Sea Bream, Citrus Fruit/Peppers, Caramelized Ventrèche by Alain Ducasse
Semi-Dried Beetroot With Salted Squab, Three-Year-Old Pickled Cherries, and Hay Syhabout made a name for himself as something of an outsider, and he gets a charge out of using ingredients like cherries at unexpected times. Here, they’re preserved, which Syhabout hopes serves as a reminder that cooking techniques developed
Glazed Beetroot with Smoked Ox-Bone Marrow, Apples and Sorrel, Beetroot Sauce from Noma (René Redzepi)
Scrumptious lunch at Fiordland Lodge.
Seared prawns and Davidson plums at Orana.
Confit of Moulard Duck “Foie Gras” by Timothy Hollingsworth (French Laundry)
Churros with Dark Chocolate Sauce
Deep Fried Camembert, Blistered Tomatoes, Baby Marrow, Coriander Dressing もっと見る
Japanese Tai Fish Carpaccio with Daikon Radish｜金目鯛のカルパッチョ