René Redzepi and head chef Daniel Giusti, Seasonal, terroir-led Scandinavian, Winter potato cooked in fermented barley.
Head chef Joan Roca and pastry chef Jordi Roca, Modern Spanish, Charcoal-grilled king prawn, king prawn sand, ink rocks, fried legs, head juice and king prawn essence.
Daniel Humm, chef de cuisine Chris Flint and executive Pastry chef Angela Pinkerton, Modern French with a New York swagger, Duck roasted with honey and lavender.
Ashley Palmer-Watts, Historical British food reinvented, Buttered Crab loaf (1714): crab, cucumber, pickled lemon, sea purslane and smoked roe.
Alex Atala, Contemporary Brazilian/Amazonian, Fresh heart of palm with scallops and coral sauce.
Grant Achatz and chef de cuisine Mike Bagale, Cutting-edge, Lily bulbs, distillation of finger lime and lily and apple blossoms.
Brett Graham, Modern French, Loin of roe deer baked in Douglas fir with white beetroot, blackcurrants and smoked bone marrow.
Mauro Colagreco, Modern French, Red prawns with asparagus, borage and wild garlic flowers
Joachim Wissler, Modern German, Early summer walk in the forest with pine-sprout tapioca.
David Thompson and head chef Prin Polsuk, Little-known, big-flavour sharing plates drawn from centuries-old Thai cookbooks, Guinea fowl curry with shampoo ginger and holy basil.
Virgilio Martinez and head chef Pia Leon, Peruvian with international influences, Extreme Altitude - frozen potato, cushuro, mullaca root and paico.
Heinz Reitbauer, Terroir-led modern Austrian, Char cooked in beeswax with yellow carrot, pollen and sour cream.
Gaggan Anand, Indian cuisine with an ultra-modern twist, Free-range lamb chops, sous-vide, grilled and finished with green herbs oil.
Diego Muñoz and Gastón Acurio, Peruvian meets haute cuisine, Toasted pig jowl, sacha culantro (jungle cilantro).
Magnus Nilsson, Rustic Scandinavian, Scallop cooked over burning juniper branches.
Enrique Olvera, Mexican reinvention, Baby corn with chicatana ant, coffee and costeño chile.
Eric Ripert and executive chef Chris Muller, Sophisticated seafood, Pounded yellowfin tuna.
Björn Frantzén, Modern Scandinavian, Scallop in two servings: cooked in its own shell with a Swedish dashi; served as a tartare.
Richard Ekkebus and chef de cuisine Maxime Gilbert, Classical French with subtle Hong Kong influences, Hokkaido sea urchin in lobster jelly, with cauliflower, caviar and crispy seaweed waffle.
Inaki Aizpitarte, Modern French, Squid salad with sea asparagus, onions, redcurrants and wakame powder.
Sven Elverfeld, Modern German, Norway lobster and char-grilled young pork belly, bull’s heart tomato, crustacean mayonnaise, balsamic emulsion.
Jonnie Boer, French with Dutch influences, North Sea crab, tulip bulbs, goose liver and turmeric.
Thomas Keller and chef de cuisine Eli Kaimeh, Contemporary French-American, Saint Jacques en croute de pommes de terre.
Executive chef Axel Manes, Modern French, Ravioli of langoustine in Savoy cabbage.
Martín Berasategui, Modern Spanish, Roast pigeon and onion with Iberian pig’s snout, ginger juice and caper.
Helena Rizzo and Daniel Redondo, Modern Brazilian, Baked maniocas with tucupi froth, coconut milk and white truffle olive oil.
André Chiang, Delicate Southern French nouvelle cuisine using ingredients from small, artisanal producers, Memory - warm foie gras jelly with black truffle coulis.
Daniel Boulud and executive chef Jean François Bruel, Modern French with an American bent, Oven-baked black seabass with Syrah sauce, cauliflower cromesquis, potato Saint-Florentin, red ribbon sorrel.
Rasmus Koefed, Terroir-led, modern Scandinavian, The Dill Stones - with fermented vegetables.
Massimiliano Alajmo, Modern Italian, Grilled sardines with grilled potato purée, vinegar and lovage sauce.
Jonny Lake, Technical, experimental cooking, Pork, smoked coconut, confit cauliflower and jasmine.
Luke Dale-Roberts, Eclectic international, Lemon meringue egg, cachaça, vanilla cream, meringue shards.
Daniel Patterson, Modern Californian, Dungeness crab and beef tendon soup, finger lime, asian pear and cilantro.
Tetsuya Wakuda, Modern Japanese, Marinated botan shrimps with sea urchin and Oscietra caviar.
