Recipe Collection

Bottura's deconstructed lasagna focusing on the caramelized, crunchy corner parts — the piece everyone fights over — elevated into a work of contemporary culinary art.

A pristine langoustine tail served perched on a rock, dotted with oyster emulsion and dusted with seaweed powder — the very tidal landscape in which a live langoustine might flourish.

Thomas Keller's most famous creation — a sabayon of pearl tapioca with Beau Soleil oysters and white sturgeon caviar. This dish has been on The French Laundry menu since its creation.

Clare Smyth's most celebrated dish — a baked potato with dulse beurre blanc, herring and trout roe. Humble British produce transformed into something extraordinary.

Narisawa's signature creation — apple and cinnamon-enriched bread dough still fermenting tableside over a small candle, embodying his Satoyama philosophy of cooking with nature.

Massimo Bottura's iconic dish showcasing Parmigiano Reggiano in five different textures and temperatures — from a creamy foam to a crunchy galette, each representing a different age of the cheese.

Gaggan Anand's signature: the essence of a good curry with sweet, sour, spice, and savoury notes spread on a plate — a gel, jam, chutney, and purée designed to be eaten without cutlery.

Keller's signature amuse-bouche since 1991 — a tiny sesame tuile cone filled with crème fraîche and topped with smoked salmon tartare. More an experience than a course.

Carrot slowly confited in lamb fat until tender and juicy, served with pressure-cooked neck of lamb, the cooking juices reduced to a rich glaze, balanced with sheep's milk yogurt.

Heston Blumenthal's multi-sensory masterpiece — seafood arranged on edible sand, served with headphones playing waves and seagulls. The most complete expression of his dining philosophy.

Ana Roš's two-day dry-aged Soča river trout, cooked on Hibachi BBQ, served with brown butter fish sauce and freshly grated horseradish from the Alpine valleys.

René Redzepi's showstopper from Noma's vegetable season — a whole celeriac slow-roasted on a vertical spit like a shawarma, shaved tableside and served with black truffle and hazelnut.

Alain Ducasse's signature pairing of volcanic green lentils from Puy with a generous portion of golden caviar, a flavoured eel jelly, and delicate grain pancakes.

Dominique Crenn's signature — a spherical tribute to her Breton roots featuring apple cider gelée topped with crème de cassis-infused apple sorbet, capturing a classic French aperitif.