What do a Michelin-starred potato purée, a smoked salmon pizza, and jerk chicken from a daytime TV show have in common? They’re the dishes that made chefs famous.
In this episode, we recreate the career-defining recipes of some of the world’s most legendary chefs — from Thomas Keller’s oysters and pearls to Ainsley Harriott’s iconic jerk chicken, Heston Blumenthal’s bacon and egg ice cream, and Massimo Bottura’s accidental lemon tart masterpiece.
Expect unexpected stories, mad techniques, and dishes that changed culinary history.
VIDEO CHAPTERS
00:00 – Legends of the game!
00:19 – Massimo Bottura
03:22 – Ainsley Harriott
05:50 – Wolfgang Puck
08:10 – Thomas Keller
11:27 – Joël Robuchon
14:04 – Hélène Darroze
17:29 – Gordon Ramsay
21:22 – Julia Child
24:46 – Heston Blumenthal
33 Comments
No Jacques Pepin are u mad fellas no Gary Rhodes, fuck me and u stick in Ramsey
i'll definitely be making the beef bourguignon one of these days.
that's the best looking Wellington I think I've ever seen
Someone's definitely watched Chef's Table ep 1 right here
Gordon Ramsey- "One of Britain's finest exports"
Since when was Ainsley Harriot a chef? FFS, he can't even fry an egg as he once proved on Ready Steady Cook.
Fallow needs to put it's bangin' on a T shirt, if they haven't already 😎
Where’s my momma’s meatloaf you lying bastards!?
I love jerk on the breasts more than the thighs
Edit: Removed 'to'.
I'm sorry your bald spot is starting
"This (beef bourguignon) is almost like a midweek meal now"
Me eating my dino nuggets watching this video
Sorry, but I don't care who invented that potato puree, it's completely fucked. Potato is a starch, meant to be served as a substantial side to a main, and if you're able to pour it out of a pan like a liquid, you've fucked it up. Doesn't matter to me whether you're Fallow, Joel Robuchon or the fucking Queen of Sheba, that's not how you prepare and serve a potato side. If the design of an entree calls for a small amount of potato puree on the side, that's fair enough, but it shouldn't be a focal point of a dish, and it pisses me off when pretentious chefs pour it on a plate out of the pan alongside some sausages, call it "bangers and mash", and sprinkle a bunch of herbs on it. If I can drink the potatoes through a bloody straw, it's not fit to be called bangers and mash, and I'd be sending it back.
Forgot Chive garnish on pizza
Honestly, two are missing: Jamie Oliver’s pasta roll (not because he‘s fancy, but because he sure is one of the most famous chefs in the world) and Sound of the Sea from Heston aswell
Finally GREAT CHANNEL SUPPORT ALL THE WAY TO YOUR 3 MECHILAN STARS 🌟 🌟🌟
It looks terrible!!!
Thanks for the selfie last month when I spotted you while walking past the restaurant – and sorry for interrupting your chat. Your content continues to be superb! I cooked bordelaise sauce from your video for friends last weekend with a dry aged fore rib. It was delicious!
T.K. of F.L. is an American god
Does Fallow have its own version of a Welsh Rarebit?
Whiley Dufresne from wd40 who finked about nitrogen ice cream. Your eye wearing piece of is plagiarist
The magic behind Robuchons purée is not only in the potato/butter ratio, but in the type of potato. As far as I know, they have to be La Ratte potatoes, which are very waxy and normally not used for mashing. But being the genius he was, the recipe works very well.
I love these guys. Knowledgeable, passionate, humble, respectable chefs that make badass food, and have a sense of humor. A couple of class acts.
Wow. Wolfgang puck "invented" langos 🙃
Thank you.
Forgot the mustarde on the wellington beef ?
Two English blokes, cooking a buttery, French dish: "Needs some gravy…ONION gravy!"
French Canadian here. I agree about the gravy.
22:20 name of the recipe come from "Bourgogne" which is the area
100% agree with the Ainsley Harriet respect. I also credit my interest in cooking from watching Ready Steady Cook after school.
Beef Wellington is just a posh sausage roll, innit?
Cringe at 16:53
That chicken is burnt
I don't like listening to men cynically making fun of the chefs whose dishes they're copying. Done after a couple minutes.
The fact that I binge watch your videos says you both also have that charisma. Love you guys! Keep it up !