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RIP Chef James Kent, I wish I had the opportunity to visit SAGA and Overstory when he was alive

My heart felt so heavy now. It’s like I lost someone from my own family. 🙏🙏🙏

I saw UA Eats on RUclips was told he couldn’t film when he reviewed this restaurant. It seems like the manager is not a fan of it

The misfortunate Langoustine with its arm out pleading for someone to save him... RIP Langoustine.

Italy Sucks For Food. OVERPRICED and Overrated. Better Italian Food In America. I Have lived In Italy For 7 Years. My Experience Is My Opinion. Any Italian Mom And Pop Restaurant In the East Coast Blows Away Food In Italy For Half The Price.

shitass portions LMFAO why do they always do that, its so crap

Just looks like ur doing the most for something that’s so tiny and too expensive all for presentation

I'm going here at the end of the month, this video has made me so much more excited!

only 3 star. I guess you eat what you can afford.

Wow 19 course! And people are even disappointed

After watching your video we booked the table and had our experience last week. It was for my fiancé's birthday. It was so intense, emotional, unbelievable. We cried tears full of happiness, full of unbelief, although I was aware of the last part (only me) Something that will stay in our souls forever. Thank you so much for the hint!

Nothing beats el taquero de la esquina

My question is how did you get there? Like what airport and did you have to drive?

Great! Another restaurant not made for the common man. $685 Euro a person. Give me DDD any day over this food 99.9% of the population can’t afford

Wonderful!

I would leave the restaurant hungry😂😂 Not for me this portions

the one with the tartare gotta be a meringue semi-sphere if im not mistaken

these eyes of the waitress omg

it's interesting they tittle the amuse with the liver and chocolate as a churro

I'm glad I didn't have to listen to you two Critique this wonderful restaurant For your personal gain While I'm trying to enjoy my evening You two are obnoxious

Is that ES:SENZ in Grassau? Excellent, can’t wait to see this video!!!

Its so beautiful but i would need 10 of each. I would be starving. Happy if i came for art. Not so much if i came hungry

As a cook myshelf i find it dissapointing most restaurants forget how to actually cook and develop flavour layers instead they use molds to give purred chicken a different shape or other techniques that are overrated imo

At $400 ahead, buddy better have gotten something extra special that night! 😂

Now, it's #1 in the World! That dessert part, do I eat the whole table?

two types of smoked trout/salmon, Kadeau may be dit it before.

Perfect quinelles, from the Sommelier at the end. Nice touch

🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌👑👑👑👑👑👑👑👑👑👑👑🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

I would love to see some videos where instead of the wine pairing, you went with the non-alcoholic juice pairing. Just to show what those who do not drink would experience!

Love the description of the dishes here, best video u've made so far !

Every think you'll go to La Pergola in Rome?

I can't deal with her 🗑 descriptions and terrible plastic surgery.

thank you so much 🥰

that is so much plastic packaging for an in house dining experience, even on the footpath. mind blown.

you really have to admire someone who only has 14 cows, but makes products from them that have such a high end market. quality over quantity is the essence of luxury, even when it is humble, and i'd love to see so much more of this in the world.

Had to watch this twice, the chef’s passion is infectious and he plays the elements of his restaurant like a conductor guiding a symphony.

Lived in NEW Zealand for 2 years and the cuisine is amazing, this chef is honouring the local ingredients in a stunning and very special location.

Style over substance. Trying too hard to be "woke" as opposed to pleasing your guests. Yawn.

I didn't hear one negative comment. S2?

The future is the past is the future

Very interesting, thank you for sharing!

So what was the special dish at 9:40????

My only complaint with most michelin restaurants is they always have the people with the hardest to understand English describing the dishes to you

Michelin stars used to be given only after longer period of solidness in every relevant aspect of the restaurant and it was a measure and promise of consistency. I'm not sure what I think about their trend to give stars sooner and sooner even to pop-up type of places in some cases

Looks awesome! I couldnt help but chuckle at "We dont use anything from greenhouses, you have to rethink nature" 2 minutes later "this cheese aged in a bunker for 6 months" 😂

I was writing a comment about how you deserved more subs because you produce such high quality content, all while I myself am not subbed! That's fixed on my end now, and I hope you're able to gain many more in the future.

This looked absolutely amazing, Every place you guys visited and presented to us is a piece of art with your work included, BiG TiMe!! You Guys work really hard , you deserve more than a million subscribers. Thx for sharing. Cheers 🥂 💕

Very well done as all your videos are. Love the inside view of and the personal descriptions given. Perfect job. If yall get tired of eating and need someone else to fill in. Let me know

من الجميل جدا والرائع أننا نتعرف على عدة من مطاعم الفاخره في العالم والتجربة الرائعه التي تقدموها لنا هي جدا فريده ومميزه اشكركم على محتواكم الرائع

some perfect sunday viewing. really impressed with all your behind the scenes access.