Course Artisan Ice Creams Alfajor with Dulce de Leche Ice Cream and Salted Caramel Filling See recipe
Course Cooking with Insects and Sustainable Proteins Pork cheek, Apple Toffee, Mushroom Foam See recipe
Course Cooking with Insects and Sustainable Proteins Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream See recipe
Course Colorful Italian Pasta Girella stuffed with Genovese ragout, pecorino fondue, marjoram and lemon See recipe
