Lácteos

Course Spanish Haute Cuisine Techniques

Dish of Anchovies

Course Vegetarian Cuisine

Tacos

Course Tasting Menus with Lasarte

Iberian ham soup with langoustine and pork tails

Course Tasting Menus with Lasarte

Caper royale

Course Gourmet Cookies: Recipes and Techniques

Crumble Cookie

Course Creative Pastry: Spherification, Nitrogen and Marshmallows

Nitro foams with Mascarpone

Course Creative Pastry: Spherification, Nitrogen and Marshmallows

Bread with Pestle and mortar Chocolate Nitro

Course Chocolate Techniques

Mandarin and Clove Praline Chocolate

Course Chocolate Techniques

Chocolate Loaf Cake with Gianduja

Course Desserts in a Glass

Passion Chou-chou

Course Desserts in a Glass

Origin

Course Desserts in a Glass

Pink Tiramisu

Course Creative Pastry: Fermentation, Nixtamalization and Pectinases

Biscuit dough (Lemon tart)

Course Creative Pastry: Fermentation, Nixtamalization and Pectinases

Tempura Batter (Xuixo)

Course Plated Desserts

Caramel, Peanut, Chocolate, Banana and Coffee Dessert

Course Plated Desserts

Yogurt, Cassis and Black Sesame Dessert

Course Creative Desserts: Techniques and Textures

Ninyoyaki

Course Creative Desserts: Techniques and Textures

Lukewarm almond cake with raspberry sorbet

Recipes by David Gil

Catalan Cream

Course Creative Desserts: Techniques and Textures

Apricot cheesecake

Course Creative Desserts: Techniques and Textures

Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce

Course Gourmet Pastries

Puff Pastry Dough

Course Gourmet Pastries

Ensaimada Dough

Course Sous Vide International Dishes

Mediterranean Ceviche

Course Sous Vide International Dishes

Japanese Vegetable Wrap

Course Sous Vide International Dishes

Oriental Lobster With
Lemon Sushi Rice

Course Avant Garde Ice Creams

Baked Apple Ice Cream