How a Master Chef Runs the Only Las Vegas Restaurant Awarded 3 Michelin Stars — Mise En Place

I firmly believe that the higher the level you are capable of cooking at, the more severe your mental illness.

Very sad, well defined though "an obsession".

"I think it's a tie honestly, But the chef won"
You know he added that by fear

I'm sorry chef...The truffle wtha pink shif is not a god one... Believe me, I'm from Alba...(IT)

I admire the craft but ill take a Texas roadhouse steak any day

welcomed to Texas chef!

This food must taste of tension.

This is just too much, imagine working with someone in the kitchen who pulls out a ruler after you cut an apple.
i really dont care if they food is arranged mathematically correct on my plate and of course, I rather not pay $1100

Definitely treats food and cooking like art. It's not my cup of tea but mad respect.

food looks dumb.

Until proven wrong, this man only does this for the camera. Pretty sure he's violating some health code in his kitchen just like the rest of Vegas.

Never showed you how he run it at all 😂

My fear, which is probably not legit, is that his obsession with detail could derail him from innovative cuisine.

For some reason, this guy gives off a 'Charles Leclerc as a Michelin star Chef' vibe !

Yeah, no gloves

He's right about how when you try really hard to get something right and you finally do, it is the best feeling ever. Working towards perfection altough youll never achieve it is what we should work toward. He seems to do it with a good attitude and seems to be mentally healthy.

This right here is why you should not care about Michelin starred restaurants. I mean if the biggest chef in the world, Marco Pierre, doesnt care about them.... not to mention in Vegas you can get better than this at non Michelin star restaurants. Js

Song in the beginning, house backround thing

Massive food waste.

all of these is extremely overrated.

Must be a "functional psychopath:...

Too much work and details

Just a ridiculous person.

Just a reminder that Salt baes restaurants will ask your more for a poorly made stake with 10$ gold sheet on it

Its Micheal Scofield of Cooking

Insanity, snobism and stupidity

somebody please tell me, is it normal to take caviar with metal spoon ?

You couldnt pay me to eat that bird food. This comment section is filled with folks that can their own farts to smell later.

Basque here. Cuisine is not about the complexity of the cooking, is about the quality of the produce.

funny af

I have a huge amount of respect for the dedication and skill these chefs have and I appreciate the work that goes into Michelin level stuff, but man. At some point, the food aspect seems lost to me and it's just about presentation and how fancy it looks. More actual art than cooking...which is fine. But I'd rather have a dish that looks messier and more substantial than something that's been tweezed to death, dotted to hell and back with some sauce, smothered in truffle flakes, or loaded with caviar.

Am I the only one who thinks his accent sounds fake?

Now I understand why michelin restaurants price their dishes so high. The staff spend half their working time measuring fckn apples. I can't even imagine HOW much food goes to waste with such an approach. And those apples could be turned into some delicious dishes or drinks. An absolute waste of money.

if you become so obsessed w obtaining perfection--you will inevitably miss it.

Talking all this smack about how great is food is and then he uses a metal spoon on caviar. Boo

This is an Extreme i would never take my cooking to. I bet his food is amazing but i dont think it could ever be the best, i feel it lacks a bit of soul

When this dude busted out a ruler to measure an apple slice in the first 30 seconds, you could just tell he was hardcore.

What a bunch of crap

I have been to a few Robuchon restaurants and this is how their chefs are trained nothing more nothing less. Been inside their kitchen before when they are preparing dishes to be serve to guests (not Mise En Place), I hear nothing except kitchen utensils do the talking. You don’t hear their head chef yelling like Gordon Ramsey.

They are truly one of the finest fine dining restaurants in the world. Some of you may not like while watching this documentary but it’s just true dedication to their work. If you have never been or do not know how to appreciate fine dining, just move on. It’s a profession which requires a clear mindset with pure dedication to their work they create.

This isn’t just a meal. It’s edible artwork. Is it worth paying for it? That’s a very big YES! If you wish to test some of the best dishes, you can try degustation menu which is probably more worth!

You can’t go wrong when you dine at Robuchon. To me, the best is at Joel Robuchon Tokyo.

The level of perfection is meaningless to most, but to the true cooks it is a reward that cannot be described. That level of food, service, culture. I can only dream and read about for now. But I will make it down to the USA on day and have that meal. Regardless of the cost.

Using a rule🤔, needs to go for a walk . Could not make it up .😴.

Jesus Christ, talk about taking the fun out of food. That’s so over the top. The whole thing is ridiculous.

How does he get ratte potatoes to Las Vegas

Damn, if we only really knew how lucky we are to get this video and see the blueprints. Unbelievable.

That looks like Notorious Foodie. Anyone else notice that?

I love the creativity and plating but I would never pay the amount of money they charge for their petit servings. You can do 3 star Michelin with serving tiny portions that you need tweezers to put together. The creativity is just unbelievable but not for me.

i'm seeing all this s**t and still i don't wanna eat one simple dish, this is elite boring food, thank you but no