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pecan nut paste
Recipes by Xavier Donnay
Choux with Truffle
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Amazonian chestnuts
Asian stock
black quinoa
bomba paella rice
borage sprouts
camels milk
caper nasturtium
cashew nuts
cassis puree
chia seeds
chimichurri
coriander seeds
cream stabiliser
double stock
dried oregano
duck fat
eucalyptus
gelatin sheets
gluten
golden sultanas
hazelnut praline 60%
ice plant
keffir lime leaves
kohlrabi
lager
liquid sugar
millet
mussel juice
oil texture
onion duxelle
peach diced
pisco brandy
Procream
red bell peppers
red chilli pepper
red tuna
roasted coffee
rustic bread
Sparkling water
spelt seeds
Taggiasca olives
Töufood Sucrö
Verjus
Vizcaina sauce
“Caldo Madre” corn broth
