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How a Master Chef Runs the Only Las Vegas Restaurant Awarded 3 Michelin Stars — Mise En Place - YouTube
Channel: Eater
[3]
- You have a ruler?
[7]
Zero five, so the apple,
you cut at zero five, okay.
[11]
Zero five by zero five, ah?
[14]
You're here.
[15]
They tell me we're crazy.
[22]
It's big, no?
[23]
So it's zero eight, ah?
[26]
Perfection doesn't exist.
[28]
We are always reaching for perfection.
[30]
If you think one of
your dishes is perfect,
[32]
in my opinion there's
always room for improvement,
[35]
so we always try to make it better.
[37]
And Mr. Robuchon as well.
[39]
There's always something he told us.
[41]
You reach for perfection but
you think you achieve it,
[46]
there's something wrong.
[52]
It was a dream for me, you know?
[53]
Coming to France, United States.
[55]
Work for Mr Robuchon.
[56]
And be one day the Chef of his restaurant
[58]
is such an honor.
[59]
And you know the pressure is like I say
[62]
to please our guests everyday
[63]
and to make sure we maintain the quality
[66]
and the level of excellence.
[68]
We have a really busy weekend ahead of us.
[71]
We had the white truffle coming in.
[73]
We have to work on the duck.
[75]
We received the fish from France.
[76]
Caviar is coming as well.
[78]
Lotta stuff going on.
[79]
Thank you guys, let's go.
[81]
11:30 to five o'clock is the go time.
[83]
It's where for me it's the
most important time of the day.
[88]
If we messed up the consommé
with the gelée and the duck
[93]
it's too late, 6:30 is too late, you know?
[95]
It's not gonna happen.
[97]
It's gotta be perfect at 4:00pm.
[101]
You know Mr. Robuchon when
he was around we had so much
[105]
respect for who he is and
you know, it's intimidating.
[111]
If me or Ronnie miss one, we've
gotta get rid of the plate.
[115]
And it's a lot of work, you know?
[117]
Almost.
[119]
This one is, we can get it back.
[123]
But sometimes you have
some bubbles of air.
[127]
I was noticing when we
miss one on the plate.
[129]
You can tell right away.
[130]
I always tell the cooks
if they wanna come earlier
[132]
to practice or it's fine.
[135]
But when you put on an actual plate,
[138]
there's no more mistake possible.
[141]
Everything we do here is just
details after another one.
[144]
Bring after another one.
[146]
Everything is to be in place in a dish
[149]
without the guest noticing.
[152]
Like I said, it's just an obsession
[154]
and it just feels good
when you finally get it.
[157]
It's the best feeling.
[159]
The fish, the meat flies
from all over the place.
[162]
The town here in Las Vegas,
[164]
know we're in the middle of nowhere.
[166]
For me it's really important
to have a special relationship
[169]
with a supplier.
[170]
Ay ay ay ay ay, it's too small.
[174]
Here we have a little issue
you know we just received peas
[177]
and this is not the right size.
[179]
We're gonna see if, we're
gonna call all our vendors
[182]
maybe somebody has some
[184]
or we gonna ask all our friend
chef's around town as well.
[189]
This is the only way we can
fix something like that, so.
[192]
The big challenge we deal here
in Las Vegas is bad delivery
[196]
or something doesn't show up.
[198]
There is no plan B.
[199]
If my fish today doesn't
arrive the way I want it
[203]
there's no way I can get another fish,
[206]
I need to wait a few days.
[208]
The peas we're gonna have
enough for tonight's service.
[211]
But tomorrow we decide to change the dish.
[213]
With my supplier it's seven
days a week, it never ends.
[219]
Always have my phone with me.
[221]
They call me and they know
I will give them an answer
[225]
in less than five minutes.
[230]
This batch is specially made
for Joël Robuchon restaurant
[233]
in Las Vegas.
[234]
This is exclusivity right there.
[236]
This is, we are the only one who has this.
[238]
So this is a perfect
feat for the restaurant.
[241]
This is only the best caviar in the world.
[242]
- Thank you chef.
[243]
- This one is shipment
for when, last week?
[246]
- Monday.
[247]
- Monday.
[248]
So this is our caviar
dish with smoked salmon.
[252]
We have a bed of creme fraiche
[256]
and now we putting some parsley dots.
[260]
The most important is consistency
on the size and space.
[266]
If one step on the mise en
place, it's the wrong size,
[269]
it's not cooked properly or
it doesn't taste properly
[272]
it can really give us a
hard time during a service.
[275]
Everything we do right now, is for me,
[277]
for me is the most important.
[283]
Today we're gonna receive
some white truffle.
[285]
I don't expect a really
amazing quality on it.
[288]
The quality is decent, but
not good enough for us.
[293]
The white truffle is
really important for us
[294]
in the restaurant.
[295]
The white truffle season, I
mean every season is important.
[297]
The white truffle is you know, special.
[300]
That's what we're looking for, the pink.
[303]
It's a really rare piece.
[304]
When you cut it you have this
variation of white and pink,
[309]
it just brings your dish to another level.
[312]
I know that another chef doesn't want it,
[315]
that's why I want it.
[316]
This season, the white truffle
is gonna start really strong
[318]
starting next week.
[319]
I wanted to try this dish
just to make sure we adjust
[322]
the seasoning before
we put it on the menu.
[325]
So right now we're prepping the potato.
[329]
And we have some white
truffles crust, some chives,
[333]
bit of Fleur de sel,
some mignonette pepper.
[337]
So the frais curls, just freshly cut.
[340]
It's important to when we
try the dish to make sure we
[344]
put ourself as a guest.
[347]
It doesn't matter if it's for a guest
[349]
if it's for us to taste,
[350]
it's gotta be perfect.
[352]
This is the final touch, a
little vinaigrette with some
[355]
sherry vinegar just to bring
a little acidity to the dish.
[360]
Okay, let's try.
[365]
Just disappear, uh?
[368]
Try this, it's too weak.
[371]
This we go on next week.
[373]
This white truffle is not good enough.
[375]
The weather needs to go
down in Italy a little bit.
[377]
Right now it's going down,
I think if I'm not mistaken
[380]
it's like 15 degrees today in Italy.
[383]
So next week the aroma, the size,
[385]
everything should be better.
[386]
So I'm not surprised, I knew,
I knew it was gonna happen.
[389]
But we gotta go through this
to adjust all the recipes.
[394]
It's still good though.
[396]
So this is a dish that we've been working,
[400]
for right now about a week.
[402]
We've been having some struggle
with it so hopefully today
[405]
it's the right day.
[407]
We stuff it with some
foie gras, tiny garlic
[411]
and we gonna season it with a secret mix.
[417]
It's gonna be roasting
it for about 30 minutes.
[421]
We've been working on this new dish.
[424]
He's probably doing three ducks a day.
[428]
And I'm sure he's dreaming
about duck every night.
[437]
We gonna try it but I'm confident.
[441]
We've been working on it for two weeks now
[445]
and they finally masterized it
[448]
so I'm really happy with the result.
[454]
- Feels really good.
[455]
Feels good accomplishment,
took awhile to get that glaze
[459]
correct too so really happy.
[463]
Everything you're gonna do
here if it's the ravioli,
[466]
if it's the sauce if it's
cutting a chive, cutting a radish
[470]
it doesn't matter.
[471]
It just has to be perfect.
[475]
Every single new cooks we
have when they learn ravioli
[478]
they learn with Gizae,
they don't learn with me
[480]
because she will give you
the perfect way to do it.
[484]
There are some dishes we'll
never change in the restaurant.
[487]
The mash potato, it's the
highlight of the meal I will say
[491]
every guest will be served
a bowl of mash potatoes
[494]
with the main course.
[495]
Mr. Robuchon's been known
for his mashed potato for 30,
[500]
more than 30 years now.
[501]
The recipes been the same,
the potatoes been the same,
[504]
the butter's been the same.
[506]
You what it's so good and
people ask for a repass
[510]
mashed potato after
their dessert sometimes.
[512]
If you wanna make it right,
you have to burn your hand.
[514]
You have to peel it while it's still hot.
[517]
Otherwise the potato gets
too starchy you know?
[520]
So that's why there is
three people peeling it
[523]
and Jonathan has an easy job.
[527]
All night we take turns,
[529]
which one is gonna do
the best mashed potato?
[531]
So you see I won every night
so I stopped competing.
[534]
Right now next on the line is Steven.
[541]
- My money's on Steve
for sure, that's my dog.
[549]
- So I definitely won because
I created the competition
[553]
but I'm the judge at the same time.
[555]
- I think it's a tie honestly.
[557]
But, Chef won.
[560]
Chef always wins.
[562]
- 5:30 the service starts and
if we had a good five hours
[565]
of prep service should be extremely easy.
[568]
I mean nothing is easy but.
[572]
Right now everybody is
finishing up the sauces.
[575]
The mise en place for tonight
so I'll see you later.
[579]
(sizzling food cooking)
[582]
We're waiting right now
for the first table.
[584]
The symphony starts now, the music.
[592]
At the restaurant we trying
to be extremely quiet, always.
[596]
I think it's something
Mr. Robuchon told us.
[599]
It was really important for
him to walk into a kitchen
[601]
and he wanted to make sure
[602]
that it was less noise than possible.
[606]
At the beginning to be honest
with you it was really weird
[609]
for me, I wasn't expecting that at all.
[611]
And a lot of guests when
they come in the kitchen
[613]
they actually don't expect
sometime, they think we fake it.
[617]
But we're not, it's just always like that.
[619]
Everybody's more focused
and we do a better job.
[623]
Everybody knows what
they're supposed to do.
[625]
Why you talking?
[655]
- It's a good environment you
know it's not like you know
[656]
screaming and throwing pans and what not.
[660]
Which I have worked with
and I've had that happen.
[662]
- Order in three, three
course, three (faded out).
[664]
My goal is protecting
Mr. Robuchon's legacy.
[669]
That's my main goal.
[671]
Keep growing as a Chef as well.
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