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
Course Cooking with Legumes Pedrosillano chickpea stew with chorizo and blood sausage from Jabugo See recipe
