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ALAN WONG
Alan Wong's Restaurant,
USA |
Printable
Biography
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| Roast
Beef Tenderloin with U.S. Fingerling Potatoes,
Chilli Lemongrass Dressing and Lomi Tomato Relish
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| Pineapple
Crème Brûlée |
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Vine Ripened Tomato Salad |
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BENT STIANSEN
Statholdergaarden, Norway
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Printable
Biography
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| Crispy
Norwegian Salmon Medallion with Glazed Fava Beans
Hazelnut-Coated Salsify and Baked Carrots, Mustard Beurre
Blanc
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Trilogy of Norweigan
Kamchatka Crab
Crab and Apple Salad with Melba Toast
Chilli-Orange Crab 'Fillet' with Sweet Soy Sauce
Crab Cakes with Mayonnaise and Salmon Caviar
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Turbot stuffed with Norwegian Langoustine and Fennel
Tartar Bell Pepper and Parmesan Timbale, Mushroom Risotto
Crispy Salsify, Langoustine-Anise Sauce
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JOSEPH VARGETTO
Crown Limited, Australia
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Printable
Biography
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| Magret
Duck Breast, Tortino di Cipolle e Proscuitto Salsa Dolce
Forte,
California Raisins Compote |
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Black Lip Mussel Risotto with Zucchini Flower, Lemoncello
Milkshake |
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Tuna Medallions, Nicoise-Style Salad Orange and Bottarga
Essence |
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KEVIN THORNTON
Thornton's Restaurant,
Ireland
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Printable
Biography
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| Norwegian
Cod Fillet with U.S. Potato Rings, Prawn Bisque and
Sabayon |
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Roasted Quail with Savoy Cabbage, U.S. Potato Confit,
Tarte Tatin of Shallot, Thyme Sauce |
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NORBERT NIEDERKOFLER
St. Hubertus, Italy |
Printable
Biography
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| California
Golden Raisin Crème Brûlée, Oven-Roasted Foie Gras and
Baby Spinach |
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Liwanzen with Ricotta Cheese Ice Cream, Sour Cream Foam
and
Californian Raisins |
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Wasabi Risotto with Marinated Smoked Eel |
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RAMÓN FREIXA
El Racó d'en Freixa, Spain
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Printable
Biography
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| Cereal
Stew in Milanese-style Risotto Grilled Scampi and Parmesan
Bunuelo |
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Truffled Onion Soup with Egg Yolk, Baby Onions with
Manchego Cheese and
Bread Pipe |
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Warm White Chocolate Cake, Cocoa Sorbet Coffee Sauce
with Vanilla Extract |
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RYUICHI YOSHII
Yoshii Restaurant, Australia
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Printable
Biography
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| Sakekasu
Panna Cotta |
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Steamed Snapper and Mango with Sakura Flavoured Sauce |
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Yuzu-Miso Lamb Dengaku |
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YANN BARRAUD
Le Cordon Bleu London,
UK |
Printable
Biography
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Poached Pears with Chocolate Sauce |
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Warm Leek and Mustard Salad, with Poached Egg and Red
Wine Dressing |
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Stuffed
Chicken Breast with Garlic and Spinach, Tarragon and
Mustard Jus |
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CHAN KWOK
Hua Ting Chinese Restaurant,
Orchard Hotel Singapore |
Printable
Biography
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Double-Boiled Cream of Apricot Seed
with Egg Whites |
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Double-Boiled Dangshen and
Bei Qi Soup with Chicken |
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Stewed Duck
Drumstick with Black Dates |
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Michelin-Star rating 