cream

Course Puff Pastry

Mille Feuille

See recipe

Course No Waste Fish

Sea Bass Fillet with Vegetable Peel Pakoras

See recipe

Course Fresh Egg Pasta

Spicy Garganelli with garlic sauce

See recipe

Course Advanced Grilling Techniques

Lamb Shin with Yuca Puree and Cheese

See recipe

Course Pâté en Croûte

Le 1605: Duck and Chartreuse

See recipe

Course Pâté en Croûte

Pâté en Croûte ‘Au Vert’: Chicken and Asparagus

See recipe

Course Artistic Fine Dinning

Green pine cone horchata

See recipe

Course Artistic Fine Dinning

Dénia Prawns Boiled in Seawater with Chard Tea

See recipe

Course Classic French Pastry

Feuille d’automne

See recipe

Course Classic French Pastry

Baba: Le Yin et le Mang

See recipe

Course Classic French Pastry

Vanilla Saint Honoré

See recipe

Course Japanese Petits Gâteaux

Mango Banana Coconut Tart

See recipe

Course Japanese Petits Gâteaux

Crunchy Chocolate Orange Cake

See recipe

Course Japanese Petits Gâteaux

Chocolate Fig Orange Caramel

See recipe

Course Japanese Petits Gâteaux

Yuzu Lemon Opalys Tart

See recipe

Course Cooking with Insects and Sustainable Proteins

Yawar Fiesta

See recipe

Course Eclairs

Coffee and Almond Eclair

See recipe

Course Eclairs

Green Lemon and Coconut Eclair

See recipe

Course Eclairs

Pure Vanilla Eclair

See recipe

Course Eclairs

Double Chocolate Eclair

See recipe

Course Eclairs

Hazelnut Eclair

See recipe

Course Eclairs

Cheesecake Eclair

See recipe

Course Eclairs

Chocolate Eclair

See recipe

Course Modern Colombian Cuisine

Tuna, Pear, Horseradish Cream, Radicchio and Beetroot

See recipe

Course Cocktail Basics: 25 Classic Cocktails

White Russian

See recipe

Course Savory Finger Food

Beetroot and caviar flower

See recipe

Course Savory Finger Food

Cockle soufflé

See recipe

Course Molded Painted Chocolate Bonbons

Cassis and Hazelnut Bonbon with Valrhona Tanariva

See recipe

Course Molded Painted Chocolate Bonbons

Tonka Caramel and Gianduja Bonbon with Valrhona Tanariva

See recipe

Course Molded Painted Chocolate Bonbons

Bonbon Fleur de Sel Caramel with Valrhona Tanriva

See recipe

Course Colorful Italian Pasta

Superspaghettino with double tomato, basil cream and parmesan mousse

See recipe

Course Colorful Italian Pasta

Girella stuffed with Genovese ragout, pecorino fondue, marjoram and lemon

See recipe

Course Colorful Italian Pasta

Rainbow lasagna with cod, green turnip and lemon

See recipe

Course Techniques with Pectinase Enzymes

Iced lemon

See recipe

Course Techniques with Pectinase Enzymes

Orange Suzette

See recipe

Course California Cuisine with Japanese Techniques

Duclair Duck with Strawberries and Beets

See recipe