Butter poached turkey breast, cabbage, confit leg and foie gras garbure, honey glazed parsnips, bread sauce, cranberry puree. Butter poached turkey breast, cabbage, confit leg and foie gras garbure, honey glazed parsnips, bread sauce, cranberry puree.

Name: Christopher Graham
Age: 30
Nationality: British
Position: Executive sous chef, Atlantis, The Palm

Menu: 

Starter

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Truffled beef pastrami, crispy quail egg, smoked beetroot macaroon, truffle vichyssoise e’spuma, pickled forest mushrooms

Soup

Bouillabaisse consommé, confit red snapper, fennel and oyster sphere, smoked salmon rouille

Main course

Butter poached turkey breast, cabbage, confit leg and foie gras garbure, honey glazed parsnips, bread sauce, cranberry puree

Dessert

Chestnut and glühwein parfait, gingerbread, plum jelly, mince pie beignet

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