The Best Michelin Star Dish From Every Decade

We're cooking 100 years of Michelin-starred dishes, recreating the best meals from every decade of the prestigious Guide. The Michelin-starred system is recognised as a gold standard of cooking around the world. But what were the iconic dishes from every decade? First we're going to start with 1920s. So the Michelin Guide started as a guide for a French tyre company in order to sell more tyres. The Guide started in 1900. The first stars were awarded in 1926, of which there were 46 given out. And then it wasn't until 1931 when they started doing almost like a tiered system with three stars awarded to the best restaurants. It is all started by a tyre company as a marketing exercise. Why are we doing lobster Thermidor? It's a symbol of opulence and luxury. This is definitely one of the dishes that would have been around on the menus of contemporary restaurants at the time, whilst Michelin were awarding the first of their stars. When we're doing some research for this video, we even called Michelin up to try and get a definitive answer of which restaurant was the earliest one. So basically we have a YouTube channel and we're doing a video. Head of press team said that they could get us an answer by Feb. So I thoroughly believe that even Michelin don't really know. Prepped our lobsters, killed them, we've cut them in half. This is what we're going to use to make our lobster Thermidor. First we're just going to make the mix, which is basically the claw meat, goes into a bowl and then we're going to add a little bit of bechamel. But it's just got a little bit of beesk, which we make by using the shells. It's heavy on Dijon mustard and a few spices. So in here we've got our lobster meat and a nice bit of the lobster bechamel. This is a version of a recipe that we found via Escoffier. It's pretty true to what you would have seen on the menus in fine dining restaurants all across Paris. Now obviously we would call it retro, but back then you can imagine it was very cutting edge. So there's a hundred different ways to make the lobster Thermidor, but this is the very classic way. We're putting the spike in there to keep the nice shape. What we're going to do is turn out the fillets once they're cooked, carve them and then gratinate the claw meat with this bechamel inside the head. Okay, so we're going to place our lobsters under the grill. And to be honest, this wouldn't be too far dissimilar to what they would have used. They probably would have baked this in the oven as well. These are just going to really gently cook under the grill. Okay, so once they're like partially cooked, what we're going to do is just flip them over, release that meat on the other side, but not overcook the tail. So quite likely what you would have had is a waiter would have come table side and served up this lobster, which would be carved out of the shell. And I guess this is what Michelin sort of defines so well. One star is a trip you would stop on your way. A two star is worth making a detour for. And then a three star is a specific trip, which you plan in advance to go to there for an experience. This is very much what the privilege would have been eating, not in any way, shape, form, the normal classes. What we're going to do is just going to take out that meat delicately. And then that spike just helps as well, because then you can just pull it out in one go. You can remove the spike at that point. Just lay a small amount of the lobster bechamel all the way down the length with a little bit more in the head. And this is going to melt and flavour that meat as it cooks. Let's load up this head with this stunning claw meat, which has been cooked in a courbillon. So that's a little bit of fish stock in there. And then lots of different vegetables. With all these classical recipes, there's always layers and layers to the way they build the dishes. And adding a courbillon when you cook your lobster is just that extra little step that adds just this really awesome flavour. The fat from this bechamel works so well with the lobster because it traps in all that flavour as it gently cooks. Get this nice and hot. And then we'll add the tail back in to serve it. Carve this lobster. And then this would have been just sort of distributed at table side. This is all high class people. You don't want to have to get your bib out and do like a shellfish boil. What we've got here is like this gentle gratination of that sauce that we added. And then what we're going to do is just add in tails, the opposite tail back in. It looks very natural, but obviously there's absolutely nothing natural about it. I'm just going to take some Gruyere. And this is just for the sort of final touching of gratination as that lobster tail heats for as well. We've got the Gruyere on there. And then it goes back under. In order to plate up, just have them opposing sides. It's completely timeless, you know, it's such a stunning dish. And garnish was one of those things, I think sometimes it can seem a little bit old-fashioned, but still 100% has a place. The luxury in this dish is in the technique behind it and the ingredients used. So 1920s Lobster Thermidor, done. I wonder if they were paying the same that we're paying for lobsters at the moment. These are £29 a kilo. It's such a luxurious dish. Probably the second time I've ever made it. I would definitely make it again. Now it's so involved in British culture. But also I bet you there's a lot of shit ones out there. Oh yeah, 100%. I almost wouldn't trust people to make it properly. Whereas back in 1920s. What do they say? Don't mess with the classic. Delicious. Next up, 1930s. Welcome to the era of traditional flavour-led luxury. The very famous Poulet de Breast Chicken. Translates to Breast Chicken in Half Morning. So this dish was made famous by a chef called Eugenie Brasier. She was from Lyon. She had two restaurants, both by the same name called La Mer Brasier. Both of which had three Michelin stars. One of which is still open to this day and still has this dish on the menu. It's famed the world round for being one of the finest chickens you can buy. It's from the Breast region in Eastern France near Lyon. When you buy this chicken it's dressed perfectly. It still has the feet on so you can see the freshness. Beautifully trussed here. So what we've done here is we've taken some softened butter, black truffles. And we've just released the surface of the breast. And massaged the truffle and the butter underneath the skin. So this dish is all about the gentle poaching of this beautiful chicken. In our stock with some onion, some thyme and some white wine. So this era embodies the move away from lavish luxury. And ostentatious presentations and service styles. To more ingredient led cookery. Focusing more on the subtle aromas and balancing of the aromas with the quality ingredients. I'm just going to take some white onion. Lifting the chicken slightly off the base of the pan. Making sure we cook it really nice and delicate. Some thyme. Season the chicken all over. Generous glug of white wine into the bottom of our pan. Followed by our chicken. Probably about a litre or so of chicken stock. We just want to almost just cover the base of the chicken. Baste it a few times while it's cooking. We're going to cook it 120 degrees. Very gently. The management of the low temperature is going to help. It's going to help the truffle permeate into the fibres of the chicken. In France at this period we had the very more male dominated haute cuisine. Which sort of stemmed from luxury Paris. So Eugenie Brazier, her cooking was very much steeped in Lyonnaisian. More regional cooking style. Cover the pan. This should hopefully take about two hours. Okay so to serve with our Poulet de Bresse on Demi-Duel. Classic sauce. So this is her version of a sauce albufera. A touch of brandy. Madeira. Equal quantities. Her version is slightly different in the fact that it uses, we're going to use foie gras as a thickening agent for the sauce at the end. Instead of a more traditional roux based sauce. I'm going to go in with my brown chicken stock. A touch of cream. Lots of black pepper. We're going to remove our Poulet de Bresse from the oven. We're just going to let our chicken rest there now. Beautifully tender. I'm going to go with a little knob of butter. On a low heat we're just going to add our foie gras. This has just been debaned. And then we're just going to emulsify that in. And this foie gras will help to thicken the sauce yeah. It's almost got a gloss to it which comes from the fat. So we've just got a few little vegetables just to heat up to go with our garlic. Now we're just going to carve the chicken off the bone. You can always smell, the smell of this chicken is just incredible. We've got our beautiful leg. French style presentation. Just letting all the ingredients sing for themselves. We've got one of the best chickens in the world. Lovely fresh seasonal vegetables. Beautiful truffles permeating through the skin of the chicken. Albufera style sauce. I don't know how much these chickens cost but I want to say like 30 quid a chicken. Perfectly cooked chicken. Chicken's poached as well. You can't even just forget about that. Poaching a whole chicken. I mean it's not something I'd actually never do but why not. It's an amazing celebratory. Next up the 40s. Let's talk about what happened in 1940s. Obviously Europe was a bit preoccupied during the 1940s because of that naughty little angry Austrian. The Michelin guy didn't stop. They actually helped during the war effort. The Allied troops because they provided road map for the Allies on the D-Day landing which were really integral and useful in the war. During the occupation there were still actually restaurants feeding German troops and you can see there's a catalogue of restaurants listed in like German guides to Paris. They didn't stop trading during that time. They just fed rich Germans rather than rich Parisians, rich Nazis. After the war a really important figure started to come about in the culinary world which is a guy called Raymond Olivier. The Bordeaux region of France. The son of a chef and he actually started an apprenticeship under his father at the age of 15 much like our beloved co-host on this channel, Jack Croft. So this is one of his most famous dishes. So this is Pigeon Prince Rene the Third. A dish that was created in his restaurant that was awarded Michelin stars in 1948 and it was to celebrate the marriage of Prince Rene the Third. Probably the most famous actress in the world, Grace Kelly. Squab pigeon which is a type of pigeon. It's a different breed of pigeon that's been... It's essentially a domesticated farm pigeon. Deboned and then we've trussed it. So we've taken out all of the sinews. We've stuffed it with a chicken mousseline which has been cut with a beautiful little bit of foie gras, some goose liver, some black truffle. This is everything that wartime wasn't. This is opulence, wealth, luxury. The restaurant itself was called Le Grand Lafour in Paris. Raymond Olivier was probably the first celebrity chef. Raymond Oliver was the first ever chef to have a TV show. This is kind of where chefing comes out of the kitchen a little bit more. The celebrity status didn't start with Marco and Gordon as you can often think about. It actually started much earlier and especially in France. Squab pigeon is a really difficult meat to cook because it's super lean but it's got a really beautiful flavor. So all we're actually doing is getting color on these balantines but we're centering the color to the area where the chicken mousse went in first. They're focusing a little bit more on farm to table, a little bit less on the old luxuries of the sort of the grandeur of the past and moving towards some slightly more modern styles. So this just goes in the oven now just to cook lightly fruit. So foie gras is obviously a little bit of a contentious ingredient nowadays. Cruel the way they do it. Leave the goose in order to get the saturation of fat. It is an ingredient that's not fashionable in any way, shape, form to use anymore and I kind of think with good reason really doesn't need much heat. It'll naturally sort of melt at room temp. So just a good hit of salt and pepper in the same base and juices as our pigeon and then just slightly agitate it and move it around so you get a really beautiful golden crust all the way over it. I always rest my foie gras quite nicely. Splash of Madeira and then just burn off that alcohol. I've got some nicely reduced chicken stock here. Okay so we've not reduced this too much. Should be a nice. So we had a look at the few different ways of plating it and I think there's been different iterations of it. We just wanted to kind of do like an old school plate. So this is a blackberry gel. Taking off the ties keeps the whole thing in place whilst it's cooking. I'm gonna go one side of the plate and it would have just been incredibly simple how he would have done it. I think I'll just carve it just to show the cross section. I mean can you imagine trying to put this on the menu here? Absolutely crazy. All primo ingredients. I'm just going to show you how like groundbreaking they were at the time because dishes like this are still like still seen on menus today. Well I was like never going to go on the menu but it's a beautiful archive of an amazing day. Welcome to 1950s France. Pouillard en Vécu. Chicken in a bag. This dish was created by Fernand Poin who was a legendary French chef who ran a restaurant called La Pyramide which was awarded three Michelin stars. It was the restaurant that was owned by his parents and this is one of his famous dishes. So it's basically it's a we have a whole breast chicken as we as we used in the 30s. Release the skin from the breast and we place some sliced black truffle underneath along with some butter. So in the cavity of our chicken we've got some shallot, we've got some hard herbs, some rosemary and some thyme and we're going to very gently slide it into our pig's bladder. So our bladder has been soaked in cold water and we've cut the top to be able to fit the chicken in. Cooking in a pig's bladder it comes from a very, it's a very historic way of cooking. We're leaving the feet and the wings on for our presentation which needs to be careful they don't pierce the bag. So into our bag we're going to season our chicken. So it's a little bit like cooking something on papillote but obviously in a more theatrical way. A little bit of morel juice or you could use truffle juice, they might have used as well in the time. We've got a small glug of Madeira, brandy or cognac and then a little bit of white wine also. The chicken is going to steam with inside the bladder and absorb all those lovely flavourings that we put in. So we really want to make sure here that the seal is really, really tight so that no steam can escape. Okay so we're now going to place our chicken into our stock, like so and the bag will inflate as the chicken steams. This style of cooking in the bladder is sort of like the real first sort of steps of chemistry sort of slowly sort of seeping into kitchens. Hush little chicken don't you cry, daddy's gonna buy you a truffle pie. This has been cooking now for about two hours and we are now ready to serve. So they usually serve at the table side and then the big reveal is when you cut the top off. So we're going to capture all the juices in the pan so we can make our sauce. So the chicken is almost plumped up, so we're just going to reduce our cooking liquor. I've seen methods of this where they would then reduce this table side and make the sauce in a pan at the table. So into our sauce we've got a few morel mushrooms, we've got a little bit of cream, a little bit of butter and we'll finish it with some final seasonings. It's regional, it's seasonal, it's flavour. Chicken is almost, has more texture. I think the important thing is it seems almost like a gimmick but it's not. But it's almost like very first iterations of sous vide. Yeah actually that's true. The amount of work it takes to do and the amount of like sheer diligence you have to have whilst you're cooking it, I probably wouldn't do it again. But I would use the same flavour combos. Next up is 1960. 1960, Paul Bocuse. So signature dish for him is a red mullet. So in total he held three Michelin stars for 55 years, which is an insane achievement. And this dish was on the menu and I think it's still on the menu today. And again it is in Lyon, so you can see a bit of a trend here. Lyon is obviously one of the sort of like, I guess it's the epicentre for food and cooking in the 60s. Just a lot more of like an open border, open-minded kind of era. And people like Paul Bocuse started making a name for themselves, just doing something a little bit more interesting and unique. Essentially it is quite a simple dish to make. Really you start with these potatoes which just blanch until they're cooked. So the red mullet we've just portioned. So that just involves prepping down the spine, taking the filler off and then we've just pin boned it as well. Okay so we've boiled these and now we've just taken them out, put them into ice water. What we're looking for is these like really nice discs. We've got a slurry of potato and clarified butter and then we're just adding our potatoes into there as well. They'll look like fish scales eventually when it's done. It's quite an elegant presentation and red mullet is beautiful on its own. What are you going to do to charge the prices of a three Michelin star restaurant and justify your Michelin stars? Layer it painstakingly with tiny little rondelles of potato. Best fact of the day, this is the guy who Ratatouille is based on. Paul Bucose was trained by Eugene Brazier. He then went on to train the next generation of chefs as well so lots of people went through his kitchens. Quite a simple sauce. Oranges, juice them directly into a pan. One sprig of rosemary. Just go in with a splash of Molly Pratt. Really beautiful ingredient to use in delfish cookery and very traditional. Add in a little bit of creme fraiche right at the end. So you don't need a huge amount, just a little bit. I suppose the elegance of the fish is what you're really trying to showcase here. The initial stage of cooking. It's just a really delicate way to cook the fish. Then what I'm going to do is just add a few flats. This is all about trying to get a nice even coverage. Probably the most delicate technique we've sort of tried to showcase so far. So at this stage we've got foundational colour on the base of these potatoes and now I'm just going to take it off the greaseproof and lay it back into the pan. I turn the heat up slightly. I'm going to start to cook the fish on the other side. Lay it onto a flat whilst I get the rest of the plate prepared. Almost like fluorescent sauce. We're just going to do on one side of the plate. Just take a bit of veal jus and then just lightly. At the moment red mullet is an interesting one because it's not in season all the time. In the UK you can get it for an okay price in the middle of the season. All of it goes to Europe because they love it so much. It's got a bit of like a retro. Right next up 1970s. Welcome to 1970s London. The Roux Brothers have arrived on the London culinary scene. They were the first Michelin-style restaurant in the UK with their restaurant Le Gavroche. So the dish we're doing today is a twice-baked soufflé. It symbolises a heavy French technique style cookery but yet slightly designed to more British tastes. So we're going to start off making a roux. Ironically so, roux for the Roux Brothers. You'll probably still find it on many many pub restaurants, small little restaurants all around the country. As a sort of staple and it was the Roux Brothers brought it to the UK. First Michelin star, two brothers who then went on to have two sons who sort of took the mantle on from them. But there was three Michelin stars for a long long time and then it unfortunately dropped down to two. It just recently closed this year. It was my first ever Michelin star meal. My dad took me there on my 16th birthday and I always remember I went actually. We came up to London for the day and turned up in my shirt and my little trousers and then we got to the door and then they said you can't you can't come if you don't have a dinner jacket. So I had to borrow one from the reception. Trained so many of our country's finest chefs from Marko, from Gordon. We're going to add white pepper and a little bit of paprika to our bechamel. A little bit of mustard and our cheese. French Gruyere which is a hard alpine style cheese. So we've beaten our egg whites. Next up we're going to add our egg yolks into the bechamel. Beat that in nicely. So now we're going to add egg white. So on and so forth until all of your egg white is incorporated and we're just going to put our souffle mix into the moulds. Into an oven pre-set at 160 degrees. Then we're going to pour it into our into our moulds. Into our bain-marie for about 10 to 12 minutes. They will shrink slightly. The idea being that we're cooking them 75% of the way and then when you bake them the second time they rise again. If you cook them all the way the first time they won't rise again. Cream goes on, cheese goes in and then that gets baked again in the oven. This has been in the oven for about 10, about 8 to 10 minutes. Garnished with a few chives. Souffle has risen again. Beautiful, nice and light. Still got beautiful wobble to it. Nice and crispy on the top. Pretty good. I mean it's good. Not my personal taste but. Just feel a little bit more rusty once you get across the pond to the UK. I mean it's weird this was a three Michelin star dish because it feels to me more like, without sounding rude, so it sounds more like a pub dish. Feels more like a pub dish. Really? Yeah when you've seen the intricate, intricate sauces. Levels of like veal stock, infusions, truffle and like fat emulsification. Simple, delicious, just not as groundbreaking as Serrat. Next up the 1980s. Okay so this is one that I'm really excited for. So this is the 80s Marco Poi. Not many of you know this but before Gordon's sort of rise to fame in that documentary format. There was a BBC documentary about Marco which was awesome. So this is one of his signature dishes. It's actually a really simple dish. Essentially a beurre blanc. Super simple. Just made with some softened shallots and a little bit of butter and some white wine. He trained with Albert Roux. So there's a connection there between the restaurants that have come before. All of these restaurants and all of these chefs are connected. He sort of rewrote the rule book. Up until now I guess the perception was that kitchens are a quiet sort of harmonious place. Always with Marco you were treading a line between genius and madness. So Harvey's was his first restaurant. Opened 87, was awarded his first star in 88. And then it wasn't until 90s that he was awarded his second star. He was the first chef to get three Michelin stars. I think he was 29. So it made him the youngest at the time. Infamously he gave his stars back. The reason he did that was because he said that it's not fair that he is cooking for people who know a hell of a lot less than him. He's a very humble guy. So we've shucked our oysters and it's just draining off over the steamer tray. These are going to be used for presentation later. Shallots producing a little bit of a beurre blanc. Right so we're just going to fold up this and we're going to make a really nice tagliatelle. So obviously Marco is Italian in his heritage. Always a little bit of like a Mediterranean sort of twist in his food. We have our shallots. A little bit of white wine reduced. Just butter and lemon juice and a little bit of vinegar. Bit of a strange dish. Like it's one of those things I think you have to, you know, taste to sort of really understand it. Because it feels like a lot of different influences from a lot of different places. Our oysters. The oyster jus. That's what almost finishes that sauce. And then we're just warming these through really lightly. And pasta goes in. A little bit of caviar. I think first time we've actually had the caviar so far which is a bit of a surprise. Rock salt goes on a plate. Lay your shells back in. So just turning around some of the tagliatelle nicely. And then just lightly releasing it into the shell. Just reflected on this dish as being one of his signature dishes. It would be an absolute nightmare to do this properly on service. Cucumber for the top. A bit of caviar. Let's put it in perspective. That's about, this is about 70 pounds worth of caviar at the moment going onto this dish. Marco Pio White's tagliatelle of oysters. I'm mind blown. That's actually the most surprising thing I've put in my mouth. Isn't it? It's mental. If you think about all these rules that would have been set up up until this time with Oak Cuisine and it would have been very avant-garde on the day. Now when we look at it, it almost seems a little bit retro. But it was proper cutting edge at the time. Like proper breakthrough stuff. It's pretty cutting edge, yeah. Mad flavoured. When you get that served in a restaurant right now, it would actually still blow my mind. Yeah, it'll go viral. Respect Marco. Big respect. Next we're going to the 90s. We're in the 1990s with Gordon Ramsay. Very famous restauranteur, TV personality, you name it, national icon, protégé and friend of Marco. This is Gordon. In the 90s, Gordon had his first restaurant, Aubergine, where he had two Michelin stars. And the 90s really symbolises his quest on the journey of Michelin and that elusive third Michelin star. So we are doing a lobster ravioli. In this recipe of Gordon's, he uses a saffron reduction in the base to add to the colour. And also he uses the best quality, rich egg yolks he can find. So into Gordon's ravioli, we have a beautiful mix of langoustine, lobster and also scallop mousse. And that, so that's going to sit inside of our ravioli dough. We've obviously got beautiful Italian influences with the pasta dough. We've then got British flair with a young chef, local ingredients, innovative dining room. And then we've got the traditional French techniques of the mousse and the shellfish and the bisque flavours. Cutting out our circles and I'm just going to roll it in the next setting down one more time. So we're going to go with 65 grams of our filling. So now we're just going to gently seal all the way around. So we're making our lemongrass veloute next. So I've got some coriander and white pepper, garlic and some lemongrass. We've now got our first sort of Asian influences that we're going into here. Next up we've got vermouth. Once the flame's gone, we're going to add our fish stock and reduce by half. But now we've now got the introduction of more spices, more aromats and then just building different layers of flavour on top of those base classics. Double cream. So into our jug we've got some chervil and we've got a little bit of blanched spinach and we're going to strain our stock into the into the blender and blend it to a smooth green sauce which is going to be the base. So that's going to get passed straight onto our green herb mix. So I'm going to pop my ravioli into the into the shimmering water. That's probably going to take around about three minutes to cook. So our pasta is really gently poached. Dressing of olive oil. We've got a lovely beautiful lobster bisque made from all the bones of the lobster. Some crispy basil. So here we have it, the rise of the three-star young budding chef Gordon Ramsay. It's lighter, it's slightly more refreshing like with the lemongrass and the acidity and stuff. It ticks every box for like a new age refined sort of modern London I guess. You can see how this, you know, yes he didn't, we weren't the first one to make a raviolo, you know, Marco Tip trained him to make this but like at the same time it's like it is his own little spin on that, you know, to change things slightly. And that's what all these chefs seem to do, take little bits that they like from the last person and then refine. We're heading into the new millennium with arguably the godfather of molecular gastronomy. 2000s and we are going to a restaurant. We felt it wasn't right to do this without mentioning El Bulli. So El Bulli has had a profound impact on the restaurant world, mainly because it is the birthplace of molecular gastronomy. Now this is their most famous dish, however it did not come onto the menu until 2005. And it kind of typifies a lot of their techniques. This is their famous spherified or spherical olive. So it's made using green olives from their region in Spain. And importantly they've had a restaurant since late 70s with Michelin stars. In 2005 they became their best restaurant in the world. So what we're doing is just blitzing up the, this is xanthan gum. So xanthan gum just slightly thickens this. So after we put our xanthan in we're going to put our glutamate. It's really important that you properly mix this in. Technically what is molecular gastronomy? So basically it's just the idea that there's lots of different techniques that were being used, classical cooking techniques. But this is really getting down into the science of why cooking works. So we've got our glucanolactate and we've got our alginate in this bath here. And then we mix in our more glutamate and we've got some xanthan gum into our olive juice. And this tasting it now, I'm not going to lie, tastes a little bit strange. It's just very briny and very salty. And it's the idea that kind of nothing is really what it seems. And that science can kind of alter our perception and tastes to create a really unique and interesting experience. One thing that you can really reflect on is that experience is really, really important to diners. People are always looking for that new and exciting thing. So you can see how this could easily come into the sort of zeitgeist of cooking. What you actually do is just create a little well on top. Almost have to force it in there quite quick. Flip it over in the alginate. So we'll leave this in here just for 15 seconds. Right. And there we go. So we lifted it up. It's got this outside sort of shell that's formed. And then it gets held in some herb infused olive oil to add and impart an extra level of flavor to it. OK, so we're going to place these little alginate olives onto our serving spoons. Takes a little bit of time to get used to. I actually love it. We're there, we're vibing, we're on the table, we're having a bit of lunch. One of these bad boys comes out. I really enjoy it. Happy days. I'll take a bowl, please. Next up, 2010. Arguably the most important chef in our professional careers. The big dog, Heston Blumenthal. We're in 2010, Bray, just outside London on the River Thames. A British chef has taken the world by storm. Three Michelin stars awarded to Heston Blumenthal for his innovative cooking at the Fat Duck. Will and I both worked for Heston at his London outpost, Dinner by Heston Blumenthal. And this dish, snail porridge, really captured the imagination of the 2010 diners. The base of this dish is a snail stock. Very similar fashion to that of chicken stock. With snails, herbs and vegetables in there for infusion. So there's many, many molecular sort of techniques and processes to this dish. Carries on from that El Bulli era of the 2000s. So we've got one of the main elements of this dish we have is a parsley butter. That parsley butter is going to form the basis of the porridge, along with porridge oats, which have been sieved. So we're going to season our snail stock. Well, Heston's restaurants in general are famed for multi-sensory dining. So he has a dish called Sound of the Sea. While you're eating a dish of different seafoods and shellfish, the diner wears an iPod and listens to sounds of the sea while you're eating. One of the garnishes on this porridge is here is we have some beautiful French frog's legs, which have been brined. Panade here as well. Although Heston received his third star in the 2000s, we've got him down as the most influential chef in the 2010s because we believe that's when he had his biggest impact. His restaurant, The Fat Duck, went back up to three stars after losing one for renovations. So frog's eggs have been steeped in sort of Michelin heritage. They were on some of the first ever Michelin star menus. Very lianaise in their heritage and they're used a lot in France. They are super delicious. They're a little bit, they're a bit, a bit labour intensive to prepare. Super, super delicious. So to our porridge, we're going to add our snails, which have been braised, followed by our oats. 10 seconds to the porridge oats before we then add our butter. We had an iteration of this dish at dinner by Heston actually. It didn't have the snails, we did a frog leg. We did just a frog's legs porridge, but made in a very, very similar way. So this dish is one we made thousands and thousands of times. But when dinner was a busy restaurant, we used to do 300 covers a night at two Michelin star level. Although the dishes sounded weird, they always, always delivered on flavour. Got some fresh herbs, some fresh parsley at the end. Just reiterating that parsley flavour. So you want your porridge to have a little bit of liquid to it. It will continue to thicken slightly as it sits. So on top of that, I'm going to add our shaved fennel. We have some really fine chiffonade parma ham, and then finally our frog's legs. I remember going down making this every day. I remember watching you go down making it. It's a mad creation. I mean, it's not a Wednesday night dinner, but for a once a year celebratory meal. You've almost got the El Bulli in terms of the molecular gastronomy technique, but it's also similar to the Marco dish in terms of how it combines different flavours and textures, and it all sort of comes together. Like I always love that like triple cooked chips recipe. It featured on dinner's menu, but then it was also in the Crown Pub, and it was also in the Heinz Head. Like they're just fucking good recipes, and they work. And it's like science backed, tried and tested. Like all these elements you can take off and do snails on toast. You could do fucking use the parsley butter on another thing, but it's just solid cooking. 2020. There was lots of debate when we were trying to work out the 2021, but ultimately we settled on Claire Smith. Did some work experience in a restaurant, and it was an amazing experience. The potato that's usually served as an entree. So I think what Claire has done in terms of obviously she worked for Gordon. So you've got this like linear history here between almost all of the restaurants in the UK. These chefs and the traditions, culinary traditions have just evolved over time. And it's the most important thing that's involved in all kitchens right now still, which is training. This dish is quite interesting as well, because it's quite classical. Like we've gone through the molecular gastronomy stages, and ultimately we've ended now, or we are ending, with quite a humble dish. Just really, really well executed. I'm basically making a basic beurre blanc. So Claire Smith comes from Ireland, and they're bloody good at growing potatoes in Ireland. These Charlotte potatoes have been cooking in a mixture of shio kombu, confit, so really, really slowly. The thing about these potatoes is they're very waxy. They hold their shape really nicely. The only other real ingredients is trout roe, herring roe, and a good amount of caviar. The other thing that's really good about Claire Smith is she's obviously using vegetables as the main source of protein. So whereas we go from the beginning where we've got a poulet de bresse, or an expensive pigeon, or, you know, taking something that is very humble in its nature, which is a potato. And treating it with a great deal of respect, I feel is quite a modern thing. Tiny little crisps that she does as well. So you've got a few different textures and sort of iterations of potato. In terms of other chefs, for me, the most influential chef as well at the moment in the UK is probably Gareth Warder in Chihul. He's doing some amazing things, but very, like, Japanese influenced. Absolutely love Adam Byatt, but he's been around for ages. Jeremy Chan, who's doing stuff with West African food at the moment. He's got two Michelin stars. There's also so many in the world right now that are doing amazing things. So they've been blanched just until they're really nice and crispy. Obviously, you've seen this sauce a few times. I think the one thing that you can appreciate is that mother sauces are still very much in use today. If you want a little refresher on mother sauces tekkers, please click the link in the corner. I'm just going to add some lemon juice just to finish that at the end. Salt and vinegar seasoning on the crisps. Into the sauce, add some dulse. Add in a tiny bit of kombu into this as well. Chives. In our dulse beurre blanc, herring roe, trout roe. And I couldn't actually, I remember doing this and not actually believing how much they actually put on. Secure the crisps into the potato. And then this supports the rest of the garnish. So we've got some little chive tips that go on. Sorrel just adds a little bit of acidity, I always think. She uses dill. I've got a little bit of fennel here instead. I've whipped you up the best potato dish in the world. What's that? Toro sun mash. Oh, the big dog. How did we forget? Joe Rubason is obviously not with us anymore, but unbelievably still has 31 Michelin stars to his name, making him the most successful chef, Michelin chef of all time, even if he has sadly passed away. Send us your favourite chefs, dead or alive, and we will make their signature dishes. This one is a mad looking thing. I do like it. It's delicious. Really not what I was expecting. Lobster Thermidor was my favourite classic. And then moving on to the modern ones, I think my favourite is probably the potato. What are the chickens for me? I've learned so many different techniques. What I'm reflecting on is that we've missed so many people. Yeah. Like Pierre Coffman, legend to me. But like even to be honest, we've done one Spanish restaurant, we've done no Italian restaurant. It's important to say it's our most important Michelin dishes. From our perspective as English chefs, we've not touched America, we've not touched Thomas Keller, you know, we've not touched Grant Arkats. We've missed out a few big people, but I hope you've enjoyed it. Leave a comment if you want to see us cook up some more old school dishes. I reckon next time we go to America, the big apple. Are you vibing, man?