Went to a dinner at Bilson's Restaurant in Sydney during January 2011 with Bocuse d'Or winning guest chef Serge Vieira of the 1 Michelin star (and noted as a rising star in the latest guide) Restaurant Serge Vieira in Chaudes-Aigues, France.
The food was very, very impressive. A lot of thought had been put into the flavours on each dish and even though he was in an unfamiliar kitchen and working with a different kitchen crew the high level technique was evident and executed very well on each dish.
The courses were on-par with the top Sydney fine dining restaurants and the "Homage to the Great Barrier Reef" (apparently a signature dish for the restaurant in France) - roast gambas, oysters, vongole, mussels, abalone and razor clams under "the sea", a fine film of citron jelly - was easily one of the best dishes I've ever had. I would love to visit his restaurant in France sometime.
Going back tonight for the Jean-Luc Rocha dinner, if it's close to as amazing as this one it will be great.
I've posted some photos of each course here - http://gallery.camwheeler.com/Food/Bi...