One Day in a Nordic Restaurant in Copenhagen
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- čas přidán 31. 03. 2022
- Visiting Den Røde Cottage just outside of Copenhagen for a whole day - starting at 11am and leaving after dinner around 11pm. The food preparation starts at 10am, the first guests arrive at 6pm. The Michelin guide writes: Run with real enthusiasm by a young team of friends, this cosy "Red Cottage" sits in a charming spot in a wooded park close to the sea. Dishes reflect the changing seasons and the modern, well-balanced cooking respects the classics whilst also having its own original style. (The Michelin Guide - Main Cities of Europe)
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Gastronome Militant Regiment -I trained under the old French way which started at 10 am in the garden for an hour or two. Next was prepping the meat and fish then the stocks. The veg would be started with cleaning blanching and the turning. The deserts were next and we would try to get everything situated by 5:30 because service started at 6. This is the way
So you were obviously trained in a " Mandalorian " restaurant........😆
Thank you for the calmness. Most actuall foodvids going insane in speed
The extended footage is just amazing! Thanks Aden!
AMAZING video, thank you so much! Hope you can do more of these!
Absolutely fascinating, thank you!
Thank you Aden Films for your videos that brought me so much calmth.
Beautiful! Everything looks fabulous and I can only imagine how delicious the meal must be.
wie gerne würde ich durch diesen herrlichen Wald zum Restaurant gehen, und dann dieses wunderschöne Essen mit den ausgesuchten Weinen geniessen!
What a great piece of filming!! Thanks for the upload,one of the best i've seen on YT!!
Watched the whole thing, it was interesting, thanks.
I agree. Loved how he showed them during their break time maybe discussing the game plan for tonight meal/chit chatting
We
Greetings from Malaysia, and thanks for such a fascinating video! The cracking sound at 56:57 is so gratifying.
i could literally listen to this all day
Pretty fancy even for you.
Thanks for posting, wonderful video.
bravooo!
What gets me is the logistics they must have set up behind the scenes to keep it all going. In case someone gets sick, for example, others on the team must know how to fill in for them and prepare the same dishes. And sourcing and appropriately storing the ingredients must have a complex schedule as well. Customers expect the freshest food at this level but obviously some ingredients can be stored while others are needed fresh every day. Then there are the human factors. Everyone here is smart, sensitive, but also very competitive types. Can be difficult to keep together as a team. So this vid. does a great job with the tension of the work but does not show behind the scenes management techniques. Always great to watch your videos though. Very enjoyable and well-done!
They're brothers, seems like they can all do it all every day. If one is out the others are well equipped to hold it down.
No one is irreplaceable.
I agree. That kind of environment requires a strong leader. Most Chefs in high-end restaurants that I've seen have MONSTROUS egos. And they fear Executive Chefs.
Nice Aden!! Makes me want to move to Denmark now. Keep the videos coming.
Reminds me of the show Great Chef's. That was a great show. This, is great video.
Cool, Dankeschön!
Those vegies have such bright colors!
More videos like this please, very good!
There are the reasons why they got michelin star. Thanks for giving me the idea of cooking
That was one super meal! From the ingredients to the service to the location. At 3200DKR it was a special meal!
hypnotized. 59.51'' non-stop.
Cocinar sobre brasas es, sin duda un gran acierto. ¡Buen Restaurant!
Very nice
No puedo ver un solo cocinero más con Apple Watch...mientras realiza su trabajo.
Aaah! I want to eat it! Very nice video!!!!
The encrusted meat looked like pork inside. That is my favorite meat. It looked really good! My complements to that chef!!
О, рецепт соломы запишу!! Скоро пригодится)
Вы знаете, чтобы о мастерстве рестораторов создалось впечатление, и сохранилось в, даже не желудке, а, в самой душе! Его просто нужно посетить. Хотя бы однажды. Не просто, чтобы почувствовать вкус еды, которую для Вас приготовили. Аромат блюд. Вин. Смешивающимся с ароматами духов дам за соседними столами. С очарованием сервировки и подачи блюд. И! Беседой. Ну, или просто, общением. Но как передать все эти ощущения в одном ролике!? Если кто знает ответ на этот вопрос - напишите, пожалуйста.
Видимо люди приходят туда не для того чтобы вкусно поесть, а для того чтобы вкусно понюхать.
this video as a masterpiece involves us deeply in an atmosphere of kitchen, chefs, and inside food)))
Мудро!!!❤
GREAT WINE CHOICES THO...KUDOS
Damn that looks so GOOD!
Very cool and interesting video! but I would love to get some more explanation on what they're doing and making. Like what is going on @ 23:45 and 24:30 ?? Maybe some description or a quick comment on what they're making or what they're using it for. Love from Norway
Always a long time fan, but that last 10 minutes was a little blurry.
The camera man not so great
That's a really great video, very in depth of pro kitchen environment.
1:40 “Don’t cry for me, I’m already dead”
this is actually nice
Nice 👍
👍 Fantastic
No ahí como la carne 🇦🇷 , contala cómo quieras .. buen video
I’ve always wondered if they use a clean pan for each dish they do? Or do they just use the same pan over and over
In the restaurants I've worked you used clean ones every time or you clean it quickly if you have a sink in your section, except for things like sauces which you can just keep warm in the same pan and reheat
Nice to cook with a drummer!
Wah Mantab Saya Mau Donk
THIS WELLINGTON THING IS RATHER INTERESTING...I MUST SAY...
From CZcams videos, I find the Japanese way of filleting a fish as more practical and efficient.
I'm surprised it took a Viking that long to filet a fish.
Unless this is not the whole video, I liked the 18 course meal better. The 18 course meal in the other video, I could see splurging on. There are fewer courses here, all just a bite or two, except for the turkey or chicken Wellington or whatever that was, and what I assume was Wagu beef was raw.
за то,как оператор лезет под руку с камерой человеку,разделывающему рыбу.. надо было ему леща этой рыбиной и дать)
Predator makes surprise guest appearance at 45min
i live denmark they got some great food love from Sweden
Yes.
48:50................What kind of meat did they use for this alternative Wellington ??
Happy Ramadan
At the beginning, I was thinking "where's the restaurant?" 😅
The butcher is so slow. I wonder if it’s on purpose or they aren’t cooling for many people at the moment
typical chef move: he even grabs the sieve with the towel like it's a hot iron pan :D
Never can be too careful.
Выглядит вкусно, но на один укус.
Скромненько так
Eating there is akin to hiking through a bonsai forest.
Which camera and lens was used to shoot this video？
Happy night for Aden with all that wine 😂
Класс!
Ip2 be winnin
Ppl always say I would need more food...eat a 10 course meal and I guarantee you won't be hungry
Forget the Michelin rating, camera focus is the toughest thing to get right
¿De qué parte de Perú es el restaurant?
em qual cidade da dinamarca fica o restaurante ?
It says near Copenhagen. Its in the description
皮付き豚肉いいね。
自分の地元ではなかなか手に入らない。
Being American & knowing we are an "overeater society" I wonder if people in other countries find these "multiple spoonful" meals enough to not be hungry in an hour. The few times I've eaten at gourmet "spoonful" restaurants, I found myself hungry again within a couple of hours. I also wonder if the costs are comparable to those here (very high priced).
Я не Американец Я с Украины. Мне тоже показалось что порции маленькие.
@@user-vw7up1ko2s slava Ukraine❤
@Bob Texan You don't go to these restaurants because you want a full stomach. You go there for the luxury experience, complex dishes and fancy wines. To treat your taste buds. After this you probably go to the local kebab shop. I looked it up, and an 8 course dinner + wine is about 370 USD.
@@lilyj8420
lol
Why the large dishes for such small servings? I'm sure that that your servings are super delicious. Meat and veggies are the cost fraction for a restaurant, staff and building the major cost fraction. You may wish to double the size of your servings to keep hungry customers keep coming.
what are those capsules and bottle @22:55
What is he filling there in this thing @ 22.25 and producing in the machine @23.53 - and what is this machine ???
Hes basically taking yogurt and putting it into whats called an iSi canister, which is a can that gets pressurized with co2 and instantly whips things up (you can make whipped cream at home with them for example), this makes it really airy and fluffy instead of a hard solid yogurt. He then sprays it out into the container, and that goes into whats called a cryovaccuum. It is used to seal plastic bags for sous vide in restaurants, but it has the ability to pull all of the air molecules out of food and chamber if theres no bag to seal it. We'll use it where I work to instantly pickle vegetables or give herbs a glossy look because all the cell walls break inside the produce and instantly fill with liquid. When he cryovacs the yogurt, it removes all the oxygen, and makes it rise to be a puffy cloud.
raw beef is the only main course?
These high prices correspond to wages, in the country where the cook's restaurant with such skills would be fired in Turkey even at a gas station, but alas there are countries like Denmark in which there is a democracy
吃完回家还要泡碗面吃！
I like the video but the camera was too much out of focus. Very annoying.
После таких порций придется дома ужинать.
Amigos. Aqui no Brasil, o show é espeto corrido. Carnes da melhor qualidade, à vontade. Você come quanto quiser e paga algo em torno de US 15,00 e US 50,00, na média. Gostei do vídeo.
Hvor er dette? Hvilket by?
Are they all on the diet?
ling? the fish at beginning ?
The better, as less hands touch your food. A. Bourdain.
Some one teach this guy how to filet a fish in less than 2 hours
Very creepy with that fishs eyes looking at me while you filleted it
七輪を使つてるんですねぇ
少ない炭の上に直に置いても
火が通らんと思いますけどｰ
330 EUR for an 8 course menu and wine pairing in a restaurant that looks great but doesnt have a single star - Denmark, you have stiff pricing...
Those michelline bullshit thing is ridiculous
are you going to visit this restaurant?) sure they will make special discount for you))
I love my
This video reinforces my opinion of gourmet cooking. The chef takes all the fat off the fattest cuts. It makes no sense to remove the fat. Animal fat is moisture, flavor, and health.
....? what a strange observation. do you also get angry when people remove part of the fat cap on brisket for bbq?
Affilare i coltelli no?
J'ai horreur de cette cuisine où il n'y a rien dans l'assiette. On doit avoir très faim quand on sort de là. 😂😂😂
минтай?
треска
Eyes look a bit sunken on that cod/torsk
31:52 wht is that?
melted sugar: Caramel
Love the content but the DOF makes this footage challenging to watch on big TVs
No.4
Ok
Ok
Попробуйте суп из Белок.
🤣they are not drink strong alcohol too much)))))
В . Российских ресторанах работают повора со всего мира и очень довольны . Так ,что в Москве можно поесть национальные блюда и . Дании в том числе. Если захочется ,может и не понравится.а
have to say the fishr doesnt loook to happy about the situoation !
eat and pay. than make the bankrobbery😅😅😅 for the next time.
分鱼手法没有东亚的好