Christian F. Puglisi cooks at Relæ in Copenhagen

[yingziShi]

The idea of highlight one single ingredient (and not to waste, which is a HUGE problem in most of the restaurents) is brilliant. I find the dish both elegant and simple. Me myself would definitely give it a try, maybe switch the sweetbread to Atlantic cod :)

[matthewkennerknecht]

I'm sure it tastes really good, but why cover up the beautiful presentation of all the ingredients with a mound of cauliflower?

[MarkWitucke]

Christian’s plating seems a unique signature. Hide the protein for an Upside down Surprise

[raaron]

Now that I bashed him I will proceed to do the opposite - very thoughtful cooking and I love how many times he tastes throughout the process. I also love the technique of pouring the buerre monte through the strainer to just gently heat the ingredients - buerre monte is a warhorse.

[MusicchannelFX]

What is acutely the meat? I always understand superts or something like that?!

[raaron]

I see a lot of the Swedish guys extolling the virtues of light broths rather than heavy reductions. Frantzen, Magnus Nielsen and this dude.

[georgewbushcenterforintell]

A new form of cooking is to cook the coliflower with a laser beam

[OmaLowne]

I'm just confused; why would you spend time and effort making the plate and presentation nice if you're covering it witn califlower at the end? Other than that, big fan of sweetbreads!

[Viral_Videos_XL]

Who is ever gonna eat so much of the coliflower hahha

[Crypto-charts]

That much cauliflower the guest will be farting for weeks

[schalkbloem]

too much cauliflower...that sweet breads looked awesome as is...

[smonclark]

A beautiful dish , too much cauliflower I would have done a small Quinnell of cauliflower Just on top of the dish

[AdamDenis]

11:30 He puts the spoon in his mouth, taste, and mix it again with the same spoon. What an amatuer.

[mauriciopalma]

Cualquiera!!! Puro cártel....llega re frio ese plato ala mesa, un desastre

[Jordan-ghmg]

How uninspiring.
Thought relae would have been a bit more forward thinking than that

[CookinginRussia]

Took a dish that was reasonably well plated and destroyed it. Absolutely terrible plating.

[raaron]

Also I bought this guys cookbook and it is so boring. He writes a page on each dish, painstakingly documenting how he thought of each idea - very few chefs can make that interesting. I like to know the intention and the philosophy behind a dish but sometimes it's just way too much information, especially from this guy. He lays out a whole system of categorizing dishes... Some good techniques in it though.

[robb]

Man wtf was that? That platting wasn’t too exciting chef. I know you’re better than that.