lemon

Course Sous Vide and Grill

Spicy Carabinero prawn gratin “sinaloa”

See recipe

Course Sous Vide: Beef and Lamb

Traditional Roast Shoulder of Lamb with Potato Rosti and a Green Salad

See recipe

Course Sous Vide Poultry and Pork

Iberian Pork Cheek Brochette with Barbecue Sauce

See recipe

Course Sous Vide Poultry and Pork

Crispy Cheek with Vanilla Mushrooms

See recipe

Course Sous Vide Poultry and Pork

Peking Style Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Roast Suckling Pig

See recipe

Course Sous Vide Poultry and Pork

Turkey Canape with Rose Pink Sauce and Fresh Cheese

See recipe

Course Sous Vide Poultry and Pork

Turkey “Roast Beef” with Raspberry

See recipe

Course Sous Vide Poultry and Pork

Caesar Salad

See recipe

Course Modern Catalan Cuisine

Catalan Custard

See recipe

Course Sous Vide: Beef and Lamb

Cheek in Red Wine with Celery Root Puree

See recipe

Course Mediterranean Fine Cuisine

Jicama taco with Iberian pancetta

See recipe

Course Mediterranean Fine Cuisine

Salad of smoked aubergine, egg yolk, pickles and salted fish

See recipe

Course Mediterranean Fine Cuisine

Crunchy black rice with shrimps and citrus alioli

See recipe

Course Modern Spanish Tapas

Yoghurt Risotto with a touch of Citrus

See recipe

Course Japanese Umami

Tataki

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Sea prawn

See recipe

Course Spanish Haute Cuisine Techniques

Turbot

See recipe

Course Spanish Haute Cuisine Techniques

Quisquilla (Shrimp)

See recipe

Course Vegetarian Cuisine

Black Carrot, Papaya and Feta Cheese Salad

See recipe

Course Tasting Menus with Lasarte

Venison with orange sauce

See recipe

Course Gourmet Cookies: Recipes and Techniques

Carquinyolis

See recipe

Course Desserts in a Glass

Pink Tiramisu

See recipe

Course Creative Pastry: Fermentation, Nixtamalization and Pectinases

Peel Nixtamalization (Mock Lemon)

See recipe

Course Creative Pastry: Fermentation, Nixtamalization and Pectinases

Tempura Batter (Xuixo)

See recipe

Recipes by David Gil

Catalan Cream

See recipe

Course Creative Desserts: Techniques and Textures

Frozen Lemon

See recipe

Course Sous Vide: Fish and Seafood

Baked red prawn with Sinaloan sauce

See recipe

Course Sous Vide International Dishes

Japanese Vegetable Wrap

See recipe

Course Sous Vide International Dishes

Honeyed Oysters

See recipe