![Steamed Suet Pudding, Alberta Veal, Foie Gras. Piccalilli Relish.](/images/stories/expressions/Ryan-Steamed-Suet-Pudding-Alberta-Veal-foie-gras.jpg)
Ryan O’Flynn, The Guild Restaurant, Calgary. H&L Magazine.
Steamed Suet Pudding, Alberta Veal, Foie Gras. Piccalilli Relish.
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![Alberta Beef Tartar on Roasted Marrow.](/images/stories/expressions/Ryan-Alberta-Beef-Tarta-on-roasted-Marrow.jpg)
Ryan O’Flynn, The Guild Restaurant, Calgary. H&L Magazine.
Alberta Beef Tartar on Roasted Marrow.
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![Chomeur Pudding, Clotted Cream, Garam Masala.](/images/stories/expressions/Ryan-Chomeur-Pudding-clotted-cream-garam-masala.jpg)
Ryan O’Flynn, The Guild Restaurant, Calgary. H&L Magazine.
Chomeur Pudding, Clotted Cream, Garam Masala.
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![Bocuse d’Or. Fish Platter.](/images/stories/expressions/Philip-Tessier-Bocuse-dOr-Fish-Platter.jpg)
Philip Tessier, The French Laundry Restaurant, Yountville, CA, USA
Bocuse d’Or. Fish Platter.
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![Bocuse d’Or. Meat Platter.](/images/stories/expressions/Philip-Tessier-Bocuse-dOr-Meat-Platter.jpg)
Philip Tessier, The French Laundry Restaurant, Yountville, CA, USA
Bocuse d’Or. Meat Platter.
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![Terrine of Quebec foie gras and pine smoked sturgeon; morels](/images/stories/expressions/Ryans-Gold-Medal-Pates-2015.jpg)
Ryan O’Flynn, Westin Hotel Edmonton, Alberta, Canada
Terrine of Quebec foie gras and pine smoked sturgeon; morels
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![Sturgeon with textures of Beets and Caviar](/images/stories/expressions/Ryans-Sturgeon-Caviar-textures-of-Beets-2015.jpg)
Ryan O’Flynn, the Westin Starwood Hotel Edmonton, Alberta, Canada
Sturgeon with textures of Beets and Caviar
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![Quivering Shrimp with Ants](/images/stories/expressions/Noma-Quivering-Shrimp-Ants.jpg)
Rene Redzepi. Noma,Tokyo Camera: Kayoubidesu
Quivering Shrimp with Ants
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![Team Japan Buffet Presentation](/images/stories/expressions/Japan-Buffet-Presentation-Sigep-2015.jpg)
Koshi Oyama & Kazumasa Yoshida World Junior Pastry Champions 2015. Rimini, Italy
Team Japan Buffet Presentation
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![Alberta Smoked Sturgeon and Quebec Foie Gras](/images/stories/expressions/Alberta-Smoked-Sturgeon-and-Quebec-Foie-Gras.jpg)
Ryan O’Flynn, Westin Hotel Edmonton, Alberta, Canada
Alberta Smoked Sturgeon and Quebec Foie Gras
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![Pan-fried French Scallop with pink & white beetroot & lemon jelly](/images/stories/expressions/Pan_Fried_French_Scallop_Chef_Mathieu_Viannay.jpg)
Chef Mathieu Viannay Cuisine & Wine Asia, Singapore
Pan-fried French Scallop with pink & white beetroot & lemon jelly
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![Sushi](/images/stories/expressions/Hideki_Takayama_Sushi.jpg)
Hideki Takayama, Bocuse d'Or, Team Japan
Sushi
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![Canadian Macaroon Nest with Cabane a sucre Maple Filling](/images/stories/expressions/Canadian_Macaroon_Nest_with_Cabana_Sucre_Maple_Filling.jpg)
Camera & Plate Ryan O'Flynn, Westin Hotel, Edmonton, Alberta
Canadian Macaroon Nest with Cabane a sucre Maple Filling
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![Butter Roasted Halibut with Wild Rice & Mushrooms](/images/stories/expressions/Butter_Roasted_Halibut_with_Wild_Rice_Mushrooms.jpg)
Camera & Plate Ryan O'Flynn, Westin Hotel, Edmonton, Alberta
Butter Roasted Halibut with Wild Rice & Mushrooms
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![Crab Tortellini](/images/stories/expressions/Crab_Tortellini.jpg)
Byungkun Choi, Grand Hyatt Hotel, Seoul
Crab Tortellini
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![Foie Gras, seared Scallions & Gerigette with Jerusalem Artichoke puree](/images/stories/expressions/Foie_Gras.jpg)
SHATEC, Singapore
Foie Gras, seared Scallions & Gerigette with Jerusalem Artichoke puree
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![Honey Plum Tuna & Jalapeno Yellowtail](/images/stories/expressions/Bistro_Japonais.jpg)
Japonaise Bistro, Edmonton Camera: Avenue Magazine
Honey Plum Tuna & Jalapeno Yellowtail
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![Breadbox Smoked Mackerel with Roasted Celery Chutney](/images/stories/expressions/Breadbox_Smoked_Mackerel.jpg)
Food & Drink LCBO, Toronto
Breadbox Smoked Mackerel with Roasted Celery Chutney
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![Apricot Mousse with Jasmine](/images/stories/expressions/Davide_Malizia_Apricot_Mousse_Jasmine.jpeg)
David Malizia, Rome
Apricot Mousse with Jasmine
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![King Oyster Mushrooms with Salmon Roe](/images/stories/expressions/King_Oyster_Mushrooms.jpg)
Heather Shaw, Toronto
King Oyster Mushrooms with Salmon Roe
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![Sesame Marinated Jellyfish](/images/stories/expressions/Sesame_Marinated_Jellyfish.jpg)
Frank Pabst; Blue Water Café, Vancouver
Sesame Marinated Jellyfish
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![Retro Cuisine – Crayfish Mousse](/images/stories/expressions/Retro_Cuisine_Crayfish_Mousse.jpg)
Manfred Muellers, Johannesburg
Retro Cuisine – Crayfish Mousse
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![Crispy spiced Sea Bass with Duo Oysters](/images/stories/expressions/Crispy_Spiced_Sea_Bass.jpg)
Nuannapa Rattanakitsunthorn – Student Westminster Kingsway College
Crispy spiced Sea Bass with Duo Oysters
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![Sichuan Pepper Chocolate Cake served with Brown Sugar Crumble & spiced Vanilla Sauce.](/images/stories/expressions/Jeffrey_Lao_Sichuan_Pepper_Cake.jpg)
Jeffrey Lau, Macau
Sichuan Pepper Chocolate Cake served with Brown Sugar Crumble & spiced Vanilla Sauce.
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![Lychee and Raspberry Composition](/images/stories/expressions/Lychee_and_Raspberry_Composition.jpg)
Ivan Wong & Ben Goh, Singapore
Lychee and Raspberry Composition
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![Kingfish marinated in Squid Ink with perfumed Fruit and Coconut](/images/stories/expressions/Kingfish_in_Squid_Ink.jpg)
Brent Savage, Bentley Restaurant, NSW, Australia Camera: Luke Burges
Kingfish marinated in Squid Ink with perfumed Fruit and Coconut
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![Blackmore's pure-bread Wagyu Beef Fillet sous vide, with Morels & Bone Marrow](/images/stories/expressions/Wagyu_Beef_Fillet.jpg)
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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![Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress](/images/stories/expressions/Orkney_Scallop_Black_Pudding_White_Asparagus.jpg)
Ryan O’Flynn, Milestone Hotel, Kensington, London
Orkney Scallop, Black Pudding, White Asparagus, Toasted Seeds & Crab Apple Cress
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![Jelly of Goose Barnacles and Fresh White Beans](/images/stories/expressions/Jelly_Of_Goose_Barnacles.jpg)
Kaldo Rodero, Spain
Jelly of Goose Barnacles and Fresh White Beans
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![La Framboise](/images/stories/expressions/La_Framboise.jpg)
Kamel Guechida, L'Atelier at MGM Grand, Las Vegas
La Framboise
Camera: Jaime Biondo
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![Chocolate with Textures of Licorice and Anise with Grapefruit Coulis](/images/stories/expressions/Chocolate_Licorice_Anise_and_Grapefruit.jpg)
Matt Taylor, Milestone Hotel, London
Chocolate with Textures of Licorice and Anise with Grapefruit Coulis
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![Buffet Plates](/images/stories/expressions/Buffet_Plates_Yoshi_Chubachi.jpg)
Yoshi Chubachi, Calgary
Buffet Plates
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![Kani Salad](/images/stories/expressions/Kani_Salad.jpg)
Stephane Chevet, Shibuya, Las Vegas
Kani Salad
Camera: Jaime Biondo
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![Kaffir Lime Seared Scallops and Sweet Ginger Wasabi Fusion](/images/stories/expressions/Kaffir_Lime_Seared_Scallops.jpg)
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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![A rendition in White Chocolate](/images/stories/expressions/White_Chocolate_Benjie_Lanas.jpg)
Benjie Lanas, Pastry Alliance of the Philippines
A rendition in White Chocolate.
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![A Vat of Fish Stew](/images/stories/expressions/A_Vat_of_Fish_Stew.jpg)
Harwood Arms, Fulham
A Vat of Fish Stew.
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![Hiramasa Kingfish](/images/stories/expressions/Hiramasa_Kingfish.jpg)
Peter Gilmore, Australia
Hiramasa Kingfish, smoked eel and egg white pearls.
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![Lettuce and Gorgonzola](/images/stories/expressions/Lettuce_and_Gorgonzola.jpg)
Marcella Hazen, Forest Hills NY
Lettuce and Gorgonzola.
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![Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter](/images/stories/expressions/Ahi_Tuna_Risotto.jpg)
Mark Bannon, Hong Kong
Nori-Crusted Ahi Tuna with Chanterelle Risotto and Girolle Butter
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![Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets](/images/stories/expressions/Scottish_Blue_Lobster.jpg)
Matthew Grey, Fort William, Scotland
Scottish Blue Lobster, Cauliflower Salad and Yoghurt Beignets
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![Japanese Sea Scallops](/images/stories/expressions/Japanese_Sea_Scallops.jpg)
Denis Lartigue, Bangkok
Japanese Sea Scallops & Pan-fried Cauliflower Summer Black Truffle & Parsley Coulis
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![Lemon Meringue Tart](/images/stories/expressions/Lemon_Meringue_Tart.jpg)
David Everitt-Matthais, Cheltenham
Lemon Meringue Tart
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![steamed_thumb.jpg](/images/stories/expressions/steamed_thumb.jpg)
Patrick Lin, Toronto
Steamed Fillet of Big Mouth Bass
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![kees_thumb.jpg](/images/stories/expressions/kees_thumb.jpg)
Cees Helder, Rotterdam
Camera: Kees Hageman Truffled Hens Eggs with soldiers
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![le_turbot_grille_thumb.jpg](/images/stories/expressions/le_turbot_grille_thumb.jpg)
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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