idea is great, but the execution a little bit confusing.. ok, because of your fancy diners, you have to dump the tastiest part, that is understable.. but serving it in a blanket, really? as a Chef myself, I wouldn't feel comfortable present it like this.. I also think, that the butter should be incorporated in the dish directly before cooking and not beeing put on by customer (it looks dry on the table and you wasted flavour that is created whilst cooking with fat!!). this dish focus so much on creating this "wow" effect, that it completely lost it's essence..
@@jessejamesladeroute Sorry, but it takes more than cooking something correctly to justify an overwhelming (and very likely over priced) taste experience. And as a chef, it's far from cooked correctly.
the recipe here is only use the finest Maldon salt.. and I would add that you MUST use only the purest flakes of this delicious salt. They can only be mined on a Tuesday in the months of March, June and November. Mining can only be carried out between the hours of 12am and 4am and in the presence of the Holy Wizard of Salacia, and only then will the delicious saltiness come to bear. Slightly less salty that other salts on the market, the purest form of this spectacular salt is known to have significant healing properties. NASA have recently discovered that Salicin the 12th moon of Saturn, comprises 48% by volume of this precious salt, only detectable by a positive shift in radio waves in the sodium spectra, which has recently thrown world salt markets into chaos. Elon Musk has already begun plans for a 2030 reconnaissance journey to Saturn's moon to test the validity of this resource, which potentially could see a record number of worldwide restaurants reaching for 4 or even 5 Michelin Stars. We asked the World renowned Chef and Professor of Cuisine Monsieur Gordon of Ramsay to comment, but unfortunately he had to go collect Oscar from nursery at the time and refused to comment.
I get the preparation of it. Cleaning it out and putting it back whole again. I don't understand the final execution of the dish. One whole Langoustine in a blanket?? Why not garnish the plate and have the Langoustine be the center piece on the plate? As I say I understand the preparation of it...showing off the chefs skills but here it does no justice. It's like if I where to make a Dodine de Canard or Poulet de Bresse..old French cooking skills de-boning the chicken or duck and stuffing it and sew it up etc etc..( Which yes I can do, I am a trained a chef ). And then make slices of it on a napkin. Very strange. Sorry just my opinion.
I never understand half the things they do it kitchens...just cook it and put it on a fucking plate I’m not up my ass enough that I need it to look pretty it’s going in my stomach
Such a pity he isn't an ancient priest from Egypt. He would have been able to remove the langoustine's innards through its nose with his tweezers without having to split the crustacean in half.
So you cut it open to only salt it. By the way that looked way to much salt. This didn't make any sense. Loved the clean work. But the concept is not good.
2* and dont know what to do with this precious seafood. Its more tasty when you simply cook it whole and serve it whole. Freezing it gives out the juices and also that "unedible part" except for the intestine is what makes the head juicy. You guys should really travel to asia and experience real cooking before pretending to be amazing chef.
So...let's see if I've got this straight...they take a FRESH langoustine and then FROZE it...then they cut it in a half but then they tied it back to "resemble" a whole one...the only seasoning is salt...and they're charging for a Micheline "starred" dish...right?
Really? You remove all the juices from the head of the langostine? did you ever try them? 2 star Michelin restaurant? You do that to me, and I get up and go. 🤦🏻♂️
That's very underwhelming. Bro you literally serving a grilled langoustine almost by itself. Little butter roe sauce on the side that's it. Should probably eat a menu to really see better the function of the dish on a whole menu.
That’s the chef from ratatouille he is lost without his mouse
Langostine bedtime
Awwh I liked it when he tucked it into bed
idea is great, but the execution a little bit confusing.. ok, because of your fancy diners, you have to dump the tastiest part, that is understable.. but serving it in a blanket, really? as a Chef myself, I wouldn't feel comfortable present it like this.. I also think, that the butter should be incorporated in the dish directly before cooking and not beeing put on by customer (it looks dry on the table and you wasted flavour that is created whilst cooking with fat!!). this dish focus so much on creating this "wow" effect, that it completely lost it's essence..
Are the langoustine sleeping bags gore tex?
I appreciate simplicity, but this is a little extreme and underwhelming for me.
I bet the critics fall over themselves for this one though, maybe this should be called “the emperor’s new prawn”
Dunno, what you're about, there's a sauce, there's fermented cherries, do you need some parsley sprinkled on the rim of your plate?
@@tobiasmaiermaus no, it's just a lot of cinema for a grilled langoustine !!
cooking things correctly is hardy underwhelming when you eat it
@@jessejamesladeroute Sorry, but it takes more than cooking something correctly to justify an overwhelming (and very likely over priced) taste experience. And as a chef, it's far from cooked correctly.
I think I need the recipe for this amazing dish.....
They grilled a prawn on a grill I'm truly mindblown
the recipe here is only use the finest Maldon salt.. and I would add that you MUST use only the purest flakes of this delicious salt. They can only be mined on a Tuesday in the months of March, June and November. Mining can only be carried out between the hours of 12am and 4am and in the presence of the Holy Wizard of Salacia, and only then will the delicious saltiness come to bear. Slightly less salty that other salts on the market, the purest form of this spectacular salt is known to have significant healing properties. NASA have recently discovered that Salicin the 12th moon of Saturn, comprises 48% by volume of this precious salt, only detectable by a positive shift in radio waves in the sodium spectra, which has recently thrown world salt markets into chaos. Elon Musk has already begun plans for a 2030 reconnaissance journey to Saturn's moon to test the validity of this resource, which potentially could see a record number of worldwide restaurants reaching for 4 or even 5 Michelin Stars. We asked the World renowned Chef and Professor of Cuisine Monsieur Gordon of Ramsay to comment, but unfortunately he had to go collect Oscar from nursery at the time and refused to comment.
4:35 those babies look warm bundled up
That’s not a green egg either that’s a kamado grill
This guy is a great teacher
In my opinion ridiculous approach to a grilled langoustine..
Pig in a blanket? No langoustine in a blanket
absolute waste of a langoustine
Why does he have a blanket? Like WTF. Are you supposed to sing it a bedtime story?
To keep it warm and from drying out.
Your name is Matthew sous chef ?
Just serve it on a regular plate with the halves cut like the rest of us savages.
starred michelin restaurant and removes the head inner?, srsly WTF
I get the preparation of it. Cleaning it out and putting it back whole again. I don't understand the final execution of the dish. One whole Langoustine in a blanket?? Why not garnish the plate and have the Langoustine be the center piece on the plate? As I say I understand the preparation of it...showing off the chefs skills but here it does no justice. It's like if I where to make a Dodine de Canard or Poulet de Bresse..old French cooking skills de-boning the chicken or duck and stuffing it and sew it up etc etc..( Which yes I can do, I am a trained a chef ). And then make slices of it on a napkin. Very strange. Sorry just my opinion.
totally agree, and look awful the charred spots. I'm guessing where is going on the direction on giving stars
biggest langostines ever. looks delicious
wasted the tastiest part of the langoustine lol
Make the easy difficult passing by the useless.
Tying it back together then untying it and tucking it into a blanket? Really?
Where is the egg??
Really???? Were i come from this prep is served at the beach.
And how much is said langoustine?
USD$4.99. Happy now?
It's a 12 course menu if im not wrong, costing about USD$166. So, dividing it down equally, the price per course is about USD$13.83
@@forte210392 that's not the way you can have the price for this starter...
Total nonsense.
@@frederic.marquis7361 almanakcph.dk/en/menu/ is seasonal as to be expected. But far from cheap.
the brain part has the most flavour. Throwing away the gold. And puts it back together for those who know it will be a big kick in the balls
He literally said he leaves the brain in. Get your hearing checked.
Big juicy langoustines. Over the top. Food shouldn't need to be explained in that way.
langostino on a blanket ? what is this
I need 25 dishes like this to full fill my stomach 😂😂
What's the point
I never understand half the things they do it kitchens...just cook it and put it on a fucking plate I’m not up my ass enough that I need it to look pretty it’s going in my stomach
Don't throw away the tomalley.
what´s the idea behind the presentation?
Terribile
surely they are taking the piss
Куда катится етот мир, можно ведь было и картошки пожарить с лучком в 100 раз вкуснее я уверен а не етот лангустин под одеяльцем
Such a pity he isn't an ancient priest from Egypt. He would have been able to remove the langoustine's innards through its nose with his tweezers without having to split the crustacean in half.
But then you can’t season the exposed flesh with salt like he did.
@@Gravy_Master With the powers of Isis, Osiris, Anubis and Ra everything is possible.
LMAO
That’ll be €80 please.
Ummmmm
That’s not a green egg
12Ant19. No, it’s not indeed. It’s a langoustine.
Bro
Is this a joke right?
What in the actual God damn fuck
What the f*@$ is this? You can tell the server feels foolish as he serves this. So you cut it in half, to salt it? That's it????? Lol.
2 star for a burnt langoustine ? XDXD your kidding me right XD
The top part that you removed is the most delicous. :(
The part he removed is the stomach. The delicious brain he left in as he mentioned.
So, you can't cut straight through the body w/o them being frozen???? Knife skills?
The big joke lol bbq langoustine serve in towel...
OOPS! Looks like Matthew put his cooked Langoustine back on the same chopping boards that he used to prep it when it was uncooked, big NO NO there!
It’s not chicken... you could eat langoustines raw so no problem with x-contamination here... but you’re right about the general idea...
Lol
ffs put the tweezers down and use your fingers to clean the langoustine, you're a chef not a crime scene investigator
Any excuse to up charge
Shhhheuuuu, The Lango is sleeping !
Worst Plate dressing ever! WTF!
So you cut it open to only salt it. By the way that looked way to much salt. This didn't make any sense. Loved the clean work. But the concept is not good.
Can't you just watch football and pretend to be a coach rather than a chef?
Maldon salt mate. And its cut open to remove the guts.
on prend vraiment les clients pour des merdes mdr ...
that will be $200, please. Yeah, no thanks.
A bit of a waste of very expensive seafood
That egg is not green lmaoo
2* and dont know what to do with this precious seafood. Its more tasty when you simply cook it whole and serve it whole. Freezing it gives out the juices and also that "unedible part" except for the intestine is what makes the head juicy. You guys should really travel to asia and experience real cooking before pretending to be amazing chef.
So...let's see if I've got this straight...they take a FRESH langoustine and then FROZE it...then they cut it in a half but then they tied it back to "resemble" a whole one...the only seasoning is salt...and they're charging for a Micheline "starred" dish...right?
Absolutely ridiculous
you have forgot the sauce which makes this preparation special, hopefully ;)
How hot is that BBQ lo
What a load of old bollocks
Look like a pretentious experience to say the least
this seems very stupid
Hahaha it’s absurd
Shame on you guys
Honestly ... wtf
What in the hell is this?
I would just put them in the nuker.
when we were doing barbeque in real charcoal in greece you were eating turnips...hahaha
Like really?! Is not nessecary to do that way!
Really? You remove all the juices from the head of the langostine? did you ever try them? 2 star Michelin restaurant? You do that to me, and I get up and go. 🤦🏻♂️
BS !
"so the sharp is crazy knife"
"so with a sharp serrated knife"
This seems awfully pretentious to me...
That's very underwhelming. Bro you literally serving a grilled langoustine almost by itself. Little butter roe sauce on the side that's it. Should probably eat a menu to really see better the function of the dish on a whole menu.
too much fuckery
Wtf!?
Unbelievable. Shame on you! What is special about it? I just cannot see the point cutting it in have when you serve like this.
How silly.
mediocre dish
stop killing animals for pleasure
no
@@taha8798 you work at a slaugher house?
@@sweatnosweat nah i jus kill animals for fun
And keep killing them for food.
@Truth incorrect. little ignorant.
No offense, but wtf was that ? 😂🤣.