Jerez vinegar

Course Fish & Chips and British Seafood

Deviled crab on toast

Course Spanish Haute Cuisine

Suckling pig with romaine lettucee mulsion

Course Spanish Haute Cuisine

Bresse Pigeon

Course Spanish Haute Cuisine

Red mullet escabeche sandwich

Course Artistic Fine Dinning

Almond nougat spring

Recipes by Carles Tejedor

Beef Tongue in Sauce

Recipes by Carles Tejedor

Beef tongue with vinaigrette

Recipes by Andreu Genestra

Tongue with capers, soup consommé

Recipes by Diego López

Glazed octopus and fabas de Lourenzá

Course Modern Catalan Cuisine

Tin-Baked Cod

Recipes by Rodrigo de la Calle

White asparagus with codium

Course Spanish Haute Cuisine Techniques

Calçot fritter

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