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Ryan O’Flynn, The Guild
Restaurant, Calgary.
H&L Magazine.
Steamed Suet Pudding, Alberta
Veal, Foie Gras. Piccalilli Relish.
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Ryan O’Flynn, The Guild
Restaurant, Calgary.
H&L Magazine.
Alberta Beef Tartar on
Roasted Marrow.
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Ryan O’Flynn, The Guild
Restaurant, Calgary.
H&L Magazine.
Chomeur Pudding, Clotted
Cream, Garam Masala.
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Philip Tessier, The French Laundry
Restaurant, Yountville, CA, USA
Bocuse d’Or. Fish Platter.
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Philip Tessier, The French Laundry
Restaurant, Yountville, CA, USA
Bocuse d’Or. Meat Platter.
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Ryan O’Flynn, Westin Hotel
Edmonton, Alberta, Canada
Terrine of Quebec foie gras and
pine smoked sturgeon; morels
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Ryan O’Flynn, the Westin Starwood Hotel
Edmonton, Alberta, Canada
Sturgeon with textures of Beets and Caviar
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Rene Redzepi. Noma,Tokyo
Camera: Kayoubidesu
Quivering Shrimp with Ants
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Koshi Oyama & Kazumasa Yoshida
World Junior Pastry Champions 2015.
Rimini, Italy
Team Japan Buffet Presentation
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Ryan O’Flynn, Westin Hotel
Edmonton, Alberta, Canada
Alberta Smoked Sturgeon and Quebec Foie Gras
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Chef Mathieu Viannay
Cuisine & Wine Asia, Singapore
Pan-fried French Scallop with pink & white beetroot & lemon jelly
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Hideki Takayama, Bocuse d'Or, Team Japan
Sushi
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Camera & Plate Ryan O'Flynn,
Westin Hotel, Edmonton, Alberta
Canadian Macaroon Nest with
Cabane a sucre Maple Filling
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Camera & Plate Ryan O'Flynn,
Westin Hotel, Edmonton, Alberta
Butter Roasted Halibut with
Wild Rice & Mushrooms
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Byungkun Choi, Grand Hyatt Hotel, Seoul
Crab Tortellini
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SHATEC, Singapore
Foie Gras, seared Scallions & Gerigette
with Jerusalem Artichoke puree
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Japonaise Bistro, Edmonton
Camera: Avenue Magazine
Honey Plum Tuna & Jalapeno Yellowtail
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Food & Drink LCBO, Toronto
Breadbox Smoked Mackerel
with Roasted Celery Chutney
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David Malizia, Rome
Apricot Mousse with Jasmine
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Heather Shaw, Toronto
King Oyster Mushrooms with Salmon Roe
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Frank Pabst; Blue Water Café, Vancouver
Sesame Marinated Jellyfish
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Manfred Muellers, Johannesburg
Retro Cuisine – Crayfish Mousse
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Nuannapa Rattanakitsunthorn – Student
Westminster Kingsway College
Crispy spiced Sea Bass with Duo Oysters
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Jeffrey Lau, Macau
Sichuan Pepper Chocolate Cake served with
Brown Sugar Crumble & spiced Vanilla Sauce.
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Ivan Wong & Ben Goh, Singapore
Lychee and Raspberry Composition
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Brent Savage, Bentley Restaurant, NSW, Australia
Camera: Luke Burges
Kingfish marinated in Squid Ink
with perfumed Fruit and Coconut
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Peter Gilmore, Quay Restaurant, Sydney, Australia
Camera: Anson Smart
Blackmore's pure-bread Wagyu Beef Fillet
sous vide, with Morels & Bone Marrow
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Ryan O’Flynn, Milestone Hotel, Kensington, London
Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress
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Kaldo Rodero, Spain
Jelly of Goose Barnacles
and Fresh White Beans
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Kamel Guechida, L'Atelier at MGM Grand, Las Vegas
La Framboise
Camera: Jaime Biondo
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Matt Taylor, Milestone Hotel, London
Chocolate with Textures of Licorice and Anise with Grapefruit Coulis
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Yoshi Chubachi, Calgary
Buffet Plates
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Stephane Chevet, Shibuya, Las Vegas
Kani Salad
Camera: Jaime Biondo
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T.J. Antell, Jia at Beau Rivage in Biloxi, Las Vegas
Kaffir Lime Seared Scallops and Sweet Ginger Wasabi Fusion
Camera: Jaime Biondo
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Benjie Lanas, Pastry Alliance of the Philippines
A rendition in White Chocolate.
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Harwood Arms, Fulham
A Vat of Fish Stew.
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Peter Gilmore, Australia
Hiramasa Kingfish, smoked eel
and egg white pearls.
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Marcella Hazen, Forest Hills NY
Lettuce and Gorgonzola.
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Mark Bannon, Hong Kong
Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter
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Matthew Grey, Fort William, Scotland
Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets
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Denis Lartigue, Bangkok
Japanese Sea Scallops & Pan-fried Cauliflower
Summer Black Truffle & Parsley Coulis
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David Everitt-Matthais, Cheltenham
Lemon Meringue Tart
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Patrick Lin, Toronto
Steamed Fillet of Big Mouth Bass
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Cees Helder, Rotterdam
Camera: Kees Hageman
Truffled Hens Eggs with soldiers
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Henk Savelberg, Netherlands
Camera: Kees Hageman
Le Turbot Grillé aux asperges blanches
di Limbourg et morilles fraîches.
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Rudolf Muller, Hong Kong
Asian infused Ratatouille
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Otto Weibel, Singapore
Slow braised U.S. Short Rib,
Pan-seared Goose Liver,
Lemongrass Reduction
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Fred Zimmerman, Canada
Marinated Salmon in a warm crépe
Cream & Cognac reduction.
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Philippe Mouchele, Japan
Méli-Mélo Poissons en Terrine au
Jus de Basilic et Tomates Confites.
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Singapore
Details to follow.
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Reggie Sim, Canada
Cheese Soufflé and Choke-Cherry
Sauce with Port.
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Clayton Folkers, Canada
A Sugar Sculpture in the manner of
Stained Glass.
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Jean-Claude Troisville, Japan
Mousséline de Chou-Fleur Safranée
Gelee Moelleuse à la Betterave et
Crépinettes de Pommes de Terre.
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Patrick Méhu, Japan
Fine Potée de Homard et
Saint-Jacques aux Truffes.
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Penang
Details to follow.
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Team Canada IKA 1992
Apple Wood Smoked Pheasant Breast
lined with Sweet Basil and Rosemary
served in its glace.
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