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Quiz about Dishes at Three Star Michelin Restaurants
Quiz about Dishes at Three Star Michelin Restaurants

Dishes at Three Star Michelin Restaurants Quiz


For more than 100 years, Michelin stars have been used to rank restaurants on the quality of their cuisine. Chefs everywhere strive for the ultimate goal of a three star rating. Let's peek at some of their amazing foods at these three-star restaurants.

A photo quiz by stephgm67. Estimated time: 4 mins.
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Author
stephgm67
Time
4 mins
Type
Photo Quiz
Quiz #
387,951
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
9 / 10
Plays
984
Awards
Top 5% quiz!
Last 3 plays: jojomama123 (7/10), Guest 68 (10/10), Guest 24 (10/10).
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Question 1 of 10
1. Quince located in San Francisco, CA: The restaurant was opened in 2003 by chef Michael Tusk and has featured California contemporary cuisine. In 2017, it was awarded its third Michelin star. One of its signature dishes is agnolotti pasta stuffed with Paine Farm squab. What kind of bird is squab? Hint


Question 2 of 10
2. The Fat Duck in London, England: This restaurant offers the guest a journey through food and gives them a map rather than a menu. Fun, creative dishes abound and one of the ones they are know for best is the "Sounds of the Sea". Served with a shell iPod to hear ocean noises, it is seafood on a bed of "sand" made from oil, breadcrumbs, and the bubble-like starch made from casava root. What is this ingredient that can also be found in some puddings? Hint


Question 3 of 10
3. Vendome: Bergisch in Gladbach, Germany: The chef at this restaurant has reinvented his local cuisine into "New German" fare. He offers things like miso brined farm eggs. One of his signature dishes is pork braised with lovage. What is this lovage with which he works? Hint


Question 4 of 10
4. Joel Robuchon Restaurant in Singapore: Joel Robuchon has more Michelin stars across his restaurants than any other chef. As of 2017, he has 30 stars. This restaurant in Singapore in Resorts World features French haute cuisine. It, along with his other locales, is known for the incredibly rich, smooth, and buttery potatoes called Robuchon Potato Puree. What is the secret tool used to get this texture? Hint


Question 5 of 10
5. Alinea in Chicago, Illinois: The chefs who started this restaurant in 2005 experimented with food, fun... and science. One of the more popular dishes in this Michelin three star restaurant is the edible green apple balloon (pictured here) filled with helium and tied with a string made of dehydrated apple string. What is this type of cooking called that involves physics and chemistry? Hint


Question 6 of 10
6. El Celler de Can Roca in Girona, Spain: The Roca brothers opened this restaurant in 1986 and focus on creative Spanish cooking featuring the local countryside and perfumes. One of the first treats a guest gets is a bonsai tree on which there are hanging local caramelized fruit. They are stuffed with anchovies rather than pimentos. What is this local delicacy? Hint


Question 7 of 10
7. T'ang Court in Hong Kong: This restaurant is one of only a handful of Cantonese restaurants to earn three Michelin stars. They serve tastes relevant to the Tang dynasty that ruled China between the years 600 and 900. One of their sought-after dishes is geoduck with star fruit. What kind of animal is geoduck? Hint


Question 8 of 10
8. La Pergola in Rome, Italy: This restaurant sits on a hill overlooking the city of Rome with museum-quality artwork throughout. The chef, Heinz Beck, is known for several dishes including his take of fagottelli carbonara. Carbonara sauce is known to include cream, egg, and what meat product? Hint


Question 9 of 10
9. L'Ambroisie in Paris, France: Bernard Pacaud and his son Mathieu provide classical, beautiful French dishes in an a la carte fashion. One of the more popular starting courses is escargot with a thick garlic sauce. What kind of shelled gastropod is the main ingredient? Hint


Question 10 of 10
10. Masa in Manhattan, New York: This restaurant features Japanese food and sushi that aims to capture all of one's senses. One of the most expensive restaurants in the world, only the finest ingredients are utilized. What highly marbled beef from the Wagyu cattle of Japan is found in the recipes calling for steak? Hint



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Most Recent Scores
Mar 27 2024 : jojomama123: 7/10
Mar 21 2024 : Guest 68: 10/10
Mar 21 2024 : Guest 24: 10/10
Mar 16 2024 : Dagny1: 10/10
Mar 14 2024 : Guest 172: 9/10
Mar 13 2024 : Dizart: 9/10
Mar 02 2024 : Guest 173: 10/10
Feb 22 2024 : Guest 50: 10/10
Feb 19 2024 : Guest 37: 9/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. Quince located in San Francisco, CA: The restaurant was opened in 2003 by chef Michael Tusk and has featured California contemporary cuisine. In 2017, it was awarded its third Michelin star. One of its signature dishes is agnolotti pasta stuffed with Paine Farm squab. What kind of bird is squab?

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.
2. The Fat Duck in London, England: This restaurant offers the guest a journey through food and gives them a map rather than a menu. Fun, creative dishes abound and one of the ones they are know for best is the "Sounds of the Sea". Served with a shell iPod to hear ocean noises, it is seafood on a bed of "sand" made from oil, breadcrumbs, and the bubble-like starch made from casava root. What is this ingredient that can also be found in some puddings?

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.
3. Vendome: Bergisch in Gladbach, Germany: The chef at this restaurant has reinvented his local cuisine into "New German" fare. He offers things like miso brined farm eggs. One of his signature dishes is pork braised with lovage. What is this lovage with which he works?

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.
4. Joel Robuchon Restaurant in Singapore: Joel Robuchon has more Michelin stars across his restaurants than any other chef. As of 2017, he has 30 stars. This restaurant in Singapore in Resorts World features French haute cuisine. It, along with his other locales, is known for the incredibly rich, smooth, and buttery potatoes called Robuchon Potato Puree. What is the secret tool used to get this texture?

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.
5. Alinea in Chicago, Illinois: The chefs who started this restaurant in 2005 experimented with food, fun... and science. One of the more popular dishes in this Michelin three star restaurant is the edible green apple balloon (pictured here) filled with helium and tied with a string made of dehydrated apple string. What is this type of cooking called that involves physics and chemistry?

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.
6. El Celler de Can Roca in Girona, Spain: The Roca brothers opened this restaurant in 1986 and focus on creative Spanish cooking featuring the local countryside and perfumes. One of the first treats a guest gets is a bonsai tree on which there are hanging local caramelized fruit. They are stuffed with anchovies rather than pimentos. What is this local delicacy?

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.
7. T'ang Court in Hong Kong: This restaurant is one of only a handful of Cantonese restaurants to earn three Michelin stars. They serve tastes relevant to the Tang dynasty that ruled China between the years 600 and 900. One of their sought-after dishes is geoduck with star fruit. What kind of animal is geoduck?

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.
8. La Pergola in Rome, Italy: This restaurant sits on a hill overlooking the city of Rome with museum-quality artwork throughout. The chef, Heinz Beck, is known for several dishes including his take of fagottelli carbonara. Carbonara sauce is known to include cream, egg, and what meat product?

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.
9. L'Ambroisie in Paris, France: Bernard Pacaud and his son Mathieu provide classical, beautiful French dishes in an a la carte fashion. One of the more popular starting courses is escargot with a thick garlic sauce. What kind of shelled gastropod is the main ingredient?

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.
10. Masa in Manhattan, New York: This restaurant features Japanese food and sushi that aims to capture all of one's senses. One of the most expensive restaurants in the world, only the finest ingredients are utilized. What highly marbled beef from the Wagyu cattle of Japan is found in the recipes calling for steak?

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.
Source: Author stephgm67

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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