Respect to everyone involved with crafting such exquisite looking meals. [1]
Season 1 Dishes
Episode 1 - Apéritif | |
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A little protein scramble to start the day. Eggs and sausage |
Episode 2 - Amuse-Bouche | |
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"Loin" served with a Cumberland sauce of red fruits |
Episode 3 - Potage | |
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Episode 4 - Œuf | |
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"Boudin Noir" from Ali Bab's Gastronomie Practique |
Episode 5 - Coquilles | |
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"Foie gras au torchon" with a late harvest of vidal sauce with dried and fresh figs |
Episode 6 - Entrée | |
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"Langue d'agneau en papillottes" served with a sauce of duxelles and oyster mushrooms |
Episode 7 - Sorbet | |
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The dinner party that emerges once inspiration strikes |
Episode 8 - Fromage | |
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Episode 9 - Trou Normand | |
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The vegetarian salad served to Freddie Lounds |
Episode 10 - Buffet Froid | |
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"The Jamon Ibérico" Iberian ham |
Episode 11 - Rôti | |
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"Kudal" A South Indian curry |
Episode 12 - Relevés | |
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"Silkie chicken in a broth" Wolfberries, ginseng, ginger, red dates, and star anise. Chicken Soup |
Episode 13 - Savoureux | |
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"Tête de veau en sauce verte" The veal is smoked on a pyre of dry hay |
Season 2 Dishes
Episode 1 - Kaiseki | |
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"Mukozuke" seasonal sashimi, sea urchin, water clam, and squid | |
"Salt-baked Celeriac" Salted and ash-baked celeriac with foraged sel fou |
Episode 2 - Sakizuki | |
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"Osso Buco" with saffron-scented risotto and zucchini eyeballs |
Episode 3 - Hassun | |
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Episode 4 - Takiawase | |
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Episode 5 - Mukozuke | |
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"Hangtown Fry" Crayfish and smoked Maldons salt | |
"Kidney Pie" Baked pastry and meat, with red and yellow beets and layered chevre |
Episode 6 - Futamono | |
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Food prepped and ready for another dinner party | |
"Braised Roast" Meat baked in clay with marrow, and Lady Apples on the side |
Episode 7 - Yakimono | |
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Episode 8 - Su-zakana | |
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"Truite saumonée au bleu" with vegetables and broth, served with a hollandaise sauce on the side |
Episode 9 - Shiizakana | |
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"Sacromonte omelet" with liver and sweetbreads |
Episode 10 - Naka-Choko | |
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Brined and roasted whole suckling pig | |
"Lomo Saltado" with spicy curly fries, the writer's quills and carrot slaw |
Episode 11 - Kō No Mono | |
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"Roasted Ortolans" Preparation calls for the songbird to be drowned alive in Armagnac. It is then roasted and consumed whole in a single mouthful |
Episode 12 - Tome-wan | |
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"Kholodets" A traditional Russian dish of jellied meat |
Episode 13 - Mizumono | |
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Season 3 Dishes
Episode 1 - Antipasto | |
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Whole roasted leg, smoked, glazed and served on a sugar cane quill | |
Oysters, acorns, and masala | |
Escargot Bourguignonne |
Episode 2 - Primavera | |
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Episode 3 - Secondo | |
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Cut and cured ham with asparagus | |
"Sibilo caratteristico" When the lungs whistle, the dish is done | |
"Coratella con carciofi" Purple artichokes served with spring lamb's liver, lungs and heart |
Episode 4 - Aperitivo | |
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Episode 5 - Contorno | |
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Episode 6 - Dolce | |
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Episode 7 - Digestivo | |
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Episode 8 - The Great Red Dragon | |
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Episode 9 - And the Woman Clothed With The Sun | |
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Episode 10 - And the Woman Clothed In Sun | |
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Episode 11 - And the Beast from the Sea | |
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Episode 12 - The Number of the Beast is 666 | |
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Episode 13 - The Wrath of the Lamb | |
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