potato

Course Haitian Cuisine

Moringa and Pumpkin Flower Soup

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Recipes by Viviana Varese

Superspaghettino with double tomato, basil cream and parmesan mousse

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Recipes by Kyle Connaughton

Duclair Duck with Strawberries and Beets

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Recipes by Chema Soler

Cod croquette with potato, pine nuts and parsley

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Course Sous Vide: Beef and Lamb

Tournedó of Lamb with Garlic and Thyme Potatoes

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Course Middle Eastern Cuisine: Ancestral Techniques

Baba Ganoush Tarte Tatin

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Recipes by Yolanda León and Juanjo Pérez

Wild boar with black trumpet chutney

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Recipes by Yolanda León and Juanjo Pérez

Niscalos soup with kuzu- potato and rib

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Course Basque Cuisine

Marmitako

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Course Moroccan Cuisine

Lemon Chicken Tagine

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Recipes by Noelia Pascual

Cod, Onion and Potato Rice

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Course Greek Cuisine

Mince and Rice: Stuffed Tomatoes

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Course Nikkei Street Food

Trout Causa

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Course Sous Vide at Home

Suckling pig in orange sauce with cinnamon potatoes

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Recipes by María José San Román

Terebinth salad

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Course New Traditional Spanish Cuisine

Lentils with chicken meatballs in Pepitoria sauce

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Recipes by Beatriz Sotelo

Limeña scallop

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Recipes by Koldo Royo

Beef tripe

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Recipes by Koldo Royo

Pincho of octopus with creamed potato

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Course Sustainable Cuisine

Fresh egg in different colors

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Recipes by Yolanda León and Juanjo Pérez

Leonese stew ramen with shitake and enoki

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Recipes by Yolanda León and Juanjo Pérez

Truffle Coulant

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Course Introduction to Indian Cuisine

Samosa

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Course Sous Vide Cooking Technique

Cheesebravas

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Recipes by Tony Botella

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

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Course Sous Vide: Beef and Lamb

Stuffed Oxtail in it Juices, Trinxat Puree and Fresh Salad

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Recipes by Begoña Rodrigo

Three textures of Eel

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Course Mediterranean Fine Cuisine

Cured and pickled sardinewith smoked aubergine and sardajo sauce

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Course Creative Pastry: Creamies, Foams and Advanced Techniques

Potato foam

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Recipes by Rodrigo de la Calle

Cous Cous with Cruciferous Vegetables

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Recipes by Felix Martinez

Medaglioni stuffed with cod brandade

See recipe