Recipes by instructor

Course Sous Vide: Beef and Lamb

Almond Rack of Lamb with Roast Vegetables

See recipe

Course Creative Pastry Textures

Lucuma Cornet with a Cocoa Cone

See recipe

Course Creative Pastry Textures

Raspberry Pavlova and Vanilla Ice Cream

See recipe

Course Creative Pastry Textures

Dragon’s Egg

See recipe

Course Sous Vide: Beef and Lamb

Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings

See recipe

Course Creative Pastry Textures

Mini Apple Baguette

See recipe

Course Creative Pastry Textures

Blackcurrant Profiteroles and Churros

See recipe

Course Sous Vide: Beef and Lamb

Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad

See recipe

Course Sous Vide: Beef and Lamb

Cheek and Mushroom Terrine with Citrus Salad

See recipe

Course Creative Pastry Textures

Beetroot Tart

See recipe

Course Sous Vide Poultry and Pork

Iberian Pork Cheeks in Red Wine

See recipe

Course Sous Vide Poultry and Pork

Iberian Pork Cheek Brochette with Barbecue Sauce

See recipe

Course Sous Vide Poultry and Pork

Crispy Cheek with Vanilla Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Peking Style Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Roast Suckling Pig Stuffed with Boletus Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Roast Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Turkey Canape with Rose Pink Sauce and Fresh Cheese

See recipe

Course Sous Vide Poultry and Pork

Turkey “Roast Beef” with Raspberry

See recipe

Course Sous Vide Poultry and Pork

Caesar Salad

See recipe

Course Cooking with Truffle

Let’s Go Truffle Hunting

See recipe

Course Cooking with Truffle

Truffle en Papillote

See recipe

Course Cooking with Truffle

Cannelloni with Truffle Cream

See recipe

Course Cooking with Truffle

Fried Goose Egg with Pancetta, Potato Soufflé and Truffle

See recipe

Course Cooking with Truffle

Truffle Bruschetta

See recipe

Course Modern Catalan Cuisine

Catalan Custard

See recipe

Course Modern Catalan Cuisine

Brain Salad

See recipe

Course Modern Catalan Cuisine

Tin-Baked Cod

See recipe

Course Modern Catalan Cuisine

Traditional Cannelloni with Truffle Cream

See recipe

Course Sous Vide: Beef and Lamb

Cheek in Red Wine with Celery Root Puree

See recipe

Course Modern Catalan Cuisine

Porcini Mushrooms (Boletus) roasted in Consomme

See recipe

Course Sous Vide: Beef and Lamb

Oxtail Salad with Oxtail Juice Vinaigrette

See recipe

Course Modern Catalan Cuisine

Calamari a la Brutesca

See recipe

Course Sous Vide: Beef and Lamb

Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad

See recipe

Course Modern Catalan Cuisine

Duck with Pears

See recipe

Course Mediterranean Fine Cuisine

Crispy free-range chicken with saté sauce

See recipe

Course Mediterranean Fine Cuisine

Jicama taco with Iberian pancetta

See recipe