Course Cooking with Duck Foie Gras Stuffed Duck Foie Gras Macaronis with artichoke and Lobster See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Peel Nixtamalization (Mock Lemon) See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Peel Fermentation (Banana) See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Fruit Fermentation (Pineapple Tatin) See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Biscuit dough (Lemon tart) See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Ningyo-yaki batter (doughnuts) See recipe
Course Creative Desserts: Techniques and Textures Lyonnaises with Vanilla Ice Cream, Chantilly Cream and Chocolate Sauce See recipe
Course Creative Pastry Techniques Chocolate, Raspberry, Strawberry and Balsamic Vinegar Tart See recipe
