Course Cooking with Insects and Sustainable Proteins Pork cheek, Apple Toffee, Mushroom Foam See recipe
Course Cooking with Insects and Sustainable Proteins Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream See recipe
Course Cooking with Insects and Sustainable Proteins Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm) See recipe
Course Cooking with Insects and Sustainable Proteins Liver and shrimp, shellfish broth, fluorescent veil See recipe
Course Cooking with Insects and Sustainable Proteins Ceviche Carretillero of Squid and Crispy Muy Muy See recipe
Course Savory Finger Food Carbonara – a New Interpretation with Espardenyas (Sea Cucumbers) See recipe
Course Molded Painted Chocolate Bonbons Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva See recipe
