Love the video, but I think it's important to clarify what Marco actually meant when he returned his Michelin stars. Marco has stated many times, the pursue for the 3 michelin stars is the most exciting journey for any chef. However, maintaining them is extremely boring. One day, he thought "I have 3 options. 1, keep doing what I am doing and maintain my status in the industry. Work 80-90 hours a week, leave the house when my kids are asleep and come back when they are asleep. 2, live a lie. Pretend that I am cooking when I am not. Charge people to eat at a restaurant with my name when I am not there. 3, quit and start anew." Then, he said a thought came to him "Marco, you are being judged by people with less knowledge than you. Is it really worth it?" And that's why he returned his 3 Michelin stars, hung his apron and started a new life. I highly recommend looking for an interview he did for an Irish talk show, if anyone is interested.
This is very illuminating information about an audacious yet practical culinary icon. I think that if Marco Pierre White had been an actor, he would have been Marlon Brando.
Yeah. I heard him tell that story, and it's when, as a former chef myself, he became one of my favorite chefs of all time. Cooking good, even 'revolutionary' and elegant food is worth the effort; but putting in all that struggle and sacrifice -- or one's creativity, as well as important things like family -- just for a little bit of acclaim is vanity.
A poulet de Bresse story. In 2000, I went to Laperouse in Paris that previously had a Michelin star...amazingly beautiful place with great food. I had been reading about poulet de Bresse forever and ordered it. It was for two, the second being my jet lagged 5 year old son. They brought the chicken and vegetables to the table in the roasting pan, went away, and came back with two plates of the carved chicken, much like in the video. But being a crazy American, I asked if I could get the wings and tail. (I wanted the whole damn thing actually.) The waiter looked at me like I was nuts and said he would ask. He came back with a plate in which the wings were propped up like a throne and the tail was seated on the throne, with green onion streamers springing out from behind the throne. It was hysterically funny. The waiter said people in the kitchen applauded over my request and put together this creative dish. Of course the entire chicken, with wings and tail, were great.
@@FallowLondonknowing you're doing any of Pierre's dishes is something to look forward to. Cheers from FL Edit: just realized this may not be in reference to MPW, regardless your content is top notch
Yum on the pig trotters. I find them in my local market as we have many European families in the area. My late mom would cook them when we lived in England. Mom made a stew with them using giant white Lima beans. Mum cooked cows feet too and made a sweet gelled dessert with the broth after cooking them.
Love this channel so much. Just solid, straight-to-the-point genuine cooking passion without any forced ads, product placements or pandering. Just pure gastronomical enthusiasm, it's absolutely brilliant. And the amount of effort and passion you guys pour into it while still running a full-time restaurant is truly awe-inspiring.
Considering the very high standard of food you guys produce, I love how via these videos you come across as very grounded, explaining things in layman's terms and taking away a lot of the pretentiousness usually associated with fine dining. As soon as the first suggested video came up, I watched, thoroughly enjoyed and subscribed immediately.
As someone who runs a kitchen on the opposite spectrum of what you do in healthcare / institutional cooking, I find this fascinating and I appreciate the history, efforts, techniques, processes and cleanliness of your operation.
I've worked in kitchens like this, food trucks, and everything in between. Now I work in a similar place to you. I make home style, healthy meals, for people who wouldn't know what truffle is. It's cheap ingredients and I cheat wherever I can. But at the end of the day, it's all about feeding people something they'll enjoy eating (and not food poisoning them). If you get that right, you can be just as proud of your work as any Michelin chef.
As a chef that has worked in health care in the past: you’re doing god’s work. I couldn’t quite handle how boring it was so I’m slumming it at a dive bar now lol.
Blown away by the quality of content you guys keep putting out! Became a huge fan in the last month, and it’s truly inspiring to see the effort you all put in. I was in London for the first time recently and had the chance to try both Fallow and Fowl-easily some of the best food I’ve ever eaten! Keep up the amazing work! Cheers from Canada!
You guys are unfrigginbelievable. I cannot fathom the research and prep and sourcing; etc etc etc that went into this. The editing makes it appear as though it was all thrown together in an afternoon before service, but this episode alone had to be weeks, if not months in the making - all the while; shown with such deft skill and exorbitant humility. Thank you, chefs!
Honestly, that Marco documentary changed my life, and I wasn't even born at the time that it aired. I saw a man who was so obviously miserable, but in his eyes had a fire that couldn't be quenched or tamed. When he spoke about why he would kick customers out of his restaurant, that shit resonated with me and it still does to this day. The little bits of culinary wisdom he imparted through his autobiography has been some of the best cooking advice I've ever heard in the last 25 years.
‘Marco cooks for’. There’s also a great series called ‘Take 6 Cooks’ from around the same era, filmed with Pierre Koffman, Raymond Blanc, amongst others. Both on YT
And Marco rode Gordon to the point of tears. Years ago when Gordon was considered (by those unfamiliar with professional kitchens) the epitome of tough on his cooks, this true story was more entertaining. Nowadays, chefs aren't so loud as far as discipline concerned.
"I'm going to gently massage the truffles and butter underneath the skin of the poulet" "We're going to thicken the sauce with fois grois" Man, Haute cuisine was CRAZY 🤯
I have been hooked on cooking shows since I was a child and the Galloping Gourmet aired on television. Those shows made me salivate and inspired me to cook. I stopped watching televised cooking shows because they morphed into competitions with manufactured drama. I do not think it was coincidence that cooking and eating for me became a chore with the rise in the number of cooking competition shows. I am so glad that I stumbled upon this video! Your video made made me salivate and inspires me to cook! Thank you for providing the history on such creative artists! I vote yes for showcasing retro dishes from other Michelin star chefs!
while other chef's are travelling the world to find the best croissants and stopped cooking, im glad the chefs from fallow decided to give us the best of the best content out there. Thank you, chefs
Thank you so much for your films. As an amateur cook, I am so inspired by your passion, knowledge, patience and the way you give away your hard earned tradecraft to those of us wanting to reach your stratospheric levels, as we take our nervous steps towards the edge. So much better than the static books I pored over as a younger cook.
You guys deserve 3 Michelin stars for your videos alone! Awesome! That was one of your best videos. It was truly educational to hear how people like Marco influenced modern day British cuisine. Many thanks!
I'm unlikely to be alone in appreciating your humble approach to cooking at the highest level and your educational way of conveying your knowledge. Merry Christmas from Sweden.
Continue with your videos.. I must say, I have watched thousands of hours of cooking content and even graduated from professional culinary school and worked in a 2 Michelin star restaurant (in the US, hopefully you get to us one day). You all are becoming the best cooking show I have ever seen. Awesome.
Gary Rhodes doesn't get the respect he deserves for his impact on British cookery. Not enough people are cooking his dishes and keeping his legacy alive.
Gary's book was the first my parents ever bought me when I showed an interest in cooking as a child and would always watch him whenever his show was on. RIP Gary ❤
I worked for Rhodes and his attention detail is legendary. I will never forget when he taught me how to make jam roly poly and bread and butter pudding.
because british food sucks and normal people with lives dont care about these high level overpriced shit meals, they want something good and filling and quick, anything else is the issue of people who have never done physical labor
I’ve really been enjoying your channel. It’s fascinating to see how a high end kitchen is run and I love the explanation of techniques. Cheers from Seattle!
The scandinavian influence in recent years is my favourite for me. Best places I have dined at in recent years, Noma, Geranium, Amass (RIP,) and Frantzén.
Oh snap! Amass went down! I used to work at the restaurant scene in CPH for a while. It was fun and I met some lovely people + I learned A LOT, but I got into computer science and since most of my peers left the restaurant industry (a lot of stress, way too many working hours for Denmark and then there is the extra drama - alchohol, drugs and a lot of unchecked ego - it just drives most people away at one point) so I simply never looked back. I am kind of shocked that Amass went down, but it was to be expected. Property prices went up to some insane levels, there is inflation and the wages are sort of stuck in the 2010s for the moment. The Nu Nordisk scene was made possible by the fact that the Danes were both willing and able to support it. As Europe's economy is going trough a lot of trouble, the haute cuisine will be among the first things to go away. 😒
@@jiyanmehta7250 No need to worry. They will still have their "test kitchen". Redzepi has pretty much done it all - The 3rd star (which came like 15 years too late), it kkickstarted the modern day Danish gourmet scene, has it's own farms, has it's own contribution, books and whatnot. It's hard to find a successful bistro in Copenhagen, that doesn't have that modern Nu Nordisk take on things - even "old classical places" if which there are not many - heck! Half the guys are ex Noma employees or used to work for a guy who was a souschef at Noma and now itt's running his own Michelin starred place. So again - don't you worry about it - it will be there for a long while and you will be able to try it's legacy out for a much longer while. Heck I feel like I wanna go back to CPH now :D
@@user-qy2wf2lt6v Matt Orlando of Amass moved to Singapore and opened a new restaurant Air. Went this year and it was very good and keeps the spirit of Amass alive.
Fantastic video. I was entertained the entire way through and found it educational. I would love to see this style of video either regionally, or with all of the other chefs you had mentioned.
This is such a cool format lads please do this focusing on a few countries watching the history and the link from chefs from different generations is so fascinating!
Great video! I love all these dishes and am such a sucker for the classic dishes. A few of my favorites are Troisgros Salmon with Sorrel Sauce and Bocuse's Truffle and Foie Soup!
This really is an amazing video. I love the classy disclaimer at the end, it's truly impossible to pick one dish per decade but thanks for showing us these ones!
Troisgros ! My wife called in at the end of our honeymoon 1984. We stayed in their hotel and had dinner in the restarant. The service was out of this world! When we walked into the restaurant the staff greeted us by name. We received a complimentary liquer because we were on our honeymoon. The people on the next table had flown in from Texas for two nights.
a great series would be to explore the work of a particular chef who is just below the mass market radar. Not as famous as the Gordon Ramsays and the Thomas Kellers, and take an overview of their style, then in depth on their signature dish. I would watch the hell out of that, especially if it was longer format and designed to let the watcher cook along with you, in the way you did the recent Tortilla video which may be the best piece of culinary youtube I have ever watched. In fact, when coupled with Makinson's reaction video, I think it is THE best culinary video I have ever seen. Anyway, this was an absolute banger, and a merry solstice to all of you, your families and friends, and of course your exceptionally talented kitchen elves.
La poularde demi deuil (half grieving chicken) is named as at the time for widows they must first grive in black clothes and after a period they were in half grieving. In half grieving Grey clothes were possible or not completely black. The poularde is Grey with the truffes under the skin hence the name. Great channel and videos! Regards from France!
Well guys , you pulled out all the stops and finished the year with your best video of 2025 easily.... absolute classic. I'm very very blessed to have experienced EVERY dish on that video and have to say I'm so bloody impressed that you cooked all those classics perfectly. Chicken in half mourning.... wow. That was my last dish at the BEST restaurant in the UK, The London Ritz , amazing. Love it guys, you've given me so much pleasure this year with your stunning videos. I'll really make the effort to come down and visit next year, I feel like I know your restaurant so well now... amazing ❤ Ohhh and you're asking for requests for next year so here's my 2. 1, Anything by my fave all time chef , Nico Ladenis. 2. The stuffed Duck Neck. Happy new year to you all ❤🙏
Dish I would request you recreate! The single most mind blowing thing I have ever tasted was about 20 years ago when Jason Atherton was head chef for Ramseys Maze restaurant. It was a duck and iron bark pumpkin soup ! It was so amazing that after my first spoonful, my immediate reaction wasn’t to scoff it all down but to say to my parents (was a birthday treat) “you HAVE to try this” I think truely special food makes you want to share it with others you love rather than be selfish and have it all for yourself If you could recreate this and post the recipe, not only would I be eternally grateful (I have always wanted to taste it again) but I promise I will book a table for myself and the wife at Fallow asap!
Noma was probably the defining culinary ‘movement’ or moment of the 2010s with their foraging and fermentation lead menus (not to say Heston wasn’t influential). They had the greatest impact on all other restaurants that followed. Amazing video though!
Loved the video! I appreciate how you've chosen a succession of chefs who've influenced the next in line, but I do wonder how Noma fits into this storyline - given its long standing as arguably 'the best' restaurant in the world.
Is just that you are more of an old shcool type of food, nothing wrong with that. But if you are a new chef, and want to be relevant, you have to find new stuff, and the old school techniques were already kind exausted in the 60, you can do so much with classic sauces and classic cooking styles. They had to find new ways, and created new styles. But all is OK, is not that molecular cuisine replaced Escoffier, both styles are well an alive and evolving. (People in the classic cuisine are still producing amazing new dishes). So you still have a lot of 3 stars to choose :)
@@SeeWhatISee101-ht3qk it’s just gotten weird. I know top chefs are trying to outdo and be creative, but it doesn’t look very appetizing. The olive balls sealed the deal for me haha
Other responses to your comment are true however there's also a frustrating answer to this. They took a hard left turn and decided they were going to highlight London for what, 5 of the final 6 decades? Why? I get it, they're english but come on. France, Spain, Italy, USA, Japan, the list goes on. But nah, let's pretend like yorkshire pudding and snail porridge define their respective decades of fine dining. Yikes.
Especially given he was hit by a van in Amsterdam as a young man and had an 8 hour operation to remove a blood clot from his brain. He lost his sense of smell temporarily. He was one of my earliest inspirations to cook
the video is best michelin food from each decade, clearly british slop will never hit the best because the rest of the world isnt mutated from sitting in toxic swamps for thousands of years
How disappointing that Michelin couldn't offer more information. Thank you for your work in putting this together. It was very interesting to learn some of the food culture associated with each dish, and I enjoyed your analysis.
Well, being advocate of the devil here, it was the 1920's. I'm not sure if they even collected that info at that time. And if they did, maybe the info is buried somewhere in the archives.
Love videos like this that go into the history! For people interested there's an great episode of Anthony Bourdain: Parts Unknown in Lyon that you can find on youtube that goes into the earlier stuff in this vid in more detail, including an interview with Paul Bocuse talking about training under Eugenie Brazier. Really worth watching!
@@DonClapo it’s going pretty crazy, to be fair! Most videos getting hundreds and thousands of views, their recent video on mother sauces has gone pretty damn viral, they were on a BBC One cooking show the other week too - defo hitting 1mil subs in 2025.
goodness me looking forward to this from Fallow. Are they the best in the UK? I think they are. I,m not fortunate enough to have experienced their food but from what I have watched their amazing. Stevie in Fife.
@@FallowLondon And a Very Merry Xmas to you both too. Remarkable channel you have. I have honestly never seen skills and knowledge from a you tube restaurant that high ever, I'm ex Army and standards still stay with me 24 years on. Stevie.
@@gethboy For sure these Gents have it spot on. No nonsence, no snobbery and such a captivating channel. Bet their Restaurant is full everyday without effort. Stevie.
I’m an apprentice from the eighties in Alsace , first jobs skin eels ,wild boars ,dears ,kill and gut trouts , make Savarin , in charge of the garde mangé and dessert section … I’m a child of the Heaberlin Westerman Jung era , I love watching you broadcasting the technics the detail it’s all genuine makes me feel nostalgic. This is a great channel ,clean as it is but please before you go yanks cover more of the old continent there is so much more over here to explore …. go medieval !people need to know where it all began Taillevant would be great and a wowzer challenge , you guys would have a blast at it … Anyway Kauffman and Ripper are French no point covering French exiled chefs who exported our gastronomy its a bit of a dead end … Cant wait for your next video, did Gary take the bones home ? I love a good honest review … he needs a drink… I have truly enjoyed this countdown to the 2020s but I must agree with other replies Northern Europe has great dudes so does eastern and North Africa the med and anything but the states is a greater idea , we don’t need more pulled pork try a persillade de jambon or à rillettes de porc instead … You guys Rock Freddie.
This is quickly becoming my favorite YT channel. I love the no-nonsense approach to it all. And, as a Swede, I find it wonderful to hear proper English being spoken.
Nice video. I thought it was a bit funny at 33:44 when he said that they are ending with "quite a humble dish", and then proceed to load it up with caviar.
@36:42 before you rage post about how it's all British resteraunts after 1970, they clearly state they didn't consider anyone outside the sphere of british cooking.
Chef Marco is the man and he proves my point on how Michelin stars don’t make a Chef great it’s the drive, creativity, love and passion that you have for your craft. The respect for the Farmers, the people who actually grow your beef, pigs, fowl and the fishermen who are out there making you the best product and produce and harvesting the best quality seafood because they love what they do and as Chefs we value and appreciate the hard work that they put in so we can create the best food for diners. Michelin stars don’t mean anything. Cheers
Was a bit disappointed with the 2020s dish.... I do agree that vegetable dishes are the future. I`d love to see you make Michel Bras`s " La Gargouillou" or Enrico Crippa`s "21-31-51" The other dish I would love to see you try is Christian Le Squer`s "Spaghetti timbale" as I will probably never have enough money to dine at Le Cinq! 😅
This video and your channel in general is just one of the best things on the platform. It makes me so happy every time I'm watching🌟 being from Copenhagen i can't help wanting to see some René Redzepi on the list. Either from noma or Noma Kyoto. The dishes from Noma in Japan seemed crazy good😊
Think I disagree with 1970’s 1980’s 2010’s 1970’s: salmon in sorrel sauce from Troigros 1980’s: Pierre koffman’s trotter 2010’s: Probably a Noma dish considering how influential their approach was. Something like deer brain jelly or hen and the egg, which had the rebelliousness of molecular gastronomy but grounded it more in Nordic style.
That glimpse of history was a really nice insight into people of the era and the excellence in the people behind modern cuisine. Those were some great mentions at the end...
This is definitely my favourite food channel. You guys are so talented and dropping some high quality knowledge. Love your attitude to food and can’t wait to eat at fallow when I’m in London.
Love the video, but I think it's important to clarify what Marco actually meant when he returned his Michelin stars. Marco has stated many times, the pursue for the 3 michelin stars is the most exciting journey for any chef. However, maintaining them is extremely boring. One day, he thought "I have 3 options. 1, keep doing what I am doing and maintain my status in the industry. Work 80-90 hours a week, leave the house when my kids are asleep and come back when they are asleep. 2, live a lie. Pretend that I am cooking when I am not. Charge people to eat at a restaurant with my name when I am not there. 3, quit and start anew." Then, he said a thought came to him "Marco, you are being judged by people with less knowledge than you. Is it really worth it?" And that's why he returned his 3 Michelin stars, hung his apron and started a new life. I highly recommend looking for an interview he did for an Irish talk show, if anyone is interested.
This is very illuminating information about an audacious yet practical culinary icon. I think that if Marco Pierre White had been an actor, he would have been Marlon Brando.
He quit cooking? I don't know the story. How did he give himself a fresh start?
He didn't quit cooking, he quit being the head chef for his restaurant. He become a restaurant manager and tv cook instead.
@@tim..indeed Thanks Timmy!
Yeah. I heard him tell that story, and it's when, as a former chef myself, he became one of my favorite chefs of all time.
Cooking good, even 'revolutionary' and elegant food is worth the effort; but putting in all that struggle and sacrifice -- or one's creativity, as well as important things like family -- just for a little bit of acclaim is vanity.
A poulet de Bresse story. In 2000, I went to Laperouse in Paris that previously had a Michelin star...amazingly beautiful place with great food. I had been reading about poulet de Bresse forever and ordered it. It was for two, the second being my jet lagged 5 year old son. They brought the chicken and vegetables to the table in the roasting pan, went away, and came back with two plates of the carved chicken, much like in the video. But being a crazy American, I asked if I could get the wings and tail. (I wanted the whole damn thing actually.) The waiter looked at me like I was nuts and said he would ask. He came back with a plate in which the wings were propped up like a throne and the tail was seated on the throne, with green onion streamers springing out from behind the throne. It was hysterically funny. The waiter said people in the kitchen applauded over my request and put together this creative dish. Of course the entire chicken, with wings and tail, were great.
I love that story! ❤
goddamn american ( good on you for demanding that)
The amount of work you put into this is unbelievable! I would love to see you cook Pierre's pigs trotters and some desserts...Custard Tart etc.
You may be in luck in the new year...
@@FallowLondonknowing you're doing any of Pierre's dishes is something to look forward to. Cheers from FL
Edit: just realized this may not be in reference to MPW, regardless your content is top notch
Yum on the pig trotters. I find them in my local market as we have many European families in the area. My late mom would cook them when we lived in England. Mom made a stew with them using giant white Lima beans. Mum cooked cows feet too and made a sweet gelled dessert with the broth after cooking them.
@@FallowLondonhonestly amazing guys. Great content. Just made your Christmas roast, so good!
Pig trotters aren't Marco Pierre White's, they're really Pierre Koffmann's dish... 😅
Love this channel so much. Just solid, straight-to-the-point genuine cooking passion without any forced ads, product placements or pandering. Just pure gastronomical enthusiasm, it's absolutely brilliant. And the amount of effort and passion you guys pour into it while still running a full-time restaurant is truly awe-inspiring.
Considering the very high standard of food you guys produce, I love how via these videos you come across as very grounded, explaining things in layman's terms and taking away a lot of the pretentiousness usually associated with fine dining.
As soon as the first suggested video came up, I watched, thoroughly enjoyed and subscribed immediately.
As someone who runs a kitchen on the opposite spectrum of what you do in healthcare / institutional cooking, I find this fascinating and I appreciate the history, efforts, techniques, processes and cleanliness of your operation.
I've worked in kitchens like this, food trucks, and everything in between.
Now I work in a similar place to you. I make home style, healthy meals, for people who wouldn't know what truffle is. It's cheap ingredients and I cheat wherever I can.
But at the end of the day, it's all about feeding people something they'll enjoy eating (and not food poisoning them). If you get that right, you can be just as proud of your work as any Michelin chef.
@@machematix ramsey needs to have a look round your place i think...
As a chef that has worked in health care in the past: you’re doing god’s work. I couldn’t quite handle how boring it was so I’m slumming it at a dive bar now lol.
Blown away by the quality of content you guys keep putting out! Became a huge fan in the last month, and it’s truly inspiring to see the effort you all put in. I was in London for the first time recently and had the chance to try both Fallow and Fowl-easily some of the best food I’ve ever eaten! Keep up the amazing work! Cheers from Canada!
The secret is the tight pants
You guys are unfrigginbelievable. I cannot fathom the research and prep and sourcing; etc etc etc that went into this. The editing makes it appear as though it was all thrown together in an afternoon before service, but this episode alone had to be weeks, if not months in the making - all the while; shown with such deft skill and exorbitant humility. Thank you, chefs!
Honestly, that Marco documentary changed my life, and I wasn't even born at the time that it aired. I saw a man who was so obviously miserable, but in his eyes had a fire that couldn't be quenched or tamed. When he spoke about why he would kick customers out of his restaurant, that shit resonated with me and it still does to this day. The little bits of culinary wisdom he imparted through his autobiography has been some of the best cooking advice I've ever heard in the last 25 years.
Mind sharing the name of the documentary and autobiography?
‘Marco cooks for’. There’s also a great series called ‘Take 6 Cooks’ from around the same era, filmed with Pierre Koffman, Raymond Blanc, amongst others. Both on YT
I've got them all on video. Hope to get them in my channel soon @@elpencil2920
And Marco rode Gordon to the point of tears. Years ago when Gordon was considered (by those unfamiliar with professional kitchens) the epitome of tough on his cooks, this true story was more entertaining. Nowadays, chefs aren't so loud as far as discipline concerned.
@@elpencil2920 The autobiography is called White Slave in the UK or The Devil in the Kitchen in the US. It's a great read.
"Naughty Little angry Austrian" You guys killd me! I came for food conten and got top notch Comedy!
A hommage to some of the greatest chefs by two chefs that deserve a hommage themselves.
"I'm going to gently massage the truffles and butter underneath the skin of the poulet"
"We're going to thicken the sauce with fois grois"
Man, Haute cuisine was CRAZY 🤯
It's not dead yet, by any means.
So yummy 😋
This was so much work and effort... highly appreciated!
I have been hooked on cooking shows since I was a child and the Galloping Gourmet aired on television. Those shows made me salivate and inspired me to cook. I stopped watching televised cooking shows because they morphed into competitions with manufactured drama. I do not think it was coincidence that cooking and eating for me became a chore with the rise in the number of cooking competition shows. I am so glad that I stumbled upon this video! Your video made made me salivate and inspires me to cook! Thank you for providing the history on such creative artists! I vote yes for showcasing retro dishes from other Michelin star chefs!
Man, the content keeps on getting better. Glad I found you guys channel.
might be the best cooking channel on RUclips right now... you guys are great. cannot wait to visit.
Amazing amount of work going into this video. Really enjoyed it. I’m glad you mentioned Joel Robuchon at the end. That mash is off the charts!!
while other chef's are travelling the world to find the best croissants and stopped cooking, im glad the chefs from fallow decided to give us the best of the best content out there. Thank you, chefs
Thank you so much for your films. As an amateur cook, I am so inspired by your passion, knowledge, patience and the way you give away your hard earned tradecraft to those of us wanting to reach your stratospheric levels, as we take our nervous steps towards the edge. So much better than the static books I pored over as a younger cook.
As long as you have passion for food, you'll create great things, friend! 😊
I would like to see René Redzepi and Noma in here, but that video was a blast! Amazing work, great hosting and beautiful cooking. 10 out of 10.
The Rebuchon mash is an all timer. Ludicrously good and how easily it can be made at home
I'm literally going to attempt it tomorrow for xmas mash
You need his special variety of potatoes though.
@@christophermitchell7925 yeah i use that special variety mate
You guys deserve 3 Michelin stars for your videos alone! Awesome! That was one of your best videos. It was truly educational to hear how people like Marco influenced modern day British cuisine. Many thanks!
I'm unlikely to be alone in appreciating your humble approach to cooking at the highest level and your educational way of conveying your knowledge. Merry Christmas from Sweden.
Continue with your videos.. I must say, I have watched thousands of hours of cooking content and even graduated from professional culinary school and worked in a 2 Michelin star restaurant (in the US, hopefully you get to us one day). You all are becoming the best cooking show I have ever seen. Awesome.
Gary Rhodes doesn't get the respect he deserves for his impact on British cookery. Not enough people are cooking his dishes and keeping his legacy alive.
Gary's book was the first my parents ever bought me when I showed an interest in cooking as a child and would always watch him whenever his show was on. RIP Gary ❤
I worked for Rhodes and his attention detail is legendary. I will never forget when he taught me how to make jam roly poly and bread and butter pudding.
My dad used to make his clear ham soup with pea pancakes with the christmas ham leftovers and it was awesome
Cheese and onion courgettes by Gary is a family favourite a wonderfully simple dish but so delicious
because british food sucks and normal people with lives dont care about these high level overpriced shit meals, they want something good and filling and quick, anything else is the issue of people who have never done physical labor
I’ve really been enjoying your channel. It’s fascinating to see how a high end kitchen is run and I love the explanation of techniques. Cheers from Seattle!
The scandinavian influence in recent years is my favourite for me. Best places I have dined at in recent years, Noma, Geranium, Amass (RIP,) and Frantzén.
I was also surprised that there was no mention of Nu Nordic as I feel that really shaped the 10's
Oh snap! Amass went down! I used to work at the restaurant scene in CPH for a while. It was fun and I met some lovely people + I learned A LOT, but I got into computer science and since most of my peers left the restaurant industry (a lot of stress, way too many working hours for Denmark and then there is the extra drama - alchohol, drugs and a lot of unchecked ego - it just drives most people away at one point) so I simply never looked back.
I am kind of shocked that Amass went down, but it was to be expected. Property prices went up to some insane levels, there is inflation and the wages are sort of stuck in the 2010s for the moment. The Nu Nordisk scene was made possible by the fact that the Danes were both willing and able to support it. As Europe's economy is going trough a lot of trouble, the haute cuisine will be among the first things to go away. 😒
Now Noma is going too…
@@jiyanmehta7250 No need to worry. They will still have their "test kitchen". Redzepi has pretty much done it all - The 3rd star (which came like 15 years too late), it kkickstarted the modern day Danish gourmet scene, has it's own farms, has it's own contribution, books and whatnot. It's hard to find a successful bistro in Copenhagen, that doesn't have that modern Nu Nordisk take on things - even "old classical places" if which there are not many - heck! Half the guys are ex Noma employees or used to work for a guy who was a souschef at Noma and now itt's running his own Michelin starred place.
So again - don't you worry about it - it will be there for a long while and you will be able to try it's legacy out for a much longer while. Heck I feel like I wanna go back to CPH now :D
@@user-qy2wf2lt6v Matt Orlando of Amass moved to Singapore and opened a new restaurant Air. Went this year and it was very good and keeps the spirit of Amass alive.
Fantastic video. I was entertained the entire way through and found it educational. I would love to see this style of video either regionally, or with all of the other chefs you had mentioned.
What a trip down memory lane. Show us the first non European 3 star dish next!
Top shelf! Your best video to date. History, analysis, technique, critique, and wonderfully presented.
This is such a cool format lads please do this focusing on a few countries watching the history and the link from chefs from different generations is so fascinating!
Great video! I love all these dishes and am such a sucker for the classic dishes. A few of my favorites are Troisgros Salmon with Sorrel Sauce and Bocuse's Truffle and Foie Soup!
Naughty Austrian has to be the most dry British description of the bad man I ever heard lol. "he was a bit of a jerk" - Norm MacDonald.
That bad man may have been a jerk, but at least he wasn’t a hypocrite.
@@RRVVWW73 yes he was
I didn't even know he was sick
This really is an amazing video. I love the classy disclaimer at the end, it's truly impossible to pick one dish per decade but thanks for showing us these ones!
This is a *great* idea for a video.
Troisgros ! My wife called in at the end of our honeymoon 1984. We stayed in their hotel and had dinner in the restarant. The service was out of this world! When we walked into the restaurant the staff greeted us by name. We received a complimentary liquer because we were on our honeymoon. The people on the next table had flown in from Texas for two nights.
a great series would be to explore the work of a particular chef who is just below the mass market radar. Not as famous as the Gordon Ramsays and the Thomas Kellers, and take an overview of their style, then in depth on their signature dish.
I would watch the hell out of that, especially if it was longer format and designed to let the watcher cook along with you, in the way you did the recent Tortilla video which may be the best piece of culinary youtube I have ever watched. In fact, when coupled with Makinson's reaction video, I think it is THE best culinary video I have ever seen.
Anyway, this was an absolute banger, and a merry solstice to all of you, your families and friends, and of course your exceptionally talented kitchen elves.
Oooooh absolutely yes please, that would be fantastic. I hope they take the idea and do it!!
Really enjoyable to watch you both cook and walk through the history.
La poularde demi deuil (half grieving chicken) is named as at the time for widows they must first grive in black clothes and after a period they were in half grieving. In half grieving Grey clothes were possible or not completely black. The poularde is Grey with the truffes under the skin hence the name. Great channel and videos! Regards from France!
Awesome ❤ Demi Deuil
I'm so impressed by this video. So enjoyable as well as educational. Respect.
Well guys , you pulled out all the stops and finished the year with your best video of 2025 easily.... absolute classic.
I'm very very blessed to have experienced EVERY dish on that video and have to say I'm so bloody impressed that you cooked all those classics perfectly.
Chicken in half mourning.... wow. That was my last dish at the BEST restaurant in the UK, The London Ritz , amazing.
Love it guys, you've given me so much pleasure this year with your stunning videos. I'll really make the effort to come down and visit next year, I feel like I know your restaurant so well now... amazing ❤
Ohhh and you're asking for requests for next year so here's my 2.
1, Anything by my fave all time chef , Nico Ladenis.
2. The stuffed Duck Neck.
Happy new year to you all ❤🙏
Fantastic video! Sat glued from start to end. Would love to see you cook some of Escoffier’s and Madame Saint-Ange’s classic dishes.
Could watch you guys cook for hours. Amazing video. Thanks.
Great video, love to see the historical dishes being prepared.
Really enjoyed this video boys, you should do more in this format!
Loved this style of video! Please do more! Bravo and I would love to try those!
Dish I would request you recreate!
The single most mind blowing thing I have ever tasted was about 20 years ago when Jason Atherton was head chef for Ramseys Maze restaurant. It was a duck and iron bark pumpkin soup !
It was so amazing that after my first spoonful, my immediate reaction wasn’t to scoff it all down but to say to my parents (was a birthday treat) “you HAVE to try this”
I think truely special food makes you want to share it with others you love rather than be selfish and have it all for yourself
If you could recreate this and post the recipe, not only would I be eternally grateful (I have always wanted to taste it again) but I promise I will book a table for myself and the wife at Fallow asap!
Banging video and list as always. For 1970s though, I felt that the Salmon and Sorrel dish from Troigros could also be a contender.
amazing video. that porridge dish is absolutely wild.
What a fantastic idea for a video. Merry Christmas guys!
Noma was probably the defining culinary ‘movement’ or moment of the 2010s with their foraging and fermentation lead menus (not to say Heston wasn’t influential). They had the greatest impact on all other restaurants that followed.
Amazing video though!
Loved the video! I appreciate how you've chosen a succession of chefs who've influenced the next in line, but I do wonder how Noma fits into this storyline - given its long standing as arguably 'the best' restaurant in the world.
Would love to see a by country breakdown video with this format. For Italy, America, Japan, etc.
Is it just me or did the dishes from the 1920-1960s look better/more appetising?
Is just that you are more of an old shcool type of food, nothing wrong with that. But if you are a new chef, and want to be relevant, you have to find new stuff, and the old school techniques were already kind exausted in the 60, you can do so much with classic sauces and classic cooking styles. They had to find new ways, and created new styles. But all is OK, is not that molecular cuisine replaced Escoffier, both styles are well an alive and evolving. (People in the classic cuisine are still producing amazing new dishes).
So you still have a lot of 3 stars to choose :)
Not just you, I felt the same way.
@@brianblack7116 I know right. I'll take classical French cookery over porridge soup and fake olive balls any day of the week.
@@SeeWhatISee101-ht3qk it’s just gotten weird. I know top chefs are trying to outdo and be creative, but it doesn’t look very appetizing. The olive balls sealed the deal for me haha
Other responses to your comment are true however there's also a frustrating answer to this. They took a hard left turn and decided they were going to highlight London for what, 5 of the final 6 decades? Why? I get it, they're english but come on. France, Spain, Italy, USA, Japan, the list goes on. But nah, let's pretend like yorkshire pudding and snail porridge define their respective decades of fine dining. Yikes.
This was one of my favourite videos of ‘24 - so informative, and you are so talented. Amazing!! ❤👏
Excellent video. So much skill and effort from everyone involved. Love it.
This needs to clock millions of views! Such a great effort 👏
Wish Gary Rhodes was on the list. What he did for British cuisine. The attention to detail in the bread and butter pudding is legendary
Especially given he was hit by a van in Amsterdam as a young man and had an 8 hour operation to remove a blood clot from his brain. He lost his sense of smell temporarily.
He was one of my earliest inspirations to cook
the video is best michelin food from each decade, clearly british slop will never hit the best because the rest of the world isnt mutated from sitting in toxic swamps for thousands of years
This is absolutely fantastic. Maybe the best video I've seen from a channel that I already think is one of the best out there
How disappointing that Michelin couldn't offer more information. Thank you for your work in putting this together. It was very interesting to learn some of the food culture associated with each dish, and I enjoyed your analysis.
Well, being advocate of the devil here, it was the 1920's. I'm not sure if they even collected that info at that time. And if they did, maybe the info is buried somewhere in the archives.
Awesome history lesson! Great job Fallow fellas! Noticed that somehow all these 3 stars are not crossing into Central and Eastern Europe techniques.
This is best food chanel in yt. Love it ! Good work guys pls never stop
Part 2 must come soon 🤔
This was really great to watch! I love history and cooking, you guys really put some effort into this one, cheers
Dishes I'd love to see:
Fillet Rossini
Omelette Arnold Bennet
Tarte Tatin
Oyster Rockefeller
Bouillabaisse
Keep it up you guys are legends.
This is top tier content! Thank you for all the effort on this one. I hope it becomes like a mini series on this channel 🤞🏼
Love videos like this that go into the history! For people interested there's an great episode of Anthony Bourdain: Parts Unknown in Lyon that you can find on youtube that goes into the earlier stuff in this vid in more detail, including an interview with Paul Bocuse talking about training under Eugenie Brazier. Really worth watching!
Loved this - can see you put effort into the research and preparation
dont know how ur channel isnt going crazy rn, awesome videos keep em coming. Love from UK
last year they had 10k followers ...
@@DonClapo it’s going pretty crazy, to be fair! Most videos getting hundreds and thousands of views, their recent video on mother sauces has gone pretty damn viral, they were on a BBC One cooking show the other week too - defo hitting 1mil subs in 2025.
goodness me looking forward to this from Fallow. Are they the best in the UK? I think they are. I,m not fortunate enough to have experienced their food but from what I have watched their amazing.
Stevie in Fife.
Thanks Stevie, Merry Christmas! 🎄
@@FallowLondon And a Very Merry Xmas to you both too. Remarkable channel you have. I have honestly never seen skills and knowledge from a you tube restaurant that high ever, I'm ex Army and standards still stay with me 24 years on.
Stevie.
Best cooking channel on the tube! Currently in the middle of preparing the turkey recipe for Chrissy day. Im sure it will be amazing!
@@gethboy For sure these Gents have it spot on. No nonsence, no snobbery and such a captivating channel. Bet their Restaurant is full everyday without effort.
Stevie.
I’m an apprentice from the eighties in Alsace , first jobs skin eels ,wild boars ,dears ,kill and gut trouts , make Savarin , in charge of the garde mangé and dessert section … I’m a child of the Heaberlin Westerman Jung era , I love watching you broadcasting the technics the detail it’s all genuine makes me feel nostalgic.
This is a great channel ,clean as it is but please before you go yanks cover more of the old continent there is so much more over here to explore …. go medieval !people need to know where it all began Taillevant would be great and a wowzer challenge , you guys would have a blast at it …
Anyway Kauffman and Ripper are French no point covering French exiled chefs who exported our gastronomy its a bit of a dead end …
Cant wait for your next video, did Gary take the bones home ? I love a good honest review … he needs a drink…
I have truly enjoyed this countdown to the 2020s but I must agree with other replies Northern Europe has great dudes so does eastern and North Africa the med and anything but the states is a greater idea , we don’t need more pulled pork try a persillade de jambon or à rillettes de porc instead …
You guys Rock
Freddie.
Love seeing proper cooks putting in the real work for the content. Subscribed.
This is quickly becoming my favorite YT channel. I love the no-nonsense approach to it all. And, as a Swede, I find it wonderful to hear proper English being spoken.
Love this. I really enjoyed you both talking about the evolution of food through time and what made something fancy or special in each era. Bravo.
Great video guys, but a bit of a crime not to have Noma included.
Yes! Nordic cuisine was overlooked and I would love to see that as well
yup
it's probably a liability to cook norovirus in the Fallow kitchen
This is a magnificent video! From start to finish!
Don't forget Fanny Cradock - probs the first celeb chef UK
Loved the video, please please do some more educational/historic stuff like this. Cheers!
Nice video. I thought it was a bit funny at 33:44 when he said that they are ending with "quite a humble dish", and then proceed to load it up with caviar.
The combination of shown skills and humble attitude is legendary!
@36:42 before you rage post about how it's all British resteraunts after 1970, they clearly state they didn't consider anyone outside the sphere of british cooking.
"Rage post", I love that! I'm going to steal it!
I don't know who's more talented.. you or your editor! Love your work and keep doing you!
Chef Marco is the man and he proves my point on how Michelin stars don’t make a Chef great it’s the drive, creativity, love and passion that you have for your craft. The respect for the Farmers, the people who actually grow your beef, pigs, fowl and the fishermen who are out there making you the best product and produce and harvesting the best quality seafood because they love what they do and as Chefs we value and appreciate the hard work that they put in so we can create the best food for diners. Michelin stars don’t mean anything. Cheers
Loved watching this, great to see you guys talk about and show food history
29 minutes of more value than 5 seasons of netflix foodie show
This show/video was great idea. I'm glad I watched. Good job.
1800:Lobster are for the poor
1900:Lobster are for the rich
2000:Lobster are for the rich
Awesome content , some real knowledge shared bravo chefs !!
Was a bit disappointed with the 2020s dish....
I do agree that vegetable dishes are the future.
I`d love to see you make Michel Bras`s " La Gargouillou" or Enrico Crippa`s "21-31-51"
The other dish I would love to see you try is Christian Le Squer`s "Spaghetti timbale" as I will probably never have enough money to dine at Le Cinq! 😅
Love this video! Would be cool to see you explore some of Thomas Keller’s many recipes in future videos
9:08 “cohost?”
This video and your channel in general is just one of the best things on the platform. It makes me so happy every time I'm watching🌟 being from Copenhagen i can't help wanting to see some René Redzepi on the list. Either from noma or Noma Kyoto. The dishes from Noma in Japan seemed crazy good😊
Think I disagree with 1970’s 1980’s 2010’s
1970’s: salmon in sorrel sauce from Troigros
1980’s: Pierre koffman’s trotter
2010’s: Probably a Noma dish considering how influential their approach was. Something like deer brain jelly or hen and the egg, which had the rebelliousness of molecular gastronomy but grounded it more in Nordic style.
Noma was only 2 star until 2021
@ Yes but they were influential long before that
@@scotconnolly1188but also best restaurant for multiple years
"deer brain jelly" 🤢
@@melvin6228 Not according to Michelin, which is the basis for this video
That glimpse of history was a really nice insight into people of the era and the excellence in the people behind modern cuisine. Those were some great mentions at the end...
Random American: "I want a Waldorf Salad! It's celery, apples, walnuts, grapes!
In mayonnaise!"
Fallow: "Well, I think we just ran out of Waldorfs!"
Wonderful video thank you for doing! Will check out your place next time in London.
Would love to see you gents presenting Masterchef: The Professionals.
What you have published is amazing, I was highly impressed by your haute cuisine. From Puerto Ordaz, Bolívar State, Venezuela. Greetings!
4:25 29 lb in 1 kg? That's inflation for sure. Back in my day it was 2.2 lb per kg
He means it’s £29 as in British sterling g currency not as in the weight
@@jacknewbold2937it's called a joke sir
@@jacknewbold2937whooooosh
Lol, I'm waiting for the "corrections" of your pun :-p
Aha. Aha. Aha ha ha ha. How many shillings in that pound of yours?
This is definitely my favourite food channel. You guys are so talented and dropping some high quality knowledge. Love your attitude to food and can’t wait to eat at fallow when I’m in London.
Not including Noma is criminal
The shtick of Noma is growing and fermenting their own ingredients