|
Royal de Foie Gras, Canelón de Módena con Espuma de Queso Pasiego y Crema de Col de La Bien Aparecida. |
Nacho Solana |
Solana |
España |
|
Cola de gamba roja hervida; pan con tomate ahogado en aceite de oliva virgen y hierbas de margen. Pargo sin piel ni espinas recubierto en polvo de cortezas de cerdo y jugo concentrado de las espinas con infusión de nopal. Sabores de Oriente |
Jose Carlos Fuentes |
Tierra- Valdepalacios |
España |
|
Cola de Gamba de Palamós Marinada, Fresas, Leche Fermentada, Almendra |
Jose Carlos Fuentes |
Tierra- Valdepalacios |
España |
|
Guiso de tendones de ternera con cigalas, cebollitas encurtidas y mini zanahorias |
Jose Carlos Fuentes |
Tierra- Valdepalacios |
España |
|
Cod tripe stew with saffron and puntalette risotto |
Gerhard Schwaiger |
Tristan |
Spain |
|
Poached Lamb Loin With Curry, Sauteed With Roasted Lime |
Gerhard Schwaiger |
Tristan |
Spain |
|
Poached Lamb Loin With Curry, Sauteed With Roasted Lime |
Gerhard Schwaiger |
Tristán |
España |
|
Cod tripe stew with saffron and puntalette risotto |
Gerhard Schwaiger |
Tristan Bistro |
España |
|
My “cima alla genovese” |
Luigi Taglienti |
Trussardi Alla Scala |
Italia |
|
Borage Pancakes Onto Clam Sauce |
Nicolás Ramírez |
Túbal |
España |
|
Fried Artichoke with Pio Negro Jowl, Fresh Mushrooms, Crayfish and Toasted Almonds |
Nicolás Ramírez |
Túbal |
Spain |
|
Salad of Raw Red Thistle and Oysters |
Nicolás Ramírez |
Túbal |
Spain |
|
Winter Vegetables Stew |
Nicolás Ramírez |
Túbal |
Spain |
|
Patorrillo |
Nicolás Ramírez |
Túbal |
Spain |
|
Tagliatelle with ragú and brochette of thrush uliassi |
Mauro Uliassi |
Uliassi |
Italy |
|
Tagliatelle with ragú and brochette of thrush uliassi |
Mauro Uliassi |
Uliassi |
Italia |
|
Crujiente Vegetal: Hojas Silvestres y Yogur de Cabra. |
Joachim Wissler |
Vendôme |
Germany |
|
Liquid escarole salad, buffalo cheese consommé, bread and anchovy shavings |
Antonino Cannavacciuolo |
Villa Crespi |
Italia |
|
Cabbage sushi with ginger foam and prawn ceviche |
Damiano Nigro |
Villa d´Amelia |
Italy |
|
Cabbage sushi with ginger foam and prawn ceviche |
Damiano Nigro |
Villa d´Amelia |
Italia |
|
Grilled freshwater eel with confited garlic |
Riccardo Camanini |
Villa Fiordaliso |
Italy |
|
Grilled freshwater eel with confited garlic |
Riccardo Camanini |
Villa Fiordaliso |
Italia |
|
Steamed Aubergines Marinated with Szechuan Pepper and Bigorre Black Pork Belly |
Adeline Grattard |
Yam´Tcha |
France |
|
Japanese Turnip, Grilled Salmon and Sesame |
William Ledeuil |
Ze Kitchen Galerie |
Francia |
|
Baby squid risotto with carpaccio and ink sauce |
Iván Sáez |
Zorzal |
Spain |