World’s Most Beautiful Dishes

Check out the most amazing dishes in the world. These wonderful dishes prove that the kitchen leaders in these restaurants are not just top chefs, they are just amazing artists in what they do best. From California to Tokyo and other parts of the world, we have outlined the best restaurant dishes there is in the world.

San Francisco: Coi

Dish: Inverted Cherry Tomato Tart

Visionary chef Daniel Patterson (an F&W best new chef 1997) is the brain behind the inverted cherry tomato tart. The dish comprises of charred, peeled cherry tomatoes sitting on a bed of pesto and topped with a tomato puree (made in a whipped-cream dispenser) and a crispy olive tart shell. 

Errenteria, Spain: Mugaritz

Dish: Red Fruits From The Garden

The voluminous edible bubbles made with sun-ripened berries and beetroot was worth the one-year experiment conducted by Andoni Luis Aduriz. Although the Michelin-two-starred Mugaritz was damaged by a kitchen fire in February 2010, Andoni reopened it in June of that same year.

Paris: Pierre Gagnaire

Dish: Les Cristaux de Vent (Wind Crystals)

Famous French chef Pierre Gagnaire gives the meringue a divine twist. He adds water to the classic mixture of egg white and sugar to make them ethereally light and shape them into lovely looking sticks. His idea was cued from the molecular gastronomist discovery Herve This.

Laguiole, Francis: Bras

Dish: Gargouillou

Depending on the day, this amazingly composed salad can have up to 60 individually prepared vegetables, leaves, flowers, and seeds. Super-cerebral Michel Bras oversees to this lovely dish.

New York City: Le Bernadin

Dish: White Tuna Poached In Olive Oil

This lovely seafood is the work of the genius Eric Ripert. He juxtaposes the high and low of this playful dish of white tuna poached in olive oil, topped with delicate sea beans, crispy chips, and a light red-wine béarnaise sauce.

Chicago: Alinea

Dish: Heart Of Palm

The ever-forward-thinking legendary chef Grant Achatz (an F&W best new chef 2002) serves the hearts of palm stuffed with five different fillings (from vanilla pudding to truffle-pumpernickel puree) on five separate pedestals.

Yountville, California: French Laundry

Dish: Confit Of Moulard Duck “Foie Gras”

This dish is prepared at the renowned French laundry by chef de cuisine Timothy Hollingsworth. The dish comprises of carefully shaved frozen foie gras with pickled huckleberries and blossoms from the restaurant’s garden.

New York City: Jean Georges

Dish: Eggs Caviar

The elegant eggs caviar served by Jean-Georges Vongerichten offers buttery, soft-scrambled eggs served in the shell, topped with whipped cream, and a spoonful of caviar.

Paris: Alain Ducasse au Plaza Athenee

Dish: Sea Bream, Citrus Fruit/Peppers, Caramelized Ventreche

French mega-chef Alain Ducasse's grand restaurant serves this fish-and-citrus creation in which sea bream is prepared two ways and dotted with colorful cubes of lemon, yuzu, and bergamot-flavored jelly 

New York City: Eleven Madison Park

Dish: Royal Sterling Caviar “Vichyssoise” of Caraquet Oysters

Eleven Madison Park’s chef Daniel Humm (An F&W best new chef 2005) juxtaposes extravagance (oyster gelee, caviar pearls) with classic French comfort food (a vichyssoise of potatoes and leeks) all inside an oyster.

 Yummy right? tell us what you think about the dishes on the comment box below.