World Gourmet Summit 2001

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WGS 2001 Video Archives

Official Webcaster

Jointly organised by

Culinary Masterclasses
All video versions are available in Broadband only. Narrowband users will require a longer time for video streaming.

Chef Tony Bilson, Australia -- Canard Bistro & Wine Bar

	Quenelles of John Dory with Caviar Butter \| File size: 7.28 Mb
	Escalope of Foie Gras with Roasted Yabbies and Caramelised Celeriac \| File size: 7.38 Mb
	Print Recipes

Chef Rocco DiSpirito, USA -- Union Pacific

	Taylor Bay Scallops with Uni and Mustard Oil \| File size: 4.02 Mb
	Seared Salmon with Onions and Rhubarb \| File size: 9.43 Mb
	Print Recipes

Chef Reinhard Gerer, Austria -- Restaurant KORSO bei der Oper

	Wild Salmon Sandwich \| File size: 3.74 Mb
	Fillet of Sole on Two Sauces \| File size: 3.71 Mb
	Salzburger Nockerl \| File size: 4.89 Mb
	Print Recipes

Chef George Jardine, South Africa -- Cellars-Hohenort Hotel

	Baby Tomato Gazpacho with Spiny Lobster and Caviar \| File size: 5.84 Mb
	Springbok Loin with Sweet Potato Tatin, Red Onion Jam and Spiced Asian Jus \| File size: 8.53 Mb
	Strawberry, Basil and Balsamic Papillotte with Caramel & Balsamic Ice Cream \| File size: 7.33 Mb
	Print Recipes

Chef George Morrone, USA -- Fifth Floor

	Portabello Mushroom Wellington \| File size: 6.93 Mb
	Oyster Bisque with Leek Flan \| File size: 7.94 Mb
	Print Recipes

Chef Claudio Sadler, Italy -- Sadler Wine & Food

	Pan-Fried Lamb Chops in Almond Crust filled with Goose Liver and Black Truffle \| File size: 7.43 Mb
	Home made ravioli with eggplant & mozzarella cheese flavoured with basil, served with fresh tomato sauce \| File size: 7.21 Mb
	Carpaccio of braised giant octopus served on garden greens and parmesan shaves, sprinkled with balsamico dressing \| File size: 6.72 Mb
	Print Recipes

Chef David Thompson, Australia -- Sailor's Thai

	Video \| File size: 21.9 Mb
	Print Recipes

Chef Paul Urchs, Germany -- The Ritz-Carlton Schlosshotel Berlin

	Timbale of Scallop \| File size: 8.62 Mb
	Pre-Salted Lamb on Artichoke Bottoms with Spit Roasted Shallots \| File size: 8.44 Mb
	Print Recipes

Chef Roy Yamaguchi, Hawaii -- Roy's

	Lobster Chawanmushi with Essence of Truffle & Caviar \| File size: 8.24 Mb
	Print Recipes

Chef So Kai Chiu, Hong Kong -- Golden Leaf Restaurant, Conrad International Hong Kong

	Baked Sea Whelk with Diced Seafood, Abalone, Chicken and Onions\| File size: 7.48 Mb
	Sauteed Fillet of Sole with Fresh Lily Bulbs in Black Beans Sauce \| File size: 7.08 Mb
	Print Recipes

Chef Alain Solivévès, France -- Restaurant Les Elysees Du Vernets

	Pan-Fried Fresh Tuna Belly, Nyon Olives and Lemon \| File size: 5.98 Mb
	Braised Artichokes with Plain-Sautéed King Prawns \| File size: 5.38 Mb
	Print Recipes

Chef Akio Saito, Japan -- Hotel Century Shizuoka Japanese Restaurant

	Hamo Sushi \| File size: 7.71 Mb
	Kamo Nasu Kaminabe Yaki \| File size: 3.89 Mb
	Print Recipes

Guest Chef: Michael Ginor, USA -- Hudson Valley Foie Gras

	Hudson Valley Foie Gras Flan with Balsamic Glaze \| File size: 6.71 Mb
	Seared Filet Mignon and Foie Gras Medallion with Truffled Celeriac Mousseline, Foie Gras Sauce, and Fig Glaze \| File size: 10.8 Mb
	Print Recipes