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S.Pellegrino Young Chef 2016 | The 20 Finalist Dishes

Following months of regional competitions in 20 areas of the world and hard work perfecting their final signature dishes with professional guidance from their chef mentors, the Grand Final of S.Pellegrino Young Chef 2016 has arrived. Where over 3,000 applicants have become just 20, and soon to become one.



We take the opportunity to look at the beautiful signature dishes of each of the finalist chefs.

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Gregoire Berger, Africa and Middle East | Kerguelen island legine & Cured Goose, Ponzu Insert, Potato Shell Stuffed With Agria Espuma Roasted & Sour Jus, Artichoke and Black truffle, Shimeji, Tarragon Powder

Gregoire Berger, Africa and Middle East | Kerguelen island legine & Cured Goose, Ponzu Insert, Potato Shell Stuffed With Agria Espuma Roasted & Sour Jus, Artichoke and Black truffle, Shimeji, Tarragon Powder

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