Ryan O’Flynn, The Guild Restaurant, Calgary. H&L Magazine.
Steamed Suet Pudding, Alberta Veal, Foie Gras. Piccalilli Relish.
|
Ryan O’Flynn, The Guild Restaurant, Calgary. H&L Magazine.
Alberta Beef Tartar on Roasted Marrow.
|
Ryan O’Flynn, The Guild Restaurant, Calgary. H&L Magazine.
Chomeur Pudding, Clotted Cream, Garam Masala.
|
Philip Tessier, The French Laundry Restaurant, Yountville, CA, USA
Bocuse d’Or. Fish Platter.
|
Philip Tessier, The French Laundry Restaurant, Yountville, CA, USA
Bocuse d’Or. Meat Platter.
|
Ryan O’Flynn, Westin Hotel Edmonton, Alberta, Canada
Terrine of Quebec foie gras and pine smoked sturgeon; morels
|
Ryan O’Flynn, the Westin Starwood Hotel Edmonton, Alberta, Canada
Sturgeon with textures of Beets and Caviar
|
Rene Redzepi. Noma,Tokyo Camera: Kayoubidesu
Quivering Shrimp with Ants
|
Koshi Oyama & Kazumasa Yoshida World Junior Pastry Champions 2015. Rimini, Italy
Team Japan Buffet Presentation
|
Ryan O’Flynn, Westin Hotel Edmonton, Alberta, Canada
Alberta Smoked Sturgeon and Quebec Foie Gras
|
Chef Mathieu Viannay Cuisine & Wine Asia, Singapore
Pan-fried French Scallop with pink & white beetroot & lemon jelly
|
Hideki Takayama, Bocuse d'Or, Team Japan
Sushi
|
Camera & Plate Ryan O'Flynn, Westin Hotel, Edmonton, Alberta
Canadian Macaroon Nest with Cabane a sucre Maple Filling
|
Camera & Plate Ryan O'Flynn, Westin Hotel, Edmonton, Alberta
Butter Roasted Halibut with Wild Rice & Mushrooms
|
Byungkun Choi, Grand Hyatt Hotel, Seoul
Crab Tortellini
|
SHATEC, Singapore
Foie Gras, seared Scallions & Gerigette with Jerusalem Artichoke puree
|
Japonaise Bistro, Edmonton Camera: Avenue Magazine
Honey Plum Tuna & Jalapeno Yellowtail
|
Food & Drink LCBO, Toronto
Breadbox Smoked Mackerel with Roasted Celery Chutney
|
David Malizia, Rome
Apricot Mousse with Jasmine
|
Heather Shaw, Toronto
King Oyster Mushrooms with Salmon Roe
|
Frank Pabst; Blue Water Café, Vancouver
Sesame Marinated Jellyfish
|
Manfred Muellers, Johannesburg
Retro Cuisine – Crayfish Mousse
|
Nuannapa Rattanakitsunthorn – Student Westminster Kingsway College
Crispy spiced Sea Bass with Duo Oysters
|
Jeffrey Lau, Macau
Sichuan Pepper Chocolate Cake served with Brown Sugar Crumble & spiced Vanilla Sauce.
|
Ivan Wong & Ben Goh, Singapore
Lychee and Raspberry Composition
|
Brent Savage, Bentley Restaurant, NSW, Australia Camera: Luke Burges
Kingfish marinated in Squid Ink with perfumed Fruit and Coconut
|
Peter Gilmore, Quay Restaurant, Sydney, Australia Camera: Anson Smart
Blackmore's pure-bread Wagyu Beef Fillet sous vide, with Morels & Bone Marrow
|
Ryan O’Flynn, Milestone Hotel, Kensington, London
Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress
|
Kaldo Rodero, Spain
Jelly of Goose Barnacles and Fresh White Beans
|
Kamel Guechida, L'Atelier at MGM Grand, Las Vegas
La Framboise
Camera: Jaime Biondo
|
Matt Taylor, Milestone Hotel, London
Chocolate with Textures of Licorice and Anise with Grapefruit Coulis
|
Yoshi Chubachi, Calgary
Buffet Plates
|
Stephane Chevet, Shibuya, Las Vegas
Kani Salad
Camera: Jaime Biondo
|
T.J. Antell, Jia at Beau Rivage in Biloxi, Las Vegas
Kaffir Lime Seared Scallops and Sweet Ginger Wasabi Fusion
Camera: Jaime Biondo
|
Benjie Lanas, Pastry Alliance of the Philippines
A rendition in White Chocolate.
|
Harwood Arms, Fulham
A Vat of Fish Stew.
|
Peter Gilmore, Australia
Hiramasa Kingfish, smoked eel and egg white pearls.
|
Marcella Hazen, Forest Hills NY
Lettuce and Gorgonzola.
|
Mark Bannon, Hong Kong
Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter
|
Matthew Grey, Fort William, Scotland
Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets
|
Denis Lartigue, Bangkok
Japanese Sea Scallops & Pan-fried Cauliflower Summer Black Truffle & Parsley Coulis
|
David Everitt-Matthais, Cheltenham
Lemon Meringue Tart
|
Patrick Lin, Toronto
Steamed Fillet of Big Mouth Bass
|
Cees Helder, Rotterdam
Camera: Kees Hageman Truffled Hens Eggs with soldiers
|
Henk Savelberg, Netherlands
Camera: Kees Hageman Le Turbot Grillé aux asperges blanches di Limbourg et morilles fraîches.
|
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.
|
Singapore
Details to follow.
|
Reggie Sim, Canada
Cheese Soufflé and Choke-Cherry Sauce with Port.
|
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.
|
Patrick Méhu, Japan
Fine Potée de Homard et Saint-Jacques aux Truffes.
|
Penang
Details to follow.
|
Team Canada IKA 1992
Apple Wood Smoked Pheasant Breast lined with Sweet Basil and Rosemary served in its glace.
|
|