Michelin-Star Chef Rates 11 Fine Dining Scenes In Movies & TV (w/ Paul Liebrandt) | How Real Is It?
Master chef and restaurateur Paul Liebrandt rates 11 fine dining scenes in movies and television, such as “The Bear,” for realism.
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January 31, 2026
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Holup. 15:13 Did he say expresso?
I love that he ranks The Cook, the Thief, his Wife and her Lover as his number 1 film… that's such an insane movie, especially the ending.
Wonder how he responded to the dish served there… :^D
He just admit locking an employee in his lock in? Lol
As someone who worked as a chef for a decade, it fills me with so much joy to see that Ratatouille is cited as the best example of working in fine dining.
I absolutely love that movie and the way they portray the deep connection that food can inspire in people is beautiful. I love the closing monologue by the critic too, such a great sentiment that anyone can learn to cook.
Food is such a wonderful way that we can connect in this world, and we desperately need connection in times like this.
It makes question they didn't taste any of those plates? He rates them but doesn't get the idea to vote which one taste?
I don't know, I didn't like Disney movie. They made dishes, and it was like, never made side dishes or desserts.
"Chef" being a term of respect doesn't exactly work when the chef forces subordinates to say it.
The military like aspects of kitchens seem a bit ridiculous. They're taking themselves a bit too seriously. Imagine if tomorrow your boss wherever you worked started forcing everyone to say "Yes/No Boss" every time they spoke.
Numbered ratings are so annoyingly meaningless.
Ratatouille was genuinely the point where i started thinking about cooking properly and also the visuals of the dish not just heaping it on a plate. for an animated film its a masterpiece
very cool video and he seems like a niceguy but i dont fw the foie gras thing…. very brutal
I was entirely too old before I realized that the Michelin guide had nothing to do with tires
The thing is, Ratatouille IS a peasant dish. It's traditionally something put together from the things you have at hand. In fact most of what people in the west call "Ethnic food" is peasant food and not fine dining. Spagetti has been invented by Italian-Americans from ingredients they could buy in the country because they didn't have their usual ones, Pizza, despite today being treated seriously like Sushi, started out as a plane of dough with some stuff on it that you only need an oven for, Polish pierogi, despite being served in fancy ways in restaurants in the west sometimes, are something that, to me, brongs to mind the image of my grandma making them in bulk before christmas
People think ratatouille is a peasant dish cause it's just so cheap. Lots of veggies no meat. But a lot of work.
I was hoping to see him react to the fantastic British series "Whites"
"Chef" is an absolute favorite! I wish you had included "Mostly Martha" or it's American remake.
"Yes chef" is egotistical bs indicative of most male run fine dining restaurants prior to about 10 years ago. They were, some still are, run in a quasi military fashion. It's stupid & counterproductive. Conversely, most female led restaurant kitchens have a calmer, more respectful atmosphere
Pleasantly surprised by this chef.
What does it say Walt Disney Studios produce the menu
It's beyond unfortunate…most certainly damning, that the vast, vast majority of diners frequenting(!) top-tier restaurants do so primarily as a way to show off their affluence.
Wait, Disney made The Menu?
My brother is a chef. From a young age he tasted all foods. I understand his obsession with taste because of Ratatouille!
This man DID NOT try to justify foie grois with "the Egyptians did it…" 😒 I'd rather he just say he liked the taste (which, fair) instead of trying to justify a barbaric custom. Not watching the rest of this.
15:15 A Michelin starred chef actually said «expresso»?? 😵
This dude pretentious AF
I think what you are talking about IS being pretentious! it´s just that being pretentious is a Positive thing. We should get rid of its negative lable.
I never understood why truffle is valued so highly. Quite honestly, it tastes gross when it's overused. The one time I've been to a highly rated Michelin starred restaurant, as a gift through work, it wasn't very good. The entire dish just tasted like Truffle. Our meals were $175 ahead when I went to that, which I would never be able to afford as a blue car worker, so I thought I was being given a treat. Fact of the matter is I've had a steak with succotash that was $34 and it was by far better.