This 26 year old chef runs the 5th best steak restaurant in the WORLD. (BELGIUM)

I'm Arno. I'm Brent. And we're going to eat in the best steak restaurant of whole Belgium. Carcass by Dierendonk. Opened in 2015 in Kokseide, they got a first Michelin star only two years later. They're currently the fifth best steak restaurant in the world. Today they opened the second one here in Knokke. The head chef, Timon Michiels, was awarded best young chef. He's still only 26 years old and he learned from the greatest like Peter Gosses and Alain Ducasse. He will be our private chef today. Teach us about the meat and serve us an eight course menu. Welcome to Hunger Fine Dining episode one. That's really perfect. Timon, an honor to meet you. Welcome to Carcass. We're here in our small butcher shop. It's a little selection of the meat that we have for you guys to try later. Every customer that walks in gets a shell. Like I got when I was a child. I've been coming to the butchery since I was two, three years old. So when I was a little kid, I always got my shell like this. It's how you recognize a real butcher. And from the small butcher shop, Timon takes us to the heart of the restaurant. The holy grail. I never had an idea of how heaven would look like when seeing this. It comes close, right? Yeah, yeah. Now we have some Belgian meat. We have some European selection. We age everything between four to eight weeks. The typical Flemish breed that you use is the West Flanders Red. Yeah, we have a West Flanders Red. So that's the cow that we breed ourselves in Corsera. It's very lean. It's very meaty from flavor. But then we also have Utslag. And Utslag, it's a bit of honor from Henrik to his father. We are going to select the best cows in Europe. Most of the time, milk cows. And we're going to age them just a bit longer. So age to eight, nine weeks. Super creamy. Very intense in flavor. How is it for working in Carcass? It's nice. I learn a lot from him. He's a great mentor for me. I didn't tell him to say that. Okay, Timon. It's time you show us your meat. That's what I always try to do, huh? We're gonna start with this one. Let's go. I think that will be mine, Arnaud. You also want something for lunch? Now we have a little bit of pork also. Did you have all the butcher skills before you started working in? Nothing. Everything that I learned in Carcass is from Henrik. The more you keep on the beef, the longer you can age it. So we're going to age the tomahawk even a bit more than the normal cut. Because of the bones that are still there? Because of the bones. The trimmings are not just this. There's no way there's going any air in the meat. So this one we really go like 12 to 14 weeks. The main course for today. A beautiful tomahawk. The Utschlag Kotalos. And something really special. And then for a little tasting, Menapie pig. So it's a pig that's been extinct 2,000 years ago. And we found, together with the University of Ghent, DNA back in Rome. So the Menapie, it's an extinct boar, an extinct pig that you guys brought back to life? Yeah. Together with Henrik, a farmer and University of Ghent. It's not Jurassic Park, huh? We've chosen the oldest breeds in Belgium. Most of the time we still pair with wild boars. So we're almost close, like 90%, 95% to the pig that was living with us 2,000 years ago. While Timon is putting on his chef's coat, we get ready to indulge in an eight course premium meat delight. But first, a shout out to the sponsor of this episode. This episode is sponsored by Lotte Luise. A world of pre-loved luxury and a lot of love. Welcome to my world. These are my boys. Thank you, Stephanie. Stephanie is the best in Belgium for pre-loved designer bags, clothing and jewelry. She has the top of the top with Hermès, Kelly, Birkin, Constance and more accessible models. Gucci, Prada, Louis Vuitton, Dior and many more. Lotte Luise has got it all. Come and find Lotte Luise in the center of the Lippens Lane. A friend of the show. And now back to Carcass. Kick some ass. Rastafari. Valivedic. Man, are you hungry? Like a horse. High five. Thought for the guys we're going to serve some sourdough bread. Pastrami from Holstein. It's been aged. We're going to cook it on a plancha and some very large, in Belgium we call it smooth macarons. You see it nowhere in restaurants anymore. It's super greasy. Canal of butter. And I have a little surprise for them. Let's make it a bit romantic, huh? Are you trying to tell us something, Timo? No. Here you go, guys. To start, we always start with some sourdough bread. From Fourchette. Beer from Ghent. Smooth macarons. Large. Very classic. Nobody serves it anymore. It's just super flavorful. Canal of butter. Smoked bone marrow. A little bit of sea salt. If you wait long enough for the candle, just have a little dip. Okay. It's on the charcuterie, huh? Pastrami holstein. I age for 12 weeks. Pickle it with some mustard seed. Just finish it on the plancha. Gives this nice, creamy, little smoky flavor. Enjoy, guys. So this was a classic before in Flemish restaurants. And I don't know, maybe in the rest of the world too. Instead of butter on the bread, they used pork fat with kanchas, it's called. In Flemish, it's like burnt pieces. And this is the holstein charcuterie. Wow, this pork fat is so good. Look at this. Super delicious. Rastafari. Lukas. I'm gonna touch the goose with a little bit on the plancha. Takes everything up. Out of the park. And this one was the bone marrow, smoked bone marrow butter. Thank god for your memory. What did you say? Wow. Exquisite. The way this butter melts in your mouth makes me melt to my chair. We go for the combination. Holstein charcuterie, smoked bone marrow butter, sourdough bread. Here's to you, the crowd. Started from the bottom, now we're here. From the streets of Mrakesh to the Michelin star restaurant Carcass. It's not bad. All right, next up, we're gonna serve them some charcuterie. I'm on our boat, so nose to tail. We're not gonna waste anything. I always like to serve the first dish on the bone. We have some nice cremeux. It's a cremeux of Utslacht, so aged for 12 weeks. A bit of nutty. I think it's Samson Rust, Plop Rust. That's right. Cream of smoked hay. I'm gonna finish a little bit off. Give some smokiness to the meat. A little bit of olive oil. Black pepper. And we have some pickled carrots. Just pickle them a little bit in thyme vinaigrette. Just has a nice contrast with the meat. And of course, we're at the sea, so we use a little sea herb, salicorn. Some saltiness. And then some old Parmigiano. All right, guys. So, on our shoulder, we have our cremeux. So, it's cremeux of Utslacht, so been aged for 12 weeks. Made a cream of smoked hay. We pickled some carrots in some thyme vinaigrette. Just had some contrast with the meat. And then finish off with an old Parmigiano. Beautiful. The beer of Beaverham. The cream is really nice. And what is the green? It's a zekraal. Zekraal, salicorn. It's a sea asparagus. Sea asparagus. That's what someone once told me. Whoa, this cream. It's a joy. I can see something growing in Lukas' pants. Tastes a bit like salami with mayonnaise. All right, next for the guys, beef tongue. And a bit of honor for my grandmother. As a kid, I always had to eat beef tongue in Madeira. Didn't like it. We made a very fresh version. So carpaccio. Smoked, slowly cooked beef tongue. And olive oil. Some thyme vinaigrette. Nice and juicy. Finish with some fleur de sel. A little bit of black pepper. This place has a really nice atmosphere. And it's also because Timon, only 26 years old, looks 24. But has the aura of a guy who is already almost 40, you know? He's got everything together. He's young. He's super professional. He's playful. He's an amazing host. He makes us feel so welcome. We're under his wing. True that. And I can't wait to see where he will take us tonight. Hopefully to his apartment. Make your horseradish cream. You add some oyster leaves and some radish to it. Very light. This is by far the best candle I've ever eaten. Then a cream of horseradish. Some fresh radishes on top. Just to get some crunchiness. And then we have some sea fennel. Again, some saltiness. Just from here in the dunes. I think the guys are gonna like beef tongue. Let's see. I did an honor to my grandmother. As a child, I always had to eat the beef tongue in Madeira. I didn't like it. It was way too heavy. And the beef tongue, the structure. But I always wanted to create old dishes with Henrik. And to a new style, I cooked the beef tongue very slowly. Brought juniper berries. There's some thyme in there. Then a cream of horseradish. We made a radish of radish. And we finished with some sea fennel. Sea fennel gives some saltiness. It's super nice together with the really full flavor of the beef tongue. Superb. So it's beef tongue, old school, but a new way. Let's dig in. Yeah, man. Beef tongue carpaccio, just as it fits our philosophy. Nose to tail, nose to cock. Nose to cock. It tastes really like a very nice carpaccio. You don't really taste a lot of tongue. It's very subtle. The balance is nice. You have some freshness. Very fresh. Wow. Superb. I love it. This is some serious gourmet shit. Damn, Jimmy. We're going to slightly salt and season it with small pepper that we grind. And we're going to cook it in beef fat. Pure beef fat. Beef fat goes way higher in temperature. Doesn't burn as quickly as butter or olive oil. So you can give a nice crust to the meat. And we're going to just let it rest for 30 minutes. Good amount of beef fat. So plancha is super hot, like 300, 350 degrees. Now we're just going to really give it a nice crust. Finish it with the beef fat. Very liquid, nice beef fat. I can never have enough beef fat. So you just want to sear the rice nice off. They have a nice crust on top. It's that that gives flavor to the meat. We have a very special announcement. This is our first Fine Dining show. And as you know, fans of the channel, we come from street foods. We wander around the streets and eat the most accessible foods. We know that Fine Dining is not accessible for everyone. That's why we agreed that every restaurant that we collab with on Fine Dining must do a giveaway to one of our audience. The rules of the games are easy. You just comment in the video. The best caption wins the prize of coming to eat here at Carcass. For two people? Yes. Two people. Is two people okay, Timo? Two people and get a drink. Comment down below. And the funniest comment wins a dinner for two. Or a lunch. Next, my signature dish. Gonna make a bone marrow for the guys. Bone marrow that we slowly cooked already. I'm gonna finish that off with some salt. Some nice pepper. And we're gonna make a tartare of bavette. Bavette, West Flanders red. Our own cow from here in Kokseren. Some nice caramelized onion oil. I have a little surprise for the guys. A little fresh Belgian caviar. Of caramelized onions. Nice salt. Some nice pepper. Keep it very pure, huh? It's important to try it yourself. Cool tartare. With a cream of sweet onion. And add some of our nice caviar. These guys are not ready for this, man. I'm loving the look in your eyes. My signature dish. Bone marrow. Slowly cooked. Finished on the grill to get a little bit smoky. Beef tartare of bavette. And a cream of the sweet onion. Finished with some Belgian caviar. We just go dig in. Get a toast. This is fucking bomb. Beautiful. Cheers, Timon. Grab a toast. This is one of my most anticipated dishes. That I was really looking forward to. Because I know it's his signature dish. Timon Michels. Michels Michelin. Oh my god. 50 euros of caviar dropped off my spoon. Here's to you. And you. Signature. Wow. I'm not saying anything. The mellow warm bone marrow. And then the caviar hits. A work of art. Beautiful. Smooth. And very subtle. Caviar, bone marrow. Bone marrow is like a universe by itself. Tartare on top. The caviar on top. The mousse on top. It's a trio of greatness. It's like Amazon BBC. The football BBC. Holy cow. Oh, Steve. I'm gonna make a short rib for the guys. Finish some fregola pasta. A short rib with nappy. I'm gonna slowly cook that like 12 hours, 70 degrees. Finish it on the grill with some smoked soy. Short rib on top. Cream that we make of also tarragon. A little bit of lime in there. Crunch of cashew. Mixed salad. It's a little bit spicy also. So good. All right. My nappy short rib. It's a short rib that's been slowly cooked on the grill. Finish with some smoked soy. Then underneath, fregola pasta. Fregola that we do a little bit risotto style. So there's some parmigiano in there. Some herb mix. It's a little bit spicy. And finish with a buttery, creamy thyme sauce. Enjoy. We'll try it. How's the pig tasting? I don't know what to say about this. It's just so good. Very nice. Very aromatic. It's not too soft. It has like a nice bite to it. Most of the bone always has a lot of flavor. Fine dining experiences make me speechless. Then it's the maman suprême. The three cuts that Timon butchered in front of us. The flames of the Mipraza grill are giving the meat a final char and a touch of smoke. Dry-aged royalty. This is what Carcass is all about. I'm gonna finish that. The mixture I make of beef fat, a little beurre noisette, some hazelnut butter, infused with some thyme, shallots, some garlic. It makes it very creamy. Some rock salt. So first of all, tomahawk. Next, tomahawk, minari, a little bit of black well. And then boom, boom, shake them off. To finish, like I explained, the cap of the tomahawk. I'm just going to cook it a bit more because it's very aged. I always cook it a bit further so the flavor is more accessible to eat. If this doesn't look like heaven, you know, I'm not sure anymore. So, Utrecht house selection, 8-9 weeks of aging. Tomahawk, also of Utrecht, but like 10 to 12 weeks of aging. The cap of the Utrecht. Very strong in flavor. And then tomahawk minari underneath. Very classic black well sauce. And I work always with two local farms. So we're going to serve no fries, no sauce. Again, no fries, no sauce. I know we're in Belgium, but fuck those fries. There's enough places that do fries. I want to do my own thing. So five side dishes. We have tomato salad, basil cream, then a fresh tomato broth, young cucumbers on the grill, cream of goat cheese, and a shoe of buttermilk, young carrots, dishes that I learned in Marrakech. Underneath is zalouk. It's like a Mediterranean grilled and a little bit fermented eggplant salad. Cumin crumble, two of my classics. Pickles karkas, a Belgian pickle, and a mousseline karkas. This has been on my menu since day one. Never changes. It's mousseline of potato with sour cream and some smoked bone marrow. High five. Enjoy, guys. Can I already ask for some extra mayonnaise? No, not at all. Look at this. Beautiful. We're going for the trademark of the butcher of karkas, Dierendonk. Let's dig in. Of the old slag. That flavor is intense. Unlike anything I've ever eaten before. It's so natural, so qualitative. Wow, this is so, so good, man. Also, the fat is delicious. Yeah, it's exquisite. This is the tomahawk. Oh, the color already. Very different flavor. This one is juicier. Caveman feelings run through my veins, you know? Don't let anyone ever tell you that the red meat is bad for your health. The best food in the world. Don't trust the government. Please, government, sponsor the show. The cap of the tomahawk. No cap. This is something completely different. It's a whole new concept. It's a lot more chewy, but the flavor is another level. Next level. Of intensity. All right, let's try the cutalos of pork. Bon appetito. Oh, wow. I remember the dry pork chops from my mom when I was young. This pig has nothing to do with it. This is like the best cutalos you've ever eaten. I think, surprise-wise, in flavor, this is even my favorite. Yeah, it's pork you've never had before. Yeah, exactly. This was a Moroccan-inspired dish. Baby carrots with zalouk. Amazing flavor. Best carrots, best flavor. Look at this cutalos, bone. Remember, guys, you can experience this yourself. Write down a funny comment. What a feast. Now it's time to show our thanks to Dimon. Please take a seat. We have a little something for you. All right, thank you so much. Can I open already? Yes, you can. Oh, super nice. So beautiful. Carbon steel, if I say correctly. Yeah. It's hand forged. Also the wood that has been used for it. All right, thank you so much, guys. Thanks a lot. Awesome. Maybe let's make a little dessert, huh? So sharp. So I'm going to make a little dessert for you guys. Crepes is one of the classics, French classics. It's almost never back in the restaurants. Nice caramel. Look at that. Zester we made from orange. All right, super shout out to Bram Moensveld for this amazing knife. So crepes is set. And then I also have dame blanche. I also like to serve my desserts very classic. So freshly turned vanilla ice cream, salted crumble, made a chocolate sauce. Chocolate sauce, little infused with some coffee. I'll let the chocolate sauce here with you guys. A little scoop. Let's dig in. Phenomenal. Incredible. This is so good. It's the best ice cream I've ever eaten. No cap. What? Give it back. Wow. So creamy, so soft. It's also not too cold, you know. Exactly. Hey guys, thanks so much for being here. It's a pleasure having you guys. Pleasure is all ours. Of course we finish with a little bit of meat, huh? So first of all, homemade madeleine. Very classic. Of course. But I changed the butter that's usually in the recipe into lard. And then I have a friend of mine, Julius Cusone. Chocolate line. And the guy makes the best chocolate in Belgium. And we created a Belgian chocolate praline. And inside there's a smoked bacon. And again, the crunch that you had in the lard. So the lard is in the madeleine. And the crunch from the lard is the thing you have as crunch in the praline. It's crunchy outside. You have the creaminess inside. And I finish with a bit of orange. Crunchy from the outside. Smoothie inside. The crunchiest madeleine I've ever eaten, man. Yeah. Wow. All right, so Julius, also his father-in-law, Cusone, started the chocolate line in Bruges. And now Julius is even changing the praline. So he's fermenting a lot. It's a bit the same style as I do with Hendrik. I take classic dishes and I want to serve them in a modern way. Wow, the crunch is insane. Cool, huh? Keeps on crunching. So that's it. And that's really the pork, the pork fat you have. And it's nice, like the crunch is on the bottom. You really taste it on the bottom. So you first go through the mousse or the praline. I don't know. I'm not sure. And then, yeah, very nice. It's extremely crunchy. Very small, but super crunchy. There's some of the almond praline inside. And the saltiness that you have. Thank you so much, guys. Thanks a lot. Hope you enjoyed lunch. Thanks. See you soon. Back. Rock and roll. We'll be back tomorrow. Please subscribe.