Christer C:
Making fresh pork and shrimp dumplings
Christer C:
Saumon en gelée. Old school!
Christer C:
Foie gras terrine with sichuan pepper caramel
Christer C:
Momofuko style pork bun
Christer C:
Foie gras and truffle tarte
Christer C:
Gotland Truffles
Christer C:
Duck breast prosciutto
Christer C:
Charcuterie
Christer C:
Scallops, ginger, vanilla
Christer C:
Transparency of Manchiego cheese
Christer C:
Lobster with vanilla beurre blanc sauce
Christer C:
Mango foam with cream and raspberry preserve
Christer C:
Stuffed quail
Christer C:
Gazpacho granité
Christer C:
Green olive spheres
Christer C:
Home cured bacon
Christer C:
Almond and pistachio sponge with black sesame seeds
Christer C:
el Bulli #1017: Spherical potato gnocchi
Christer C:
Dark chocolate, noyaux mousse and cherry coulis
Christer C:
Gazpacho jelly, hay ash
Christer C:
Basic sugar work
Christer C:
Raspberry mini macarons
Christer C:
Roquefort Trifle
Christer C:
Chicken and potatoes
Christer C:
Tomato Sorbet with Tomato Tartare
Christer C:
Szechuan style braised ribs
Christer C:
"Facing Heaven" chillies and Szechuan peppers
Christer C:
Gong Bao chicken
Christer C:
Mango "egg yolk" with passion fruit seeds
Christer C:
Mango caviar, yoghurt ravioli, passion fruit
