Asetra Caviar served "in the egg" on top of lime Crème fraiche and French Scrambled Eggs with Cream and Shallots.

Mussels Served in a Pesto Brioche with reduction of Cream, Shallots, Champagne, Thyme, and White Truffle Oil.

Table Setting and Center Vegetable display for the Concours des Chefs show in Monaco year 2000