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Dashi With Lobster Takoyaki, Sisho Tempura and Beluga Caviar By Chef Eric Vildgaard byNatalia Bohórquez Rodríguez
Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard byNatalia Bohórquez Rodríguez
Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo byNatalia Bohórquez Rodríguez
Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen byNatalia Bohórquez Rodríguez
Steak Tartare on Grilled Bone Marrow and Pommes Soufflé by Chef Toni Romero byNatalia Bohórquez Rodríguez
Kamilla Seidler’s Native Potatoes in Pink Salt, with Nasturtium and Elderberry Caper byNatalia Bohórquez Rodríguez
Pumpkin flower ‘quesadilla’, by chef Roberto Ruiz from Punto Mx in Madrid byNatalia Bohórquez Rodríguez
Smørrebrød: Beef tartare with tarragon and crispy potato by Adam Aamann byNatalia Bohórquez Rodríguez
