1) Joël Robuchon’s ‘Pomme Puree’
This is truly legendary. If you want it bangers and mash style that’ll be £75.
The ratio of potato to butter is 2:1. Get your spoon out.
Still, this was the man with more Michelin stars (25) than any other chef in history.
“At a time when French chefs barely deigned to serve the humble tuber, Robuchon’s pomme puree were a revelation, if not a revolution.”
From ‘Great Grand and Famous Chefs’
2) Heston Blumenthal’s ‘Snail Porridge’
I remember when Diesel brought out their deodorant stick which managed to be at first repellent then weird and finally addictive. Just like the diesel in a petrol station. Genius.
That’s exactly what this dish is. As Heston says ‘it’s all in the name’, which messes with what you think you will like. Though it sounds strange, the actually dish is classic French; Parsley, garlic , shallots, mushrooms, butter, almonds, Dijon. Albeit delivered with Heston’s precision.
3) Nobu Matsuhisa’s ‘Black Cod’
Japan’s most famous chef and namesake of the world’s top high end restaurant brand.
Yes, it’s bling food that footballers like to order. But it’s exceptional.
4) Thomas Keller’s ‘Oysters and Pearls’
Has a dish ever sounded more sexual? Thomas Keller has been top dog in America for 20 years and presides over two of the world’s best, Per Se and The French Laundry. Oysters, caviar and tapioca form this dish which begins every tasting menu he does.
5) Pierre Koffman’s ‘Pig Trotter’
Has a dish ever sounded less sexual? Copied everywhere, this is probably the chef’s choice and Koffman is certainly a chef’s chef. Perhaps one of the top 3 or 4 of all time.
6) Ferran Adria’s – ‘Exploding Olive’ El Buli
This dish so beautifully personifies Ferran Adria’s philosophy and approach. Adria is Picasso in chef’s whites, a shapeshifter that spherifies His creation, ‘the exploding olive’, is all in the shifting of expectation. Surprise and delight. Tease and tantalise.
7) Fergus Henderson’s ‘Roast bone marrow with parsley salad’ St John
To eat at St John is to visit the farm, breath in the air, and respect the ingredient. Fergus Henderson was nose to tail long before bone marrow became fashionable and thrown in as an afterthought to sex up second rate burgers. Potentially the simplest dish on the menu and one that you could imagine being eaten in medieval times. Unlike many of the dishes on this list, you can easily go and try the real thing right now at St John.
When Michel Roux Junior took over La Gavroche from his father and uncle he wanted to put his stamp on it and updated the menu, replacing much of the heavier dishes including Albert’s iconic Soufflé Suissesse. La Gavroche has perhaps the most loyal and devoted customers of any restaurant in London and when they kept asking for this to be reinstalled, Michel acquiesced, repaying them in caloric perfection.
9) August Escoffier’s – ‘Oxtail Soup’
The godfather of cuisine’s Oxtail Soup recipe was first published in his Le Guide Culinaire in 1909. Gordon Ramsay has said it’s his favorite recipe and whilst it sounds simple, it’s as difficult to prefect as any of these dishes.
10) Hélène Darroze’s Armagnac baba
Regarded by many as one of the world’s top chefs, Hélène Darroze has several signature dishes from her deep French reservoir that could have made the list. Her (family produced) Armagnac baba is the flawless diamond at London The Connaught, where it is the signature of signature dishes there.
Bonus number 11) Marcus Wareing’s Baked Custard Tart
As with many things in life it’s all in the wobble. Wareing won the inaugural Great British Menu in 2006 and this was served to the Queen at her 80th birthday. A truly British desert by one of our our finest chefs.