1. Shape mixture into quenelles, microwave for 12 secs or until meringue-like.

2. There are the crayfish and the creamy quenelles and the charcuterie which still belong a little to Lyon.

3. Place quenelles of meringue on individual plates and decorate with custard on one side, fruit coulis on the other.

4. Serve with a quenelle of clotted cream on top.

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5. Finish with a quenelle of clotted cream.

6. Top with a quenelle of the vanilla cream.

7. Form a quenelle of the white crab meat and set on top of the plaice.

8. Place a quenelle of chicken liver parfait on the plate and garnish with popcorn and chicken skin.

9. Place one quenelle of pistachio ice cream next to the fondant.

10. To serve, add a quenelle of the mocha mousse and a quenelle of the clotted cream to the plate.

11. Top with the brioche toast and a quenelle of the cream and goats' cheese mix.

12. Spoon a quenelle of mash alongside, and place a pheasant breast on the other side.

13. Carefully lower each quenelle of meringue into the simmering milk.

14. Using another larger spoon as well, shape a quenelle of the mixture and place it onto the lined baking sheet.

15. Spoon a quenelle of apple sorbet at the other end of the line of sabayon.

16. Place four vichy carrots and a quenelle of the goats' cheese mixture on top.

17. Place a basil leaf at the other end of the plate and top with a quenelle of sorbet.

18. Place the strawberry jelly to the left of the plate, and finish with a quenelle of the vanilla cream.

19. To serve, place some mash in a heap or a large quenelle on each plate.

20. Place the passion fruit and limoncello ice cream alongside, followed by a quenelle of lime Chantilly cream.