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Recipes by Christopher Lai

Tartelette filled with horseradish emulsion and smoked trout roe

See recipe

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

See recipe

Recipes by Antonio Bachour

Sunshine

See recipe

Recipes by Antonio Bachour

Yuzu, Calamansi and Green Tea

See recipe

Recipes by Antonio Bachour

Berries and Coconut Shortcake

See recipe

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

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Course Croissants and Viennoiserie Second Collection

Glazing syrup

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Course Croissants and Viennoiserie Second Collection

Cocoa détrempe

See recipe

Course Croissants and Viennoiserie Second Collection

Croissant dough and lamination

See recipe

Course Croissants and Viennoiserie Second Collection

Colored détrempe (red)

See recipe

Course Croissants and Viennoiserie Second Collection

Pain Suisse

See recipe

Course Croissants and Viennoiserie Second Collection

Chocolate New York Roll

See recipe

Course Croissants and Viennoiserie Second Collection

Bow tie croissant

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Course Croissants and Viennoiserie Second Collection

Pistachio flan cake croissant

See recipe

Course Croissants and Viennoiserie Second Collection

Raspberry flower croissant

See recipe

Course Peruvian Haute Cuisine

Tubers in different textures

See recipe

Course Peruvian Haute Cuisine

Scallops and legumes

See recipe

Course Peruvian Haute Cuisine

Andean corn and grains

See recipe

Course Peruvian Haute Cuisine

Andean guinea pig

See recipe

Course Peruvian Haute Cuisine

Amazonian dessert

See recipe

Course Peruvian Haute Cuisine

Amazonian paiche

See recipe

Course Nordic Cuisine: Cooking with Fire

Ember baked scallops, with scallop foam and roe emulsion

See recipe

Course Nordic Cuisine: Cooking with Fire

Flambadou Oysters

See recipe

Course Nordic Cuisine: Cooking with Fire

Grilled Salad, with Preserves

See recipe

Course Nordic Cuisine: Cooking with Fire

Birch-fired Artic Char

See recipe