Meat recipes

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 “Roast Beef” with Raspberry

See recipe

Course Cooking with Truffle

Truffle en Papillote

See recipe

Course Modern Catalan Cuisine

Brain Salad

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 Sous Vide: Beef and Lamb

Oxtail Salad with Oxtail Juice Vinaigrette

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 Cooking with Duck Foie Gras

Stuffed Duck Foie Gras Macaronis with artichoke and Lobster

See recipe

Course Cooking with Duck Foie Gras

Fried Duck Foie Gras

See recipe

Course Cooking with Duck Foie Gras

Duck Foie Gras Vapor

See recipe

Course Cooking with Duck Foie Gras

Partially cooked, clay baked Duck Foie Gras

See recipe

Course Cooking with Duck Foie Gras

Salted Duck Foie Gras

See recipe

Course Cooking with Duck Foie Gras

Foie Gras Yogurt

See recipe

Course Spanish Haute Cuisine Techniques

Chicken skin with razor clams

See recipe

Course Spanish Haute Cuisine Techniques

Tripe croquettes

See recipe

Course Tasting Menus with Lasarte

Venison with orange sauce

See recipe

Course Tasting Menus with Lasarte

Wagyu beef Ravioli

See recipe

Course Dim Sum: The Art of the Dumpling

Vietnamese Nem

See recipe

Course Sous Vide International Dishes

Oxtail Royale

See recipe

Course Finger Food

Ferrero de Foie and edible silver paper

See recipe

Course Gourmet Paellas

Rice with veal foot and chickpeas

See recipe