Chef Guido Braeken prepares HAMACHI IN 3 WAYS, with spices and caviar, at 2* restaurant Julemont

​In this video, the youngest 2 Michelin star chef in The Netherlands, Guido Braeken, and his sous-chef prepare hamachi in three ways. The fish is combined with jalapeño, fennel, wasabi and Imperial Heritage Caviar. It is served in three different - visually stunning - parts at his restaurant Julemont in Château Wittem.
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[@jibbacraftteamplays1282]

I adore the dance between chef and sous chef. Every component was where it needed to just precisely at the moment it needed to be. Just magical.

[@nickchannel5364]

That was a gorgeous preparation.

[@045tom]

Went there yesterday. Exceptional good. Amazing!

[@jameswedgwood8176]

Looks yummy

[@janvanderwegen01]

this guy would get kicked out of any operating room for failing basic hygiene... but I guess you get what you pay for?!

[@geoffrey4960]

7 minutes à deux pour dresser une seule assiette pour un service, j imagine le pire pour une table de 10 😭

[@raab2616]

Ah yes, les fameux restaurants deux étoiles Michelin qui n'arrivent pas à servir les tables

[@Tennisisreallyfun]

Worry not my friend, this is just a video demonstration! In a normal service, there are many more chefs working at the passé. In the time it takes for these two to push out one plate for the video where they take their time so us viewers can focus on the individual elements, seven or more could be prepared in a normal service at speed, with sauce work being done at the table by the waitstaff. For the customer, cold dishes are always cold, and hot dishes are always hot.

[@PeterParker-jm4dc]

hamachi is frozen and cut in not very nice way. thanks for video anyways