Limón Triturado
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
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
Icelandic langoustines glazed with rhubarb and apples
Hákon Már Örvarsson
Lobster Ceviche
Massimiliano Valenzi
Emanuele Scarello
Chocolate, Coconut and Raspberry Lollies
Angelo Musa
Chervil, yuzu & salty almond chocolate bonbons
Tom Van de veen
Summer Lollies
Michel Viollet
Peaches & Rye
Lauren Festa
Wild Strawberry Ice Cream in a Cone
Maria Ohlin