Intermediate

Course Sous Vide Poultry and Pork

Roast Suckling Pig Stuffed with Boletus Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Roast Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Turkey Canape with Rose Pink Sauce and Fresh Cheese

See recipe

Course Sous Vide Poultry and Pork

Turkey “Roast Beef” with Raspberry

See recipe

Course Sous Vide Poultry and Pork

Caesar Salad

See recipe

Course Cooking with Truffle

Let’s Go Truffle Hunting

See recipe

Course Cooking with Truffle

Truffle en Papillote

See recipe

Course Cooking with Truffle

Cannelloni with Truffle Cream

See recipe

Course Cooking with Truffle

Fried Goose Egg with Pancetta, Potato Soufflé and Truffle

See recipe

Course Cooking with Truffle

Truffle Bruschetta

See recipe

Course Modern Catalan Cuisine

Tin-Baked Cod

See recipe

Course Modern Catalan Cuisine

Traditional Cannelloni with Truffle Cream

See recipe

Course Sous Vide: Beef and Lamb

Cheek in Red Wine with Celery Root Puree

See recipe

Course Modern Catalan Cuisine

Porcini Mushrooms (Boletus) roasted in Consomme

See recipe

Course Sous Vide: Beef and Lamb

Oxtail Salad with Oxtail Juice Vinaigrette

See recipe

Course Modern Catalan Cuisine

Calamari a la Brutesca

See recipe

Course Sous Vide: Beef and Lamb

Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad

See recipe

Course Modern Catalan Cuisine

Duck with Pears

See recipe

Course Mediterranean Fine Cuisine

Crispy free-range chicken with saté sauce

See recipe

Course Mediterranean Fine Cuisine

Jicama taco with Iberian pancetta

See recipe

Course Mediterranean Fine Cuisine

Red mullet with carbonara of livers

See recipe

Course Mediterranean Fine Cuisine

Salad of smoked aubergine, egg yolk, pickles and salted fish

See recipe

Course Mediterranean Fine Cuisine

Anchovy glazed with tamarind and sweet and sour soy

See recipe

Course Mediterranean Fine Cuisine

Three textures of Eel

See recipe

Course Mediterranean Fine Cuisine

Cured and pickled sardinewith smoked aubergine and sardajo sauce

See recipe

Course Mediterranean Fine Cuisine

Shiso leaf with flying fish mousse

See recipe

Course Mediterranean Fine Cuisine

Crunchy black rice with shrimps and citrus alioli

See recipe

Course Mediterranean Fine Cuisine

Tomato, mozzarella and anchovy cloud

See recipe

Course Vegetarian Fine Cuisine

Aloe Vera in Tempura

See recipe

Course Vegetarian Fine Cuisine

White asparagus with codium

See recipe

Course Vegetarian Fine Cuisine

Asparagus with Caviar of Chia

See recipe

Recipes by Rodrigo de la Calle

Cous Cous with Cruciferous Vegetables

See recipe

Course Cooking with Duck Foie Gras

Foie Gras Yogurt

See recipe

Course Japanese Umami

Tataki

See recipe

Course Japanese Umami

Tentsuyu (Sauce for tempura)

See recipe

Course Japanese Umami

Vegetable tempura

See recipe