One kitchen.
Three perspectives.
Come on over.

Golden chicken wrapped around a jewel-like apricot and pistachio center, with celeriac silk and a glossy rosemary jus.

A Provençal artichoke barigoule reimagined inside delicate French pastry, with spring peas, a silky pea velouté and fresh chervil.

Rosy slices of duck with a tangy tamarind glaze, charred purple plums, shaved fennel and a toasted buckwheat crunch.

Coffee-crusted beef tenderloin with smoky aubergine silk, black garlic, bright broccolini and precise drops of chimichurri.

Golden scallops over a cool buttermilk-dill emulsion, with green apple fans, cucumber ribbons and a fine rye crunch.

A sculptural maitake mushroom over a crisp jade-green rice cake, finished with ginger-scallion oil and pickled Asian pear.

Delicate translucent dumplings reveal their prawn filling, with a blush-pink edge, black vinegar, chili oil and fine radish crescents.

A delicate savory egg custard with glossy shiitake, a little clear kombu broth, fine snow-pea slivers and fresh yuzu zest.

Vivid beet-pink pasta pillows filled with almond ricotta, glossed with sage olive oil and finished with toasted walnut fragments.

A pristine halibut portion in luminous saffron-tomato broth, with fennel ribbons and a few vivid drops of basil oil.

Fine golden layers of celeriac become a crisp-edged centerpiece, with smoked-mushroom jus, toasted hazelnut crumble and parsley oil.

A crisp white meringue shell opens onto coconut cream and mango sorbet, with passion fruit, lime zest and toasted coconut curls.