Course Mediterranean Fine Cuisine Cured and pickled sardinewith smoked aubergine and sardajo sauce See recipe
Course Creative Pastry: Creamies, Foams and Advanced Techniques Natural Orange Juice Powder See recipe
Course Creative Pastry: Creamies, Foams and Advanced Techniques Truffled Egg with potato foam See recipe
Course Creative Pastry: Creamies, Foams and Advanced Techniques Lyophilized raspberry cream See recipe
Course Cooking with Duck Foie Gras Stuffed Duck Foie Gras Macaronis with artichoke and Lobster See recipe
