Chef >> Sidney Redel
Where >> Pierre Gagnaire at Les Airelles, Courchevel, France
At his mountain atelier, celebrated Parisian chef and global restauranteur Pierre Gagnaier dishes fanciful yet precise creations highlighting color, shape, flavor, and texture in unexpected (and often opulent) ways. Beet and Campari carpaccio pairs with lacquered eel. Breaded sole dresses up in a sauce of cider, "melted" rhubarb, and crystals infused with green apple essence. Crayfish fried in roasted red rice and lemon peel meets chanterelles (fried in veal jus) and diced cucumber (sauteèd in butter and mint) in a warm sabayon. With two Michelin stars and just 20 seats in an ornate, Hermés-encrusted room, reservations are a must. airelles.fr
