Burrata Parmigiana

The complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.

The French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content

The traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.

A simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.

The Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.

Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.

The sweet, delicate flavours of Hokkaido sea scallop and blue lobster are accented with lemon juice to imbue the dish with a citrussy note. Add extra virgin olive oil pearls for a peppery-floral hint, and Beluga caviar for a briny depth.

Swap your usual Christmas fowl for turbot. The mild flavoured fish soaks up the creamy, buttery notes of the white truffle nantais sauce beautifully.

Feast your eyes on these colourful poached pears and the accompanying beautiful caramel sugar spun masterpiece.

Creamy rich mascarpone mousse, bitter-sweet almond, fragrant coffee, aromatic spices and a crunchy Speculoos biscuit crumble, what not to love about this dessert?

The white asparagus has a bitter-nutty-earthy profile that makes it a chef’s favourite. Here, it’s wonderfully paired with citrusy orange gel and truffle-scented crème fraîche.

The Barbary duck is thin-skinned, low in fat and has deep red, mildly gamey meat. Coupled with aromatics of orange zest, crushed fennel seeds, cloves, thyme and ginger, it is a dish that will have your guests clamouring for more.

Fresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.

The ‘Queen of Chickens’ has a flavour that speaks for itself; roasted simply and paired with the earthiness of yellow turnips.

A dilation of the soul of the forest, this dish from La Dame de Pic best accentuates the earthy flavours of the highly prized morels.

Fresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.