A Guide To The World's Best Fine Dining Restaurants

                                                  Soups
Artichoke and Black Truffle Soup with Toasted Mushroom Brioche & Black Truffle Butter (Guy Savoy)


Crabmeat Chili with Vichyssoise and Caviar (Cheval Blanc) Morel Mushroom Soup with Foie Gras Royale (Les Amis)

Lehigh Valley Squab Consommé - "Paccheri" Pasta, Black Trumpet 'Royale', Mushroom-Cognac Cappuccino (Daniel Boulud)

Cookpot De Legumes De Saison with Millet in a Minestrone Broth (Louis XV)

                                         First & Main Courses
Truffles
Truffle Infused Custard with Chive Potato (The French Laundry and Per Se)

Mousse of Truffle with Jerusalem Artichoke, Egg Yolk and Smoked Pancetta (Joan Roca)

Truffle Meuniere Bread (Ultraviolet by Paul Pairet) 

Mushrooms
Tartelette of Porcini with Miso, Veal Bone Marrow and Pine Nuts (Joan Roca)


Amaranth with Black Mushrooms, Tartufo Nero, Black Truffles, and a Poached Egg (La Pergola)  

Morel and White Asparagus with Petite Arvine Grain (Restaurant de l'Hôtel de Ville) 

Vegetables
Celeriac and Avocado Millefeuille with Coconut Extraction (Pavillon Ledoyen)

Vegetable Fritter, Choron Sauce (La Vague d'Or)

Corn Cream with Foie Gras, Gingerbread Tuile, Corn Gingerbread (Robuchon - Las Vegas) 

Zucchini Flower with Quail Egg and Caviar on a Saffron Consommé (La Pergola)  

Artichokes, Smoked Paprika (Restaurant de l'Hôtel de Ville) 

Vegetable Nage Seasoned with Oscietra Caviar (Restaurant de l'Hôtel de Ville) 

Tomato Carpaccio, Tomato Sorbet, Limono Vinaigrette, Duo of


Tomatoes With Gazpacho and Balsamic Emulsion  (Robuchon - Las Vegas) 

Cassolette of White Asparagus and Spring Morels (Cheval Blanc) 

Jackson Pollock Inspired Potatoes with Truffles (Schloss Schauenstein) 

Miso Flan with Cauliflower, Maté, And Caviar (Hof van Cleve)

Asparagus
Green Asparagus in Smoked Salmon Jelly & Crunchy Aromates, Sauce Marinière (Les Amis) 

Green Asparagus - Basil Labne, Anise Granola (Tanja Grandits)


Cheese
Cheese Soufflé with Summer Truffles (Le Pré Catelan)

'Fake Mozzarella' – Mascarpone Mousse with Yogurt Ice Cream, Milk Skin and Cherry Sauce (Da Vittorio) 

Burrata, Prawns, Taggiasca Olives, Lemon Cream And Onion Petals (Da Vittorio)


Five Ages of Parmigiano Reggiano- Fluffy Soufflé, Parmesan Crisp, Crust, Foam and Cream (Osteria Francescana) 

Crispy Buffalo’s Milk Ricotta and Mozzarella Cannelloni with Tomato Sauce (Le Calandre)


Eggs
Hot-Cold Egg , Three Tartlets, Onion Gratin (L'Arpège)

Melanosporum Truffle Rotten Carrus Egg, on a Puree Of Mushrooms and Truffles, Warm Briochine And Cappuccino
(L'Auberge du Vieux Puits - Fontjoncouse)

Pasta
Fagottelli Carbonara with Pecorino and Roman Bacon Courgette (La Pergola)  

Rabbit Tortellini with Carrot and Chamomile (La Pergola)  

Linguine with Cod and Amatriciana Sauce (Da Vittorio) 

Saffron Risotto with Liquorice Powder (Le Calandre) 

Risotto with Scallops and Alba White Truffles (L'Osier)

Nettle Risotto with Eel and Sorrel (Schloss Schauenstein) 

Jerusalem Artichoke Cannelloni, Pepper Artichokes, Violine Snails (Restaurant Pierre Gagnaire)

Red Mullet/Rouget
Red Mullet with Bonne Bouche Potatoes with a Bullinada Spring Onion Brandade in a Saffron Foam (L'Auberge du Vieux Puits)

Red Mullet Fillet, Crispy Scales, Saffron and Black Garlic (Cheval Blanc) 

Red Mullet with White and Green Asparagus, Lemon Zest and Aniseed Nage (Schanz Restaurant)

Turbot
Turbot Flesh with Truffled Emulsion of Ratte Potatoes (Le Cinq)

Tranche of Loctudy Turbot with Ripe Avocado, Orange and Lemon Thyme Infusion (Waldhotel Sonnora)

Turbot Steak with Fresh Lobster-Bearnaise Sauce (Hof van Cleve)

Roasted Wild Turbot - Printanière Sauce (Les Amis) 

Turbot with Lobster and Bergamot (Cheval Blanc) 

Tuna
Carribean Yellowtail Tuna - 5 Pepper Seared, Yukon Potato 'Briouat' Carrot Fricassée, "Sauce Matelote" (Daniel Boulud)

Back and Belly of Tuna With Its Lard and Croûtons of Tuna Bacon (Temporäre Schwarzwaldstube)

Char
Char with Beetroot and Peas (Schloss Schauenstein) 

Char- Sherry Vinegar Dashi, Sweet Potatoes (Tanja Grandits)

Mackerel

Satay of Burnt Mackerel, Tapioca, Sorbet of Wasabi
(AM by Alexandre Mazzia)

Mackerel Cooked over Hot Embers with Confit Beetroot (Restaurant la Marine)

Salmon
Salmon Cornets with Sweet Red Onion Crème Fraîche (The French Laundry and Per Se)

Faroese Salmon with Duck Barnacles and Razor Clams, Wasabi, Green Cucumber and Seaweed with Shoyu Vinaigrette (Christian Bau)

Fish
Small Sole Fillets with Vin Jaune (Le Cinq)

Fish Seriole and Fish Esquinado with a Coral Ice Cream (La Vague d'Or)

Aïoli Moderne with Octopus and Market Vegetables (Restaurant Christophe Bacquie)

Biscuit of Pike, Bouillon of Oignons and Achillée infused with Mélisse (Flocons De Sel) 

Le Poupeton - Crystallised Courgette Flowers Lobster Sorbet, Mango and Citrus Marinade (L'Auberge du Vieux Puits)

Marshmallows with Fish Guts, Peas and Rocket From Dunes; La Grenouillère - Montreuil

Amber Jack with Tomato, Ponzu, Sea Urchin & Raddish (Vendôme)

Wild Black Abalone Cooked in its Shell with Sea Urchin
(L'Osier - Tokyo)

Roasted Sea Bass with Olive Tapenade and Vegetable Tarte, Pistou Marinade with Dried Tomatoes, Basil and Couscous;
(Temporäre Schwarzwaldstube)

Pike Perch Maturated in Beeswax - Parsley, Oat Grass, Garum, Nameko Mushrooms (Vendôme)

Fish Market Stew in Cocotte; Baron De Lapereau Mange-Tout
(Les Prés d'Eugénie)

Fish Seriole and Fish Esquinado with a Coral Ice Cream (La Vague d'Or)

Eel Sous-Vide with Saba Sauce and Cream Of Polenta, Campanine Apple Jelly, and Burnt Onion Powder (Osteria Francescana) 

Cuttlefish Cappuccino (Le Calandre) 

Fillet of John Dory Steamed, Aniseed, Lemon Pearls 
(Restaurant de l'Hôtel de Ville) 

Poached Hake with Herbs and Hibiscus-Orange Blossom Vinaigrette (Schanz Restaurant)

Hamachi - Pomegranate Ponzu, Ginger Radish (Tanja Grandits)

Codfish ‘North Sea’, Celery, Chervil and Mushroom (Hof van Cleve)

Shellfish
Velouté of Crustaceans and Seafood, with Celery, Tomato and Caviar (Joan Roca)

Sea Urchin Cream with Fennel Sauces (Les Amis) 

Scallops
Roasted Scallops and Poached Gillardeau Oysters with Imperial Caviar, Watercress Emulsion, and Oyster Sauce with Champagne (Christian Bau)

Scallop ‘Erquy St-Brieuc’, Salsify, Bellota and Lovage (Hof van Cleve)

Oysters
Chantilly of Oysters; French Onion Soup (Le Cinq)

Black Oyster Poached in a Broth of Colonnata Bacon and Squid (Restaurant la Marine) 

Oyster, Sea Slush, Seaweed and Sprouts (Eneko Atxa)

Oyster with Peanut, Cucumber, Ginger and Elderberry (Aqua )

Native Oyster from Zeeland 6/0, Ponzu, Yogurt and Apple (Hof van Cleve)

Oysters and Pearls with Tapioca Custard and Oyster (The French Laundry and Per Se)

Lobster
Foie Gras of Champagne, Blue Lobster, Chard, Crispy Rye, Melilot Juice, Quail Egg (L'Assiette Champenoise)

Lobster with Grapefruit, Vegetables Jus, infused with
Cerfeuil and Lemon (Flocons De Sel) 

Ossetra Caviar Atop Lobster In a Crustacean Gelée
(Robuchon - Las Vegas)

Lobster and Caviar with Fennel Infusion
(Robuchon - Las Vegas)

Maine Lobster Savory Cabbage, Charcoal 'Campanelle', Nettles, Brassica Rapa, 'Sauce Coraillée' (Daniel Boulud)

Grilled Breton Lobster and Scallop with Star Anise, Marinated Young Fennel and Dill Tips, Crustacean Glace and Fennel Butter (Temporäre Schwarzwaldstube)

Saint Malo Lobster Stew with Beans, Pickled Chicory, Endive, Pear and Leek Oil (Waldhotel Sonnora)

Lobster Cassoulet with Lentils; Beef Stroganoff with Black Rice (Saint-Bonnet-le-Froid)

Medallions Of Bretonian Lobster With Sepia Risotto and Crustacean Oil, Light Nantua Foam, Alba White Truffle; (Christian Bau)

Buñuelo of Blue Lobster with Coriander and Hot Sauce; Truffle and Parmigiano (Joan Roca)  

Roasted Lobster on Grilled Pepper Juice (Eneko Atxa)

Grilled Lobster and Head of Veal with Annabelle Potatoes in a Lobster and Plum Broth with Mint Oil (Schanz Restaurant)

Lobster Mousse, Spinach, Fish Bone Sauce (Les Amis) 

Butter Poached Lobster with Caviar Mousse (The French Laundry and Per Se)

Langoustine/Scampi
Langoustines with Chestnut Honey with a Tartlet Of Zucchini Flowers, Chanterelles and Sautéed Almonds (La Vague d'Or)

Langoustine Raviolo, Langoustine Jelly and Foie Gras Sauce (Le Pré Catelan)

Crunchy Scampi with Citrus Emulsion (Le Cinq)

Scampi Covered in Manioca With Egg Yolk Confit and Mirin
(AM by Alexandre Mazzia)

Langoustine Royale - Carrot & Chili, Carabinero Garum, Amazake, Salsify (Vendôme)

Seared Langoustines with Fresh Fava Bean Cheese, Radicchio and Apple (Le Calandre) 

Marinated Langoustines with Coral Light Cream of Crunchy
(Restaurant de l'Hôtel de Ville) 

Langoustine ‘Guilvinec’, Smoked Eel, Leek and Coriander (Hof van Cleve)

Crab
Casier Roscoff Crab, Seaweed Fondantes and Cream of Heads (L'Assiette Champenoise)

Singaporean Chili Crab with Buerre Blanc Made with Txakoli Wine, Chili Sauce with Chipotle
(David Muñoz)

Chicken
Bresse Chicken with Morels in a Cream Sauce (George Blanc)

Spiced Chicken Skin with Avocado and Olive (Aqua )

Squab/Pigeon
Pigeon with Anchovy Sauce and Confit Pigeon Leg (Le Pré Catelan)

Pigeon Breast “Jean Claude Miéral with Aubergine, Avocado, Soya, Pak Choi, Roasted Garlic & Bergamot (Aqua )

Duck
Duck with Leek on Creamed Potato (L'Osier - Tokyo)

Spit Roasted Duck with Five Spices and Sour Cherries;
(Robuchon - Las Vegas)

Foie Gras
Duck Foie Gras Lobe, Quince Jelly, Chard with Corms
(Restaurant Pierre Gagnaire)

Foie Gras with Fresh Fig, Wasanbon Sugar, Myoga, Cognac and Port (Ryugin - Tokyo)

Foie Gras Terrine - Strawberries, Wild Rose Marmalade,
Amaranth and 'Brioche Feuilletée' (Daniel Boulud)

Goose Liver Marinated in Ice Wine with Walnuts and Iced Celery, Cream Of Apple, Yellow Muscatel and Champagne Vinegar (Waldhotel Sonnora)

Goose Liver Snowball with Truffle Foam and Tamarillo (Vendôme)

Duck Liver with Roasted Fall Trumpets and Chanterelles with Forest Mushroom Sauce (Christian Bau)

Bricelet of Duck Foie Gras and Green Asparagus, Spicy Juice with Black Garlic (Restaurant de l'Hôtel de Ville) 

Foie Gras Cake with Parmigiano Reggiano and Profiteroles Stuffed with Foie Gras Ice Cream (Schanz Restaurant)

Foie Gras Cigarette with Cabbage Ash (Ultraviolet by Paul Pairet) 

Lamb
Elysian Fields Farm Lamb - Black Garlic Studded, Braised Belly, Green Asparagus Almonds, Asiago Foam, Lemon Coulis
(Daniel Boulud)

Bavarian Lamb - Pesto of Sunflower Seed, Allspice & Chorizo, Pulled Shoulder of Lamb with Pommery Mustard Jus, Quince & Cranberry (Vendôme)

Pyrénées Lamb with Quince Pie (Pavillon Ledoyen)


Glazed Saddle of Lamb with Chickpeas, Black Root Vegetables and Cream of Tomato (Schloss Schauenstein) 

Lamb Chops with Parsley, Runner Beans, Greek Yogurt, and Artichoke Stuffed with Sweetbread
(Schanz Restaurant)

Mountain Lamb- Shiso Gnocchi, Green Tea Peas (Tanja Grandits)

Veal
Veal Filet, Mushroom Tart, Coffee Sabayon, Truffles Jus (Flocons De Sel) 

Veal Feuilleton with Walnuts (Le Clos des Cimes)

Filet of Veal, Artichoke and Young Leek (Cheval Blanc) 

Beef
Wagyu Filet with White Asparagus, Spring Morels and Sherry Currant Emulsion (Waldhotel Sonnora)

Beef Tenderloin with Smoked Eel and Calamansi Caramel
(Restaurant Pierre Gagnaire)

Beef Marinated in Milk with Arugula, Beetroot, Orange Sauces and Red Wine Reduced Veal Jus (Osteria Francescana) 

Sandwich “Stulle”, with Raw Beef & Büsum Shrimp, Remoulade, Lemon & Garden (Aqua )

Short Rib- Manioc Fritter, Chinese Cabbage (Tanja Grandits)

Wagyu Beef Tenderloin with Aromatics, Natural Jus & Crisp Potato Soufflé (Les Amis) 

Meats
Gambon with Grapefruit, Broccoletti, Basil Citrus, and Aloe Vera (La Vague d'Or)

Sweetbreads with Artichoke and Parmesan Foam, and Peanuts (Cheval Blanc) 

Salads
Cappon Magro - Salad with Vegetables and Seafood (Louis XV)

Purslane Salad and Nettle Oil (Pavillon Ledoyen)

Salad of Scottish Langoustine, Gambero Rosso and Wild Prawn with Grilled Octopus and Small Squid, Onion Leek and Coriander Vinaigrette (Temporäre Schwarzwaldstube)

Fried Wax Beans with Salad Burnet and Wild Mint
(La Grenouillère)

Preserved Vegetables - Endive, Flowers of Blackberries, Oxalis Flowers, Mauve Buds, Jicama with Romesco Sauce, Tabasco and Finger Lime (Joan Roca)

Chocolate Desserts
Smoked Chocolate Tart, Wood Ice Cream (Flocons De Sel)

Coulant of Manjari Chocolate with Chocolate Sorbet, Manjari Crémeux and Its Granité, “Croistillant“ of Bahibé Chocolate With Borbonese Pepper Crumble, Sorbet of Exotic Fruits and Creolic Sauce (Temporäre Schwarzwaldstube)

Chocolat Foiegras Tartine with Peanut Meringue (Ultraviolet by Paul Pairet)

Chocolate Mexico from Dender, Pear, Almond and Vanilla; Chocolate, Pecan, and Sea Buckthorn (Hof van Cleve)

Fruit Desserts
Peach with Pomerol Granite (Les Prés d'Eugénie)

Country Figs with Honeyed Orange Confit and Marc De Provence (La Vague d'Or)

Minus-196° Candy Apple - Shell of Toffee and Ice Cream
(Ryugin)

Harry Berry Compote with Coconut Tapioca (Robuchon - Las Vegas)

Cherry Mouse with Chocolate Creme and Kirsch Chantilly (Robuchon - Las Vegas)

Wild Strawberries from Malaga and Fromage Frais 'Chèvre' with Basil Sabayone and Old Marsala (Waldhotel Sonnora)

Gala Apple Taste Tartin with Vanilla Caramel and Seabuck Thorn Sorbet (Christian Bau)

Apple Spheres with Almond Granita and Salted Caramel Crumble (Da Vittorio)

Deconstructed Lemon Tart with Zabaione, Meringue and Sorbet (Osteria Francescana) 

Gariguette Strawberry Meringue with Bourbon Vanilla and Citrus Zests (Restaurant de l'Hôtel de Ville)

Rhubarb - Pink Pepper Sorbet, Yogurt Mousse (Tanja Grandits)

Meringue Stuffed with Grapefruit with Sour Cream and Saffron (Schanz Restaurant)

Champagne, Raspberries, Mint and Kalamansi (Cheval Blanc) 

Ice Cream/Sorbets
Herb Vacherin Burrata Ice Cream, Herb Sorbet (Daniel Boulud)

Sorbet Of Buttermilk & Spruce Tree Top with Creme Chantilly (Vendôme)

Ruinart Champagne Crème Sorbet (Aqua)

Baba
Baba Au Rhum Cadenhead ́with Grilled Pineapple and Tahitian Vanilla Ice Cream (Waldhotel Sonnora)

Baba Infused in Aged Rhum Agricole & Citrus, Whipped Crème Fleurette (Les Amis)

Other Desserts
Fresh Pollen, Sable Cookie and Onion Ice Cream (Le Pré Catelan)

Buckwheat, Caramel Mousse, Confit Citrus Fruits and Seaweed Sorbet (Restaurant la Marine)

Coffee and Donuts, Bartlett Pears, “Dulce de Leche” and Salted Caramel Ice Cream (The French Laundry & Per Se) 

Vaniglia with Raisins, Crispy Tobacco Leaves, Green Orange, Walnut Praline, Biscuit with Spices, Gelato of Hazelnut Butter (Joan Roca)

Polenta and Osei with Sponge, Whipped Custard, Lemon Syrup, Sweet Polenta, Cocoa Crumble and Vanilla Ice Cream (Da Vittorio)

Caramelized Pistachios with Lemon Balm (Restaurant de l'Hôtel de Ville)

Carrots with White Chocolate, Kalamansi and Harissa
(Schloss Schauenstein)

Cremossisimo with Hazelnut Praline, Chocolate Gelato, Coffee Granite and Coffee Mascarpone Cream (Le Calandre)



This is meant to be a reference for ideas for home cooks and a reference for chefs for dishes, ingredients, or preparations, compiled by the best chefs in the world. Think of this as an exhaustive menu of the finest 150 dishes of the top 40 chefs in the world, listed on one page. Recipes can be found for many of these dishes online.

Assumptions

  • There can be older or newer signature dishes, and some are from the restaurant's current menu.
  • It is categorized by food types, somewhat like a menu. These groupings are meant to make finding foods faster.
  • Restaurants that have menus that are very difficult to find might only have a few dishes shown. 
  • Dish names that are too simple or likely to not be useful for ideas,were not used.