Luxeat

Foie gras - Pedro Ximenez by Javier Lopez

Foie gras/ Fruit bread sandwich / Truffle / Morel / Pedro Ximenez Xeres(© Javier Lopez)

The best chef in Lithuania is not at all a Lithuanian but a Spaniard.Javier Lopez has not only brought some Barcelona sunshine to the gray sky of Vilnius but has also set high gastronomic standards through his work in La Provence and Domm. Javier Lopez is a true artist and you can see that from the recipe Javier has agreed to share with Luxeat's The Chefs Lab.

"Gremillon" pigeon in wasabi crust by Bruno Menard

"Gremillon" pigeon in wasabi crust with ginger oil juice, potato crisp and roasted mushrooms (© Bruno Menard)

Introducing The Chefs Lab, a new category on Luxeat that will feature recipes by some of the most talented chefs. The first chef- Bruno Menard (3 Michelin stars) from L'Osier in Tokyo.He kindly agreed to share his recipe and answer a few questions. Bruno Menard's cooking is a rare combination even for a three Michelin stars restaurant- creative yet delicious.