APPETIZER Duck Paquet Rene Bajeux The Grill Room The Windsor Court Hotel New Orleans LA ENTREE Halibut with Portobello and Asparagus Don Yamauchi Carlos' Chicago IL DESSERT Warm Chocolate Cake with Coffee Sauce Jean Philipe Maury Picasso, Bellagio Hotel Las Vegas NV
APPERTIZER Sauteed Diver Sea Scallops Michael Smith The American Restaurant Kansas City MO ENTREE Ahi Tuna Tower Joachim Splichal Patina Los Angeles CA DESSERT Chocolate-Pistachio Tart Deborah Snyder JUdson Grill New York NY
Warm Tuna Salad by Aimo Moroni of Il Luogo de Aimo e Nadia in Milan, Italy. Glazed Turbot by Siegfried Pucher of Le Ciel Restaurant, ANA Grand Hotel in Vienna, Austria. Red Fruit Crumble by Philippe Chapon of Restaurant Guy Savoy in Paris, France.
Sea Scallop and Lobster Sausage with Tomato Sauce by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda. Frog Legs by Bernard Loiseau of La Cote d'Or in Saulieu, France. Creme Brulee with Strawberries by Kyle Kingrey of Villa Madeleine in St. Croix, U.S.V.I.
Artichoke a la Barigoule by Roger Verge of Moulin de Mougins in Mougins, France. Croustillant of Lobster with Saffron Vinaigrette by Eric Deblonde of Four Seasons Hotel in London, England. Chocolate-Strawberry Dumplings with Rhubarb by Siegfried Pucher of Le Ciel Restaurant, ANA Grand Hotel in Vienna, Austria.
APPETIZER Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad Tom Parlo Sonesta Beach Resort Key Biscayne FL ENTREE Chicken-stuffed Pepper with Mole Verde Suzana Davila Cafe Poca Cosa Tucson AZ DESSERT Chocolate-Orange Mousse Christian Gille Westin Canal Place New Orleans LA
Serenity takes you on a journey of relaxation with beautiful nature and city scenes from around the world.
Serenity takes you on a journey of relaxation with beautiful nature and city scenes from around the world.