Season 3
Season 2
Season 1
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Hubert Keller - 1st Course
"Baekeoffe", Alsatian Lamb, Beef, Pork and Potato Stew
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Hubert Keller - 2nd Course
Salmon Soufflé, Royal Osetra Caviar and Riesling Sauce, Choucroute Flan
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Hubert Keller - 3rd Course
Lamb Chop with Vegetable Mousseline and Blanched Garlic, Vanilla- Merlot Sauce
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Hubert Keller - 4th Course
Wagyū Beef Cheeks and Celery Purée with Pinot Noir, Lemongrass and Ginger Sauce
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Michael Chiarello - 1st Course
Crispy Potato Gnocchi with Fonduta and Ricotta Gnocchi with Tomato Sauce
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Michael Chiarello - 2nd Course
Polenta with Rabbit, Asparagus and Wild Mushroom, Grilled Duck & Rabbit Liver
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Michael Chiarello - 3rd Course
Ginger Stuffed Rouget, Mango Salad, Fresh Wasabi and Bottarga
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Michael Chiarello - 4th Course
Brined Short Ribs with 5 Onion Cavalo Nero Served and Essence of Smoldering Vines
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Rick Bayless - 1st Course
Barbecued Quail with Hickory House Sauce, "Sour" Slaw and Watermelon Salad
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Rick Bayless - 2nd Course
Ahi Tuna with Oaxaca Black Mole, Plantain Tamal and Grilled Nopales
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Rick Bayless - 3rd Course
Achiote-Marinated Cochinta Pibil with Sunchoke Purée and Crispy Pigs Feet
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Rick Bayless - 4th Course
Arroz a la Tumbada, Tomato-Jalapeňo Broth, Chorizo "Air"
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