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00:00¡Gracias!
00:30I've interviewed top chefs all over the world, and they all say the pinnacle for every
00:37chef, the greatest award a restaurant can get is a star, a Michelin star.
00:45To win one, you have to impress Michelin inspectors who have never let anyone in on their mysterious
00:51methods 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, I want three stars, or going bust.
01:09I'm losing about $20,000 a month.
01:12We follow chefs around the world, pushing themselves to breaking point over the course of an entire
01:18year.
01:19We're going to beat it out of you to get to that second star.
01:22From London to Los Angeles, let's go faster, faster, let's go, let's go.
01:26From the mountains of Italy to Mexico City, all culminating in glitzy award garnets where
01:35lives will be transformed.
01:37One, Michelin star, two, this is everything.
01:41I love eating in California, exceptional fresh ingredients, always in the sunshine and some
01:54of the best wine in the world.
02:01But don't tell our French friends.
02:03California hasn't always had the easiest relationship with Michelin.
02:09A former Michelin head once said, and I quote, the people of Los Angeles aren't real foodies.
02:24They're not too interested in eating well, but just into who goes into which restaurant
02:29and where they sit.
02:31Ouch.
02:32But that's all changed.
02:36Nowadays, there are 87 starred restaurants in California.
02:40And everybody's talking about who might be next to join them.
02:43At the Michelin ceremony in ten weeks' time.
02:51One of the contenders has already got one Michelin star and now is chasing two.
02:56But the location is bizarre.
02:58What?
02:59Surely it's not here.
03:01It's in a mall in the sleepy LA suburb of Encino.
03:06It's one of those strip malls where I don't recognise a single brand.
03:10What I can see, pain management, surgery centre, baby clothes shop, hair salon, Pilates studio.
03:18Oh.
03:19You get a massage when I'm here.
03:22I wonder if they've got their Michelin plaque outside.
03:27Sorry.
03:28Do you know where Pasta Bar is?
03:30Yeah.
03:31See that plaque on that door that doesn't have any symbols?
03:34There.
03:35I'll take you.
03:36Come on.
03:37Oh, yeah.
03:38Pasta Bar.
03:39Tiny little Michelin star there on the plaque.
03:43This is it.
03:46Thank you.
03:47This is so unusual.
03:54Thank you so much.
03:55Good evening.
03:56Welcome to the kitchen.
03:57Thank you.
03:58Nice to meet you, man.
03:59Pasta Bar has held its Michelin star for three years now.
04:03Head chef DJ serves up a 12-course menu.
04:06The first pasta you get is raviolos stuffed with Thai-inspired ingredients,
04:11with a tumka over the top.
04:13Mmm.
04:14That is great.
04:15He mixes handmade Italian pasta with global flavours, and hearing the team call out the orders...
04:22Green to Cav.
04:23Green to Cav.
04:24Green to Cav.
04:25...is awesome.
04:26Green to Bass.
04:27Green to Bass.
04:28Nice job, chef.
04:29The second pasta, which is our Oaxacan Cavatelli.
04:35This is gorgeous.
04:36It was a shame to pull it apart.
04:38And then we hit you with Japanese capoletti with fermented mushroom dashi that takes us like a week to make.
04:46That dashi is insane.
04:48Yeah, gorgeous.
04:49I haven't had pasta like that before.
04:51I love the look on people's faces when they finally get the pasta and they're like, what is this?
04:59Mmm.
05:00What is your pasta?
05:01That's perfect.
05:02Green to Tag.
05:03Green to Tag.
05:04Green to Tag.
05:05Green to Tag.
05:08It's so cool.
05:09Feels like you stumbled across a little secret kitchen of the highest degree.
05:14In my opinion, this food is easily raced up.
05:17Green for Tag.
05:18Green for Tag.
05:20Oh, Mr. Shout-out.
05:22No.
05:23DJ's not happy with me.
05:25I'm sorry, DJ.
05:26I'll be up to scratch at some point.
05:33What you need to know about DJ is that he didn't win Pastabar's star.
05:37He took over as head chef less than a year ago.
05:40In fact, before coming here, he'd never run a Michelin star kitchen before.
05:45I didn't have any formal training.
05:47Started at an Applebee's as a host when I was, like, 14.
05:50He realized that I was not meant for the front of house.
05:53Threw me in the back with the rest of the Pirates.
05:56There was a lot of learning to do really quickly, and it did not come easy.
06:01Pass back.
06:02But sometimes the best way to learn is the hard way.
06:05So, if he was to retain this year, it would be his first star.
06:10Trouble is, it's not just one star Pastabar are going for.
06:14It's two.
06:15DJ's boss is the ambitious restaurateur Philip Franklin Lee.
06:23Right now, we have restaurants spanning from Seattle to Miami and everywhere in between.
06:29I want to get a star in each one of those cities.
06:32A chef who used to work in Michelin star kitchens, Philip's flown in from Texas to check that DJ is on track.
06:39We've had one star for three years, so whenever I can get back to California, I always want to see some progression.
06:46A new dish on the menu, a new style, a new idea.
06:51I want to see us actively striving to get that second star.
06:55And that's because, even though it has a star, Pastabar doesn't currently make a profit.
07:01Two stars could bring in up to 40% more business.
07:05A second star would definitely put more butts in seats, and that is very important.
07:13Economically, it would be really nice to turn a restaurant that doesn't make money into a restaurant that makes money.
07:21Getting a second star will allow it to start making money.
07:28Oh, we got Chef Philip.
07:30We got a Chef Philip in building.
07:32This will be the first year that DJ will be solely accountable.
07:36There is a ton of pressure on DJ.
07:40There is no hiding for him.
07:42All right, y'all.
07:44Lot on the line this evening.
07:46First of all, introducing the man who signed your paychecks.
07:49We got Chef Philip in the kitchen.
07:52All the way from Austin, Texas, ladies and gentlemen.
07:55As you all know, we're not trying to get one star this year, we're trying to get two.
07:59So know that you guys are killing it, but know that we're going to beat it out of you to get to that second star.
08:06Because we're going to keep pushing.
08:08You guys see the finish line tonight?
08:10What do we do?
08:11Sprint.
08:12We go faster, all the way to the end.
08:14Anybody got anything else?
08:15Let's go.
08:20Damn, no time.
08:21Moving from one to two stars is super hard.
08:27There are only 12 two-star restaurants in the whole of California.
08:31To try and get there, Phillips tasked DJ with inventing some new dishes.
08:36Well, you're coming up to Michelin season, which I had been thinking about.
08:40And I wanted to do something to just be the kind of showstopper.
08:46We're doing an uni pasta for Chef Philip.
08:49Yeah?
08:50Thank you, chefs.
08:51Uni is Japanese for sea urchin.
08:54It's the kind of ingredient that DJ hopes will be the making of a two-star dish.
08:59So the new tagliolini on top, crispy black brioche breadcrumbs, some crispy basil,
09:05and then that beautiful tongue of Santa Barbara uni finished with a little bit more of that freshly grated truffle.
09:10I smell a lot of truffle.
09:16So here's my problem typically with uni pasta.
09:35You have to put so much sea urchin for it to taste like uni.
09:39The sauce is very acidic.
09:41Yeah.
09:42Right?
09:43It's very, very, very lemon forward.
09:45Now let's try another one?
09:46Yeah.
09:47And let's try it and make it as sexy as possible.
09:50DJ will keep working on the dish.
09:53But for now, he has to focus on service with the boss watching on.
09:58Order in.
10:00Two tasting.
10:01Two tasting.
10:02It's a full house tonight, and Philip wants everything running to what he thinks is a two-star standard.
10:08My name's Jennifer.
10:09I'll be your sommelier this evening.
10:10I hope you enjoy it.
10:11Green, one bread.
10:12Green, one bread.
10:13I'm typically never coming in and not tinkering a little bit.
10:22You see how it's like this?
10:25Get everything straight.
10:27Absolutely, chef.
10:28We should never look at ourselves and say, this restaurant is finished.
10:32What we should do is we should look at ourselves and go, Dan, that's dope.
10:35How can we make it doper?
10:37It shouldn't look burnt.
10:39It should look roasted.
10:40Green for Lou.
10:41Green for Lou.
10:43Just say green for Lou.
10:46Yeah.
10:47Just have him call back Lou.
10:49Just say Lou?
10:50Yeah.
10:51I mean, Chef Philip has a lot of great ideas, but I think in a short time span that he's
10:56here, it could just be a lot for this staff to kind of handle.
11:00Walking to.
11:01Walking to.
11:02You know what I think it is?
11:04Instead of saying walking to, they're saying walking to.
11:07Sounds forced.
11:08Like they don't enjoy doing it.
11:10Word.
11:11You know what I mean?
11:12Yeah.
11:13You know what I'm saying?
11:14I feel you.
11:15Let's go.
11:16Five, six.
11:17Other parts, what you want is this thing to be nice and big and airy.
11:20See how much different that is?
11:22Yes, Chef.
11:23I eat the salad in 30 seconds, Chef.
11:25Because still.
11:26Let's go quick on that, guys.
11:27Yeah?
11:28It's nicer than what it was a second ago.
11:30Yes, Chef.
11:32I know you're getting a lot in every single ear you have right now.
11:36Yes, Chef.
11:37Love you.
11:38It's a very delicate dance.
11:39It's a very delicate balance.
11:41You know, while we love having Chef here, it throws the whole team off.
11:46All right, guys.
11:4760 seconds.
11:48I need to be walking this.
11:49Yes, Chef.
11:50Let's go.
11:51Faster, faster.
11:52Let's go.
11:53Let's go.
11:54Let's go.
11:55Let's go.
11:56God damn it.
11:57Whoa.
11:58Whoa.
11:59Whoa.
12:00Whoa.
12:01Careful.
12:02Final wipes.
12:03Let's drop sauce and get going.
12:04Yes, Chef.
12:05It's super stressful having Chef Phillip in here, but he's put a lot of trust in me.
12:09You can't really let him down.
12:11I think DJ has a ton of strengths, but it's hard to say, you know, whether or not I've put
12:18all my chips in on the right guy.
12:20500 miles from Los Angeles, on Northern California's remote Pacific coast, is an amazing restaurant
12:37operating at exactly the level Phillip wants DJ to reach.
12:41Hello.
12:42Good to see you.
12:43Welcome to the Harbour House Inn.
12:48Matt Cameron has held two Michelin stars here for the past three years.
12:54This year, he's aiming for three.
12:56When I think of a three-star restaurant, what that means to me is I'm going to source the
13:01best products I can, highest quality.
13:03We're going to treat them with respect.
13:05It's not spending the most money on ingredients.
13:08Caviar doesn't fucking matter if the dish sucks.
13:11At Harbour House, Matt serves up a constantly evolving 12 course menu with every ingredient
13:18like abalone, wildflowers and California pine, sourced, grown or foraged locally.
13:26The food is spectacular.
13:28And to achieve it, he demands his chef's work in near total silence.
13:39Miguel, what happened?
13:41Slipped.
13:42Please, just watch the noise.
13:43Yes, Chef.
13:45The volume in the kitchen is really important to me.
13:50Please.
13:55We would like a really, really quiet kitchen.
13:58When thinking about what it means to be a three-star restaurant, what they'll say is,
14:03oh, it's the food on the plate.
14:04But how you get to the food on the plate is working in this mindset of super focused.
14:09Putting something down silently, guess what?
14:11You're fully focused.
14:12You're fully in tune with what you're doing.
14:14So, yeah, we try and just definitely keep it as quiet as possible.
14:17Yes.
14:19Service, please.
14:20Table two.
14:24Every day, we're kind of striving for excellence across the board.
14:28Be a swamp.
14:29It's just a mind state before you get into the dining room.
14:32Hi.
14:33How are you two?
14:34I think what we do here is unique to us and I wouldn't cook the same food or have the same style of service if I worked in a city.
14:47It was Matt's experience in cutthroat San Francisco kitchens that led him here in the first place.
15:00After years of working in San Francisco, I was pretty burnt out.
15:04Didn't want to cook in a city anymore and wanted to make a change.
15:09I started a notebook of this fictional place that one day I wanted my restaurant to be like.
15:19Near the ocean, I want to be able to grow food and I want it to kind of feel raw.
15:25And that kind of leads us to where we are today where now I'm able to say nature's in charge at Harbour House.
15:34The remote location is one of Harbour House's best qualities.
15:39But it's also the most challenging.
15:42Even with its two stars, Matt is finding it hard to convince enough diners to make the three-hour trip from San Francisco.
15:49I'm going to pour you some champagne to start off the evening here.
15:57Tonight, they're only half full.
15:59And one of the bookings hasn't turned up.
16:03You think 21's a no-show?
16:05No.
16:08Are they staying with us?
16:12A lot of times when guests aren't staying with us, they underestimate the drive and the windiness.
16:18So, you know, maybe someone got car sick or they're out of service so they can't call in.
16:25I don't think they're going to come.
16:29Being in this location, we're not going to fill a seat if nobody shows up.
16:32You know, no one's going to walk in off the street like, oh, I'll take that seat.
16:35So it definitely harms us.
16:38Only 13 restaurants in America have three stars.
16:4113.
16:43And so joining that small club could turn this remote restaurant into a bucket-less destination.
16:49As far as the accolades go, it's super important.
16:51Nobody really came the first year.
16:54That first star kind of saved the business at the end of the day because people started to come.
17:00The second star, there's people that come here for that.
17:04We have three stars.
17:05We'll be busy year-round no matter what.
17:08You know, it's a powerful tool and would definitely change this place for the better.
17:13Back in L.A., in upmarket Santa Monica, is another contender for Michelin this year.
17:35The high-end French Bistro Pajoli.
17:38That means not pretty in French, by the way.
17:41It's a nice part of town, this.
17:44Hi!
17:48Do we have a better portion?
17:51I like the space.
17:52It's a bit of a riff on a French Bistro.
17:54I like the loft in nature, the exposed beams, exposed brick.
17:58And there is Chef Dave.
18:02Pajoli is the passion project of chef and owner Dave Baron,
18:06who has an impressive Michelin pedigree.
18:08We have four ducks on the board.
18:10How many do we have cooked?
18:11Three.
18:12OK.
18:13Before opening Pajoli, he'd worked in multiple Michelin-star kitchens,
18:17including Chicago's Three Star Alinea, one of the most iconic restaurants in America.
18:23Let's go into 62.
18:25But for this place, Dave wants something different.
18:31Pajoli is about my love for classic French cuisine through the lens of California produce.
18:38I want people to leave here and feel like they understand a part of me.
18:45OK.
18:46Let's have a look at this menu.
18:48The prices are quite punchy, but then again, we are in L.A.
18:52There's a ratatouille for $60 and a $65 chicken dish with champagne and morels.
19:01They're one of the most expensive mushrooms you can buy.
19:04It's really hard to operate at that kind of level, at that price point, without a Michelin star.
19:14The thing about a bistro is a bistro is not fussy, right?
19:18It is comforting and it is delicious, but one of the things we never sacrifice here is quality.
19:24Luxury ingredients are expensive.
19:27Just because it's more casual doesn't mean we can't give a little wow factor.
19:31Right, so this is the Gougere Madame.
19:34It's choux pastry stuffed with a sauce Mornay.
19:37And then you're just going to want to use your fingers and just do it in one bite.
19:40Down the hatch.
19:41Yeah, enjoy.
19:42Thank you very much.
19:43It's a pretty little dish.
19:45Done in one.
19:50Mmm.
19:51Fun little dense cheesy bite.
19:54It's hard knocks like that.
19:59This is the Duff Confit.
20:00There's going to be preserved cherries over the top, savoury custard and a country bread.
20:05Wow.
20:06Be very, very careful.
20:07That whole dish just came out of the oven, so it's really, really hot.
20:10Thank you so much.
20:12Whenever I'm told, don't touch something as hot.
20:16You just have to touch it.
20:18That is hot.
20:23Really good textures from the crunchy bread.
20:28And you have that really delicious rich duck and sweetness from the preserved cherries.
20:33That's gorgeous.
20:36Dave really knows how to cook Michelin quality food.
20:40A star should be within his reach.
20:41But the thing is, Pajoli and Michelin already have serious history.
20:54When we opened like five years ago, we hit it out of the park right off the bat.
20:58And we won the Michelin star.
21:01It was awesome.
21:02We had an incredible uptick in business for that first six months after we had a star.
21:07And then pandemic hit and everything closed.
21:10When you reopen, costs are higher.
21:13We had to shrink our menu and it was not the elevated Michelin star place that it was when we opened it.
21:19And then we lost our star.
21:21I think we lost like 30, 40% of covers immediately.
21:26It was really a humbling moment.
21:28There was a lot of anger, frustration.
21:31And for like six months when we were at a creative rut, I basically redid our whole opening menu.
21:38And that's kind of led us to the path of where we are now.
21:43Now we have to push even harder to get it back.
21:54If awarding a star is the best part of the job, removing a star definitely the worst part of the job.
21:59It's a necessary part of the process.
22:03If we have a Michelin star where the level has dropped, we owe it to our readers to tell them this place is no longer worth a star.
22:11We know how much these stars mean to the chefs, but we don't owe chefs anything.
22:22Since losing the star, Dave's thrown everything he's got at the restaurant, leaving little time for anything else.
22:30How's your cracker?
22:32Yeah, is it good?
22:34Yeah.
22:36Jamie and Harvey usually try to come a couple times a week after nap time.
22:39I don't get to be home with them as often as I like.
22:42It is hard.
22:44This place kind of becomes your home.
22:45I do worry about Dave. I, of course, want his dreams to come true. I want those accolades that he has had before to come back. I know some of his happiness does come from these things.
22:59Yay!
23:00There's a lot of people needing his time and attention, so it's definitely not easy.
23:07One of those people is Dave's COO, Anne Singh, who's concerned that the pursuit of a star makes the menu too expensive and has put the business at risk.
23:18In good news, our July revenue is slightly higher than last year. In bad news, we still lost money.
23:26What?
23:28Well, you got the increase in minimum wage that happened July 1st. Insurance went up about 30%. This place is just, it's so much money to just open the doors.
23:37The issue that I'm having is that cost, frankly, like, we have to charge $65 for an entree.
23:45Yeah.
23:46It's real cost because we're not serving garbage food and we have a lot of labor.
23:50I mean, I wish I could say I was sitting back just getting rich off it, but frankly, I'm not.
23:54The amount of revenue that we have to make a day to break even here is just a really high bar to clear.
24:02I need to figure out what's the next step forward for the restaurant.
24:05All right, we've got 15 minutes and we're all set up, ready to go.
24:21We should have.
24:23It's staff lunch at Pastava. DJ and the team are still catching their breath from Phillip's visit.
24:29Right now, holding onto the star they already have feels like a reach.
24:33Let alone trying for two.
24:36It was a bad weekend, right?
24:38Yeah.
24:39There was a lot of things that were being told and I think that there was a lot of frustration around who to listen to.
24:43Yeah.
24:44I think there was some good points, but I think they were just kind of sprung upon.
24:48There is such a thing as the right time and the right place to have the argument about stuff.
24:52Absolutely.
24:53Look at the positive of it.
24:54It highlighted little tiny cracks we have in this system that are good things to work on.
25:00Yeah.
25:01Yeah.
25:07Chef Phillip can be a lot.
25:09There can be a lot of frustrations with him coming in and ripping things up.
25:13But at the end of the day, that's how you get better.
25:16You don't grow when you're comfortable.
25:21Retaining a star is difficult in its own right.
25:24But as far as what is needed to go from one star to two star, I don't really know.
25:29They don't come out and tell you this is what you need for one star, this is what you need for two star.
25:34So pushing a team to get something that you don't really know how to get is fun.
25:44The worst outcome would be losing a star.
25:47The chef that lost a star, I think in my book, that's time to move on.
25:51Losing a star is a real possibility.
25:55And right now, keeping it matters more than ever.
25:59Restaurants in California are really struggling.
26:02Over 65 top restaurants have closed in the last year.
26:06Pushed out of business by a massive jump in the cost of labour and ingredients.
26:11So for fine dining restaurants who often operate to super thin margins,
26:16it's going to hit you really hard.
26:19So right now, if you don't have a star, you're on a knife edge.
26:26At Pasta Bar, DJ's determined to get the team back on track.
26:30And he's starting with the basics.
26:33Maybe you should show them the hold first.
26:36So it's got to be flat and no thumbs on the plate.
26:39So like this right here.
26:41The open kitchen means the chefs are always on show.
26:44So they've got to nail the art of presenting their dishes, not just cooking them.
26:48So to wipe this whole entire plate and then be like...
26:51You know what I mean?
26:55Rookie chef Danny needs a little extra practice.
26:58Tonight I run my first course.
27:00I've been rehearsing for like the past hour.
27:02Hello, my name is Daniel.
27:04I'm not really comfortable talking.
27:06It's not something I really want to do or like doing, but it's a part of the job.
27:10So...
27:13It's got to feel relatively choreographed.
27:15This will be our raviolo with charred pineapple.
27:19It can't feel like we've done this for the first time tonight.
27:22This is our raviolo.
27:24Inside you'll find king Russian crab.
27:26Russian king crab.
27:28Hello, you two.
27:29Welcome into Pasta Bar.
27:30To finish you off is going to be...
27:32Don't say finish you off.
27:33Yeah, no, I know.
27:34How would I...
27:35Finish you off sounds like you're about to murder her.
27:38Those thousand little things have to be executed perfectly all the time.
27:42Let's go!
27:45Ready, Danny?
27:46Yes, chef.
27:47Deep breath.
27:48Rip it up, baby.
27:49Good evening.
27:50How's everyone doing tonight?
27:51I got dashi coming in 20 seconds.
27:5220 seconds, perfect.
27:54Your first pasta course.
27:55This is our raviolo.
27:56Inside you'll find a Russian king crab.
27:58Fermented fresno puree.
27:59Roasted macadamia.
28:01As well as charred and fermented pineapple.
28:03Enjoy.
28:06Fuck yeah, Danny.
28:08Hell yeah, bro.
28:09It's a very different vibe tonight.
28:11I mean, I think you can just see it.
28:13You guys are crushing it tonight.
28:15It's a lot more controlled, calm, collected.
28:18Just overall better.
28:21The ultimate dream, of course, would be to take home two stars.
28:24But there's always this thing in the back of my mind without formal training.
28:29Do I have what it takes?
28:30Am I good enough?
28:43At Harbour House in Northern California, Matt and the team are still chasing that third star.
28:49And tonight might be their chance.
28:51Front of House Captain Jacqueline has noticed an unusual booking.
28:57What do we have this evening?
28:58So, one of our tables, one specifically, is making me kind of red flag energy.
29:04Okay.
29:05Both of them have accents from Europe.
29:06And they're also doing one non-alcoholic pairing and one white pairing.
29:09And the pairings is another major indicator.
29:10That's a big one.
29:11Okay, it's a good job.
29:12Thank you, Kelly.
29:13So, we talked to Jacqueline about some of the tables tonight.
29:18Definitely someone we want to flag as a special guest.
29:20Just keep an eye on them.
29:24Tom, yeah, this is Dan from Harbour House Inn.
29:26With the news, Matt wants to do something special.
29:29And sous chef Dan's just heard a local fisherman's got some unusual purple sea urchins.
29:34A step up from the red urchins everyone else is using.
29:37Thank you very much.
29:38We'll see you in a bit.
29:39Bye.
29:40We always say that nature is in charge here and this is a perfect example of what that means.
29:45Hi.
29:46Hi there.
29:47Bringing you some uni today.
29:49Purple sea urchin is one of those ingredients that can contribute to us having a singular experience
29:54because no one else is really serving this in Northern California.
29:58So, we want to be at the forefront of that.
30:00What do you think?
30:06I think we'll do this on tempura and a line of urchin or kind of spread out.
30:10Sure.
30:11Thank you.
30:12Cool.
30:13Sounds good.
30:15The suspicious guests have arrived.
30:18Tonight, they'll be the first to try the purple uni,
30:21which Matt is serving raw on a tempura of homegrown maitake mushrooms.
30:26A lot of restaurants in this town where you R&D a dish for weeks, could be months,
30:31until you get it right.
30:32Chef Matt will just find something that looks delicious and we just cook it.
30:38People ask, like, what type of cooking is this?
30:40For me, it's almost like a jazz style of cooking where we're just kind of going with the flow.
30:45I'm just going to go to table one.
30:47Even when we have potential inspectors, the menu that we're serving every day is what I feel is to be the best menu we have.
30:54This is quite a special course for us to showcase with the purple sea urchin tonight.
30:58I definitely have a love-hate with Michelin.
31:06You're trained to look at this red book like it's the Holy Grail.
31:11There is a respect for it, but trying to always guess, hey, who is that person, can drive you mad.
31:17They loved the purple sea urchin. They said the flavor of it was nice and selenic and mild.
31:25They loved the texture more than anything, though.
31:27Cool. Thank you.
31:28Mm-hmm.
31:32If we were getting inspected tonight, I would definitely be super proud and happy with the final outcome of the dish, for sure.
31:38That's all we can really do, right?
31:49With the ceremony creeping ever closer, Matt's making the long trip to L.A. to catch up with some of his star-chasing friends, including Dave from Pajoli.
31:59Sit, sit.
32:01Safe to say there's only one thing on their minds.
32:05I don't know what the difference is and where that line is between one star and two and three. Nobody does.
32:11Somebody does.
32:13Somebody does.
32:15In a back room in France somewhere.
32:18You take a test, you don't know how many times a year, you don't know what's on it, and you don't even know how to pass.
32:24Yeah.
32:25We never expected to get a star, ever, in a million years.
32:29Somebody gave it to us without us even asking, and it's incredible.
32:33But yeah, what about the day that somebody says, oh, we don't think you deserve it anymore?
32:37That's, that can be catastrophic.
32:39Yeah, it tanked our restaurant.
32:41We lost, like, 30 to 40% of our business.
32:45It's like Harbor House.
32:46If you lose a second star, less people are gonna make the drive out there, so I think about that stuff all the time.
32:52The problem with Michelin, you know, I can sit here and say I don't care about it, but at the end of the day, those things do bring in customers, which allows you to continue to do the thing that you love doing.
33:01Yeah.
33:02Well, it's a difficult balance.
33:03The vicious circle, I believe they call it.
33:04Yeah, the vicious circle, the snake biting its own tail.
33:06Yeah.
33:11The sword duck, cod, veg, and a baguette.
33:14Over the past weeks, Dave's been doing some serious thinking.
33:19For a while, I've been falling apart, beating myself up over these ideas that, like, is this Michelin worthy?
33:26I looked at it, I was like, I don't like this restaurant.
33:30I don't like what we're trying to do with it, and we just need to stop.
33:33Dave's putting the business ahead of chasing a star, and focusing on making Pajoli a great neighbourhood restaurant.
33:42Now, we're transitioning Pajoli from an a la carte menu to a prefix menu, so we can actually manage our costs better, and in turn, give you more value for the money.
33:51For the bar menu, he's trying something new.
33:58If you'd have asked me five years ago if I'd ever serve a burger here, I'd have choice words for you.
34:03I love that.
34:05But being Dave, it's no ordinary burger.
34:08It's a bougie burger.
34:10Casey was working on basically his version of, what, a Culver's Butter Burger?
34:15Yeah, I'm from the Midwest, so a butter burger, but, like, in a bar burger.
34:19It was a tenderloin and dry-aged beef.
34:21I think it's kind of the burger that we'd all want to eat.
34:24To check if it's menu ready, one of Dave's friends and investors has come in for a taste test.
34:32Oh, my God. Oh, my God. Oh, my God.
34:35So you get the first one.
34:36This looks amazing.
34:37Pure joy on that guy's face.
34:41He's not making eye contact, which means he's into it.
34:44It's like a perfect steak in a burger.
34:47Oh, I've been begging for a burger.
34:49Is it okay?
34:50Awesome.
34:51Did you already finish it?
34:52Oh, yeah.
34:53It's okay?
34:54Fucking awesome.
34:55It looks great.
34:58Dave's wife, Jamie, also approves.
35:01Okay, let's go find him.
35:04It feels like a weight's been lifted.
35:08Hey!
35:09Hi!
35:10Obviously, you love the accolades and you love being a part of that very prestigious club.
35:16It's something I'm sure we'd love to be a part of again one day.
35:20But, man, if I...
35:22I've got to be honest, it's kind of a relief.
35:27This restaurant, I really pushed it hard to make it fancier than it should have been.
35:33Yay!
35:34Yay!
35:35Yay!
35:36Yay!
35:37She shakes.
35:38In theory, a burger doesn't play into the fine dining background.
35:42But, we're always trying to unlock the code of what works for Michelin.
35:48And that's the problem.
35:50When I opened this restaurant, the goal was always the neighborhood bistro.
35:55And I think we're getting very close to what I want it to be.
36:11Dave may have counted himself out of the running.
36:13But at the strip mall in Encino, the clock is ticking.
36:17Today, owner Philip is due back to see if the team's on track for that second star.
36:23Give me a few minutes on testers.
36:25Don't put them up early today.
36:26Yes, Chef.
36:27Everyone's bracing themselves.
36:29It's calm before the storm, boys.
36:31Oh, my God.
36:33I'm freaking the fuck out.
36:38DJ spent the last few weeks reworking the sea urchin pasta.
36:42The dish that fell flat on Philip's last visit.
36:45The last time Chef Philip was here, he did have a couple notes about the uni dish,
36:48kind of, that I put my own little spin on.
36:51Took a little bit to kind of heal from that.
36:53But we're a better, stronger crew because of all of that.
37:01Last time we had that conversation about how you were going to take them to that next level,
37:05going for the second star.
37:06How's their morale?
37:07How's feedback?
37:08I mean, a lot of the guys were pretty shaken up by your visit, I think.
37:12Which is kind of your MO.
37:14I hope I came across the way I intended, which is we are here to have fun.
37:19But we're here to have fun and get that second star.
37:21Yeah.
37:22I mean, that's always the vibe.
37:23There was a lot of talk about where we're going from here, what we're doing from now on.
37:27And we ended up changing the uni dish.
37:30It's so good.
37:31Really?
37:32It is fantastic.
37:33I am really excited about it.
37:34Yeah.
37:35I am excited to try it.
37:41All right, Chef, so it's a new tagliolini.
37:43Hand cut, infused with black truffle into the pasta.
37:47Sauce in a Santa Barbara uni cream.
37:50A little bit of truffle shaved into it.
37:52Finish with that beautiful tongue of Santa Barbara uni.
37:54It's very different from the last one.
38:04Yeah.
38:05On uni.
38:06Yeah.
38:07It's delicious.
38:08It's delicious.
38:09I like it a lot.
38:10I think it's great.
38:11Cool.
38:12So running this tonight?
38:13Yeah, running it tonight.
38:14Let's go.
38:15All right, you guys.
38:17Big night tonight, starting off a big weekend.
38:20On the menu, we have the new uni pasta tonight.
38:23Just keep that in mind.
38:24Dig into that.
38:25Also, it is still Michelin season.
38:27We are still focused on grabbing two stars.
38:30When we all come together and we're clicking, nothing can stop us.
38:34So let's just crush it.
38:37Let's go!
38:38Yeah!
38:39Let's go!
38:40Order in six tasting.
38:42Six tasting.
38:43Three and four salad.
38:44Three and four salad.
38:45That was a great callback.
38:47They almost sound like real humans.
38:49It might only be two weeks until the ceremony, but the inspectors are still out there.
38:56So the team must be on it.
38:58Much better.
38:59You see how it feels alive and it feels vibrant?
39:01Yes, chef.
39:02Flawless plate up, chef.
39:03Thank you, chef.
39:04All of you.
39:05This one?
39:06Gold standard.
39:07If it doesn't look like that, throw it away.
39:09Good shit.
39:10This is our tagliolini.
39:12So brand new to the menu.
39:14Made with some beautiful Fort Bragg uni.
39:16Wow.
39:17Enjoy everybody.
39:18How's everything tasting so far?
39:20Yummy?
39:21Amazing.
39:22Awesome.
39:23Really good.
39:24You have one dish and you feel like it can't get better.
39:26The next one comes and it got better.
39:29I'm glad you guys are enjoying it.
39:31Uni is my favorite.
39:32The truffle and then the flavor of basil.
39:34Awesome.
39:35I don't know what to say anymore.
39:37There's more than excellent.
39:40Tonight's going fantastic.
39:42I'm pretty impressed to be honest.
39:44I'm really, really proud of DJ.
39:45I think he's killing it.
39:46Even though we have no idea who could be a Michelin inspector, it doesn't matter.
39:53Every single guest is getting the exact same experience at the highest level we are capable of performing.
40:00Yup, yup, yup, yup.
40:02Oh yeah, that's good.
40:04What sets us apart from being good and great can be as small as two drops of lemon and three grains of salt.
40:11So pushing for that second Michelin star, it's a thousand little things done perfectly every single time.
40:20I hope I've done enough, you know.
40:23Yo, I can see the finish line, guys.
40:25Pick it up a little bit.
40:26Yeah.
40:27The day of reckoning is finally here.
40:41The Golden State's very best chefs have made the trek to Northern California for this year's Michelin ceremony.
40:49Pasta Bar and Harbour House have both been invited.
40:57Philip's hoping to get a second star for Pasta Bar.
41:00But for DJ, a chef with no Michelin experience, there's even more on the line.
41:06Can he retain the one star Pasta Bar already has and cement his place as a true Michelin-starred chef?
41:15Yo, chefs.
41:16Cheers.
41:17Hello.
41:18Cheers, guys.
41:19Good to see you.
41:20Hopefully we keep the star.
41:21That's like base level.
41:23To be the one that lost the star would be a nightmare.
41:26And will Chef Matt win a third star for Harbour House to become just the 14th restaurant with three stars in all of America?
41:37Are you nervous?
41:39Sorry.
41:40Sorry.
41:41It's definitely nerve-wracking for me.
41:44It's in your control what you do every single day, but I can't control what other people think about it.
41:50Tonight it's going to be a biggie.
41:53Because as we've learned, there is a lot at stake in California.
41:57DJ's a great chef, and if I was a betting man, I would bet yes.
42:02I think we're getting it.
42:10Welcome, welcome, welcome.
42:13It's so good to be here.
42:15Alright.
42:17Here's where it gets real.
42:19Tonight, we have the pleasure of celebrating some exceptional achievements that elevate our dining experiences to new heights.
42:26So, they're handing out the new one stars first.
42:29We award one Michelin star to...
42:32Holbox in Los Angeles.
42:36Shout, shout.
42:37Medea in Los Angeles.
42:40Seven Adams here in San Francisco.
42:44Congratulations.
42:46Let's give it up for our one-star Michelin West.
42:52So, we've got seven new one-star restaurants in California this year.
42:59Okay.
43:00It's time to recognize the exceptional achievements of the Michelin two-star award.
43:06Okay.
43:07Here we go.
43:08It's time for two stars.
43:09And they're announced alphabetically.
43:12This is where Philip wants to hear Pastor Barr's name.
43:18Come on, Albert G.
43:20It's an A, baby.
43:21It's an A. It's an A. We got...
43:22It's okay. It's an A. It's an A.
43:23It's an A.
43:32All right. The excitement continues.
43:34I'm thrilled to announce another incredible addition to the two-star family.
43:38Wow. This is so tense.
43:41This will make you siblings.
43:42They're looking pretty nervous.
43:43I don't really know.
43:44Please welcome to the stage...
43:51Sons and daughters in San Francisco.
43:55Sons and daughters.
43:58We didn't get it.
44:01Let's get that jacket.
44:02It sucks that we didn't get two stars.
44:13It is what it is.
44:17All right, ladies and gentlemen, we have arrived at the Michelin three-star awards.
44:22It's the moment of truth for Matt.
44:24Tonight, I really can't just give out more stars. I'm sorry. I wish I could.
44:36Not great news.
44:38There are no new three-star Michelin restaurants in California this year.
44:43Matt's dream will have to wait.
44:47Obviously, the goal is three stars, so we're not going to stop just because it didn't happen this year.
44:52So, Matt's retained his two stars and no second star for Philip.
44:58But, a really big personal win for DJ.
45:03DJ, got it.
45:07He's retained Pasta Bar's star.
45:10And can now proudly call himself a Michelin-starred chef.
45:15And that will feel so good.
45:18We kept it. We kept it.
45:21Cheers to all of you. Thank you so much, everyone.
45:24Let's make some noise, Mark.
45:25It might not be two stars yet.
45:27But now you get to be like, yo, that one, that fourth one, that's me.
45:31That's right.
45:32That's me.
45:33That's us.
45:34And that we're celebrating and respecting the fact that we do have a fucking star.
45:37Yeah.
45:38Yeah, absolutely.
45:39We got it.
45:40Love you.
45:42The chef who came in here took over without any Michelin star experience.
45:48Retaining a star is great feeling.
45:52With that win, DJ joins the ranks of the elite.
45:57A group of chefs who've pushed themselves day in, day out to secure their place among the greats.
46:03It's an honour that's life-changing.
46:08One with blood, sweat, tears and moments of true brilliance.
46:16And it never stops.
46:21Next year, they'll have to prove themselves all over again.
46:29And there's one chef, back in Los Angeles, who's not giving up on his Michelin dreams just yet.
46:34The idea here is a kitchen straight ahead.
46:38There's nothing blocking your line of sight.
46:41Day's opening up a brand new restaurant.
46:44And this time, he's not just going for one, but for two Michelin stars.
46:50Can we make this a world-class restaurant in, like, three months?
46:56I guess if it were easy, everyone would do it, huh?
46:58Exactly.
46:59Shoot for the stars.
47:05Whoa!
47:06What's falling for you?
47:08This time!
47:09.
47:34Gracias por ver el video.
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