Organic faux "crab" salad made with heart of palm celery onion yellow bell pepper garlic dill jalapeño celery salt smoked paprika pepper red wine vinegar and Vegenaise rolled up with cucumber by @the_haute_mint.
Chef Xavier Boyer of the L'Atelier de Joel Robuchon (london) delivers this beautiful dish. The dish reflects the philosophy of chef Robuchon's new book Food & Life, in which he explores healthy Michelin star food. Beetroot with mustard sorbet. As featured on FOUR Magazine