Peach Melba — Auguste Escoffier

Tournedos Rossini, Escoffier Style — Auguste Escoffier

Lobster Thermidor, Escoffier Style — Auguste Escoffier

Sole Véronique — Auguste Escoffier

Pêche Cardinal — Auguste Escoffier

Chicken Jeannette — Auguste Escoffier

Crêpes Suzette, Escoffier Service — Auguste Escoffier

Caesar Dressing — César Cardini

Soupe aux Truffes V.G.E. — Paul Bocuse

Sea Bass in Puff Pastry — Paul Bocuse

Chicken in Vinegar Sauce — Paul Bocuse

Pike Quenelles — Paul Bocuse

Bresse Chicken with Morels — Paul Bocuse

Red Mullet with Potato Scales — Paul Bocuse

Langoustine Ravioli — Joël Robuchon

Sea Bass with Lemongrass — Joël Robuchon

Caramelized Apple Tart — Joël Robuchon

Chocolate Tart — Joël Robuchon

Truffled Poultry — Alain Ducasse

Provençal Lamb — Alain Ducasse

Seafood Cookpot — Alain Ducasse

Laguiole Beef with Herbs — Michel Bras

Pig's Trotters Pierre Koffmann — Pierre Koffmann

Braised Oxtail — Pierre Koffmann

Duck with Cabbage — Pierre Koffmann

Lobster Bisque — Pierre Koffmann

Classic French Terrine — Pierre Koffmann

Smoked Salmon Pizza — Wolfgang Puck

Oysters and Pearls — Thomas Keller

Beef Wellington — Gordon Ramsay

Melba Toast — Auguste Escoffier

Consommé Olga — Auguste Escoffier

Pears Belle Hélène, Escoffier Style — Auguste Escoffier

Caesar Salad — César Cardini

Tableside Caesar Salad — César Cardini

Caesar Salad with Coddled Egg — César Cardini

Garlic Croutons for Caesar Salad — César Cardini

Whole Romaine Caesar — César Cardini

Anchovy-Free Caesar Variation — César Cardini

Parmesan Caesar Salad — César Cardini

Classic Tijuana Caesar Service — César Cardini

Caesar Salad Family-Style — César Cardini

Bocuse-Style Ratatouille — Paul Bocuse

Lyonnaise Potatoes — Paul Bocuse

Crème Caramel, Bocuse Style — Paul Bocuse

Chocolate Mousse, Bocuse Style — Paul Bocuse

Pommes Purée — Joël Robuchon

Truffle Mashed Potatoes — Joël Robuchon

Caviar with Cauliflower Cream — Joël Robuchon

Quail with Foie Gras — Joël Robuchon

Soft-Boiled Egg with Caviar — Joël Robuchon

Robuchon-Style Ratatouille — Joël Robuchon

Cookpot of Seasonal Vegetables — Alain Ducasse

Mediterranean Sea Bass — Alain Ducasse

Vegetables from the Riviera — Alain Ducasse

Alain Ducasse Chocolate Dessert — Alain Ducasse

Baba au Rhum, Ducasse Style — Alain Ducasse

Cookpot of Spelt and Vegetables — Alain Ducasse

Citrus Soufflé — Alain Ducasse

Gargouillou of Young Vegetables — Michel Bras

Coulant au Chocolat — Michel Bras

Warm Vegetable Salad — Michel Bras

Potato and Laguiole Cheese — Michel Bras

Herb-Flecked Fish — Michel Bras

Garden Herb Broth — Michel Bras

Milk Skin Dessert — Michel Bras

Wild Herb Tart — Michel Bras

Seasonal Mushroom Composition — Michel Bras

Stuffed Pig's Trotter with Morels — Pierre Koffmann

Pigeon with Foie Gras — Pierre Koffmann

Potato Galette — Pierre Koffmann

Chocolate Mousse — Pierre Koffmann

Lemon Tart — Pierre Koffmann

Chinois Chicken Salad — Wolfgang Puck

Spago Pizza with Goat Cheese — Wolfgang Puck

Butternut Squash Soup — Wolfgang Puck

Pan-Roasted Chicken — Wolfgang Puck

Austrian Wiener Schnitzel — Wolfgang Puck

Potato Pancakes with Smoked Salmon — Wolfgang Puck

Spicy Tuna Tartare Cones — Wolfgang Puck

Chocolate Soufflé — Wolfgang Puck

Kaiserschmarrn, Puck Style — Wolfgang Puck

Salmon Cornets — Thomas Keller

Coffee and Doughnuts — Thomas Keller

Caesar Salad, French Laundry Style — Thomas Keller

Butter-Poached Lobster — Thomas Keller

Herb-Roasted Chicken — Thomas Keller

Ad Hoc Fried Chicken — Thomas Keller

French Laundry Sunchoke Soup — Thomas Keller

Bouchon Quiche Lorraine — Thomas Keller

Tarte au Citron, Keller Style — Thomas Keller

Original DB Burger — Daniel Boulud

Sea Bass Paupiette — Daniel Boulud

Black Truffle and Scallop Dish — Daniel Boulud

Duck à l'Orange, Boulud Style — Daniel Boulud

Lobster Salad — Daniel Boulud

Celery Root Velouté — Daniel Boulud

Lyonnaise Sausage — Daniel Boulud

Chocolate Coulant — Daniel Boulud

Madeleines, Boulud Style — Daniel Boulud

Seasonal Vegetable Tasting — Daniel Boulud

Egg Caviar — Jean-Georges Vongerichten

Black Truffle Pizza — Jean-Georges Vongerichten

Soy-Glazed Black Cod — Jean-Georges Vongerichten

Tuna Ribbons with Ginger — Jean-Georges Vongerichten

Molten Chocolate Cake, Jean-Georges Style — Jean-Georges Vongerichten

Rice Cracker-Crusted Tuna — Jean-Georges Vongerichten

Warm Shrimp Salad — Jean-Georges Vongerichten

Ginger Fried Rice — Jean-Georges Vongerichten

Caramelized Beef Tenderloin — Jean-Georges Vongerichten

Citrus Pavlova — Jean-Georges Vongerichten

Tuna-Foie Gras — Eric Ripert

Barely Cooked Salmon — Eric Ripert

Poached Halibut — Eric Ripert

Sea Bass with Truffle — Eric Ripert

Lobster Lasagna — Eric Ripert

Warm Lobster Salad — Eric Ripert

Scallop Ceviche — Eric Ripert

Snapper with Citrus — Eric Ripert

Chocolate-Olive Oil Dessert — Eric Ripert

Tuna Carpaccio — Eric Ripert

Triple-Cooked Chips — Heston Blumenthal

Snail Porridge — Heston Blumenthal

Sound of the Sea — Heston Blumenthal

Meat Fruit — Heston Blumenthal

Mock Turtle Soup — Heston Blumenthal

Nitro-Scrambled Egg and Bacon Ice Cream — Heston Blumenthal

Black Forest Gateau, Fat Duck Style — Heston Blumenthal

Hot and Iced Tea — Heston Blumenthal

Salmon Poached in Liquorice — Heston Blumenthal

Perfect Roast Chicken — Heston Blumenthal

Stuffed Pork Tenderloin with Membrillo — Gordon Ramsay

Roast Beef with Caramelised Onion Gravy — Gordon Ramsay

Stuffed Lamb with Spinach and Pine Nuts — Gordon Ramsay

Pan-Seared Scallops with Butternut Squash Purée — Gordon Ramsay

Roast Turkey with Lemon Parsley and Garlic — Gordon Ramsay

Gordon's Carbonara — Gordon Ramsay

Sea Bass with Israeli Couscous — Gordon Ramsay

Gordon's Fish and Chips — Gordon Ramsay

Chocolate and Avocado Mousse — Gordon Ramsay

Chicken and Chorizo Paella — Jamie Oliver

Lemony Courgette Linguine — Jamie Oliver

Classic Ratatouille — Jamie Oliver

Vegetarian Chilli — Jamie Oliver

Pizza Dough — Jamie Oliver

One-Pan Moussaka — Jamie Oliver

Sticky Orange Chicken — Jamie Oliver

Hot Honey BBQ Chicken — Jamie Oliver

Spiced Cauliflower Baked Rice — Jamie Oliver

Epic Toad in the Hole — Jamie Oliver

Roasted Aubergine with Tahini — Yotam Ottolenghi

Cauliflower with Tahini and Pomegranate — Yotam Ottolenghi

Jerusalem Mixed Roasted Vegetables — Yotam Ottolenghi

Ottolenghi Hummus — Yotam Ottolenghi

Green Couscous — Yotam Ottolenghi

Roasted Sweet Potato with Fig — Yotam Ottolenghi

Burnt Aubergine Dip — Yotam Ottolenghi

Saffron Rice with Barberries — Yotam Ottolenghi

Lemon and Eggplant Risotto — Yotam Ottolenghi

Pistachio and Rose Cake — Yotam Ottolenghi

Spanish Chicken with Chorizo and Potatoes — Nigella Lawson

Rose and Pepper Pavlova with Passionfruit and Strawberries — Nigella Lawson

Guacamole with Tortilla Chips — Nigella Lawson

Potato Parsnip and Porcini Gratin — Nigella Lawson

Crab Mac 'n' Cheese — Nigella Lawson

Brussels Sprouts with Chestnuts Pancetta and Parsley — Nigella Lawson

Gingerbread Stuffing — Nigella Lawson

Ruby Red Raspberries in Jelly, Alcohol-Free Adaptation — Nigella Lawson

Chocolate Guinness-Style Cake, Alcohol-Free Adaptation — Nigella Lawson

Old-Fashioned Chocolate Cake — Nigella Lawson

Oops! I Dropped the Lemon Tart — Massimo Bottura

Five Ages of Parmigiano Reggiano — Massimo Bottura

The Crunchy Part of the Lasagna — Massimo Bottura

Memory of a Mortadella Sandwich — Massimo Bottura

Beautiful Psychedelic Spin-Painted Veal — Massimo Bottura

Camouflage: A Hare in the Woods — Massimo Bottura

Bollito Not Boiled — Massimo Bottura

Tortellini Walking into Broth — Massimo Bottura

Caesar Salad in Emilia — Massimo Bottura

Compression of Pasta and Beans — Massimo Bottura

Spherical Olive — Ferran Adrià

Deconstructed Spanish Tortilla — Ferran Adrià

Melon Caviar — Ferran Adrià

Carrot Air — Ferran Adrià

Liquid Pea Ravioli — Ferran Adrià

Parmesan Foam — Ferran Adrià

Hot-and-Cold Pea Soup — Ferran Adrià

White Garlic Sorbet — Ferran Adrià

Olive Oil Spiral — Ferran Adrià

Mango Ravioli — Ferran Adrià

Hake with Rosemary and Garlic Vinaigrette — Joan Roca

Caramelized Olive Bonsai — Joan Roca

Sous-Vide Lamb — Joan Roca

Mackerel with Pickles — Joan Roca

Iberian Pork with Mediterranean Herbs — Joan Roca

Cod with Spinach and Raisins — Joan Roca

Smoke-Infused Pigeon — Joan Roca

Catalan Seafood Stew Reinterpretation — Joan Roca

Charcoal-Grilled Vegetable Composition — Joan Roca

Apple Distillation Dessert — Joan Roca

Radishes in Soil — René Redzepi

Moss and Cep — René Redzepi

Live Ants with Crème Fraîche — René Redzepi

Hen and Egg — René Redzepi

Vegetable Flower — René Redzepi

Sea Buckthorn and Herbs — René Redzepi

Fermented Barley Porridge — René Redzepi

Celeriac Shawarma — René Redzepi

Grilled Leek with Wild Herbs — René Redzepi

Forest Mushroom Broth — René Redzepi

Liquid Olive — José Andrés

Patatas Bravas, José Andrés Style — José Andrés

Gambas al Ajillo — José Andrés

Pan con Tomate — José Andrés

Tortilla Española — José Andrés

Gazpacho — José Andrés

Croquetas de Pollo — José Andrés

Paella with Seasonal Vegetables — José Andrés

Watermelon and Tomato Skewers — José Andrés

Chocolate and Olive Oil Dessert — José Andrés

Black Cod with Miso — Nobu Matsuhisa

Yellowtail Sashimi with Jalapeño — Nobu Matsuhisa

Rock Shrimp Tempura with Creamy Spicy Sauce — Nobu Matsuhisa

New Style Sashimi — Nobu Matsuhisa

Tiradito Nobu Style — Nobu Matsuhisa

Miso-Marinated Sea Bass — Nobu Matsuhisa

Beef Toban Yaki — Nobu Matsuhisa

Lobster with Wasabi Pepper Sauce — Nobu Matsuhisa

Sashimi Salad with Matsuhisa Dressing — Nobu Matsuhisa

Chocolate Bento Box — Nobu Matsuhisa

Tuna Pizza — Masaharu Morimoto

Duck Duck Goose — Masaharu Morimoto

Toro Tartare — Masaharu Morimoto

Morimoto Peking Duck — Masaharu Morimoto

Sushi Rice — Masaharu Morimoto

Black Cod Miso, Morimoto Style — Masaharu Morimoto

Rock Shrimp Tempura — Masaharu Morimoto

Spicy King Crab — Masaharu Morimoto

Ramen, Morimoto Style — Masaharu Morimoto

Matcha Tiramisu — Masaharu Morimoto

Momofuku Pork Buns — David Chang

Momofuku Ramen — David Chang

Bo Ssäm — David Chang

Ginger Scallion Noodles — David Chang

Soy Sauce Eggs — David Chang

Roasted Rice Cakes — David Chang

Pork Shoulder with Ssäm Sauce — David Chang

Cereal Milk Soft Serve Collaboration Style — David Chang

Spicy Cucumbers — David Chang

Fried Chicken with Octo Vinaigrette — David Chang

Chez Panisse Baked Goat Cheese Salad — Alice Waters

Seasonal Fruit Tart — Alice Waters

Slow-Roasted Tomato Salad — Alice Waters

Wood-Fired Chicken — Alice Waters

Spring Vegetable Soup — Alice Waters

Grilled Local Fish with Herbs — Alice Waters

Roasted Beets and Citrus — Alice Waters

Wild Mushroom Pizza — Alice Waters

Stone Fruit Galette — Alice Waters

Green Garlic Soup — Alice Waters

Achiote-Seared Shrimp with Habanero Pickled Onions — Rick Bayless

Achiote-Grilled Fish — Rick Bayless

Achiote-Roasted Pork with Pickled Red Onions — Rick Bayless

Acapulco-Style Shrimp Cocktail — Rick Bayless

Michoacán-Style Pork Carnitas — Rick Bayless

Mole Coloradito Enchiladas — Rick Bayless

Quick Pozole — Rick Bayless

Raw Tomatillo Salsa — Rick Bayless

Apple-Tamarind Agua Fresca — Rick Bayless

Almond-Pumpkin Seed Cake with Chocolate Ganache — Rick Bayless

Mole Madre Mole Nuevo — Enrique Olvera

Baby Corn with Chicatana Ant Mayonnaise — Enrique Olvera

Smoked Baby Corn — Enrique Olvera

Octopus with Habanero Ink — Enrique Olvera

Avocado Tartare — Enrique Olvera

Lamb Barbacoa Reinterpretation — Enrique Olvera

Hoja Santa Tortilla Course — Enrique Olvera

Corn Husk Meringue — Enrique Olvera

Fermented Corn Dessert — Enrique Olvera

Taco Omakase Selection — Enrique Olvera

Ceviche Clásico, Acurio Style — Gastón Acurio

Lomo Saltado — Gastón Acurio

Ají de Gallina — Gastón Acurio

Tiradito Nikkei — Gastón Acurio

Causa Limeña — Gastón Acurio

Anticuchos — Gastón Acurio

Arroz con Mariscos — Gastón Acurio

Seco de Cordero — Gastón Acurio

Suspiro a la Limeña — Gastón Acurio

Peruvian Chocolate Dessert — Gastón Acurio

Extreme Altitudes — Virgilio Martínez

Marine Soil — Virgilio Martínez

High Andes Tubers — Virgilio Martínez

Amazonian River Course — Virgilio Martínez

Dry Valley Roots — Virgilio Martínez

Andean Grains — Virgilio Martínez

Coastal Desert Course — Virgilio Martínez

Cacao Chuncho Dessert — Virgilio Martínez

Blue-Green Algae Course — Virgilio Martínez

Sacred Valley Corn — Virgilio Martínez

Heart of Palm Fettuccine — Alex Atala

Ant and Pineapple — Alex Atala

Piracuru with Brazilian Herbs — Alex Atala

Manioc and Tucupi — Alex Atala

Amazonian Fish with Jambu — Alex Atala

Brazil Nut Milk Composition — Alex Atala

Cassava Texture Course — Alex Atala

Cupuaçu Dessert — Alex Atala

Açaí Savory Course — Alex Atala

Banana and Priprioca Dessert — Alex Atala

Yogurt Explosion — Gaggan Anand

Lick It Up — Gaggan Anand

Charcoal Prawn — Gaggan Anand

Deconstructed Samosa — Gaggan Anand

Chili Bonbon — Gaggan Anand

Indian Curry Sphere — Gaggan Anand

Tandoori Lamb Interpretation — Gaggan Anand

Idli Reinvented — Gaggan Anand

Mango Chutney Course — Gaggan Anand

Chocolate Paan Dessert — Gaggan Anand

Kapnya — Sanjeev Kapoor

Wonder Dough — Sanjeev Kapoor

Singapore Noodles — Sanjeev Kapoor

Sev Puri — Sanjeev Kapoor

Naikulu — Sanjeev Kapoor

Kheer — Sanjeev Kapoor

Appam — Sanjeev Kapoor

Sevian — Sanjeev Kapoor

Peanut Sauce — Sanjeev Kapoor

Matthe Wale Aloo — Sanjeev Kapoor

Traditional Kimchi — Maangchi

Easy Kimchi — Maangchi

Japchae — Maangchi

Cheese Buldak — Maangchi

Sundubu-jjigae — Maangchi

Yachaejeon — Maangchi

Jjajangmyeon — Maangchi

Tteokbokki — Maangchi

Dakgangjeong — Maangchi

Gimbap — Maangchi

Kolkata-Style Chicken Biryani — Asma Khan

Prawn Malaikari — Asma Khan

Chicken Chaap — Asma Khan

Aloo Gosht — Asma Khan

Kosha Mangsho — Asma Khan

Methi Chicken — Asma Khan

Tomato Chutney — Asma Khan

Beetroot Raita — Asma Khan

Masala Chai — Asma Khan

Semolina Halwa — Asma Khan

Yardbird Fried Chicken — Marcus Samuelsson

Cornbread with Honey Butter — Marcus Samuelsson

Swedish Meatballs, Samuelsson Style — Marcus Samuelsson

Berbere-Roasted Chicken — Marcus Samuelsson

Ethiopian Spiced Lentils — Marcus Samuelsson

Aquavit-Cured Salmon, Alcohol-Free Cure Variation — Marcus Samuelsson

Mac and Greens — Marcus Samuelsson

Corn and Tomato Salad — Marcus Samuelsson

Chocolate Red Velvet Cake — Marcus Samuelsson

Berbere Spice Blend — Marcus Samuelsson

Chilli Crab Ice Cream — Han Li Guang

Chilli Crab on the Beach — Han Li Guang

Local Wild Caught Crab — Han Li Guang

Bak Chor Mee with Squid Noodles — Han Li Guang

Chendol Xiao Long Bao — Han Li Guang

Satay-Inspired Quail — Han Li Guang

Kelong Clam Tart — Han Li Guang

Soy Bean Curd with Goat Milk — Han Li Guang

Nasi Lemak Interpretation — Han Li Guang

Singapore Pepper Crab Reinterpretation — Han Li Guang

Oignon Doux des Cévennes — Jason Tan

Cevennes Onion Four Ways — Jason Tan

Botanical Vegetable Tasting — Jason Tan

Garden Pea Course — Jason Tan

Tomato Botanical Composition — Jason Tan

Mushroom and Herb Course — Jason Tan

Celeriac Botanical Dish — Jason Tan

Artichoke and Truffle Course — Jason Tan

Carrot and Citrus Composition — Jason Tan

Chocolate Botanical Dessert — Jason Tan

Calçada de Bacalhau — Henrique Sá Pessoa

Bacalhau à Brás, Sá Pessoa Style — Henrique Sá Pessoa

Octopus with Red Pepper — Henrique Sá Pessoa

Suckling Pig Interpretation — Henrique Sá Pessoa

Rice with Shellfish — Henrique Sá Pessoa

Portuguese Lamb — Henrique Sá Pessoa

Scarlet Shrimp Rice — Henrique Sá Pessoa

Cod with Olive Powder — Henrique Sá Pessoa

Pastel de Nata Interpretation — Henrique Sá Pessoa

Chocolate and Olive Oil Dessert — Henrique Sá Pessoa

Black Truffle Explosion — Grant Achatz

Edible Balloon — Grant Achatz

Hot Potato Cold Potato — Grant Achatz

Tabletop Dessert — Grant Achatz

Lamb 86 — Grant Achatz

Green Apple Helium Balloon — Grant Achatz

Burning Oak Leaves Course — Grant Achatz

Chocolate Table Dessert — Grant Achatz

Corn Trio — Grant Achatz

Transparency of Pumpkin — Grant Achatz

Snow Egg — Peter Gilmore

White Coral Dessert — Peter Gilmore

Eight-Texture Chocolate Cake — Peter Gilmore

Mud Crab Congee — Peter Gilmore

Roasted Abalone — Peter Gilmore

Garden Vegetable Composition — Peter Gilmore

Sea Pearls — Peter Gilmore

Slow-Cooked Pork Belly — Peter Gilmore

Poached Chicken with Native Herbs — Peter Gilmore

Cherry Jam Lamington — Peter Gilmore

Salt-Crust Beetroot — Mauro Colagreco

Garden of Vegetables — Mauro Colagreco

Menton Lemon Dessert — Mauro Colagreco

Red Prawn with Citrus — Mauro Colagreco

Tomato and Strawberry Salad — Mauro Colagreco

Sea Bass with Garden Herbs — Mauro Colagreco

Onion and Anchovy Composition — Mauro Colagreco

Citrus-Marinated Fish — Mauro Colagreco

Olive and Rosemary Dessert — Mauro Colagreco

Garden Herb Tart — Mauro Colagreco