Pescado

Course Modern Italian Cuisine

Oyster, tapioca,sunchoke, rose and moringa.

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Course Modern Italian Cuisine

Lobster, red beet miso, artemide rice and peach kimchi

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Course Cooking with Insects and Sustainable Proteins

Liver and shrimp, shellfish broth, fluorescent veil

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Course Conscientious Baja California Cuisine

Veracruz Style Fish with Barley and Seared Greens

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Course Conscientious Baja California Cuisine

Baja Ceviche Tostadas

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Course Savory Finger Food

Mackerel with Tomato Ponzu

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Course Savory Finger Food

Pizza of Smoked Sardine with Tomato

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Course Savory Finger Food

Tomato Salad, Anchovy and Oloroso Sherry Consommé

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Course Savory Finger Food

Shiso Leaf in Tempura with Red Prawn and Tosazu

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Course Savory Finger Food

Beetroot and caviar flower

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Course Savory Finger Food

Amberjack Ceviche Bite

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Course Haute Cuisine at your Fingertips

Salad with ventresca (tuna belly)

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Course Haute Cuisine at your Fingertips

Tiramisu

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Course Haute Cuisine at your Fingertips

Sea Bass with Pickled Cucumber

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Course Artisan Ice Creams

Salmon ice cream

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Course Zero Waste Batch Cooking

Cod and artichoke salad and romesco sauce

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Course Basque Cuisine

Cod Vizcaína

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Course Brunch Pastries

Waffle with avocado and salmon cream

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Course Introduction to Southeast Asian Cuisine

Som Tam

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Course Cooking with Game

Venison Tartare

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Course Nikkei Street Food

Pachikay Chicken Broth

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Course Nikkei Street Food

Fish Sandwich

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Course Peruvian Fine Cuisine

Eastern trout

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Course Peruvian Fine Cuisine

Scallop causitas with shoyu veil

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Course Nikkei Cuisine

Tiradito de uchucuta

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Course Nikkei Cuisine

Gunkan

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Course Nikkei Cuisine

Makis

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Course Peruvian Creole Cuisine

Fish ceviche

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Course Creative Burgers

Longfinned Tuna and coleslaw Hamburger

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Course Entremets and Tarts

Red berry tart

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Course Entremets and Tarts

Chocolate caramel tart

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Course Entremets and Tarts

Coconut and strawberry Entremet

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Course Entremets and Tarts

Mango and lemon Entremet

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Course Entremets and Tarts

Black Forest Entremet

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Course Sous Vide at Home

Cranberry curd cheesecake

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Course Galician Cuisine: Fish and Seafood

Wild sea bass, cauliflower and razor

See recipe