Frutos secos

Course Cooking with Insects and Sustainable Proteins

Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream

See recipe

Course Eclairs

Coffee and Almond Eclair

See recipe

Course Conscientious Baja California Cuisine

Bread and Butter Roasted Fruit Pudding

See recipe

Course Christmas Desserts

Kompot (stewed fruit drink) (Poland)

See recipe

Course Molded Painted Chocolate Bonbons

Cassis and Hazelnut Bonbon with Valrhona Tanariva

See recipe

Course Molded Painted Chocolate Bonbons

Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva

See recipe

Course Molded Painted Chocolate Bonbons

Coconut Bonbon with Valrhona Opalys

See recipe

Course Molded Painted Chocolate Bonbons

Speculoos Bonbon

See recipe

Course Techniques with Pectinase Enzymes

Bone marrow with almonds

See recipe

Couse Plant Based Burgers and Falafels

Veganaise

See recipe

Couse Plant Based Burgers and Falafels

Millet, Quinoa and Bean Burgers

See recipe

Couse Plant Based Burgers and Falafels

Mushroom Burger,Truffled Mash and Old-fashioned Mustard

See recipe

Couse Plant Based Burgers and Falafels

Split Pea Falafel with Cauliflower Couscous, Harissa and Hummus in Lavash Bread

See recipe

Course Healthy Salads

Mushroom, Pangrattato and Lime Carpaccio

See recipe

Course Cooking with Beef

Beef tongue with vinaigrette

See recipe

Course Zero Waste Batch Cooking

Cod and artichoke salad and romesco sauce

See recipe

Course Zero Waste Batch Cooking

Sautéed chickpeas with spinach

See recipe

Course Zero Waste Batch Cooking

Processing:
Oven: Romesco sauce

See recipe

Course Sophisticated Pastry Doughs

Carrés aux Pommes or Apples Carré

See recipe

Recipes by James Berckemeyer

Deconstructed lemon ‘de convento’

See recipe

Course Entremets and Tarts

Red berry tart

See recipe

Course Entremets and Tarts

Chocolate caramel tart

See recipe

Course Entremets and Tarts

Mango and lemon Entremet

See recipe

Course Entremets and Tarts

Black Forest Entremet

See recipe

Course Restaurant Dessert Menus

Mango lassi

See recipe

Course Spanish Nougat

Praline Turrón: Macadamia

See recipe

Course Spanish Nougat

Praline Turrón: Hazelnut

See recipe

Course Spanish Nougat

Marzipan Turrón: Coconut and Pineapple

See recipe

Course Spanish Nougat

Soft Turrón: Jijona with Neula

See recipe

Course Signature Breads

Feta, green chilli and pepper bread

See recipe

Course Creative Fruit Desserts

Poire Belle Hélène (pear)

See recipe

Course Custard Puddings

Coconut Pudding

See recipe

Recipes by Fina Puigdevall and Martina Puigvert

Lamb’s liver and sweetbreads, sheep’s milk, wool, thyme and rosemary

See recipe

Course Mushrooms and Truffles

Chanterelle carrot cake

See recipe

Course Cooking with Octopus

Galician pulp tripe

See recipe

Course Peruvian Cuisine and Ceviches

Mixed chicharron

See recipe