Intermediate

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

Course Japanese Umami

White fish tempura

See recipe

Course Japanese Umami

Prawn Tempura

See recipe

Course Japanese Umami

Oyster with Dashi Foam

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Red mullet with seaweeds vinaigrette

See recipe

Course Japanese Umami

Tempura

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain

See recipe

Course Japanese Umami

Miso soup with mushrooms

See recipe

Recipes by Paco Pérez

Tuna, Sea urchins and Truffle-filled juice

See recipe

Course Japanese Umami

Miso soup

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Sea prawn

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Green barbel

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Cannellone of Langoustine

See recipe

Course Spanish Haute Cuisine Techniques

Chocolate with peanut

See recipe

Course Spanish Haute Cuisine Techniques

Chicken skin with razor clams

See recipe

Course Spanish Haute Cuisine Techniques

Calçot fritter

See recipe

Course Spanish Haute Cuisine Techniques

Tripe croquettes

See recipe

Course Spanish Haute Cuisine Techniques

Turbot

See recipe

Course Spanish Haute Cuisine Techniques

Quisquilla (Shrimp)

See recipe

Course Spanish Haute Cuisine Techniques

Dish of Anchovies

See recipe

Course Spanish Haute Cuisine Techniques

Black chipi

See recipe

Course Spanish Haute Cuisine Techniques

Creamy mushroom rice

See recipe

Course Vegetarian Cuisine

Barley, Carrot and Fennel Risotto

See recipe