Amuse Bouche
Crispy Sunchoke (New York), Raviolo di Robiola tre Latti (Dubai), Astice and N’duja (Milan), and Croccante di Parmigiano e Culatello (Tokyo)
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Image Credit: Lexie Moreland -
Antipasti from Tokyo.
Image Credit: Lexie Moreland Langoustine tartare with burrata and lemon powder.
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Antipasti from Milan
Raw beef, red and yellow beets, goat curd, and Sambuca.
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Primi from Dubai
Image Credit: Lexie Moreland Sardinian fregola with artichokes, wild mushrooms, and black truffle.
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Primi from New York
Image Credit: Lexie Moreland 50 days dry aged beef, horseradish, watercress, and ash baked onion.
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La Grande Mela
Image Credit: Lexie Moreland “The Big Apple” dessert created by all four chefs.
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Dessert candies
Image Credit: Lexie Moreland Dessert candies
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Armani / Ristorante 5th Avenue
Image Credit: Lexie Moreland The table setup for the dinner.
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Armani / Ristorante 5th Avenue
Image Credit: Lexie Moreland The table setup for the dinner.
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The four chefs
Filippo Gozzoli from Milan, Francesco Mazzi from Tokyo and Chef Alessandro Salvatico from Dubai and Michele Brogioni from New York.