Could you cook a MICHELIN style menu at home

Phil Mitchell style?

Presentation of Beans on toast doesn't need to be boring 😁

You can cook a single dish, maybe two to that level at home but it's awful hard. Don't forget that in a commercial kitchen Chef will delegate tasks to the lower orders. When it's just yourself in the kitchen, that style of cooking can mean two days of intensive work for one dish.

I've done it when younger, but the knees complain too much these days.

Exquisite presentation, enhanced with the use of crystal glass plate, sitting on what appears to be beautifully textured heat cushion. It could have achieved a Michelin star but alas, one Bean, possibly 2 seemed to have gone array and lowered expectations required to achieve coveted star status.

Good luck next year, well done, well done 😁

I've heard that excuse before unfortunately but we must adhere to the strictest standards I'm afraid 😁

On a more serious note, I actually have worked in Michelin standard restaurants, had a 30 year career in hospitality, Chef, Management, Teacher and had a restaurant in Dingle.

Gave it all up 8 years ago, got some sense 😁

Hello fellow lunatic 😄 ex hotelier here who also escaped from hospitality.

Hello, I had the pleasure of attending Rockwell Hotel School, if you've heard of it 😁

Is there any particular reason why you want to do this OP? Is it for an event.

The problem I see is that there are too many components in each dish for one person to complete - as others have said. Plus buying all the bits for every element will also cost a fortune. Y

Agree above re Lobster being over rated.

Is is very possible to home cook to a very decent Restaurant standard.

If I am honest, I would well prefer this to Michelin any day of the week.

Rockwell College as its commonly known as was at one time one of the Top culinary schools in Europe, also had a top Agricultural college back in the day. I recall at one time, very high end hotels, restaurants in Ireland wouldn't even talk to candidates that didn't go there. I'm originally from Dublin, living in the slieve bloom mountains for 20 years now.

It's a very changed industry and I'm glad to be out of it if I'm being honest, worked in 15 countries so at least got to see part of the world.

Honestly you can do it. It's important to choose the right ingredients and accompaniments, choose products in season and think outside the box, what do you and your guests like, not what you might think sounds great.

Michelin standard is subjective and not just about the food, Service and consistency equally important. It's more difficult to retain a star than get one.

My advice as a chef is to plan, prepare, present (The 3 P"s), Don't over complicate it and try limit the ingredients needed. Stick to what your comfortable cooking.

Equipment, utensils also important so choose a meal you can comfortably prepare with the tools you have, over ambition can lead to disappointment.

Fish needs very little cooking

If Meat, chose carefully

Vegetables, always go for what's in season, the same for fruits.

Herbs and what you used them with has to be considered carefully, wrong herb can ruin a dish.

If making any sauce, season at start, not at end.

A good Deesert crucial too

Go for it 💪

My favourite meal is Garlic & Rosemary Rack of Lamb, Duxelle stuffing, Roasted root vegetables and Boulengere potatoes,

Dessert, Banoffe Yummy. (I might add made properly and not boiling of condensed milk in a can) Ghastly and offensive) 😉

Good luck and no, I don't do house calls 😊

Apologies, I aways and wrongly assume Boards user's based in Ireland. Rockwell still a well known boarding school. I'm semi retired at a tender 54 😁

Ireland a great place to retire too (perhaps not so great if just starting out, trying to buy a home, expense of raising a family etc. Despite all the wonderful places I worked in, always came home.

Worked in Swansea and London in my time, Swansea, just quite simply mad but in a great way , love the Welsh 😁