Soy

Course Cooking with Poultry

Zero-waste Broth

See recipe

Course Croissants and Viennoiserie

Rocher Croissant Roll

See recipe

Course Cantabrian Cuisine

Roasted horse mackerel fillet with fresh tomato vinaigrette

See recipe

Course Thai Cuisine

Khao Soi

See recipe

Course Thai Cuisine

Pad Kra Pao

See recipe

Course Thai Cuisine

Pad Thai Goong

See recipe

Course Thai Cuisine

Laab Moo

See recipe

Course Tuscan Cuisine

Black fish, purple cabbage sauce and horseradish

See recipe

Course Puff Pastry

Mille Feuille

See recipe

Course Plant-Based Ice Cream

Caramel and Miso Toffee Sauce 

See recipe

Course Mediterranean Cuisine

Robuchon-style prawns

See recipe

Course Fresh Egg Pasta

Lasagnetta with meat sauce, bechamel sauce and parmesan air

See recipe

Course Artistic Fine Dinning

Dénia Whiting in Plastic

See recipe

Course Fundamentals of Chocolates

Hand Dipped Passion Fruit Bonbon

See recipe

Course Fundamentals of Chocolates

Mendiants

See recipe

Course Fundamentals of Chocolates

Liqueur bonbons

See recipe

Course Fundamentals of Chocolates

Dark chocolate and coffee truffles

See recipe

Course Fundamentals of Chocolates

Chocolate tablet filled with caramel ganache

See recipe

Course Fundamentals of Chocolates

Solid dark chocolate tablet

See recipe

Course Fundamentals of Chocolates

Hand-dipped milk chocolate corn and peanut crisp

See recipe

Course Japanese Petits Gâteaux

Crunchy Chocolate Orange Cake

See recipe

Course Japanese Petits Gâteaux

Chocolate Fig Orange Caramel

See recipe

Course Modern Italian Cuisine

Lobster, red beet miso, artemide rice and peach kimchi

See recipe

Course Risottos

Beetroot, Eel and Malt Risotto

See recipe

Course Cooking with Insects and Sustainable Proteins

Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm)

See recipe

Course Fresh and Fun Plant-Based Cuisine

Papaya Poke Stack with Wasabi Slaw

See recipe

Course Savory Finger Food

Mackerel with Tomato Ponzu

See recipe

Course Savory Finger Food

Shiso Leaf in Tempura with Red Prawn and Tosazu

See recipe

Course Savory Finger Food

Crispy chicken skin, calamari and lime canape

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

Bonbon Fleur de Sel Caramel with Valrhona Tanriva

See recipe

Course Molded Painted Chocolate Bonbons

Speculoos Bonbon

See recipe

Course California Cuisine with Japanese Techniques

Tomato & Cucumber Somen with Shima Aji Sashimi & Barrel-Aged Ponzu

See recipe

Course California Cuisine with Japanese Techniques

Chawanmushi with Mirin Sabayon

See recipe