If you really want to impress your dinner guests this holiday season try making these over-the-top appetizers created by Michelin-starred chefs from around the globe.
Each Michelin star recipe would add elegance to a gourmet holiday menu and perhaps a modernist twist here or there thanks to cooking methods like sous vide and prime ingredients like caviar, squab, frog legs and volcanic salt.
Feast your eyes on these tempting recipes below and also check out our collection of mouthwatering dishes with A Chef's Touch.
An impressive appetizer of sous vide lobster cooked in beetroot juice and served with confit vegetables.
A glorious dish designed by chef Antimo Merone from 8 1/2 Otto e Mezzo Bombana restaurant, which boasts three Michelin stars.
Crayfrish and Cauliflower Puree
This delicate yet elegant starter features crayfish, prawns and pureed cauliflower - all served over a coddled egg.
The creative recipe comes to us from chef Nandu Jubany, who prepared it at the S.Pellegrino dinner at Gastronomika 2016 in San Sebastian, Spain.
Go French with this gourmet appetizer of delicate frog legs prepared with a sumptuous butter sauce laced with lemon.
It's a Michelin star recipe from chef Alexandre Gauthier, chef at restaurant La Grenouillere.
1,000-Year Old Quail Egg
A sumptuous recipe from San Francisco's Corey Lee, chef of acclaimed restaurant Benu.
It features quail eggs brined in tea leaves, a creamy vegetable soup and homemade pickled ginger.
Squab on a Chestnut Branch
Enjoy tender squab served with chestnut puree, cassava, purple corn and butter "sand."
It is a fun Michelin star recipe with a molecular twist from renown Spanish chef Eneko Atxa.
Here is a classic Italian appetizer with a 21st century spin from award-winning chef Andrea Berton.
Bread spheres are paired with two foams: one made with anchovies and another prepared with oil.
Croccantino di Foie Gras
This decadent foie gras popsicle with a crunchy exterior is a creative appetizer made famous by Modena-based Massimo Bottura, Italy's most famous chef.
Squid Sashimi with Avocado
Fresh squid is marinated with chili peppers, Greek basil and garlic then paired with a grilled vegetable vinaigrette.
This colorful seafood appetizer recipe is from modernist chef Roland Trettl, who is based in Salzburg.