Inside France's Largest Brasserie: Chez Georges in Lyon | Gourmet Restaurants
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- čas přidán 17. 06. 2024
- It's the largest brasserie in France. In Lyon, 180 years after its creation, "Chez Georges" is an institution that serves an average of 1,400 meals per day. This establishment has seen the likes of Paul Verlaine, Jean-Paul Sartre, and Edith Piaf pass through its doors. Gargantuan supplies, precise organization, and an army of chefs and head waiters...
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This would have been ten times better to hear their own voices with subtitles.
never dub english again just sub it pls
Worse yet, it's AI
Took me a minute to figure this is dubbed. I felt like I was in crazy town and I’m not gonna watch the rest.
Lyon has the best restaurants in France. The food in this restaurant is great. You just have to get there early or make a reservation
Why is it in English.?
Likely because more people speak English as a second language than any other. CZcams is also predominantly an English based app.
Very badly dubbed in English. Would rather the subtitles.
@@acbeaton agreed the dub is terrible and jarring
Because the French give up at the first sign of conflict or war lol
Dubbing ? It sounds like he is very rude to the waiting people. In English you have ...please, thank you , sorry...not just sit!
Where are the cleaning staff? Why do they not get a mention?
The dubbing makes it almost unwatchable. Would be much nicer with just English subtitles
The need to rotate stock…
I know this well, Maxwell Plum was the largest restaurant in San Francisco.
I was the Director of Restaurants…
I love how well lit this place is - dark houses feel like graveyards sometimes (esp. at 11PM). Besides, Lyon is about Gastronomie - you'd want to see the food!
It’s not the type of setting I enjoy. All those people and the noise would ruin my meal. But he looks like he has things well in hand
Very nice video! I first ate 😅here in about 1985😅 Good experience but I prefer a smaller venue, too much noise & activity😂
This is a cool little video!
It's a shame seeing that diners don't care about how they dress anymore.
The dubbing is a little clunky but otherwise a really interesting little video
In this part of the video I remember years ago when I worked in the hotel and we had massive food deliveries but in the hotel people would pay top dollar.
495. 💶 short ?
Why dub this ? Can't people read subtitles (hearing impaired peple obviously get a pass here)? It always seems disrespectful to me when peple's natural language is dubbed (regardless of whether its whatever-to-English or whatever-to-Chinese etc....) - its like we're trying to homogenize the world !
I watched the real version of this video, in French with subtitles. Much better
In this part of the video he talks about how many item are out the mess and he said he there is 60 on the menu to much like a diner menu that's where quality goes down and I don't like big menus small maybe 2 pages that's it,your food cost is out of the door but I guess they are making it work.
In this part of the video I remember years ago when I eating a cheese burger when the Chef Lee Hyman asked me what I was eating and I said a cheese burger and he said everyone is watching you eat so he said that when I am on shift you take charge of the family meal,funny but true and I asked Jose to help me and I gave him all money recipes and he loved it not the same things different types of food and I mixed it up and the owner Armond started eating with us to like the manager Pablo.but we had to make a 2nd meal to later in the night but I knew what we have and in the summer I would BBQ,or make gourmet sandwiches with soup and many different but I don't eat a lot anyway when I eat to much I get lazy so I am that and if there was left overs I let them take it home tomorrow is another day or change it up.and then wouldn't know the difference as I am very good at that like making potato salad from French fries just have to understand food what you can do and what you can't do follow the rules.
In this part of the video I noticed that there is no dress code come casual but French restaurants are generally very expensive so I avoid them like Japanese restaurants very expensive walk in order and pay the bill problem is you walk out still hungry so I stopped completely as I look for value and I stopped going to Chinese restaurants as the price has jumped up let the tourists go not me.and I can make it myself cheaper and better and I am not going to buy Peking duck anymore at 16.50 for half a duck,as I know how to make it a lot cheaper and I buy the whole thing as when I worked at the RUSSIAN VODKA ROOM IN midtown Manhattan close to all subways.and very busy but it's in the theater district near Radio city.many different restaurants
Marketing video for a mass-production restaurant.
In this part of the video it's trying that they sell them first,and it's true,to push them out,but I try and avoid that because the 👋 will get suspicious why are they pushing out the specials is it bad or something but the way I word it it sells itself and they love it anyway and I keep the selling price down because if it's too expensive they won't come back you can't price your self out of the market give them value for the dollar and everything has to be portion controlled as some people don't know how to cost out a menu or specials and you have to know where your break point is to turn a profit for the house in General
A very rude manager. Busy he maybe, but he should be polite. After all, the people pay for their food and his salary to boot.
Agreed. You feel that the manager wanted to rush people.
Not really. It's become a matter of fact for him. If he's takes too long with one group of clients, the ones behind them, or those behind them will call him slow and inefficient. The person in this type of position can't win
In this part of the video can you see someone at that age still working and that's my delama hard to stop working and I have been in the kitchen for 52 years and I am 68,and next month is my birthday maybe a couple more years maybe when I turn 71 or 72 3 years is long enough but I am on Social security and I live by myself and my cat just to have a little more money but many people are working extra years
In this part of the video I remember years ago when I checked in my order and they said to me what am I doing and I said my job and both times the owner fired them pretty stupid if you ask me and I would tell someone to put away the food and I would go set up the kitchen it's my job and they followed my orders and not cook.
In this part of the video he talks about how she is the only female in the restaurant and I have worked in places that you have female wait staff and I have taken them under my belt and trained them as I know the front of house operations but its not hard and I set up the menu and the specials and my aim was to make money for them because they are working on minimum wage not like the kitchen staff but I have to control food and labor costs very important based on sales or the POS system. And I am not worried about beer and liquor sales that's for the manager to handle and I don't put in the order he or she does that not my job out of my hands.as I know what I am responsible for. AND if I need wine or liquor it's food cooking period.
why is everyone american lol plus a very well spoken english lady lol
In this part of the video they only sauerkraut in a French restaurant that's very odd,unfortunate Normally you would find that in a German restaurant and I really don't care for sauerkraut maybe pickled red cabbage and German potato salad or potato pancakes and apple sauce and sour cream but I know how to make French food but in The you can find anything
Not impressed with these giant restaurants. Manager a little pushy and does not care for the clients. Looks more like a factory. I really question the quality of it all.