Guy Savoy

Guy Savoy

White Miso Black Cod-w/ pickled daikon, kale nests and miso aioli |

White Miso Black Cod

© Signe Birck. Dish by chef Ronny Emborg in The Wizard's Cookbook. Exclusive interview with the photographer here:

Airy meringue with rapeseed oil yellow beetroot sorbet & red oxalis. Incredible dish by Photo by by gastroart

Chef Gianfranco Chiarini

Chef Gianfranco Chiarini is a genius! Idea: (A walk in the woods) Mushroom duxelle, white truffle tofu, mustard sorbetto, combine celery and scallion powders with salt.

Duck foie gras from "les landes" roasted with sarawak pepper steamed rhubarb, strawberries from the garden with elderberry juice@ Le Cinq

Foie Gras by Eric Briffard @ Le Cinq. I have to admit when I had this I was in orgasmic heaven -