Dzieła sztuki na talerzu - Jalag

Langoustine and veal fillet tatar, caviar and flowers by Tohru Nakamura from Geisels Werneckhof in Munich

A creative dessert by Tohru Nakamura from Geisels Werneckhof in Munich, Nakamura Food

A dish by Dieter M?zller: souffl??d branzini with curry sauce, black rice and green asparagus

A dish by Harald Wohlfahrt: carpaccio of salmon, branzini and scallops

A dish by Eckart Witzigmann: veal sweetbread rolls with a champagne sauce

A dish by Christian H?zmbs: Cherry desert from the old country

A dish by Joachim Wissler: shoulder of ox braised in Barolo vinegar with radicchio and grape must

Vol-au-vents filled with salmon and prawns

Spaghetti carbonara 'bonbons' with bacon at the restaurant Open Colonna, Rome

Lamb chops with radishes and purslane at the restaurant Open Colonna, Rome

Fagottino di Poppea, pastry

A fried friggitello pepper filled with turmeric couscous and Caciocavallo cheese with a poppyseed crust from the restaurant Farmacia dei sani in Ruffa...

Oriental chickpea salad with braised baby carrots and fresh coriander

Mini pumpkin strudel with Tyrolean ham

Stuffed chard leaves with bulgur and chickpeas (Syria)

Rolls with orange blossom water cream (Syria)

Rice and lamb in a pastry parcel with pomegranate sauce (Syria)

Pastrami from a shoulder of beef with cauliflower, radishes and mustard seeds

Greenvale pork, plums, baby fennel and mustered from the restaurant Saint Crispin, Melbourne, Australia

Kingfish, eel mousse, dill, oil and buttermilk from the restaurant Cutler & Co, Melbourne, Australia

Red kangaroo with hand-picked herbs, Restaurant Attika, Melbourne, Australia

Tortellini filled with duck, porcini mushrooms and candied pears, pasta dish from the restaurant Grossi Florentino, Melbourne, Australia

Mini beetroot aspic with beetroot crisps and a salad garnish

Vegan nigiri and maki sushi with tofu, radishes and cucumber

Sushi-style radish roll with pumpkin seed pesto and an apple and horseradish mousse

Swiss hard cheese with candid pepper almonds and edible flowers

Marinated mushrooms with rosemary

Bush beans with garlic and fresh Parmesan

Sweet-and-sour preserved tomatoes

Stuffed, oven-baked fennel

Rice paper caprese

Comte souffl?? with beetroot crisps and lamb's lettuce

Grilled Crottin de Chavignol and rhubarb with mustard sabayon

Indian lentil samosas and fresh mango raita

Vegan rice cannelloni on mango and coconut foam

Hearty chestnut strudel with dark beer sabayon

Red mullet with young leek, parsley jus and olives from the restaurant L'Amphitryon in Lorient, Brittany, France

Scallop tatar with apples and smoked herring mousse from the restaurant L'Amphitryon in Lorient, Brittany, France

Brill with langoustine, baby leek and pepper confit from the restaurant Ar Men Du, Brittany, France

Pollack with hearty vegetables, turkey jus and country bacon from the restaurant Cote Cuisine, Brittany, France

Blancmange with ice cream and passion fruit sauce from the restaurant Cote Cuisine, Brittany, France

Lobster with foam from the restaurant Restaurant L Auberge des Glazicks in Plomodiem, France

Salted caramel, restaurant L Auberge des Glazicks, Brittany, France

A dessert from the restaurant Le Roscanvec: dark chocolate and beetroot, Brittany, France

Lobster with Coraline sauce and Melba toast from the restaurant Hotel de Ville, Switzerland

Duck foie gras with a Merlot glaze from the restaurant Hotel de Ville, Switzerland

Oven-roasted vegetables with goat's cheese and lavender

Rack of lamb with a spiced lavender crust

Mussels with curry and mango

Braised suckling pig cheeks with maple syrup and chilli, raw marinated fennel, grilled lobster, pineapple and lobster tatar with puffed pork rind