Course Mediterranean Fine Cuisine Salad of smoked aubergine, egg yolk, pickles and salted fish See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Moulded Cloud (Wafer) See recipe
Course Creative Pastry: Fermentation, Nixtamalization and Pectinases Tempura Batter (Xuixo) 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
Course Gourmet Paellas Black rice with cuttlefish, artichokes, black mullet spawns and massed persimmon See recipe
Course Gourmet Paellas Black rice with cuttlefish, artichokes, black mullet spawns and massed persimmon (aioli) See recipe