Giving you an insider look at running top-tier restaurants, Eater’s “Mise En Place” pulls back the curtain on the world’s most elite kitchens. Each episode focuses on highly acclaimed chefs preparing for service and managing their restaurants. Buckle up for a 2-hour video marathon showcasing seven Michelin-starred restaurants in NYC, D.C., and London.
00:00:00 Le Bernardin in NYC — featuring chef Eric Ripert
22:50 Francie in Brooklyn — featuring chef Christopher Cipollone
38:22 Essential by Christophe — featuring chef Christophe Bellanca
50:35 Coqodaq in NYC — featuring owner Simon Kim and chef SK Kim
1:08:33 Minibar by José Andrés in D.C. — featuring chef Sarah Ravitz
1:21:43 Ikoyi in London — featuring chefs Jeremy Chan and Iré Hassan-Odukale
1:39:47 A. Wong in London — featuring chef Andrew Wong
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15 Comments
I’m now attending culinary school because of this series. I’ve been cooking since I was a kid, but now I feel ready to pursue my dreams of being a chef in a Michelin starred restaurant. This show has given me the confidence to do so.
Love the stronkh fkhrench accent
Do you enjoy eating plastic? Because if you notice they never took it off.
Didn’t you guys already do this episode with Eric Rupert? lol. Reposting videos for view I see.
Use Kobe beef it’s much better than wagu
Jackson Joseph Davis Amy Garcia Sarah
4 million subs 14k views 12 comments
maybe you guys should take a hint and realize michelin stars have lost their pull, especially as they're only given out to like 3 regions in the world
like you have the resources – why not look at proper spots with good chefs who make good food?
just getting going on this video and I am just loving the sauce mastery … "saucier is the artist" love it
Why not do a cooks night out? Like the other web series. Something similar would be cool from this site
Plastic carpaccio 😢
Imagine going to Ikoyi and ordering well done beef 🙁
38$ for fried chicken? uh no thanks.
Thank you for hiring that sister, I promise she won’t let y’all down
plastic tuna must be tasty
It worries me when a chef who seems to know what he is on about says they are streaming something when it’s very clearly Sous vide which is a lot more accurate then just steaming.