Collaboration dish between Hiroyasu Kawate (Florilege) and Gert de Mangeleer (Hertog Jan). It was cod – specifically a bycatch fish garnished with male zucchini flowers- Photo by Cheryl Tiu

The first collaboration dish was between Hiroyasu Kawate (Florilege) and Gert de Mangeleer (Hertog Jan). It was cod - specifically a bycatch fish -with crab sauce and parsley oil and garnished with male zucchini flowers and fennel blossoms (parts that are normally thrown away). (Photo by Cheryl Tiu)