Spring recipes

Course Modern Colombian Cuisine

Tuna, Pear, Horseradish Cream, Radicchio and Beetroot

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Course Modern Colombian Cuisine

Granadilla, Orejero Seeds, Cashews and Leche de Tigre

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Course Fresh and Fun Plant-Based Cuisine

Papaya Poke Stack with Wasabi Slaw

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Course Mexican Cooking with Dried Chillies

Guacamole Mixteco

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Course Savory Finger Food

Pizza of Smoked Sardine with Tomato

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Course Savory Finger Food

Tomato Salad, Anchovy and Oloroso Sherry Consommé

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Course Savory Finger Food

Crispy chicken skin, calamari and lime canape

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Course Savory Finger Food

Amberjack Ceviche Bite

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Course Naturally Fermented Milks and Yogurts

Coconut milk

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Course Molded Painted Chocolate Bonbons

Cassis and Hazelnut Bonbon with Valrhona Tanariva

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Course Molded Painted Chocolate Bonbons

Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva

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Course Molded Painted Chocolate Bonbons

Coconut Bonbon with Valrhona Opalys

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Course Colorful Italian Pasta

Rainbow lasagna with cod, green turnip and lemon

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Course Haute Cuisine Fusion

Red fruits gazpacho with fruit salad

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Course Haute Cuisine Fusion

Hake in salmorejo with mashed potatoes

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Course Haute Cuisine Fusion

Passion fruit royal and mint granita

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Course California Cuisine with Japanese Techniques

Fukkura-san Black Cod, Shio Koji Negi, Vegetables from the Farm

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Course California Cuisine with Japanese Techniques

Tomato & Cucumber Somen with Shima Aji Sashimi & Barrel-Aged Ponzu

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Course Haute Cuisine Fusion

Thai Croquettes

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Course Haute Cuisine at your Fingertips

Sea Bass with Pickled Cucumber

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Course Preserving Techniques in Modern Cuisine

Yogurt / Black Walnut / Cherry Blossom Sugar

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Course Preserving Techniques in Modern Cuisine

Celeriac / Blackcurrant Wood Oil

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Course Preserving Techniques in Modern Cuisine

Mushrooms / Parsley

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Recipes by Chema Soler

Cheesecake and Blueberry Croquette

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Course Croquettes

Cod croquette with potato, pine nuts and parsley

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Course Amazing Menus To Go

Salmon with Saffron Sauce and Sauteed Vegetables

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Course Perfect Gin and Tonics

Hendricks Signature Gin Tonic Perfect Serve

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Course Vegetarian Tapas

Aubergine with Pickled Radish and Lime Hoisin Sauce

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Course Vegetarian Tapas

Green Croquette with Wasabi Dressing

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Course Vegetarian Tapas

Halloumi with Asparagus, Peach and Hazelnuts

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Course Vegetarian Tapas

Ceviche of Cochayuyo Seaweed and Samphire

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Course Jams, Jellies and Marmalades

Salty Gelée of Fresh Seaweed

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Course Jams, Jellies and Marmalades

Seasonal Flower Gelée: Elderflower and Rose Water

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Course Jams, Jellies and Marmalades

Apricot Compote with Lavender

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Course Jams, Jellies and Marmalades

Bitter Orange Marmalade with Green
Indian Cardamom

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Couse Plating Techniques

Simple Cauliflower Velouté

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