Eating with the Crème de la Crème

<p>Daniel Boulud, David Bouley, Hubert Keller</p>

<p>"shooter" of Choucroute Fondant, Lobster Essences, Osetra Caviar</p>

<p>Joachim Splichal and fellow chefs</p>

<p>Alfred Portale</p>

<p>Michel Richard and fellow chef</p>

<p>Sea Urchin Panna Cota with Kaffir Lime Passot Roe by Chef Roland Passot</p>

<p>Crispy Duck Confit Crisp, Seared Rare Magret Breast, Cherry Marmalade, Foie Gras Fondue by Todd English</p>

<p>Nancy Silverton and Dahlia Narvaez of Pizzeria Mozza</p>

<p>Tom Colicchio and the team from Craft</p>

<p>Pernod Cocktails</p>

<p>Jean-Georges Vongerichten serving egg caviar</p>

<p>the BLT team preparing smoked sea salt and pepper crusted dry aged NY strip</p>

<p>Serious Eats' Ed Levine and David Burke</p>

<p>the crowd enjoying the food and wine</p>