3. Pigeon with mango, coconut and purple curry (a mixture of warm oriental
spices such as coriander, mustard, ginger, fennel and mace)
(Amador in Mannheim, Germany - full review)

4. Octopus, lavender vinaigrette, green apple puree, fresh green apple, karkalla

5. Violet ice cream, strawberry sorbet, honey and chamomile cream,
lovage meringue, fresh strawberries
(The Ledbury in London, UK - full review)





6. Ceviche-style langoustine (with Kombucha), langoustine crumbs,
Indonesian bumbu mayo, haricot vert broth

7. Dashi-injected watermelon dusted with ground cardamom,
mozzarella spheres, kohlrabi sheets filled with Belgian caviar

8. Smoked lobster, saffron butter sauce, roasted 'au gratin' onion filled
with onion and peach puree
(Michel Guerard in Eugénie-les-Bains, France - full review)

10. Quail (breast and confit leg), braised shallots, quail's egg wrapped in crisp

11. Venison, game jus, charred broccoli, broccoli puree, chanterelles,
elderflower jelly, potato cakes - venison (shoulder)

 

 

12. Lobster, charred orange and mango, nasturtium leaves,
lobster Hollandaise, fresh mango

13. Oosterschelde crab (including the crab liver), avocado (brushed with
smoked oil), crab jelly, crab leg beignet
(Bord'eau in Amsterdam, the Netherlands - full review)





14. Smoked trout, horseradish and butter sauce made with Tafelspitz
cooking juices, salsify, Tafelspitz jelly, douglas fir 'caviar'
(Vendôme in Bergisch-Gladbach, Germany - full review soon
on ElizabethOnFood)





15. Venison tartare, runner beans, grilled pickled onions, porcini puree,
egg yolk, lemon geranium puree
(Librije's Zusje in Amsterdam, the Netherlands - full review)