Place burrata on top of the pesto sauce, then add Uzbek tomatoes with strawberries, and garnish with olive oil and basil.

We drizzle the smoked eggplant with spicy oil, add Uzbek tomatoes and a brenois made from shallots and ramiro peppers, and garnish with Parmesan yogurt and basil.

We cook the chicken liver using the sous vide method, then blend it, decorate it with fresh cherries and hazelnuts, and serve it with a tart.

A hearty and warming pumpkin soup. We prepare it using baked pumpkin, adding white wine and nuit. We garnish it with pumpkin seeds, pumpkin oil, and feta cream.

In a pan, we fry the mussels, cockles, shrimp, and squid, add chili, garlic, and white wine, then simé them in tomato sauce and add the pasta itself. When serving, sprinkle with chives and lemon zest.

• We use tomato sauce as the base and sprinkle it with mozzarella. We bake the shrimp separately with alio olio sauce. We add pesto sauce and top with arugula and Parmesan.

We stuff the sausage with cheese and fry it in a pan with thyme and garlic. We serve it with mashed potatoes and demi-glace sauce, garnished with caramelized onions, pickled cucumbers, and pangaratata.

Fry in a pan and serve with broccoli cream, adding spinach, milk, cream and butter. Pour over the sauce based on Cacio e pepe, fish sauce, green peas and lemon zest. Decorate with a mix of red and green basil, mint and fried segments of broccoli.

We fry the cod in a pan and serve it with a sauce based on shallots deglazed with white wine, with cacio e pepe sauce and fried mussels. We roll it in a mixture of lime zest and chives and serve it with mashed beans.

Zucchini, artichoke, spinach, and olives are sautéed in a pan, then mixed with a sauce based on cilantro, parsley, ginger, sriracha, soy sauce, and olive oil. We then place them in a sauce based on chicken broth and butter, and top it with seabass fillet that has been sautéed in a pan.

We salt the chicken thigh in a brine solution and cook it using the sous‑vide method, then we fry it. We sauté the cauliflower and porcini mushrooms in a cast‑iron skillet and add cream cheese, Parmesan, and spinach. We place the chicken thigh on top of the side dish, sprinkle with parsley, and drizzle with truffle oil.