We Cooked The Best Michelin Star Dish From Every Decade

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

[Bn_Dver]

Love the video, but I think it's important to clarify what Marco actually meant when he returned his Michelin stars. Marco has stated many times, the pursue for the 3 michelin stars is the most exciting journey for any chef. However, maintaining them is extremely boring. One day, he thought "I have 3 options. 1, keep doing what I am doing and maintain my status in the industry. Work 80-90 hours a week, leave the house when my kids are asleep and come back when they are asleep. 2, live a lie. Pretend that I am cooking when I am not. Charge people to eat at a restaurant with my name when I am not there. 3, quit and start anew." Then, he said a thought came to him "Marco, you are being judged by people with less knowledge than you. Is it really worth it?" And that's why he returned his 3 Michelin stars, hung his apron and started a new life. I highly recommend looking for an interview he did for an Irish talk show, if anyone is interested.

[batchelorross]

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!

[TheEnthes]

Love this channel so much. Just solid, straight-to-the-point genuine cooking passion without any forced ads, product placements or pandering. Just pure gastronomical enthusiasm, it's absolutely brilliant. And the amount of effort and passion you guys pour into it while still running a full-time restaurant is truly awe-inspiring.

[mhartan]

A poulet de Bresse story. In 2000, I went to Laperouse in Paris that previously had a Michelin star...amazingly beautiful place with great food. I had been reading about poulet de Bresse forever and ordered it. It was for two, the second being my jet lagged 5 year old son. They brought the chicken and vegetables to the table in the roasting pan, went away, and came back with two plates of the carved chicken, much like in the video. But being a crazy American, I asked if I could get the wings and tail. (I wanted the whole damn thing actually.) The waiter looked at me like I was nuts and said he would ask. He came back with a plate in which the wings were propped up like a throne and the tail was seated on the throne, with green onion streamers springing out from behind the throne. It was hysterically funny. The waiter said people in the kitchen applauded over my request and put together this creative dish. Of course the entire chicken, with wings and tail, were great.

[AlvaSudden]

Not a single dish of beef, pork, or lamb. I thought that was noteworthy and allowed my imagination to go to greater lengths. Wonderful show.

[EffWriteOff.]

Considering the very high standard of food you guys produce, I love how via these videos you come across as very grounded, explaining things in layman's terms and taking away a lot of the pretentiousness usually associated with fine dining.

As soon as the first suggested video came up, I watched, thoroughly enjoyed and subscribed immediately.

[Chaddingway]

Honestly, that Marco documentary changed my life, and I wasn't even born at the time that it aired. I saw a man who was so obviously miserable, but in his eyes had a fire that couldn't be quenched or tamed. When he spoke about why he would kick customers out of his restaurant, that shit resonated with me and it still does to this day. The little bits of culinary wisdom he imparted through his autobiography has been some of the best cooking advice I've ever heard in the last 25 years.

[joerennard]

The amount of work you put into this is unbelievable! I would love to see you cook Pierre's pigs trotters and some desserts...Custard Tart etc.

[mikeflorence]

Hi Jack & Will, it's Mike Florence the seafood chef down in Kent. OK, thanks for pointing me to your Lobster Thermidor recipe. Yep, you nailed this. Reason being the premium meat is not lost swimming under a cheese and mustard sauce. And yes, I also reverse place the diced tail meat for a good presentation. You really are Top Brass Chefs. Now I'm going to enjoy your other exquisite recipes in this video. Much respect and many thanks. Salut, Mike.

[gilbertwalker]

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!

[Indi_sportscards]

As someone who runs a kitchen on the opposite spectrum of what you do in healthcare / institutional cooking, I find this fascinating and I appreciate the history, efforts, techniques, processes and cleanliness of your operation.

[CracktheSkye]

Blown away by the quality of content you guys keep putting out! Became a huge fan in the last month, and it’s truly inspiring to see the effort you all put in. I was in London for the first time recently and had the chance to try both Fallow and Fowl—easily some of the best food I’ve ever eaten! Keep up the amazing work! Cheers from Canada!

[mikkoj]

"Naughty Little angry Austrian" You guys killd me! I came for food conten and got top notch Comedy!

[DizzyBusy]

Bravo! As an opera singer, I see through these dishes how the ritual of going out has changed through the decades. From the time where rich people only rarely eat in restaurants (I suppose because their cooks used to travel with them or something and long distance travels were more of a hassle), to where going out meant dinner and a show, to where it is now where dinner IS the show.

[deborahneilson]

I have been hooked on cooking shows since I was a child and the Galloping Gourmet aired on television. Those shows made me salivate and inspired me to cook. I stopped watching televised cooking shows because they morphed into competitions with manufactured drama. I do not think it was coincidence that cooking and eating for me became a chore with the rise in the number of cooking competition shows. I am so glad that I stumbled upon this video! Your video made made me salivate and inspires me to cook! Thank you for providing the history on such creative artists! I vote yes for showcasing retro dishes from other Michelin star chefs!

[tomsiteuk]

A hommage to some of the greatest chefs by two chefs that deserve a hommage themselves.

[julioccho]

This was so much work and effort... highly appreciated!

[gustavfischer]

Man, the content keeps on getting better. Glad I found you guys channel.

[jasonjburg]

You could see the tone of voice change talking about Heston and just how comfortable they both are with that dish, love to see it

[whoarewe]

I love when something has escaped my attention simply, like that Michelin stars are associated with Michelin tires! Learned something new. Thanks for creating and sharing.