Course Sous Vide: Beef and Lamb Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad See recipe
Course Sous Vide: Beef and Lamb Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad See recipe
Course Mediterranean Fine Cuisine Cured and pickled sardinewith smoked aubergine and sardajo sauce See recipe
Course Mediterranean Cuisine: Fish and Seafood Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain See recipe
