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Strawberry charlotte by Cristophe Hay, La Maison d'à Côté
Photograph: @michelinguideStrawberry charlotte by Cristophe Hay, La Maison d'à Côté

Michelin-star chefs are sharing their secret recipes on Instagram

Hélène Darroze, Marcus Wareing and Gordon Ramsay are among the cooks revealing their techniques

By
James Manning
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So you’ve baked 28 different versions of banana bread, recreated Disneyland’s churros recipe and perfected dalgona coffee. Now it’s time to take your home cooking game to the next level. The world’s most celebrated chefs have been taking to Instagram with the dishes that earned them Michelin stars, and you can (in theory) cook right along with them.

Since practically every single one of the world’s great Michelin-starred restaurants is closed right now, the closest you’ll get to white-tablecloth culinary perfection is following @michelinguide on Instagram. For the last month, the Michelin men (and women) have been persuading the many cooks on their books to share their recipes for you to attempt at home. We’ve rounded up some of the most delicious-looking…

Marinara pasta sauce by shouty celeb Gordon Ramsay

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Orange cake by Paris’s Jacques Faussat

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Chocolate lavender tart by Clare Smyth of Core in London

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. With Easter just around the corner, we thought it would be nice to share this special recipe by Clare Smyth, Chef at Restaurant Core, a two-star establishment in the MICHELIN Guide UK & Ireland 2020. “These tarts have finished every meal at Core since we opened two and half years ago. They were inspired by the chocolate tart at L’Ambroisie, the 3 Michelin-starred restaurant in Paris. It is the simplest tart, but it is all in the execution. They must be eaten a few minutes after baking and served slightly soft in the middle.” Clare Smyth Measurement equivalents: 150g = 5.3 ounces 90g =3.2 ounces 375g= 13.2 ounces 188g = 6.6 ounces 5g = 0.2 ounces 108g = 3.8 onces 125g = 4.4 ounces 52g = 1.8 ounces 50g = 1.7 ounces Thanks for the recipe @chefclaresmyth! Illustrations by @alice.vdw Share your version with us! 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

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Baked honeycomb puddings by Marcus Wareing of Marcus, London

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. Today’s recipe is dedicated to the sugar-crazed kid in all of us: decadent, delicious, diabolical honeycomb pudding, compliments of Chef Marcus Wareing. Head chef at @marcusbelgravia — a one-star establishment in the MICHELIN Guide UK & Ireland 2020, the Master Chef maestro was good enough to share his recipe with all of us. Thanks for the recipe @marcuswareing ! Measurement equivalents: 75g = 2.6 ounces 40g = 1.4 ounces 15g = 0.5 ounces 100g = 3.5 ounces 5g = 0.2 ounces 200 degrees Celsius = 390 Fahrenheit 180 degrees Celsius = 360 Fahrenheit Find this and more easy-to-make recipes from Chef Wareing in his cookbook, New Classics, from HarperCollins Publishing. Illustrations by @alice.vdw Share your version with us! 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

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Beef phad kaprao by Thitid Tassanakajohn of Le Du, Bangkok

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#MICHELINGUIDEATHOME presents homemade recipes, straight from your favorite chefs to your kitchen. Thai Holy Basil Beef (Pad Kra Pow) is one of the most famous stir fried dishes from Southeast Asia. Savory, spicy with the slightest hint of sweet. The best part? It comes together in no time. This recipe in bring to you by Chef Tonn of @ledubkk, a one-star establishment in the MICHELIN Guide Thailand 2020. Measurement equivalents: 120g= 4,23oz 5g= 0.17oz Tip from the chef: If you can’t find bird’s eye chili you can use what you can find in your local Asian market. Although this recipe calls for beef, you can swap it out for just about any kind of protein you like: chicken, tofu etc! Thanks for the recipe @cheftonn! Illustrations by @alice.vdw Share your version with us 👉 Tag @michelinguide and use #MICHELINGUIDEATHOME

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Berry pavlova by Hélène Darroze of Marsan, Paris

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Strawberry charlotte by Christophe Hay of La Maison d'à Côté, France

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That’s probably enough to see you through at least a week’s worth of Michelin-level home cooking, including leftovers for lunch. Now, about finding all those ingredients…

Fancy something a little more approachable?

This Italian chocolate, orange and ricotta cake only needs five ingredients

Michelin-star chef Éric Fréchon showed us how to make gourmet crisp omelettes

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