celery

Course Lebanesse Mezze

Hazelnut falafel, tahini sauce and pickled turnips

Course Peruvian Haute Cuisine

Scallops and legumes

Course Peruvian Haute Cuisine

Andean guinea pig

Course Peruvian Chocotejas and Molded Chocolates

Ceviche Chocoteja

Course Classic American Salads

Waldorf Salad

Course Classic American Salads

Southern Potato Salad

Course Classic American Salads

Shrimp Salad

Course Alpine Haute Cuisine

Arctic char and buckwheat

Course Sichuan Cuisine

Kun Pao Chicken

Course Classic Sauces

Japan -Teriyaki Sauce

Course French Cooking Techniques

Fish Stock

Course French Cooking Techniques

Pot au feu bouillon

Course French Cooking Techniques

Beef consommé (clarified soup)

Course French Cooking Techniques

Onion soup

Course French Cooking Techniques

Potage cultivateur (farmer’s soup)

Course French Cooking Techniques

Pumpkin soup

Course French Cooking Techniques

Fish soup

Course Tuscan Cuisine

Squid and cuttlefish

Course Individual Desserts

La poire

Course Classic Sauces

Mexican Mole -Mexico

Course Classic Sauces

Tomato sauce

Course Classic Sauces

Velouté

Course Alpine Haute Cuisine

Beef neck, Verjus and spice powder

Course Alpine Haute Cuisine

Meat and vegetable soup

Course Basic Stocks and Broths

Clear “consommé” stock

Course Basic Stocks and Broths

Vegetable demiglace

Course Basic Stocks and Broths

Vegetable stock

Course Basic Stocks and Broths

Fish Fumet

Course Basic Stocks and Broths

White beef stock

Course Basic Stocks and Broths

White chicken stock

Course Italian Cooking with broths

Ravioli with garlic, oil and chilli pepper

Course Italian Cooking with broths

Vegetable spaghetti and Tofu

Course Italian Cooking with broths

Risotto with prawn tails

Course Italian Cooking with broths

Roasted cuttlefish and caviar

Course Italian Cooking with broths

Chicken pie

Course Italian Cooking with broths

Beef tortelli

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Potatoes, cabbage and cod

Catalan style beans

Garlic soup

Zarzuela

Catalan style chicken