Recipes by instructor

Course Haute Cuisine at your Fingertips

Foie Gras Taco

Course Ramen

Mayu Oil

Course Ramen

Negi Niboshi Oil

Course Ramen

Ajitama

Course Ramen

Sous-vide Chashu

Course Ramen

Classic Chashu

Course Ramen

Shoyu Tare

Course Ramen

Shio Tare

Course Ramen

Tori Paitan (chicken)

Course Ramen

Tonkotsu Broth

Course Ramen

Basic Paitan Method

Course Ramen

Tokyo Style Chintan

Course Ramen

Pork and Chicken Chintan

Course Ramen

Basic Chintan Method

Course Ramen

Basic Dashi

Course Ramen

Noodle variations: Tsukemen Noodle

Course Ramen

Noodle variations: Hakata Matsu

Course Ramen

Noodle variations: New Wave Tokyo

Course Ramen

Classic Tokyo Style Noodles

Course Preserving Techniques in Modern Cuisine

Yogurt / Black Walnut / Cherry Blossom Sugar

Course Preserving Techniques in Modern Cuisine

Cherries / Meringue

Course Preserving Techniques in Modern Cuisine

Pear / Juniper / Buttercream

Course Preserving Techniques in Modern Cuisine

Celeriac / Blackcurrant Wood Oil

Course Preserving Techniques in Modern Cuisine

Onion / Buttermilk / Rose

Course Preserving Techniques in Modern Cuisine

Potato / Sauerkraut / Hop blossoms

Course Preserving Techniques in Modern Cuisine

Beetroot / Elderberry/ Double Cream

Course Preserving Techniques in Modern Cuisine

Tomato / Camelina Oil / Onion

Course Preserving Techniques in Modern Cuisine

Mushrooms / Parsley

Course Preserving Techniques in Modern Cuisine

Asparagus / Elderflower / Camelina Oil

Course Cheesecakes

Farmhouse Cheesecake

Course Cheesecakes

Air Cheesecake

Course Cheesecakes

No Bake Cheesecake: Gelée Cheesecake

Course Cheesecakes

Japanese “Chizu Cheesecake” Soufflé Style

Course Cheesecakes

Patterson Cheesecake

Recipes by Chema Soler

Cheesecake and Blueberry Croquette

Course Croquettes

Chocolate and Milk Curd (cuajada) Croquettes

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