Italy's signature aperitivo — Aperol, Prosecco and a splash of soda. Light, refreshing and crowd-pleasing.
Classic Burgundian braised beef with lardons, pearl onions and mushrooms in a rich red wine sauce.
Marseille-style fish stew with saffron, fennel and mixed seafood. Served with rouille and croutons.
A rich, deeply flavoured onion soup topped with a crusty crouton and melted Gruyère.
Cuban classic — white rum, fresh lime, mint and sugar over crushed ice, topped with soda.
Classic vanilla custard with a perfectly caramelised sugar crust.
Prime rib of beef, dry-aged and char-grilled to order. Served with pommes purée.
The simplest and most revealing cocktail — white rum, fresh lime and sugar syrup. Nowhere to hide.
The king of cocktails — gin and a whisper of dry vermouth. Stir until ice cold, strain and serve with a lemon twist.
Slow-cooked duck legs in their own fat until perfectly tender.
Vodka, Kahlúa and a fresh espresso shot — shaken hard for a thick, creamy foam.
Silky cured foie gras rolled in a torchon. Served cold with brioche and Sauternes jelly.
The Basque country's legendary two-ingredient drink — equal parts red wine and cola over ice. Bold, slightly sweet and dangerously sessionable.
Airy dark chocolate mousse made the classic way with raw eggs and no cream in the mousse itself.
Silky smooth wild mushroom soup finished with double cream.
The definitive stirred cocktail — equal parts gin, Campari and sweet vermouth. Bold, bitter and aromatic.
The original cocktail — bourbon or rye, sugar, bitters, expressed citrus peel. Spirit-forward and aromatic.
Mexico's most popular cocktail — tequila, fresh grapefruit juice, lime and a salted rim. Bittersweet, refreshing and effortlessly easy to drink.
Crisp-skinned salmon fillet finished with herb butter and a squeeze of lemon.
Provençal vegetable stew layered with tomatoes, courgette, aubergine and peppers.
Hand-chopped beef with capers, cornichons, Dijon mustard and egg yolk.
Upside-down caramelised apple tart in buttery shortcrust pastry.
Crisp shortcrust tart filled with a sharp, silky lemon curd.
Classic white veal stew in a creamy velouté sauce with carrots and mushrooms.
Soft meringue islands poached in milk, floating on crème anglaise with caramel and praline.