Starters

Course Dim Sum: The Art of the Dumpling

Beef Jiaozi

See recipe

Course Vegan Soul Food

Hush Puppies

See recipe

Course Vegan Soul Food

Fried Mushrooms

See recipe

Course Vegan Soul Food

‘Salmon’ Palm Cake

See recipe

Course Creative Breads Using Sourdough

Traditional focaccia with basil, greenolives and asparagus

See recipe

Course Italian Fine Dining

Codfish “pizzaiola”

See recipe

Course Italian Fine Dining

Rice Arancini withred mullet ragoutand wild fennel

See recipe

Course Argentinian Empanadas

Pastelitos dulces de membrillo

See recipe

Course Cantabrian Cuisine

Egg timbale with cod tripe and potato “straw”

See recipe

Course Cantabrian Cuisine

Mussels marinara with Cantabrian blue cheese

See recipe

Course Tuscan Cuisine

Smoked lamb bruschetta

See recipe

Course No Waste Fish

Sea Bass Ceviche

See recipe

Course Mediterranean Cuisine

Char-grilled Málaga avocado

See recipe

Course Mediterranean Cuisine

Robuchon-style prawns

See recipe

Course Advanced Grilling Techniques

Sweetbreads cooked in the Josper

See recipe

Course Pâté en Croûte

Pâté en Croûte Cocktail: Pork and Chicken

See recipe

Course Pâté en Croûte

Pâté en Croûte ‘Au Vert’: Chicken and Asparagus

See recipe

Course Pâté en Croûte

Le 1605: Duck and Chartreuse

See recipe

Course Argentinian Empanadas

Empanada de Salta ‘Esther Gutiérrez’ 

See recipe

Course Argentinian Empanadas

Corn and Fontina Cheese Empanada

See recipe

Course Argentinian Empanadas

Three Cheese Empanada with Eggplant Puree

See recipe

Course Argentinian Empanadas

Onion Empanada with Tomato Sauce

See recipe

Course Argentinian Empanadas

Goat Empanada

See recipe

Course Argentinian Empanadas

Beef Empanada with Salsa Criolla

See recipe

Course Artistic Fine Dinning

Sweetbreads in Milk

See recipe

Course Artistic Fine Dinning

Dénia Whiting in Plastic

See recipe

Course Artistic Fine Dinning

Almond nougat spring

See recipe

Course Latin Flavors

Caribbean style ceviche with fresh coconut milk, sweet potato, cancha and plantain chips

See recipe

Course Latin Flavors

Butternut squash and chickpea hummus with yuca “fries” and homemade almond flax crackers

See recipe

Course Latin Flavors

Shrimp in adobo with algae chicharron and guasacaca

See recipe

Course Contemporary Mexican Cuisine

False toast of beef tendon with pickled broad beans

See recipe

Course Haitian Cuisine

Black-Eyed Pea Galette

See recipe

Course Colombian Arepas

Filled arepa 

See recipe

Course Colombian Arepas

Santandereana arepa

See recipe

Course Contemporary Andalusian Cuisine

Roasted vegetable gazpacho with salt-cured tuna

See recipe

Course Contemporary Andalusian Cuisine

Ajoblanco from Malaga with squid noodles

See recipe