leek

Course Peruvian Haute Cuisine

Andean guinea pig

See recipe

Course Alpine Haute Cuisine

Arctic char and buckwheat

See recipe

Course Sichuan Cuisine

Kun Pao Chicken

See recipe

Course Classic Sauces

Japan -Teriyaki Sauce

See recipe

Course French Cooking Techniques

Fish Stock

See recipe

Course French Cooking Techniques

Pot au feu bouillon

See recipe

Course French Cooking Techniques

Beef consommé (clarified soup)

See recipe

Course French Cooking Techniques

Onion soup

See recipe

Course French Cooking Techniques

Potage cultivateur (farmer’s soup)

See recipe

Course French Cooking Techniques

Pumpkin soup

See recipe

Course French Cooking Techniques

Fish soup

See recipe

Course Introduction to Japanese Cuisine

Yakitori

See recipe

Course Introduction to Japanese Cuisine

Sukiyaki

See recipe

Course Individual Desserts

La poire

See recipe

Course Classic Sauces

Mexican Mole -Mexico

See recipe

Course Classic Sauces

Velouté

See recipe

Course Basic Stocks and Broths

Vegetable stock

See recipe

Course Basic Stocks and Broths

Brown beef stock

See recipe

Course Italian Cooking with broths

Roasted cuttlefish and caviar

See recipe

Course Spanish Haute Cuisine

Bluefin tuna gazpachuelo with hake cocochas

See recipe

Course Spanish Haute Cuisine

Red mullet escabeche sandwich

See recipe

Course Advanced Grilling Techniques

Lamb Shin with Yuca Puree and Cheese

See recipe

Course Artistic Fine Dinning

Sweetbreads in Milk

See recipe

Course Artistic Fine Dinning

Dénia Prawns Boiled in Seawater with Chard Tea

See recipe

Course Artistic Fine Dinning

Almond nougat spring

See recipe

Course Artistic Fine Dinning

Asparagus and Callosa Cheese Doily

See recipe

Course Contemporary Mexican Cuisine

Salad of stems with pistachio and lemon emulsion

See recipe

Course Contemporary Mexican Cuisine

Short rib barbecue with romeritos and asmoky jus

See recipe

Course Risottos

Fennel, Lobster and Barnacle Risotto

See recipe

Course Cooking with Insects and Sustainable Proteins

Liver and shrimp, shellfish broth, fluorescent veil

See recipe

Course Modern Colombian Cuisine

Baby Squid and Piangua, Black Garlic Pasta and Leeks with Kaffir Sauce

See recipe

Course Modern Colombian Cuisine

Crab, Tomato Hoisin, and Nasturtium Flowers and Stems

See recipe

Course Haute Cuisine Fusion

Beef tenderloin in civet sauce

See recipe

Course Haute Cuisine at your Fingertips

Pickled mussels

See recipe

Course Croquettes

Meat and Truffled Cheese Croquettes on a Mushroom Base

See recipe

Course Amazing Menus To Go

Vegetable Rice with Romesco Sauce

See recipe