egg

Course Introduction to Southeast Asian Cuisine

Pad Thai

Course Brunch Pastries

Low temperature egg and gorgonzola brioche coulant

Course Brunch Pastries

Brioche dough

Course Wood-fired Paellas

Rice with Ilicitano Crust

Course Mexican Tacos

Ensenada Style Shrimp Tacos

Course Greek Cuisine

Pastry: Closed cheese pies (tyropitakia)

Course Greek Cuisine

Meze: Courgette Fritters

Course Greek Cuisine

Meze: Almond Feta Saganaki

Course Nikkei Street Food

Fish Stir-fry

Course Nikkei Street Food

Pachikay Chicken Broth

Course Nikkei Street Food

Fish Sandwich

Course Nikkei Street Food

Carretillero (streetcart) Ceviche

Course Peruvian Fine Cuisine

Egg – Potato – Mushroom

Course Peruvian Fine Cuisine

Soda bread stuffed with bacon

Course Peruvian Fine Cuisine

Scallop causitas with shoyu veil

Course Nikkei Cuisine

Olive Octopus

Course Nikkei Cuisine

Gunkan

Course Peruvian Creole Cuisine

Causa limeña

Course Creative Burgers

Curry Vegetable Hamburger with Cranberry Ketchup

Course Creative Burgers

Jucy Lucy

Course Creative Burgers

Crab cake with potatoes

Course Entremets and Tarts

Red berry tart

Course Entremets and Tarts

Chocolate caramel tart

Course Entremets and Tarts

Coconut and strawberry Entremet

Course Entremets and Tarts

Mango and lemon Entremet

Course Restaurant Dessert Menus

Slime (preserved)

Course Entremets and Tarts

Black Forest Entremet

Course Restaurant Dessert Menus

Lemon Pie

Course Spanish Nougat

Chocolate Turrón: Sacher Truffle

Course Spanish Nougat

Marzipan Turrón: Egg yolk cream

Course Spanish Nougat

Hard Nougat

Course Sous Vide at Home

Cranberry curd cheesecake

Course Sous Vide at Home

Sea bass stuffed with avocado, prawns and salmon roe

Course Cooking with Pork

Tongue with capers, soup consommé

Course Custard Puddings

Piping Bag Custard

Course Cooking with Pork

Bacon tartare with pickled Hollandaise

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Coconut and “bacon” chips

Potato fritters

Vegan tofu “feta”

Vegan smoked “salmon”

Japanese porridge