cchen:
Making caviar
cchen:
Meringue in Liquid Nitrogen
cchen:
Making "snow"
cchen:
Glögg
cchen:
38 degree salmon
cchen:
Chefs explaining how they make caviar
cchen:
Tai Chazuke
cchen:
Bacalao Espuma
cchen:
Garden caviar
cchen:
Scallop with cultivated pearl
cchen:
Spider crab and jamon
cchen:
Black truffle and lily bulb
cchen:
Secreta de Iberico
cchen:
Secreta de Iberico
cchen:
Shaving frozen foie gras
cchen:
Shaving frozen foie gras
cchen:
Foie gras, coffee, potato
cchen:
Xiaolongbaro
cchen:
Wagyu
cchen:
Miso soup
cchen:
Snow
cchen:
Snow
cchen:
Snow
cchen:
Menu
cchen:
Final round of desserts
cchen:
Puff
cchen:
Mont Blanc