bay leaf

Course New Traditional Spanish Cuisine

Lentils with chicken meatballs in Pepitoria sauce

Course New Traditional Spanish Cuisine

Pork cheek and parsnip pasty (empanada)

Course Galician Cuisine: Fish and Seafood

Hake with bean stew and Codium emulsion

Course New Traditional Spanish Cuisine

Squid in its ink with creamy rice

Course Galician Cuisine: Fish and Seafood

Galician pickled mussel with miso paste

Course Galician Cuisine: Fish and Seafood

Cooked barnacles

Course Cooking with Octopus

Glazed octopus and fabas de Lourenzá

Course Cooking with Octopus

Galician pulp tripe

Course Cooking with Octopus

Smoked octopus, green juice and enchilada onion

Course Cooking with Beef

Grilled Sweetbreads Sous Vide

Course Cooking with Beef

Beef Cheeks in Red Wine

Course Cooking with Beef

Beef Fricando with mushrooms

Course Cooking with Beef

Beef Demi glace

Course Cooking with Beef

Beef Stock

Course Cooking with Seaweed

Scallop with halophiles stew and caviar

Course Healthy Plant-Based Fine Cuisine

Pickled artichokes with a white Romesco sauce

Course Neapolitan Pizza

Butternut Squash and guanciale pizza

Course Introduction to Indian Cuisine

Lamb Korma

Recipes by Paloma Ortiz

Oaxaca black mole

Course Sous Vide: Beef and Lamb

Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad

Course Cooking with Truffle

Cannelloni with Truffle Cream

Course Mediterranean Fine Cuisine

Three textures of Eel

Course Mediterranean Fine Cuisine

Cured and pickled sardinewith smoked aubergine and sardajo sauce

Course Cooking with Legumes

Ganxet beans with wood pigeon

Course Cooking with Legumes

Ganxet beans with cod cheeks

Course Cooking with Legumes

Pedrosillano chickpea stew with chorizo and blood sausage from Jabugo

Course Spanish Haute Cuisine Techniques

Tripe croquettes

Course Sous Vide International Dishes

Oxtail Royale

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