Mollusks

Course Cantabrian Cuisine

Mussels marinara with Cantabrian blue cheese

See recipe

Course Thai Cuisine

Khao Soi

See recipe

Course Thai Cuisine

Pad Kra Pao

See recipe

Course Thai Cuisine

Som Tum

See recipe

Course Thai Cuisine

Panang Curry with Beef

See recipe

Course Thai Cuisine

Lamb Massaman Curry

See recipe

Course Thai Cuisine

Pad Thai Goong

See recipe

Course Thai Cuisine

Laab Moo

See recipe

Course Mediterranean Cuisine

Robuchon-style prawns

See recipe

Course Mediterranean Cuisine

Galician cockles empanada

See recipe

Recipes by Igles Corelli

Maltagliati with chickpea cream, clams and rosemary oil

See recipe

Course Fresh Egg Pasta

Cannelloni with asparagus, mussels and rolled bacon

See recipe

Course Advanced Grilling Techniques

Octopus and Native Potatoes cooked in the Josper

See recipe

Course Southern Cuisine

Low Country Jambalaya

See recipe

Course Artistic Fine Dinning

Almond nougat spring

See recipe

Course Latin Flavors

Shrimp in adobo with algae chicharron and guasacaca

See recipe

Course Contemporary Andalusian Cuisine

Sea bass with Malaga style gazpachuelo

See recipe

Course Contemporary Andalusian Cuisine

Ajoblanco from Malaga with squid noodles

See recipe

Course Modern Italian Cuisine

Oyster, tapioca,sunchoke, rose and moringa.

See recipe

Course Modern Italian Cuisine

Lobster, red beet miso, artemide rice and peach kimchi

See recipe

Recipes by Cristina Bowerman

Spaghettini with clams and charred lime peel powder

See recipe

Recipes by Cristina Bowerman

Squid Ink Orzotto with Shrimp, Strawberries and Green Tomatoes

See recipe

Course Modern Colombian Cuisine

Baby Squid and Piangua, Black Garlic Pasta and Leeks with Kaffir Sauce

See recipe

Course Modern Colombian Cuisine

Crab, Tomato Hoisin, and Nasturtium Flowers and Stems

See recipe

Course Savory Finger Food

Carbonara – a New Interpretation with Espardenyas (Sea Cucumbers)

See recipe

Course Savory Finger Food

Cockle soufflé

See recipe

Course Savory Finger Food

Crispy chicken skin, calamari and lime canape

See recipe

Course Techniques with Pectinase Enzymes

Squid and tender peas

See recipe

Course Haute Cuisine at your Fingertips

Pickled mussels

See recipe

Course Jams, Jellies and Marmalades

Salty Gelée of Fresh Seaweed

See recipe

Course Mexican Cooking with Dried Chillies

Contemporary Aguachile

See recipe

Course Sous Vide Without Heat

Scallop Tartar

See recipe

Course Zero Waste Batch Cooking

Moules marinière

See recipe

Course Basque Cuisine

Baby squid in ink

See recipe

Course Moroccan Cuisine

Seafood Bastilla (pie)

See recipe

Recipes by Noelia Pascual

Rabbit and Chicken “Senyoret” Rice

See recipe