Michelin Star Recipes You Can Make at Home

The Covid-19 crisis has struck the restaurant industry harder than most. All over the world, chefs have been forced to close their doors with no indication of when they might be able to reopen again. It may be a while before we can get our fine-dining fix, but take advantage of the extra time indoors by attempting to emulate your culinary heroes. Here, we have compiled Michelin star recipes from some of the best restaurants for you to try at home.

Cacio Cheese and Pepper Spaghetti, Flavored with Rosebuds

La Terrazza, Hotel Eden Rome

Ingredients (serves 4)
11oz of spaghetti
1 cup of light chicken broth
½ cup grated cacio cheese
Pinch of edible rosebuds
Large pinch of black pepper of Madagascar
2 tbsp of extra virgin olive oil

For the rose infusion, heat the chicken broth up to 60 C, add the rosebuds in infusion for 4/5 minutes and filtrate with a strainer. For the sauce, heat the olive oil in a pan, add the pepper, previously crushed in a mortar, and then add the broth. It is now time to proceed with cooking the pasta. Add the pasta, cooked al dente, to the sauce and keep on cooking at low fire. Now that pasta is ready, add pecorino cheese, extra virgin olive oil and using a fork, mix until it’s creamy. End the dish with a dust of freshly crushed pepper.

Les Petits Farcis / Stuffed Provençal Vegetables

Restaurant Joël Robuchon, Hôtel Métropole Monte-Carlo

Ingredients (serves six)

Stuffing
2/3 cup of salted ham hock
2 carrots
2 white large onions
2 red bell peppers
2 Swiss chard
2 garlic cloves
2 courgettes
1 bunch basil leaves
1/3oz Rice
1 egg
1 cup parmesan cheese
Olive oil
½ cup veal stock

Vegetables
6 round courgettes
6 onions
6 tomatoes
Mixed salad greens
Sherry vinaigrette
1 pinch of chervil
1 pinch of chives
1 pinch of coriander
1 pinch of parsley
1 pinch of dill

Finely dice the carrots, the white parts of the chard, peppers and courgettes (Brunoise cutting method) Chop the onion, garlic, the green parts of the chard and basil. In a saucepan, sweat the onion and garlic in olive oil. Add the finely chopped vegetables. When these are cooked, pour the veal stock with the parmesan and egg, and continue to cook until a uniform mixture is obtained. Store in the fridge.

Cut the vegetables and scoop out the centre. Slightly scoop out the top of the courgette. Cook the onion and courgette for approximately 15 minutes. Stuff the vegetables. Fix the top of the onion with a wooden toothpick. Stuff the tomatoes, courgettes, and onions. Cook in the oven at 350°F for approximately 20 minutes or more depending on the thickness of the vegetables.

The Truffle Croque Monsieur by Emmanuel Andrieu

Les Manoirs de Tourgéville

A Normandy recipe to recreate at home, this Croque Monsieur combines crusted toast, with melting cheese and the elegant taste of the truffle.

Ingredients (serves 4)
Slices of bread
3½ cups of grated emmental cheese
2/3 cup of cream
Four slices of ham
Truffle oil and piece of truffle

Mix the cream and the grated cheese, sprinkle with pepper and add a few drops of truffle oil. Leave in a fridge the previous evening. Spread the mix on sliced bread and add a slice of ham with a few bits of truffle. Cover with another slice of bread and spread the mix of cheese and cream. Leave in oven for 12 minutes at 350°F.

The McCarthy Salad

The Beverly Hills Hotel

The salad
¼ head iceberg lettuce
½ head romaine lettuce
½ cup diced, grilled free-range chicken
½ cup diced, roasted red beets
¼ cup free-range egg yolk
¼ cup free-range egg white
½ cup finely diced aged cheddar cheese
½ cup applewood-smoked bacon
¼ cup diced tomato
¼ cup diced avocado

For the dressing
1 cup balsamic vinegar
1 shallot
1 tablespoon brown sugar
3 cloves roasted garlic
1 teaspoon Dijon mustard
Salt and black pepper to season
Canola oil

Artfully arrange the salad ingredients in a bowl. Place the dressing ingredients in a blender and drizzle in the canola oil to emulsify. Add the dressing and enjoy!

Spaghetti with Ham, Ceps and Black Truffle

Four Seasons Hotel George V, Paris

Ingredients
Spaghetti
Prince de Paris ham
Parmesan cheese
Truffle
Cep mushrooms

Perfectly al dente spaghetti should be tossed in butter and parmesan and carefully laid out side by side to form the walls of a rectangle. Glaze the ham, truffles, and cep mushrooms together with jus and place them in the timbale. Drizzle with truffled cream. Paint the exterior with more jus and top with a thin parmesan crust and delicately adorn with gold leaf.

Chocolate Soufflé

Le Grill at l’Hôtel de Paris Monte-Carlo

Ingredients (serves 4)

For the pastry cream
5 egg yolks
¼ cup whole milk
½ cup caster sugar
¾ cup all-purpose flour

Bring the whole milk to boil in a pan. Mix the egg yolks, caster sugar and the floor in a separate pan, then pour the boiling milk into this mixture and place it over a low heat.

For the soufflé mix
12 egg whites
1 cup caster sugar
0.7oz  butter
3oz cocoa powder
14oz pastry cream
A dusting of icing sugar and cocoa powder

Whisk the egg whites until they form stiff peaks. At the last moment, add caster sugar to strengthen the egg whites. Carefully incorporate the cocoa powder, and then the egg whites, into the pastry cream.

Assembly: Butter and sugar two soufflé molds. Pour the mixture into cake molds and bake for 13 minutes at 200°C. As soon as you remove the soufflés from the oven, sprinkle with icing sugar and cocoa powder and serve.

The White Millefeuille

La Dame de Pic, Four Seasons Hotel Ten Trinity Square

Ingredients

Puff pastry
1oz flour
12oz dry butter

Mix the butter and flour together until it is combined Spread the mix between two papers (40×60) Keep in the fridge

The dough
5oz flour t45
5oz flour t55
4.2oz water
0.4oz salt
Splash of white vinegar
2.8oz dry butter

Mix the butter and flour together. Dissolve the salt into the cold water, add to the mixture and fold. Be careful not to work the dough too much. Spread between two papers (20×40). Keep in the fridge. After 12 hours, fold the mixture and replace in the fridge. Remove and fold again after 1 hour. Wait until the next day and roll in the rolling mill.

Crystalline jasmine
3.5oz glucose
5.3oz fondant
0.2oz jasmine

Put the sugar, glucose, and water in a saucepan and bring to 160 °C, pour on a baking sheet and let cool.

Vanilla Chantilly
7oz mascarpone
10.5oz cream
3.5oz condensed milk
0.35oz Tahiti vanilla

Beat all the ingredients (except the yoghurt) together. For the cream, mix 9oz of Chantilly with 4.4oz of yoghurt. You need around 1.7oz of Chantilly for one millefeuille.

Royal icing
0.7oz white egg
3.5oz icing sugar
0.2oz lemon juice

Sieve the icing sugar and mix in the egg white with a spatula. Add 3 drops of lemon juice. Smooth thinly into a plastic sheet (approx. 5cm). Leave to dry and print with the 5×5 stainless steel square. Leave until completely dry

Jasmine jelly
11.2oz water
0.7oz sugar
2.3oz water
0.46oz gelatin powder
0.5oz dried jasmine tea

Bring the water and sugar to a boil. Add the jasmine, let it infuse for 7 min, filter and add the gelatin. Pour into a flexi pan or lined pan. Freeze and cut squares of 3.5×3.5.

Voatsiperifery foam milk
0.5lr whole milk
0.1oz voatsiperifery pepper

Add the voatsiperifery pepper to the milk and infuse for 24h. Pass through the chinois (conical sieve) and keep the milk between 55-60 degrees.

Assembly: Cut the pastry into 5cm squares. Bake at 320°F with a non-stick baking mat on top for 20 minutes. When the pastry is cool, cut some smaller squares (4cm approximately). Sprinkle with crystalline jasmine and put in the oven at 180°C for 3 minutes then remove from the oven and leave to cool. Pipe the vanilla Chantilly around the base and sides of the 5×5 stainless steel square using a small spatula Start with one square of puff pastry (approx. ½ cm thick) and pipe a small amount of the vanilla Chantilly on top to cover the pastry and then a layer of jasmine jelly. Repeat this step 3 times. Close the square with the vanilla Chantilly (around 1.75oz of Chantilly in total) Keep the millefeuille in the freezer for 10 mins. Warm the metal square with a blowtorch to release from the edges and remove the millefeuille, placing it carefully in the center of the plate Place the royal icing on the top and finish with 4 small spoons of voatsiperyfery foam milk around the outside of the plate, one on each side of the millefeuille cube.

Related: Michelin Star Cookbooks from the World’s Best Restaurants

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