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Main dishes
Recipes by Igles Corelli
Maltagliati with chickpea cream, clams and rosemary oil
See recipe
Recipes by Igles Corelli
Lunghetti with mushrooms and celery bearnaise
See recipe
Course Fresh Egg Pasta
Guinea fowl medals with, parmesan zabaione and crunchy prosciutto
See recipe
Recipes by Igles Corelli
Lasagnetta with meat sauce, bechamel sauce and parmesan air
See recipe
Recipes by Igles Corelli
Tortellini in broth
See recipe
Recipes by Igles Corelli
Squash Cappellacci, toasted sesame, and candied orange peel
See recipe
Course Fresh Egg Pasta
Cannelloni with asparagus, mussels and rolled bacon
See recipe
Course Fresh Egg Pasta
Passatelli
See recipe
Recipes by Igles Corelli
Spicy Garganelli with garlic sauce
See recipe
Recipes by Igles Corelli
Tagliatelle with pigeon ragout and toasted almonds
See recipe
Recipes by Igles Corelli
Spaghetti alla Chitarra served lukewarm
See recipe
Course Advanced Grilling Techniques
Live Fire: Grilled Vegetable Salad
See recipe
Recipes by Valentin Dupuy
Carbon Tapado: Sole en Papillote
See recipe
Recipes by Valentin Dupuy
Rescoldo: Rump tail with its Juices
See recipe
Recipes by Valentin Dupuy
Salmon a la Tabla
See recipe
Recipes by Valentin Dupuy
Strip Roast
See recipe
Recipes by Valentin Dupuy
Sweetbreads cooked in the Josper
See recipe
Recipes by Valentin Dupuy
Octopus and Native Potatoes cooked in the Josper
See recipe
Recipes by Valentin Dupuy
Lamb Shin with Yuca Puree and Cheese
See recipe
Recipes by Sammy Mounsour
Fried Chicken and Biscuits
See recipe
Recipes by Sammy Mounsour
Low Country Jambalaya
See recipe
Recipes by Sammy Mounsour
Beef and Gravy Po Boy
See recipe
Recipes by Sammy Mounsour
Crispy Duck and Grits
See recipe
Course Artistic Fine Dinning
Sweetbreads in Milk
See recipe
Recipes by Quique Dacosta
Dénia Whiting in Plastic
See recipe
Course Artistic Fine Dinning
Dénia Prawns Boiled in Seawater with Chard Tea
See recipe
Course Artistic Fine Dinning
Almond nougat spring
See recipe
Recipe by Grace Ramirez
Venison carpaccio with watercress & avocado salad
See recipe
Course Latin Flavors
Shrimp in adobo with algae chicharron and guasacaca
See recipe
Course Hamburgers
The Millionare
See recipe
Course Hamburgers
The Juanita
See recipe
Uncategorized
The Truffled Burger
See recipe
Course Hamburgers
Bacon Juancheeseburger
See recipe
Course Contemporary Mexican Cuisine
Black aguachile with cured fish
See recipe
Course Contemporary Mexican Cuisine
Chileatole and squash
See recipe
Course Contemporary Mexican Cuisine
Salad of stems with pistachio and lemon emulsion
See recipe
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