Michelin Recipes

Artichokes in barigoule of lapereau with garlic
Artichokes in barigoule of lapereau with garlic
Michelin Recipes

An aspiring cook or chef, similar to an actor, painter or singer, would oftentimes have a source of inspiration, an accomplished icon that has reached the height of success in his or her chosen field or profession. It is not uncommon for a novice to try and follow their idol’s career path and in the culinary world, this could be trying to recreate an award-winning dish.

The epitome of recognition in culinary accomplishment, particularly food excellence is the Michelin star bestowed by the oldest restaurant recognition publication and is respected by both chefs, restaurateurs and patrons. Unlike other award-giving bodies, the Michelin group primarily focuses on food quality though those familiar with how the assessments are made ambiance and other factors come into play.

Strictly speaking only restaurants are awarded with one, two or three Michelin stars. However, as this achievement is primarily the responsibility of the chef and the kitchen team, they certainly use this as a means of marketing themselves and their menu creations.

Though the majority of star-rated establishments are fine-dining French restaurants serving gourmet cuisine, there are a handful of others serving cuisines created by chefs of varying styles, with the common dedication to serve excellent food using the best ingredients presented in a masterful manner.

Depending on the thinking of a restaurant and its chef, their recipes can be shared via several platforms–shared with the media which publishes the recipes or featured in cookbooks, TV programs and even over the internet. This may be a marketing tool to show that the dish is truly a masterful creation. This makes it easy to access such recipes for someone to try at home-not even necessitating a visit to the restaurant where the dish is served.

One should have realistic goals as these recipes could most likely be using very expensive rare ingredients and use professional chef’s tools and equipment. And of course, be aware that though you may be able to come across a Michelin recipe, it is most likely that it is only inspired by it. The original could very well be a trade secret kept in utmost confidentiality by the creator of the dish. This shouldn’t discourage anyone to try it out though especially if they have lofty ambitions of becoming an award-winning chef. Remember to recognize the creator of the original dish or even acknowledge that it was an inspiration. Signature dishes, especially award-winning ones are the result of the hard work and experimentation of the one who created it.

Michelin Recipes

Almond Galette with Red Fruits by Gerard Vie

Almond Galette with Red Fruits

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Anchovies with Herbs and Salads by Hotels Lucien Barriere Deauville

Anchovies with Herbs and Salads

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Antipasto di mare by Giusepina Beglia

Antipasto di mare

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Apple beignets with bitter orange sauce and vanilla ice-cream by Hotels Lucien Barriere Deauville

Apple beignets with bitter orange sauce...

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Apple cinnamon prawn and olive oil infusion by Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil...

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Apple fine pie by Patrick Durant

Apple fine pie

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Apple gratin with pine nuts by Vicomte et Vicomtesse de la Panouse

Apple gratin with pine nuts

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Apple strudel by Vicomte et Vicomtesse de la Panouse

Apple strudel

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Apples from the Normandy region by Hotels Lucien Barriere Deauville

Apples from the Normandy region

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Artichoke hearts with crabs, horseradish butter and parsley by Luc Huysentruyt

Artichoke hearts with crabs,...

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Artichokes in barigoule of lapereau with garlic by Mario d'Orio

Artichokes in barigoule of lapereau...

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Asparagous rissolee with truffle puree by Luc Huysentruyt

Asparagous rissolee with truffle puree

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Aumonieres with strawberries by Hotels Lucien Barriere Deauville

Aumonieres with strawberries

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Avocado sherbet with melon balls and honey by Hotels Lucien Barriere Deauville

Avocado sherbet with melon balls and...

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Bananas Flambeed with Rum and Soft Caramel by Arnaud Lallement

Bananas Flambeed with Rum and Soft...

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