eggs

Mousse Desserts Course

Classic chocolate mousse

See recipe

Mousse Desserts Course

Forest Berry

See recipe

Course Alpine Haute Cuisine

Potato, pumpkin and mustard terrine

See recipe

Course Alpine Haute Cuisine

Meat and vegetable soup

See recipe

Course Alpine Haute Cuisine

Egg tagliolini with porcini mushrooms, chanterelles and Trentingrana cheese

See recipe

Course Molding Techniques in Pastry

Beet pot

See recipe

Course Lifelike Fruits and Nuts

Hazelnut

See recipe

Course Mexican Carnitas

Butter cookies “Isidora”

See recipe

Course Fresh and Light Patisserie

Lemon and Herb Tart

See recipe

Course Fresh and Light Patisserie

Grapefruit, Mint & Olive Oil Entremet

See recipe

Course Fish & Chips and British Seafood

Kedgeree

See recipe

Course Modern Algerian Pastry

Maritozzi Dough

See recipe

Course Modern Algerian Pastry

Parisian Flan

See recipe

Course Modern Algerian Pastry

Algiers Flan

See recipe

Course Modern Algerian Pastry

Desert Rose Tart

See recipe

Course Modern Algerian Pastry

Makroud Tart

See recipe

Course Christmas Cakes and Bûches

Christmas Eve Cake

See recipe

Course Italian Fine Dining

Tortelli with “falso magro”

See recipe

Course Italian Fine Dining

Octopus on a rock

See recipe

Course Italian Fine Dining

The Cornucopia

See recipe

Course Italian Fine Dining

Rice Arancini withred mullet ragoutand wild fennel

See recipe

Course Sugar Art

Dragon Ball

See recipe

Course Spanish Omelet

Spinach Roll Stuffed with Curry Chicken

See recipe

Course Spanish Omelet

Express omelet: coulant stuffed withcheese

See recipe

Course Spanish Omelet

Stewed Omeletin Sauce

See recipe

Course Spanish Omelet

Potato Omelet Stuffed with Tuna and Mayonnaise

See recipe

Course Spanish Omelet

Spanish Potato Omelet 

See recipe

Course Croissants and Viennoiserie

Mango Saint Tropezienne Brioche

See recipe

Course Croissants and Viennoiserie

Almond Brioche

See recipe

Course Croissants and Viennoiserie

Sugar Brioche

See recipe

Course Croissants and Viennoiserie

Pear Frangipane Tart

See recipe

Course Croissants and Viennoiserie

Hazelnut Pain Aux Raisin

See recipe

Course Croissants and Viennoiserie

Classic Plain Croissant

See recipe

Course Cantabrian Cuisine

Quesada Pasiega

See recipe

Course Cantabrian Cuisine

Egg timbale with cod tripe and potato “straw”

See recipe

Course Creative Cakes with Fondant

Traditional Chocolate Sponge Cake

See recipe