Recipes by instructor

Course Alpine Haute Cuisine

Potato, pumpkin and mustard terrine

Course Alpine Haute Cuisine

Meat and vegetable soup

Course Alpine Haute Cuisine

Egg tagliolini with porcini mushrooms, chanterelles and Trentingrana cheese

Course Alpine Haute Cuisine

Spaghetti with sardines

Course Alpine Haute Cuisine

Mountain ceviche

Course Basic Stocks and Broths

Clear “consommé” stock

Course Basic Stocks and Broths

Vegetable demiglace

Course Basic Stocks and Broths

Vegetable stock

Course Basic Stocks and Broths

Fish Fumet

Course Basic Stocks and Broths

Brown beef stock

Course Basic Stocks and Broths

White beef stock

Course Basic Stocks and Broths

White chicken stock

Course Flavor-packed Sandwiches

Crab Cake Muffs

Course Flavor-packed Sandwiches

The Bellair

Course Flavor-packed Sandwiches

Chicken Fried Steak

Course Flavor-packed Sandwiches

Tomato Sandwich

Course Flavor-packed Sandwiches

Mortadella Sandwich

Course Flavor-packed Sandwiches

Visualize Whirled Peas on Toast

Course Flavor-packed Sandwiches

Fried Chicken Sandwich

Course Flavor-packed Sandwiches

Peanut Butter BaconBurger

Course Molding Techniques in Pastry

Sweet peanuts

Course Molding Techniques in Pastry

Chili bonbon

Course Molding Techniques in Pastry

Bread, olive oil and salt

Course Molding Techniques in Pastry

Mimetic walnut

Course Molding Techniques in Pastry

Beet pot

Course Molding Techniques in Pastry

Violets

Course Molding Techniques in Pastry

Mandarin cheesecake

Course Molding Techniques in Pastry

Camembert Cheesecake

Course Creative Pizzas

Pizza New York

Course Creative Pizzas

Biga

Course Creative Pizzas

Dough with Poolish

Course Creative Pizzas

Dough with Biga

Course Creative Pizzas

Turmeric Dough

Course Creative Pizzas

Squid Ink Dough

Course Creative Pizzas

Pre-baking

Course Creative Pizzas

Panuozzo

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