レモン
Escalopes of duck foie gras on a confit of Provence figs with salt butter caramel
Daniel Friess
Veal with Apple and Truffle Millefeuille
Massimiliano Valenzi
Diver Sea Scallops scented with Vanilla, Citrus and Spices, Caramelized Belgian Endive, Preserved Cherries, Mache and Mint
Carrie Nahabedian
Icelandic langoustines glazed with rhubarb and apples
Hákon Már Örvarsson
Lobster Ceviche
Massimiliano Valenzi
Emanuele Scarello