Course Sous Vide: Beef and Lamb Shoulder Stuffed with Roasted Peppers, White Asparagus Puree and Fried Onion Rings See recipe
Course Mediterranean Fine Cuisine Salad of smoked aubergine, egg yolk, pickles and salted fish See recipe
Course Mediterranean Fine Cuisine Cured and pickled sardinewith smoked aubergine and sardajo sauce See recipe
Course Cooking with Duck Foie Gras Stuffed Duck Foie Gras Macaronis with artichoke and Lobster See recipe
Course Mediterranean Cuisine: Fish and Seafood Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain See recipe
Course Creative Desserts: Techniques and Textures Lukewarm almond cake with raspberry sorbet See recipe
