In 2010, food and Wine magazine chose the most beautiful restaurant dishes in the world.
I attach a photo with a description.
1. Restaurant Mugaritz (Renteria, Spain). Dish: "Red fruits from the garden» 
![Снимок-экрана-2016-11-22-в-5.08.57.png](https://ipfs.busy.org/ipfs/QmT9AUqkS54xXEv2BVhBBDGzz3Mw8zUVZzLuCWETEvUxfq)
Andoni Luis Aduriz took several years of experimentation to create a delicious foam with the taste of juicy berries and beets.

2. Alinea restaurant (Chicago, USA). Dish: "Palm core»
![blog_entry_184155.jpg](https://ipfs.busy.org/ipfs/QmXF2A3twA5LJAedybwic83DuDVxuA3UDPuiYDEHzDYqsT)
Chef Grant Eshats serves five slices of palm with five different fillings ranging from vanilla pudding to truffle puree with rye bread.

3. Restaurant Pierre Gagnaire (Paris, France). Dish: "wind Crystal»
![blog_entry_185707.jpg](https://ipfs.busy.org/ipfs/QmPbXEzdMQe8E4QnJJKu5B95nyroC13y9Y8GfaMVkbJVeD)
A new look at the usual meringues. Protein, whipped with water and sugar(method introduced by hervé Tees).

4. Restaurant Michel Bras (Laguiole, France). The Dish: "Garguilo»
![blog_entry_184142.jpg](https://ipfs.busy.org/ipfs/Qmb9MQxjXufETk1rexPDbGv5ZbR6n6DwVzbg6D8UGu2SrV)
Without a doubt, the most beautiful vegetarian salad, including, depending on the season, up to 60 kinds of vegetables, herbs, flowers and seeds.

5. Bazaar by José Andrés restaurant (Los Angeles, USA). Dish: "Mussels in the marinade»
![blog_entry_184151.jpg](https://ipfs.busy.org/ipfs/Qmef2bKJeVBdEGHo8ETYC8Uo1dsEV1crVKV8ZBou8Bou8x)
Mussels marinated in vinegar with the aroma of fragrant pepper. They are served in a tin, paying tribute to the traditional canned food, refuting the thesis that they are all not distinguished by taste and elegance.

6. Restaurant Combal.Zero (Rivoli, Italy). Dish: "Cyber egg»
![blog_entry_184140.jpg](https://ipfs.busy.org/ipfs/QmNSkExpNppL9oAFqQPaZS2tyGpPkzKrjgXquEzRb1TcQr)
  Caviar with poached egg in a plastic bubble. A scalpel is served with the dish.

7.  Restaurant Aronia de Takazawa (Tokyo, Japan). Dish: "fish with snow seasoning»
![blog_entry_184149.jpg](https://ipfs.busy.org/ipfs/QmZF6bpneo1CS1Gp4MZ4CnBvH32Vkum9RvGwRQkwj72AWT)
Yellowtail served with mountain vegetables, edible Lily bulbs and nitrogen-cooled seasoning that looks like snow and melts in your mouth.

8.  Manresa restaurant (Los Gatos, California, USA). Dish: "Chicken egg L'arpège»
![blog_entry_184153.jpg](https://ipfs.busy.org/ipfs/QmTiAgxP2mdNj1wCc8GbwFXQMD7BYsDKG3G2bvfXpjhVXC)
The author's interpretation of the famous egg of the Parisian restaurant L'arpège: the yolk is also cooked in vinegar from sherry, cream and maple syrup, but David Kinch adds Tasmanian pepper.

9. Nihonryori Ryugin restaurant (Tokyo, Japan) Dish: "Extravagant snow crab roast»
![blog_entry_184147.jpg](https://ipfs.busy.org/ipfs/QmSq9cnbi8VB1Ts3PTJucrLQQdbAAH8eABZrkjsTTPou15)
Roast snow crab, which is steamed for 10 hours, and puffer milk in ginger Dashi broth. The dish is accompanied by a picture showing the entire cooking process.

10. Momofuku Ko restaurant (new York, USA). Dish: "tender rib edge with stewed daikon, pickled carrots and mustard seeds".
![blog_entry_184145.jpg](https://ipfs.busy.org/ipfs/QmPauhVqvJGPyeVwdcxuFbFsfWyaDEEnr9DBJk513M1f8z)
The costal region, which 48 hours were cooked in the Sous Vide