West Europe
Andrea Vailati
Switzerland
Sustainability and deliciousness are my beliefs, because when combined are strong enough to make a change in what today is a broke...
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Davide Calabrese, portrait picture
Davide Calabrese
Luxembourg
I was inspired by the future of global nutrition: I asked myself a simple question. Where is humanity going? In terms of evolution...
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Valerio Borriero
Belgium
This dish represents the Italian immigration in Belgium in the 20th century, for working in the coal mines. My family is from this...
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Antoine Guilmot, portrait picture
100% vegetable ravioli of celery root, signature dish
Antoine Guilmot
Belgium
Through this vegetable dish, the idea is to show that a simple product can become a complex and flavorful dish on its own. You can...
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Lorenzo di Miceli
Belgium
Each ingredient of the earth and each part of an animal must be respected and valued, and this is only possible by putting a lot o...
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Tamas Czegledi, portrait picture
Pigeon of Thomas, signature dish
Tamas Czegledi
Switzerland
When someone asks me, what my favorite thing to cook is, I always have to think. In my career I've worked at all stations in the k...
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Raul Garcia
Switzerland
With this dish I actually want to transfer all my passion and love to the detail. From the first step to the last arrangement of t...
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Bodi de Munck, portrait picture
The pigeon that traveled to the East, signature dish
Bodi de Munck
Belgium
This dish represents a combination of my view, love and upbringing with food. being thought french cuisine and working with locale...
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Michael Angelo Van Liere
Belgium
I want to illustrate with my dish that we can present a beautiful and flavorful plate with just a few main ingredients. With those...
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Damien Delacoste
Switzerland
My dish is an initiation, a journey through a memory, a reminiscence. One day I went with my grandfather into the forest, I was yo...
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Diego Sgarbossa
Switzerland
With this dish, I want to express the use of poor and reusable raw materials, I have used tripe which is a popular product par exc...
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Gianmarco Pallotta
Switzerland
With this first course I wanted to create a link between land and sea, revisiting a typical preparation of my country, the porchet...
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Egbert Meseure
Belgium
When I started to create this dish a lot of people told me not to do it because it contains too much work. So this explains my st...
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Mirjam Schwarz
Switzerland
My roots are in emmental. In the past this was a classical dish for special occasions like birthdays and christening. I re-invente...
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Emmanuel Sargenti Rojas, portrait picture
“Progressive course”, roots, eggs & citrus fruits, signature dish
Emmanuel Sargenti Rojas
Switzerland
“Encouragement” is the theme of my dish, where ingredients, methods and cooking processes reflect the people, who at first glance ...
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Clementine Perradin, portrait picture
Neirivue trout in a garden's leafy mantle, tarragon sabayon, and parsley brioche, signature dish
Clementine Perradin
Switzerland
With this dish, I want to convey much more than just a culinary experience: I want to pass on a story of commitment to ecology and...
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Theo Kopp, portrait picture
Potée Lorraine: Selected piece of pork, kimchi mirabelle and pig ear, reduced pork and picon Mirabelle juice, signature dish
Theo Kopp
Luxembourg
I started my career as engineer, then 3 years ago, I choose to travel and work as a cook. My cuisine was molded by that. I discove...
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Aurelien De Noble, portrait picture
My memory picking, signature dish
Aurelien De Noble
Belgium
I created these dishes by reminiscing about the morning's picking. The first thing we did in the restaurant before setting off to ...
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