Not all of us get to be Michelin Guide inspectors, who eat their way through multiple Michelin starred restaurants every year. While it's not so easy to sit down at whim at the world's best restaurants, there's nothing stopping you from mastering a Michelin star recipe at home.
And for the curious cook who wants to expand their culinary horizons or in search of new inspiration, there’s no better place to go to than the recipes from the masters themselves.
With the cooler weather on the horizon, we’ve selected a few recipes from our favourite chefs to get you into the autumn cooking mood. Check out these four recipes from chefs Carlo Cracco, Davide Oldani, Eduard Xatruch and Eneko Atxa.
Chef Carlo Cracco opened his new eponymous restaurant in the Galleria Vittorio Emmanuele in the heart of Milan earlier this year to great fanfare. His dish, "La Milano Sbagliata" is a play on the Milanese veal cutlet - the Cotoletta Milanese, one of the few dishes representative of the city.
Considering it's a Michelin star recipe, it is actually simple in its execution and ingredients. So try to get the best veal, eggs and clarified butter you can find. If you can’t find clarified butter, he’s how to make it yourself at home:
Chef Davide Oldani of D’O (Milan) cooked up this delicious spaghetti dish during Design Week in Milan in 2014. Mint is not usually an ingredient you would find in pasta in Italy, but coming from Oldani who is known for his 'pop' cuisine, it's also exactly what you would expect.
While the steps seem rather less complicated for a Michelin restaurant dish, you are going to need a precision oven to gently cook the tomatoes at 57C, and a thermometer to create the mint oil. Start more than an hour beforehand to allow for the tomato confit.
We’re not here to fool anybody - this recipe is definitely not for the average cook. Apart from the ingredients that sound like something found more in a lab than in the kitchen, the process is also all about total precision, technique, and time.
Chef Eduard Xautruch has some serious credentials that include elBulli and Heston Blumenthal’s The Fat Duck, and is currently one third of Disfrutar (Barcelona) alongside Oriol Casto and Mateu Casañas. He prepared this appetiser at the international launch of Food on the Edge 2018 in Barcelona, and shared the recipe with us.
It might not be game season quite yet, but you can always start planning. Especially if you are looking to attempt a recipe by Eneko Atxa, the chef behind the three Michelin star restaurant Azurmendi, in the Basque Country.
As you would expect from a three Michelin star chef, there are some wild techniques and special tools involved. But when all else fails, you can always serve the squab with your favourite side of roast veggies, we won't judge.
Inspired already? We have a whole series dedicated to Michelin chefs' recipes, Michelin Chefs Cook. Find them here!