Starters

Recipes by Jiho Kim

Egg custard with blue crab and caviar

See recipe

Course Modern Mexican Cuisine

Cold chileatole of tender corn, moringa oil and tubers

See recipe

Course Modern Mexican Cuisine

Smoked avocado tartare with escamoles

See recipe

Recipes by Jorge Vallejo

Uchepos with Cotija foam and tomatoso frito

See recipe

Recipes by Trigg Brown

Scallion Pancakes

See recipe

Recipes by Trigg Brown

Marinated Cukes

See recipe

Course Neapolitalian Cuisine

Salt cod fritters

See recipe

Course Neapolitalian Cuisine

Fried zucchini flowers

See recipe

Course Neapolitalian Cuisine

Meatballs with Sorrento lemon essence

See recipe

Recipes by Shaun Hergatt

Foie Gras Cherry Ripe

See recipe

Recipes by Shaun Hergatt

Hass Avocado with Osetra Caviar

See recipe

Course Brazilian Fine Dining

Scallops and Brazil nuts

See recipe

Quick Recipes

Ham Roll

See recipe

Quick Recipes

Nutella Rolls

See recipe

Course Fish & Chips and British Seafood

Deviled crab on toast

See recipe

Course Fish & Chips and British Seafood

Hay-smoked trout, celeriac and dill

See recipe

Course Spanish Haute Cuisine

Bluefin tuna gazpachuelo with hake cocochas

See recipe

Course Spanish Haute Cuisine

Red mullet escabeche sandwich

See recipe

Course Spanish Haute Cuisine

“Gastrogenomica”

See recipe

Course Spanish Haute Cuisine

Sesame taco, foiegras, chickpea andsaffron miso

See recipe

Recipes by Meilan Kao

Beef Jiaozi

See recipe

Course Vegan Soul Food

Hush Puppies

See recipe

Recipes by Shenarri Freeman

Fried Mushrooms

See recipe

Course Vegan Soul Food

‘Salmon’ Palm Cake

See recipe

Recipes by Hans Ovando

Traditional focacciawith basil, greenolives and asparagus

See recipe

Course Italian Fine Dining

Rice Arancini withred mullet ragoutand wild fennel

See recipe

Recipes By Jesús Sánchez

Egg timbale with cod tripe and potato “straw”

See recipe

Recipes by Robert Ruiz

Mussels marinara with Cantabrian blue cheese

See recipe

Stewed Tender Leeks

See recipe

Recipes By Cristiano Tomei

Smoked lamb bruschetta

See recipe

Recipes By Cristiano Tomei

Artichoke with peanut butter and herring caviar

See recipe

Squid and cuttlefish

See recipe

Recipes By Justin Horne

Sea Bass Ceviche

See recipe

Recipes by Valentin Dupuy

Sweetbreads cooked in the Josper

See recipe

Recipes by Thibault Gonzales

Pâté en Croûte Cocktail: Pork and Chicken

See recipe

Uncategorized

Le 1605: Duck and Chartreuse

See recipe