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Really want to impress your dinner guests this holiday season? Try making these over-the-top appetizers created by Michelin-starred chefs from around the globe.
Each Michelin star recipe will add elegance to a gourmet holiday menu. Go for a modernist twist in your dishes by trying out cooking methods like sous vide and using out-of-the-ordinary ingredients such as caviar, squab, frog legs and volcanic salt.
Read: Blue Caviar, the sapphires of the ocean
Feast your eyes on these tempting recipes below and also check out our series of mouthwatering dishes prepared by Michelin star chefs, Michelin Chefs Cook.
Lobster Salad with Beetroot
An impressive appetizer of sous vide lobster cooked in beetroot juice and served with confit vegetables.
A gorgeous dish created by chef Antimo Merone from 8 1/2 Otto e Mezzo Bombana restaurant in Hong Kong, which boasts three Michelin stars.
Crayfish and Cauliflower Puree
This delicate yet elegant starter, this dish features crayfish, prawns and pureed cauliflower, all served over a coddled egg.
The creative recipe comes to us from chef Nandu Jubany, who prepared it at the S.Pellegrino dinner at Gastronomika 2016 in San Sebastian, Spain.
Frog Meunière
Go French with this gourmet appetizer of delicate frog legs prepared with a sumptuous butter sauce laced with lemon.
It's a Michelin star recipe from chef Alexandre Gauthier, chef at restaurant La Grenouillere.
1,000-Year Old Quail Egg
A sumptuous recipe from San Francisco's Corey Lee, chef of acclaimed restaurant Benu.
It features quail eggs brined in tea leaves, a creamy vegetable soup, and homemade pickled ginger.
Squab on a Chestnut Branch
Enjoy tender squab served with chestnut puree, cassava, purple corn and butter "sand."
It is a fun Michelin star recipe with a molecular twist from renown Spanish chef Eneko Atxa.
Chopped Piedmontese Beef, Sweet And Sour Red Onion, Burrata Cheese With Pink Pepper, Olive Oil And Anchovy Dressing
Chef Giancarlo Morelli brings the best of Italy in one dish with this tasty Piedmontese beef recipe with burrata cheese. This is a simple recipe, more of a composition, so use the best ingredients you can find and let them shine.
Croccantino di Foie Gras
This decadent foie gras popsicle with a crunchy exterior is a creative appetizer made famous by Modena-based Massimo Bottura, of Osteria Francescana, 2018's winner of World's 50 Best Restaurants.
Squid Sashimi with Avocado
Fresh squid is marinated with chili peppers, Greek basil and garlic then paired with a grilled vegetable vinaigrette.
This colorful seafood appetizer recipe is from modernist chef Roland Trettl, in Salzburg.
Want more Michelin Star Chef recipes? Try some from our Michelin Chefs Cook series!
