Signature dish · v. 1988
Tagliatelle of oysters with caviar
Marco Pierre White · 1961 · Harveys, then The Restaurant, London
The dish that ran through Harveys and made a young English cook the argument that London could hold three stars.
Why it works
Oyster liquor is salt and iodine with no fat; the butter sauce gives it a body to cling to the pasta, and the caviar repeats the salt as texture rather than seasoning.