Intermediate

Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments

Kombucha Base

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Course Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments

Basic mead

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Course Cooking with Octopus

Glazed octopus and fabas de Lourenzá

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Course Cooking with Octopus

Galician pulp tripe

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Course Cooking with Octopus

Smoked octopus, green juice and enchilada onion

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Course Cooking with Beef

Tartar roll

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Course Cooking with Beef

Grilled Ribeye Steak

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Course Cooking with Beef

Beef Cheeks in Red Wine

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Course Cooking with Beef

Beef Fricando with mushrooms

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Course Cooking with Beef

Oxtail – Cordoba style

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Course Peruvian Cuisine and Ceviches

Mixed chicharron

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Course Peruvian Cuisine and Ceviches

Sea bass tiradito and mediterranean fusion seafood

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Course Peruvian Cuisine and Ceviches

Tiraditos of Chalaca scallops

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Course Peruvian Cuisine and Ceviches

Mackerel tiradito with rocoto pepper

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Course Peruvian Cuisine and Ceviches

Bluefin tuna nikkei Ceviche

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Course Peruvian Cuisine and Ceviches

Sea bream Ceviche with yellow pepper

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Course Cooking with Seaweed

Iberian pork loin on stewed tail and halophiles

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Course Cooking with Seaweed

Pigeon cured in kombu with celeriac marinade

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Course Cooking with Seaweed

Turbot Shoulder, algae citrus beurre blanc

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Course Cooking with Seaweed

Marbled codfish

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Course Cooking with Seaweed

Coast

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Course Cooking with Seaweed

Chopped barnacles

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Course Cooking with Seaweed

Spider Crab pancake lasagna and algae bechamel

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Course Cooking with Seaweed

Scallop with halophiles stew and caviar

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Course Cooking with Seaweed

Peas and halophiles

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Course Cooking with Seaweed

Halophiles and cauliflower salad

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Course Healthy Plant-Based Fine Cuisine

Pickled artichokes with a white Romesco sauce

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Course Healthy Plant-Based Fine Cuisine

Bouquet of chard with a spinach cream

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Course Healthy Plant-Based Fine Cuisine

White salsify with mini fennel and hazelnuts

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Course Healthy Plant-Based Fine Cuisine

Tarte tatin of celery and shallots with a touch of citrus

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Course Mushrooms and Truffles

Leonese stew ramen with shitake and enoki

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Course Mushrooms and Truffles

Truffle Coulant

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Course Mushrooms and Truffles

Egg and stewed morels with foie

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Gluten Free Pastry

Hazlenut Tart with Azelia Mousse

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Course Vegan Pastry

Banana chocolate travel cake with date gelée

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Course American Baking

Spiced Carrot Cake

See recipe