In this video, Jack and Will explore the dishes that shaped fine dining as we know it. From the grandeur of Carême’s royal French banquets to the arrival of Nouvelle cuisine, from black cod and miso redefining global flavour at Noma to the hyper-local revolution, these aren’t just recipes—they’re turning points in culinary history.
Shot inside our London restaurant, we’ve recreated seven moments that mark the evolution of food from survival to spectacle. Each plate tells the story of an era—what people valued, how they expressed status, and how ideas like luxury, precision, and sustainability entered the kitchen.
This is the story of fine dining, told one iconic dish at a time.
CHAPTERS
0:00 – What is Fine Dining?
0:24 – Haute Cuisine
3:56 – The Restaurant
7:15 – Nouvelle Cuisine
11:31 – Fusion
16:18 – Molecular Gastronomy
19:55 – Nordic
23:57 – Contemporary
37 Comments
you eat with your eyes, having a beautiful dish that tastes as good as it looks? perfect.
Fusion? Nope.
Molecular? It's not food. It is just an experiment.
Nordic? Almost hilarious.
The rest? Respect !
Being a chef for Napoleon wasn't all glory, he had notoriously bad table manners, wolfed down his food in 5 min and left. Corse gentry with hermine coat.
I know it's been done. Cook the oldest recipe ever known. Has to be in In the Middle East, or in Egypt or Africa.
I really want to try foie gras, but I don't know if I can get my head around the ethically side of it.
Great video chaps
6:56
History was made here, boys. I imagine it's the very first time someone has uttered "pretty epic" at the Ritz. Truly a gamer moment.
After every one of these meals, I'd probably be wanting a Cheeseburger afterwards because I'd still be hungry.
What kind of a clod goes to The Ritz and then keeps his elbows on the table and lowers his mouth to his fork?
This channel is like Top Gear but for cooking
This video style you two do is absolutely amazing. Very fun, educational, and different.
Genuinely fascinating video and accessible us non-Michelin chefs!
Thank you for making this channel! It’s my favorite cooking channel. I’ve tried so many new things in my kitchen. One day I hope to travel from New Orleans to dine at Fallow and Roe.
Argent means litteraly money in french
Imagine someone starting a restaurant called "money".
You rock, guys
3:24 lol is this dish what big mom went on a rampage after in whole cake island ? Always thought it was made up 😂
FLAVOUR CAM YES
I absolutely abhor the modern fusions and flamboyant recipes that infect restaurants and over inflated chefs.
The historical and classical recipes are the foundations you build on top after you master them. Simply delicious, and easy to eat.
Looking good today guys
Titles of tunes pls
2:56 lady's and gentlemen! the time it took for Jack to put something in his mouth to eat! he looks slower then the previous uploads, where he had times as fast as 30 seconds! is he losing his edge! stay tuned for the next upload to see if he can redeem him self!
I don't understand the appeal of molecular gastronomy.
They need a beer mat or two under that table at the Ritz
Chefs in brassiéres – u wot, mate?
Fantastic job lads !
The molecular gastronomy dish is ridiculous. Ya, i'll just go to my spice drawer and try each ground spice out by the teaspoon
Well.. The hair looks lucious
Great video idea
Foie gras « Horrible thing to produce » cooks and eat is anyway… Love the cognotive dissonance 🫥🤮
Why not llicking that knife? There's expensive sauce sticking to that knife … Oo! (Thoughtprocess of a poor worker's mind … ^^)
Why isn’t Heston in your list????
Or would his bipolar affect your brand????
Please remember where you come from!!!!
4:50 This is absolutely a new peak for this channel. This, and Will’s bow tie. I love this channel. 😂
Surprised you didn’t mention Madame
@15:09 Halibut could work as alterative fish?
Foie gras should be totally banned
the jelly seemed unbalanced, esp a few of the dried spices. like that quantity of cardamon vs the saffron or mint.
Tbf lads that fois wasnt caramelised it was actually burnt ❤