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David Chang
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David Chang
Angelica Giannuzzi
Jason Atherton
Iginio Ventura
Alessio Galli
Angela Hartnett
Mariano Guardianelli
Ferran Adrià
Anna Sartori
Sophie Lair-Costet
Pier Giorgio e Luca Parini
Giuseppe Amato
Galileo Reposo
Pierre e Michel Troisgros
Guido Martinetti
Rossella De Vita, Vincenzo Fiorillo e Stefania Urso
Stefano Ghetta
Daniel Canzian
Paulo Airaudo
Dominique Persoone
Salvatore e Francesco Salvo
Julia Scavo
Lello Ravagnan
Pascal Barbot
Andrea Menichetti
Ciro Salvo
Simone Tondo
Kei Kobayashi
Andrea Dopico Cafarelli
Giuseppe Rizzo
Osvaldo Palermo
Gian Luca Forino
Thierry Bridron
Cristian e Tomas Torsiello
Isaac McHale
Giuseppe Zen
Zuo Cuibig
Emanuele Manfroi
Rafael Peña
Ciccio Sultano
Petter Nilsson
Vania Ghedini
Renato Bosco
Claudio Pregl
Roberta Pezzella
Recipes
Recipes
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
LE RICETTE
Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
by
Davide Oldani
Manchego cheese mousse with black truffle, artichokes and Iberian ham stock
by
Maria Josè San Román
Beet and goat cheese tart (broken, inverted), rye and dill
by
Daniel Patterson
Extra virgin olive oil millefeuille with potato and ricotta mousse on quince jelly and praline almonds
by
Felice Sgarra
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Dessert: a sweet story
by
Ivano Mestriner
Sea snail with Wakame and tangerine foam
by
Alex Atala
Northern Indian prawn curry in a salad
by
Alex Gares
Curau, banana skin and caviar
by
Roberta Sudbrack
Heirloom carrot Gnocchi
Oyster, cauliflower and Champagne
by
Antonino Cannavacciuolo
Essence
by
Niko Romito
Striving to achieve a contrast in temperatures, textures and cultures: iced cream of violets, hot almond polvorón, splinters of spice bread and green tea
by
Andoni Luis Aduriz
It could be a risotto
by
Matias Perdomo
Vegetable cone with fried fish
by
Heinz Beck
Faux chocolate tofu, warm haddock flakes with pink pepper, baby leeks in soya vinaigrette
by
Frédéric Bau
“Emmentaler Cheese” with white asparagus and lemon thyme
by
Paco Morales
Coal flamed tartar of roe deer served with it´s own heart. Accidulated cream flavoured with smoked eel finished with bleak roe from the lake Mälaren and melted animal fat.
by
Björn Frantzén
Juicy chocolate cake, cold milk cream, golden bases and smoke and cocoa pompas
by
Andoni Luis Aduriz
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Coleseed, colliflower, parsley and smoked cheese
Foie Gras Royale ‘ Texture of Corn’
by
Sat Bains
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
by
Fabrizio Camplone
Forcello cockerel from the Tetraonide family
by
Alessandro Gilmozzi
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