English
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Baked skate wing, creamed broccoli and pomegranate vinaigrette
A recipe from Charles TJESSEM - Bocuse d'Or 2003 -
Lavender and Valrhona Guanaja chocolate gourmet selection
A recipe from Claus WEITBRECHT - Bocuse de Bronze 2003 -
Sea bass poached in nori milk with Aquitaine caviar
A recipe from François ADAMSKI - Bocuse d'Or 2001 -
Belle de Boskoop apples with black truffles and Rougié duck foie gras
A recipe from Patrik JAROS - Bocuse de Bronze 1995 -
Barded Irish beef, pan-fried foie gras and potato rolls
A recipe from Jens Peter KOLBECK - Bocuse d'Argent 1993 -
Bouillabaisse with duck foie gras
A recipe from Franck PUTELAT - Bocuse d'Argent 2003 -
A recipe from Thibaut RUGGERI - Bocuse d'Or 2013 -
Lightly smoked and poached Icelandic cod, three-way cauliflower and “söl” vinaigrette
A recipe from Hákon Már ÖRVARSSON - Bocuse de Bronze 2001 -
Venison “a la Plancha”, with celery, passion fruit and Noilly Prat
A recipe from Melker ANDERSSON - Bocuse d'Argent 1995 -
Jerusalem artichoke chips with aniseed
A recipe from Gunnar HVARNES - Bocuse de Bronze 2011 -
Cucumber marinated in seaweed and caviar
A recipe from Tommy MYLLYMÄKI - Bocuse d'Argent 2011 -
Thin slices of raw goose liver served with poached pears, herb salad with walnut oil, and duck consommé
A recipe from Michel ADDONS - Bocuse d'Argent 1987 -
Poached crab and grilled cod with chilled root parsley juice
A recipe from Henrik NORSTRÖM - Bocuse d'Argent 2001 -
Alaskan Red King Crab, riviera of mango and red Onion
A recipe from Michel ROTH - Bocuse d'Or 1991 -
Pan-Fried confit of chicken thigh with barley salad, cranberries and apricot purée
A recipe from William WAI - Bocuse de Bronze 1989
