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Pedro Ximénez
Course Spanish Haute Cuisine
Sesame taco, foiegras, chickpea andsaffron miso
See recipe
Recipes by Paco Roncero
Foie Gras Taco
See recipe
Course Creative Pastry: Spherification, Nitrogen and Marshmallows
Pedro Ximénez Raisins
See recipe
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Gyoza
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alioli
Amontillado
beef bones
black beans
Chardonnay vinegar
cherries
chicharrón
chilli pepper
chorizo from Jabugo
coffe
Demi glace
EVOO Parqueoliva Serie Oro Picudo
Floreta peas
fresh vanilla
grapefruit juice
ground beef
Mascarpone ice cream
melted coconut fat
Mexican chocolate
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olives
orange rice
peanut butter
pickled white onion
pine nut
piquillo peppers
powdered egg whites
powder glucose
pure macadamia paste
red chilli
rocket
shichimi togarachi
skimmed powder milk
solid natural yeast
spider crab
sriracha
strawberry juice
tea
traditional vinaigrette
tripe
trout
vanilla ice cream
viladecans salsify
white cheese
white chocolate Ivoire
