Jorge Vallejo
Quintonil - CDMX
-
Sebastien Lepinoy
Les Amis - Singapore
Emma Bengtsson
Aquavit - New York
Luiz Filipe Souza
Evvai - São Paulo
Emma Cardarelli
Nora Gray - Montreal
David Higgs
Marble - Johannesburg
Jaime Pesaque
Mayta - Lima
Kirk Haworth
Plates - London
Prateek Sadhu
Masque - Mumbai
Juliana López May
Juliana López May - Buenos Aires
Jaime Rodríguez Camacho
Celele - Cartagena
Coskun Uysal
Tulum - Balaclava
Agustín Miranda
Autoría - Montevideo
Sebastián La Rocca
Botaniko - San José
Antonio Bachour
Bachour Miami - Miami
Akira Back
Akira Back at Four Seasons - Seoul
Cheryl Koh
Tarte - Singapore
Tal Spiegel
Desserted in Paris - Tel Aviv
Vineet Bhatia
Culinary Ambassador - UK
Patrice Demers
Patrice Pâtissier - Montreal
Sandra Plevisani
Papagiani - Lima
Mark Rausch
Criterión - Bogotá
José Ramón Castillo
Qué Bó! - CDMX
Pamela Villar
Yeite - Buenos Aires
Mogau Seshoene
The Lazy Makoti - Pretoria
Saiko Izawa
Rosewood - São Paulo
Fatih Tutak
Turk - Istambul
Narda Lepes
Narda Comedor - Buenos Aires
Manoella Buffara
Manu Restaurant - Curitiba
Elena Reygadas
Rosetta - Mexico City
Janaina Rueda
Bar da Dona Onça - São Paulo
Francesca Ferreyros
Baan - Lima
Pía León
Kjolle - Lima
Suzanne Goin
Lucques Catering & a.o.c. - Los Angeles
Dominique Crenn
Atelier Crenn - San Francisco
Jale Balci
Lokanta Farina - Istambul
Semsa Denizsel
Cooks Grove - Ayvalik
Aylin Yacizioglu
Alancha - Istambul
Nti Ramaboa
Taste Kitchen - Johannesburg
Cho Hee-Sook
Hansikgonggan - Seoul
Natsuko Shoji
été - Tokyo
Janice Wong
2am:dessertbar - Singapore
Garima Arora
Gaa - Bangkok
35 results
Editions
Countries
Roasted beet, chayote squash purée and italian artichoke
Jorge Vallejo
Sweet potato soup, nectarine ginger biscuit and honeycomb
David Higgs
Squash curry
Jaime Pesaque
Creamy polenta with swiss chard, blue cheese, and hazelnuts
Narda Lepes
Dark chocolate tart
Sebastien Lepinoy
Spring barley and vegetables
Emma Bengtsson
Taleggio and celery root torteloni
Emma Cardarelli
Spicy eggplant with tomato paste, orange salad, seafood and pita bread
Manoella Buffara
Slow cooked leek, charred leek vinaigrette and hazelnuts
Luiz Filipe Souza
Conchas (Mexican sweet bread)
Elena Reygadas
Feijoada of dona onça
Janaina Rueda
Oriental roasted fish
Francesca Ferreyros
Mil moray cacao
Pía León
Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds
Suzanne Goin
Pea, mint and pomegranate risotto
Kirk Haworth
Parmentier of vegetables
Dominique Crenn
Beets with peach chhunda & amaranth
Prateek Sadhu
Antioch kisir (traditional antioch bulgur salad)
Jale Balci
Vegetable curry with basmati rice
Juliana López May
Cashew fruit and nut in textures, moringa and purslane
Jaime Rodríguez Camacho
Fava beans pate
Coskun Uysal
Chinese cabbage
Agustín Miranda
Roasted leeks, ember roasted peppers, romesco sauce and habanero chili pepper oil
Sebastián La Rocca
Exotic
Antonio Bachour
Apple Harumaki
Akira Back
Tarte Bourdaloue
Cheryl Koh
Chocolate sesame babka flower
Tal Spiegel
Salted caramel-peanut chikki cheesecake
Vineet Bhatia
Maple and buckwheat cake
Patrice Demers
Vanilla panna cotta (cooked cream)
Sandra Plevisani
Coffee surprise
Mark Rausch
Brownie with chocolate ganache
José Ramón Castillo
Pastry cheese cream choux donuts and quince
Pamela Villar
Traditional Igemmer (ginger beer) with scones
Mogau Seshoene
Cœur pour maman
Saiko Izawa
Strawberry - Basil - Buffalo milk yoghurt
Fatih Tutak
Meatballs stew with beans
Semsa Denizsel
Sinkonta
Aylin Yacizioglu
Amagwinya with caramel glaze coconut & cinnamon dust
Nti Ramaboa
Pan fried summer squash, pan fried beef striploin, pan fried fish
Cho Hee-Sook
Earl Grey Warabi Mochi
Natsuko Shoji
Gâteau au chocolat
Natsuko Shoji
Chocolate h20 signature
Janice Wong
Boiled rice, onsen egg and green chili chutney
Garima Arora