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World's Most Beautiful Dishes

Slide 9 of 21

Alain Ducasse au Plaza Athénée, Paris

Dish: Sea bream, citrus fruit/peppers, caramelized ventrèche

Among the haute dishes at French megachef Alain Ducasse's grand restaurant is this fish-and-citrus creation in which sea bream is prepared two ways and dotted with colorful cubes of lemon, yuzu and bergamot-flavored jelly.

Photo © Aimery Chemin

slideshow  Recipes by the French Masters

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