Course Creative Pastry: Creamies, Foams and Advanced Techniques Truffled Egg with potato foam See recipe
Course Mediterranean Cuisine: Fish and Seafood Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain 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
