoule way of cooking a artichoke, it involves cooking carrot and celeriac with the artichoke hearts but giving them no color! (soft heat) then adding wine and garlic to reduce, add chicken stock and fennel seeds (yes, fennel; is typical en pairs well with the taste of artichoke and celeriac). Then there is sugar and white winevinegar added (Mostly to prevent oxidation and color loss, but also to give a bite.) Hope this helped. (Also sometimes in the last step sugar and winevinegar is replaced with a soft grain mustard, but wouldn't suggest.)

[@markwoldin162]

@@gekwish wow. Thank you, chef. Where do you cook?

[@Eyelinerz333]

Easy and good I like it.First time nothing crispy on a plate.Gosh I love my job :)

[@pocman6]

I'll just have a half portion thanks

[@expendabledg]

Nadie obtiene 2 estrellas Michelin por casualidad. Por favor, acaso no será la mejor versión del plato como realmente se prepara, posiblemente en el video (en el video) la temperatura final no sea la ideal, pero... ¿no podemos agradecer la generosidad de compartir una receta de tan alto nivel en lugar de cuestionar cada mínimo detalle? Es muy fácil protestar desde el otro lado de una pantalla, para alguien que luego de ver el video y criticarlo se prepara unas salchichas en su casa...

[@jayaweerasamantha5688]

Does Michalin star restaurants available every single dish for individual cook?

[@HMANDELUXE1]

Looks delicious ! I would like to taste it 😋🍽️

[@dr7971]

I did a shot every time he said "artee-showk". I disnt gete drunnk atalll.

[@AlanHope2013]

Funny guy. Tim is Flemish, so Dutch is his mother tongue, and that's how the word is pronounced in Dutch. He's making a video in English for you because the odds are that you can't speak a single word of any other language, so you're being schooled in languages as well as fish cookery. And yet for some reason you think you're the smart guy? Jusat what the fuck did you bring to the table, if I may ask?

[@dr7971]

@@AlanHope2013 firstly, I'm not answerable to a lowlife scumbag like you, who does not have a measurable sense of humour. Secondly, the odds aren't in your favour because I'm currently in Amsterdam and my girlfriend is Dutch. I know the language just fine. Why don't you kindly fuck off and go pollute someone else's comment, okay? Also, while you're there, try to achieve something in your miserable, worthless life, instead of being a cyber bully, hiding in mommy's basement.

[@johnikoijam1153]

Too many Olive Garden "chefs" in the comment section lmfao

[@alexcollins3086]

Diner chefs

[@derricklanders4479]

They're allowed an opinion too...or did you forget that?

[@Friendly_Satan]

How do you keep food warm with this sort of plating? How does it get to client hot?

[@ringostarr4146]

The seabass is so long outside the pan? isn‘t it cold at the serving? hiw you keep that heated (again..?)? thanks

[@brandonle6236]

The plate is heated up, always kept warm, for cold deseet, they use cold plates

[@stefanbauer423]

You dont actually have to worry about the temperature of food for the first for 5-7 minutes. On the plate, the artichoke-creme is warmed-up, same with the garnish, so the fish will then just sit there at a nice temperature for your mouth. Its like when u are drinking coffee, you probably enjoy it more when it has a nice warm temperature then when it is boiling hot. And the hot oil he used in the pan probably sank a little into the crust so it should all be fine:D (15+years experience here)

[@gh8066]

wow very spacious kitchen

[@livingsober6598]

I'll have three of those and some chips please.

[@MrUrmother22]

Looks amazing

[@jibznite]

Nice plate, process is not too complecated, the real MVPs are the ingredients, punchy , crusty and looking tasty seabass, well done!

[@21BARREIRO]

Food looks amazing people need to stop complaining

[@suzesiviter6083]

LOL, its a tiny piece of fish with veg, its hardly amazing.

[@Muhomor83]

Is it warm ? When guest get it ?

[@0oNiels0o]

Ofcourse, it rested and also cooled down to a temperature so that the guest can directly eat it without burning his or her mouth.

[@mrsbenedictcumberbatch9565]

Looks great.... and the food too....

[@ejecutor98]

Seems delicious, but the temperature?

[@googo151]

Did chef refire that bass, after he realized it was curling? 3:25 secs, is a weird jump cut edit.

[@masakatsu1106]

Yeah, that was the biggest mistake he did, the seabass must be cooked 1,2, minutes on skin side and 10 20 seconds on meat side. And for the first 20 seconda you must press the fish with your hand or with something

[@overdolp9832]

That's what i saw Thank you

[@sludgeon]

yup, he fucked it up

[@gregorychambai6886]

There are lots of techniques in cooking out there that are yet to be discovered. Why stick to one when you can innovate or adjust to ur own style? If he’s not doing it skin side down, or whether his choice of knife is different, at least he produces a food with michelin star. How many stars do the food u produces you haters?

[@R0gue0ne]

Beautiful dish

[@chrisw3559]

what most of you people don't seem to understand is that when you go to a Michelin starred restaurant, you generally get a degustation menu which means a tasting menu. Some degustation menus can be 14 or more courses long. This would most likely be just one course in that menu as it is so small a portion. I worked in one such a place that offered a la carte menu as well as a 9-course degustation menu. And in such a restaurant, you don't go to leave with a full stomach, you go for the culinary experience. Different flavours, textures and aromas.

[@BenRangel]

This is an example of why it's better to have 1 good knife rather than a set of 4 bad ones. A good chef can filet a fish without a filet knife.

[@shengster1984]

Agree. We Asians use cleavers for everything lol.

[@davidbui3415]

"He should use a fileting knife". A person could use a cleaver to filet a fish. "That wouldn't make you full" It's not supposed to, it's about the taste and experience. People with money don't eat there to be full

[@jkman10]

You can still make delicious food and have a good experience while also providing an adequate portion size. Michelin star restaurants are ridiculous.

[@aedryk]

@@jkman10 after starter, soup, entree, drinks, and dessert you would still leave comfortable and satisfied. Rich people know how to eat. Very few rich people are stupid.

[@35PHaaton]

@@jkman10 it's an art form and eating like that (tiny portions) with the hearthy ingredients used is healthier than getting your belly full.

[@christianmendoza8107]

It's part of a multiple course, so yeah, you will be full

[@baumariel2]

a beautiful dish with a lot of love in the making

[@thealize808]

Well done Chef 👏

[@Niels741]

First time in my life i see a chef cook fish without useing a gram of salt.

[@zedhead87]

Mojo Jojo he used salted anchovies

[@tonycarpaccio9550]

Poor attention/listening comprehension.

[@korencek]

I thought he'll serve a whole fish and then I see 1/20 of the fish.

[@najimiayoub5592]

korencek because like this plat only rich man who can eat coz they know value for fish dish

[@ForceOfWizardry]

and some idiot probably payed $100 for it.......lol

[@mikeartillery6956]

ForceOfWizardry don’t be mad because your bank account can’t even reach 6 figures 🤔

[@maniswolftoman]

Anyone who would call the filleted portion of a fish the “whole fish” doesn’t know anything about butchery and should be immediately disregarded.

[@maniswolftoman]

Tasty_xperiences Instagram What a scam. The freshest sea bass available, the best anchovies, the most flavorful preparation of artichokes, hours of prep for one dish and 8-10 other dishes of similar quality and technique either preceding or following it. You’re right. Filling your body with a pound of garbage at Chipotle or Panera (the former run by McDonald’s the latter run by a business major with no experience in the restaurant industry) is a much better deal.

[@omefea8501]

that is beautiful... the nasturtium at the end? ugh! that sounds and smells delicious. one notch above perfect.

[@TheDave000]

Interesting, I think nasturtium is disgusting, only bit I didn't like!

[@omefea8501]

@@TheDave000 you could leave it on the plate and leave something pretty for the dishwasher :)

[@LiLiBi01]

I'm a bit confused by the order of heating up these elements; the fish is cold by the time it is served...It sure is done all at once usually..right?

[@norpriest521]

After this dish, you guys have to go find KFC later that night and dig in like there's no tomorrow.

[@norpriest521]

@Mario Kyle Stfu

[@rg1809]

Interesting techniques here. Basting the fish with the hot oil (olive oil?) is new to me. This is as far as anyone can go in duplicating this recipe however, since the techniques and ingredients for the rest are missing. We can still try however.

[@VKScAr514]

It’s a way to gently cook fish without a harsh sear.

[@jason2709]

Looks nice. Would you be able to give me the full ingredients.

[@andymcevoy4553]

would love to know the recipe for the creme of artichoke and the salted anchovies..also what was the green leaf that he added? i dont recognise it..seagrass?

[@andymcevoy4553]

@Brian W Well i know when Im outta my league..xanthan gum? :D Thanks for the insight though!

[@ASH-mo4qg]

This Chef obviously knows what he’s doing, but I would like to add, please look at the video of Marco Pierre White filleting a flounder, using a similar chefs knife. A good chef can use any knife and create rhe result he wants

[@frostgarcia5257]

Great dish, chef. Thanks. Btw if youre in the field of cooking you cannot talk big because its vast to learn in the kitchen, it takes time to learn; knife skills, perfecting method cooking, timing when cooking! Yes, every cook who watches this; please humble yourself

[@TheGavinM40]

What would be the main meal after this mini snack?

[@wstboy6347]

Fish is usually cooked skin side down no?

[@EdSuavePerez]

Ermm... not a chef but how would you cook a fish that way? Wouldn't the oil from the fish skin just be in the way?

[@wstboy6347]

Eddie Perez like you said your not a chef 👍🏽

[@HenryRide]

Never seen a professional kitchen use electric stoves before.

[@Virdual_IT]

HenryRide i don’t blame em. Probably way easier to control temperature

[@burkea29]

A lot are using induction hobs now. It makes for a much more comfortable work environment

[@SamiKrasniqi]

High end kitchens all are open concept, many times a kitchen like this is for show and tell , everyone is neat , no sweating and real cooking is done in other kitchens, usually at least 2 or more. We would pick up one dish from a kitchen that was all glass , unworkable but visited by a designer daily, lemon bowls and herb bouquets of that sort . Didn’t make a difference since people don’t understand home kitchens vs commercial. Chaos was not allowed and talking was normal.

[@jamesgreen6528]

They’re induction. While technically “electric”, they’re worlds apart from what you think of as electric.

[@dkotenev]

how do you keep the fish warm while decorating the plate?

[@IgNoRaNcEbLoWs]

Warm plates.

[@TacticalMerk]

What was that sauce or ju he made with the braising liquid from the artichokes anyone know what that was called

[@TacticalMerk]

Ahh barigoule got it

[@makokx7063]

I watch a ton of cooking shows and all the chefs just glide their knife through when filleting a fish. This dude is hacking at it. Is a sea bass particularly sturdy or something?

[@weteggangler9887]

All chefs have complex ideas and ways to prepare and cook dishes. But most people are too good of complaining but know nothing. 😂😂😂

[@weteggangler9887]

No im not. But i can cook. 😊

[@issuinoyume85]

What a lovely kids meal

[@x2xebs1]

I appreciate everything with the Michelin starred restaurants but what's with the quantity?? I don't get it.. enlighten me someone..

[@djneilatik]

The "lack" of quantity is due to multiple courses. When you eat large of quantities of one food then your palate will become insensitive to that one particular flavor after eating it over and over again. In comparison, it's like drinking your first beer of the day or eating the first chip. The first flavor of anything is most intense at the start. Small portions allow you to enjoy multiple courses while still being able to enjoy the flavors. It's not like people are still hungry afterwards.

[@jesselopez904]

Ok I get it. Looks Amazing Taste Superb. I work in the meat industry. Some prime cuts and wild salmon or halibut. $20 per pound per item. No sea grass or Chinese flowers.....just smooth music and great friends it doesn't get any better. Peace

[@white0ne1]

...this chef sounds like Georges St-Pierre from the UFC.

[@samk7717]

Sounds nothing like him

[@Wvk5zc]

yum.. can I have 5 portions of that pls

[@William.H.Bonney]

Beautiful

[@imonfb]

All i see is people going about his choice in knifes. I'm out here wondering how people survive on portions that small

[@Thalionization]

This is 1 course in a 7+ course meal.

[@MF101]

I love videos like these, I love the food, love the chefs, I think of cooking like this and presenting your meal a special art form which combines your skill as a chef and your creativity. However, although undoubtedly delicious, it really pains me to see the end result. Namely thinking of the cost of meals like these that cannot even fill your belly, while we still have issues such as world hunger. I just feel pompous restaurants waste so much food because the ingredients are not top-notch. The world truly is a messed up place.

[@frankbrackx1284]

I have eaten there two times. Great chef and really good. I think that burgers the only food they have there...

[@jss813]

I’ve always wondering if the food still hot or warm at these types of restaurant when customer gets to eat their food, different temperature will have different flavor.......

[@henrichvonstaufenberg4841]

Erxi Shi food is warm, never hot it is a huge mistake to serve it hot

[@EskimoJoe492]

Cloudy eyes on the fish...old fish.

[@conneradamek474]

I noticed that too, a truly fresh fish should have clear and bright eyes

[@Dawgreen]

Not necessarily . I catch a lot of my own fish and I've had eyes go cloudy within a matter of hours between catching sitting in the boats kill tank and then taking them out to clean them up at the end of the day

[@christran9341]

all these keyboard warriors. I didn't know there was a right way to cook? any links to your Michelin stars?

[@jetlongextra]

Can you imagine making this dish for hundred of people.

[@JimOnFoot]

Awesome video, thanks for sharing!

[@LordZorak11]

You created 30 mins worth of dish washing just for 1 mouthful of fish :)

[@Korsik01]

Good ol' fat american portions

[@Davi2810]

and that will be 120.99$ thank you....

[@rookiecookie6669]

plus vat and service charge

[@dittagecoeco2738]

But the video i almost free, so you can steal the method and do It at home almost free, right?

[@taserrr]

It most likely won't be.

[@krinklemcwrinkle4741]

I recently paid that for me and my wife at one of Gordon’s restaurants definitely worth the money!!!!

[@framegrace1]

125 for a 6 course menu. Not bad.

[@alanpablodelgado5822]

Wonderful

[@kewkabe]

Are those induction stoves?

[@iracingrookie3301]

mate thats just a fancy fishfinger

[@Vipandree]

it costs 199.99$ for sure :D

[@robbieross7893]

Beautiful plating chef artichoke sauce is genius 😮

[@wbpstars]

And delicious :)

[@robbieross7893]

@@wbpstars hope he doesnt mind I used the sauce in my tasting today 😂

[@wbpstars]

They won't :)!

[@bahroum69]

there is no sauce. It is a cream

[@CSI760]

How much was that little appetizer?

[@ryanfountain4878]

Surely that plate with the fish finger cant be more than £1 lol