Could you cook a MICHELIN style menu at home

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.

The food in the vast majority of cookbooks won't be the same as what's served in the restaurants. Both from a practicality perspective and also that the kit and techniques in a home kitchen are completely different

Blumenthal (his various starred restaurants have their own head chefs of course) has done some cookbooks that do list the professional kitchen techniques. But some of those - the Perfection series connected ones at least - are not stuff you'd get a sniff of a star with!

That eel story is the memorable Asian food experience for me too. I still remember getting a bowl of soup, hot water really, into which live little fish were dropped. My Asian colleagues were delighted with catching them while still moving. I couldn’t watch the fish flap about.

That being said, I do love smoked eel.

OP, London is easy to get to. Think about a couple of these short courses in London. I’ve done a couple of these as a home cook , they’re only a few hours long and you come away with the right skills in a small area.