Michelin Star Dover Sole at Pétrus by Gordon Ramsay created by Chef Orson Vergnaud

Watch Head Chef Orson Vergnaud from Pétrus by Gordon Ramsay create a Rack of Dover Sole with White Asparagus, Chervil and Citrus Hollandaise recipe. The dish features on the tasting menu at Pétrus and uses ingredients including white asparagus from Loire Valley in addition to caviar.

The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.

It's free to register, so why not join today?

Stay updated and download Chef+ app by The Staff Canteen!

Come and join us here!

[swisski]

This the production of this fish delighted me. I love the innovative way of making a rack of fish, and then the classic presentation. Chapeau!

[Thor_Asgard_]

Looks amazing. So much work goes in those dishes, very hard work, gotta respect that.

[Griff-Moto]

Stunning. Art and food combined, love the French trim look for the Dover Sole and it looks absolutely delicious. Fantastic content, great to see how these incredible dishes are created.

[jpbanksnj]

That Dover Sole is just amazing, it reminds me of Thomas Keller's "Salmon Chop", but taken even further.

[dark-ptde]

appreciate these uploads, it must take a lot of creativity and testing to assemble such a dish

[DarkHelixia]

This recipe was amazing. Used normal asparagus and just gently poached instead of sous vide and the clarified butter water bath but turned out great. Didn't have the caviar and all those fancy decorations, but still tasted great!

[kingjawbo]

Your not only paying for the food but what the food represents and that is art & passion. Typically if you don't have money like that, you probably would never eat at a restaurant like this one 🤑

[screamingreel]

The presentation form is Amazing, it reminds a carré. It should be even interesting pre cooking with roner, laquering with citrus, orange, mirin and chives mixture and grilling to obtain toasted bones and brilliant caramelised surface..what about?

[Tennisisreallyfun]

Nice, very nice, very classic flavors overall. The preparation of fish into things like “racks” or “chops” is always fun to see (I recall Thomas Keller at the French Laundry doing a “chop” of salmon, for example). However, I suppose I was left searching for a bit more oomph, flavor wise. That hollandaise is strange to me, in my mind the sweetness of the citrus doesn’t sound right, although in theory this would be balanced by, say, the saltiness of the caviar and scallop mousse, perhaps (I had a caviar amuse bouche at a one star near me recently that combined the caviar with crème fraiche and an intriguing purée of preserved lemons, thyme, and honey on top of a delicate savory bunuelo, and it worked well, but this just doesn’t seem to sound in my mind the way that one does). But what I really wanted to see was more for the asparagus. While I understand that this is a course about delicate flavors, that is such a premium product coming from the Loire Valley and I definitely think it would be better presented if slightly caramelized in a pan with some butter, salt, and pepper. But then again, no better excuse to go and try it to see for myself😉

[stephen]

From looking at the comments, it’s obvious some people would rather have a large portion of slop with melted cheese on it delivered by deliveroo while they eat it in their underpants.

[Rabbiloveskids]

You can't beat a good classic sole almondine.

[JPK]

we don't want butter on the plate - proceeds to drown the fish in hollandaise.

[JulianDeveril]

Wow, what an original way to serve Dover Sole, lovely. them's not croutons, lol

[mandiola]

Need to eat 6 of them to feel half filled.

[Jorg]

Why the caviar on Asperges? Or is it really a match made in heaven? Can hardly believe so.

[tomtomthebear]

That looks fucking ridiculously good 💦

[GarC]

Saying France has the best white asparagus, WWIII about to start

[dc.]

Hmm..Do you eat with your mouth or your eyes?

[misterm]

That will be $170 please.
Babe on the way back we drive to kfc because im hungry AF