2025-03-28
466,422 views
video
Content by
Poule en Demi Deuil (1930s)
Fallow
Chicken poached with truffle cooked under the skin, a signature dish from Eugene Brazier.
Difficulty:
Cooking Time:
1 hr 30 mins
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Oyster and Caviar Tagliolini (1980s)
Marco Pierre White's dish that reflects his wild, rule-breaking style.
30 mins
Gordon Ramsay's Lobster Ravioli (1990s)
Elegant but bold lobster ravioli, a signature dish of Gordon Ramsay.
45 mins
Heston Blumenthal's Snail Porridge (2010)
Herby oats with snail stock, topped with deep-fried frog legs.
1 hr
El Bulli's Spherical Olive (2000s)
A molecular gastronomy marvel creating an olive bubble that pops in your mouth.
Fernand Point's Poulet en Vessie (1950s)
Chicken steamed inside a pig's bladder with brandy and herbs.
3 hr
Paul Bocuse's Red Mullet with Potato Scales (1960s)
Red mullet covered with potato scales, a hallmark of nouvelle cuisine.
Twice Baked Soufflé (1970s)
The Rue brothers' iconic dish that stayed on the menu for over 40 years.
Lobster Thermidor (1920s)
Lobster claw meat served in its shell with béchamel, mustard, and cheese.
Comfy Potato with Caviar (2020)
A simple, elegant, and modern dish featuring potato and caviar.
Pigeon Prince Rainier III (1940s)
Pigeon stuffed with foie gras and truffle for the royal wedding of Grace Kelly and the prince.
2 hr