Naranja
halibut ceviche kaburamaki with cucumber, avocado, baked tomatoes and jalapeno mayo
Eyþór Mar Halldórsson
Diver Sea Scallops scented with Vanilla, Citrus and Spices, Caramelized Belgian Endive, Preserved Cherries, Mache and Mint
Carrie Nahabedian
Philippe Brito
David Pierre
Satted Apricot Mascarpone cake
Jeffery Koo
Chocolate-Almond Parfait
David Ducamp
Calvados Crème Fraîche Parfait with Granny Smith Sorbet, Spiced Gingerbread and Caramelised Apple
Régis Beauregard
Sacher Torte
Marc Gascons Diaz
Orange, white chocolate, yogurt and Nordic bucktorn
Ísak Vilhjálmsson
White Fireworks Chocolate Cream with Apricot Calamansi Marmelade
Chris Cheng
Yuzu & Raspberry
Nicolas Blouin
Plain Chocolate Log
Bruno Montcoudiol