My 20 Best Dishes in 2014

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Merry Christmas and happy Winter Solstice! Like every December, I am sharing my 20 best dishes and foods of 2014. Thank you!

Raw scallops stuffed with black caviar in butter sauce at Le47, Courchevel
Raw scallops stuffed with black caviar in butter sauce at Le 1947, Courchevel
Egg yolk tagliatelle with whole black truffle and chicken extract at LE 1947, Courchevel
Egg yolk tagliatelle with whole black truffle and chicken extract at Le 1947, Courchevel
Risotto with saffron and liquorice powder at Le Calandre,Rubano
Risotto with saffron and liquorice powder at Le Calandre,Rubano
Massimo Bottura’s take on Caesar salad. Salanova lettuce was “hiding” 22 different ingredients used for the classic Caesar salad at Osteria Francescana,Modena
Massimo Bottura’s take on Caesar salad. Salanova lettuce was “hiding” 22 different ingredients used for the classic Caesar salad at Osteria Francescana,Modena
Citrus tartelette (with citrus fruit pulp layer underneath the cream), olive oil and parsley at L'Astrance, Paris
Citrus tartelette (with citrus fruit pulp layer underneath the cream), olive oil and parsley at L’Astrance, Paris
Mikael Jonsson bread at Hedone, London
Mikael Jonsson bread at Hedone, London
Mad Hatter's tea party at The Fat Duck,Bray
Mad Hatter’s tea party at The Fat Duck,Bray
Prawns from Soller at Belmond La Residencia,Deia
Prawns from Soller at Belmond La Residencia,Deia
Slightly cooked wild strawberries with mascarpone ice cream at Louis XV, Monaco
Slightly cooked wild strawberries with mascarpone ice cream at Louis XV, Monaco
Sea bass with black summer truffles, zucchini,cucumber, basil,coriander and lemon at Le Petit Nice-Passédat, Marseille
Sea bass with black summer truffles, zucchini,cucumber, basil,coriander and lemon at Le Petit Nice-Passédat, Marseille
Zitone pasta with foie gras and truffles, violet artichokes and basil at La Vague d'Or, Saint Tropez
Zitone pasta with foie gras and truffles, violet artichokes and basil at La Vague d’Or, Saint Tropez
Croissants at Blé Sucré ,Paris
Croissants at Blé Sucré ,Paris
Turbot at Kaia Kaipe, Getaria
Turbot at Kaia Kaipe, Getaria
Chutoro sushi at Sushi Saito, Tokyo
Chutoro sushi at Sushi Saito, Tokyo
Japanese beef with grilled matsutake and gingko nuts at "introduction only" Matsukawa,Tokyo
Japanese beef with grilled matsutake and gingko nuts at “introduction only” Matsukawa,Tokyo
Salmon roe with yuzu on rice cooked in dashi at Den,Tokyo
Salmon roe with yuzu on rice cooked in dashi at Den,Tokyo
Sea urchin from Hokkaido, Nagasaki and Kyushu
Sea urchin from Hokkaido, Nagasaki and Kyushu at Harutaka, Tokyo
Gratinated onions ” à la parisienne” at le Cinq by Christian Le Squer,Paris
Gratinated onions ” à la parisienne” at le Cinq by Christian Le Squer,Paris
Oyster and seas snails in apple "ravioli" with double cream and dill sauce at Søllerød Kro, Holte
Oyster and seas snails in apple “ravioli” with double cream and dill sauce at Søllerød Kro, Holte
Cured egg yolk with some baby potatoes and nasturtium sauce at Noma, Copenhagen
Cured egg yolk with some baby potatoes and nasturtium sauce at Noma, Copenhagen
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View comments (3)
  • Almas

    It seems bone follows you wherever you go. 😉 It’s lovely to see such a diverse collection of dishes in your list and reassuring that so many are produce-based. Additionally, I’m sure many chefs would be furious to see bread and croissants elevated above their complicated food. By the way I note that, even though Bottura remains in Italy, several of the restaurants featured are in a transitory state.

    • luxeat

      Agree Almas. I think that bread making know how is not inferior in any way to high gastronomy. Happy New Year!

      • Almas

        Happy New Year!