Keith Eats Everything at a $$$ French Restaurant

Check out Braintika to kickstart your career in tech – visit https://braintika.com/?utm_campaign=tryguys to learn more!

Use Promo code – Try20 for a 20% discount

Keith gets fancy continues! This week Keith gets to Eat The Menu at 2 Star Michelin French restaurant, Mélisse.

Have YOU ever wanted to eat with Keith? Get tickets for the Eat The Menu tour here: https://www.ticketmaster.com/the-try-guys-tickets/artist/2641567

Are you a business looking to work with The Try Guys? Reach out to us at 2ndtrybusiness@gmail.com for all business inquiries!

🎧THE TRYPOD 🎧: watch our podcast at https://youtube.com/trypod or listen at https://tryguys.com/podcast

Support us! http://www.patreon.com/tryguys. Join our Patreon to get videos a day early, plus, live streams, chatrooms, BTS footage, exclusive merchandise, and more!

SUBSCRIBE TO AND FOLLOW THE TRY GUYS
http://www.youtube.com/c/tryguys
http://www.facebook.com/tryguys
Tweets by tryguys
https://www.instagram.com/tryguys

FOLLOW THE GUYS
http://www.Instagram.com/keithhabs
http://www.Instagram.com/korndiddy
http://www.instagram.com/eugeneleeyang

Tweets by KeithHabs
Tweets by korndiddy
Tweets by EugeneLeeYang

THE TRY GUYS
The #TryGuys is the flagship channel of 2ND TRY, LLC. Tune in twice a week for shows from Keith, Zach, and Eugene, the creators and stars of The Try Guys.

APPEARANCES:
Josiah Citrin @josiahcitrin
Shahzad Bhathena
Sam Reich @samreich

2ND TRY APPEARANCES:
YB Biste @xoybox

EXTERNAL CREW:
Phil Jackson Director of Photography
Kelsey Talton Camera Operator

EDITED BY
Matthew Ciampa

MUSIC
Licensed from AudioNetwork

SFX
Licensed from Audioblocks

VIDEO
Licensed from Videoblocks

Official Try Guys Photos
By Mandee Johnson Photography | @mandeephoto

2nd TRY LLC STAFF
Rachel Ann Cole – Executive Producer & Showrunner
Nick Rufca – Chief Operations Officer
Devin Wangler – Director of Finance
Erica Lynn Schmueck – Head of Production
Desiree Hurlbut – Associate Producer
Emily Stikeman – Production Coordinator
Leslie Dueñas – Office Administrator / Assistant Production Coordinator
Jack McGill – Technical Coordinator / Sound Mixer
Cailyn Hoertz – Social Media Department Lead
Aiko Igasaki – Short Form Editor
Rainie Toll – Podcast Producer
Jonathan Kirk – Audio Engineer and Podcast Editor
Devlin McCluskey – Senior Editor
YB Chang – Senior Editor
Elliot Dickerhoof – Editor
Mishelle Martin – Editor
Skyler Klingenberg – Editor
Liam Sullivan – Editor
Will Witwer – Post Production Supervisor
Moira Joy Smith – Assistant Editor
Chris Burke – Assistant Editor

Thanks to all our Purple Tier Patreon subscribers! Nicole Yann, Sun Kwon, Luke Krzyszkowski, Lakenowils, Amanda Flores, Peyton Winters, Katie Walling, Jaclyn Bates, Alexander Braniff, Steve, Sara Simcox, Nefflie, Olivia, Halle Sklivas, Christine, Rocelane Wagner, Emily H -panda, Kendall Frisbee, Sarah and Bre, Kourtney Edwards, Ben Maldonado, Marlene Lopez, Lauren Love, Allie, Rachel Pedigo, Carmen Cordova Rodriguez, Annalise Fosnight, Skylar Henderson, Lyvdian, Hannah and Darby, Lucie Brown, Deborah Hidalgo, Alycia Larson, Sydney de Leon, Bhavya, Moon, Haley V, Quinn, Caitlyn, Ruhee Sutar, NIOBERRY, Lestazia Rogue, Shannon, Ivy Plaxton, Emily, Brittnie Stone, GarbageGrace, Link, Scary Spice, Ellas Zeldan, Sarah Krebs, Patti Hoffman, Lawrence M, Justin Nines, Sara Beth Helsel, Allsa, Kadie Pitner, Devin Ryman, Lauren Costas, Brianna Greene, Lucero Isabel Rodriguez Torres, Catie_didthat, Melissa Watson, Renae Murphy, Lizzie O, Andrea Chevere, Rebecca Malak, Jordan, Ben Rasche, Melissa Knopp, Chris Carlberg, Naomi Q, Kenslelee, Hanne, Veritas DarkCry, Samantha Dahlstorm, Jessica Rossi, Amy Wenzel, Tracy, Chris Clauss, Colleen Harris, Heather Brown, Amanda Cohen, Wendy Tran, Melanie Wylde Greenberg, Elle Dwyer, Isaac Howell, Matthew J Tadros, Lesley Tyson, CaitRose, Jo Sharples, Bri, Bizbot, Cristy Zamora

– In 1999 in Santa Monica, California,
Chef Josiah Citrin opened
his dream French focused
fine dining restaurant,
drawing from his hands-on
culinary education in Paris,
and experience working alongside
top chefs in Los Angeles.
His culinary philosophy
in pursuit of excellence
led to him receiving two Michelin
stars for Melisse in 2008
and again in 2009.
But in 2019, Citron wanted
to create a different Melisse
and split the space into two restaurants,
a 14 seat Melisse within
a new restaurant, Citron.
The new Melisse provided an intimate
and precise experience that would again
be awarded two Michelin stars.
And today I will eat
everything from Melisse.
(dramatic music)
We’re taking Eat the Menu on the road!
I am going to eat
all the most delicious
things in your city.
See it live!
(dramatic music)
We’re going on the road.
We’re gonna do an Eat the Menu
live show in six different cities.
We’re gonna be eating lots of local chains
and mom and pop shops
comparing some of your
favorites to each other.
We’ll have special guests,
some songs, some games.
Zach’s gonna do some stuff.
We’re also gonna bring some of you
up on stage to eat with me.
If we’re coming to your city,
let us know in the comments
what we should be eating there.
And if you’d like us
to come to your city, where do you live?
Let us know.
– I can’t wait.
– Yeah.
– We’ll see you there.
– Bring your appetites.
I’m gonna throw food at you.
(dramatic music)
Today I’m eating everything from Melisse,
our two star Michelin restaurant.
But just to get into this restaurant,
you can go through the restaurant
or you can go through
a sort of sneaky way.
The whole experience is very theatrical,
as you can see right behind me.
Chefs are preparing the food.
This is how it works here.
And it’s a little bit of a
show of the meal preparation.
Everyone is served every
course at the same time.
So it is really a experience,
not just a dinner.
So I’m excited.
Let’s Eat the Menu: Melisse.
– My name is Josiah Citron.
We’re sitting here at Melisse
and Citron Restaurant,
or Citron and Melisse Restaurant
in Santa Monica, California.
Melisse’s approach to cuisine is,
I like to call it contemporary American
with French influences.
And we’re kind of sliding
now into the new description
of coastal California
with French influences.
So the dinner experience is kind of like
where the dining room and the
kitchen are combined together.
The chefs cook in front of the guests,
they get to see the whole action
in a very close up environment
as well as they come to the table
and deliver the food and explain it.
And we play all albums through the night.
We play everything on vinyl.
So it’s supposed to be the art piece
as the artist kind of made it
or their bands made their songs
and how it goes through the
progression of a record.
We go through the progression of a menu.
At this moment, we’re pretty
happy with how it’s going.
We’ll see in another five years.
The 30 year anniversary
we’ll probably have to do something new.
Still have to pay off the investment.
– [Keith] Actually, to
start, we’re gonna head into
that kitchen back there
and have the canapes,
which is the first round of
little bite-sized treats.
– My name’s Shazad Bhathena
I’m the sous chef at Restaurant
Melisse in Santa Monica.
– [Keith] This is like the first course,
sort of the four bites
of the first course of the meal.
– Exactly, so these are like
really explosive in flavor.
So we’ll start off with
this Wagyu one over here.
We marinate it for a minimum of 24 hours,
so it helps to mature that flavor.
And over here what we
have is a combination
of pickled enoki mushrooms,
some daikon and some chives.
We are basically just gonna roll it up.
We give it a little bit of lemon zest
to brighten the dish up.
So we have a white daikon pickle
and then we have a red radish pickle.
– [Keith] Wow.
– So these two pickles
will add some acidity
and we cut this with some hot mustard.
What we do is we rest
these on a potato crisp.
Gives a little bit more texture
for the crunch of the potato.
We reckon the guests will
enjoy it in one single bite.
(upbeat music)
– Mm, wow.
It’s kind of like the tiniest
most delicious steak sandwich.
It has like a steak frites vibe too
with a little bit of potato chip.
The fried potato.
Wow, I thought it was
gonna be much more savory.
But it actually has this
really, what’s the word?
I like musically sweet.
I listened to a sweet song.
– So next we’ll go on
to our Shima Aji tart
or here we have a mixture,
which is the Shima Aji, some jicama.
We have a oil that we make
out of some red kosher.
So we have a red kosher oil, some chives,
fresh wasabi as well.
And then this gets topped
with some Kaluga caviar.
And our Kaluga caviar is topped
with some hanaho or shiso flowers.
And then on the outside
we are gonna dot it with some mayo
that we infuse with a yuzu kosho as well.
– Do you think you
could also be a surgeon?
– Sometimes because of the tweezers.
– Yeah.
– I do feel like that.
– [Keith] Everything you’re doing so tiny
and so delicate and so perfect.
Is it going on this?
– It’s going on this.
– Oh, it’s darling.
It’s beautiful.
– [Shazad] I feel like it speaks to
most of the guests really,
really like this presentation.
– Yeah.
(playful music)
The first one was like
the little sweet song.
This is like Tchaikovsky,
you know, 1812 Overture.
(dramatic classical music)
Big explosive flavor.
Wow. That was great.
It’s tough to only get one
bite of each of those things.
– It is because-
– Because you really wanna,
live in it again.
– I think there is like a beauty
or the good part about those canapes
and kind of holding back
when you leave the guests
almost wanting more.
– Yeah, yeah,
– I feel like that also adds to the beauty
or the essence of it.
So next canape, our second last one,
it’s our take on a Caesar salad.
So this is like thinking of a Caesar salad
and enjoying that Caesar
salad in one bite.
So what we have here is celtuce.
So the root of the lettuce.
– Oh.
– A lot of people-
– It has roots?
– Even me, actually.
I didn’t know about that for a while.
– I guess of course it has roots,
but I guess I can’t find,
you just pick ’em up off the ground.
(Shazad laughs)
– [Shazad] But the flavor
is very refreshing,
like a lettuce.
So it’s pretty interesting.
– [Keith] Cool.
– Then we have a aioli that we make
with a lot of anchovy and garlic.
So it’s like really strong.
We have some segments of lemon,
so it’s just fresh lemon
that have been segmented.
And then the main lettuce element is this.
It’s basically a sword lettuce puree.
– Ah, yeah, that’s if you,
I ordered a Caesar salad, I’m
not sure I would expect this.
– Exactly.
(Keith chuckles)
These anchovies.
It’s two type of anchovies in here.
One’s a smoked anchovy
and one’s the like
traditional pickled anchovy.
And then we have some
aged Parmesan cheese here.
So we are gonna top.
– Oh yeah, really go for it!
Oh yeah, that’s the amount of cheese
that I put on like a taco.
And I don’t think you’re supposed to put
that much cheese, but it really
makes it kind of incredible.
– [Shazad] I don’t think
there’s ever enough cheese.
– [Keith] Yeah.
Wow.
(upbeat jazzy music)
Beautiful.
– And before we enjoy that,
I’ll plate the other one as well.
This is pretty quick.
– Cool.
Wow, this is just already gorgeous.
Whatever you’ve done ahead
of time is incredible.
And again, so delicate.
– Right, so that is basically
our take on squab and eel
with a little bit of chicken liver mousse,
some black truffle as
well as a truffle aioli
and some preserved Meyer lemon puree.
– [Keith] Wow.
– And we basically top these onto that.
It can be a little fiddly
to work with sometimes.
– This does seem quite
fiddly to work with.
Wow, that is so pretty.
– [Shazad] So those are
our last two canapes.
I would definitely recommend
starting with the Caesar first.
– Caesar salad, uh-huh.
(bright music)
Mm, that was really good.
I don’t think I’ve ever had a Caesar bite
with that much like Caesar salad flavor.
– Flavor, right?
– Concentrated. Wow.
It really makes you
salivate a lot. (laughs)
It’s a lot of like, hit
with a lot of flavors.
Now this guy, which is just the
most beautiful little thing.
It almost feels too pretty to eat.
I feel like it’s art.
Mm! Yeah, the texture was really good.
Almost like an Italian
deli meat chew to it,
but really tender and great.
And the little butter
toast was just delightful.
Wow.
Man, I can’t believe we’re
not eating any more of those.
(both laughing)
Those are so good!
I mean on this show,
I only only do take
one bite of everything.
– Right.
– But that is really something
you want to have again and again.
Thanks.
– Thank you, of course.
– Wow. That was good.
Why don’t we have a little cocktail break?
This is the Midnight Margarita.
It’s a charcoal infused tequila.
A little bit of a charcoal salt over here.
I do love margaritas. Who doesn’t?
Right?
(playful music)
Do I have a little mustache?
I love all those videos
about trying to have
a serious conversation
while also tasting the salt on your drink.
I mean like, I’m so sorry
they broke up with you.
That is just so crazy.
Yeah.
It’s a margarita, guys. It’s delicious.
It’s wonderful. Makes you feel good.
And now the amuse.
It’s very hard for me not to
make a joke about being amused,
but I’ll be reserved for now.
It’s literally gonna
come from right there.
I think that’s what’s so fun
about this whole experience
is that you are watching
it all get prepped
and then it arrives.
Wow.
Gorgeous. Beautiful.
– [Shazad] Today is a
celebration of white asparagus.
At the very bottom you
have some Maine lobster,
a green asparagus.
It’s being topped with a
lobster coral mousse as well
as a tuile that’s being made
from some lobster coral.
What I’m pouring here is
a white asparagus veloute.
– Thank you very much.
– Pleasure, enjoy.
– Appreciate it, Chef.
Thank you.
It feels wrong to even eat it.
This is very confusing.
But let me talk for a second.
We have apple pie and ice cream.
It’s hot and cold, but
it’s sweet and sweet.
But this is a cold sweetness
amidst this hot soup.
Never had a savory dish that is like,
especially a soup
that is hot and also has something
that has texture that’s cold.
Mm, wow!
I’ve just never had an
experience like this at all.
With the flavor and the temperature.
Bravo.
It’s a celebration.
(dramatic music)
A celebration of asparagus.
– [Shazad] Continuing the celebration,
we have white asparagus gelato.
You have some trout roe,
freshly cooked white asparagus as well.
A smoked quail egg.
And that’s being garnished
with some mustard flowers as well.
(gentle music)
– So cold.
To go from hot soup to icy.
That’s fun.
Oh wow.
I also am the most nervous
I’ve ever been on Eat the Menu
to like, be a professional.
I have an entire, everyone
important is just over there.
You’re like, what’s he gonna say?
Is he gonna describe it?
Are his descriptions even worthy?
That’s my concern.
I feel like I need to
have a Michelin approach
to how I describe everything.
It’s great, it’s sweet.
It’s got these little pops
of the briny saltiness from the roe.
The egg is nice and fatty and rich,
but the asparagus really is the star.
It’s just delicious.
Do I eat this guy with a spoon?
Spoon.
They’re really cheering me on it with it.
It’s like, "Spoon."
I’m like, "Yes. Thank you."
– [Shazad] You have a crab jelly.
Few pieces of white
asparagus in that as well.
It’s been topped with a
coconut, white asparagus,
and miso custard.
It’s been topped with some
Alaskan king crab right on top
and some scallion curls as well.
– Whoa.
It almost is like a jello in texture,
but there’s more, I don’t know,
there’s more chew and stuff with it
because the crab is in there.
Really delicious crab flavor.
But honestly the texture
is just indescribable,
which is not good for a food
review show and I get that.
(Keith laughs)
– [Shazad] Finishing
everything off is a crudo here.
The fish is madai.
It’s being served with a leche de tigre
that’s been made with some
Seville and Cara Cara oranges.
Some more raw shaven white
asparagus there as well,
finished with Kinemi oil.
– I shouldn’t try to eat
this all in one bite, right?
No, I should,
I should love it.
You know, I should dance
with it for a while.
It’s got the raw asparagus.
Let’s have a taste.
(upbeat jazzy music)
Hmm.
Mm! Whoa.
Really fresh. Really like herbal.
And then you have a great acidity.
The fish is delicious.
Each of these just flavor
wise, totally unique.
And yet the asparagus really
was like a great presence
throughout all of them.
And what a beautiful
celebration of asparagus.
Feels like I can’t even see the show.
The show’s behind me.
I could’ve watched the entire show,
but I feel like the show is happening.
It is like eating art.
If you’ve ever been to a museum
and a painting looked delicious.
You can’t even touch paintings.
Here you can eat the art.
So, take that museums.
Mm.
Now it’s time for the first three courses
of the dinner service
and I’m joined by Chef
Josiah, how’s it going?
– It’s going great.
Excited to be here dining with you.
– So what are we about to have?
– Right now we’re gonna
have our first three course.
We’re gonna have the uni cromesquis,
which is one quick bite.
It’s the one dish that has pretty much
been on the menu since we started.
– [Keith] Wow.
– [Josiah] So this one,
you gotta do one shot.
– One shot. I can do that.
– Don’t bite into it
– [Keith] Oh right ’cause
it’ll goo everywhere.
– Yes.
(upbeat music)
– Hot and cold.
– [Josiah] That’s the idea.
Hot and cold with balance.
Creaminess inside, the
crunching of the bread.
– Really rich with the uni and buttery.
This is a little table.
– [Josiah] Yeah, it’s a
little tablecloth, right?
– Table on a table.
– Yeah.
– Restaurant in a restaurant.
– Exactly. It’s kind of cool.
I like these plates.
Everybody likes these.
– [Keith] Yeah, they’re fun.
– [Chef] So this is our caviar course.
It’s a salsify custard,
so it has roasted pieces
of salsify at the bottom,
a smoked seaweed broth,
a bit of walnut oil and Osetra caviar.
– I say we top this off.
– The caviar.
– [Josiah] You don’t want to mix it,
you want to eat it in layers.
– Mm, everything has been so unique
that I have a hard time
relating it to something else,
which you said that’s
kinda the point, right?
And it is the point.
– I think so, yeah.
– You know, you’re
making a new experience.
I think that’s what’s fun
about going to a night out restaurant,
especially one like this
that has this sort of show element.
But I do love the sort of brininess of it.
– That’s from the caviar
but then you have the vegetable aspect,
which is the salsify.
And the reason we chose the salsify
is when it’s caramelized and cooked down,
it has a oyster and a
scallop flavor to it.
– It’s good.
– This is good.
– Yeah, it’s good.
It’s really good.
– [Chef] This is our scallop
from Stonington, Maine.
It’s on a bed of English peas,
celery root and black truffle.
The pea mousseline.
The sauce is made of whey and bergamot.
– Wow. This is so vibrant.
The scallop.
Peas, strong peas.
– And very subtle dish.
A lot going on.
But all with peas, right?
– Yeah, the texture of
the scallop is incredible.
But the acidity you’ve added to the peas
is really like bright.
– You need the, yeah,
you need the acidity.
But the lemon, you have the bergamot.
– It’s got a nice little
subtle earthiness to it.
Just a great texture.
Scallops, such a great texture.
I don’t know if anything has the texture
of a scallop other than a scallop.
Maybe the right kind of
mushroom has that texture.
– Yep. That’s really good.
– What I’ve actually found
is almost everything I’ve had
has left a really delicious flavor
after it’s done where you’re like,
I’m still kind of tasting
everything I was tasting
and I’m sort of tasted all the way
until the arrival of the next dish.
– [Josiah] That’s the idea. Yeah.
– The flavor lingers really well.
– That is nice.
The nice lingering
flavor is the aftertaste,
that’s important to
food is the aftertaste.
– Yeah.
– You see all the Michelin guys up there?
– [Keith] I know.
I’ve actually had never
seen them in person.
– [Josiah] You know, this is all it was.
– Right.
– It’s not this picture.
There’s not like now like here, two stars.
(Josiah speaks in French)
That’s all it says, two stars.
– Doesn’t say what.
(Josiah speaks in French)
– But this is just a guide.
But it’s always fun to watch the chefs
who got their stars when the
rise of a chef, the fall,
the time, the restaurant.
– Yeah.
– And go over here and three stars.
(Josiah speaks in French)
And it says.
(Josiah speaks in French)
That’s it.
– Wow.
– Okay. So now-
– It’s cool because it is like a guide,
but it also just sort of becomes a record.
– It’s a history. Yes.
– Yeah.
– I love looking at this and wanting,
I mean I’m a buff, I’m a gourmand
and it’s just fun to do it.
So I just like to study
it just to see like-
– I think it’s really cool.
– And put it in place.
Here’s what we gotta get.
If you get this, you’re the
elite, then that’s our goal.
– Yeah.
– [Josiah] To make this food
the best it could ever be.
– [Keith] Yeah.
– Anyway, thank you so much.
– Thank you.
Let’s have another little
cocktail break, shall we?
This is the Melisse Cocktail.
They have it in alcoholic
or non-alcoholic.
And this is the non-alcoholic variety.
Mm!
Really. (smacks lips)
Like, (smacks lips) kind of like that.
Almost like a really fun lemonade.
It has like a yuzu, a lemon.
Very tart, very fun.
I love just non-alcoholic cocktails.
I think mocktails are great.
I love this era of people giving
inventive, fun, fancy drinks
that don’t have any poison in them.
I like poison drinks too,
but you don’t have to
have poison every time.
Doesn’t this look cool no matter what?
It doesn’t matter there’s
no alcohol in this.
It’s delicious and it’s fun.
It’s good, it’s nice, it’s Melisse.
Are you done with doing what you’re doing?
Want a new career?
Want something fresh?
Well, Braintika is for you.
Braintika is an online learning platform
with specialty in IT jobs, tech stuff.
Over 3000 of their students have jobs
at like Google or Samsung
or Facebook, et cetera.
Big tech companies.
But 85% of students have no
tech background whatsoever
before they start taking courses.
And they don’t just have IT courses.
They also have influencer
marketing manager courses.
Maybe your cat’s just beautiful.
My cat is a star.
How do I get this cat a job?
Braintika is the way.
You need to empower your cat
to get those sponsorships,
accessories, food, medicines.
There’s a whole world of stuff.
The world of influencer marketing,
it’s very vague
and I think a lot of
people don’t understand it
so it can be very intimidating,
but would start enrolling a
course right now in Braintika
and start getting the foundations
for what a career like this
could look like for you.
Courses start at a flat rate of just $900.
So Braintika is very invested
in you getting a job.
They have mentors, they have HR reps
who will help you build your resumes.
In fact, if you don’t end up
getting a job out of that,
they’ll work with you to
compensate you for those classes.
They’re very, very dedicated
to actually getting you employed
and getting you in a career path
that suits what you wanna do now.
Get started from the
comfort of your own home
without those super
expensive university fees
and get started on your career right now.
Do it!
Thanks to Braintika for
sponsoring today’s video.
Now back to me.
And now it’s time for
the next three courses
and joining me is YB.
– Hi.
– How’s it going, YB?
– Good, how are you?
– I’m great.
Have you eaten at a lot of
Michelin star restaurants?
– No, actually I haven’t at all.
– None?
– No.
The last Eat the Menu
was that Michelin star?
– Laneige was Michelin guide.
– Okay.
– Which means like of note,
but not necessarily at a star.
It also sometimes actually
even relates to the price
and the style of service.
– Yeah. I never have.
– Wow.
– So I’m excited.
– Yeah.
I honestly haven’t eaten it very many
until this show either.
I kind of made this show as an excuse
to get my foot in the door.
It’s actually easier to book a shoot
than get a reservation.
– Really?
– I dunno.
(both laughing)
– It’s also really expensive, right?
To eat at a Michelin star.
– Yeah, I mean typically
it’s because you know,
all the chefs are at a super
high level in their career.
The ingredients are super exquisite.
The decor is really nice.
The service standards are very up there.
Whoa!
– The chicken, did you see that?
– Wow!
– You see.
– [Chef] This is the
chicken for our next course.
It’s a hay baked golden chicken
from Lancaster, Pennsylvania
that’s pasture eggs and
it eats organic corn.
– Wow.
– Wow. I am so excited.
– Hay baked?
– (laughs) What does that even mean?
– It means it’s baked in hay.
– Okay.
– From start to finish, the
chicken got to live on a farm.
Farm to table.
What about farm to farm to table?
– To farm, yeah.
Well that looks like a
cartoon because it’s so shiny.
– It looked perfect.
It did look kind of like
unbelievably perfect.
– Yeah.
– [Chef] Here we have
the hay baked chicken.
– [YB] Okay.
– It’s served with green
asparagus delta, Sacramento area,
and a morel mushroom.
And it’s in this little green sauce
made from the asparagus poaching liquid.
I’m gonna finish it with sauce Albufera,
white port and duck liver.
– Ooh.
– Wow.
– Wow.
– Okay.
– [Keith] It’s gorgeous.
It looks like a little forest.
– [YB] Yeah, it does.
Like a tree here.
– Or like a clearing in the forest.
(YB laughs)
So this is the same
chicken that we got to see
and it was sizzling in front of us.
– [YB] Doesn’t even look like chicken.
– [Keith] Well, kind
of looks like chicken.
– Does it?
That’s like green sauce on the bottom.
Okay, cheers.
– Cheers.
Whoa.
– How could a chicken
be like that? (laughs)
– That is so chicken flavored.
– But not chicken texture.
– Like such a dense flavor of chicken.
It’s almost like a reduction of chicken.
– Yeah.
– But it is just chicken.
– [YB] When you think chicken breast,
you usually think it’s gonna be like dry.
– Right.
– You know?
But it’s not dry at all.
– No, it’s really excellent.
I mean, it’s perfect little bite.
The skin is really nice.
The asparagus is simply darling.
It’s like a little,
just a tiny little guy.
– Yeah.
– Sort of picture perfect.
Mm, mm!
Wow, that mushroom is like sweet.
Like almost tart.
Whoa, and the texture of it is like
as crazy as it looked.
– It’s almost a sour taste to it.
– Right?
– Mushroom.
– Yeah. Wow.
Our mushroom is crazy.
– Wow.
– Mm!
It’s tart like a cartoon,
like with really long eyelashes going,
like it’s very sweet.
It’s tart.
It’s a little sassy. This is so good.
– So good, the sauce.
– And it feels hearty as well.
– This is the Eat the Menu
where I will eat everything on the plate.
– Yeah, that’s the one
beauty of the Michelins
is that I eat everything.
I actually eat all of
everything ’cause it’s good.
And there’s not 120 things.
– That’s where we’re supposed
to eat more classy here.
– Wow.
– Just like. (laughs)
– You know, sometimes when
something’s really, really good
I find myself starting to
speed up as I’m eating it.
– Yeah, same.
– I’m like, more, no more.
It’s the popcorn effect.
– Yes.
– When you first have popcorn,
you start with like a piece
and then now you’re eating
two to three at a time.
– Yeah.
– And then suddenly-
– It’s a fistful.
– You are just shoving it into your mouth,
like trying to squash
something through a hole
that it can’t possibly get through.
– And it’s a huge deal when I
like the greens in the plate.
And I loved every single bite bite.
– [Keith] That’s true,
you hate vegetables.
– Yeah, wow!
– YB hates vegetables.
– Right, and I ate that
with no face, like nothing.
– Yeah. They were perfect.
– They were really good.
– Oui, oui.
– (gasps) Ooh!
– [Chef] This is our black bass
that’s been stuffed with scallop mousse.
– Ooh.
– Little more scallops.
– [Chef] And they’re
swimming in a mussel broth.
– [Keith] Wow!
– [Chef] With fennel and
mussel and saffron broth
and on top is a rose foam.
So we take the fish bones, we
age ’em, we slowly grill ’em.
We create a fish broth with a lot of rose.
– Okay.
– Kind of like the saffron.
Kind of like a Provencal
style dish altogether.
Please enjoy.
– Wow. Thank you.
– Thank you.
– When you hear those
listed out, you’re like,
every single element of
that sounds complicated.
And how do you even come up with it?
– Yeah, and the foam on top.
What? A rose?
– Let’s get in there.
– Do we use a fork or a spoon?
– I think you can use either
’cause they gave us both.
– Oh my God’s so soft.
– Wow. Also, it’s hot.
Cheers.
(dramatic music)
– It melts in your mouth.
– Wow.
Mm. Oh, that’s so good.
I actually, you know,
you said there was like a
potato oil and I taste it.
– [YB] A lot like curry.
– The texture is velvety.
– It’s so soft.
– And velvety is written in like,
a smooth bubble cursive font.
Velvety, fat.
It’s really so delicious.
And every bite,
the flavor kind of intensifies
throughout the dish.
– I’m just drinking the soup.
– The soup is delicious.
– I would love bread to dip into this
so I can just eat all the soup.
– It’s all of the marks.
You know the rays of sun
that are drawn on like a
Sunday morning church bulletin?
♪ Hallelujah ♪
– That.
– (laughs) Yes! I’m smiling.
– We loved it. We loved it.
– We loved it.
– Loved it, guys?
– So good.
– We loved it. Loved it.
– Like, loved it. (laughs)
– If I were to eat here,
I’d have a really hard time
not trying to like catch eyes
of a chef going, you know,
really dadding out and be like…
– [Chef] This is our herb crusted lamb
from Lucina, Pennsylvania.
It has a pistachio aioli
with a sumac Greek yogurt,
stuffed artichoke with a ricotta
and a black garlic crumb.
And Shazad is pouring
you a jus from the lamb.
– How do you eat this?
– Wow.
What do you mean? How do you?
– Like, which one do you eat from?
– I think you, it’s your choice.
But we should start with the lamb.
– Lamb.
– The lamb.
– Cheers.
(upbeat music)
– Mm.
– Real red meat taste,
like deep and the herbs around it.
– Oh yeah.
That is so spring, so Easter.
So like, whoa.
What’s this?
– [Chef] Egg rolls to
go along with your lamb.
It’s stuffed with lamb,
with a cilantro sauce.
A little bit of a fresnos
and pickled shallots
– Lamb is like this spring dish.
It is for whatever reason a
very religious animal, isn’t it?
It’s always around the religions.
I know. I know.
But it has this like,
ah, just a great flavor.
And the herbs on it are so nice.
It’s almost like how a prime rib
will have that same herb crust.
The herb on the lamb.
– The herbs are really doing it for me.
– It’s really great.
– You would think
’cause it’s just around the outside,
you wouldn’t taste it much.
But the whole thing is that herb taste
and there’s just meat on the side kind of.
– The herbs seems so fresh still.
Like they’re still so green.
– Yeah.
– This is so vibrant.
It’s on the heavier side because
now we’re having red meat
and we have all these
other flavors with it
and this fried little stuff.
– What is this?
– Artichoke.
– Artichoke, okay. Mm!
– There’s so much information
that’s given to you at
the top of each dish.
– Wait, this is so good.
It’s almost like a potato.
It doesn’t feel like artichoke.
Wow.
– [Keith] Maybe you’ve only had
bad vegetable preparation, YB.
– Maybe.
– [Keith] Maybe that’s why you hate them.
– Maybe I gotta go to Michelin restaurants
and eat vegetables.
– I think you do.
This is the most
beautiful little egg roll.
This looks like an egg roll
that’s a birthday cake.
– [YB] It is. There’s flowers on it.
– I mean it’s got these
little red spirals.
– Oh yeah.
– It is so ornate.
– [YB] It’s like a boat.
– Cheers.
– Cheers.
(egg rolls crunching)
(upbeat music)
– Mm!
This almost feels like Vietnamese,
like a little bit of a
vinegar tang as well.
– And when you bite in,
all the juices come out.
– Oh yeah.
– It’s juicy.
– It’s really, and it’s hot.
– It’s hot.
– It is hot. Ripping hot.
Thank goodness for the lettuce
because it would be burning my hands
if I wasn’t holding the lettuce.
– [Both] Mm.
– Feels like a dumpling inside
the way the meat gets packed in there.
– Yeah. I agree.
– Wow.
– Mm.
– [YB] Oh my god.
(Keith clapping)
(both clapping)
– A crazy attention to detail
and also an attention to creating details
to have attention to. (laughs)
Right? So many details.
– And you will taste every
little flavor that’s on there.
– I know.
– The tiny little things.
You will taste it.
So impressive.
– Really impressive.
(both clapping)
Well, YB, thanks for joining
me for these courses.
– Thank you. I’m sad it’s over.
– I know, but you know,
well, all good things must come to an end.
– [YB] I guess.
– And it’s time for me
to move on to dessert.
And joining me for the sweet treats
is a sweet treat himself, Mr. Dropout TV.
(Sam laughs)
Sam is joining me.
– Keith, please.
Mr. Dropout is my father’s name.
– Oh, well, Dropout Junior.
– Yeah.
– You can call me the Young Dropout.
– Wow.
– (gasps) It’s a baby dinosaur.
– I know. It does seem
like that could be it.
– [Chef] So inside the egg we
have a custard of croissant,
dark chocolate, and Chef
Josiah’s Maker’s Mark Bourbon.
Now the ice cream is a
stracciatella inspired ice cream.
A little bit of a black truffle on top
and underneath you have
a candy pecan crumble.
For this one, Chef recommends
alternating between hot and cold.
– Look at this little, this egg is hot.
– Oh, it’s a hot egg.
– Well taken care of.
Eggs are meant to be hot.
That’s how they hatch.
Oh, oh, oh, oh, oh, oh!
Wow.
– It kind of feels a little bit like I am,
like I’m digging into hot chocolate.
– Yeah.
– It’s molten.
I mean, it is very spongy.
– Wow, just the texture my spoon
is experiencing right now is incredible.
(Sam laughs)
(upbeat music)
– Oh wow.
– That as a custard that is
disguised as a chocolate cake.
– Yes. It sort of has the taste
of a very decadent brownie.
– Yeah.
– It’s dark, darker
chocolate than that though.
– Yeah, it’s almost like
a German chocolate cake,
but it’s a custard.
– Like the love child of
custard and creme brulee.
– [Keith] Yeah.
– Mm.
– Mm.
I love that texture.
Almost like a granola-y on the bottom.
– Yeah. Like not crunchy, but crispy.
– Oh yeah.
– Almost like a crisped rice
but they’re actually nuts.
It’s like, mm!
I mean, that’s nuts.
– Are they nuts? (laughs)
That’s when we flash the
graphic up on screen.
That’s nuts.
(audience laughing)
– The back and forth is really fun.
It’s like my mouth’s having
a hot cold plunge. You know?
It feels like this is
good for my circulation.
– This is a Korean spa of desserts.
There is a way in which
this is like a very sweet,
much better tasting scrambled egg.
– [Keith] Yeah.
– [Sam] And this is a sweet,
much better tasting cereal and milk.
– Yes. Oh yeah.
Ice cream is just really,
really cold breakfast.
– Mm, mm.
– You know?
– There’s very few things
as a nearly 40-year-old man
that I’ve never done before,
but one of them is to get dressed up
to eat four desserts at three
o’clock in the afternoon.
– Wow.
– And I’m giddy.
– Yeah. Right?
Oh wow. Oh my, whoa!
– [Sam] Wow.
– [Keith] I don’t even
know where to begin here.
– Oh my God.
– Wow.
– You’re still going.
– This is like a menagerie.
– [Sam] What?
– [Chef] So to start, we
have a Reblochon cheese tart.
It’s a French raw cow’s milk cheese.
The jelly’s a oro blanco jelly.
So it’s a cross between a
pomelo and a grapefruit.
At the center we have a
salted caramel chocolate
dusted with Espelette pepper.
The sorbet in front of you
is a blood orange sorbet
on a bed of ricotta.
And the fruit is a cherimoya
from Rincon del Mar.
It’s spritzed with aged calvados.
It’s an apple brandy.
For this one,
we recommend starting
with the warm cheese tart
and then finishing with the fresh fruit.
– Now if you eat them in the wrong order,
you do go into a cardiac arrest.
– I think it’s sort of like a puzzle.
Like an escape room.
– Yeah. Oh yeah.
– [Keith] I just wanted them
to see what we were seeing
because I don’t never
see a fruit like that.
It almost looks like a tomato
that a vampire got to and
sucked all the red out.
(both laughing)
– [Shazad] This was the actual fruit.
– Wow!
– Oh wow.
– What is it?
– It’s like a tropical fruit.
Flavor notes are similar to a sour sauce
and custard apple I’d say.
– All fruit looks crazy.
I know that we are
familiar with our fruit,
but if you pretended you had
never seen an apple before,
you would be like, what the hell is that?
– You know, that fruit
is related to dinosaurs.
– That makes sense.
– I just made that up.
– [Keith] I know.
– But I assume because we’re all-
– Everything’s related.
– Yeah, everything’s related.
– Except I guess plant and…
– I think if you go back far enough maybe.
– Sure.
This is a raw cow’s milk.
– Should we make ’em kiss?
– Kiss.
(upbeat jazzy music)
(Keith stomping foot)
– Oh man. You know what that is?
That’s a lovely little peach.
– I guess I thought it was going to be
sweet like a cheesecake,
but it really was like salty
and exciting like food.
– Yeah.
– Not it was dessert, I guess.
– Yeah, it was unexpectedly savory.
– But I would accept
that on a cheese plate.
That was not what I was expecting.
(Sam laughs)
Salty, buttery.
– Yes. Yes.
– Bright.
The pastry was incredible.
– Yeah.
– But the-
– Almost fragile.
– Yeah. Oh, delicate.
– Very delicate.
– We use delicate.
– I’m, oh, thank you.
– Yeah. (laughs)
Yeah. I didn’t, no, sorry.
Let me try again. Vulnerable.
(Keith laughs)
– Okay.
– Wow!
– [Keith] Should I just
eat, is this the spoon?
Because the way it seems like I just
eat it right off this.
– Yeah, this is it.
– Totally.
– This spoon technology. I love this.
– This doesn’t exist.
This is light years ahead of
where we are in society today.
– This is way better.
These came from the future.
Wow!
Let’s try it.
(playful music)
Mm! They’ve done it again.
I did not expect that texture.
– Oh my God! What the?
That is the world’s
most mature gummy worm.
– Yeah.
– It’s like the gummy worm
people got together and went,
"We’re in our forties now." You know?
– Can we know we mix this up a little bit?
– Let’s do something.
– Can we make it taste like a grapefruit?
– Like, grow up!
– Maybe like what if
it was more bitter than anything? (laughs)
– Yeah. Yes.
Grapefruit.
Oh my god. Beautiful.
– And the texture of it was
like, it sort of shattered.
– Yes.
– Softly.
– Once again, quite vulnerable.
– Yes. Yeah.
There was a vulnerable little treat.
It broke apart, but it was
still gummy-y. (laughs)
Really unique.
– Yeah.
– I don’t know how to,
I feel like I would,
I could paint it for
you what it felt like,
but I don’t think I could
say and describe it.
– Yeah. I would need maybe a haiku.
– Yeah. That could help.
The way it broke.
Math. I don’t know.
How am I gonna end that with one syllable.
– Grapefruit in my mouth.
Vulnerable, wasn’t it?
Wow. Can’t wait for more.
– Wow.
(crew members clapping)
Thanks everybody. Thank you very much.
– Let’s have the stick.
This is a little chocolate with a pepper.
– This, I would be surprised if it, like,
I can predict what I think
this is gonna taste like.
– [Keith] Yeah, but I’ve wrong every time.
– But I bet I’m wrong.
I bet I’m wrong.
– Let’s try it.
(upbeat jazzy music)
I was wrong.
There’s caramel in there.
– Oh my God.
– Didn’t expect that.
I thought it was gonna have
like a pretzel or something.
– Oh, and there’s a kick too.
– It’s got a little,
like this little bit
of pepper chili flavor,
but it’s not spicy.
– Yeah, yeah.
– But it is like the flavor.
– I was expecting like a candy cigarette.
– [Keith] Yeah.
– And I feel like what
I got was so decadent.
– Yeah, and the shell is very vulnerable.
– Eighth therapy session.
Vulnerable. I can keep going.
– Great flavor from such a
narrow little stick of chocolate.
Let’s get into the spork now.
– [Sam] It’s spork time.
– This was a little, this is on ricotta.
– On ricotta?
– I forget what it was.
– Blood orange sorbet.
– Blood orange sorbet.
And then there’s this stuff on the bottom.
– Yeah, there is.
– Stuff on the bottom.
– There’s a whole other
liquid on the bottom.
– There’s a whole other hidden liquid.
– There was a subterranean layer.
– [Keith] Mm, very nice.
(smooth jazzy music)
– Oh, it’s very sort of floral.
– Yeah.
– Mm.
– It’s cheesecake-y.
– Yes.
– In flavor.
– Yes.
What’s on the bottom is almost a jam.
– This creamy cheesy flavor in the middle.
This tart acidic jam on the bottom.
This icy like crisp blood orange on top.
This is nice.
Oh, so we’re about to hit the last one.
But I would hate to have you on
and not ask you at all about
Game Changer and Dropout
and all of the successes you’ve had
and also like how fun that show is.
– It’s so nice of you to say, but for,
I think it’s just all
been leading up to this.
– Well.
– You know, we’re making
new shows all the time now.
– [Keith] Yeah.
– And this past weekend,
Saturday, Sunday, Monday,
I spent the whole time shooting
our first ever cooking competition show.
– Really?
– Really.
– Well, welcome to the industry.
– Thank you very much.
– Yes. We do those.
– It’s called "Gastronauts"
and it will be out at some point
before the end of the year.
I did love it.
It felt almost like cheating
and in a way that this does.
– [Keith] Oh yeah. This
feels like cheating, right?
– Yeah.
– I don’t deserve to be here.
– Yeah.
– But you know?
– A job?
– Here we are.
– (laughs) Jokes on you.
– Let’s try this recently,
now how do we eat this?
– Oh, great question.
I was about to do that
and then you didn’t.
– No, I was like, I didn’t
think a fork was right.
It’s not a mashed potato or a pudding.
Let’s just-
– That feels crazy!
– (laughs) This is right?
What a funny ending.
– This feels like it
could be an organ meat.
– Yes, it does. Let’s try it.
– Let’s do it.
(light jazzy music)
Oh my God!
– Uh-huh.
Kind of tastes like pear? Kind of?
– Kind of.
But far more vulnerable. (laughs)
– This is the most
vulnerable one we’ve had.
This one is, we got no
structural integrity.
I don’t even know how
it looked like it did.
The way it eats like pudding.
– Yes. Texturally.
I was gonna say this
has far more in common
with a very tender organ meat like brain.
(Keith laughs)
– Uh-huh, uh-huh.
– It absolutely does.
It does. Or like sweet bread.
– Yeah.
– You know?
But the flavor profile is
like pineapple meets pear.
– Pineapple meets pear meets flowers.
– [Sam] Uh-huh, uh-huh.
– I just don’t even understand
how it can be that soft
and have rigidity when
it was sitting there.
– It’s very exciting to
taste just fruit this good,
like, I wonder.
– And fun to hold something so bizarre
at the end of a really delicate meal
that honestly has confused me texturally
and flavor-wise the entire time.
I’ve constantly been surprised.
– I might steal this.
– [Keith] It does look
like an apple. The stem.
– It feels like the most
bruised banana you’ve ever,
like you could-
– It was rolling around the truck,
an empty truck for 200 miles.
– (laughs) Yes!
But also incredibly dense.
– We could still sell this.
– Incredibly dense.
– Yeah.
– That’s a heavy boy.
– Well, thank you so much
for joining me for this.
– Oh my God, what a treat.
– Yeah, make sure if you,
you know, if you’re looking
for hilarious improv
and game show and Dungeons
and Dragons content
and a whole world of other stuff.
Check out Dropout TV.
It’s a blast. Great
entertainment over there.
– If you like this, you will like this.
– Yeah. It’s one in one.
Well, thanks.
And now it’s time to talk about
the best and the least best.
I don’t think there’s any
least best, but if there is,
it truly is the meaning
of the words least best
because everything was so
delicious and so new to me.
I felt like every single dish I had today
had a different texture
or temperature or flavor
or flavor world than I
expected just looking at it
and also looking at them,
they were so stunning.
Like art, edible art.
Well, I’m actually gonna
start with the best.
That’ll be easier for me to start in.
The chicken dish was perfection.
The puree of the asparagus had
such great depth of flavor.
Just everything on that,
it’s exactly what I want
from a roast chicken dinner.
In the little snacks
at the top of the day,
those little bites.
I loved that the Wagyu bite
wasn’t salty and fatty,
but actually had this
clean, sweet depth of flavor
and was like inviting me to eat more,
which is exactly the purpose
of that little round.
And it also just
challenged what I expected,
which sort of was the
precursor for the whole day.
Everything I looked at
didn’t taste quite how I thought it would,
but tasted better and
yielded fun surprises.
And the amuse portion of
that little soup was so rich,
lovely, comforting, familiar,
yet still with elements that surprised me.
The hot and cold contrast,
which would be a theme through
a handful of dishes today.
But I loved it.
It was really, really fun.
And I don’t even think about temperature
as an element of flavor
typically, but it is.
Oh, the fish that had the mussel broth
that was the most like eating art.
I was tasting, I think
like the idea of the dish.
Does that make sense? I don’t know.
I felt like I could taste the care
and the thought that
went into it really well.
The herb crusted lamb was just perfect.
It really made me think of spring.
I really loved it, all of it.
There were just some things
that I went gaga for.
The desserts?
Oh, well that little tart,
it was really almost like
a last savory moment,
which I’m always saying
when dessert comes,
I’d rather have a little more dinner,
and that happened today.
It was the perfect Keith treat to start it
and then all the other
desserts were amazing.
I loved the back and forth
with the egg and the ice cream,
the little custard, chocolate
custard that was so good.
The little stick was great.
The jelly was confounding.
There were things I liked
less than other things,
but if I had only had that,
I would have a pretty great
impression of the restaurant.
So maybe I got nothing.
It was all, it was all great.
Maybe I should just eliminate
the least best category.
(laughs) I don’t think there was one.
It was like maybe how about we make some
of those were the best,
best and then just the best?
That still makes it seem
like I didn’t love it.
I loved it all.
It was really great and
I had a wonderful time.
This is a really exceptional experience.
If you are in LA and you can get a spot,
I definitely encourage you to come.
And if you can’t, head on
over to the sister restaurant
because they have a lot of
things on this menu there,
as well as a whole lot of
other a la carte options,
which I’m sure are just as
every bit as delicious as this
because they share the same kitchen,
same staff, same brains.
Well, thanks so much to
my guests for joining me.
Thanks to all the chefs
and all their preparation.
Thanks to YB, thanks to Sam,
thanks to our staff and
everyone who helped us out.
And of course thanks to me.
We have one more Michelin restaurant left.
We gotta get those three stars.
And for that we’re going to San Francisco.
Thanks for watching.
See you next time. Bye!
(energetic music)
Do you think there’s ever anything
that’s like a Chuck E.
Cheese that has Michelin Star
where they have a big mascot?
There ought to be, because
Michelin has a big mascot,
so they can’t be pooh-poohing
the mascot industry.