Course Sous Vide: Beef and Lamb Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings See recipe
Course Sous Vide: Beef and Lamb Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad See recipe
Course Sous Vide: Beef and Lamb Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad See recipe
Course Mediterranean Fine Cuisine Salad of smoked aubergine, egg yolk, pickles and salted fish See recipe
Course Cooking with Duck Foie Gras Stuffed Duck Foie Gras Macaronis with artichoke and Lobster See recipe
Course Mediterranean Cuisine: Fish and Seafood Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain See recipe
