Chef

Kei
Kobayashi
Michele
Abbatemarco
Fabio
Abbattista
Luca
Abbruzzino
Francesco
Acquaviva
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Inaki
Aizpitarte
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
Ugo
Alciati
Franco
Aliberti
Josean
Alija
Beppe
Allegretta
Yannick
Alléno
Matteo
Aloe
Giuseppe
Amato
Gaggan
Anand
Pasta and beans with a mussel emulsion
Ciabattoni with oyster, onion, vinegar, seaweed juice and lavaret roe
La riccia
Cold fusion
For the pizza dough
Different textures of arctic snowgrouse
Tomato sauce, aromatic herbs and a bed of capers
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot