Course Sous Vide: Beef and Lamb Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad See recipe
Course Mediterranean Fine Cuisine Salad of smoked aubergine, egg yolk, pickles and salted fish See recipe
Course Mediterranean Fine Cuisine Cured and pickled sardinewith smoked aubergine and sardajo sauce See recipe
Course Creative Pastry: Creamies, Foams and Advanced Techniques Natural Orange Juice Powder See recipe
Course Creative Pastry: Creamies, Foams and Advanced Techniques Truffled Egg with potato foam See recipe
