(upbeat music)
- Hello, and welcome to the channel.
- Today, we're going to eat dishes
from such a significant moment in time
that it made history.
- The catch is we don't know what that moment
or what that menu from history is,
but our chef Ebbers does.
(peppy music)
- We've done a couple of these now.
This is the third in the trio
and it is a five course menu
that you'll be feasting on.
- It's gonna be a good day.
- First course, gonna sort you out
with a few canapes and a little glass of champagne.
- Whoa, whoa, whoa, whoa. Ebbers, this is a cooking format.
(Jamie laughing)
These are pre-made.
- Plenty of cooking to follow.
- What a way to start the day.
- Breakfast.
- But I want you to be very comfortable
on the side and enjoy the entire experience today.
- Are you dropping some Laurent-Perrier?
- Literally only the finest champagne
for this particular menu.
- Ebbers doesn't splash out that easily.
So there's gotta be a clue.
- I just want you to be comfortable over there
while I kind of distract you
with the canopes and champagne
so I can crack on with the first course.
- I'll take this one first.
- Okay. I'll take, I'll take this one first.
- The first course is a lobster salad
with Julianne of mango and pear
tossed together with the French dressing.
Oil, little bit of mustard, salt, pepper, and vinegar;
I'm gonna use lemon juice.
- That's not vinegar.
- Nobody is-
It is our form of acid
- Pear and mango Julianne
I would say is unusual, so we're not going classic.
- Apart from the Julianne bit,
doesn't it sound very French?
- No. So at the moment I'm getting posh, high end vibes.
- Yeah.
- Lobster!
- Lobster and mango?
It's important to point out as well
as these hints and clues come in.
You guys play along.
If you think you've got it, comment down below,
and also let us know what time you think you got it.
- Cause I'd love to see you beat Barry and Jamie
the question is today, do you want to win or to lose?
So I'm making just a very tiny portion of this.
A few rocket leaves, frizze, whether it's lobster
or you could just do with some prawn.
It's a beautiful, simple throw together dish,
and it is the fruity with kind of the sweet lobster meat,
which I'm just going to slice.
- Does this dish have a name?
- Lobster salad with Julianne.
- Oh!
- Okay.
- Interesting.
- I love it when chefs do that though. Oh, it's such a simple salad just to throw together
on a summer's evening.
- First of all--
- First of all, find a lobster.
- Which is why I said you can easily do this with prawns
whack 'em out the freezer.
You can grill them, so they're hot.
In this instance, they're not they're cold.
- So, he hasn't given us the name of this salad,
which I wonder, 'cuz Waldorf salad is a very--
- Yes
- Like there's a moment of history with that.
I wonder if the name would give this away.
- By tossing it all together in a bowl,
every last bit is dressed
with that gorgeous French dressing,
and then topped with fresh lobster.
Super simple; garnished with a claw.
Simplicity at its best!
Canopes and champagne down,
the first corse has been served.
Probably time for your first clue.
- Ooh!
- The venue of this menu--
- The venue's menu.
- Was a symbol of agreement and harmony between two nations.
- The venue was a-?
- The venue of this menu was a true symbol
- Symbol. - Symbol.
- Of harmony and agreement between two nations.
- It's French, it's posh.
- It's not French. It's posh.
- I think it's French.
- No, I don't think it's French.
- French dressing. It's got a cro-monsieur on the plate.
We're drinking French champagne.
- Well, I don't--
Harmony and agreement between two nations
makes it more difficult.
If it was lots of nations, I think I'd have more of a steer.
- Let me move on to the main course.
Beef Tornado with pepper corn sauce, potato croquette,
and then carrot and spinach sobriquet.
So, I'm gonna start cooking the steak
in clarified butter.
So you can get a nice high heat, and obviously cooking
in butter is the best way.
- That's what my heart says.
- Heavily seasoned our beef fillet,
which you can see has been cut from the fillet,
so you get that classic tornado shape.
- This is fancy.
- Is the location a posh hotel?
- I think it's bigger than that.
I've got one idea.
- Have you? I've got nothing.
- And then at this stage, I'm gonna add in garlic
and Rosemary and we'll use that to baste the beef
- TikTok baste, as it's now known.
- What?
- That's just what everyone does on TikTok:
"I can cook steak, watch" and then they just
baste it. - Baste it.
- Yeah, baste.
- And now for that beautiful colour, I'm gonna just place it
onto a baking tray.
- Whoa!
- Throw it onto a baking tray.
I nearly used a word there - would've given it away.
- What word would you have said
that would have given it away?
- So classic French cooking:
this is the kind
of thing that you might even see in our little yellow book.
- The dish can't be that old if you're using mango.
'Cuz mango would have been hard to get, get a hold of
- Yeah. - Hundreds of years ago.
- For me, this puts me in the last--
within the last century. I reckon from the 1920s onwards.
- Now going heavy on black pepper, really heavy.
- He doesn't make those sort of mistakes.
- And Brandy.
So you've got all those wonderful beefy juices,
you've got the garlic, the Rosemary, now the shallot,
the black pepper, and then we add beef stock.
- Decent.
- Let that reduce right down
before finishing with cream.
Classically, it would also have a little bit of port;
I forgot that.
This dish was served with potato croquettes,
which is mashed potato.
I'm gonna enrich with a little bit of butter.
Season well, and then pass through flour, egg
and bread crumbs before frying off on our clarified butter.
What we are doing is recreating the menu
as printed in that book from a very specific date.
But if we're thinking about the topic as a whole,
it kind of began in 1969, to give you some kind
of ballpark figure on the era we are talking of.
- Okay.
What began in 1969? We walked on the moon.
- These potato croquettes had truffle
and slivered almonds in them.
Very little expense, if any was spared in this menu.
- Ooh!
- No, don't you, don't don't don't don't pretend!
- Oh no, I've got a route.
I've got a route.
- He's got a route?
- I've got a route!
It might be the wrong route,
I could always turn around later.
- Today this is an absolute privilege to be stood here,
sipping champagne, and recreating this menu,
because there were top chefs - top, top chefs -
who would've been involved in this menu.
- It's a celebration, isn't it?
- Oh yeah.
- It's a, it's a big celebration.
- Big on this, this is a big deal.
- For a lot of people, or for a few people?
- Mm!
- I mean, it's a beautiful looking plate,
but he didn't take 10 minutes to plate it up.
- No, no, I hear you.
- The vegetable dish was carrot and spinach sobriquet.
- Okay. - What's a sobriquet?
- Yeah. What's a sobriquet?
- Vegetable fritters kind of thing.
While I'm making the sobriquet,
would you like a second clue?
- Yes! - Yes, please.
- I'd be interested to know if anyone at home
has already got any kind of idea where we're at?
- Surely not.
- Clue number two, and this is open to interpretation,
but the guests eating this menu, would've been
awarded freedom and liberty, ability to go
about things more productively; truly revolutionary.
- Because they ate a lobster salad?
- Yeah. Good for you! - Lot's of--
Lots of cryptic words - does it help?
Egg yolk, spinach, carrot,
thick bechamel,
and then we'll shape them into patties that we can fry.
Again, in clarified butter.
Classic seasoning with spinach: nutmeg.
- I, I, I know, I think I know what the revolutionary event
may have been, and maybe what we're celebrating.
- Nations, not countries.
They said we're gonna get it from that.
- Stop it! - Stop it!
- Stop it! - That's annoying?
- Stop it.
- That's really annoying.
- Yeah.
- He made, he made a statement: loud bang.
I was annoying, but... what is going on?!
Did this event really happen, or is fictional?
- This event really happened.
Just before I serve,
it's worth addressing the fact that all of these courses
were accompanied by fine wines from the cellar.
Our budget couldn't stretch to a 1979 Chablis,
so you're gonna have to make do with your champagne.
Plate up: super simple, lots of effort in this preparation,
but simple to plate.
And the paper menus of this feast
are still reaching hundreds, if not thousands
of pounds at auction today.
- What?
- Why?
- Beef tornado, pepper sauce,
carrot and spinach sobriquet,
and truffle potato croquettes.
- God, that looks amazing.
- All cooked in clarified butter, so offset
with a seasonal salad.
- A spectacular menu to an event? I have no idea!
(upbeat music)
- In the menu would've been a selection of French cheeses
and finished with a plate of seasonal fruit.
As if that wasn't enough, it was followed up
with petit fours and the optional cigar.
- I've just realised: we're now at the end of the video.
I thought we had two more courses left to work it out.
- Yeah, where's- where's dessert gone?
- There's course four, there's course five.
- You have- no, I thought we had time!
- Chocolate petit: four, plus the optional cigar.
- I have one more clue for you.
(stressed groan)
- As you can see: quite a lot of food
but this menu would've been served for up to
a hundred guests by a team of just six
working under pressure to deliver that menu.
- No, that's not it. That's not it.
- That is it.
- Oh-
- Yeah, exactly.
(humming 'Under Pressure')
- The question is: do you guys at home have any idea?
Comment down below the time code
at which you think you might have got it.
- And if you've Googled it, you've cheated.
- Yeah, yeah.
- It doesn't count.
(funky music)
- The last time something like this happened was 2003.
- Ah! Yep, yep, yep, yep, yep
(happy vocalisations) - Drop nose into that:
funky cheeses.
- That's real funky.
- Confident.
- I just don't- I've got nothing. I've got-
this is embarrassing.
- Right, you've both written down an answer.
- And it's very wrong.
- What I was hoping, was that from the sidelines
you'd be able to lounge around with your champagne
and occasionally check in on what I'm doing over here
and take it all on board.
- Ah!
- Because-
- No, no, no! - No! No! No!
- No!
No.
- Doesn't make sense still.
- Well, there you go.
- Reveal your answers.
What have you got?
- Oh-
Yeah, that's what it is;
that makes so much sense. - Concord
- And this was the menu from the final flight.
- Well done!
- That makes so much more sense than something
about women's rights oriental express.
I panicked, but Jamie's right, that's right.
Well done.
- But I can reveal that this was one
of the menus served on board Concord.
It happened to be in 1995, not its last flight.
- Yeah.
- But it was one leg of its first round the world flight.
- Well done. Well done
- Flight?
- Flight.
- Yes.
- It all makes so much sense, now.
- Aeroplane food-
- Yeah.
- At the highest notch; the word Concord literally
means agreement and harmony between
- Yeah. - two nations.
And it was between Britain and France.
- Okay. Okay.
- And this menu was exclusive, regularly changed,
but this was the one of that particular flight
between New York and Toluse.
And the boom and the board was somewhat Sonic.
- Cheers.
- Bon appetite.
- That truffle croquette is so good,
and the sobriquet is just so classic French.
- Jay got it this time, but did you get it?
If you got it, let us know what clue gave it away
and what time you got it by commenting down below.
- And if you want us to recreate more menus from history
then give the video a like, so we know to make them
- Stressful.
- Iconic.
- But we're barely a minute into this video,
and we've got two courses.
We're barely two minutes into this video,
we've got two courses.
But barely seven minutes into the video.
- We're a mere two minutes, 23 seconds into this video.
(laughter)
- Look it's taken Ebbers five minutes
to get two courses on the table.
- Come on, hurry up mate.