Michelin Star Dover Sole at Pétrus by Gordon Ramsay created by Chef Orson Vergnaud 

That Dover Sole is just amazing, it reminds me of Thomas Keller's "Salmon Chop", but taken even further.

Looks amazing. So much work goes in those dishes, very hard work, gotta respect that.

Stunning. Art and food combined, love the French trim look for the Dover Sole and it looks absolutely delicious. Fantastic content, great to see how these incredible dishes are created.

This the production of this fish delighted me. I love the innovative way of making a rack of fish, and then the classic presentation. Chapeau!

Your not only paying for the food but what the food represents and that is art & passion. Typically if you don't have money like that, you probably would never eat at a restaurant like this one 🤑

appreciate these uploads, it must take a lot of creativity and testing to assemble such a dish

What a beautiful dish .

This is a great tribute to Marco.

Sounds amazing.

Very clever preparation 😍

Beautiful

This recipe was amazing. Used normal asparagus and just gently poached instead of sous vide and the clarified butter water bath but turned out great. Didn't have the caviar and all those fancy decorations, but still tasted great!

Amazing

Good work , very nice dish . ❤

Exquisite

Looks 10/10

Very nice, chef.

Had me at scalloped mousse

nice

You can't beat a good classic sole almondine.

we don't want butter on the plate - proceeds to drown the fish in hollandaise.

Nice, very nice, very classic flavors overall. The preparation of fish into things like “racks” or “chops” is always fun to see (I recall Thomas Keller at the French Laundry doing a “chop” of salmon, for example). However, I suppose I was left searching for a bit more oomph, flavor wise. That hollandaise is strange to me, in my mind the sweetness of the citrus doesn’t sound right, although in theory this would be balanced by, say, the saltiness of the caviar and scallop mousse, perhaps (I had a caviar amuse bouche at a one star near me recently that combined the caviar with crème fraiche and an intriguing purée of preserved lemons, thyme, and honey on top of a delicate savory bunuelo, and it worked well, but this just doesn’t seem to sound in my mind the way that one does). But what I really wanted to see was more for the asparagus. While I understand that this is a course about delicate flavors, that is such a premium product coming from the Loire Valley and I definitely think it would be better presented if slightly caramelized in a pan with some butter, salt, and pepper. But then again, no better excuse to go and try it to see for myself😉

Haddock, chips and mushy peas.😊

How many servings does 1 fish make?

Looks good

Wow, what an original way to serve Dover Sole, lovely. Buuuuttttt, them's not croutons, lol

That looks fucking ridiculously good 💦

should get a second star x

Do you deliver?

Saying France has the best white asparagus, WWIII about to start

Where is the rest of it?

Hmm..Do you eat with your mouth or your eyes?

And it's probably 50 bucks for that crap Goooooo Gordon

Why the caviar on Asperges? Or is it really a match made in heaven? Can hardly believe so.

Millionaire tax is no brainer

That will be $170 please. Babe on the way back we drive to kfc because im hungry AF

THE EARTH IS FLAT AND MOTIONLESS

Japanese food cooked by frenchman in englishman kitchen

You say rack...I say mouthful

tiny portion

Looks great. But id take a $12 cheese steak at the local nj or pa place anyday and actually feed myself. Not tease myself

Imagine waiting for someone to go through all that effort, paying the (i imagine) ridiculous price and still being given something that won't even quell your hunger... No thanks! 😅

all that work, prep, schooling, genius, and all the other fluffy hype, and that blade of grass looks like a hair in my food... and I don't want to eat it now.

Poo

For $427, no thanks

Technically fabulous, but white fish, white asparagus, white sauce, white mousseline? 🤔 also, the caviar doesn’t belong on this dish IMO

I mean the presentation and everything looks amazing. Maybe because I'm Asian, but this food looks bland to me. Definitely looks pretty but dont think it will tickle my taste buds at all.

Ruined a nice fish

Wooow talk about overly worked

Pointless and off putting. Simply grill with butter and lemon. Eat. Done.