Autumn recipes

Course Contemporary Mexican Cuisine

Black aguachile with cured fish

See recipe

Course Classic French Pastry

Baba: Le Yin et le Mang

See recipe

Course Japanese Petits Gâteaux

Mango Banana Coconut Tart

See recipe

Course Contemporary Andalusian Cuisine

Sea bass with Malaga style gazpachuelo

See recipe

Course Contemporary Andalusian Cuisine

Ajoblanco from Malaga with squid noodles

See recipe

Course Contemporary Andalusian Cuisine

Shrimp fritters

See recipe

Course Modern Italian Cuisine

Oyster, tapioca,sunchoke, rose and moringa.

See recipe

Course Modern Italian Cuisine

Spaghettini with clams and charred lime peel powder

See recipe

Course Modern Italian Cuisine

Squid Ink Orzotto with Shrimp, Strawberries and Green Tomatoes

See recipe

Course Creative Buttercream Cakes

Mandarin Syrup

See recipe

Course Creative Buttercream Cakes

Tangerine Pudding

See recipe

Course Creative Buttercream Cakes

Quatre-quarts Cake

See recipe

Course "Snout to Tail" Whole Pig Butchery

Pork Hock Ragu with Tagliatelle

See recipe

Course Risottos

Ink, Tiptoes, Herbal Emulsion and Octopus Risotto

See recipe

Course Risottos

Beetroot, Eel and Malt Risotto

See recipe

Course Cooking with Insects and Sustainable Proteins

Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm)

See recipe

Course Conscientious Baja California Cuisine

Baja Ceviche Tostadas

See recipe

Course Modern Colombian Cuisine

Baby Squid and Piangua, Black Garlic Pasta and Leeks with Kaffir Sauce

See recipe

Course Modern Colombian Cuisine

Tapioca Crisp, Paté and Wild Blackberry

See recipe

Course Fresh and Fun Plant-Based Cuisine

King Oyster Mushroom Arepas

See recipe

Course Fresh and Fun Plant-Based Cuisine

Nopal Cactus & Quinoa Salad

See recipe

Course Savory Finger Food

Mackerel with Tomato Ponzu

See recipe

Course Savory Finger Food

Razor clams with Ponzu Donostierra Style

See recipe

Course Savory Finger Food

Shiso Leaf in Tempura with Red Prawn and Tosazu

See recipe

Course Savory Finger Food

Beetroot and caviar flower

See recipe

Course Savory Finger Food

Cockle soufflé

See recipe

Course Savory Finger Food

Crispy chicken skin, calamari and lime canape

See recipe

Course Christmas Desserts

Kompot (stewed fruit drink) (Poland)

See recipe

Course Naturally Fermented Milks and Yogurts

Cashew milk

See recipe

Course Colorful Italian Pasta

Rainbow ravioli of fresh pasta stuffed with pumpkin, chestnuts and Parmesan

See recipe

Course Haute Cuisine Fusion

Carpaccio of boletus and pine nuts vinaigrette

See recipe

Course Techniques with Pectinase Enzymes

Mango dates

See recipe

Course Techniques with Pectinase Enzymes

Apple in cider

See recipe

Couse Plant Based Burgers and Falafels

Veganaise

See recipe

Couse Plant Based Burgers and Falafels

Mushroom Burger,Truffled Mash and Old-fashioned Mustard

See recipe

Couse Plant Based Burgers and Falafels

Split Pea Falafel with Cauliflower Couscous, Harissa and Hummus in Lavash Bread

See recipe