After leaving Tragabuches in Ronda where he fostered his first great triumphs, Dani García continues his unstoppable ascension towards success at the new, luxurious Gran Hotel Meliá Don Pepe. Here, in its spacious kitchens and with the support of an irreproachable team, he enjoys maximum freedom to express himself. This mille-feuille of foie gras, one of the first dishes created by Dani García, pays homage to Martín Berasategui, with whom Dani worked for eight months.

After having worked for years with Guy Savoy, William Ledeuil opened one of the most interesting restaurants in France in 2001. Ledeuil instilled in it a very personal style, based on dishes that are decidedly European, but rich in Asian aromas and flavors. His philosophy is perfectly illustrated by this Brittany lobster with a soup of mussels, sea snails, shrimp, lime leaves and oil, miso, baby corn, Thai basil, shitake mushrooms and Chinese cilantro. A masterpiece!

Michel Portos was sous-chef with Michel Troisgros for four years in Roane, then opened his own restaurant, Côté Théâtre, in Perpignan, before finally settling down at the Saint-James in Bouliac. The beef head, boiled for hours to obtain a very tender texture that contrasts with the crispy anchovies, acquires flavorful nuances not unlike cod tripe thanks to the intense flavor of the anchovy ice cream. The dish is finished with a few arugula leaves and a tomato half. Grandiose.

After working in Montpellier with Jacques and Laurent Pourcel and in Paris with Alain Passard and Jean-Pierre Vigato, Nicolas Le Bec transferred to Lyon to become chef of La Cour des Loges before opening his own restaurant in the middle of the Presqu’île. Le Bec is one of the best interpreters of classic bourgeois cuisine, revisited today. This brilliant dish is a light version of potatoes, Asetra caviar and fresh watercress over a cream of shallot confit with acidic aromas.