5 of the world's BEST CAVIAR PREPARATIONS in Michelin star restaurants

[Music] welcome to the WBP stars welcome to mobile my name is Christopher D guest I'm the chef owner of the restaurant Momo in Brussels I will present you a few recipes I will explain you first my project on the BBO BBO it means more origins and I start work two years ago on the Belgian territory territorial recipes and I recreated them in the modern way so today I will present you two recipes maybe three it depends the times we have but one of the iconic recipes in Belgium it's the traumatic event we call it too much tomatoes and shrimps all together mixed with mayonnaise and lemon juice fresh parsley and everything so this is you can check on internet what the tomato bet is but today I will explain you the way I use it for my wooden way okay so actually I have usually Belgian Nazi shrimps are already cooked on the boat but here also all the fishermen are bringing me the raw shrimps and here you are this is it there are small one yeah they have a sweet taste and when they are arriving here in my restaurant they're alive they're alive and we are killing them with neutral - to conserve them in in the freezer because or then they getting drowned and they are they get oxidation [Music] actually this is a Belgian technics we take a sari the second second part of the shrimp and make a little turn like this push on the tail and push on the head they are roll so usually it's easier to peel them when they are cooked but there it's a a little difficulty to to to develop so I peel them first I keep the head of the shrimps and I will make a juice a special juice with that like a beast we call it a bisque with a little bit vegetables' like a classical way cognac white wine and fresh vegetable and after I'm going to use the bisque to make the sauce for my my plate it's very important to to do the shrimps two hours in advance but also if you do it the shrimp's 2 hours in advance the meal you have to serve it before five hours or then they are getting the getting of oxidative so peel them you see small like this gray this is really a budgin badging tastes Belgian products budget tricks [Music] I peel them this way I got only one fisherman was bringing that to me each week so your next step it's salted we will solve thing the the tail of the shrimp so I take a bit salt on this way and I will I will salt them for one minute just one minute could you put a timer please oh thank you like this one minute and after that I will rinse them please rinse them after the salt one minute look that's it thank you doctor they are firm you know there are like a little bit like raw fish you can find in the ceviche which an Peruvian way but I use the techniques for for the shrimp you see and there are still great we are keeping the color because they are salted and there is no oxidation on it that's that's why the all the fishermen are cooking the shrimps on the boat because it's impossible to keep it to keep it white or gray like this if you don't cook them okay so I made a look made a little bisque with the head of the shrimp this is just regular bass with a touch of roll buttermilk and lemon juice and I'm gonna plate my tomato red actually in the classical way it's always a whole tomato stuffed with the shrimps and on my way this is a new version instead of serving cooked shrimps I serve them roll like a ceviche but imagine way actually on the on the cream I had shrimps rare shrimps this way the depiction is unbelievable because it's in fact sweet and there is a tender less you can find Valley in the the cooked one so after that line caviar I'm caviar to give to give a kick to the preparation usually we find our so lemon juice in the classical one one of my touch its put putting getting fennel from the garden to bring the anise flavor on the preparation Finnell from the garden and actually also fresh tomato in the season fresh tomato well it's not the season we are cooking with preserved tomato from the last summer today we are still in the summer and almost at the end but still have tomato this way and now it was important for more from me also to create a surprise in this dish and I want to I want to hide a bit the preparation with something we call this I don't know in English voila it's a little thin jelly of preserved tomato and dried tomato all together and I hide the preparation to make a surprise in this dish it's something you know just one element when you see the plate arriving you can't imagine what's underneath this this little foil natural for you and after finishing the dish with a bit caviar to give a very nice level to the preparation and deal from the garden [Music] hey Warren this is my version of the comet comet please welcome 2wd P stars that come I'm John so awesome today I will show my favorite dish on the menu here John Shanghai it's an egg caviar so the first step we have to crack the egg perfectly so we're using a little device like this are we gonna do a little shock wave and then we crack the eggs whenever we wash the inside so I'm gonna do two eggs a little truck Barty egg open and then this gets washed after we did it right damn I'm adding a little bit of a butter whatever spoon of other pinch of salt a little bit of a cayenne pepper so this is ready to cook in the meantime we're gonna do some whipped cream so for the whipped cream I'm using so I could be a expert in the shell on top we can add some whipped cream with vodka lemon juice salt pepper so I'm gonna whip the cream until it's nice and firm I do it by hand but if you know you can either get a machine - with the Queen I deposit I think only with the cream to put a nice to keep it nice and cold rain when you play like that you either and [Music] the cream with some salt cayenne pepper we carry out the best of course it's what guys I was a great compliment to the wet season a creamy the vodka some damages we're going to continue to make repairs I confirm so I can see Romeo whip cream almost I was ready when everything is nice and cold there we go supreme is ready now we're gonna cook the eggs on a stove eggs with a melon baller enjoy eggs which is a very softer Romilly follow us metric already and we're going to 28 satellites let's see the eggs I can add a little bit of a tiny bit of butter again to stop the cooking of the eggs we're gonna test it make sure the seasoning is a it's right on so we put a cream in a piping bag on every other caveat here beautiful golden Osetra so the next step is to fill up the eggs the vodka cream right on top we're gonna leave the center open but I also forget had a beautiful spoon of caviar here we go hey cabbie ow Oh welcome my name is Robin I'm gonna make some massage after Black Angus first we start with this beam minute so there's no fat on it and cut some small slice of it for just one person and we cut it in small blocks the smaller this the better tasting of the meat and if some chocolates firstly get it to Corpus our fresh mate home mayonnaise salt pepper and a little bit of processor not too much very happy take a spoon we always say sit little pepper so now it's finish never ring we're in the ring and now refresh it so have some sour cream it's very nice with Katy all right it's a Belgian royal caviar it has good taste and it's very nice so we have the tech Sarge gave your own it okay you're gonna dress it as a third dish first dish in a smaller menu first put some sour cream on it our home eight ships you call it pallet right in the middle you put stuff down on it gently push it down this is the first dish on our menu we're coming WBP my name is Ian in the Italian kitchen and hotel by the shelf and we prepare some nice dish with oysters and caviar so we start with my own ears from made from oysters and some crispy rice cuts and the cream was fresh cheese and some herbes and of course the Auster the oyster from Giotto we poached it in some oil stability put some chives on top some crispy bread croutons and some finger lands we make a jelly from from herps because regret some nice career and Jakob is preparing a crystal breadstick it's made from spring world tough and filled with creme fraiche and chives Disko both sites and we make some oyster tatta mixed with some onion oil and chives topped with some one potato foam some of us sir relative some crispy potato it is a strike soy pour soy sauce soy sauce there's a nice vinaigrette made of way onion oil and some trifle so we serve it like this dis besides enjoy so enjoy your afternoon and after you hello my name is Rasmus I'm from geranium in Copenhagen the next dish here is gonna be the marble cake gently sauce it gently smoked we like smoked flavors here in this region and it's a good way to preserve things but it brings a very great taste I believe if it's like sub subtitles macness so we're gonna glaze it with herb oil here on top to make a shiny surface also to add some fat to the dish and the lean meat from the hake then here we have all the good stuff which is heavier bleak roe and juicy and very crispy parsley stems we have some deep-fried crispy hake scales to add a crispy balance and here we use the left of the stems which is the leaves and create this parsley oil this year is clarified bottle milk that we heat the buttermilk until around 65 degrees and it will split and we use a liquid sour pass and then we add just a little bit of butter to round it up and that's the base of this source I'm also gonna add this oil on top and add everything together on top of the hake please enjoy [Music]

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Keywords: Executive Chef, chef, head chef, restaurant, fine dining, wbpstars.com, wbpstars, food, cooking, recipe, recipes, haute cuisine, haute, cuisine, Michelin, star, Michelin star, Chef de Cuisine, cook, wbp, gastronomy, gourmet, top list, reviews, review, luxury, travel, slagmolen, bon bon brussels, christophe hardiquest, geranium restaurant, rasmus kofoed, atelier munich, bert meeuwis, jean georges, egg caviar, caviar, caviar dish, jan hartwig atelier, 2 michelin star restaurant, 3 michelin star

Id: 5XJ25wVFzpY

Length: 27min 11sec (1631 seconds)

Published: Thu May 14 2020