Where to Get Michelin Star Food and the Recipes

Method

Heat the vegetable stock and keep it warm at the side of the stove until needed. In a heavy saucepan, heat the olive oil and add the onion, thyme, garlic, and bay leaf. Cook over low heat until the onion is translucent but not browned.

Add the risotto rice to the pan, mixing it into the onions with a wooden spoon. Continue stirring until the rice starts to make a slight cracking sound. Pour in the white wine and let it reduce slightly. Gradually add the hot vegetable stock, one ladleful at a time, stirring constantly. Allow the rice to absorb each addition of stock before adding more. Repeat this process until the rice is tender and creamy.

Remove the pan from the heat and stir in the butter, cooked broad beans, and chopped wild garlic leaves. Mix thoroughly, then divide the risotto between two plates. Sprinkle generously with grated Parmesan cheese and season with salt and black pepper to taste.

Pain perdu

Michelin star recipe from The Ninth

Ingredients (serves eight)

Brioche

To make the brioche, add the flour and sugar into a Kitchen Aid with a hook attachment. Add the yeast to the milk. Turn on the mixer and add the milk. Slowly add the eggs followed by the soft butter. Finally add the salt and mix for a futher three minutes. Place in a bowl, cling film, and prove overnight. Knock back in the morning and place in a non-stick loaf tin. Prove for one hour, brush the top with eggs then cook in a pre-heated oven at 350°F for 25 minutes.

Anglaise 

To make the Anglaise, mix all the ingredients in a bowl. Cut two inch thick slices of brioche and then cut each slice in half. Soak the brioche in the Anglaise for 12 hours.

Vanilla ice cream

Whisk the eggs and sugar until creamy. Boil the milk and cream with the vanilla seeds and then pour over the eggs and sugar, whisking constantly. Pour into a saucepan, place on the heat, and gradually heat, stirring continually with a spatula. Once it starts to thicken, take off the heat, pass through a sieve into a clean bowl and then cover with clingfilm and chill. Place in an ice cream machine and churn. Once it’s ready, scoop it out into a container and keep in the freezer.

To cook

Carefully remove the soaked pain perdu and drain on a wire rack for five minutes. To cook the pain perdu, add some butter to a non-stick pan and fry the brioche until golden brown on all sides. Place on a baking tray and cook in the oven at 340°F for 10 mins. Sprinkle the pain perdu with the caster sugar on all sides and caramelize using a blow torch. Serve with a scoop of vanilla ice cream.

Strawberry, rose, and chamomile dessert

Michelin star recipe from Gorse

Ingredients

Strawberry sorbet

• -500g strawberry purée
• -125g water
• -110g caster sugar
• -30g dried glucose

Heat all of the ingredients to 185°F and then chill. Leave to hydrate for at least one hour and then churn in an ice cream machine.

Chamomile cream

• -500kg whole milk
• -125g caster sugar
• -15g dried chamomile
• -175g egg yolk
• -1 leaf bronze leaf gelatine

Heat the milk and the caster sugar to 185°F and then add the chamomile. Leave to steep for 30 minutes, or until the flavor of the chamomile is fully imparted. Pass the mixture through a sieve and reserve.

Bloom the gelatine in cold water until softened. Place the egg yolk in a separate bowl. Heat the infused milk mixture to 120°F and pour over the egg yolk, mixing well. Return to the pan and cook to 185°F until the mixture has thickened.

Remove from the heat and add the gelatine. Pass through a sieve and chill over ice. When chilled, gently rewhip the mixture with a whisk and reserve.

Strawberry and rose jam

• -500g strawberries
• -50g caster sugar
• -50g preserved rose syrup (or good quality rose water)

Combine all of the ingredients and cook until the mixture resembles a jam and is nice and thick. Blend until smooth in a blender and reserve in the fridge.

Egg yolk jam

• -175g egg yolk
• -125g caster sugar
• -50g water

Add the egg yolks to a heatproof bowl. Add the caster sugar to a pan and take to a dark caramel. Deglaze with the water and continue to cook for one minute to ensure that the mix is homogenous. Remove from the heat and carefully pour into the egg yolks, whisking constantly. Transfer the mixture to a bain-marie and cook over a medium heat until the mixture has thickened into a jam-like consistency. Chill and reserve in the fridge.

Assemble

In the bottom of the bowl, pipe a small amount of the egg yolk jam. Pipe the strawberry and rose jam over the top of the egg yolk jam. Cover both jams with the chamomile cream and finish with a scoop of the strawberry sorbet. Serve immediately.

Roast Cornish hake with brown crab and grilled chorizo asparagus

Michelin star recipe from Moor Hall

Ingredients

Celeriac puree

Peel and thinly slice the celeriac. Cook in a large pan with the butter and water covered with a lid. When the celeriac is soft and all the water has evaporated, add 100ml of whipping cream and cook further until the cream has reduced and the mixture looks glossy. Blend until smooth and season with salt.

Crab stock

Crab sauce

Part one: Crab stock

Combine all, bring to the boil and simmer for two hours. Skim any impurities during the cooking time and strain. Return to a pan and reduce by 50 percent, continue to skim and reserve.

Part two: Crab sauce

Add the butter to a sauté pan and foam. Add the fennel and spices and cook for one minute followed by the Noilly Prat and brandy – reduce until almost all the liquid has gone. Add the tomato juice and crab / mussel stock. Bring to a simmer then add the rest of the ingredients and infuse for five minutes, then strain.

Part three: Whipped butter (ingredients below)

Sweat the shallot in a pan then add the Noilly Prat and cook out until almost gone. Add the roasted garlic and cream and reduce by half. Whip the butter until white then add the reduced shallot mixture and chill.

Part four: Finish the sauce

Take the finished sauce from part two, and warm in a saucepan. Season with a touch of salt and lemon verbena vinegar (lemon juice is fine as an alternative) and blend with a hand blender and a spoon of the roast garlic butter to foam the sauce up a little.

Whipped butter

Chorizo and asparagus

Snap off the woody ends of the asparagus and discard. Peel the spears, leaving the top 4cm intact. Bring a large pan of salted water to a boil. Blanch the asparagus for four to six minutes, depending on thickness, until firm but not crunchy. Transfer immediately to ice water to stop the cooking process. Gently warm the chorizo in a saute pan to release some of the natural fat. Add the cooked asparagus and lightly roast. Season with salt and serve as a side dish.

White and brown crab mixture

Hake

Brine the hake loin for three minutes in a 10 percent brine solution (50g of sea salt dissolved in 500ml of water). Dry on paper to remove the brine. Pan fry with rapeseed oil until golden then transfer to a deep tray with filled brown butter and bake for 12 minutes in the oven at 120°F.

Assembly

Spoon the celeriac puree onto the middle of the plate and place the hake on top. Spoon a generous amount of crab on top of the hake with a couple of slices of the pancetta. Garnish with garden greens. Pour the crab suquet sauce over.

Cacio cheese and pepper spaghetti, flavored with rosebuds

Michelin star recipe from La Terrazza, Hotel Eden Rome

Ingredients (serves four)

-11oz of spaghetti
-1 cup of light chicken broth
-½ cup grated cacio cheese
-Pinch of edible rosebuds
-Large pinch of black pepper of Madagascar
-2 tbsp of extra virgin olive oil

Method

For the rose infusion, heat the chicken broth up to 140°F, add the rosebuds in infusion for four to five minutes and filtrate with a strainer. For the sauce, heat the olive oil in a pan, add the pepper, previously crushed in a mortar, and then add the broth.

Then cook the pasta al dente and add it to the sauce, keeping it on a low fire. Add pecorino cheese, extra virgin olive oil, and using a fork, mix until it’s creamy. End the dish with a dust of freshly crushed pepper.

See also: A Guide to All Three-Michelin-Star Restaurants in the USA

Les petits farcis (stuffed Provençal vegetables)

Michelin star recipe from Restaurant Joël Robuchon, Hôtel Métropole Monte-Carlo

Ingredients (serves six)

Stuffing
-2/3 cup of salted ham hock
-2 carrots
-2 white large onions
-2 red bell peppers
-2 Swiss chard
-2 garlic cloves
-2 courgettes
-1 bunch basil leaves
-1/3oz Rice
-1 egg
-1 cup parmesan cheese
-Olive oil
-½ cup veal stock

Vegetables
-6 round courgettes
-6 onions
-6 tomatoes
-Mixed salad greens
-Sherry vinaigrette
-1 pinch of chervil
-1 pinch of chives
-1 pinch of coriander
-1 pinch of parsley
-1 pinch of dill

Method

Finely dice the carrots, the white parts of the chard, peppers, and courgettes using the Brunoise cutting method. Chop the onion, garlic, the green parts of the chard, and basil. In a saucepan, sweat the onion and garlic in olive oil. Add the finely chopped vegetables. Once cooked, pour in the veal stock with the parmesan and egg, and continue to cook until a uniform mixture is obtained. Store in the fridge.

Cut the vegetables and scoop out the center, before also scooping out the top of the courgette. Cook the onion and courgette for approximately 15 minutes. Stuff the vegetables. Fix the top of the onion with a wooden toothpick. Stuff the tomatoes, courgettes, and onions. Cook in the oven at 350°F for approximately 20 minutes or more depending on the thickness of the vegetables.

The truffle croque monsieur

Michelin star recipe from Les Manoirs de Tourgéville

A Normandy recipe to recreate at home, this Croque Monsieur combines crusted toast, with melting cheese and the elegant taste of the truffle.

Ingredients (serves four)
-Slices of bread
-3½ cups of grated Emmental cheese
-2/3 cup of cream
-4 slices of ham
-Truffle oil and piece of truffle

Method

Mix the cream and the grated cheese, sprinkle with pepper and add a few drops of truffle oil. Leave in a fridge the previous evening. Spread the mix on sliced bread and add a slice of ham with a few bits of truffle. Cover with another slice of bread and spread the mix of cheese and cream. Leave in oven for 12 minutes at 350°F.

The McCarthy salad

Michelin star recipe from The Beverly Hills Hotel

Ingredients (serves one)

Salad
-¼ head iceberg lettuce
-½ head romaine lettuce
-½ cup diced, grilled free-range chicken
-½ cup diced, roasted red beets
-¼ cup free-range egg yolk
-¼ cup free-range egg white
-½ cup finely diced aged cheddar cheese
-½ cup applewood-smoked bacon
-¼ cup diced tomato
-¼ cup diced avocado

Dressing
-1 cup balsamic vinegar
-1 shallot
-1 tablespoon brown sugar
-3 cloves roasted garlic
-1 teaspoon Dijon mustard
-Salt and black pepper to season
-Canola oil

Method

Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy.

Spaghetti with ham, ceps and black truffle

Michelin star recipe from Four Seasons Hotel George V, Paris

Ingredients
-Spaghetti
-Prince de Paris ham
-Parmesan cheese
-Truffle
-Cep mushrooms

Method

Perfectly al dente spaghetti should be tossed in butter and parmesan and carefully laid out side by side to form the walls of a rectangle. Glaze the ham, truffles, and cep mushrooms together with jus and place them in the timbale. Drizzle with truffled cream. Paint the exterior with more jus and top with a thin parmesan crust and delicately adorn with gold leaf.

Chocolate Soufflé

Michelin star recipe from Le Grill at Hôtel de Paris Monte-Carlo

Ingredients (serves four)

For the pastry cream
-5 egg yolks
-¼ cup whole milk
-½ cup caster sugar
-¾ cup all-purpose flour

Bring the whole milk to boil in a pan. Mix the egg yolks, caster sugar and the floor in a separate pan, then pour the boiling milk into this mixture and place it over a low heat.

For the soufflé mix
-12 egg whites
-1 cup caster sugar
-0.7oz  butter
-3oz cocoa powder
-14oz pastry cream
-A dusting of icing sugar and cocoa powder

Whisk the egg whites until they form stiff peaks. At the last moment, add caster sugar to strengthen the egg whites. Carefully incorporate the cocoa powder, and then the egg whites, into the pastry cream.

Assembly

Butter and sugar two soufflé molds. Pour the mixture into cake molds and bake for 13 minutes at 300°F. As soon as you remove the soufflés from the oven, sprinkle with icing sugar and cocoa powder and serve.

See also: A Guide to All Three-Michelin-Star Restaurants in the UK

The white millefeuille

Michelin star recipe from La Dame de Pic, Four Seasons Hotel Ten Trinity Square

Ingredients

Puff pastry
-1oz flour
-12oz dry butter

Mix the butter and flour together until combined. Spread the mix between two papers and refrigerate.

Dough
-5oz flour t45
-5oz flour t55
-4.2oz water
-0.4oz salt
-Splash of white vinegar
-2.8oz dry butter

Mix the butter and flour together. Dissolve the salt into the cold water, add to the mixture and fold. Be careful not to work the dough too much. Spread between two papers. Keep in the fridge. After 12 hours, fold the mixture and replace in the fridge. Remove and fold again after one hour. Wait until the next day and roll in the rolling mill.

Crystalline jasmine
-3.5oz glucose
-5.3oz fondant
-0.2oz jasmine

Put the sugar, glucose, and water in a saucepan and bring to 320°F, pour on a baking sheet and let cool.

Vanilla Chantilly
-7oz mascarpone
-10.5oz cream
-3.5oz condensed milk
-0.35oz Tahiti vanilla

Beat all the ingredients (except the yoghurt) together. For the cream, mix 9oz of Chantilly with 4.4oz of yoghurt. You need around 1.7oz of Chantilly for one millefeuille.

Royal icing
-0.7oz white egg
–3.5oz icing sugar
-0.2oz lemon juice

Sieve the icing sugar and mix in the egg white with a spatula. Add three drops of lemon juice. Smooth thinly into a plastic sheet (approx. 5cm). Leave to dry and print with the 5×5 stainless steel square. Leave until completely dry.

Jasmine jelly
-11.2oz water
-0.7oz sugar
-2.3oz water
-0.46oz gelatin powder
-0.5oz dried jasmine tea

Bring the water and sugar to a boil. Add the jasmine, let it infuse for 7 min, filter and add the gelatin. Pour into a flexi pan or lined pan. Freeze and cut squares of 3.5×3.5.

Voatsiperifery foam milk
-0.5lr whole milk
-0.1oz voatsiperifery pepper

Add the voatsiperifery pepper to the milk and infuse for 24 hours. Pass through the chinois (conical sieve) and keep the milk between 130°F to 140°F.

Assembly

Cut the pastry into 5cm squares. Bake at 320°F with a non-stick baking mat on top for 20 minutes. When the pastry is cool, cut some smaller squares (4cm approximately). Sprinkle with crystalline jasmine and put in the oven at 360°F for three minutes then remove from the oven and leave to cool. Pipe the vanilla Chantilly around the base and sides of the 5×5 stainless steel square using a small spatula.

Start with one square of puff pastry (approx. ½ cm thick) and pipe a small amount of the vanilla Chantilly on top to cover the pastry, followed by a layer of jasmine jelly. Repeat this step three times. Close the square with the vanilla Chantilly (around 1.75oz of Chantilly in total). Keep the millefeuille in the freezer for 10 mins. Warm the metal square with a blowtorch to release from the edges and remove the millefeuille, placing it carefully in the center of the plate. Place the royal icing on the top and finish with four small spoons of voatsiperyfery foam milk around the outside of the plate, one on each side of the millefeuille cube.