Light Parmesan Cream, Dry Mushroom, and Fresh Chestnut
1 of 18
Red King Prawns, Chinese Cabbage, White Sesame, and Lemon
2 of 18
Smoked Jelly Tuna Bouillon, Zucchini, and Sea Caviar
3 of 18
Sliced Pork Fat, Trumpets, Fried Lamb Brains, and Tuber Melanosporum
4 of 18
Monkfish Liver with Cauliflower and Fresh Turnip Water
5 of 18
The Market in your Dish
6 of 18
Crusted Codfish Stuffed with Tender Onions, Lentils, and Crisp Pancetta Bacon
7 of 18
Nashi Impregnated with Black Garlic
8 of 18
Pigeon Roasted with White Endives and Sweet and Sour Anise
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Pigeon Roasted with White Endives and Sweet and Sour Anise
10 of 18
Coconut Ice Cream with Carrot Gel, Shaved Carrots
11 of 18
Roasted Apple, Meringue, Apple Puree
12 of 18
Cedro Ice Cream with Toasted Sponge Cake
13 of 18
Chef Paco Morales and Sommelier Rut Cotroneo
16 of 18
Chef Paco Morales
17 of 18
Sommelier Rut Cotroneo
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Chef Paco Morales of Senzone - Madrid, Spain
Photo: Antoinette Bruno | February 2009
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