Fine-dining plated starter by chef Björn Freitag, photographed for a gastronomy event in Mauritius.
Octopus with green sauce by chef Vasco Coelho Santos, presented on a white plate.
Shellfish dish with aromatic steam by chef David Gallienne, photographed during service.
Brioche with cream and citrus by chefs Fleur and Martin Feragus, styled for fine dining.
Delicate fine-dining starter with light foam by chefs Fleur and Martin Feragus.
White fish fillet with diced vegetables by chefs Fleur and Martin Feragus.
Pasta with crisp green garnish by chef Larissa Rajaonarivelo, photographed in Mauritius.
Creamy gourmet dish with ribbon garnish by chef Larissa Rajaonarivelo.
Botanical amuse-bouche presentation by chef Davy Tissot at a gastronomy event.
Langoustine with refined gourmet garnish by chef Davy Tissot.
Colourful vegetables with sauce by chef Davy Tissot, presented as fine dining.
Sliced meat with sculptural crisp garnish by chef Matthieu Hervé.
Golden layered dish with sauce by chef Hugo Riboulet, photographed for a culinary event.
Layered red terrine by chef Hugo Riboulet, presented on a fine-dining plate.
Trio of refined amuse-bouches arranged for a gastronomy presentation.
White fish fillet with courgette flower by chef Laurent Lemal.
Golden cylindrical creation topped with caviar by chef Laurent Lemal.
Toasted bread with basil garnish by chef Marco Cassola.
Roasted rack with golden garnish by chef Marco Cassola, presented for fine dining.
Gnocchi with green quenelle by chef Wilfried Romain.
Glazed meat with seasonal vegetable garnish on a contemporary fine-dining plate.
Sliced meat with green purée by chefs Fleur and Martin Feragus.
Gourmet tart with cream by chef Christophe Dupouy.
Coffee-inspired dessert by chef Davy Tissot, plated for a gastronomy event.
Dessert with fruit and floral garnish by chef Sébastien Rath.
Cream dessert with leaf-shaped tuile by chef Matthieu Hervé.
Foamy starter with edible flowers, photographed as a fine-dining creation.
Green layered culinary creation presented on a minimalist plate.
Chocolate dessert with ice cream by chef Wilfried Romain.
Colourful gourmet plating with a yellow centre by chef Yann Monbaron.
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