Advanced

Make fruit spherifications

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Make yogurt flavored chocolate

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Make fruit tiles

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Make a moldable spherification for thick textures

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Make a sugar free gel

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Spherify sauces and creams

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Use an Occo fermenting pan

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Make ice cream with nitrogen

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Course The Creative Kitchen of "Disfrutar"

Flourless cream tortell

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Course The Creative Kitchen of "Disfrutar"

Truffle fried egg

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Course The Creative Kitchen of "Disfrutar"

Cornet cheesecake

See recipe

Course The Creative Kitchen of "Disfrutar"

Tomato salad with black mango and basil ice

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Course The Creative Kitchen of "Disfrutar"

Multi-spherical corn on the cob

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Course The Creative Kitchen of "Disfrutar"

Carbonara Gelatin Macaroni

See recipe

Course The Creative Kitchen of "Disfrutar"

Gazpacho sandwich

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Course The Creative Kitchen of "Disfrutar"

Crispy egg yolk

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Recipes by Christopher Lai

Tartelette filled with horseradish emulsion and smoked trout roe

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Recipes by Christopher Lai

Hay smoked turbot with sweetbreads and chanterelles

See recipe

Recipes by Christopher Lai

Scallops with seaweed and fermented cauliflower

See recipe

Recipes by Christopher Lai

Celeriac, Truffle, Almonds

See recipe

Recipes by Christopher Lai

Langoustine with warm shellfish emulsion

See recipe

Recipes by Christopher Lai

Apple, smoked cream, caviar, burnt chives oil

See recipe

Recipes by Antonio Bachour

HK 100% Chocolate

See recipe

Recipes by Antonio Bachour

Guanaja Pecan Chocolate Cookie

See recipe

Recipes by Antonio Bachour

Scones with Mascarpone and Blueberry

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Recipes by Antonio Bachour

Sunshine

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Recipes by Antonio Bachour

Yuzu, Calamansi and Green Tea

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Recipes by Antonio Bachour

Berries and Coconut Shortcake

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Flambadou oysters

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Smoke creamy liquids

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Course Panettone Techniques

Fruit panettone

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Course Panettone Techniques

Panettone base

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Course Panettone Techniques

Making and refreshing the sourdough

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Course Panettone Techniques

Chocolate panettone

See recipe

Course Croissants and Viennoiserie Second Collection

Brownie croissant

See recipe

Course Croissants and Viennoiserie Second Collection

Glazing syrup

See recipe