Welcome to the Spring Menu Challenge, a celebration of culinary creativity and seasonal flavors from around the world. This challenge invites chefs from diverse backgrounds—ranging from small, innovative eateries to world-renowned Michelin-starred restaurants—to showcase their exceptional Spring dishes. As the Participants send their Menu and after a pre-selection, we will feature a different chef and their unique menu, highlighting the artistry and passion that goes into their culinary creations.
Spring Menu Challenge 2025
Chef Adam Handling MBE– Restaurant “Frog” 1* Michelin star – London, UK
About the Restaurant
The Stage Is British – Inside Frog by Adam Handling
Frog by Adam Handling is more than a restaurant — it’s a culinary performance staged at the epicenter of British gastronomy. Located in London’s Covent Garden, this Michelin-starred flagship of the Adam Handling Collection offers an immersive tasting experience that blends bold British flavors, sustainability, and theatre.
The dining room holds just 37 covers, with an open-plan kitchen that invites guests into the artistry behind every course. Chef Handling’s philosophy — British food, inspired by London — is expressed through every element, from foraged ingredients to nostalgic cocktails at the subterranean Eve Bar, where each drink is crafted in their lab around a single ingredient.
Each plate is a statement. At Frog, a cod dish isn’t just cod — it’s line-caught from Newlyn, aged in seaweed, steamed with horseradish, and plated with grapes. The “Chicken Sandwich” is part of the Bread & Chicken Butter course — a playful nod to comfort food, reimagined with layered technique. The sandwich stands alongside Earl Grey IPA sourdough, a silky liver parfait, and whipped chicken butter, each element crafted with precision and purpose.
The restaurant has earned accolades including:
1 Michelin Star
No. 40 in Estrella Damm’s UK Top 100 Restaurants
Best Designed Wine List – Europe (World’s Best Wine Lists 2024)
This is where luxury dining becomes accessible, experimental, and deeply rooted in purpose — and why it stands as a standout in the All4Chefs Spring Menu Challenge 2025.
About the Chef
Adam Handling – Britain’s Boldest Voice in Sustainable Gastronomy
Adam Handling MBE is not just one of the UK’s most dynamic chefs — he’s a changemaker in hospitality. From being Gleneagles’ first apprentice chef at 16 to becoming the youngest Head Chef in Fairmont history, his career has always defied convention.
Handling is a vocal advocate for zero-waste kitchens, a mentor for young chefs, and an official ambassador for the UK’s international GREAT campaign, showcasing British excellence in cuisine around the world. He was awarded an MBE in 2024 for services to hospitality and international trade.
With the Adam Handling Collection, which includes Frog, Eve Bar, Ugly Butterfly in Cornwall, The Loch & The Tyne in Windsor, The Tartan Fox, and Adam Handling Chocolate shop, Adam’s mission is clear: elevate British produce, champion sustainability, and turn ethical luxury into everyday practice.
His food is creative, technically layered, and emotionally resonant — a style that earned him the title of Champion of Champions on BBC’s Great British Menu.
Photographer Credit @Yoxman
“Sustainability is not just a checkbox — it’s our entire foundation. Every dish starts with a question: how can we honour the ingredient fully? From root to leaf, nose to tail, and even into the glass, we don’t waste potential. It’s about respecting the land, the grower, the animal, the craft. That’s British luxury today — thoughtful, responsible, and packed with flavour.”
— Adam Handling MBE
The Taste of Renewal
Spring isn’t just a season at Frog — it’s an awakening.
This year’s Spring Menu Challenge entry draws inspiration from Britain’s early blooms and short-lived treasures. “As the days get warmer, the dishes become lighter,” says Adam. “We’re showcasing the best of British ingredients — from wild garlic to spring lamb and early asparagus.”
But these are no ordinary dishes. Seaweed custard arrives beneath a layer of British caviar and bone marrow sauce, served with laminated bread for indulgent dunking. A fermented mushroom tart is paired with truffle tea, while aged mackerel is layered with sorrel atop a cracker made from its own bones — a textural and sustainable triumph.
From the Chicken Sandwich and Bread & Chicken Butter course to the decadently playful Eastwood plum Bakewell with black truffle honey, the spring tasting menu is a journey through the playful and profound — all built from ingredients grown or gathered on British soil.
Spring, through the lens of Adam Handling, is not only about renewal — it’s about responsibility and reinvention. A season of precision, purpose, and pleasure.
Photographer @justindesouza
Frog 1* Michelin -Spring Menu 2025 – Dishes Featured
Mackerel, Sorrel
Aged mackerel, cured & smoked, glazed in mackerel jelly, served on a cracker made from the mackerel bones, finished with red sorrel.
Earth
Fermented mushroom tart with wild parsley and black truffle, served with a mushroom tea and finished with fresh herbs.
Bread & Chicken Butter Course
Chicken sandwich with sourdough bread infused with Earl Grey IPA beer and apple juice. Served with chicken butter, chicken liver parfait, and chicken sauce.
Seaweed Custard, Caviar, Bone Marrow
Seaweed custard topped with Umai Modern caviar, rich bone marrow sauce, and a pressed laminated bread on the side.
Cod, Fennel, Green Chilli
Line-caught cod from Newlyn, aged in seaweed, gently steamed with horseradish. Served with sweet grapes , slow-cooked clams, and a roasted green chilli and whey sauce.
Eastwood, Plum Bakewell, Honey
Freshly baked Bakewell tart topped with slightly melted Eastwood cheese and finished with black truffle honey.
Chef Sebastian Frank– Restaurant “Horváth” 2* Michelin star 1* Michelin Green star, Berlin, Germany
About the Restaurant
Horváth – Emancipated Fine Dining in Berlin’s Creative Core
Tucked along the Paul-Lincke-Ufer in Berlin’s Kreuzberg district, Restaurant Horváth stands as one of Germany’s most progressive and soulful culinary destinations. With its heritage steeped in Central European tradition and its gaze fixed firmly on the future, Horváth has become a benchmark for creative excellence.
Inside, the warm wood paneling of the historic space meets the contemporary minimalism of a modern art mural by Jim Avignon. At the center of the restaurant is a glass-enclosed kitchen, where guests can witness a masterclass in culinary precision and intuition.
Originally an iconic cultural gathering space called “Exil” in the 1970s—where artists like David Bowie, Iggy Pop, and Jack Nicholson once dined—Horváth today is led by Chef Sebastian Frank and his wife Jeannine Frank, who bring together the restaurant’s rich past with their own distinctive culinary philosophy: Emancipated Vegetable Cuisine.
About the Chef
Sebastian Frank – Philosophy Through Limitation
Raised in Lower Austria, Chef Sebastian Frank is a culinary philosopher as much as he is a technician. After formative years in elite kitchens, including the legendary Steirereck in Vienna under Heinz Reitbauer, Frank relocated to Berlin in 2010. Just a year into his work at Horváth, he was awarded his first Michelin star.
By 2015, the restaurant held two.
Frank’s concept of “emancipated vegetable cuisine” rejects hierarchy between animal and plant, placing vegetables at the emotional and structural core of his creations. For him, restriction isn’t limitation—it’s focus. And through this lens, carrots, celeriac, and pumpkin are given as much poetic and culinary power as any cut of meat.
Together with Jeannine Frank, who manages the restaurant and guest experience, Sebastian has built a kitchen culture defined by introspection, craftsmanship, and a fearless pursuit of expression.
“Limitation is focus, and vegetables are currently my strongest form of expression.”
The Horváth Spring Menu – Seasonality, Structure, and Soul
Spring at Horváth is not simply about renewal; it is about redefinition. In this season’s offering Sebastian Frank constructs dishes that are both cerebral and deeply satisfying, rooted in Austrian heritage yet stripped of nostalgia.
Expect smoked celeriac with roasted yeast and porcini cream. Expect a mushroom ‘liver’ that confuses and delights. Expect a dessert built around poppy ice cream, roasted vegetable cream, and schnapps sabayon.
Vegetables are grilled, oxidized, fermented, steamed, powdered, and caramelized—used not as side elements, but as the very center of gravity.
Even the drinks follow suit: rhubarb-pea juice pairings and camelina oil vinaigrettes echo the same elegance and curiosity that define the cuisine.
Horváth’s spring tasting menu is a sensory argument for depth through minimalism and ethics through emotion. At every level, from plating to palate, it insists: vegetables don’t whisper—they roar.
Spring Menu – Horvath – Berlin
Chef Sebastian Horvath| 2 Michelin Stars, 1 Michelin Green star | Berlin
Mushroom Liver
Celeriac Ripe & Young
- Aged Celeriac
First Dip
Smoked & Confit Celeriac
- With White Chocolate and Quince Reduction
Walk Through My Garden
Oxidized Salad
- With Caper-Crumble and Camelina Oil Vinaigrette
Smoked Celeriac
- With Roasted Yeast, Porcini Cream, and Celeriac Reduction
Steamed Mushroom Stem
- With Gulasch Extract, Lard & Onion Emulsion
Marzipan Aromas
- Pumpkin Crème, Apricot Seed Ice Cream, Roasted Flour
Poppy Ice Cream
- With Roasted Vegetable Cream and Schnapps Sabayon
- With Roasted Vegetable Cream and Schnapps Sabayon
Juice Pairings
- Rhubarb-Pea Drink
- Additional Seasonal Juice Pairings
Tableware Selected by Chef Sebastian Frank
Chef Andrea Pasqualucci – Restaurant “MOMA” 1* Michelin, Rome, Italy
About the Restaurant
Moma Rome – Michelin-Starred Sustainability in the Eternal City
Tucked in the refined Ludovisi district just steps from Via Veneto, Ristorante Moma has carved out a singular place in Rome’s modern fine dining scene. Awarded one Michelin star in 2018, Moma is a restaurant of dual personalities: a casual bistro on the ground floor for everyday elegance, and a refined upstairs dining room that delivers a full immersion into contemporary Italian gastronomy.
At the helm is Chef Andrea Pasqualucci, whose vision has elevated Moma into a beacon of cucina etica — ethical cuisine rooted in seasonality, sustainability, and ingredient purity. Moma is not just a restaurant but a manifesto of zero-waste cooking and circular gastronomy, where every dish is a testament to craftsmanship, terroir, and culinary mindfulness.
The Moma Rome spring menu reflects the restaurant’s unwavering commitment to seasonal innovation and sustainable sourcing. With a cuisine that blends local Roman tradition with modern technique, Moma offers a refreshing contrast to Rome’s classic trattoria culture. Here, fermented vegetables, osmosis-cooked roots, and low-temperature poached seafood take the spotlight in a celebration of vibrant, nutrient-rich dishes that honor both land and sea.
About the Chef
Andrea Pasqualucci – Precision, Ethics, and a Passion for Produce
Born and raised in Rome, Chef Andrea Pasqualucci is one of Italy’s most respected new-generation chefs, known for his uncompromising commitment to ingredient quality, sustainable practices, and technical excellence. His career began in Rome but quickly expanded to include influential stints in the best kitchens of the Italian gastronomic panorama, where he refined a unique style that marries Roman heritage with global awareness.
At Moma, Chef Pasqualucci has created a kitchen culture that prioritizes thoughtful sourcing, waste reduction, and a deep respect for seasonality. His culinary philosophy rests on the belief that ingredients should be treated with reverence — allowed to express themselves fully, without being overshadowed by unnecessary technique.
His dishes are often built from the ground up, starting with plant-forward foundations and progressing through subtle layers of texture and flavor. Whether it’s a terrine of veal tongue and sweetbreads or a garden-inspired plate of osmotically cooked spring vegetables, Pasqualucci brings a disciplined, almost architectural approach to plate composition.
He is especially passionate about empowering his team to embrace circular cooking principles and often leads workshops for young chefs on food ethics and sustainability in professional kitchens.
“Creating a new recipe is like crafting a work of art; it requires careful refinement, selecting the right ingredients as if they were colors on a painter’s palette.”
Chef Andrea Pascualucci at” Moma Rome” Ristorante
Chef Pasqualucci’s Spring Menu Inspiration
Seasonality, Simplicity, and the Ethics of Flavor
“Spring is a moment of awakening,” says Chef Andrea Pasqualucci. “Everything starts to grow again. It’s a time of energy and expression — and that shows on the plate.”
His 2025 Spring Menu Challenge for All4Chefs captures the essence of this awakening through dishes that are bold yet balanced, innovative yet rooted in tradition. Each course is a meditation on freshness, from the buttery texture of low-temperature cuttlefish tagliatelle in a fat-free puttanesca infusion, to the earthiness of his vegetable garden composed of osmotically cooked, fermented, and fried Agro Pontino roots.
Throughout the Moma Rome spring menu, Chef Pasqualucci avoids aggressive techniques and excessive fat. Instead, he favors osmosis, vacuum cooking, and marinades that protect the ingredient’s original structure and nutritional value. “Technique should never overpower nature,” he notes. “It should reveal it.”
Desserts also reflect his springtime vision, including a lemon, vanilla, white asparagus, and licorice semifreddo, and a playful “Vignarola” dessert that transforms Roman spring vegetables into a textural, sweet-savory finale with mint meringue and caramelized bacon.
Chef Pasqualucci’s approach to spring is not just a change in ingredients — it’s a culinary philosophy in full bloom, embodied through the creativity and sustainability of the Moma Rome spring menu.
Tableware Selected by Chef Andrea Pasqualucci
Spring Menu – Moma, Rome
Starters
Cuttlefish Tagliatelle with Puttanesca Sauce
Veal Tongue Terrine with Crispy Sweetbreads and Artichokes
Baby Cuttlefish with Sammuragghiu and Mussel Sauce
Baccalart (Cod as Canvas) – Inspired by Pollock, decorated with saffron, black garlic, parsley, etc.
Our Seasonal Garden in Sweet and Sour Sauce
Local Tuna with Jerusalem Artichoke, Cherries, Basil Oil, and Cherry Gazpacho
Oyster with Shallot Compote and Champagne Sauce
First Courses
Catch-of-the-Day Fish Soup in Sweet and Sour Tomato Broth
Spaghettone with Fava Beans, Sea Urchins, and Pecorino
Risotto with Smoked Eel, Chamomile, and Honey
Fresh Tortelli Stuffed with Blue Cheese on Almond Cream, Asparagus, and Elderflower
Main Courses
Pigeon with Rhubarb, Salsify, and Miso Panna Cotta
Benevento Beef Sirloin with Spring Vegetable Medley and Egg Sauce
Chicken Supreme with Asparagus, Foie Gras Sauce, and Morels
Red Mullet with Pickled Carrots and Fermented Lemon Sauce
Grilled Octopus with Seasonal Root Vegetables and Mexican Tarragon
Desserts
Dark Chocolate Flan with Rhubarb and Raspberry Sorbet
Lemon, Vanilla, White Asparagus, and Licorice Semifreddo
“Vignarola” Dessert – Featuring Fava Beans, Mint Meringues, Goat Cheese Cheesecake, Caramelized Bacon, Pea Sponge, Artichoke Chips, and Pecorino Cookies
MOMA Rome 1* Michelin Restaurant Ambience
Chef Ryuki Kawasaki – Restaurant “Mezzaluna” 2* Michelin, Bangkok, Thailand
About the Restaurant
Mezzaluna Bangkok –Two Michelin Stars in the Sky
Elevated 65 floors above the vibrant energy of Bangkok, Mezzaluna stands as one of Thailand’s most prestigious dining destinations — a two Michelin-starred restaurant led by the visionary Chef Ryuki Kawasaki. Located within the iconic State Tower, Mezzaluna is a culinary landmark where modern French cuisine meets Japanese precision, crafted with global finesse and plated with artful restraint.
The restaurant’s name, meaning “half-moon,” reflects the elegant crescent-shaped dining room, offering sweeping panoramic views over the Chao Phraya River. But it is on the plate that Mezzaluna truly soars — with a menu rooted in seasonality and built around rare, imported ingredients and meticulously sourced produce from Japan and Europe.
Chef Kawasaki, known for his thoughtful, contemporary approach, designs tasting menus that unfold like a narrative — each course a moment of refined flavor and storytelling. With exacting technique and understated creativity, he creates dishes that are boldly balanced, beautifully minimalist, and deeply expressive of both terroir and time.
Often recognized as one of the best fine dining experiences in Bangkok, Mezzaluna is more than a restaurant — it is a stage for culinary emotion, where gastronomy meets skyline, and excellence rises above the clouds.
About the Chef
Chef Ryuki Kawasaki, the creative force behind Mezzaluna, brings together the finesse of French culinary tradition with the depth and detail of Japanese craftsmanship. Born in Niigata, Japan, Kawasaki’s passion for food began at home and was later honed through rigorous training at the Tsuji Culinary Institute in Tokyo.
His international journey led him to France, where he refined his classical technique under icons such as Paul Bocuse, Joël Robuchon, and Pierre Gagnaire — mentors who shaped his deep respect for precision, balance, and the art of restraint 1.
Since taking the helm at Mezzaluna in 2015, Chef Kawasaki has established it as one of Asia’s finest dining destinations, earning and upholding two Michelin stars in recognition of his creativity and pursuit of perfection 2.
Kawasaki’s menus are a celebration of seasonality and purity, with ingredients sourced from Japan and Europe — most notably, the rare Murakami Wagyu A5 beef from his hometown. His approach is rooted in simplicity: let the ingredients speak, elevate them with subtle technique, and build flavour through umami and emotional resonance 3.
His work reflects a quiet confidence — not theatrical, but precise, poetic, and deeply personal. In every course, there is a sense of harmony: of cultures, of flavours, and of memory.
Chef Ryuki’s Spring Menu Inspiration
At Mezzaluna, Bangkok’s revered two-Michelin-starred restaurant, each season marks the beginning of a new culinary journey. For Chef Ryuki Kawasaki, spring is more than just a transition in climate—it’s a celebration of shun, the Japanese philosophy of savoring ingredients at the precise moment of their natural perfection.
“My menu evolves every three months,” Chef Kawasaki explains, “guided by the rhythms of the land and sea across Japan and France. Spring offers a rare moment when nature gives us ingredients that exist only for a brief window of time—flavors that are delicate, fleeting, and unforgettable.”
In curating his Spring Menu Challenge for All4Chefs, Chef Kawasaki draws inspiration from this ephemeral bounty. From foraged Japanese mountain vegetables to pristine French white asparagus, every ingredient is chosen not just for its taste, but for its story—of place, time, and season.
“I avoid excessive processing,” he says, “so that the true character of each ingredient can shine. Instead, I pair them with contrast—textural surprises, or subtle shifts in flavor—to create moments of discovery on the plate.”
Chef Kawasaki’s approach is rooted in restraint, reverence, and refinement. His spring menu doesn’t simply showcase what’s in season—it pays homage to it. The result is a curated experience that feels fresh, vibrant, and deeply personal.
Tableware Selected by Chef Ryuki Kawasaki
Spring Menu – Mezzaluna, Bangkok
Chef Lucas Garigliano – Restaurant “TRB Hutong” 1* Michelin, Beijing, China
Spring Menu
- Bread
Caramelised onion brioche – soft, golden, and rich with a slow-built sweetness.
Served with a trio of butters: sea salt for balance, yuzu for brightness, and rosemary for a clean, aromatic finish. - Amuse Bouche
Tuna Tartar, Yunnan Avocado, Ginger, Garlic, Soy Sauce, Red Wine, Lapsang Souchong-Cured Egg Yolk - King Crab
Alaskan King Crab, Isigny Cream, Zha Cai, Yunnan White Asparagus Velouté, Lemon Pearls, Imperial Oscietra Caviar - Green Peas
5J Iberico Ham Chawanmushi, Charcoal-Kissed Beijing Peas, Mint Essence, Imperial Oscietra Caviar - Red Devil Shrimp
Spanish Carabinero, Parsnip Tapioca Risotto, Grilled Spring Bamboo, Cashews, Spiced Green Curry Sauce - M9 Wagyu
15-Day Aged Australian Ribeye, Shanghai Bok Choi, Spanish Butter Beans, Shaoxing Hua Diao Wine Sauce, Black Garlic Foam< - Pre Dessert
Mascarpone ice cream meets the herbal brightness of Italian basil coulis, accented with crisp meringue. - Ephemeral Garden
Rosemary mousse serves as the base for white strawberries, lemon coulis, and toasted cashew nuts—all encased in a delicate opaline shell. A rose crafted from white and raspberry chocolate completes the composition. - Petit Four
Praline Rocher, Orange Blossom and White Chocolate, Beetroot Meringue and Lemon Curd
About the Restaurant
Nestled in a 600-year-old courtyard steps from Beijing’s Forbidden City, TRB Hutong is a Michelin-starred restaurant known for modern French cuisine served with quiet elegance.
Executive Chef Lucas Garigliano leads the kitchen with a vision shaped by his Mediterranean roots, technical discipline from Paris, and a deep sensitivity to the places he’s worked—from Dubai to Saint-Germain and now China. His Spring Menu reflects the slow, graceful shift that defines the season in Beijing: the soft stretch of daylight, the first green shoots pushing through earth, and the change in air that signals something new.
Chef Lucas’ Inspiration
“Spring doesn’t arrive with noise,” Garigliano notes. “It reveals itself—slowly, deliberately.
That’s the pace I wanted the menu to follow.” His collection of dishes balances freshness with memory—the smokiness of lapsang-cured egg yolk over crisp French toast, the brightness of lemon pearls on king crab, the sweetness of early peas touched by charcoal. Chinese ingredients are guided by French technique—not to blur identities, but to allow each element to speak with its own voice. The result is a menu about transition: vivid in color, layered in texture, and shaped by the quiet momentum of the season. These are dishes not built to impress at first glance, but to unfold gradually—just like spring in Beijing.
