Food Style I

Avant Garde Cuisine

Alinea

Char Roe

Lemongrass

Cauliflower

Eucalyptus

Pork Belly

Striped Bass

Six Flavours

Wagyu Beef

Yogurt

Bacon

Raspberry

Hot Potato

Yuba

Butter

Iberico Ham

Lamb

Black Truffle

Chestnut Tube

Sweet Potato

Bubble Gum

Spiced Cake

Mustard

Chocolate

Caramel

Fat Duck

Fat Duck Entrance

Nitro-Green Tea and Lime Mousse

Oyster Passion Fruit & Jelly Lavender

Pommery Grain Mustard Ice Cream Red Cabbage Gazpacho

Jelly of Quail Langoustine Cream Parfait of Foie Gras Oak Moss and

Truffle Toast

Snail Porridge

Roast Foie Gras 'Benzaldehyde'

'Sound of the Sea'

Salmon Poached in Liquorice Gel

Ballotine of Anjou Pigeon

Hot and Iced Tea

Mrs. Marshall's Margaret Cornet

Pine Sherbet Fountain

Mango and Douglas Fir Puree

Parsnip Cereal

Nitro-Scrambled Egg and Bacon Ice Cream

El Bulli

Gin & Tonic

Green Olive

Fruit Crisps

Pineapple Meringue, Seaweed Crisps & “The Animals”

Tangerine Flower Concentrate

Frozen Cookies

Avocado Tempura 3 Ways

Mozzerella Brioche with Rose Foam

Parmesan Cheese Wonton

Parmesan Cheese Bread

Textures of Almond with Tomato

White Asparagus with Frozen Egg Pellets

Zucchini Risotto

Mushroom Carpaccio with Quail Egg & Pineapple Meringue

Salmon Belly with Pickles

Seafood Salad

Oyster with Oyster Sauce & Flower

Bone marrow with Wine

Ham with Potato Foam

Chicken Feet with Seaweed & Tea Foam

Sheep Cheese with Cherry Gelee

Red Pepper Gelee with Yogurt Tarragon

Chocolate Textures

Raspberry Cookies with Strawberry Filling

Sugar Brioche

Chocolate Balloon