Could you cook a MICHELIN style menu at home

Phil Mitchell style?

Presentation of Beans on toast doesn't need to be boring 😁

You can cook a single dish, maybe two to that level at home but it's awful hard. Don't forget that in a commercial kitchen Chef will delegate tasks to the lower orders. When it's just yourself in the kitchen, that style of cooking can mean two days of intensive work for one dish.

I've done it when younger, but the knees complain too much these days.

Exquisite presentation, enhanced with the use of crystal glass plate, sitting on what appears to be beautifully textured heat cushion. It could have achieved a Michelin star but alas, one Bean, possibly 2 seemed to have gone array and lowered expectations required to achieve coveted star status.

Good luck next year, well done, well done 😁

I've heard that excuse before unfortunately but we must adhere to the strictest standards I'm afraid 😁

On a more serious note, I actually have worked in Michelin standard restaurants, had a 30 year career in hospitality, Chef, Management, Teacher and had a restaurant in Dingle.

Gave it all up 8 years ago, got some sense 😁

Hello fellow lunatic 😄 ex hotelier here who also escaped from hospitality.

Hello, I had the pleasure of attending Rockwell Hotel School, if you've heard of it 😁

Is there any particular reason why you want to do this OP? Is it for an event.

The problem I see is that there are too many components in each dish for one person to complete - as others have said. Plus buying all the bits for every element will also cost a fortune. Y

Agree above re Lobster being over rated.

Is is very possible to home cook to a very decent Restaurant standard.

If I am honest, I would well prefer this to Michelin any day of the week.

Rockwell College as its commonly known as was at one time one of the Top culinary schools in Europe, also had a top Agricultural college back in the day. I recall at one time, very high end hotels, restaurants in Ireland wouldn't even talk to candidates that didn't go there. I'm originally from Dublin, living in the slieve bloom mountains for 20 years now.

It's a very changed industry and I'm glad to be out of it if I'm being honest, worked in 15 countries so at least got to see part of the world.

Honestly you can do it. It's important to choose the right ingredients and accompaniments, choose products in season and think outside the box, what do you and your guests like, not what you might think sounds great.

Michelin standard is subjective and not just about the food, Service and consistency equally important. It's more difficult to retain a star than get one.

My advice as a chef is to plan, prepare, present (The 3 P"s), Don't over complicate it and try limit the ingredients needed. Stick to what your comfortable cooking.

Equipment, utensils also important so choose a meal you can comfortably prepare with the tools you have, over ambition can lead to disappointment.

Fish needs very little cooking

If Meat, chose carefully

Vegetables, always go for what's in season, the same for fruits.

Herbs and what you used them with has to be considered carefully, wrong herb can ruin a dish.

If making any sauce, season at start, not at end.

A good Deesert crucial too

Go for it 💪

My favourite meal is Garlic & Rosemary Rack of Lamb, Duxelle stuffing, Roasted root vegetables and Boulengere potatoes,

Dessert, Banoffe Yummy. (I might add made properly and not boiling of condensed milk in a can) Ghastly and offensive) 😉

Good luck and no, I don't do house calls 😊

Apologies, I aways and wrongly assume Boards user's based in Ireland. Rockwell still a well known boarding school. I'm semi retired at a tender 54 😁

Ireland a great place to retire too (perhaps not so great if just starting out, trying to buy a home, expense of raising a family etc. Despite all the wonderful places I worked in, always came home.

Worked in Swansea and London in my time, Swansea, just quite simply mad but in a great way , love the Welsh 😁

You doubt yourself 😁 I reckon you'd be a dab hand at a spot of cooking, particularly baking if I recall

As the others said, Michelin is as much about service and experience as it is about the food, so it's tricky to cook and serve and eat it without abandoning your guest. However, maybe if they help out too. :)

I'd pick these if I was trying it.

Start

Sautéed asparagus tips with creamy cauliflower, quail eggs, mushrooms, fried capers and black fermented garlic cream

You can buy most of this and assemble / heat quickly. Doable. 

OR

Etic duck foie gras, with mango chutney, and bites of duck stuffed thigh

Buy the duck pate, buy the chutney. Bites of duck I assume is some kind of duck leg appetiser? If you're going the wild mallard below, you could use some duck leg here to make crouquettes or do small portion of duck leg confit on crackers with the pate.

Pasta

Homemade Tortellini filled with peacock breast, in peacock broth, and fava beans

Buy some good filled pasta and make a broth / stock to go with it. 

OR

Wholemeal maccheroni of drawn pasta, basil and lemon cream, wedges of artichokes and dehydrated ricotta-cheese

A modification should be doable here. Drain the ricotta and let it dry a day before. basil and lemon cream sounds simple, and you can get canned artichoke hearts. They're not known as fartichokes without good reason though, so maybe sub with something else if there's intended to be romance here.

Meats and Fish

Wild mallard with Périgourdine sauce, potato cream, snow peas and pack choi

This is Duck with mushroom red-wine sauce , spuds and veg. Doable. 

OR

Turbot fried in sugar with potato mousse, steamed vegetables, and leek sauce

Turbot is easy enough to get from a fishmonger, not sure why it's fried in sugar here though. Do-able

Thermidor lobster with glazed vegetables

Way Too easy to muck up, don't do it

Desserts

Chocolate soufflé with hazelnut ice cream

Choc soufflé is doable, buy some good ice-cream

Selection of cheeses

Easy

As soon as I read fava beans I went pfffffff 😂

yeah Michelin starred food seems to use a lot of foams using whipped cream siphons so you'd need one of them to start. I actually have a stock of CO2 canisters to run one as I use them for 5 litre mini kegs of beer, the siphons themselves can be got for about 40-50 euro. I had a sous vide before but gave it away, it was great and all but I didnt get any discernible taste difference from other methods of cooking.

I was having a look at a few Michelin cook books on Amazon, there is quite a few about. From reading a few recipes Id say there are two main challenges for the home cook trying to replicate a dish, knife skills and actual sourcing unusual ingredients. Below is a recipe for monkfish from Arzak, a 3 star Michelin resturant in San Sebestian in Spain. It calls for 40 grams of monkfish liver in the sauce so you'd not only need to be able to fillet a monkfish very well, you've also to identify where is the liver. Im sure there are Youtube videos on it though so not impossible to find out.Or Im sure a fishmonger would do it for you, as rare as they are these days.

The other thing it calls for is edible bronze powder (0.2 grams of it), it can be found online but with Michellin cooking these specialty ingredients will pop up in most recipes so you'd have to be willing to spend a lot of money on a lot of ingredients just to use a single gram or two of them. It could get expensive pretty quickly and then you're left over with all sorts of stuff not knowing what to do with it.

Id say it is hard but not impossible for the home cook to do. But it would probably be better to start off just doing a single main course rather than diving straight in and trying to put up a 4 course meal. And then expanding from the main onto other courses with later attempts before bringing it all together.

haha I hear ya.

I think the idea of them is that the flavours are in tiny bubbles which then burst on the taste buds at the top of your mouth, its a sensory type of eating.

Just because you don't "get" fine dining doesn't mean it's all nonsense and that others doing genuinely appreciate it and enjoy it.

Your post is extremely ignorant and is full of inverse snobbery.

I absolutely love bacon and cabbage, done well. I also really enjoy good fine dining. Your experience of food isn't universal. People have different tastes and interests.

You are, of course, entitled to your opinion but it seems pretty obvious that your opinions are based on prejudice, lack of experience and insecurity. It appears that you have never experienced fine dining, so your judgement of it is worthless.

Blah blah blah.

Really, you have no idea what you are talking about. It's just loud hot air.

Blah blah blah.

Not worth your time, BeerRev. Phillistines can just go on the ignore list.