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00:30I've interviewed top chefs all over the world, and they all say the pinnacle for every chef, the greatest award a restaurant can get, is a star, a Michelin star.
00:44To win one, you have to impress Michelin inspectors, who have never let anyone in on their mysterious methods, until now.
00:54Working for the Mission Guide is a bit like working for the CIA.
00:57She is taking a lot of photos, and it looks like she might be taking shots.
01:01It is definitely a VIP on table six.
01:03A star could be the difference between going big...
01:06I want three stars.
01:08...or going bust.
01:09I'm losing about $20,000 a month.
01:12...we follow chefs around the world, pushing themselves to breaking point over the course of an entire year.
01:19We're going to beat it out of you to get to that second star.
01:22From London to Los Angeles...
01:24Let's go faster, faster, let's go, let's go.
01:26...the mountains of Italy to Mexico City...
01:28...es un plato de pescado, o es un plato de mierda y media.
01:32All culminating in glitzy award garnets, where lives will be transformed.
01:37One, Michelin star.
01:39Two...
01:40This is everything.
01:41We're in Italy, where food...
01:55Ah, yes.
01:56...is the undisputed heart and soul of life.
02:03From pizza...
02:04That was really good.
02:05...to polenta.
02:07Tiramisu to tortellini.
02:09Ragou to risotto.
02:10So, the list of Italian classics goes on and on and on.
02:14And for that, Italy, we thank you.
02:21The streets here are lined with restaurants that have been in families for generations.
02:26So, if you want to win a star in Italy...
02:28...it's not just the Michelin aspecters you need to impress...
02:31...it's the whole household.
02:36And I've heard there's a chef in the southern Italian countryside...
02:39...an hour outside of Naples...
02:41...who's trying to do exactly that.
02:47Ready for service, yeah?
02:48Yes, yeah.
02:49Yeah, sure.
02:52Giuseppe Iannotti runs Crescios, a mind-blowing restaurant that already has two stars.
02:58He's built a reputation as one of the most creative, charismatic chefs in the country...
03:03...and there is no limit to his ambition.
03:06When I received the first star, I told I want another star. With the second star, I told, now I need more.
03:13And this year, Giuseppe is going for the ultimate.
03:17I want three stars, I'm happy.
03:19But while lots of Italian restaurants have a strong family influence...
03:24...this eccentric chef is taking it one step further.
03:27His mum and dad...
03:28Mama!
03:29...live with him above the restaurant.
03:32Mimmi!
03:32Mama!
03:33I was six-year-old the first time that I prepared the first meal in my life.
03:40My mother teach me how you need to be focused on one flavour, one ingredient.
03:47And his parents are as hard to please as Michelin.
03:51The second inspector is my father and my mother. I want that they are happy.
03:55Look how sexy that is. Two star. It's exciting.
04:16Hi sir, welcome to Cresios. Please, this way.
04:22This is crazy.
04:28Walked in, there's quite a big restaurant, quite a sizeable room, but three tables.
04:34Never going to a restaurant like that.
04:37So right now, there's just me and four others.
04:40Here's what you need to know about Cresios.
04:43Each night, a maximum of four tables are served around 20 courses.
04:49One minute.
04:50It's a blind tasting, meaning there's no menu and you have no idea what's coming.
04:55And lastly, it has a reputation for being completely off the wall.
05:02Giuseppe is basically the Willy Wonka of Italian food, known for his bonkers creations.
05:09What?
05:10What?
05:11Cresios is not about making money.
05:13This is my obsession.
05:15Cresios for me is where I make an experiment about a really modern approach on food.
05:28Cresios for me is where I make a difference.
05:29I want that every grass mine, every single bite, need to be walled.
05:35Cresios for me.
05:36Cresios for me.
05:37Cresios for me.
05:38Cresios for me.
05:39Cresios for me.
05:40Cresios for me.
05:42Cresios for me.
05:44That's it?
05:45Cresios for me.
05:51Cresios for me.
05:53Oh, that tastes good.
05:57That's pretty delicious.
06:00A flower for you.
06:02Thank you.
06:04It's made with fermented vegetables.
06:08Wow, such a pop of flavour in your mouth.
06:12I think that's for me.
06:15Nest.
06:16It's a bird's nest, made in the kitchen, of course.
06:19And in the bird's nest, you can find comte egg.
06:23In one shot.
06:24One bite.
06:28A burst of liquid cheese in my mouth.
06:33I mean, how on earth do you make some of that?
06:36This is not a normal dish.
06:38It's a frog.
06:39I designed this.
06:41The food inside is a digestive lemon marshmallow with citrosodine.
06:47You can kiss, like women or men, what you prefer.
06:51With tongue, not without.
06:53It's a romantic moment.
06:58Right, come here, honey.
07:03Whoa, that's great.
07:06Super zesty and citrusy and...
07:07It's an absolute journey of flavour and theatre.
07:13Yes!
07:16Precious isn't just about the food, it's about the experience.
07:20Definitely one of the most fun Michelin star experiences I've ever had.
07:25Five, six, six...
07:26There's plenty of Giuseppe's personality in every single dish.
07:29But achieving three Michelin stars is so, so hard.
07:35With only four tables, Crecious isn't exactly raking in the cash.
07:39To help keep it afloat, Giuseppe's opens a second restaurant, an hour away, in Naples.
07:45The sister restaurant is run by his right-hand man, Marino.
07:47It's a pet.
07:48He's seen as an absolutely visionary person in the culinary world, as a maverick.
08:08With the burning flame of ambition.
08:13Marino is like a filter between me and the problems.
08:17The trouble for Giuseppe is, the new restaurant is having lots, and I mean lots, of problems.
08:24Giuseppe, actually, there is something really urgent I need to talk to you about.
08:27We had the power outage, basically, all the fridges in the fifth floor.
08:31They actually recorded much higher temperatures than the one that we set.
08:37We had to waste tons and tons of valuable food.
08:43The lift at minus one is not working as well.
08:47People get stuck in there, so that one is not working as well.
08:50I don't know if I need to smile or I need to cry sometimes.
08:56I need to cry because also the air conditioning system is not working.
09:00Really?
09:01Yes.
09:02Honestly, Giuseppe, it really feels like sometimes everything is falling apart.
09:07Okay, okay, Marino.
09:09I can come now.
09:10Try to solve this problem, please.
09:13If he has any chance of winning three stars this year,
09:18Giuseppe will need complete focus on Crescios over the coming months,
09:22without Naples distracting him.
09:24After all, he's trying to join just 146 chefs in the entire world
09:30who the inspectors have deemed worthy of three stars.
09:34If you want to get to three stars,
09:36then it requires you to devote everything,
09:39everything you possibly have to get to that point.
09:42When chefs are aiming for three stars,
09:46that really is the top level of cooking.
09:49People who want to be the best at what they do.
09:54I think there's zero possibility to achieve three stars if you're distracted.
09:59500 miles from Crescios is another family-run restaurant.
10:13AgroTurismo Ferdi, or Ferdi Wild for short.
10:17Oh, wow.
10:18That is absolutely stunning.
10:19It's tucked away in a small, forgotten corner of the country,
10:24in the remote mountains an hour and a half north of Milan.
10:28Gigi's.
10:29And I've heard they've set their sights on a star.
10:35Buonasera.
10:37Hello.
10:38Buonasera, welcome.
10:39As fine dining restaurants go,
10:50they're never normally as cosy as this.
10:52You can feel the warmth and the family vibe.
10:56Everything that you taste this night is from our farm
10:59and we produce here in our mountains.
11:02I'm very excited.
11:03Super.
11:05OK, here's the Ferdi Basics.
11:07It's run by brother and sister, Nicolo...
11:10Service.
11:11...and Aliche.
11:12We have to be perfect and we have to be ready for everything.
11:16...who've taken over the reins from their dad,
11:18the man who founded the restaurant 35 years ago
11:21and now lives full-time on the mountain,
11:23making all the ingredients.
11:26There's a choice of four sustainably sourced tasting menu experiences,
11:31including, apparently, unlimited butter.
11:34Wow.
11:35That butter made from the cow's milk off of the mountain.
11:41But although the place might look quaint,
11:43they've got big plans.
11:45Nicolo and Aliche want to win a Michelin star
11:48and use it to lure tourists back to a mountain area
11:51that has seen its population half in their lifetime.
11:55It's very ambitious.
11:57And, of course, it all relies on the food being good.
12:03I'm very excited.
12:04Here we go with our waffle.
12:07It's made with a hard-season cheese from the mountain.
12:10We use the caramelised onion, wild herbs and vegetables.
12:14Mmm.
12:21This is mountain food like you've never had it before.
12:24It's like you're having a very fine cheese cracker
12:26with creamy cheese on it.
12:27So this is super fresh.
12:29And everything I'm eating has probably been picked today.
12:31And that's pretty special.
12:34All the food feels very Italian.
12:37Almost like Italy is oozing out of the food.
12:45Oh, dearie me.
12:47Every home needs one.
12:48Every home needs one.
12:49Yes.
12:50All this cheese is made from my dad, Ferdi, on the mountains.
12:5650 different kind of cheese.
13:02Yeah, that's a living thing.
13:04That needs a passport.
13:07Wow.
13:08Let's try this.
13:11Oh, my God.
13:13You know when you get up close and personal with goats?
13:16Oh, here it goes.
13:23Smells terrifying.
13:26Tastes brilliant.
13:28Oh, God, actually.
13:30Sort of lulls you into a false sense of security.
13:32Then the farmyard comes and kicks you in the teeth.
13:36This really is something else.
13:40Trying to wear the Michelin star is really hard.
13:44But what is way more challenging
13:45is cooking exceptional food
13:47using what is just in your immediate surroundings.
13:52That mountain food was great.
13:54And the family atmosphere is really something special.
13:57But Niccolò and Alice have found it hard
14:00taking over the business from their dad.
14:01It's not easy managing a family company.
14:06It's so stressful, but I do this for my family.
14:11Me and Alice, we work together.
14:16New menu, new kitchen, different service.
14:20Every restaurant that wants to win a star
14:28has to impress the inspectors.
14:30Buonasera, papa.
14:32These guys have it even harder.
14:35They need to impress their dad, Ferdi.
14:38And he thinks going for a start isn't such a great idea.
14:43Enjoy.
14:43I started my restaurant maybe 30 years ago
14:49with idea to give to my guests my food and good food.
14:55But Niccolò and Alice changed direction of the restaurant.
15:01It's a different kind of cuisine.
15:04Now it's gourmet.
15:06What about the food?
15:08You liked the food?
15:09Interesting.
15:10I think it's difficult to understand for me
15:14because I never eat a gourmet.
15:18To have a dad in our restaurant make us nervous
15:22because the most important opinion for us is our dad.
15:27We are still kids in some way,
15:30so we need him to be proud of us.
15:34Do you think we are ready for the Michelin star?
15:38I don't know.
15:41I don't know the level.
15:43I don't know this.
15:49Ferdi's day-to-day couldn't be further
15:51from the chaos of a busy, hectic kitchen.
15:56For him, life shouldn't be stressful,
15:59and Michelin means stress.
16:02I love my family,
16:04but no worry,
16:05I call Niccolò and Alice and work very much
16:08in the night,
16:09in the weekend.
16:11It's difficult.
16:13It's a hard life.
16:15They work very hard
16:16for Michelin stars,
16:19but you have to be
16:20always perfect.
16:23This is impossible.
16:24I see my son,
16:26my daughter,
16:27tired every day.
16:29It's difficult.
16:30You sacrifice a lot,
16:34a lot, a lot.
16:35But I think we are building something
16:38for our families in the future.
16:43Our relationship with our father
16:46is not easy.
16:48But to improve,
16:50we need the help from Ferdi
16:52because the mountain is the restaurant
16:54and the restaurant is a mountain
16:56and he has knowledge
16:58of our mountains.
17:05Back down south,
17:07in the basement
17:08of his family home,
17:10head chef Giuseppe
17:11is going for the ultimate,
17:13three stars.
17:14He originally studied
17:16computer engineering,
17:18but now uses his science skills
17:19to invent ground-breaking dishes
17:22in his very own
17:23custom-built food lab.
17:27Ciao, Jeff.
17:27Ciao, Chef.
17:28To try and hit the mark,
17:30he's got a show-stopping big idea.
17:33A teeny-tiny big idea.
17:36My new invention
17:37is a raviolini.
17:39Extreme ravioli.
17:4113 ravioli
17:42in one spoon.
17:44The dimension of raviolini
17:46is nine millimetres.
17:4720 times smaller than normal.
17:49To fill the miniature ravioli,
17:52Giuseppe has created
17:53a smooth cream
17:54made from eggplants.
17:56It's good.
17:57Really.
17:59If I make a big ravioli,
18:01it's a normal ravioli.
18:02I can make the best,
18:04but I don't want
18:05only the best.
18:06It's not enough
18:07for grasses.
18:09I don't like
18:10more small.
18:12I want more small.
18:15I want that
18:15the people to say,
18:16wow,
18:17how a person
18:19can make
18:1913 ravioli
18:20in one spoon.
18:23Maybe 14.
18:24But as you'd expect,
18:26inventing something
18:27good enough
18:28for three Michelin stars
18:29isn't exactly easy.
18:31It's complicated, yeah,
18:33because you need
18:34to balance
18:34the quantity of pasta,
18:37the quantity of filling,
18:38and if you don't close well,
18:40when you cook in the water,
18:42all open.
18:44It's too much big.
18:45I want more small.
18:46Let's do a couple of them.
18:47I know, I know.
18:48I want more small.
18:49Yeah, try, try, try.
18:50Yeah, please, please.
18:50To get the size
18:51of the ravioli
18:52even smaller,
18:53Giuseppe has come up
18:54with the idea
18:55of switching
18:55from square pasta cutouts
18:57to circular ones.
18:59Yes.
19:01Wow.
19:03Wow.
19:03To make 12 portions
19:07of this ravioli,
19:08you need two hours.
19:09Five, six, seven,
19:11eight, nine, 11 more.
19:14What is the difference
19:14between me
19:15and other restaurants?
19:17If you look at this,
19:19it's perfect.
19:21But all can make this.
19:23But what is the difference
19:24between this and this?
19:27It's not a dimension.
19:29The difference is
19:30the quantity
19:32of attention
19:33that you need
19:35to have
19:36for this.
19:39Start to work
19:40with the guys.
19:41Push a little bit.
19:42We need this dish
19:43to be perfect.
19:45Ciao.
19:46Ciao, chef.
19:51Giuseppe's cracked
19:52what he hopes
19:53is an invention
19:54to help him earn
19:55three stars.
19:57But now it's up
19:58to his team
19:58to roll it out
19:59and match
20:00just the master's example.
20:02Hello.
20:03But there's a reason
20:04Giuseppe is the master.
20:07Yes.
20:07This is not good.
20:09This is not good.
20:10This is so slow.
20:12This is not good.
20:13This is not good.
20:14This is not good.
20:15Now I check
20:18with the microscope.
20:20It's not good.
20:23I want
20:23perfect pasta,
20:24perfect filling,
20:25perfect balance.
20:26This is our standard.
20:28Wow.
20:29Good, good start.
20:31I won't let my mother
20:32try before the service.
20:34My mother say
20:35OK,
20:36we serve.
20:36Now we have to make
20:40only a 300.
20:42Welcome to hell.
20:46Once again,
20:47Giuseppe's focus
20:48is interrupted
20:48by his restaurant
20:49down in Naples.
20:50Now you need
20:52to call
20:53the technician
20:54to try to repair
20:56the fridge,
20:58to try to repair
20:59the ice producer.
21:01We have.
21:02But it's easy
21:05if all the person
21:06make their job.
21:08It's so easy.
21:09My standard
21:10is simple.
21:12I want
21:12the perfect things.
21:14I'm stressed.
21:15No,
21:15I'm crazy now.
21:17Chef.
21:18Sorry,
21:18sorry,
21:18sorry.
21:19Marino,
21:20I have the service
21:20now in Gracious.
21:21Please.
21:22Oh,
21:23guys,
21:23come on,
21:24come on.
21:25Service.
21:27Table.
21:28Marino,
21:30what happened?
21:32Okay.
21:34Vengo ora,
21:35masso servizio.
21:36Ciao,
21:37ciao,
21:37ciao,
21:37ciao.
21:39Giuseppe is forced
21:40to abandon Crescios
21:41and race an hour
21:43down to Naples
21:43to firefight.
21:45And it's not
21:46for the first time
21:47either.
21:48Crescios to Naples.
21:50Naples to Crescios
21:51four times per day.
21:53Per day.
21:55Per day.
21:58More traffic.
22:02Oh,
22:05Ciro.
22:06Chef.
22:07What the fucking
22:07arm?
22:09Look at the
22:10quantity of this.
22:11I know.
22:12I know.
22:12Do we have
22:13the pot to wash her?
22:14Chef is not here.
22:16We start the service
22:18in this condition.
22:22Giuseppe has
22:22Marino to help him,
22:24but it's not just
22:25the building
22:26and equipment
22:26causing chaos.
22:27The pot washer
22:39has been suspended
22:40for fighting.
22:42We have to solve
22:43this problem
22:43in a way or another.
22:45But that leaves
22:45them a man down
22:46and a mountain
22:47of dirty dishes up.
22:49Tonight,
22:49we have a very big table.
22:50It's impossible
22:51to walk like this.
22:52It's impossible.
22:54So, Giuseppe,
22:56a two-Michelin-star
22:57chef,
22:58is forced
22:59to do
22:59the washing up.
23:04We have time,
23:05but you need
23:06to push a lot.
23:09Give me another one.
23:14OK, now I am
23:16a professional washer.
23:18Wash these things
23:19because we need
23:1940 minutes.
23:21My time's
23:22in the garbage.
23:32The stress
23:32isn't only
23:33affecting Giuseppe.
23:35The pressure
23:35of shielding him
23:36from all the problems
23:37is getting to
23:38Marino as well.
23:41I love working
23:42side to side
23:43with you,
23:44but having to deal
23:46with all the guys
23:47is extremely
23:48difficult for me.
23:50But it's normal,
23:51Marino.
23:52It's really normal.
23:54Do you ever
23:55ask yourself
23:56if all of this
23:58is worth it?
24:00No.
24:02You know,
24:03it's my job
24:03as a chef.
24:06You know,
24:06I want
24:07to be a chef.
24:09I need to focus
24:11on the project
24:12because we have
24:13Michelin,
24:13Spectre,
24:14Susan,
24:15and the rest
24:18is nice.
24:29Back in the north,
24:31the mountain weather
24:32has closed in
24:33on siblings,
24:33Niccolo and Lice,
24:35as they try to win
24:36a star for their
24:37family restaurant,
24:39Ferdy Wild.
24:39So we have
24:41an outside service
24:42today,
24:43but weather
24:46is not very good.
24:47Seems like
24:48a disaster
24:49is coming.
24:51Too risky,
24:52so we move
24:53everything inside,
24:54okay?
24:55Very quick.
24:55Head chef Alessio
25:10is the only
25:11staff member
25:11at Ferdy Wild
25:12with any
25:13Michelin experience.
25:16It's not a normal
25:17kitchen.
25:18This type of kitchen
25:19is a mountain kitchen.
25:21Mountain,
25:22decide the product,
25:24decide the weather,
25:24decide all.
25:25The weather
25:26really affects
25:27everything.
25:28Seven or eight
25:29tables,
25:30they cancel
25:30because of the weather.
25:32Every time
25:33a table cancels,
25:34it costs
25:35Niccolo and Lice
25:36hundreds of euros.
25:38But tonight,
25:39the storm's caused
25:39an even bigger problem.
25:41Wi-Fi is not working,
25:42it's not communicating
25:43with the kitchen,
25:44and it's all...
25:45No printing?
25:45No, nothing.
25:47Our system is Wi-Fi,
25:48so everything is gone.
25:50Payment systems,
25:51reservation systems,
25:53everything.
25:54The QR code
25:55accesses a digital menu,
25:57massively reducing
25:58paper waste.
26:00Great for Ferdy's
26:01more sustainable ethos,
26:02not so great
26:03if the internet's
26:04not working.
26:06I don't know
26:07what to do.
26:07But no matter how hard you try,
26:16in a high-pressure kitchen,
26:30it's easy for things
26:32to unravel.
26:33Chef,
26:34there was a mistake.
26:35They want to eat the risotto.
26:37Where?
26:37Where?
26:38The wrong order
26:39has been sent out.
26:41I think there was
26:41like a misunderstanding.
26:43We're going to fix it up now.
26:45The kitchen is a mess
26:46because we are writing down
26:48on the order.
26:49It's a chaos.
26:50That's happened
26:51with an inspector
26:52because the rest of it.
26:54How long for the risotto?
26:5611 minutes.
26:57Yes, perfect.
27:01Eccoci qua.
27:09Ciao,
27:10grazie mille.
27:11Ciao.
27:11Ciao.
27:11How was the service tonight?
27:17We are not really 100%.
27:21If there was a Michelin inspector tonight,
27:25we were like trouble.
27:28We need to talk to his father.
27:30We need to take him
27:31from his side to our side.
27:34If we work together,
27:36we secure the future of the monde.
27:39We have work to do.
27:41I'm not.
27:51You know,
27:52there are more Michelin-starred restaurants
27:54in Italy
27:54than anywhere else
27:56in the world
27:56outside of France.
27:58But even here,
27:59with all that history,
28:01only 13 of them
28:02have three stars.
28:03They are just
28:04so
28:05amazingly rare.
28:06and you just
28:08do not win them
28:10without the time
28:11and the headspace
28:12to create incredible
28:13three-star dishes.
28:15So at Crescios,
28:17Giuseppe has to be
28:18laser-focused.
28:20His right-hand man Marino
28:20just must
28:22keep
28:22all the problems
28:24here in Naples
28:24at bay.
28:26But that is
28:27easier said than done.
28:29Antonio just wrote me
28:33that
28:33he will not be able
28:35to make it in time
28:36because
28:37his scooter
28:38had some issues.
28:40It's broken yet.
28:41He cannot move.
28:42The head chef
28:43can't get into work.
28:44I want
29:04a quieter life,
29:05calmer
29:06in a city
29:08that is not
29:09so chaotic.
29:11With Marino
29:13a breaking point,
29:14Giuseppe
29:15has once again
29:16been summoned
29:16for a crisis talk.
29:19I want
29:20that, you know,
29:21I really appreciate
29:22your job here.
29:24How you
29:25try to
29:26solve
29:27all the problems.
29:30Fridge
29:30fighting
29:31and to try
29:33to make a filter
29:34between me
29:35and the problems.
29:37I need a change.
29:39I need a break.
29:41You know
29:41that we are
29:42in
29:43mission inspection season
29:46and without you
29:48here
29:48can be more hard.
29:52And
29:53can I say
29:55any words
29:57to change your mind?
29:59Not trying now,
30:00Giuseppe.
30:01No,
30:01I don't think so.
30:03I need a change,
30:05Giuseppe.
30:05it might be
30:08the moment
30:10for me
30:11to leave
30:11Naples.
30:20I will
30:21miss you,
30:22Marino,
30:23here.
30:25I will
30:26miss you
30:26a lot.
30:27Marino
30:36decided to quit.
30:39Now I lose
30:40the protection
30:41that Marino
30:43gave me.
30:44I lose
30:45the filter
30:46between me
30:47and the problems.
30:49The chef's life
30:50in high dining
30:50is very difficult.
30:52chasing Michelin stars
30:56can be a really
30:57stressful job.
30:59But of course,
31:00that's why in the mountains,
31:03Ferdi is so resistant
31:04to Niccolo and Aliche
31:05trying to win one.
31:07Me and you,
31:08we need to visit that
31:08and see
31:10if it can help us
31:11with the traditional
31:12stuff,
31:13you know,
31:14and he knows
31:15better than us.
31:16Ferdi is dedicated
31:17to pure produce,
31:19authentically made,
31:20something the inspectors
31:21would actually love.
31:23But he hates
31:23the stress
31:24that comes with Michelin.
31:25And without him
31:26fully on board,
31:28Niccolo and Aliche's
31:29dream of a start
31:29is likely to remain
31:31just that,
31:32a dream.
31:33It's important
31:34that we are
31:35all in the same direction,
31:36all the family.
31:37With time running out
31:39before the ceremony,
31:40they want to see
31:41if they can finally
31:42get him on side.
31:44We need to
31:45talk about
31:46the restaurant.
31:48The truth is that
31:49maybe we will have
31:51an inspection
31:51for the Michelin star,
31:53so we want to be ready.
31:55We are a family business,
31:56so we need that
31:57all the family
31:58is in the same direction.
32:00What do you think
32:01about that?
32:02About what?
32:02Michelin star?
32:03Yes.
32:06This is your promise?
32:07Not my problem.
32:11I don't know
32:12if this is necessary
32:13for you.
32:14I don't know.
32:16Michelin star
32:16is not only
32:17about the restaurant
32:18because to stay here,
32:20we need to bring
32:22people up the mountains.
32:24A star from Michelin
32:26will do that.
32:28The Michelin star
32:29can help us
32:30to be, like,
32:31recognized,
32:32you know?
32:34I don't know.
32:34Because we work
32:35very hard.
32:36You work very hard.
32:37You are working
32:38too hard.
32:39Too hard.
32:40Too hard.
32:41For 35 years,
32:44we work
32:44without nobody,
32:46only
32:47ourselves.
32:50So,
32:50it's possible
32:51to live also
32:51without Michelin star.
32:53Important
32:53is to be happy
32:55because the life
32:56is only one.
32:57So,
32:58when I see you
32:59with much stress,
33:01I can be happy.
33:04I work for the best
33:06level that
33:06is possible
33:07because it's
33:08my passion.
33:09I love you.
33:35I love my daughter.
33:38I love my family.
33:40Our family
33:41is very strong.
33:42This I know.
33:43If Michelin star
33:44is important
33:45for our mountains,
33:47for the mountains,
33:49maybe it's
33:50a good thing.
33:52So,
33:53do we have
33:54your support?
33:57If you need me,
33:59I'm working
34:00for you
34:01forever.
34:02What can I do?
34:02I'm ready.
34:04I'm ready
34:05for Michelin star.
34:06I'm ready.
34:18At Crescios,
34:19Giuseppe is also
34:20on the hunt
34:21for parental approval.
34:23Forced to put
34:24the nightmare news
34:24of Marino quitting
34:25to one side,
34:27Giuseppe is focusing
34:27on his newest invention,
34:29the one he hopes
34:30will land
34:31in that third star.
34:32All he needs
34:37now to put
34:37the new dish out
34:38is the boss's approval.
34:42What?
34:43A new recipe?
34:44I'm making a new
34:45plate, look.
34:46Ravioli.
34:49Ravioli?
34:51There are?
34:53There are 20.
34:5420 ravioli?
34:56That's basically
34:57for the two
34:58fornic.
34:58Yes,
34:59fornic.
35:00Yes,
35:00but they're
35:02full of
35:02bananas.
35:04Do you want to
35:05eat?
35:06Are you kidding?
35:06You want to eat?
35:07Of course.
35:07Do you want to eat?
35:08It's finished.
35:13But it's good.
35:14Good?
35:15Do you like it?
35:16Yes.
35:17It's ridiculous,
35:18but it's good.
35:20Can we use it?
35:21Yes,
35:22yes.
35:22Okay,
35:23I'll take it.
35:23Bye.
35:24Bye.
35:24Bye.
35:24Bye.
35:24Bye.
35:24Bye.
35:24Bye.
35:24Bye.
35:24Bye.
35:25Bye.
35:26Bye.
35:26Bye.
35:26Bye.
35:26Bye.
35:26Bye.
35:26Bye.
35:26Bye.
35:27Bye.
35:28Bye.
35:28Bye.
35:33With mum on board at Crescios and dad on board for Ferdi, it's time for a final push in Italy
35:40before the Michelin ceremony.
35:43We're ready?
35:44Yeah.
35:44It's a big night. Ferdi Wild have a VIP in.
35:48Tonight, we have a solo diner, really focused and concentrated on the table.
35:56And over at Crescios, the new extreme ravioli dish is about to be unveiled for the very first
36:03time.
36:03Okay, guys, keep the attention for the item. I want to really fast.
36:08Yes.
36:09As Giuseppe gets ready for his last shot at impressing any lurking inspectors.
36:16But now there is no merino to manage bookings in Naples, so all the reservations have been redirected.
36:42To Giuseppe's private cell phone.
36:49All the call to take reservation or payment transferred to my phone.
36:55All.
36:57And now there is three people in 10 minutes.
36:58A tra poco.
36:59Salve.
37:00Yes, thanks.
37:01Another call.
37:02Do you want to answer?
37:04I can answer?
37:05No, it's my mother now.
37:06Mama!
37:07Guys, Alfredo say, hold the dish on fast.
37:08More fast.
37:09All right, go, go, go, go, please.
37:10Guys, this is the first time for the ravioli.
37:13Come on, come on.
37:14No, no, no, no, no.
37:15Give me a pinch.
37:16The water is getting into each little raviolino and turning the pasta basically into pulp.
37:45Around, not in the centre, okay?
37:46No, no, no, no, no.
37:47Ah!
37:48Si pronto?
37:49In the mountains, Ferdi Wilde are trying to impress their solo diner.
38:03Niccolo has decided to serve the guest himself, even though the rest of the restaurant is fully
38:08booked.
38:09Niccolo is always keen to sell Ferdi's green credentials.
38:24This is historical from our family.
38:26It's like a welcome to the wood.
38:28Recently, Mislan have started to recognise restaurants who adopt a more eco-friendly
38:32approach.
38:33So, holy wild herbs.
38:35This is blueberry and inside cheese from the winter season.
38:39But sustainable ingredients don't mean anything, unless every diner receives them cooked to
38:45perfection.
38:46Let's go.
38:47Okay?
38:48Sono urgenti.
38:49Me le dai grazie per favore.
38:51A fully booked restaurant means Alice has to keep turning tables regularly.
38:56We need to go a little bit faster.
38:59They're urgent because we are fully booked.
39:00So, I need a table.
39:01At Crescios, Giuseppe is also up against it.
39:14The liquid is too much.
39:16As he fights to get his new raviolini dish delivered to diners for the first time.
39:23Fast, fast, fast, fast.
39:25But the tiny pasta pieces are turning to mush.
39:28And there's only a handful of spares.
39:31Go, go, go, go, go.
39:32More, more, more, more.
39:3315?
39:34Five more.
39:35Okay, that's it.
39:36Good.
39:37Oh, 19?
39:38No, it's 20.
39:3920.
39:40Sorry.
39:41It's really good.
39:42Okay.
39:43Guys, service.
39:4420 watertight raviolini are finally ready to serve.
39:46First raviolini done.
39:47It's good.
39:48At Ferdi, orders are coming in thick and fast, and the team are behind.
40:15Aspetta, manca l'ortica.
40:20One check for the one table.
40:22It's burning on the stool.
40:24Solo diner is waiting for his food.
40:27The head chef Alessio is insisting on plating himself.
40:33Time in galley.
40:34Four minutes.
40:35Perfectly.
40:36I check all the dish for this table.
40:39I don't trust in the other guys.
40:42I don't have any idea if the Spectre are happy or not.
40:52I hope that they give us the third star.
40:57If we receive a star, all the stress would be worth something.
41:03Do you think we have done enough?
41:13I don't know.
41:15The team at Ferdi Wild have pushed themselves night in, night out,
41:19to achieve their Michelin dream.
41:21Any day now, they'll find out if it's been enough.
41:33Invite day.
41:35The day when chefs all over Italy are constantly checking their emails
41:39to see if they've received an invitation to the ceremony
41:42and are still in with a chance of winning.
41:51Siiii! Siiii! Siiii! Siiii!
41:54Siiii! Siiii!
41:55Siiii! Siiii!
41:56Siiii!
41:59Che contento era?
42:00Nico 10 ui.
42:01Il sentimento sta qui tu.
42:17Ho questo sentimento!
42:19Ma è davvero?
42:20Si... ci hanno invitato.
42:21Davvero?
42:23¡Bravo!
42:26¡Bravo!
42:27¡Bravo!
42:39Es el día grande.
42:42Los mejores chefs de Italia de Ascendí o Moderna
42:46para este año la ceremonia de Michelin.
42:49Es el aniversario 70 de Michelin en Italia.
42:54Y con los espacios a un premio,
42:56solo Niccolò y el chef Alessio han hecho la viaje.
43:01Desperadamente esperando a una estrella para revivir toda la área.
43:08Así que en la próxima hora, hora y media,
43:11las vidas se cambiará con lo que está anunciado a través de aquí.
43:19La habitación es llena de esperanzas.
43:22Pero en Italia, Michelin no siempre invitó restaurantes detenidos.
43:26Y hay un gran chef que no ha tenido el nodo.
43:30Michelin got the nod.
43:35No, no, no, no, no, no.
43:38Giuseppe.
43:39El ha tenido un gran saludo.
43:41El ha tenido un gran saludo.
43:42Un gran saludo.
43:43Pero después de todas las horas perfectas
43:46de los horas perfectas su pequeño raviolino,
43:48sus tres sueños son los tres sueños.
43:51El ha tenido que esperar.
43:52Si un otro chef recibe una invitación,
43:55estoy feliz con él.
43:58Pero en este momento,
43:59para mí, lo más importante es que
44:01intentar recuperarlo y rechargar mi batería.
44:04Necesito gastar otro año perfecto en todos los detalles para probar el parámetro.
44:14Buongiorno.
44:15Buongiorno.
44:16Buongiorno.
44:17Buongiorno.
44:18Benvenuti alla cerimonia di presentazione della guida Michelin Italia 2025.
44:25Andiamo subito a scoprire i nuovi ristoranti stellati che riceveranno una stella Michelin.
44:32So I can see the 30 wild boys.
44:36They look terrified.
44:38But it's understandable.
44:39They want this so much.
44:41It could be the biggest day of their lives.
44:44Partiamo.
44:46Ristorante.
44:48Cetaria.
44:49Salvatore Avallone.
44:51Baronissi.
44:52Salerno.
44:55Ancora.
44:56Margot Garattoni.
44:58Equilibrio.
44:59Cannavaciola Le Catedrali Bailacqua.
45:02Dissapore di Andrea Catalano.
45:04There's so many.
45:06Serre Ville Fiesole.
45:08O me o il mare.
45:09Contrada.
45:14How many know Furly Wild?
45:16Don Alfonso a 1,890.
45:2232 stars so far.
45:26This could be the last one though.
45:29I got to where they Jessica Roswell Modena.
45:36Bravia tutti.
45:3833 nuovi stellati d'Italia.
45:42That's it for one stars.
45:44Just because you get an invite to initial awards.
45:45Doesn't mean you win anything.
45:46There's no guarantee.
45:47Allora proseguiamo con una tematica particolarmente importante, quella della sostenibilità.
45:53We would like to put a spotlight on those inspiring restaurants that are leading the way to a more sustainable and ethical approach of gastronomy.
46:06Green stars.
46:07These are special.
46:08You know, only 3% of restaurants recommended by Michelin have a green star.
46:13Il premio speciale.
46:14La stella verde Michelin.
46:16Come on, man.
46:17Come on, man.
46:18Come on, man.
46:19Come on.
46:20Come on.
46:21Come on, man.
46:22Come on.
46:23Come on.
46:23Come on.
46:24Come on, man.
46:25Come on, man.
46:26Come on.
46:27Come on, man.
46:28Come on, man.
46:29Come on.
46:31Anyway, for example, we have a emergency.
46:33And we're gonna come back to about the field of souvenirs.
46:34All right.
46:35Come on, man.
46:36Come on.
46:37Aggiungermi sul palco.
46:47Agriturismo Ferdi.
46:49Alessio Manzoni, Lena, Bergamo.
46:55Oh, come on, guys.
46:59A green star for Ferdi.
47:02These things are a huge deal.
47:05And in terms of shining a light on the restaurant,
47:07bringing people to the area,
47:09it's an absolute godsend.
47:12What an achievement.
47:13Come ti senti?
47:15Sono state belle nottate, diciamo.
47:18Molto belle.
47:21Ma va? Bene, siete felici?
47:24È un riconoscimento per tutta la montagna.
47:26Penso che siano importanti perché danno forza alla montagna
47:29e quindi a chi ci vive.
47:31Quindi, diciamo che dà speranza.
47:34E si parte così, no?
47:36Una nuova inizio di altre cose.
47:39Devi essere te e far passare sta roba ai tuoi ragazzi.
47:42I love you.
47:44Noi.
47:44Noi.
47:44Noi.
47:45Noi.
47:45Noi.
47:46Next time, the roadshow moves on to California
47:53Where a young chef, new to the Michelin game, battles his ultra-demanding boss
48:01There is a ton of pressure on DJ
48:03There is no hiding for him
48:05Am I good enough to do this?
48:07And a brilliant chef, in an idyllic location, goes for the ultimate three Michelin stars
48:14Faster, faster, let's go, let's go
48:16Let's go, let's go
48:46Let's go, let's go
48:48Let's go, let's go
48:50Let's go, let's go
48:52Let's go
48:54Let's go
48:56Let's go
48:58Let's go
49:00Let's go
49:02Let's go
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