Course Creative Desserts: Techniques and Textures Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce See recipe
Course Modern Colombian Cuisine Cured White Trout, Filo Pastry, Trout Foam, Watercress and Mustard See recipe
Course Creative Pastry: Creamies, Foams and Advanced Techniques Lyophilized raspberry cream See recipe
Course Creative Pastry Techniques Chocolate, Raspberry, Strawberry and Balsamic Vinegar Tart See recipe
Course Creative Pastry: Spherification, Nitrogen and Marshmallows Nitro foams with Mascarpone See recipe
