Food Review in Bordeaux With Ilan Kornblum @GreatKosherRestaurant | FREE Dessert when Mention'Feder'

Today I want to show you some updates happening at Bardot. First of all, they have a whole new section outdoor seating special for the summer. If you want to enjoy the weather, nice weather. I'm going to take a shot outdoor seating. Shine the plants collected. They also have the cool heater if it's cold at night. And do have in here the one and only Shy. Shy, what's going on over here? Look who's here. >> We up and ahead. We we fixed the fireplace right before the winter. We just starting the summer. We make sure the fireplace is really nice and warm and cozy for this beautiful restaurant, beautiful drinks, beautiful food. Now I come here especially, not even just to work, just to chill, you know? This is the [laughter] best place, I'm telling you. >> Fine. I'm going to show you today a few special that we have for the summer. Uh the new menu and a few new cocktails that Bardot for the summer. So we renew the the cocktail menu to make it connecting with the outside warm time. >> What are we doing today? Let's see. >> The vodka base, guava fruit, sweet and sour, nice refreshing for the summer. So this is called the one, only one in the Lakewood. >> The one? >> Yes, sir. So it's a vodka base, guava fruit, nice refreshing for the summer. >> Sounds good. >> Something you won't touch. >> All these flowers outside. What's the flowers? >> The flowers just for the >> design. >> For the design? >> Some oranges, dried orange. >> Dried orange? Gooseberries [music] well. There you go. And that. >> What's this? >> It's a dry ice. >> Nice. >> Keep it there cold. >> Beautiful. >> Enjoy. >> It's like it's on fire. No shy again with the la chaim. Shy. >> Yeah, it looks good. We can show all the place. >> Wow guys, I want to show you the pieces of meat. Shy, explain us all these meats. >> aged meat. We we age all the meat that we have in the store in this room. Everything is between 20 days till like 90 days age. Here is the chef. So he can explain you >> Hi, what's up? Shalom aleichem. How are you? >> Hi fam. So today we have a very good guest with us. Great kosher restaurant, very special. >> Thank you for having me. >> And he's going to be tasting some of the food. >> as well. >> Absolutely. >> Yes. >> I think you have your one of the biggest chats when it comes to restaurants. >> The biggest Facebook group in the world and 30 chats around the world. So we get to eat for a living. >> Let's see it. Let's see what's going on here. >> So we have here for the summer a nice new carpaccio with some crackers with it. >> Beautiful. >> That you make in house. So thinly sliced filet mignon with some crispy capers, some herb oils and aromatics. Some homemade crackers that we do. >> Sesame crackers. >> Sesame crackers, yeah. All right. >> This is beautiful. It's very colorful. Like you said, summery. >> Vibrant, yes. >> Do you find a lot of people are scared of eating raw meat? >> Not anymore. >> You think that >> I think we In the past few years it's became almost a must on every single table. >> I think where sushi used to be 20 years ago, people were scared. I think now they understand >> Absolutely. >> what it's like. >> We have a few kinds of raw meat dishes. Those days are past, yeah. >> Good. You got to have it. It's It's the way they make it, delicious. All right, we got to do a little taste test. We're holding a bit of a raw mate. It's very light. You know, it's not overpowering, but it's delicious. >> Clean. >> Clean, refreshing, very, very nice. This is a new item on the menu? >> Uh we've just renewed it, yes. >> All right, you guys got to check it out. >> Absolutely. I think you should try it with the crackers. >> All right, let's do that. I mean you chef, you got to do Let's see. I like a chef that eats his own food. >> You see it doesn't work together. You know, usually the chef don't like to eat their own food, but I think you do something different. >> It does say don't trust a skinny chef, you know. >> Yeah, yeah, yeah. >> I am going to cheers. >> Hi. >> Okay. >> Show us this delicious. >> So, we have here it's called bao buns, which is steamed buns. >> Bao buns? >> Bao buns, yeah. It's Asian Asian type of bun. We steam it, we sear it, and then we have some smoked duck inside, and the whole uh celery root coleslaw going on, some homemade pickles, pickled onions, some jalapeno. The combination >> better than baking? Just curious. >> It's fluffy, it's uh pillowy. >> Pillowy. >> Gives you a different type of uh of bite. The the end bite. >> Right, ready to try it? >> Let's do it. All right. L'chaim. >> L'chaim. L'chaim. >> Let's all get right in. Is this pastrami? What's inside? >> Smoked duck. >> Mhm. Delicious. >> How do you feel How do you feel the texture from the bun? >> Again, usually with a bread it's a little heavier or this is a lighter. Um it's almost like it's like a envelopes all the food. You know, I always like the hugs. >> It's like a pillow. >> Yeah, all the food. Keeps it very nice, doesn't fall apart. And then again, it's a lot of a lot going on. Red onions, pickled onions. We have some What else you got in here? >> pickled uh yeah, the jalapeno peppers. >> Oh, wow. Very nice. >> spiciness. Okay, so this has become a become a very big popular dish over here since we put it on. This is a bone marrow with beef tartare on top. So, the bone marrow is nice and hot, uh creamy, and then you have the the beef tartare on the top. Classic French beef tartare, some chives, some pickles, and sourdough that we make over here with some aioli on it. Goes together very nicely. >> All right. It's the Elon Musk. Are you ready for this? >> Oh, boy. It's a lot of pressure. >> Yeah, I'm used to eat my marrow bones with the spoon, but I guess I'm >> Yes, Elon. This is again, this is a heimish upscale cuisine. And again, usually you take it with a bread. I want to try it straight. I want to see what it tastes like without the bread right now. >> Low carbs. >> Again, it's raw meat. So, people don't You don't taste like you don't taste like it's raw. >> Right. >> You give it a grad and it it's a nice meaty dish. With the bone marrow and beef tartare. >> Do you feel the the the bone marrow in that >> A little bit of a hint of it. Yeah, yeah, yeah. Again, depending on what you want. But, it's um as you can see, there's a lot going on in here. Again, people might be scared of what what it tastes like. You know, people should try different things. That's why you come to a restaurant. Expand your appetite, your horizon. Try different things. That's why you you come here. So, hopefully people will um will order this. I think it's delicious. >> All right. Ooh, what's this, Yianni? >> Okay, so this is our tomahawk, aged in the fridge like you saw before. Between two and four weeks that we age them, then we trim them. We roast them on a charcoal grill that we have. A Josper, it's called. We serve it with uh some herbs, some bone marrow, chimichurri, some steak sauce. >> I'm excited. I'm excited. >> This is This is This is the bone. This is the best part. >> Yeah, you like the bone? >> with two hands, and you just go into it. That's it. >> So much to smell. >> Just look at this. I want you to get a picture of the back-to-back bones over here. Very nice. >> All right, you ready? >> I'm ready. Wow, this looks amazing. All right, this is the tomahawk steak. Let me get right in the center. We'll get some of the herbaceous butter. Nice medium rare. All right, put it on a little bit. All right, let's see. Oh, yeah. Mhm. >> How is it? >> This This is dry-aged. Um so good. This is Again, this is like a nice rich meaty earthy taste. This is what you want in a steak. People say, "Oh, yeah, I can make steak at home." You're not making like this at home. >> make it at >> This is This is delicious. >> This is the bone. It's also made from a charcoal. You need to explain us. >> So, we have a something that's called a Josper, which is like a charcoal oven. And it Nothing Nothing can compare to it. The flavor that the charcoal gives. The seal The high high temperature seal that it gets. And perfection. >> From all the 40 restaurants, what do you think of this one? This one is the best. Like the >> Your child, which one is your favorite child? >> All of them are my favorite children. The liquid is the best. >> Liquid is the best. You're a kodesh. Right? >> You're a toira. >> [clears throat] >> All right, very nice. Okay, guys, here is the special. I asked him to do a frying feta special and a great kosher restaurant special. >> Let's do it. >> So, here's the thing. Anybody that mentions feta or great kosher restaurants is getting a dessert, this dessert, on the house. Okay, first if you can explain this cuz >> Okay, so this is a >> not a typical dessert. >> The chocolate cremeux, which is a type of mousse, just a smoother. Um we have a pecan and maple crumble and a vanilla sauce, which is a creme anglaise in the French. >> Nice. Okay. Mr. Great Kosher restaurant, you're a kibbutz. >> Oh, I'm >> Yeah, this >> Well, wait, this you can have a tough job. I got to taste the food. >> You're our guest today. >> Okay, so this is a cremeux. >> Cremeux. All right, let's Okay. So, we're getting into a little bit um silkier, smoother >> Yeah. >> than a mousse even? >> Yeah, I would say heavier also. >> Heavier, okay. >> Um >> Okay. So, we're all ready? Oh, wow, that's rich. Creamy. >> Touch of coffee. >> It has Yeah. From the top, I guess what you put on the >> the cocoa. >> Yeah. >> Coffee's inside, actually. >> You're a cocoa fan? >> Yeah. >> This is delicious. This is And here again, this is >> Is it too sweet or it's perfect? >> Again, it's sweet. It's sweet, but I can probably balance it out with some of the crunch and the cream. >> You want to hear the crunch? >> The crunch, right? >> What's second duty? How long is the special going on for? >> So, it's going on for the next week with other sham and come and enjoy. We'll have new new promotions all the time. >> Thank you.