How Legendary Chef Hélène Darroze Runs a Three-Michelin-Star London Restaurant — Mise En Place
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Published 2023-01-04
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Ian Stroud
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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All Comments (21)
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What restaurant do you want us to visit next???
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That guy spent 20 minutes folding kohlrabi and placing leaves just to crush it with a giant mound of caviar on top. The irony of fine-dining
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The older I get the more I appreciate the enormous amount of work put into this kind of cuisine but I also realize that I prefer simple straightforward cooking.
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One of the things I noticed in these Michelin restaurants is the high level of respect they have for each other. They definitely go out of their way to acknowledge high quality effort and result.
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Every time a Mise En Place video drops, it's a must-watch!!
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A round of applause for this guys. I've worked in a restaurant with one star in London. It was just crazy, we did 20h a day from 6 am to 2 am, 4 days a week. It was just too much for me. Can't imagine the amount of stress you'll have in a 3 star.... 😵
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Marco seems like such a kind and competent leader.
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I'm standing in my pantry at midnight watching this while eating plain tortilla chips. If I close my eyes, they taste exactly like Beef Wellington Foie Gras.
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actually love what she says in the beginning, for a lot of people its a lifetime experience to eat like this so it has to be special. really love that sentence <3
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They were so happy that she liked the taste of the new dish at 13:49 It made me smile!
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That was a pretty technical episode of Mise En Place, but I really liked how the chefs talked about the intricacies of a certain dish!
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this dude doing his job with two bosses, a television crew, and the weight of his heritage on his shoulders XD no pressure
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This has got to be one of the most efficiently run kitchen I'd ever seen. I have NEVER heard of a ktichen where they're in the middle of service and doing tasting. That's so stressful to juggle that prep. They must have all the dishes mastered to have the time for tasting, or they have a lot of people working.
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for those who don't know who is hélène darroze she is a famous and talented chef in France she's been known to be one of the judge in Top chef ( by the way top chef in france is much more viewed than masterchef because it's much more technical and you got famous chef who judge ). she is originated from south of france that's why you can see a lot of chicken, pigeon, or caille and also some cognac and armaniac. she also work for alain ducasse when she was younger
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HD is a true master. She is known for the organization and high standards in her kitchen. Notice very little noise. Haven’t eaten there yet but my parents liked her place in London. Definitely on my list!
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I cant imagine how a Michelin star is worth it after seeing so many of these videos. The overhead cost to achieve one, let alone 3, is incredible. Exceptional tasting food doesnt require this much. I'm convinced Michelin stars are purely when art meets cuisine.
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his face when she liked the dish 🥹👌🏼13:47
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Helen is a great leader. No swearing, no screaming, just professionalism and specific actionable critiques and advice.
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Maybe I'm mistaken, but I remember reading a very early interview of her, when she was still young in the business and she stressed how much she hated chef screaming to their co-workers. You can see here how calm and quiet the place is. It's very demanding but in a very calm atmosphere.
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Really sets the tone when the guy casually tears a living langoustine in half
