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Have your say: vote for the Fine Dining Lovers Food for Thought Award
This is your chance to celebrate your favourite young chef as part of the S.Pellegrino Young Chef Academy Competition 2024-25
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Medium
2H 30MIN
Pigeon, Fortunella and Cauliflower, Cream of Beetroot, Chinotto and Sherry Cask Grappa by Alfio Ghezzi
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Medium
5H 0MIN
Goose Liver with Fresh Goat's Cheese and Maize by Andreas Caminada
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Medium
2H 40MIN
Roast capon with vegetable chips
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Medium
6H 50MIN
Veal Sweetbreads with Onion by Sonja Fruehsammer
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Medium
4H 10MIN
Creepy Jelly For Halloween
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Medium
40MIN
Scallops With Butternut Squash Caponata by Michael White
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Challenge
11H 30MIN
Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue by Davide Oldani
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Medium
6H 40MIN
A Salad Of Colors and Tastes: My Vegetable Garden by Andrea Aprea
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1H 0MIN
Seawater Ravioli by Andrea Bertarini
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Medium
4H 40MIN
Mackerel, Peach, Almond, Buerre Noisette by Shaun Anthony
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Medium
3H 20MIN
Crab Roll, Salt ‘N Vinegar Chips, Celery Mayonnaise by Wylie Dufresne
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Medium
2H 30MIN
Seared Brook Trout With Beets And Peas by Andreas Caminada
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Challenge
14H 10MIN
Squid Sashimi With Avocado, Black Garlic And Grilled Vegetable Vinaigrette by Roland Trettl
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Challenge
1H 0MIN
Caramelized Tropea Onion And Goat Cheese by Matias Perdomo
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Challenge
14H 0MIN
Garnet Yam Fondant with Sage Foam
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![A Salad Of Colors and Tastes: "My Vegetable Garden"](/sites/default/files/styles/1_1_920x920/public/recipe_content_images/Original_2256_Il-Mio-Orto--Colori-e-Sapori--3--CUT2.jpg.webp?itok=hfQ5MMT5 "A Salad Of Colors and Tastes: "My Vegetable Garden"")
