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Ryan O’Flynn, Milestone Hotel, Kensington, London
Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress
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Kaldo Rodero, Spain
Jelly of Goose Barnacles
and Fresh White Beans
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Kamel Guechida, L'Atelier at MGM Grand, Las Vegas
La Framboise
Camera: Jaime Biondo
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Matt Taylor, Milestone Hotel, London
Chocolate with Textures of Licorice and Anise with Grapefruit Coulis
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Yoshi Chubachi, Calgary
Buffet Plates
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Stephane Chevet, Shibuya, Las Vegas
Kani Salad
Camera: Jaime Biondo
|
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T.J. Antell, Jia at Beau Rivage in Biloxi, Las Vegas
Kaffir Lime Seared Scallops and Sweet Ginger Wasabi Fusion
Camera: Jaime Biondo
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Benjie Lanas, Pastry Alliance of the Philippines
A rendition in White Chocolate.
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Harwood Arms, Fulham
A Vat of Fish Stew.
|
Peter Gilmore, Australia
Hiramasa Kingfish, smoked eel
and egg white pearls.
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Marcella Hazen, Forest Hills NY
Lettuce and Gorgonzola.
|
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
|
Patrick Lin, Toronto
Steamed Fillet of Big Mouth Bass
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Cees Helder, Rotterdam
Camera: Kees Hageman
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
|
Otto Weibel, Singapore
Slow braised U.S. Short Rib,
Pan-seared Goose Liver,
Lemongrass Reduction
|
Fred Zimmerman, Canada
Marinated Salmon in a warm crépe
Cream & Cognac reduction.
|
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.
|
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.
|
Team Canada IKA 1992
Apple Wood Smoked Pheasant Breast
lined with Sweet Basil and Rosemary
served in its glace.
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