22 Dec 2014 / 3 comments My 20 Best Dishes in 2014 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 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 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 Mikael Jonsson bread at Hedone, London Mad Hatter’s tea party at The Fat Duck,Bray Prawns from Soller at Belmond La Residencia,Deia 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 Zitone pasta with foie gras and truffles, violet artichokes and basil at La Vague d’Or, Saint Tropez Croissants at Blé Sucré ,Paris Turbot at Kaia Kaipe, Getaria Chutoro sushi at Sushi Saito, 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 Sea urchin from Hokkaido, Nagasaki and Kyushu at Harutaka, Tokyo 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 Cured egg yolk with some baby potatoes and nasturtium sauce at Noma, Copenhagen 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!