Missing Michelin star meals? With these recipes from three of the world’s best chefs you can cook a designer dinner at home.
With the lockdown restrictions placed upon restaurant services, it is the perfect opportunity to bring some mouth-watering meals from the world’s greatest culinary talent to your own home.
With attainable ingredients and direction from the very best, you’ll be cooking your way into legendary status in no time.
Here are 3 easy-to-follow recipes from the world’s most-awarded and renowned chefs, including 17-time Michelin star record-breaker Alain Ducasse, 7-time Michelin star Gordon Ramsay as well as one of Australia’s most high-demand and celebrated chefs, Peter Gilmore.
Who knows? When quarantine is over, you’ll have a few extra recipes you’ve nailed to wow your guests the next time they come over.
Synonymous with breaking Michelin stars records, Alain Ducasse currently holds 17 Michelin stars, making him the chef with the most Michelin stars in the world. There’s an argument for calling him the most successful and lauded chef globally.
Ducasse is largely considered the best chef in Europe if not the world, building a culinary empire comprising over 36 restaurants globally, including his world-famous restaurants Alain Ducasse at The Dorchester in London, Le Louis XV-Alain Ducasse à l’Hôtel de Paris in Monte Carlo, Monaco as well as Ducasse Paris in France.
Hailing from France, Ducasse’s name is synonymous with culinary perfection. Many of his dishes are highly detailed and complex, but this one is one of his simplest creations. This is the recipe for his delicious Crepes Suzettes served at London’s The Dorchester.
Crepes Suzette Recipe from Alain Ducasse
- 1 cup of whole milk
- 100g of flour
- 50g whole eggs
- 6 1/4 teaspoons of butter (25g)
- 2 1/2 teaspoons granulated sugar (10 g)
- 1 pinch of salt
- Oil as needed
- 3 ½ ounces (100 g) sugar
- 1 2/3 cups orange juice
- 2 tablespoons Grand Marnier
- 4 1/4 ounces butter (120 g)
- 2 oranges
- 1 dash of lemon juice
- 4 teaspoons Grand Marnier
- Peeled orange segments
- Candied orange zest
Step 1: Crepe batter
- Sift the flour and add the sugar.
- Beat the eggs with a pinch of salt.
- Carefully pour the mixture into the flour, whisking until smooth.
- Whisk slowly to avoid lumps.
- Thin the batter by gradually adding the milk, followed by the melted butter.
- Add some finely grated orange and lemon zest.
- Let it rest 2 hours in the refrigerator.
Step 2: Suzette butter
- Place the orange juice into a saucepan.
- Zest the orange into the saucepan and add the sugar and lemon juice.
- Bring everything to a boil.
- Supreme the oranges.
- When the orange juice mixture is reduced, add the cubed butter and the Grand marnier.
- Whisk until combined and then set aside to cool.
Step 3: Crepes
- Cook the crepes in oil in a non-stick pan.
- Butter the pan with a pastry brush, keeping the amount of fat to a minimum.
- Cook until golden on both sides.
- Repeat until you have used up all of the batter.
Step 4: Plating
- Heat a bit of orange juice in a pan.
- Fold the crepes in four and add them to the pan to heat them.
- Top with a bit of suzette butter and the orange segments.
- Add some candied orange peel, available in Italian gourmet stores.
- Flip the crepes over, then get ready to flambé them.
- Add some grand marnier and ignite it carefully.
- Serve the crepes with the suzette butter, orange segments and candied orange peel.
Gordon Ramsay boasts an impressive 7 Michelin stars for his culinary talent. This Glasgow-born chef’s flagship restaurant, Restaurant Gordon Ramsay in Chelsea, London, has maintained three stars since 2001, making it London’s longest-running three Michelin-starred restaurant.
Famed also for his popular TV shows including Hell’s Kitchen, Kitchen Nightmares and MasterChef, Ramsay is no stranger to the spotlight. He is also one of the featured culinary instructors on MasterClass.
Sticky Lemon Chicken Recipe
- 1 large chicken, jointed into 8-10 pieces
- Sea salt and freshly ground black pepper
- Olive oil
- 1 head of garlic, halved horizontally
- A few thyme sprigs
- Sherry vinegar
- 2 tbsp. dark soy sauce
- 3 tbsp. honey
- 1 lemon, finely sliced
- Flat-leaf chopped parsley
- Season the chicken joints with salt and pepper.
- Heat the olive oil in a large sauté pan.
- Brown the chicken pieces together with the garlic and thyme sprigs, over high heat for 2-3 minutes on each side until golden brown.
- Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
- Pour in a good splash of hot water and add the lemon slices.
- Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
- Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley.
- Serve with green beans.
Peter Gilmore is one of Australia’s most celebrated chefs, taking on the role of Executive Chef at two of Australia’s most renowned restaurants: Quay Restaurant at The Rocks in Sydney, and Bennelong at the Sydney Opera House which he took under his helm and reopened in July 2015.
Born and raised in Sydney, Gilmore has cultivated his own unique style, beginning his apprenticeship at the age of 16 then rising to become one of Australia’s most sought after chefs. Across both Bennelong and Quay, Gilmore describes his cuisine as food inspired by nature and the unique Australian landscape.
Under his direction, Quay has been awarded 3 Chefs Hats and awarded Restaurant of the Year 6 times in the Sydney Morning Herald Good Food Guide. The restaurant has also been awarded three stars in the national Australian Gourmet Traveller Restaurant Guide for 18 years.
You can now replicate his staple Roasted John Dory dish with the recipe below.
Roasted John Dory Recipe
- 100 ml extra virgin olive oil
- 6 x 400g John Dory (cleaned with heads removed)
- 200g baby spinach leaves
- Micro basil or parsley to serve
- 165g unsalted and softened butter
- 10g dried and finely chopped shiitake mushrooms
- 1 ½ tablespoons sesame seeds
- 3 tablespoons fish sauce
- Finely grated zest of 1 lemon
- 1 ½ finely chopped nori sheets
- Preheat oven to 220 degrees Celsius.
- For the umami butter, combine all the ingredients together in a bowl, and set aside.
- Heat 1 tablespoon of oil in a large frypan over medium-high heat. In 3 batches, cook fish for 2 minutes each side or until golden. Repeat with remaining oil and fish.
- Transfer fish to two baking paper-lined baking trays, then roast for 6-7 minutes until just cooked through.
- Remove from oven, and then rest it and loosely cover it with foil, for 5 minutes.
- Meanwhile, melt umami butter in a small saucepan over medium heat, then set aside.
- Heat remaining 2 tablespoons of oil in a large frypan over medium-high heat. Add the spinach and cook for 2-3 minutes until wilted, then season.
- Divide fish among warm serving plates and top with wilted baby spinach. Spoon over umami butter and garnish with micro basil or parsley.