Iconic dishes

Im always interested to learn about new dishes and techniques, what are some of the iconic dishes from famous restaurants you have tried, or know about? Im especially interested in French places cause I dont have a lot of experience with them

Some of the iconic ones Ive had:

Tetsuyas(Sydney)
Confit of Petuna Trout with apple and unpasterised Ocean Trout Roe

(cold)(hot) Ryugin's(Tokyo) signature dessert. -196C “Candy strawberry” and 99C Strawberry jam.

L'Efferevescence(Tokyo) Whole cooked turnip and parsley oil emulsion, iberico ham and brioche

The Fat Duck(United Kingdom)

The sound of the sea

Salmon poached in a liquorice gel. Artichokes, Vanilla Mayonnaise, golden trout roe

The BFG

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Lennard__34626

Blumenthals triple cooked chip from the hinds head (UK)

Bo Innovations (HK) Molecular xiao long bao

Hidemi Sugino(Tokyo) Ambroisie

Guy Savoy(Paris)

Artichoke and black truffles soup served with buttered brioche

Grapefruit terrine w tea sauce

Lennard__34626

L'Arpege(Paris) Soft cooked egg

Arpege Apple tart with caramel sauce

Per Se(NY) Oysters and pearls

Coffee and donuts

Le Bernardin(NY)
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil

The Egg

Milk chocolate pot de creme, caramel sauce, caramel foam, and sea salt

Lennard__34626

Mugaritz(Spain) rocks with garlic mayo

El Bulli: Spherical olives

Lennard__34626

Joel Robuchon(HK) Caviar and crab

Narisawa(Tokyo) Beef rump cooked arroser style coated with leek ash

Lennard__34626

Ratatouille terrine from Takazawa(Tokyo) NOT MY PHOTO!

Le Meurice Asparagus in chaud froid of smoked salmon cream (Not my photo)

L'Ambroisie Chocolate tart(Not my photo)

L'ambroisie truffle and foie baked in puff pastry(Not my photo)

Eleven madison park zucchini scaled fish (Not my photo)

Johan_Edstrom_5586

Holy cow....

Matthew_Snyder_68770

I would say that in my own culinary journey, the BFG might be the most important dish I've never had. That episode of Perfection is what opened my eyes to the world of modernist cooking, that it wasn't just tricks and show, it could be an expression of genuine mastery.

(Not my photos)

Given its anniversary celebrations, I'd add the salmon tartare cornets from The French Laundry

And given my recent trip to Spain, I'd add the huitlacoche cromlech from Arzak

And my wife would smack me in the head if I didn't include the cotton candy foie gras at The Bazaar

mike.minasian

@Lennard - Any idea where I might find a recipe for the molecular XLB? That would be AMAZING to try to reproduce.

Johan_Edstrom_5586

BFG makes me want to play Doom....

Manfred_18311

I cooked once L'Arpege the Soft cooked egg; not sure if on the same recipe as I just had a picture.

2 Eggs Onsen, 50min at 65° C, 50ml heavy cream, Salt – Pepper - Muscat, 500µm sieve WS aerated

Jack_Mayer_85396

I'm with you @Johan, Holy Cow! Some truly amazing dishes!

Lennard__34626

I don't have the xlb recipe but it would just be a very intense pork stock served with a sliver of pickled ginger

Lennard__34626

@manfred the Arpege egg uses yolks only, the 'whites' are a spices creme fraiche. Recipe can be found online iirc

Lennard__34626

The Bras Gargouillou should be in here too... Will do that later

Matthew_Snyder_68770

Perhaps not iconic in terms of his later output, but this was the first dish Eric Ripert created which made it to the menu at Le Bernardin.

Crispy Chinese Spiced Black Bass With Porcini Mushrooms and Port Wine Reduction (image from AvecEric.com)

Matthew_Snyder_68770

Momofuku, Pork Belly Buns

Jack_Mayer_85396

OMG @Matthew, that Black Bass has me drooling ...

mike.minasian

@Lennard - to serve the XLB hot, do reverse spherification but keep the olive oil holding bath warm?

tshewman

Black truffle Explosion from Alinea

Alinea Dinner photo

My first attempt

Also have done with sweet potato puree with black forest bacon (recently).

From Heston's horror series, I liked his idea of serving on a skeleton, so I made an edible grave for Halloween. Spine from hearts of palm filled with 4 different purees (anatomically correct in region and numbers), romaine lettuce ribs for the ribs served on an adapted/slightly altered version of Heston's edible dirt (garden), arms and legs of bone shaped bread sanwiches of various home made grilled cheese mixes and truffles, a skull made of brioche with truffled mac and cheese as brains. Hands and feet of shaped Parmesan (used my own hands and feet as the molds) filled with rissoto and fingers and toes of gnochii.That one episode of heston's feasts may have had the largest impact on how to change how I think when I think of food.

Jack_Mayer_85396

@Todd - that's awesome!

Lennard__34626

That skull bread looks incredibly realistic

I think the alinea truffle dish might be based on this el bulli one given that Achatz says el bulli inspired him a lot

El Bulli (Spain) truffle 'surprise'
It was actually... not very pleasant to eat

El Bulli (spain) Course 13: Black Sesame spongecake with miso
The infamous microwave sponge cake made famous by Albert adria

Michel Bras Gargouillou (France) (Not my photo)
Quote possibly one of the most emulated salads of all time?

mike.minasian

Paul Qui does a fun dish in Austin called "An ode to Michael Bras"

robert.c.brown15

Don't forget Michel bras' Chocolate Lava cake. Where would the Applebees and Outback Steakhouses of the world be without that!

Lennard__34626

Michel bras first did the chocolate lava cake!?

robert.c.brown15

Yep! Recipe is in his Essential Cuisine too.

Brendan_Lee_56950

He has a recipe PDF for the lava cake and gargouillou on the restaurant website too

xaviromas

I have the opportunity to taste de spherical olives, at tickets restaurant from Adrià brothers, and it's simply amazing. Some photos...

Talking about iconic dishes, i think the Gargouillou was a great dish. But, in 1994 Ferran Adrià does a very personal "version" named "Menestra de verduras en texturas", who become one of the first dishes with foam with siphon, salted ice-cream, gels, mousse... An authentic revolution for the time.

The recipe, in spanish: http://www.madridfusion.net/grandesplatos_detalle.php?id=0000000423

tshewman

I've done black truffle explosion as mentioned above, and the concept is actually quite simple and well received. Yet always difficult to describe what happens when you bite into it, so I filmed it. Here is is using a sweet potato and black forest bacon puree I made in honor of Chef Keller's/The French Laundry's 20th.

https://www.youtube.com/watch?v=stIQa1T-j7o&feature=youtube_gdata

marcyboy1

My favorite restaurant of all times is l'Auberge de l'Ill (ill). The "mousse grenouille" ist from another planet. If you have the chance. go an have it.

Manfred_18311

The Elsass….,

what else is to expect, the Haeberlin's on my List for some time now.

tangma27

Is the cotton candy made from foie gras or is it cotton candy surrounding foie gras?

Matthew_Snyder_68770

They make a basic foie gras terrine, and then take a thumbnail sized nugget and put it on a stick. Then they top it with a few toasted corn nuts, then spin vanilla-scented cotton candy around the whole thing.

He's started putting this on the menu at all his Bazaar restaurants, so it's not just the LA flagship anymore. (Last time we had it was in Vegas)

tangma27

Thanks matt!