Expressions of Excellence
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Mark Hix, London
Squid with Chickpeas, Bacon and Salsa
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Mark Bannon, Hong Kong
Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter
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Matthew Grey, Fort William, Scotland
Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets
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Denis Lartigue, Bangkok
Japanese Sea Scallops & Pan-fried Cauliflower
Summer Black Truffle & Parsley Coulis
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David Everitt-Matthais, Cheltenham
Lemon Meringue Tart
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Patrick Lin, Toronto
Steamed Fillet of Big Mouth Bass
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Cees Helder, Rotterdam
Camera: Kees Hagerman
Truffled Hens Eggs with soldiers
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Henk Savelberg, Netherlands
Camera: Kees Hageman
Le Turbot Grillé aux asperges blanches
di Limbourg et morilles fraîches.
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Rudolf Muller, Hong Kong
Asian infused Ratatouille
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Otto Weibel, Singapore
Slow braised U.S. Short Rib,
Pan-seared Goose Liver,
Lemongrass Reduction
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Fred Zimmerman, Canada
Marinated Salmon in a warm crépe
Cream & Cognac reduction.
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Philippe Mouchele, Japan
Méli-Mélo Poissons en Terrine au
Jus de Basilic et Tomates Confites.
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Singapore
Details to follow.
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Reggie Sim, Canada
Cheese Soufflé and Choke-Cherry
Sauce with Port.
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Clayton Folkers, Canada
A Sugar Sculpture in the manner of
Stained Glass.
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Jean-Claude Troisville, Japan
Mousséline de Chou-Fleur Safranée
Gelee Moelleuse à la Betterave et
Crépinettes de Pommes de Terre.
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Patrick Méhu, Japan
Fine Potée de Homard et
Saint-Jacques aux Truffes.
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Penang
Details to follow.
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Team Canada IKA 1992
Apple Wood Smoked Pheasant Breast
lined with Sweet Basil and Rosemary
served in its glace.
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