Dauphinoise, Comte and caramelised onion pie recipe by Chef Calum Franklin
Travel cake recipe with chocolate, orange and praline by Chef Dimitri Fayard.
Tartelet “Karamel of toasted nuts”by Nicolas Haelewyn
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
The sparkling Cheffe Béatriz Gonzalez puts us in appetite with her potato gnocchi à la crème de Parmesan