Recipes by instructor

Course Classic Sauces

Bearnaise

See recipe

Course Classic Sauces

Balsamic and honey vinaigrette 

See recipe

Course Classic Sauces

Classic vinaigrette

See recipe

Course Classic Sauces

Tartar

See recipe

Course Classic Sauces

Mayonnaise

See recipe

Course Classic Sauces

Hollandaise sauce

See recipe

Course Classic Sauces

Tomato sauce

See recipe

Course Classic Sauces

Velouté

See recipe

Course Classic Sauces

Bechamel

See recipe

Course Neapolitan Cuisine

Salt cod fritters

See recipe

Course Neapolitan Cuisine

Scialatielli “allo scoglio”

See recipe

Course Neapolitan Cuisine

Amberjack in caper sauce

See recipe

Course Neapolitan Cuisine

Amalfi lemon Tiramisu

See recipe

Course Neapolitan Cuisine

Fried zucchini flowers

See recipe

Course Neapolitan Cuisine

Ravioli “alla caprese”

See recipe

Course Neapolitan Cuisine

Meatballs with Sorrento lemon essence

See recipe

Course Neapolitan Cuisine

Sorrento walnut cake

See recipe

Course Neapolitan Cuisine

Stuffed anchovies

See recipe

Course Petits Gâteaux:Second Collection

Equatorial

See recipe

Course Petits Gâteaux:Second Collection

Black Forest

See recipe

Course Petits Gâteaux:Second Collection

Shortcake

See recipe

Course Petits Gâteaux:Second Collection

Cheesecake

See recipe

Course Lifelike Fruits and Nuts

Chocolate Shells

See recipe

Mousse Desserts Course

Crazy coconut

See recipe

Mousse Desserts Course

Natural mango mousse

See recipe

Mousse Desserts Course

Classic chocolate mousse

See recipe

Mousse Desserts Course

Forest Berry

See recipe

Course Tasting Menu Design

Foie Gras Cherry Ripe

See recipe

Course Tasting Menu Design

Tuna Ravioli

See recipe

Course Tasting Menu Design

White Asparagus

See recipe

Course Tasting Menu Design

Hass Avocado with Osetra Caviar

See recipe

Course Brazilian Fine Dining

Manu’s butter

See recipe

Course Brazilian Fine Dining

Scallops and Brazil nuts

See recipe

Course Brazilian Fine Dining

Chocolate and olives

See recipe

Course Brazilian Fine Dining

Black squid, corn and cashew nuts

See recipe

Course Alpine Haute Cuisine

Beef neck, Verjus and spice powder

See recipe