cream

Course Airfryer Menus

Sirloin stuffed with mushrooms

Course Lebanesse Mezze

Tarragon labneh with cucumber

Course Lebanesse Mezze

Saffron labneh with fennel

Course Peruvian Haute Cuisine

Andean corn and grains

Course Peruvian Haute Cuisine

Amazonian paiche

Course Classic Signature Cakes

Strawberries with cream

Course Peruvian Chocotejas and Molded Chocolates

Ceviche Chocoteja

Course Classic American Salads

Classic Blue Cheese Wedge Salad

Course Classic American Salads

Waldorf Salad

Course French Pastry Techniques

Normande Cake

Course French Pastry Techniques

Profiteroles

Cocoa with Ganache and Maldon Salt

Course Alpine Haute Cuisine

Kaiser-misù

Course Molding Techniques in Pastry

Mandarin cheesecake

Course Tasting Menu Design

Rascasse

Course Artisan Ice Creams

Sabayon Ice Cream with Caramelized Almonds

Course Brazilian Cuisine

Glazed scallops with Red Wine Sago, Cassava and Coffee

Course French Cooking Techniques

Pumpkin soup

Course French Cooking Techniques

Roquefort sauce

Course French Cooking Techniques

Peppercorn sauce

Course French Cooking Techniques

Gratin dauphinois

Course Cold Brew Coffees

Iced Vanilla

Course Cold Brew Coffees

Orkos coffee

Course Cold Brew Coffees

Ramos Fizz

Course Travel Cakes

Salted Monaca Florentine

Course Travel Cakes

Yuzu Pound Cake

Course Individual Desserts

Cornfield

Course Modern Korean Cuisine

Eel, Iberico Pork Bulgogi, Pickled Tomato

Course Modern Mexican Cuisine

Uchepos with Cotija foam and tomatoso frito

Course Neapolitan Cuisine

Scialatielli “allo scoglio”

Course Neapolitan Cuisine

Amalfi lemon Tiramisu

Course Neapolitan Cuisine

Meatballs with Sorrento lemon essence

Course Petits Gâteaux:Second Collection

Equatorial

Course Petits Gâteaux:Second Collection

Black Forest

Course Tasting Menu Design

White Asparagus

Course Brazilian Fine Dining

Manu’s butter

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