Vegetable recipes

Course Creative Pastry Textures

Beetroot Tart

Course Modern Catalan Cuisine

Porcini Mushrooms (Boletus) roasted in Consomme

Course Mediterranean Fine Cuisine

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

Course Vegetarian Fine Cuisine

Melon with Spirulina

Course Vegetarian Fine Cuisine

Aloe Vera in Tempura

Course Vegetarian Fine Cuisine

White asparagus with codium

Course Vegetarian Fine Cuisine

Asparagus with Caviar of Chia

Recipes by Rodrigo de la Calle

Cous Cous with Cruciferous Vegetables

Course Vegetarian Fine Cuisine

Salty Cucumbers

Course Vegetarian Fine Cuisine

Hot and Sour Chard Soup

Course Vegetarian Fine Cuisine

Kimchi

Course Vegetarian Fine Cuisine

Beetroot Tartar

Course Japanese Umami

Vegetable tempura

Course Japanese Umami

Miso soup with mushrooms

Course Spanish Haute Cuisine Techniques

Calçot fritter

Course Vegetarian Cuisine

Chia Pudding and Matcha Tea

Course Vegetarian Cuisine

Barley, Carrot and Fennel Risotto

Course Vegetarian Cuisine

Green Spelt Burger

Course Vegetarian Cuisine

Ramen Soup

Course Vegetarian Cuisine

Black Carrot, Papaya and Feta Cheese Salad

Course Vegetarian Cuisine

Kohlrabi Superfood Salad

Course Vegetarian Cuisine

Tacos

Course Vegetarian Cuisine

Babba Ganush

Course Vegetarian Cuisine

Dukkah

Course Tasting Menus with Lasarte

Jerusalem artichoke crisp

Course Dim Sum: The Art of the Dumpling

Green Sui Mai

Course Sous Vide: Fish and Seafood

Mexican Pico de Gallo

Course Sous Vide International Dishes

Japanese Vegetable Wrap

Course Finger Food

Mini Apples with Peral Cheese

Course Finger Food

Endive (Chicory) with Cassis and Earthy

Course Finger Food

Cauliflower curd, Asparagus tips and Consomme of Charred Onions Apples

Course Finger Food

Vermouth Olives

Course Finger Food

Tomato Bread Delicacy

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