In Chef Gregoire Berger’s world, always expect the unexpected. Like when you taste Euphoria of a New Departure, shaped like a tomato and placed on a bed of tomatoes, thinking it would be tomato-esque, the burst of hamachi and bell pepper tacos and crab takes you by surprise. And that’s just the first course of Berger’s famed 11-wave tasting menu hosted by Culinary Culture at the Four Seasons, Mumbai.

Heading Ossiano, Dubai’s famed underwater Michelin star seafood restaurant at the Atlantis, the Palm, Berger’s dishes are largely focused on the sea, blissfully plated to offer a multifaceted, multisensory experience, artfully interwoven with his memories and experiences, including those of growing up in Brittany, sunsets in South America, and his wife’s Middle Eastern heritage. The presentation is integral to the stories he is trying to tell—from bowls shaped like oversized crabs to cauliflower leaves mimicking the movement of corals and potatoes disguised as lumps of charcoal. The plating is sculptural and almost too pretty to eat.