Video Gallery Chef Olivier Limousin’s Foie Gras with Peaches & Hazelnuts Chef Scotty Pickett’s Marron Bolognese with Salmon Caviar Chef Markus Glocker’s Lamb Shank with Cous Cous, Carrots & Confit of Lime Chef Matt Macartney’s Chargrilled Calamari & Australian Marron Chef Ron Paprocki’s Meyer Lemon Pudding Cake Chef Peter Frost’s Crab, Avocado & Watermelon Salad Chef Pierre Khodja’s Moroccan Tagine with Marron Chef Andrew McCrea’s Trout and Ham Chef Christian Etchebest’s White Chocolate Mousse with Apples & Cake Chef Scott Pickett’s Pheasant, Charred Baby Corn, Quince & Chestnuts Chef Alessandro Frau’s Pan Fried Scallops & Fois Gras Chef Nic Poelaert’s Bass Cooked in Squid with Vegetables, a Burnt Carrot Puree & Citrus Chef Kurt Gutenbrunner’s Lobster, Cherries, Fava Beans & Bernaise Sauce Pt.1 Chef Andrew McCrea’s Sambucca Pudding Chef David Pommier’s King Fish Cappaccio with Coriander & Wasabi Mousse, Baby Watercress & Bell Pepper Dressing Chef Claude Perraudin’s Pot of Seafood Chef Tony Twitchett’s Sticky Pork with Red Chilli Dressing & Seared Scallops Chef Pierre Khodja’s Lamb Rack, Braised Shoulder, Merguez Sausage, Almonds & Raisins Chef Tony Twitchett’s Lemongrass Broth Over Crayfish Chef Tammasak Chootoong’s Isaan Style Spicy Tuna Tartare Chef Jake Nicolson’s Warm Miso Glazed Eel with Avocado Puree, Apple, Pickled Kohlrabi, Prawn Crackers & Dancing Bonito Chef Chaloem Chaiseeha’s Kaeng Ped Bed Yang: Duck in Red Curry Chef Claude Perraudin’s Array of Pork Chef Riccardo Momessi’s Slow Braised Veal Cheeks with a Roman Cauliflower Salad Chef Stuart Bell’s King George Whiting, Fennel Puree, Fennel Confit and Dill Gnocchi Chef Alessandro Frau’s Yellowfin Tuna Carpaccio Chef David Dellai’s Stinging Nettle Guadretti with Braised Wagyu Cheek Chef Markus Glocker’s Tomato Ice Cream, Compressed Melons, Fried Basil and Hibiscus Salt Chef Stuart Bell’s Rhubarb, Cashmere Goat Cheese Snow, Rhubarb, Celery & Mint Sorbet Chef Ajax Mtz’s New Style ‘Ajo Blanco’ with Frangelico Jelly Chef Pascal Aussignac’s Foie Gras de Catard Marine aus Mirabelles, Sel Croquant a L’Hibiscus Pt.1 Chef Claude Perraudin’s Foie Gras and Spinach Leaves Chef Jake Nicolson’s Veal: Grilled Loin, Braised Breast & Tongue with a Sweet bread Cromesqui Chef Alessandro Frau’s 45 minute Slow Cooked Egg Chef Terrance Brennan’s Fois Gras “Shabu Shabu” Chef Christian Etchebest’s Beetroot Salad Chef Dallas Cuddy’s Rolled Rabbit with Carrots, Wild Asparagus & Carrot Cream Chef Diego Munoz’s Sydney Rock Oysters, Alaskan King Crab, Cous Cous & Avocado Chef Olivier Limousin’s Les Langoustines en Papilotes Croustillantes au Basilic Chef Nathan J Castle’s Cured King Fish with Fennel & Orange Salad Chef Anthony Sasso’s Baby Chopitos with Okra Sofrito & Bomba Rice Chef Jake Nicolson’s “Our Vegetables” Chef Dallas Cuddy’s Rolled Rabbit with Carrots, Wild Asparagus & Carrot Cream Chef Scott McDonald’s Braised Short Ribs Chef Mathew Macartney’s Chargrilled Calamari and Australian Marron Chef Ajax Mtz’s Marinated Scallops, Mandarin Foam & Soy Pearls Chef Chaloem Chaiseeha’s Pla Goong: Hot & Spicy Prawn Salad Chef Tammasak Chootong’s Salmon Wrapped In Rice Noodle Yellow Curry Chef Mathew Macartney’s ‘Vegetable Garden’ Chef Bruno Doucet’s Remoulade of King Crab with Apple, Coriander & Dried Tomato Chef Nathan J Castle’s Slow Cooked Pork Belly, Pumpkin Puree & Veal Jus Chef Benoit Gauthier’s Filet of Ling on a Bed of Three Colored Carrots and Chorizo Chef Diego Munoz’s Broccoli, Pistachio, Goats Milk Blue Cheese & Baby Sorrel Chef Ron Paprocki’s Vanilla Semifreddo with Local Blueberries. Ginger Cake & Yoghurt Sorbet Chef Bruno Doucet’s Paleron of Boeuf Chef Warren Flanagan’s Head Ham with Radishes & Pecorino Chef Alessandro Frau’s Lobster Salad, Catalana Style Chef Dallas Cuddy’s Melon, Caramel & Malt, Meringue & Orange Blossom Dessert. Chef Scotty Pickett’s Aylesbury Duck Breast with a Burnt Mandarin Puree & Heirloom Carrots Chef Billy Oliva’s Seared Sea Scallops, Sweet Corn Pudding, Chanterelles, Smoked Bacon & Black Summer Truffle Chef Alessandro Frau’s Angus Beef Tartare Chef Billy Oliva’s Seared Strip Loin with a Radish Salad, Soy Pearls. Black Hawaiian Sea Salt & Ginger Vinegar Chef Ron Paprocki’s Peach Shaboose with Lemon Verbena and Compressed Fresh Peaches Chef Alessandro Frau’s Sous Vide Octopus Salad Chef Benoit Reix’s Chocoloate Mousse Chef David Pommier’s Grilled Whole New Zealand Sole with Vangole, Parsley & Lemon Butter Chef Chaloem Chaiseeha’s Larb Gai: Isaan Chicken Salad Chef Benoit Reix’s Maqui of Veal Chef Lukas Pfaff’s Slow Cooked Suckling Pig, Wild Fennel and Sea Purslane Chef Nathan J Castle’s Chocolate Brandy Mousse Chef Chef Richard Burt’s Ocean Trout Wrapped in Ocean Trout Mousse & Coated in Poppy Seeds Chef Markus Glocker’s Brand Beef Carpaccio, Bone Marrow, Caviar & Watermelon Radish Chef Kurt Guttenbruner’s Lobster, Cherries, Fava Beans & Bearnaise Sauce (5 Videos) Chef Anthony Sasso’s Rabbit Three Ways with a Habanero Yoghurt (3 Videos) Chef Michael Ferraro’s Pan Roasted Diver Sea Scallops, Corn Sauce, American Caviar & Crisp Fingerling Potatoes (3 Videos) Chef Pascal Aussignac’s Foie Gras de Catard Marine aus Mirabelles, Sel Croquant a L’Hibiscus (3 Videos) Chef Sabbir Karim’s Peshawari Lamb Chops (2 Videos) Chef Michael Ferraro’s Ricotta Gnocchi with a Parmesan Broth & Duck Confit (2 Videos) Chef Lukas Pfaff’s Risotto, Zafferano, Zucchine e Tartufo Estivo (2 Videos) Chef Terrance Brennan’s Halibut en Croute, ala Minestrone, with Raw Tomato Coulis (2 Videos) Interview: Chef Mathew Macartney – An Extensive Interview Interview: Chef Gabriel Martin talks about Today’s World Kitchen, his love of the concept and his involvement Interview: Chef Jake Nicolson Gives Tips to Young Chefs & Talks Wines Interview: Chef Anthony Sasso Gives Advice to Young Chefs and Talks About Food Trends Interview: Chef Anthony Sasso Talks About the Spanish Style of Food and his Adaptions of it Extras: Chef Nic Poelaert’s Unique Way of Smoking Nuts Extras: Chef Jake Nicolson Demonstrates How to Cook Gnocchi Extras: High Speed – Chef Scotty Pickett Plates his Pheasant, Charred Baby Corn, Quince & Fresh Chestnuts Extras: Compilation of Various Dishes Being Plated at Tammasak Chootoong’s Suay Restaurant Extras: Time Lapse: In the Kitchen at La Regalade in Paris Extras: Time Lapse: Gordon Ramsay at The London Hotel’s Kitchen Extras: Monaco Boat Show – Footage of the TWK Team Re-entering the Show by Boat After Filming on a Super Yacht at Anchor Extras: A Montage of Dishes from Some of Our Melbourne, Australia Participating Chefs Extras: Time Lapse: Gordon Ramsay at The London Hotel’s Kitchen Backstage: Les Amis D’Escoffer Society, Chicago – Thomas Gorczyca Plates his Classic Opera Cake with Hazelnut Sauce Backstage: Les Amis D’Escoffer Society – Welcoming Speeches and Dinner Service Backstage: Les Amis D’Escoffer Society – Assorted Food Prep and Plating Footage Backstage: Les Amis D’Escoffer Society – A Walk Around Behind the Scenes Backstage: Les Amis D’Escoffer Society – Preparing and Plating – Dry Age Beef Rossini, Seared Fois Gras, Fried Brioche, Wild Mushrooms, Haricots Verts & Perigourdine Sauce Backstage: Les Amis D’Escoffer Society – A Few Moments with the Executive Committee Backstage: Chef Pierre Khodja – Plating his Roasted Rabbit Saddle, Pistachio & Fennel Backstage: Les Amis D’Escoffer Society – Preparing and Plating – Dry Age Beef Rossini, Seared Fois Gras, Fried Brioche, Wild Mushrooms, Haricots Verts & Perigourdine Sauce Backstage: Les Amis D’Escoffer Society – A Few Moments with the Executive Committee From Our Archives: A Newer Version of the Site’s Introduction Video From Our Archives: The Site’s Initial Introduction Video From Our Archives: The Site’s London Introduction Video From Our Archives: The Site’s New York Introduction Video From Our Archives: The Site’s Initial Melbourne Introduction Video From Our Archives: The Site’s Initial Paris Introduction Video
