Dishes at Three Star Michelin Restaurants Quiz

Answer: Young pigeon

Squab are young pigeons that have never flown. They are raised domestically and the parents are fed a diet rich in grains. As the young pigeons reach around one pound and have still not started to fly, they are butchered and sold. The result is a dark, delicate meat that is low in sodium and high in protein. Because these birds are hard to raise, the price of squab is rather high compared to other domesticated fowl. Paine Farms in Carnaros, California is known for having some of the best squab available.

The chefs at Quince use it as part of their filling, along with fava beans, in the ravioli-like agnolotti pasta.

Answer: Tapioca

Heston Blumenthal opened the restaurant in 1995 and based the food selection on the whimsy of children's books such as "Alice in Wonderland". He offered selections such as mock turtle soup with melting watches, bacon and egg ice cream, and his famous "Sounds of the Sea".

This dish is made with thinly sliced tuna garnished with oyster leaves and pickled seaweed and sits on a bed of "sand" made from tapioca, oil, and breadcrumbs. Tapioca is the starch extracted from casava root found in Africa or South America.

It can be made into small bubbles which are often found in pudding or desserts such as this one. It is no wonder he received his third Michelin star in 2017 as diners ate this dish listening to iPods full of wave sounds and had real white sand under glass placed on their table.

Answer: Herb

Joachim Wissler is the chef at this Michelin three star restaurant on the grounds of an 18th century hotel near Cologne, Germany. He has re-invented the German fare and has created simple, yet elegant, dishes such as a cheese platter with smoking hay. Yes, hay is actually discreetly smoking on a side dish to give the cheese a certain flavor.

He braises his supreme of pork with lovage. This is a local herb whose leaves can be grated and its celery-like taste makes a delicious addition to sauces. Its seeds, also, can be used as a spice and the plant has been utilized for hundreds of years for its medicinal purposes, such as curing indigestion.

Answer: Fine sieve

This restaurant, located in Singapore, is one of the many started by Joel Robuchon. It features elegant French dishes such as salmon tartare topped by Imperial caviar. There is a certain side dish that is featured prominently here as well and it is the potato puree.

The chefs use a small potato called a Ratte and boil and peel them. They then cube the potatoes and start adding fine French butter at an almost 2:1 ratio. Once milk is added they then manually pass the puree through a fine sieve at least two to three times to give it a velvet-like texture.

The final product is so rich that only a small portion is served to each guest.

Answer: Molecular Gastronomy

Owners Grant Achatz and Nick Kokonas opened the restaurant in 2005 and served customers a show as well as dinner. They practiced molecular gastronomy where they used science to transform the taste and texture of food. Found on their menus were the amazing edible balloon along with goat cheese ash which was transformed into an edible concrete with graffiti sprayed upon it. Traditional sauces were served instead as foams or hard ribbons.

In 2016 the pair decided to keep some of the menu but to change out many of the selections to more closely focus on flavor and plating rather than science.

The more popular dishes, such as veal cheek in curry with Thai flavoring, remain.

Answer: Olives

Olive trees, that can grow to be hundreds of years old, abound in the countryside of Spain and produce green olives that are used for making olive oil or for adding to recipes and food dishes. The Roca brothers take these fruits high in anti-oxidants and caramelize them in sugar water and stuff them with anchovies.

They then hang them on a tiny bonsai olive tree and deliver it to the table. This Michelin three star restaurant is also known for such things as Iberian suckling pig and truffle bonbons.

The staff at the restaurant also experiment with different perfumes such as spraying the guests lightly with a lemon scent as they eat certain desserts at the end of the meal.

Answer: Clam

Geoducks are giant clams that live in the Pacific Ocean near the Northwestern part of the United States. Their firm flesh has a distinctive, salty taste and they are highly prized by the Chinese. A single live geoduck can be sold for as much as $300 USD.

At T'ang Court they are seasoned with traditional spices and served a variety of ways. The restaurant can also add them, along with abalone, to their congee, which is a form of rice pudding. Winter melons also abound on the menu and can be served as a soup or stuffed with meat.

Answer: Bacon or ham

Chef Beck has been at the restaurant since 1994 and serves a menu full of Mediterranean cuisine. Along with the food there is a huge wine list and the water list alone has over 45 selections. His take on pasta carbonara is different in that the sauce is inside the pasta pouches instead of on top.

He makes his own pasta and then stuffs it with a creamy cheese sauce and tops the whole dish with a bacon and veal stock dressing. The bacon is the nod to his version of carbonara since the traditional recipe calls for cream, egg, and bacon or ham mixed together and served atop the pasta. Visitors can also find dishes like fish with licorice crust or beef tartar with veal jelly.

The various oils and vinegars are all made locally and make a nice touch to the homemade breads.

Answer: Snail

Escargots are made from large land snails and they have a rich, almost butter-like taste. The French, in particular, are known to eat this delicacy and over 40,000 metric tons of snails are consumed there each year. At L'Ambroisie the snails are covered in a thick garlic and bean sauce that can also be used as a dip for the fresh bread.

The chefs at the restaurant produce a variety of dishes including langoustine with sesame and curry sauce. All of the food is made in very traditional methods and the only modern appliance in the whole kitchen is a blender.

Answer: Kobe

With the average price of a meal at Masa averaging almost $600 per person, it is no surprise that only the finest ingredients are brought into the kitchen. Kobe beef, at $100 per pound, is from cattle of the Wagyu variety in Kobe, Japan where the cows are massaged daily and fed beer and special grain. Kobe steaks, as well as seafood, are utilized in the Japanese main courses as well as the sushi.

The various ingredients in the sushi are changed frequently at Masa depending on the season and weather conditions.

The very-rare hinoki wood sushi bar is sanded daily to give it the right veneer and to focus the customer's attention on the food.