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Singapore National Team World Champions
Singapore National Team
World Champions

The Inspiration of Fashion
The Inspiration of Fashion

Yuzu Meringue; Candied Citrus Salad; Hazelnut Sable; Praline Sorbet
Yuzu Meringue; Candied Citrus Salad;
Hazelnut Sable; Praline Sorbet

Lobster Roulade; Caviar Beurre Blanc; Seafood En-Concotte; Mussel Nage
Lobster Roulade; Caviar Beurre Blanc;
Seafood En-Concotte; Mussel Nage

Rabbit Rillettes; Foie Gras Tart; Pork Roulade; Quail & Chanterelle Terrine
Rabbit Rillettes; Foie Gras Tart;
Pork Roulade; Quail & Chanterelle Terrine

Yuzu Pate De Fruit; Orange Praline; Raspberry Marshmallow; Passion Fruit & Apple
Yuzu Pate De Fruit; Orange Praline;
Raspberry Marshmallow;
Passion Fruit & Apple



Stockholm Regional Team World Champions
Stockholm Regional Team
World Champions

Salmon with Blackened Halibut; Pickled Mackerel; Poached Lobster
Salmon with Blackened Halibut;
Pickled Mackerel; Poached Lobster

Apple Bavarois with caramelized apple compote on almond base; Buttermilk Ice-cream
Apple Bavarois with caramelized
apple compote on almond base;
Buttermilk Ice-cream

Milk panna cotta; Rhubarb Terrine; consommé & ice cream on rhubarb & strawberries
Milk panna cotta; Rhubarb Terrine;
consommé & ice cream on
rhubarb & strawberries

Strawberry wrapped lemon curd; milk chocolate cylinder on lemon & strawberry Swiss roll
Strawberry wrapped lemon curd;
milk chocolate cylinder on
lemon & strawberry Swiss roll

Almond paste with shiso cress rolled in cherry powder; Almond cake with dried cherry jelly
Almond paste with shiso cress
rolled in cherry powder;
Almond cake with dried cherry jelly



Switzerland Junior Team World Champions
Switzerland Junior Team
World Champions

Parsnip Volute; smoked duck; parsnip crisp; fermented garlic; apricot pearls, pernod & Saffron & nut cookie
Parsnip Volute; smoked duck;
parsnip crisp; fermented garlic; apricot
pearls, pernod & Saffron & nut cookie

Scampi. Kataifi dough with orange, coriander, egg yolk & Meaux mousse. Mustard seed biscuit & Beet puree
Scampi. Kataifi dough with orange,
coriander, egg yolk & Meaux mousse.
Mustard seed biscuit & Beet puree

Rabbit confit. Belpeknolle cream parfait, herbed bread crisp shallot, fennel & raspberries
Rabbit confit. Belpeknolle cream parfait,
herbed bread crisp shallot,
fennel & raspberries

Wild Mushroom Mousse. Roots, Sprouts; fluid gel, brioche & maple syrup
Wild Mushroom Mousse.
Roots, Sprouts; fluid gel,
brioche & maple syrup


Expressions of Excellence

Steamed Suet Pudding, Alberta Veal, Foie Gras. Piccalilli Relish.

Ryan O’Flynn, The Guild
Restaurant, Calgary.
H&L Magazine.
Steamed Suet Pudding, Alberta
Veal, Foie Gras. Piccalilli Relish.

Alberta Beef Tartar on Roasted Marrow.

Ryan O’Flynn, The Guild
Restaurant, Calgary.
H&L Magazine.
Alberta Beef Tartar on
Roasted Marrow.

Chomeur Pudding, Clotted Cream, Garam Masala.

Ryan O’Flynn, The Guild
Restaurant, Calgary.
H&L Magazine.
Chomeur Pudding, Clotted
Cream, Garam Masala.

Bocuse d’Or. Fish Platter.

Philip Tessier, The French Laundry
Restaurant, Yountville, CA, USA
Bocuse d’Or. Fish Platter.

Bocuse d’Or. Meat Platter.

Philip Tessier, The French Laundry
Restaurant, Yountville, CA, USA
Bocuse d’Or. Meat Platter.

Terrine of Quebec foie gras and pine smoked sturgeon; morels

Ryan O’Flynn, Westin Hotel
Edmonton, Alberta, Canada
Terrine of Quebec foie gras and
pine smoked sturgeon; morels

Sturgeon with textures of Beets and Caviar

Ryan O’Flynn, the Westin Starwood Hotel
Edmonton, Alberta, Canada
Sturgeon with textures of Beets and Caviar

Quivering Shrimp with Ants

Rene Redzepi. Noma,Tokyo
Camera: Kayoubidesu
Quivering Shrimp with Ants

Team Japan Buffet Presentation

Koshi Oyama & Kazumasa Yoshida
World Junior Pastry Champions 2015.
Rimini, Italy
Team Japan Buffet Presentation

Alberta Smoked Sturgeon and Quebec Foie Gras

Ryan O’Flynn, Westin Hotel
Edmonton, Alberta, Canada
Alberta Smoked Sturgeon and Quebec Foie Gras

Pan-fried French Scallop with pink & white beetroot & lemon jelly

Chef Mathieu Viannay
Cuisine & Wine Asia, Singapore
Pan-fried French Scallop with pink & white beetroot & lemon jelly

Sushi

Hideki Takayama, Bocuse d'Or, Team Japan
Sushi

Canadian Macaroon Nest with Cabane a sucre Maple Filling

Camera & Plate Ryan O'Flynn,
Westin Hotel, Edmonton, Alberta
Canadian Macaroon Nest with
Cabane a sucre Maple Filling

Butter Roasted Halibut with Wild Rice & Mushrooms

Camera & Plate Ryan O'Flynn,
Westin Hotel, Edmonton, Alberta
Butter Roasted Halibut with
Wild Rice & Mushrooms

Crab Tortellini

Byungkun Choi, Grand Hyatt Hotel, Seoul
Crab Tortellini

Foie Gras, seared Scallions & Gerigette with Jerusalem Artichoke puree

SHATEC, Singapore
Foie Gras, seared Scallions & Gerigette
with Jerusalem Artichoke puree

Honey Plum Tuna & Jalapeno Yellowtail

Japonaise Bistro, Edmonton
Camera: Avenue Magazine
Honey Plum Tuna & Jalapeno Yellowtail

Breadbox Smoked Mackerel with Roasted Celery Chutney

Food & Drink LCBO, Toronto
Breadbox Smoked Mackerel
with Roasted Celery Chutney

Apricot Mousse with Jasmine

David Malizia, Rome
Apricot Mousse with Jasmine

King Oyster Mushrooms with Salmon Roe

Heather Shaw, Toronto
King Oyster Mushrooms with Salmon Roe

Sesame Marinated Jellyfish

Frank Pabst; Blue Water Café, Vancouver
Sesame Marinated Jellyfish

Retro Cuisine – Crayfish Mousse

Manfred Muellers, Johannesburg
Retro Cuisine – Crayfish Mousse

Crispy spiced Sea Bass with Duo Oysters

Nuannapa Rattanakitsunthorn – Student
Westminster Kingsway College
Crispy spiced Sea Bass with Duo Oysters

Sichuan Pepper Chocolate Cake served with Brown Sugar Crumble & spiced Vanilla Sauce.

Jeffrey Lau, Macau
Sichuan Pepper Chocolate Cake served with
Brown Sugar Crumble & spiced Vanilla Sauce.

Lychee and Raspberry Composition

Ivan Wong & Ben Goh, Singapore
Lychee and Raspberry Composition

Kingfish marinated in Squid Ink with perfumed Fruit and Coconut

Brent Savage, Bentley Restaurant, NSW, Australia
Camera: Luke Burges
Kingfish marinated in Squid Ink
with perfumed Fruit and Coconut

Blackmore's pure-bread Wagyu Beef Fillet sous vide, with Morels & Bone Marrow

Peter Gilmore, Quay Restaurant, Sydney, Australia
Camera: Anson Smart
Blackmore's pure-bread Wagyu Beef Fillet
sous vide, with Morels & Bone Marrow

Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress

Ryan O’Flynn, Milestone Hotel, Kensington, London
Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress

Jelly of Goose Barnacles and Fresh White Beans

Kaldo Rodero, Spain
Jelly of Goose Barnacles
and Fresh White Beans

La Framboise

Kamel Guechida, L'Atelier at MGM Grand, Las Vegas
La Framboise
Camera: Jaime Biondo

Chocolate with Textures of Licorice and Anise with Grapefruit Coulis

Matt Taylor, Milestone Hotel, London
Chocolate with Textures of Licorice and Anise with Grapefruit Coulis

Buffet Plates

Yoshi Chubachi, Calgary
Buffet Plates

Kani Salad

Stephane Chevet, Shibuya, Las Vegas
Kani Salad
Camera: Jaime Biondo

Kaffir Lime Seared Scallops and Sweet Ginger Wasabi Fusion

T.J. Antell, Jia at Beau Rivage in Biloxi, Las Vegas
Kaffir Lime Seared Scallops and Sweet Ginger Wasabi Fusion
Camera: Jaime Biondo

A rendition in White Chocolate

Benjie Lanas, Pastry Alliance of the Philippines
A rendition in White Chocolate.

A Vat of Fish Stew

Harwood Arms, Fulham
A Vat of Fish Stew.

Hiramasa Kingfish

Peter Gilmore, Australia
Hiramasa Kingfish, smoked eel
and egg white pearls.

Lettuce and Gorgonzola

Marcella Hazen, Forest Hills NY
Lettuce and Gorgonzola.

Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter

Mark Bannon, Hong Kong
Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter

Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets

Matthew Grey, Fort William, Scotland
Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets

Japanese Sea Scallops

Denis Lartigue, Bangkok
Japanese Sea Scallops & Pan-fried Cauliflower
Summer Black Truffle & Parsley Coulis

Lemon Meringue Tart

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 Hageman
Truffled Hens Eggs with soldiers

le_turbot_grille_thumb.jpg

Henk Savelberg, Netherlands
Camera: Kees Hageman
Le Turbot Grillé aux asperges blanches
di Limbourg et morilles fraîches.
Asian Infused Ratatouille
Rudolf Muller, Hong Kong
Asian infused Ratatouille
Slow Braised U.S. Short Rib
Otto Weibel, Singapore
Slow braised U.S. Short Rib,
Pan-seared Goose Liver,
Lemongrass Reduction
Marinated Salmon
Fred Zimmerman, Canada
Marinated Salmon in a warm crépe
Cream & Cognac reduction.
Méli-Mélo Poissons
Philippe Mouchele, Japan
Méli-Mélo Poissons en Terrine au
Jus de Basilic et Tomates Confites.
Singapore
Singapore
Details to follow.
Cheese   Soufflé
Reggie Sim, Canada
Cheese Soufflé and Choke-Cherry
Sauce with Port.
Sugar   Sculpture
Clayton Folkers, Canada
A Sugar Sculpture in the manner of
Stained Glass.
Mousséline de Chou-Fleur
Jean-Claude Troisville, Japan
Mousséline de Chou-Fleur Safranée
Gelee Moelleuse à la Betterave et
Crépinettes de Pommes de Terre.
Potée de   Homard
Patrick Méhu, Japan
Fine Potée de Homard et
Saint-Jacques aux Truffes.
Penang
Penang
Details to follow.
Apple   Wood Smoked Pheasant Breast
Team Canada IKA 1992
Apple Wood Smoked Pheasant Breast
lined with Sweet Basil and Rosemary
served in its glace.