My 20 Best Dishes in 2020

Best dishes of the year Lists

Aiste Miseviciute — Photo by Maria Simon

Every December since 2013 I highlight my 20 favourite dishes of the year, here is my list for 2020.

Celery and black truffle Mille-feuille at Table, Paris — Celery and black truffle mille-feuille at Table, Paris

Feuilleté de truffe fraîche “bel humeur”, L’Ambroisie, Paris

Japapeño chilli gazpacho with "quisquillas de motril", sea urchin, vanille oil and coconut at DiverXo, Madrid — Japapeño chilli gazpacho with “quisquillas de motril”, sea urchin, vanille oil and coconut at DiverXo, Madrid

Wagyu katsu sando by Kentaro Nakahara at #luxeatANA event in Paris — Wagyu katsu sando by Kentaro Nakahara at Luxeat ANA event in Paris

Bottarga and mochi tempura by Tomokazu Maehira at #luxeatANA event in Paris — Bottarga and mochi tempura by Tomokazu Maehira at Luxeat ANA event in Paris

Smoked and kombu marinated trout sushi by Shingo Takahashi at #luxeatANA event in Paris

Pork sausage cooked in consommé with boiled potatoes at La Bouitte ( 3*), St Martin de Belleville — Pork sausage cooked in consommé with boiled potatoes at La Bouitte ( 3*), St Martin de Belleville

"Marbled" hake, caviar & buttermilk at Geranium (3*), Copenhagen — “Marbled” hake, caviar & buttermilk at Geranium (3*), Copenhagen

Pizza moitié moitié at Chez Etienne, Marseille

Crustaceans bouillon with garum at Le Petite Nice Passedat (3*), Marseille

Gâteau caramel- noisettes at La Boutique du Glacier, Marseille

Chutoro sushi by Shinya Ikeda at Yashin Ocean House, London

Fromage de tête with Périgord and Alba truffle at Bibemdum by Claude Bosi, London

Octopus, bone marrow and Jerusalem artichoke tacos at Kol, London

Hand dived scallop from the Orkney Islands, an emulsion of its roe and skirt, grilled pine mushroom, salted chilli and citrus condiment and slowly caramelised squash & Golden Oscietra caviar. — Hand dived scallop from the Orkney Islands, an emulsion of its roe and skirt, grilled pine mushroom, salted chilli and citrus condiment and slowly caramelised squash & Golden Oscietra caviar by Ikoyi, London

Ancient grain flatbread, aged caviar, cultured butter, roasted hazelnut praline by Maos, London

You also can check out my previous “My 20 Best Dishes of the Year” lists.

Madeleine de Proust

6^th EDITION

Charles Spence: The science of food and memories

The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made this phenomena his life’s work.

Legacy & Evolution: A Conversation with a Kaiseki Legend

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki.

My 20 Best Dishes in 2020

Every December since 2013 I highlight my 20 favourite dishes of the year, here is my list for 2020.

5 Special Champagnes for The Festive Season

Here are my five champagne suggestions worth trying to celebrate the festive season.