Sticky Rice with Fresh Mango and Coconut Cream with Chilled Coconut Sugar
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Tam Sua (Isaan Raw Beef Curry)
Chiang Mai Fresh Shrimp Paste Khao Chee
Green Mango Salad with Fresh Shrimp
Hakka-Style Cold Tossed Dragon Beard Vegetable
Tainan-style Cold Razor Clams with Ginger Strips
Hakka Cold Tofu Soup
Tainan Cold Noodles with Sesame Sauce
Chilled Tofu with Century Egg Soy Paste
Lemon Aiyu Jelly
Ginger Soy Chilled Squid
Jeolla-style Cucumber Namul
Kongguksu
Sikhye
Jeolla-do Seasoned Bean Sprouts
Chilled Cucumber Soup
Jeolla-style Cucumber Naengchae
Grandmother's Style Raw Beef
Raw Beet Soup Alsatian Style, Horseradish and Chive Cream
Lyonnaise Salad of Puy Lentils with Mustard Vinaigrette, Cold Poached Egg and Market Herbs
Fireman's Apron Marinated with Dijon Mustard Gribiche Sauce
Raw Beet Tartare with Fresh Goat Cheese and Toasted Hazelnuts
Grated Carrots with Cilantro and Cumin Vinaigrette
Whipped Fresh Cheese with Kirsch, Black Cherry Compote, and Spiced Bread Tuile
Rice Vermicelli Salad with Poached Pike Quenelles and Lyonnaise Herb Vinaigrette
Chilled Sesame Tofu Carpaccio with Summer Vegetables and Kombu Dashi Aspic
Matcha and Shiratama Panna Cotta with Black Honey Jelly
Cucumber and Wakame with Tosa Vinegar
Octopus and Cucumber Obanzai — Tosa Vinegar Jelly
Chilled Corn Soup
Chilled Capellini with Kombu Dashi Tomato Jelly
Red Snapper Sashimi with Dashi Jelly
Fennel, Blood Orange and Castelvetrano Olive Salad
Raw Seafood Salad Neapolitan Style
Cantucci with Fresh Vincotto Baked
Chilled Spaghetti with Raw Tomato and Basil
Puntarelle Salad, Roman Style
Acquasale Pugliese
Beef Carpaccio Roman Style with Arugula and Pecorino
Fava Beans and Raw Chicory with New Oil
Sicilian Raw Caponata
Warm Ligurian Mesciüa with Fresh Herbs
Farro Panzanella with Tomatoes and Basil
Beef Carpaccio with Arugula and Parmesan
Roman Pinzimonio with Seasonal Vegetables
Zuccotto Semifreddo with Ricotta and Vin Santo
Fresh Tuna Salad Southern Style with Spicy Lime Dressing
Hakka-Style Cold Marinated Wood Ear Fungus
Gazpacho Romano with Field Tomatoes and Basil
Royal Bream Tartare, Pistou Vinaigrette and Camargue Sea Salt Flower
