carrot

Course Basic Stocks and Broths

White chicken stock

See recipe

Course Italian Cooking with broths

Vegetable spaghetti and Tofu

See recipe

Course Italian Cooking with broths

Risotto with prawn tails

See recipe

Course Italian Cooking with broths

Chicken pie

See recipe

Course Italian Cooking with broths

Beef tortelli

See recipe

Course Oven Roasting

Roast Beef

See recipe

Course Oven Roasting

Thanksgiving Style Turkey

See recipe

Course Spanish Haute Cuisine

Red mullet escabeche sandwich

See recipe

Course Spanish Haute Cuisine

“Gastrogenomica”

See recipe

Course Vegan Soul Food

‘Salmon’ Palm Cake

See recipe

Course Cooking with Poultry

Zero-waste Broth

See recipe

Course No Waste Fish

Sea Bass Fillet with Vegetable Peel Pakoras

See recipe

Course No Waste Fish

BBQ Fish Wings

See recipe

Course Fresh Egg Pasta

Potato Tortelli with stracchino cheese

See recipe

Course Fresh Egg Pasta

Lasagnetta with meat sauce, bechamel sauce and parmesan air

See recipe

Course Fresh Egg Pasta

Tortellini in broth

See recipe

Course Fresh Egg Pasta

Passatelli

See recipe

Course Fresh Egg Pasta

Tagliatelle with pigeon ragout and toasted almonds

See recipe

Course Fresh Egg Pasta

Spaghetti alla Chitarra served lukewarm

See recipe

Course Advanced Grilling Techniques

Carbon Tapado: Sole en Papillote

See recipe

Course Advanced Grilling Techniques

Lamb Shin with Yuca Puree and Cheese

See recipe

Course Artistic Fine Dinning

Sweetbreads in Milk

See recipe

Course Artistic Fine Dinning

Dénia Prawns Boiled in Seawater with Chard Tea

See recipe

Course Contemporary Mexican Cuisine

Short rib barbecue with romeritos and asmoky jus

See recipe

Course Haitian Cuisine

Haitian Legume Crostini

See recipe

Course Haitian Cuisine

Moringa and Pumpkin Flower Soup

See recipe

Course Haitian Cuisine

Haitian Blue Crab Soup

See recipe

Course "Snout to Tail" Whole Pig Butchery

Head cheese

See recipe

Course "Snout to Tail" Whole Pig Butchery

Fennel & Garlic Sausage & White Beans

See recipe

Course Risottos

Beetroot, Eel and Malt Risotto

See recipe

Course Cooking with Insects and Sustainable Proteins

Pork cheek, Apple Toffee, Mushroom Foam

See recipe

Course Conscientious Baja California Cuisine

Summer vegetable soup, anchovy salsa, cheese crackers

See recipe

Course Modern Colombian Cuisine

Crab, Tomato Hoisin, and Nasturtium Flowers and Stems

See recipe

Course Italian Cuisine "Trippa" Style

Cicerchie and Calf’s Head Stew

See recipe

Course California Cuisine with Japanese Techniques

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

See recipe

Course California Cuisine with Japanese Techniques

Duclair Duck with Strawberries and Beets

See recipe