We cook and taste the most legendary dishes from Michelin’s history. From classic French frog legs to Heston Blumenthal’s Sound of the Sea, Massimo Bottura’s Five Ages of Parmigiano Reggiano, and even Singapore’s first Michelin-starred street food.
Joined by Alexander the Guest, a man who’s eaten at more Michelin-star restaurants than almost anyone, we ask one question: What is the single most iconic Michelin dish ever created?
From nouvelle cuisine and molecular gastronomy to the rise of modern simplicity. Each dish tells the story of its era, its chef, and how Michelin changed the way the world eats. From the early pioneers of French haute cuisine to today’s most boundary-pushing chefs, we explore what defines an icon in the culinary world.
Across multiple continents and cooking philosophies, this documentary examines how precision, storytelling, and emotion intertwine on the plate. Whether it’s a three-star restaurant or a humble street stall, the pursuit of perfection remains the same. This is not just about food — it’s about legacy, innovation, and the chefs who changed the course of dining forever.
Check out Alexander the Guest’s Channel here: @alexandertheguest
VIDEO CHAPTERS
00:00 – The Icons
00:16 – Frog Legs
03:38 – Oysters and Pearls
07:22 – Sound of the Sea
12:52 – Five Ages of Parmesan
18:54 – Les Berlingots
23:09 – Duck Brain
28:25 – Confit Byaldi
32:34 – Pigs Trotter
37:09 – Soy Sauce Chicken
42:18 – La Langoustine
45:24 – What’s the Most Iconic?
28 Comments
Robuchon is indeed the GOAT for douzens of reasons. Not only for his straight up genius, his hard work, his understanding of both french and foreign and how they can compliment each other, but also because from all the great chefs, he was probably the most "future" focused. He knew at some point he was going to die and he would need his philosophy to be passed to the next generation.
That's why Robuchon didn't lost anything after his death while his most notorious feu rival Bocuse's establishments are crumbling since he passed away.
Two of my favourite YouTube channels collaborating. Divine!🤣
Love the video, you guys are awesome… but i am sad no German chef made it to your list, we got so many amazing signature dishes, hope you will try them some day ^^
Great video! The amount of work, time and budget that went into this must have been crazy. My only criticism is that no Spanish dishes were included, as their molecular gastronomy and other innovations still impact fine dining today. I bet that something from Ferran Adria or Mugaritz would have given Sound of the Sea a run for its money.
You guys realize 1 Michelin star nowadays is NOTHING compared to 1 star in the 70s 80s even 90s
They pass out Stars like freaking candy nowadays, honestly it’s sick 🤢
“Heston has a huge box”
“That’s a big butt”
This is my kinda guy.
What an amazing bit of content and display of skill. I loved Alex’s appearance. Very cool collab guys! Thank you so much, I enjoyed that thoroughly.
Alex should take the boys on a wine tasting next eh!
I love the banter
Дуже вам дякую шефи "Fallow", що ви створюєтє такий неймовірний контент в тому числі з "Alexander the Guest"
Я дуже захоплююся вашою роботою та вашими закладами і те скільки часу і життя вкладаєте в усе це!!! Ви неймовірні
Привіт з України 🇺🇦
anyone knows what brand his sauce pan is?
Great dilvery and you both explain so we'll together 🙏👍
What a wonderful, incredible video! 3 highly experienced, skilled experts sharing their knowledge, with respect and humour, in longform. How the duck did this get on YouTube? More of this, please!
One of your best among so many great videos. Was weird though seeing Alexander the Guest without any wine! You guys are amazing to put out the dishes you do with great teamwork, patience and confidence- all while explaining for us. Thanks!
Speaking as a Singaporean, hawker chan is an interesting case as he lost his star because he started expanding very fast with no quality control. It was sad to see. He kind of became a bench mark of what not to do for hawkers because he opened restaurants displaying the star when it wasn’t awarded to that location. So now the street food standards for Michelin have somewhat changed with more focus on authenticity and tbf the experience of eating street food. Good effort with the chicken but the noodles are also a very big component with the chilli oil and you did not use the correct noodles 😅 Hope you get to come to Singapore and try some of food one day!
they have the genuine camaraderie of the guys from Top Gear, they are as talented as they are humble, and they share knowledge and inspire. This is one of the finest channels.
Pie and mash with eel juice liquor…
I began my carreer as a chef de partie in 81 just as Nouvelle Cuisine became popular. My chef embraced it but the public clients not so much. We stuck with the classics and they are still my main dishes to this day. Now I only feed my family and friends but I still get pleasure from making killer cuisine.
39:37
39:37 6 7
…..
love the back and forth in discussing the dishes especially among professionals.just find someone else to handle the mini cam (stick to culinary not photography lol, everyone has there own talent)
2 of my favorite food channels ! Looking forward to a meal at Fallow next month
I think the trotter or ratatouille would be my pick.
22:09 LMAO
Taking bites is hard.
Really wanted that actual duck brain. Ah well. Love you guys and what you do. Cheers!
While I get his point I do think it will take a genuine reframing of mind for experts of Alexander’s kind to accept that the way Michelin stars have been given has never been equal. At least to the rest of the world outside of Europe. Different is good.
Excited for the Michelin guide to come to my city for the FIRST time this year.
He never liked Thomas Keller. He ripped French laundry on his channel.
Now do this with a normal person comparing all the dishes