we're cooking a 100 Years of Michelin star dishes recreating the best meals from every decade of the prestigious guide the Michelin star system is recognized as 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 French Tire Company in order to sell more tires the guide started in 1900 the first stars were awarded 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 tire company as a marketing exercise why are we doing lobst of thermod 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 were 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 thermador 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 bashal but it's just got a little bit of um beast which we make by using the shells it's heavy on D on mustard and a few spices so in here we've got our Lobster meat and a nice bit of the uh Lobster bashal this is this is a version of a recipe that we found via scoffier 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 cut in Edge so there's a 100 different ways to make the lobster thermador but this is the very classic way we putting the spike in there to keep the nice shape what we're going to do is turn out the Philips once hair cook carve them and then gratinate the claw meat with this bashal inside the head okay so we're going to place our lobsters under the grill to be honest this this wouldn't be too far it's similar to what they would have used theya 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 we that would have come tableside 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 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 their forign experience this is very much what the privilege would have been eating not in any way shape form the normal uh 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 bashal all the way down the length with a little bit more in the head and this is going to melt and flavor that meat as it Cooks let's load up this head with this stunning claw meat which has been cooked in a coron 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 to the way they build the dishes and adding a corob Yar when you cook your Lobster is just that extra little step that adds just this really awesome flavor the fat from this bashal just works so well with a lobster because it traps in all that flavorous it it gently cooked 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 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 a shellfish boil what we've got here is like this gentle gratin 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 just going to take some gr a and this is just for the sort of Final Touch in of gonation as that lobster tail Heats through as well we've got the gr air on there and then it goes back under in order to play up just have them opposing sides it's completely Timeless you know it's a it's such a stunning dish and uh garnish was one of those things I think um sometimes it can seem a little bit oldfashioned but still 100% has a place the uh the luxury in this dish is in the technique behind it and the ingredients used so 1920s lobst of Thermador done oo I wonder if they were paying the same that we're paying for lobster at the moment these are £29 of 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 it's so involved in British culture but also I bet you there's a lot of ones out there oh yeah 100% I almost wouldn't trust you would to make it properly right back in the 1920 what did they say don't mess with the classic delicious next up 1930s welcome to the era of traditional flavor Le luxury the very famous Pula de breast chicken translates to breast chicken in half morning so this dish was made famous by a chef called Eugene braier she was from Leon she had two restaurants both by the same name called lame mer braier both of which had three Michelin stars one of which is still open to this day and still has this dish on the menu he famed the world round for being one of the finest chickens you can buy it's from the breast region in eastern France near Leon when you buy the 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 time and some white wine so this era embodies the move away from lavish luxury and ostentatious presentations and service styles to more ingredient Le 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 th season the chicken all over generous glug of white wine into the bottom of our pan followed by our chicken probably about a liter or so of chicken Salt we just want to almost just cover the base of the chicken base it a few times while it's cooking we're going to cook it 120° very gently the management of the low temperature is going to help it's going to help the Truffle permeate into the fibers of the chicken in France at this period we had the very more male dominated oat Cuisine which of stemmed from luxury Paris so Eugene brazia her cooking was very much steeped in Leon tredition more Regional cooking style top of the pan this should hopefully take about 2 hours okay so to serve with our P de on De classic sace so this is a her version of a s albuera a touch of Brandy madira equal quantities her version is slightly different in the fact that it uses um we are going to use fagra as a thick agent for the sauce at the end instead of um a more traditional uh R based sauce I'm going to go in with my uh brown chicken stock a touch of cream lots of black pepper we're going to remove our P de breast from the oven so we're just going to let our chicken rest there now beautifully tender going to go with a little knob of butter on a low heat we're thing going to add our fagra this has just been de baned and then we're just going to mulfy that in and this is the fago will help to thicken the sauce yeah thickening it's almost got a gloss to it which comes from the fat so we just got a few little vegetables just to heat up to go with our gar we just going to carve the the chicken chicken off the bone you can always smell the smell of this chicken is just incredible we've got a 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 ALU style sauce I I don't know how much these chickens cost but I want to say like 30 kind of chicken perfectly cooked chicken chicken's poached as well can't even 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 celebrator 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 the war effort the Allied troops because they um 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 catalog 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 in The Culinary World which is a guy called Raymond Olivia the bordo region of France a son of a chef and he actually started an apprenticeship under his father at the age of 15 much like our uh our beloved co-host on this channel Jack Croft so this is one of his most famous dishes so this is Pigeon Prince Renea III dish that was created in his restaurant that was awarded Michelin stars in 1948 and it was to celebrate the marriage of Prince reneer III probably the most famous actress in the world Grace Kelly Squad pigeon which is a type of pigeon it's a different breed of pigeon that's been it's essentially a domesticated farm pig Pon deboned and then we've trusted it so we've taken out all of the senu we've stuffed it with a chicken museline which has been cut with a beautiful little bit of guaga some Goose liver some black truffle this is everything that wartime wasn't this is opulence wealth luxury the restaurant itself was called the Grand La for in Paris Raymond Olivia was was probably 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 actually started much earlier and especially in France quad pigeon is a really difficult meat to cook cuz it's super lean but it's got a really beautiful flavor so all we're actually doing is getting color on these ballantines 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 um a little bit less on the old luxuries of the sort of um the Grandeur of the of the past and moving towards some more more slightly more modern styles so this just goes in the oven now just to cook lightly fruit so far's obviously a little bit of a contentious ingredient nowadays cruel the way they do it need a goose in order to get the saturation of fat it is an ingredient that's not fashionable in in anyway 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 Bas in juices as a star pigeon and then just slightly agitate it and move it around just so you get a really beautiful Golden Crust all the way over it I always rest my FR quite quite nicely splash of madira and then just burn off that alcohol I've got some nicely reduced chicken stock here okay so we've not uh reduced this too much should be a nice so we had a look at a few different ways of pling 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 top eyes keeps the whole thing in place whilst it's cooking going to 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 it just goes to show you how like groundbreaking they at the time cuz dishes like this is still like still seen on menus today say never going to go go on the menu but it's a beautiful archive and an amazing day welcome to 1950s France we are on this a chicken in a bag this dish was created by fernan pan who was a legendary French chef who ran a restaurant called la piramid which was awarded three Michigan Stars it was a 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 placed some sliced black truffle underneath along with some butter so in the cavity of our chicken we've got some shot we 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 Pig's bladder it comes from very is a very uh historic way of cooking we're leaving the feet and the wings on for for our presentation we just need to be careful that 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 papot but obviously in a more theatrical way little bit of morel juice or you could use truffle juice they might have used as well in the times we've got a small glug of madira 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 flavorings that we put in so we really want to make sure here that the seal is is really really tight so that no no steam can 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 started seeping into kitchens Hush little chicken don't you cry Daddy's going to buy you a drule pie this been cooking now for about 2 hours we are now ready to serve so they usually serve at a tableside 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 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 little bit of butter and we'll finish it with some final seasonings it's regional seasonal flavor the 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 SUV yeah actually that's true the amount of work it takes to do and the amount of like sheer diligence you have to have while you're cooking it I probably wouldn't do it again but I would use the same flavor combos next up it's 1960 1960 Paul beuse so signature dish for him is a red mullet so in total he held three machine stars for 55 years which is an insane achievement and this dish was on the menu and I think he still on the menu today and again it is in Leon so you can see a bit of a trend here Leon is obviously one of the sort of like I guess it's the epicenter for for for food and cooking in the 60s it's just a lot more of like an open border open-minded kind of era and people like Paul beus started making a name for themselves just doing something a little bit more interesting and unique essentially it's it is quite a simple dish to make really you start with these potatoes which just blanch until they're cooked so the red M we've just poured CED 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 and put them into ice water and 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 it'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 machine Star Restaurant and justify your Michelin stars layer it painstakingly with tiny little rondells of potato best fact of the day this is uh the guy who um ratou is based off Paul BOS was trained by Eugene brazer 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 going with a splash of Molly PR really beautiful ingredient to use in delish cookery and very traditional add in a little bit of creme fresh right at theend end so you don't need a huge amount just a little bit suppose the Elegance of the fish is what you're really trying to Showcase here for the initial stage of cooking just a really delicate way to cook the fish and then what I'm going to do is just add 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 color on the base of these potatoes and now I'm just going to take it off the grease proof and lay it back into the pan and turn the heat up slightly start to cook the fish on the other side onto a flat whil I get the rest of the plate it's almost like fluorescent sauce so we're just going to do on one side of the plate just take a bit of VJ and then just lightly at the moment red mullet is an interesting one cuz it's it's not in season all the time in the UK you can get it for a very like an okay price in the mid middle of the Season all of it goes to Europe because they love it so much got a bit of like a retro right next up 1970s welcome to 1970s London the rud Brothers have arrived on the London culinary scene they were the first Michigan starle restaurant in the UK with their restaurant leav so the dish we're doing today a twice baked sule it symbolizes heavy French technique style cookery but yet you but yet slightly designed to more British tastes so we're going to start off making a rue ironically so Rue for the R 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 rude Brothers brought it to the UK first missan star two brothers who then went on to have two sons who sort of took the mantle on from them but there was three Michigan 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 migan star meal my dad took me there on my 16th birthday and uh I always remember I went actually we came out to for the day and um 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 have a dinner jacket so that's a borrow one from the reception train so many of our country's finest chefs Marco Gordon we're going to add white pepper and a little bit of paprika to our bashal a little bit of mustard and our cheese French guya 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 bashal beat that in nicely so now we're going to add egg white so on and so forth until all of your egg white Incorporated and we're just going to put our Su mix into the mold into an oven preet at 160° then we're going to pour it into our into our molds into our ban 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 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 then that gets baked again in the oven this has been in the oven for about 10 about 8 to 10 minutes garnished in a few chives soua 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 it's not person my personal taste but just feel a little bit more rusted once you get across the pond to the UK I mean it's weird that this was a three Mission star dish cuz it feels to me more like without sounding rude it feel sounds more like a pub dish feels more like a pub dish really yeah when you've seen the intricate intricate s levels of like ve stock infusions truffle like fat mfic simple delicious just not as ground breaking a s next up the 1980s okay so this is one that I'm really excited for so this is the80s Marco Pi white not many of you know this but before Gordon's sort of rise to Fame in that documentary form that there was a BBC documentary about uh Marco which was awesome so this is one of his his signature dishes it's actually a really simple dish essentially a bur Blanc super simple it's made with uh some softening shalots and a little bit of butter and some white wine heat trained with alaro 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 re rewrote the rule book um up until now I guess the percept was that kitchens are a quiet sort of harmonious Place Always with Marco you were treading a line between genius and Madness so Harvey 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 Mission Stars I think he was 29 so made him the youngest at the time infamously he gave his stars back the re Reon 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 shooked our Royers and it's just draining off over the um the steamer tray these are going to be used for presentation later lot producing a little bit of a b Blanc right so we're just going to fold up this and we're going to make a really nice tagal so obviously Marco is Italian in his Heritage there's always a little bit of like a Mediterranean sort of twist in his food we have our shalots little bit of um white wine with Juiced 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 cuz it feels like a lot of different influences from a lot of different places our oysters the oyster Jew that's what almost finishes that saw and then we're just warming these through really lightly and pasta goes in little bit of caviar 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 tag tell 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 come for the top with cavat put it into perspective that's about this is about 70 worth of cavar at the moment going onto this dish Mar White Tag of oysters I'm mind blown that's absolutely the most surprising thing I put in my mouth is it's me if you think about all these rules that would have been set up up until this time with Oak Quine and it it would have been very AV on guard on the day now when we 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 flavor me if you get that served in the restaurant right now that like it would actually still blow my mind yeah okay viral respect marker big respect next we're going to the '90s we're in the 1990s with Gordon ramsy very famous restaurant TV personality you name it national icon proe and friend of Marco this is Gordon in the '90s Gordon had his first restaurant obene where he had two Michelin stars and the '90s Really symbolizes his quest on the Journey of Michelin and that elusive third Michelin star so we are doing a lobster ravioli in this recipe of Gordons he uses a saffron reduction in the base to add to the color and also use the best quality Rich egg yolks he can find so into our into Gordon's ravioli we have a beautiful mix of Lustine Lobster and also scet 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 uh British flare with a young shf local ingredients Innovative dining room and then we've got the traditional French techniques um of the mousse and and and the the shellfish and the Beast flavors cutting out our Circle and I'm just going to roll it in the next setting down one more time so we're going to go with 65 G of our filling so now we're just going to gently seal all the way around so we're making our lemongrass valute eggs so I've got some coriander and white pepper garlic and some lemongrass we now got our first sort of Asian influences that we going into here next up we've got verou once the Flame's gone we're going to add our fish stock and Reduce by half we now we've now got the introduction of more spices more aromat um and then just building different layers of flavor on top of those base Classics double cream so into our jug we've got some CHL and we've got a little bit of blanch 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 we're going to pop my into the into the shimmering water that's probably going to take around about 3 minutes to cook so our pasta is really gently poached dressing of olive oil we've got a lovely beautiful Lobster bis made from all the bones of the lobster some crispy Basel so here we have it the rise of the three star young budding Chef Gordon Ramsey it's lighter it's it's slightly more refreshing like with the lemongrass and the acidity and stuff it it takes 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 wasn't the first one to make a raviolo you know Marco trained him to make this but like at the same time it's like it is its own little spin on it you know 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 bully so L bully has had a profound impact on the restaurant world B 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 um and it kind of tip typifies a lot of their techniques this is their famous spherified or spherical Olive so it's from uh made using green olives from their region in Spain and importantly they've had a restaurant since late '70s uh with Michelin stars in 205 they became the best restaurant in the world so what we're doing is just blitzing up the this is zanam gun so zanam gun just slightly thickens this so after we put our zanam 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 glucan octat and we've got our alginate in this bath here and then we've mixed in our more GL gluten Al attat and we've got some xantham gum into our olive juice and this taste in 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 it's 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 we 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 the top almost have to force it in there quite quick flip it over in the algen knite so we'll leave it this in here just for 15 seconds right and there we go so we lifting 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 okay so we're going to place these little uh algate olives onto our serving spoons molecular o takes a little bit of time to getting used to it 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'd really enjoy it happy days happy days I'll take a bowl please next up 2010 arguably the most important Chef in our professional careers the big dog H bluthal we're in 2010 Bray just outside London on the river temps a British chef has taken the World by store three Michin Stars awarded to Hon bluenile for his intivity cooking at the fat duck will and I both worked for hon at his London Outpost dinner by hon blue metal and this dish snail porridge really captured the imagination of the 2010 diners with the base of this dish is a snail stock very similar fashion to so that of chicken stock with snails herbs um and vegetables in there for Infusion so there's many many molecular sort of techniques and processes to this dish Carries On from that L budy a era of the 2000s so we've got uh 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 sied so we're going to season our snail stock or Hon's restaurant in general a Fame 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 anir um 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 frogs legs which have been brined panid here as well although H received his third start 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 um his restaurant the fat duck went back up to three stars after um losing one for renovations so frogs legs are have been steeped in sort of Michelin Heritage they were on some of the first ever Michelin star menus um very leonise in their Heritage and they're used a lot in in France they are super delicious they a little bit they're a bit bit La labor intensive to prepare super super delicious so to our porridge we're going to add our snails which have been brazed followed by 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 hon actually it was it didn't have the snails but we did a frog leg we did just a frog legs porridge they made in a very very similar way so this dish is one we made thousands and thousands of times but when the dinner was a busy restaurant we used to do 300 covers a night at um two Miss in Star level although the dishes sounded weird they always always delivered on Flavor got some fresh herbs some fresh pasty at the end just reiterating that pasty flavor so you want your porridge to have a little bit liquid to it it will continue to thicken slightly as it as it as it sits so on top of that I'm going to add our shave fennel we have some really fine chiff finard Palmer ham and then finally our frog legs I'm going down making this every uh every day I remember watching you go down make it y it's a mad creation I mean it's not a Wednesday night dinner but for once a year celebratory meal you've almost got the L bully in terms of the Molecular Gastronomy technique but it's also similar to the Marco dish in terms of how it combines different flavors and textures and it all sort of comes together like I always love that like chiper cooked chips recipe it featured on dinner's menu but then it was also in the Crown Pub and it was also in the hin head like they're just B good recipe yeah 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 use the Pasty but on another thing but just 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 CLA Smith did some work experience in our restaurant and it was an amazing experience the potato that's usually served as an entree so I think what what Claire has done in terms of obviously she uh worked for Gordon so you've got this like linear history here between almost all of the restaurant all of the sh restaurants in the UK these chefs and the Traditions colonary 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 cuz 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 it's going basically making a basic bur Blanc so CLA Smith comes from Ireland and they're bloody good at growing potatoes in Ireland these Charlotte potatoes have been cooking in a mixture of sh comu confing so really really slowly thing about these potatoes is they they hold they're very waxy they hold their shape really nicely the only other real ingredients is trout row Herring row and a good amount of caviar the other thing that's really good about CLA Smith is she's obviously using vegetables are the main source of protein so whereas we go from the beginning where we've got a PID de breast 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 crisp that she does as well so you've got a few different textures and so iterations of potato in terms of other Chef for me the most influential Chef as well at the moment in the UK is Gareth W in shahal I was doing some amazing things with very like Japanese influence absolutely love Adam B but he's been around for ages Jeremy Chan who's doing stuff with West African food at the moment he's got two Miss Stars there's also so many in the world right now that are doing amazing things so they've been blanched us until they really nice and crispy obviously you've seen this Source a few times I think the one thing that you can appreciate is that mother sources are still very much in use today if you want a little refresher on mother Sour's tekkers please click the link in the corner just going to add some lemon juice just to finish that at the end salt and vinegar seasoning on the crisp into the sauce add some D adding a tiny bit of combo into this as well chives in our doull B Blanc herin row trout row 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 CH tips that go on Sor just adds a little bit of acidity I always think she uses still I've got a little bit of um fenel here instead I've whipped you up the best potato dish in the world what's that Joe r on Mash oh the big dog how do we forget Joe ruberson 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 favorite chefs dead or alive and we will make their your dishes this one is a mad looking thing I do like it it's delicious really not what I was expecting bobster Thermador was my favorite classic and then moving on to the modern ones I think my favorite is probably the potato one of 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 Kaufman Legend to me but like even to be honest we've done one Spanish restaurant we've done no Italian restaurants it's important to say is it's our most important Michelin dishes from our perspective as English chefs um we've not touched americ we've not touched Thomas Keller you know we've not touched gr AR cats and 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