Main dishes

Course Sous Vide and Grill

Cold-smoked butter and sweetbreads

See recipe

Course Sous Vide Cooking Technique

Salmon

See recipe

Recipes by Paloma Ortiz

Rajas Tamal

See recipe

Recipes by Paloma Ortiz

Oaxaca Tamales

See recipe

Recipes by Paloma Ortiz

Oaxaca black mole

See recipe

Recipes by Paloma Ortiz

Cochinita pibil and xnipec sauce

See recipe

Course Mexican Cuisine

Market quesadillas

See recipe

Recipes by Paloma Ortiz

Chilaquiles

See recipe

Recipes by Paloma Ortiz

Tortilla soup

See recipe

Course Brazilian Cuisine

Fogo Orchard

See recipe

Course Mexican Cuisine

Shrimp Aguachile

See recipe

Course Brazilian Cuisine

Chicken and Okra Mini Rice

See recipe

Course Brazilian Cuisine

“Romeo and Juliet” Tapioca Crepe

See recipe

Course Brazilian Cuisine

Hake Moqueca

See recipe

Course Sous Vide: Beef and Lamb

Almond Rack of Lamb with Roast Vegetables

See recipe

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

Cheek and Mushroom Terrine with Citrus Salad

See recipe

Course Sous Vide Poultry and Pork

Iberian Pork Cheeks in Red Wine

See recipe

Course Sous Vide Poultry and Pork

Crispy Cheek with Vanilla Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Peking Style Suckling Pig

See recipe

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 Cooking with Truffle

Cannelloni with Truffle Cream

See recipe

Course Modern Catalan Cuisine

Tin-Baked Cod

See recipe

Recipes by Carles Gaig

Traditional Cannelloni with Truffle Cream

See recipe

Course Sous Vide: Beef and Lamb

Cheek in Red Wine with Celery Root Puree

See recipe

Course Modern Catalan Cuisine

Porcini Mushrooms (Boletus) roasted in Consomme

See recipe

Course Modern Catalan Cuisine

Calamari a la Brutesca

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 Mediterranean Fine Cuisine

Red mullet with carbonara of livers

See recipe

Course Mediterranean Fine Cuisine

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

See recipe

Course Mediterranean Fine Cuisine

Anchovy glazed with tamarind and sweet and sour soy

See recipe