Dishes

44 plates that moved cooking, or that a cook is known for — what each one is, and why the combination works.

The dish that changed something 15

Black truffle soup V.G.E. Charlotte russe Coulant au chocolat Feuille d’automne Gâteau marjolaine Ispahan Oops! I dropped the lemon tart Oysters and Pearls Peach Melba Potato purée Radishes, soil and grass Salade gourmande Salmon escalope with sorrel Sound of the Sea Spherical olive

Signature dish 29

Apple and foie gras timbale with vanilla oil Assoluto di cipolle Aubergine with buttermilk sauce Beetroot in salt crust Berlingots Bresse chicken with cream Bœuf bourguignon Chez Panisse garden salad Chocolate soufflé biscuit Crisp langoustine tart under oscietra caviar Dentucky Fried Chicken Disappearing pasta Ecosystems Edible stones Foie gras and grits Gratin of crayfish tails Gâteau de foies blonds Insalata 21…31…41 Kir Breton Lamb heart tartare with blood sauce and an organ donor card Lobster with tandoori spices, carrot, citrus and coriander Pike boudin Richelieu with Nantua sauce Potato and roe Poularde demi-deuil Razor clams, minerals and sour cream Smoked eel, foie gras, spring onion and green apple Tagliatelle of oysters with caviar Tocino del cielo (candied egg yolk on a caramelised macaron) Zucchini flower stuffed with black truffle (le poupeton)