Or el Bulli approach takes it to a new level, with dishes inspired and looking like nature. Edible soil from chocolate or olives, flowers made from fruit and snow made from coconut flavoured ice. Correct me if I am wrong, but I think Ben from Attica has a dish with edible soil too.

All that said, I have my own petty attempt. Just sticking to the mantra to cook each vegetables individually and letting the best of each vegetable shine. There are some baby carrots glazed, blanched sugar snap peas and onions picked in sherry vinegar and sugar. A poached egg and some pancetta for the creamy taste and salt.

For mains, It was osso buco. Brown each piece on a hot heavy pan and then with the juiced/oil from the meat, add 1 onion diced and a few sliced of bacon diced and cook until lightly caramalized. Deglaze with a cup of red wine ( I used a shiraz viognier), add 2 stickes of celery finely diced, a little balsamic vinegar and a table spoon of soy (yes for the umami) and a quater of a star anise. Pour enough water or veal stock to cover the meat completely, put the lid on and simmer slowly for 3 hours. Remove the meat and set aside with some cling wrap ove rit to keep it moist, strain the cooking liquid and discard all solids. Return liquid in pan and reduce until it starts to thicken a little. Taste it and add more vinegar or salt if needed. Add some shallots that hav ebeen halved and continue to reduced until it coats a spoon nicely. Finish the sauce with 1-2 table spoons of butter.

Serve!