Chef Shinobu Namae and Sommelier Youichi Oooka of L’Effervescence - Tokyo, Japan

Turnip, Parsley Emulsion, Jamon Iberique, and Brioche

Slow-cooked Ainame, Clam Purée, Olive Oil Emulsion, Spring Cabbage, and Sour Leaves

Slow-cooked Ainame, Clam Purée, Olive Oil Emulsion, Spring Cabbage, and Sour Leaves

Duck Breast, Meat Jus Vinaigrette, Puréed Raw Beet Root, Dark Cherry, Spinach, and Coriander

Duck Breast, Meat Jus Vinaigrette, Puréed Raw Beet Root, Dark Cherry, Spinach, and Coriander

Duck Breast, Meat Jus Vinaigrette, Puréed Raw Beet Root, Dark Cherry, Spinach, and Coriander

White Chocolate and Chestnut Cream, Buddha’s Hand Ice Cream Parfait, and Meringue Hat

White Chocolate and Chestnut Cream, Buddha’s Hand Ice Cream Parfait, and Meringue Hat

Chef Shinobu Namae of L’Effervescence – Tokyo, Japan

Chef Shinobu Namae of L’Effervescence – Tokyo, Japan

Sommelier Youichi Oooka of L’Effervescence – Tokyo, Japan

Sommelier Youichi Oooka of L’Effervescence – Tokyo, Japan

L’Effervescence – Tokyo, Japan