Jack and Will recreate some of the most iconic dishes ever crafted. From timeless French classics to the groundbreaking creations of Marco Pierre White, Gordon Ramsay, and Heston Blumenthal, this video is a journey through the evolution of fine dining.
Learn the history of the Michelin Guide, the stories behind these legendary chefs, and the techniques that define Michelin Star cuisine. With stunning recreations of dishes that revolutionised the culinary world, this is more than a cooking video—it’s a celebration of culinary artistry.
Whether you’re a foodie, a fan of Michelin Stars, or just love learning about iconic recipes, this video is packed with history, flavour, and chef-level cooking tips. Hit play to join Jack and Will as they bring 100 years of Michelin Star excellence to life!
VIDEO CHAPTERS
00:00 – 1920s
04:45 – 1930s
08:16 – 1940s
11:55 – 1950s
14:43 – 1960s
17:30 – 1970s
20:17 – 1980s
23:35 – 1990s
26:41 – 2000s
29:28 – 2010s
33:11 – 2020s
32 Comments
Man so much Truffle, which I dont like.
Josh Niland from Australia …check him out
Not really doing the dishes that were popular at that time if you're changing it so much that it would completely taste different with using ingredients they didn't have or use. This is a FAIL.
You should make a 2030's dish! That could be fun!
Using parchment paper to cook fish in a pan?! Thats brilliant!!
Thomas Keller
In regards to Raymond Oliver Okay don't understand why you're saying that this was in1948 for Prince Rainier for his marriage to Grace Kelly when he didn't meet Grace Kelly until 1955 and they married in 1956 just saying
Great show! You should do something by Rene Redzepi of NOMA – he basically invented a whole new genre!
@Vrir16 the best aspect of the food you cook is the amount of time it is simmering before served. The Preparedness of your efficiency seems like you want to eat the Food yourself or go home to eat it yourself… you know.. "Having more than enough to eat at home." You probably eat Sweat Meats, to Survive the Kitchen. I'll tell you my Favorite.. Candied Bacon.
There's a misconception, no recipe specified draining the fat. Bacon Grease and Sugar makes Slime. Remove Grease before returning Bacon to Pan. Let the Maple Syrup boil the Fondè of the pan. Flash fry until set.
I could possibly Survive a 96 hour cook out, with 3 Lbs. Of Bacon.
As for me, I'll going to Eat Pizza..
Guys – you are the best professional on YouTube – great recipies – humble but strong in execution!
I would love eat your creations and share a glas of red wine after closing time!
La traduction en français est une insulte à la cuisine 🙃
I think you should take a look at what Chef, Josh Niland is doing with fish. (Australia)
Wow, so many british dishes. What a coincidence. You must have put in a lot of research to find some good ones.
On a side note: why is every piece of media coming out of the UK oozing with patriotic propaganda? Do you really think anyone but some english people will believe this stuff? And do you get paid or is this just normal behavior for people from england?
This is awesome! So excited to discover you. If you do NYC, you need to hit David Bouley! His crab dish was mad. https://www.youtube.com/watch?v=MCDotnfv33s
A fun idea; even if there are factual or pronunciation errors in almost every sentence there are good cooking skills on display. I suppose Fallow serves instead a glorified burger and chips menu for margin reasons in these hard times.
You guys are unfrigginbelievable. I cannot fathom the research and prep and sourcing; etc etc etc that went into this. The editing makes it appear as though it was all thrown together in an afternoon before service, but this episode alone had to be weeks, if not months in the making – all the while; shown with such deft skill and exorbitant humility. Thank you, chefs!
I'm surprised that there's just so many seafood items on menu there. It's a shame for someone who hates seafood. At least we had some poultry as well.
"naughty little angry Austrian" lol
Rick Bayless would be a good one to visit.
How do you run a restaurant and have time to make videos?
No one who runs a real-world kitchen has time to make YouTube videos
Love that you said grant achatz! I was going to comment saying I would love see you do his messy table dish
Great video, love to see the historical dishes being prepared.
Che orrore il doppiaggio con ai, funzione yt da bocciare
Noma was probably the defining culinary ‘movement’ or moment of the 2010s with their foraging and fermentation lead menus (not to say Heston wasn’t influential). They had the greatest impact on all other restaurants that followed.
Amazing video though!
I kept on waiting for them to react to the flavor of these amazing dishes but no! they just move on to the next!
I think that's totally valid as British chefs, but I was watching it just wondering when an Asian dish would appear
German soldiers were not all nazis
Fantastic videos guys! Excellent work 🙌💕
you should do mark Osbourne's cod dish, from the plough in Normington
on the Wolds
I would've said 2020s should've been Noma. Good video nonetheless
Facehugger Thermidor