Jordnær at Badrutt’s Palace Hotel in St. Moritz: The Ultimate Winter Culinary Residency byDavid Egui0
Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard byNatalia Bohórquez Rodríguez0
Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen byNatalia Bohórquez Rodríguez0