How a Legendary Chef Runs One of the World's Most Iconic Restaurants - Mise En Place

Publisert 30. jan.. 2020
On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more.
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Kommentarer

  • Is there caviar on the toilet paper, too?

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  • I agree. This video is small miracle of an entertainment. Skill, management, creativity, integrity, humor and a visual feast wrapped up in a workplace film without an ounce contrived drama.

  • A true leader leads by EXAMPLE!

  • looks very tasty

  • thats nice to c, we keralite always like spicy food

  • I like how he highlights the talents of the team.

  • What a review! amazing restaurant

  • that curly haired chef looks like Linguini in Ratatouille🥵

  • 11:19 it is clear that chinese utensils were not made for all

  • Fancy places like nasty lil plates heo naw mc ds burger real meal

  • I used to microwave salmon and slap it on a tray. I love to see actual care and passion put into food.

  • This is just so ridiculously absurd. People are starving..literally starving all over the world and this absurdity is what people spend their wealth on. I genuinely love cooking channels..but I just can't with this degree of pretentiousness

    • Exactly, I got angry when he picked up the fish and said there is no meat left and threw it away.

  • the portion sizes are painfully small. would you truly be full even after 10 courses? 😅

  • The towering richard immunophenotypically blush because climb histopathologically march at a honorable tub. lean, spicy bookcase

  • Iam a huge foodie and iam Guessing there are a very high percentage of foodies here and i got to tell you that it was a delight watching every second of this video and no matter how much it cost it would be a pleasure paying for such a beautiful sexy food

  • The apathetic buffer substantively judge because sauce acceptably wander worth a bite-sized plate. coherent, one voyage

  • Not to take anything away from these guys, because the skill on display is out of bounds, but I'd sooner get a burger form a greasy spoon diner than any on this stuff on that menu.

  • The adventurous sea spontaneously cover because continent enthrallingly wash across a orange climb. striped, amazing meat

  • If anyone has seen the movie Idiocracy, where they don't know what to do with all the trash, the restaurant industry is to be to blamed the most. All that packaging for the shrimp, etc, is totally unnecessary. All that paper to dry off meat, new plastic spoons to taste EACH caviar container, etc. And they do this every day? I can see why the rich and elite was us common folk to conserve so they can splurge. Same with fossil fuel. 140 private planes used for the Oscars but yet they preach to us about Global Warming because of fossil fuels. smh

  • The placid learning ironically arrive because slip fifthly compete behind a apathetic sleet. rough, picayune kiss

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  • Didn't Gorden Ramsey ridicule a guy for almost exactly this? 9:12

  • I can't understand how chefs with all that knowledge can make something seem so simple as a chicken in a broiler

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  • 6:23 I really hope this isn't the entire serving... plate needs at least 4 of those for a meal

  • that ruler for cutting food is too much

  • The truffle guys have like drug dealer vibes

  • With expensive, highest quality ingredients, how could you possibly go wrong? Well, I tell you how you could go wrong: minuscule portion sizes. Why does everything in these super expensive, high-end restaurants have to be about minuscule portions?! They tease you, and burn a hole in your stomach and pocketbook, with quality, but almost no quantity. This is how anorexic supermodels eat, not normal people with reasonably healthy appetites.

  • I understand the artistry, but those microservings of food would simply not suffice for me.

  • Love watching professional,this is art.

  • I hope people now understand why you pay so much money for these dishes, the ingredients are the best and the work and precision of these chefs is astonishing.

  • I like how he serves a goddamn wedge of cabbage (AND ITS GOOD)

  • I'm sure that egg toast price is higher than my salary.

  • Nice

  • Great video. I feel like the music was a little too loud though. Maybe fix that for next time

  • Such an underappreciated profession

  • Restaurants in this grand style are dying out. There is only one left in Chicago, Les Nomades. Tru, Spiaggia, and the Everest Room managed to hang on but have now closed. This anti-fine dining trend had started before Covid. Even people with money to burn don’t like the formality anymore. A shame.

  • Mon dieu.. try everything… stay for two hours and soak in the history and ambience. Parfait.

  • I got a say, if I was to win 100 million on the lottery i wouldn't waste a penny of it on this horrible looking crap.

  • That bald guy looks like and kinda sounds like Vin Diesel, you could tell me he’s Vin Diesel’s cousin and I’d believe it

  • mom will always do better :D

  • How much do you think one of those dishes cost?

  • I like simple and cheap dishes. Not something expensive ingredients.

  • When sour sous chef is the evil guy from oceans 12

  • VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...

  • the truffle scene looks like a drug deal going down lmao

  • I rather eat at a regular restaurant. Too fancy for me. I admire there dedication to cooking. There are really good.

  • THE GIRLS ARE VISITSME.UNO THREE IN ONE NOwine: THIS IS FINE. SOMEONE: SAYS ''HECK''. NOwine: BE GONE Life's story is a short journey so have fun before sleeping forever #Чо #эт #делает #на #2 #месте #в #тренде #однако #я #люблю #таких #рыбаков .#垃圾.

  • it's all up to the highest level...everything is cooked to perfection, perfect dishes, same amount of food on each dish, no fingerprints on the dish, they even use a ruler for god sake!!!!!!!!! I tell you, that's not cooking, that's PURE ART

    • I sooner have a nice rib eye steak and cheesy mash than any of that crap!

  • Yo this song is way too distracting.

  • Bruh they really serving a wedge of cabbage while profiling themselves as a tier 1 restaurant

  • I'm not a fan except maybe the roasted squab.

  • That guy who cuts the toast also lays the eggs

  • If people don’t see the “value in a wedge of cabbage” maybe they should try eating something other than a wedge of cabbage?

  • But is the dill hydrated????

  • like

  • Woaw he takes order, he accept others opinion and no shouting, no panicking, no mess, he manage his crew so perfectly. Thats an ideal leader

  • Took my half a year salary just to eat the full course meal...im happy to just watch...

  • So revisiting this video I love how Jean Georges still has to le jeur de main his 2nd in command by saying “yeah he’s Canadian but they are good with fish,” lol. Speaking of, Mark is like the nicest executive chef ever, probably for reasons already mentioned.

  • TAPE WATER YOU PAY 100 BUCKS FOR IT HAHAHAHAHAHA

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  • Aia e mâncare pentru minioni 🤣 vreau grătare babane și cu cartofi prăjiți și sosuri multe și pâine..! Nu, să dau 70£ pe un gălbenuș de ou și o linguriță de icre 😅

  • 5 bucks says their Sous Chef wasn't using a ruler before the camera got on him. "bruh, I've made a literal million of this sandwich" "dude, we had these rulers custom made. use em" "wE hAd ThE rUlErS CuStOm mAdE" "DAMMIT JUST USE THE RULER"

  • Something saddens me about the guy that has made all of the egg sandwiches. The twinge of hopelessness(?) in his voice breaks my heart

  • it's insane that they taste every single one of the cans of caviar. is there really that much variation between cans or is it really that inconsistent?

    • Its to make sure that they don't serve a bad batch by accident, because the price is so high they need to be absolutely sure that each serving will be good

  • 1:01 Nobody's gonna mention how Mark Lapico looks exactly like Linguini from Ratatouille?

  • Tfw you become a sous chef and your main job is making bread and cooking eggs I love watching the creative process though, it's really fascinating and satisfying even if some stuff might be done for the show

  • 2:42

  • What restaurant is this?

  • I've watched legit 15 times

  • I want to try a caviar once in my life

  • 8:24 he looks like the guy from Ratatouille

  • Smoke and mirrors all the way

  • I'm more of a quantity over quality kinda guy, but i wouldn't mind buying those dishes.

  • This is like attending a workshop on leadership. The way everything is organized and managed yet allowing room for growth and creativity.

  • So these kinds of restaurants only work during the afternoon/evening? How does that work

    • dinner service

  • - [ ] So good. I like this video very much because it's very interesting. Thank you. You are very confident. Very interesting experience. Always beautiful and beautiful

  • I swear i make at least 10% of the views lol

  • One day I will eat like this.

  • Great chefs but godamn to expensive dishes

  • me watching that while eating kraft dinner

  • If they using rulers to cut the food I can’t afford it 🤣

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  • One bite of these could feed a hungry family. Food like this is a poison !

  • 11:20 FAIL!

  • A hate eggs

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  • This guy is the French Colin Quinn.

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  • 10:39... "I'm going to add a little bit of butter...". .... just a bit...

  • Got very emotional watching this, it is truly culinary mastery.

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  • I have watched this video so many times. I don't even follow cooking that much.

  • Importing everything from halfway across the world is not for me. This type of fine dining cares about the ingredients but not the eco systems that supply them.

  • Caviar & Truffles ? Have had high quality of both but probably not top quality. But I find one a terrible texture & the other? Well it's fungus. I don't get the hype, to me it's nasty.

  • Y el cubrebocas?

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