Century of Michelin Star Dishes

Overview

The video explores a century of Michelin star dishes, recreating a signature meal from each decade, and reflecting on the chefs, culinary techniques, and trends that shaped fine dining history.

Origins of the Michelin Guide and Star System

• The Michelin Guide began in 1900 as a marketing tool for a tire company.
• Michelin stars were first awarded in 1926, with a three-tier system introduced in 1931.
• One star signifies a worthwhile stop, two stars justify a detour, and three stars warrant a special journey.

1920s: Lobster Thermidor

• Lobster Thermidor symbolized luxury and was prevalent on menus as Michelin stars launched.
• The dish features lobster meat, béchamel sauce, mustard, and spices, presented tableside.
• The recipe is classic, inspired by Escoffier, involving careful preparation and presentation.

1930s: Poularde de Bresse Demi-Deuil

• Chef Eugénie Brazier popularized this truffle-stuffed Bresse chicken poached with simple aromatics.
• Marked a shift towards ingredient-led, regional French cuisine, focusing on subtlety and balance.
• Served with a foie gras-thickened sauce and fresh vegetables.

1940s: Pigeon Prince Rainier III

• Raymond Oliver created a deboned, stuffed squab pigeon dish for Prince Rainier III’s wedding.
• Featured luxury ingredients like foie gras and truffle, reflecting post-war opulence.
• Oliver was among the first celebrity chefs with a TV show, embracing ‘farm to table’ ideas.

1950s: Chicken Cooked in a Bladder (Poularde en Vessie)

• Fernand Point’s signature dish at La Pyramide used a pig’s bladder to steam and flavor the chicken.
• Demonstrated early chemistry in cooking and theater in presentation.
• Served tableside, with the reduced cooking juices transformed into sauce.

1960s: Paul Bocuse’s Red Mullet with Potato Scales

• Bocuse’s dish layered sliced potatoes to resemble fish scales for an elegant effect.
• Simple sauce of orange and rosemary, showcasing ingredient quality and technique.
• Bocuse trained generations of chefs and shaped modern French cuisine.

1970s: Roux Brothers’ Twice-Baked Soufflé

• The Roux brothers brought classic French techniques, such as soufflé, to the UK.
• Their restaurant Le Gavroche was the UK’s first to receive Michelin stars and heavily influenced British fine dining.
• Soufflé involved two-stage baking for a light, airy texture.

1980s: Marco Pierre White’s Tagliatelle of Oysters

• Marco Pierre White’s dish combined French technique, Italian influences, and luxury (oysters, caviar).
• He became the youngest chef to earn three Michelin stars and famously returned them.
• Dish required precise timing and deft handling of luxury items.

1990s: Gordon Ramsay’s Lobster Ravioli

• Ramsay’s ravioli features lobster and scallop mousse with saffron pasta, served with a lemongrass velouté.
• Merges Italian pasta, British ingredients, and French technique, with emerging Asian flavors.
• Represents Ramsay’s drive for three Michelin stars and modern London fine dining.

2000s: El Bulli’s Spherical Olive

• Chef Ferran Adrià pioneered molecular gastronomy at El Bulli.
• The spherical olive was an iconic dish using spherification to mimic real olives, showcasing innovative technique.
• Focus on dining as an experience, manipulating perception and flavor.

2010s: Heston Blumenthal’s Snail Porridge

• Blumenthal’s dish for The Fat Duck used snail broth, parsley butter, oats, and frog legs, blending classical and scientific methods.
• The Fat Duck is famed for multisensory, experimental dining experiences.
• The dish reflects culinary evolution and British creativity.

2020s: Clare Smyth’s Potato and Roe

• Clare Smyth’s dish celebrates the humble potato, confited and served with trout roe and caviar.
• Reflects a return to ingredient respect and plant-focused fine dining.
• Emphasizes classical technique and modern sensibility.

Trends and Reflections

• The video highlights a lineage among chefs, showing culinary traditions and innovations evolving over a century.
• Many influential chefs and regions were not included, focusing mainly on those impactful from a UK perspective.
• Viewer suggestions for future features are encouraged, including more international chefs and dishes.