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Bluefin Tuna Carpaccio with Three Mustards
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, JapanEurasian-Style Bluefin Tuna Tartar with Poached Quail EggKiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, JapanFrog's Legs with Garlic Purée and Parsley JusBernard Loiseau, Le Relais Bernard Loiseau, France
Bernard Loiseau, Le Relais Bernard Loiseau, FranceGrilled Turbot and Artichokes with Pineapple Sage-Infused OilGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceHorseradish-Crusted SalmonGary Danko, Gary Danko, United-States
Gary Danko, Gary Danko, United-StatesLake Léman Arctic char in hyssop court-bouillon with market vegetables Bernard Ravet, L'Ermitage Bernard Ravet, Switzerland
Bernard Ravet, L'Ermitage Bernard Ravet, SwitzerlandLine-Caught Sea Bass Cooked in Coarse Salt with LemongrassPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandLucie Passédat's Favorite Sea BassGérald Passédat, Le Petit Nice-Passédat, France
Gérald Passédat, Le Petit Nice-Passédat, FranceMarinated Trout on CucumberAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaMediterranean Monkfish Poached in Black Olive Oil with Mustard Stalks and StemsMichel & Sébastien Bras, Bras - Michel and Sébastien, France
Michel & Sébastien Bras, Bras - Michel and Sébastien, FranceNew Wave Sea Bass with Vanilla-Scented Olive OilJacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, FrancePan-Seared Tuna, Basque-StyleFirmin & Philippe Arrambide, Les Pyrénées, France
Firmin & Philippe Arrambide, Les Pyrénées, FrancePan-fried Fillet of Sea Bream with Ratatouille and Tomato CoulisRaymond Blanc, Le Manoir aux Quat' Saisons, United Kingdom
Raymond Blanc, Le Manoir aux Quat' Saisons, United KingdomPerch fillets in mache and lime veloutéCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandRed Mullet and Grilled Vegetables with AnchoiadeStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceRed mullet in eggplant scales with basil oilCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandRoasted Pike-Perch with Shallot Fondue and Red Wine SauceBernard Loiseau, Le Relais Bernard Loiseau, France
Bernard Loiseau, Le Relais Bernard Loiseau, FranceSalmon and Saint-Nectaire Roulade with Fennel CoulisGuy Martin, Restaurant Le Grand Véfour, France
Guy Martin, Restaurant Le Grand Véfour, FranceScallop Pavé with Cuttlefish Ink, Chard and Pumpkin (165.15 calories per serving)Giovanni D'Amato, Ristorante Il Rigoletto, Italy
Giovanni D'Amato, Ristorante Il Rigoletto, ItalySea Bass Borsch, Mikuni-StyleKiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Kiyomi Mikuni, Restaurant Kiyomi Mikuni, JapanSeared Red Mullet with Tomatoes, Basil and Thyme Flower with a Warm Bitter Herb VinaigretteJean-André Charial, Oustau de Baumanière, France
Jean-André Charial, Oustau de Baumanière, FranceSmoked White Tuna with Fresh Figs and Pine NutsHelena Arzak, Restaurant Arzak, Spain
Helena Arzak, Restaurant Arzak, SpainSole with Camembert BrothJacques Thorel, L'Auberge Bretonne, France
Jacques Thorel, L'Auberge Bretonne, FranceSteamed Trout Fillet with Carrot Juice and Crispy SkinAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaSummer Garden TunaJacques Thorel, L'Auberge Bretonne, France
Jacques Thorel, L'Auberge Bretonne, FranceTasmanian Sea Trout Tartar with Goat CheeseTetsuya Wakuda, Tetsuya's, Australia
Tetsuya Wakuda, Tetsuya's, AustraliaTrout Fillet Roasted on its Skin with a Herb EmulsionAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White WineAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden VegetablesAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTrout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon ZestAnne Desjardins, L'Eau à la Bouche, Canada
Anne Desjardins, L'Eau à la Bouche, CanadaTurbot Meunière with Beets and CapersStéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, FranceTurbot with CiderGilles Tournadre, Restaurant Gill, France
Gilles Tournadre, Restaurant Gill, FranceTurbot with Fresh Peas and Lemon ThymeGérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandTurbot with Licorice and "Lard d'Arnad" EmulsionPierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
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