We tried Michelin Star Fried Chicken!

JOLLY
8 Mar 202422:13

Summary

TLDRIn this delightful food adventure, the hosts visit Humble Chicken, a newly Michelin-starred restaurant in London. They indulge in a variety of innovative dishes, from a mussel starter to a beef tartare with deep-fried bone marrow, and finally, the star attraction - Michelin-starred fried chicken. The meal is a testament to the restaurant's creativity and the chefs' skill, leaving the hosts in awe of the unique flavors and presentations. The experience is a culinary journey that combines global influences with a touch of humor, as the hosts compare the dishes to familiar fast-food items, all while enjoying the humble setting of the restaurant.

Takeaways

  • 🌟 The restaurant Humble Chicken in London has recently been awarded a Michelin Star.
  • 🍗 The dining experience at Humble Chicken is described as creative and next level, with a focus on high-quality ingredients and unique presentations.
  • 🍴 The meal starts with a mussel dish, which is a departure from the expected chicken dish, showcasing the restaurant's humility and creativity.
  • 🥚 A highlight of the meal is the Michelin-starred fried chicken, served in a non-traditional presentation, emphasizing the restaurant's theme of humility.
  • 🥗 The beef tartare with deep-fried bone marrow is praised as one of the best the diners have ever had, highlighting the restaurant's innovative approach to classic dishes.
  • 🍞 The bread and butter service, including brioche and butter stuffed with chicken liver and truffle, is a standout moment, demonstrating the restaurant's attention to detail.
  • 🍰 The dessert course includes a frozen Clementine cheesecake, which is described as a refreshing and delightful end to the meal.
  • 📍 The Jolly London Map is introduced, a resource for finding the best food and drink spots in London, including Michelin-starred restaurants.
  • 🎥 The video script is part of a series where the hosts visit and review various food establishments, often with a humorous and engaging commentary.
  • 👨‍🍳 The chefs at Humble Chicken are commended for their ability to execute a wide range of dishes at a high level, making it a memorable dining experience.
  • 📅 The script mentions the importance of consistency in maintaining the quality of the dining experience, suggesting a return visit to check on this aspect.

Q & A

  • What is the name of the restaurant featured in the transcript?

    -The restaurant's name is Humble Chicken.

  • What recent accolade did Humble Chicken receive?

    -Humble Chicken has just been given its Michelin Star.

  • What is the significance of the speaker's attire in relation to the restaurant's name?

    -The speaker is dressed as a chicken, which is a nod to the restaurant's name, Humble Chicken.

  • What was the first dish served at the restaurant, and how was it described?

    -The first dish served was a mussel, described as being full of flavor, almost exploding with taste, and having a sour, limey flavor with citrus kosho ponzu and avocado.

  • What was the unique presentation of the foie gras dish?

    -The foie gras was served with persimmon, hazelnut, and a creamy texture, resembling muesli or overnight oats, and was described as an art piece.

  • How was the beef tartare dish presented and what was the reaction to it?

    -The beef tartare was presented with deep-fried bone marrow in a crispy tartlet, and it was described as the best beef tartare the speaker had ever had.

  • What was the surprising element of the fried chicken dish?

    -The fried chicken dish was served as chicken balls from the butt region, topped with a caviar 'top hat' and a mayonnaise relish.

  • What was the unique aspect of the bread served at the restaurant?

    -The bread was served with butter that had chicken liver and truffle inside, and it was described as warm, soft, and incredibly flavorful.

  • What was the final dish of the meal, and how was it described?

    -The final dish was a frozen Clementine shavings cheesecake, which was described as absurdly good and better than expected.

  • What was the overall impression of the meal at Humble Chicken?

    -The overall impression was extremely positive, with the meal being described as one of the best the speakers had ever had, featuring a variety of creative and well-executed dishes.

Outlines

00:00

🍗 The Humble Chicken's Michelin Star Adventure

The narrative begins at Humble Chicken, a newly Michelin-starred restaurant in London known for its innovative culinary approach. The visitors, dressed amusingly to fit the theme, embark on a gastronomic journey starting with unique dishes like a creatively presented mussel and moving on to a foie gras dish that defies expectations with its blend of textures and flavors, including persimmon and hazelnuts. The excitement is palpable as they navigate through these initial courses, highlighting the creativity and unexpected combinations that have earned the restaurant its star.

05:01

🥩 A Culinary Rollercoaster with Humble Beginnings

The journey continues with a playful tease involving the absence of chicken, leading instead to a beef tartare that sets a new personal benchmark for the dish. The narrative then builds anticipation for the titular dish - Michelin starred fried chicken, presented in a whimsically humble manner yet delivering an explosion of taste and texture. The segment wraps up with a promotion for the Jolly London Map and a brief introduction to Odoo, tying in the exploration of London's culinary scene with an innovative business management solution.

10:01

🍳 From Playful Buns to an Anime-Inspired Feast

The adventure at Humble Chicken escalates with the introduction of a Michelin star version of a sausage and egg McMuffin, encased in bao buns, which captivates with its exquisite taste. The meal progresses with more playful and innovative dishes, leading to an animated discussion about the Michelin star experience. The narrative humorously touches upon the quality of the bread served, elevating it to a memorable part of the meal and setting a high standard for future visits.

15:01

🍣 A Global Culinary Journey in London

This part of the meal showcases the restaurant's versatility, transitioning from a Michelin star interpretation of fast food to exquisite courses reminiscent of fine sushi and Japanese cuisine. The diversity of the menu highlights London's global culinary influence, with each dish bringing a new level of excitement and admiration for the creativity and execution of the restaurant's chef. The segment captures the essence of experiencing a world-class meal that transcends traditional culinary boundaries.

20:02

🍊 A Sweet Ending to an Unforgettable Journey

The finale of this culinary odyssey is marked by a dessert that astonishes with its innovation - a frozen Clementine cheesecake that further cements the meal as one of the best experiences of their lives. The segment reflects on the entire meal, emphasizing the uniqueness of each dish and the unparalleled skill of the chef. The meal at Humble Chicken is heralded as a favorite, showcasing the profound impact of Michelin-starred cuisine on its patrons and leaving them eager for future visits.

Mindmap

Keywords

💡Michelin Starred

Michelin Starred refers to a rating system where restaurants are awarded stars by the Michelin Guide, indicating high quality and excellence in cuisine. In the video, the mention of Michelin Starred sets a high expectation for the food experience, as the restaurant 'Humble Chicken' has just received this prestigious recognition.

💡Fried Chicken

Fried chicken is a popular dish consisting of chicken pieces that have been coated in a batter or breading and then deep-fried until crispy and golden. In the context of the video, it is highlighted as a specialty of the restaurant, and the term 'next level' suggests that the fried chicken served here is exceptional and of a higher standard.

💡Creative Food

Creative food refers to dishes that are innovative, unique, and often artistic in presentation and flavor combinations. The video emphasizes the creativity of the food at 'Humble Chicken', indicating that the dishes are not only delicious but also visually appealing and thoughtfully designed.

💡Humble Chicken

Humble Chicken is the name of the restaurant featured in the video. The term 'humble' in this context is likely used to convey a sense of modesty and simplicity, which is ironic given that the restaurant has been awarded a Michelin Star, a symbol of culinary excellence.

💡Beef Tartare

Beef tartare is a dish made from finely chopped or ground raw beef, often served with various accompaniments like capers, onions, and sauces. It is a luxurious and sophisticated dish that showcases the skill of the chef. In the video, the beef tartare is described as 'next level' and 'the best ever had', indicating a high level of culinary craftsmanship.

💡Pate

Pate is a type of meat or fish spread, often made from the cooked liver of the animal, seasoned and usually served cold. It is considered a delicacy and is appreciated for its rich, smooth texture and flavor. The video describes a pate dish that is highly praised for its taste and unique combination of ingredients, such as persimmon and hazelnut.

💡Caviar

Caviar is a luxury food product consisting of salt-cured fish eggs, typically from the sturgeon species. It is known for its delicate flavor and is often used as a garnish to enhance the taste and presentation of dishes. In the video, caviar is mentioned as a topping for the fried chicken, adding a touch of opulence to the dish.

💡Brioche

Brioche is a type of bread that is rich and buttery, often used in various culinary applications due to its soft, fluffy texture. In the video, brioche is used to describe the bread served at the restaurant, which is praised for its warmth and flavor, contributing to the overall dining experience.

💡Sausage and Egg McMuffin

A sausage and egg McMuffin is a type of breakfast sandwich typically consisting of a sausage patty, egg, and cheese, served on an English muffin. The video humorously compares the Michelin Star quality dish to a McDonald's McMuffin, highlighting the elevated and creative version of a familiar comfort food.

💡Jolly London Map

The Jolly London Map is a promotional tool mentioned in the video, which includes locations featured in episodes across London. It serves as a guide for viewers to visit these places when they are in town, providing a connection between the content of the video and real-world experiences.

Highlights

Michelin Starred Fried Chicken described as 'next level' and 'hella good'.

The restaurant, Humble Chicken, is one of the hottest spots in London and has just been awarded its Michelin Star.

The presenter is dressed as a chicken, fitting for the restaurant's theme.

The restaurant's creative approach is evident, starting with a mussel dish instead of chicken.

The mussel dish is described as a 'flavor bomb' and 'juicy' with a 'limey' and 'citrus kosho ponzu' flavor.

The pate dish is compared to Nutella in texture and flavor, with a combination of sweet and salty notes.

The bread trolley is a highlight, with a focus on the quality and presentation of the bread.

The beef tartare with deep-fried bone marrow is praised as the 'best beef tartare ever had'.

The Michelin starred fried chicken is finally revealed, described as 'juicy' and 'crispy'.

The dish with a fried egg and pork buns is compared to a 'Michelin star sausage and egg McMuffin'.

The bread and butter presentation is compared to a scene from an anime or 'Spirited Away'.

The butter is stuffed with chicken liver and truffle, offering a unique and luxurious taste.

The pickled palate cleanser is described as 'refreshing' and 'effective'.

The Japanese tuna loin and wasabi dish is praised for its quality, comparable to sushi from a specialist restaurant.

The short rib and Japanese Scotch egg dish is described as 'insane' and 'unbelievable'.

The frozen Clementine shavings cheesecake is a unique and impressive dessert.

The overall experience at Humble Chicken is described as 'incredible' and 'one of the best meals ever had'.

Transcripts

00:00

This is it,

00:00

Michelin Starred,

00:02

Fried Chicken.

00:03

This is next level!

00:05

That is hella good.

00:06

Already we're 3 courses in,

00:07

This is some of the most creative food

00:08

I've ever had.

00:09

Oh my gosh!

00:10

What the heck.

00:11

The tall giraffe, the angry turkey, the elegant elephant and the humble chicken.

00:18

Which one are we at today?

00:19

The restaurant's called Humble Chicken.

00:21

This is one of the hottest spots in London right now.

00:24

They've literally just been given their Michelin Star.

00:27

Wow.

00:28

Look.

00:29

It's oddly appropriate that we're here because I am dressed as a chicken in its humblest form.

00:34

Okay, baby chick.

00:35

Yeah, baby chick.

00:36

Or the egg yolk, depends.

00:37

Depends where it is in the gestation.

00:40

Wow.

00:43

We are definitely the first people to film here after it's just been awarded its Michelin Star.

00:48

I'm not surprised they chose us right because we're two of the humblest guys you could know.

00:52

What do you mean they chose us?

00:54

Pretty sure we chose them.

00:57

I mean, I'm probably a little more humble than you.

00:59

Oh, okay.

00:59

I'm not sure that's how humility works.

01:01

No?

01:03

Let's see whether it lives up to the hype or they need to make and then eat a humble pie.

01:08

Okay.

01:20

Wow, thank you very much.

01:22

Look at that.

01:23

That is stunning.

01:25

It looks like something you'd see in a rock pool.

01:28

That is a mussel that's been stuffed in with stuff.

01:31

So it's like juicing.

01:35

A mussel on steroids.

01:36

Can I say that?

01:37

Look at that.

01:38

Very humble move in a chicken restaurant.

01:40

Starting with a mussel.

01:42

Starting with something other than chicken.

01:44

He doesn't want to be in the centre of attention.

01:46

He said give it a little slurp.

01:48

I think that's the first time I've ever been told that in a restaurant.

01:50

Very exciting.

01:59

Wow.

02:02

Oh my gosh.

02:03

The mussel is full of flavour.

02:06

It almost like explodes and bursts out when you bite into it.

02:10

What is it?

02:11

It's quite sour, limey.

02:13

Is there soy sauce in there?

02:15

Can you guess any of the ingredients?

02:16

Wow.

02:17

Mussel.

02:19

Yeah.

02:20

Citrus kosho ponzu.

02:22

Wait, wait.

02:22

You were never gonna guess.

02:24

Let me guess.

02:24

Citrus koshu ponzu.

02:28

You still got it wrong.

02:29

Even I just told you.

02:31

And apparently some avocado as well.

02:34

And some...

02:34

Is there avocado?

02:36

Is there just an hint of avocado?

02:40

Yeah.

02:41

I need to start doing steroids.

02:42

If that's what my muscles will taste like, I could be licking all day.

02:48

That is very strange.

03:06

Thank you very much.

03:07

Flavour bomb.

03:08

I thought the first mouthful was a flavour bomb.

03:10

I was listening to all of those words.

03:11

I got no idea what this is gonna taste like.

03:13

It could taste like ice cream.

03:15

Persimmon on the bottom, which I think I've only ever had in Korea.

03:18

And then some liver and then hazelnut.

03:21

And they've shaved up this foie gras on top.

03:25

Wow.

03:25

This feels like an art piece.

03:28

Oh wow. There's like bits in there.

03:30

It's a very creamy texture.

03:32

It's kind of like muesli.

03:33

It's quite creamy.

03:34

Like overnight oats.

03:35

Yeah.

03:35

Cheers.

03:44

Oh my gosh.

03:47

It's the best pate I've ever had.

03:48

Luke, you need to try that.

03:54

That is incredible.

03:56

I normally hate pate.

03:57

That is incredible.

03:59

The liver the foie gras.

04:01

It sounds like it's going to be overpowering,

04:02

But it's got these little sweet bits of persimmon in there,

04:05

And these crunchy hazelnut bits.

04:07

So you get all these different textures.

04:08

Oh my gosh.

04:11

The combination of textures and different flavours.

04:13

And sweetness and saltiness and like strong flavours.

04:17

It's like Nutella at the end.

04:20

With the texture of Nutella.

04:22

The hazelnut in there.

04:23

I think the hazelnuts have been like caramelised or something.

04:26

No, it's popped rice.

04:27

Popped rice.

04:28

Yeah. That is good.

04:31

That is hella good.

04:32

That's one of my favourite dishes I've had in London.

04:36

It's incredible.

04:37

Wow. Slow down.

04:38

Yeah. Okay. Sorry.

04:40

That's incredible.

04:41

As far as like, starters go, Michelin star places,

04:44

Often spam you with starters.

04:46

Just coarse after coarse.

04:48

- Bread. - So much bread.

04:49

They might bring a bread trolley.

04:51

So here's our bread trolley.

04:53

You never know.

04:54

There's no room for a trolley.

04:54

We do love a bread trolley.

04:55

You'd have to lower it from the ceiling.

04:56

Having to climb out of the vent like mission impossible.

05:00

The tension is building.

05:02

Because the humble chicken hasn't come out of his hiding place yet.

05:05

No. Oh, what's this?

05:06

Is it chicken?

05:07

It's not chicken.

05:08

Some smoke.

05:09

Oh, lovely.

05:14

Thank you very much.

05:16

No chicken.

05:17

No chicken.

05:19

They're playing with us.

05:20

He's toying with us.

05:20

He is.

05:21

Spotlight.

05:24

This is beef.

05:26

Look at that.

05:27

Again, presentation is on point.

05:31

Yeah, beef tartare.

05:32

With deep fried bone marrow.

05:34

Wow.

05:35

This is next level.

05:37

All right, let's do it.

05:38

Cheers, mate.

05:39

Look at that.

05:40

All in one.

05:41

You're just going all in one.

05:53

Wow.

05:56

Just keeps going.

05:57

It's like eating the best...

05:59

Keeps going.

06:00

Salad ever.

06:01

Wow.

06:03

Salad.

06:03

I can't describe it.

06:05

Best beef tartare I've ever had.

06:06

You've ever had?

06:07

Ever?

06:08

Yeah. When have you had a better beef tartare than that?

06:10

It's literally like the perfect beef tartare in this crispy little delicate tartlet with

06:14

a ball of deep fried bone marrow.

06:17

How do you even think of that?

06:18

It's so creative.

06:20

Already we're three courses in.

06:21

This is some of the most creative food I've ever had.

06:22

Oh my gosh.

06:33

That's a lot of it.

06:34

That's a lot of it.

06:35

This is it.

06:36

This is Michelin starred fried chicken.

06:40

The humble chicken has been waiting for its moment to shine.

06:43

It was patient.

06:44

Yeah he was.

06:45

And it was like, you know what?

06:46

I won't come out as a drumstick.

06:47

That's too showy.

06:48

I'll come out as a pair of balls.

06:50

Okay.

06:53

I mean I get what you mean.

06:54

But he said this is chicken from the, you said chicken oyster?

06:57

From the butt.

06:58

From the butt region.

06:59

The muscle next to the butt.

07:00

We've been talking about the butt.

07:01

The butt region.

07:02

Wow.

07:04

I mean it's literally wearing like a little caviar top hat.

07:07

Cheers mate.

07:26

Wow.

07:31

Can you see how juicy that is?

07:32

The batter is quite thick.

07:34

Oh the batter is like crispy and crunchy.

07:38

But the chicken inside is so juicy.

07:41

And then I don't know what that relish is on the top.

07:43

It's like a kind of really nice mayonnaise.

07:48

And then it's just amazing.

07:50

So juicy.

07:52

So crispy.

07:53

That batter, crunchy and the juiciness of the chicken on the inside.

07:58

Also caviar often plays like an unnecessary role.

08:01

You know? Just superfluous.

08:04

That caviar on there, the saltiness, creaminess it added.

08:08

With the mayonnaise.

08:10

It's not that humble this chicken I've got to say.

08:12

Oh no, it's super humble.

08:14

Everything in here is like...

08:16

Dalai Lama, very impressive man.

08:18

Very, very impressive.

08:19

One of the most impressive people on the planet.

08:21

Super, super humble.

08:22

Okay so you're saying just because they're impressive doesn't mean it's not.

08:26

Roger Federer.

08:27

Yeah.

08:28

Very humble guy.

08:29

Good point.

08:29

Very, very humble guy.

08:31

But then you've also got Michael Jordan, you know?

08:34

Less humble.

08:35

Yeah.

08:35

Conor McGregor, another example of someone who's got a way to go in the humbleness department.

08:42

All right guys, I'm sure you're thinking where is this amazing bar?

08:45

And oh do I have a surprise for you.

08:47

Because today is your lucky day.

08:49

We're launching the Jolly London Map with our friends over at Odoo.

08:52

Whether you fancy sampling some Michelin star fish and chips or want a pint at London's Best Pub.

08:58

The Jolly London Map has all the places we film jolly episodes across London.

09:01

So you can check them out whenever you're in town.

09:03

The only place we can't guarantee availability is Buckingham Palace.

09:06

Great food though.

09:08

But Odoo do provide a suite of applications that can help you manage your whole business in one platform.

09:13

From marketing, invoicing to building a website.

09:15

Speaking of building a website, they make it super easy.

09:18

And the first app you use from their suite is Free for Life.

09:21

It's literally four simple steps to get your website started.

09:24

Then just drag and drop the elements.

09:25

No technical skills required.

09:27

You can also get a custom domain name free for one year with unlimited hosting and support included.

09:31

We went with a super creative domain name for this map.

09:34

jollylondonmap.com

09:36

Simple but works.

09:37

It's completely free for you to use.

09:39

It was free for us to make.

09:40

Go there and sign up for Odoo too.

09:42

Oh my gosh, there's another course.

09:43

Okay, gentlemen.

09:46

Thank you so much.

09:50

Oh, look at that.

09:51

What?

09:52

There's a little fried egg in there with a runny egg yolk.

09:56

This is definitely the cutest thing we've ever had at a Michelin star restaurant.

10:01

Little piggy buns.

10:02

I mean it feels, it's so soft.

10:05

Feels almost criminal.

10:06

Wow, can you see the egg yolk running out?

10:13

Oh my, what the heck.

10:15

Hell yeah.

10:17

That is the best sausage and egg McMuffin I've ever had.

10:21

It is.

10:23

It's pork.

10:23

Is it pork?

10:25

With egg.

10:26

That's a Michelin star sausage and egg McMuffin.

10:27

No, it's not a muffin.

10:29

It is.

10:30

The bao.

10:32

That's a huge compliment.

10:33

That is a huge compliment.

10:35

Ollie's changing the name of the video.

10:36

It's now Michelin star sausage roll.

10:38

That's the best thing we've had so far.

10:41

Yeah.

10:42

Also, if you had this for breakfast, you could have like 10, 15 of them.

10:45

Yeah, you could, you could.

10:48

I'm literally just wiping the egg yolk off the plate because it's so good.

10:52

That was incredible.

10:55

Like what?

10:55

McDonald's are missing a trick.

10:56

If they could just do that.

11:00

They, you can't compare that to McDonald's Ollie.

11:03

It was beautiful.

11:04

So fluffy.

11:06

The fried chicken though.

11:07

You might as well be talking about McDonald's breakfast.

11:08

The fried chicken was so, okay.

11:10

Have you got that thing up your sleeve?

11:11

No, dear Lord, no.

11:13

Not this time. Not again.

11:14

He does look like Ronald bloody McDonald today.

11:19

Represent. Available for sponsorship.

11:21

So the Michelin man, he's taken a while to come, come around to fried chicken like the rest of us.

11:28

But man, that guy has taste.

11:30

He has taste.

11:32

He has not missed the mark here.

11:35

This place.

11:36

It is legit.

11:38

I mean, we've eaten in a lot of Michelin style restaurants right.

11:41

Over the last year.

11:42

Almost as much as you and Gabie.

11:44

Okay.

11:44

Way more than me and Gabie.

11:46

What are you talking about?

11:47

Nice of you to say.

11:51

Gabie's jealous at this point.

11:52

She's very jealous.

11:54

Good.

11:54

Okay.

11:55

Wow.

11:59

This looks straight out of an anime.

12:20

Thank you so much.

12:21

Thank you very much.

12:22

Look at that bread and butter, the presentation levels.

12:27

I mean that honestly just looks like bread from one of Juno's...

12:30

Toy kitchen sets.

12:31

Yeah.

12:32

Or like we're in Spirited Away.

12:34

Our parents just turned into pigs and we arrived and we're like, wow, that bread looks incredible.

12:40

I'm traumatized.

12:41

Let's eat.

12:42

I'm also ready to turn into a pig just so I can eat this stuff.

12:45

And then we served it with this little refreshing palette cleanser.

12:49

They're like scrolls aren't they?

12:51

I've never seen butter that's been stuffed with something.

12:54

Look at that.

12:56

Okay, come on.

12:56

I need to get some of this bread.

12:57

Wow.

12:59

It's perfect.

13:01

It's perfect.

13:02

It's perfect.

13:03

Cheeky little loaf.

13:07

It's so warm.

13:08

It's so warm and fluffy.

13:12

All right.

13:12

Smell it.

13:14

So buttery.

13:14

Brioche.

13:16

Oh my gosh.

13:20

Butter with chicken liver and truffle inside the butter.

13:24

Because why not?

13:26

Bread is often one of our favourite things we eat at Michelin star restaurants.

13:29

And this bread looks...

13:30

Not quite as good at presentation as the restaurant.

13:33

How have you made it look so terrible?

13:45

I felt like I laughed quite loudly.

13:48

Wow.

13:49

What?

13:50

I've never had truffle or liver in my butter before.

13:55

I want it more regularly.

13:57

Lurpak. Listen up.

13:58

That is a thing I want.

13:59

Can you imagine if they sold it in the supermarket with liver and truffle inside a slab of butter.

14:05

Should we give some to the guys?

14:07

Luke and Grace need to taste it.

14:09

Grace first.

14:11

That bread is so warm.

14:15

So soft.

14:15

Sorry.

14:16

Sorry.

14:19

That was quite loud.

14:20

You haven't even drunk any of it yet.

14:23

Feels like we're three beers in.

14:25

I just threw my napkin over it like it was a dead body.

14:27

Grace couldn't even laugh because she had a mouthful of bread.

14:30

Killing grace behind the camera.

14:34

Luke.

14:35

Come on.

14:36

Incredible.

14:37

Absolutely incredible.

14:40

That bread, Luke.

14:41

That bread.

14:42

It is so good.

14:46

I think we should come back here tomorrow night to check it's the same.

14:49

Oh, I think we should.

14:50

Yeah, consistency check.

14:51

I think that makes sense.

14:52

That's good with you, Aidan, right?

14:59

That sounds fun.

15:00

Yeah, deal.

15:01

If you don't get the bread right, the Michelin man, he comes in, he walks straight out.

15:04

He probably bounces off the bar because he's made of rubber.

15:09

You missed the pickle as well.

15:13

Oh, okay.

15:13

Yeah, we need to...

15:14

I don't want to cleanse my palate from that taste.

15:17

I want to keep that taste in my mouth.

15:19

Look at this.

15:19

It's like a scroll.

15:27

Oh my gosh.

15:28

Oh, very pickled.

15:29

Very pickled.

15:32

Is it radish?

15:32

It's like a warhead.

15:34

It's quite sour.

15:36

It is quite sour.

15:38

What is celeriac?

15:38

Very refreshing.