Summer recipes

Course Sous Vide Poultry and Pork

Roast Suckling Pig Stuffed with Boletus Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Turkey “Roast Beef” with Raspberry

See recipe

Course Modern Catalan Cuisine

Porcini Mushrooms (Boletus) roasted in Consomme

See recipe

Course Sous Vide: Beef and Lamb

Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad

See recipe

Course Mediterranean Fine Cuisine

Red mullet with carbonara of livers

See recipe

Course Mediterranean Fine Cuisine

Anchovy glazed with tamarind and sweet and sour soy

See recipe

Course Mediterranean Fine Cuisine

Cured and pickled sardinewith smoked aubergine and sardajo sauce

See recipe

Course Mediterranean Fine Cuisine

Shiso leaf with flying fish mousse

See recipe

Course Mediterranean Fine Cuisine

Tomato, mozzarella and anchovy cloud

See recipe

Course Creative Pastry: Creamies, Foams and Advanced Techniques

Fraisier

See recipe

Course Creative Pastry: Creamies, Foams and Advanced Techniques

Lyophilized raspberry cream

See recipe

Course Vegetarian Fine Cuisine

Melon with Spirulina

See recipe

Course Vegetarian Fine Cuisine

Salty Cucumbers

See recipe

Course Cooking with Duck Foie Gras

Fried Duck Foie Gras

See recipe

Course Vegetarian Fine Cuisine

Beetroot Tartar

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Red mullet with seaweeds vinaigrette

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Sea prawn

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Green barbel

See recipe

Course Spanish Haute Cuisine Techniques

Quisquilla (Shrimp)

See recipe

Course Spanish Haute Cuisine Techniques

Dish of Anchovies

See recipe

Course Tasting Menus with Lasarte

Iberian ham soup with langoustine and pork tails

See recipe

Course Tasting Menus with Lasarte

Prawn toast

See recipe

Course Desserts in a Glass

Cosmic

See recipe

Course Plated Desserts

Pineapple, Basil, Passion Fruit and Juniper Dessert

See recipe

Course Plated Desserts

Yogurt, Cassis and Black Sesame Dessert

See recipe

Course Creative Desserts: Techniques and Textures

Frozen chocolate air

See recipe

Course Creative Desserts: Techniques and Textures

Apricot cheesecake

See recipe

Course Creative Desserts: Techniques and Textures

Yogurt with Strawberries

See recipe

Course Creative Desserts: Techniques and Textures

Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce

See recipe

Course Creative Desserts: Techniques and Textures

Frozen coconut

See recipe

Course Creative Desserts: Techniques and Textures

Brined Strawberries

See recipe

Course Creative Pastry Techniques

Mango, Passion Fruit, Orange and Coconut Cake

See recipe

Course Sous Vide: Fish and Seafood

Loins of Red Mullet Confit

See recipe

Course Sous Vide: Fish and Seafood

Cuttlefish stuffed with Mushroom

See recipe

Course Avant Garde Ice Creams

Roca-Cola Sorbet

See recipe