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I cooked the Best Meal of My Life with a Chef in NYC!
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I cooked the Best Meal of My Life with a Chef in NYC!

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LeRivage Best French Restaurant in NYC!
https://www.instagram.com/lerivagenyc
340 W. 46th St. Bet 8th & 9th Aves.
New York, NY 10036

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39 Comments

  1. @saidalfonseca8503

    Hi Guga, my son Derek (11 years old) doesn't do anything else but watching your videos, you're a great inspiration to him. His biggest dream is to meet you and cook with you.

  10. @greggb557

    How DISRESPECTFUL to turn up to a professional restaurant, a place of business, a place of food preparation, in SHORTS!!

  15. @BigBlackGoc

    Hey Guga! I was wondering if you can make a video about fried Chicken but using the chips from the one chip challenge as the crust thank you

  18. @kenGPT

    Hey Guga, I know you like to sear with charcoal, flame throwers, and cast iron.

    Could a Tesla Coil sear a steak?

  23. @Javdaneh

    I am one of those weirdos that considers French onions soup one of her favorite soups, but NO bread. Soggy bread ruins the soup imo. More cheese instead please! Oh, and few onions. Okay dammit, just the broth and cheese please.

  24. @skytrotter6144

    There is no such thing as French Gruyère…coming from a chef I am surprised…Gruyère is a city in Switzerland that makes the Gruyère an AOC protected cheese name just like champagne. The worst is that in fact the cheese they call Gruyère is Emmental an other city in Switzerland where they manufacture the cheese Emmental…basically the French have taken the know how of the Emmental and call it Gruyère…🙄🙄🙄

  28. @cabernetguy2000

    Nice, but when you are in a classy restaurant or steakhouse, how about wearing something that doesn't make you look like a boy scout, Guga!!! This is embarrassing.

  30. @bahamutbbob

    One thing that bugs me about cooking shows. Is it really "home" made if you make it in a commercial kitchen?

  32. @RussBMCSGT

    If you ever get back to doing steakhouse reviews I recommend Gibson’s. I went to the one in Rosemont, IL last year and I was blown away.

  33. @benforwho

    Frenchy's enthusiasm is peaked compared to Chef Brian's podcast. Love behind the kitchen scenes, thanks Guga! 😉

  35. @jojoaexololt

    Guga, can you do an experiment on yellow ant grilled meat, a specialty from the Central Highlands of Vietnam. We literally hang the meat onto a long stick, then poke that stick directly onto the leaf nest of yellow weaver ant (it HAS TO be yellow weaver ant). We then wait for around two hours for the formic acid from the ant bite to tenderize the meat as well as giving it a tangy, citrus flavor ( if let rested long enough, the ant eggs might enhance that flavor). Heck, you may even want to do a dry age experiment with yellow weaver ant. Additionally, you can also make yellow ant chili pepper salt by stir-frying them together.

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