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Course Gourmet Pastries
Brioche Dough
See recipe
Recipes by Felix Martinez
Half moon stuffed with burrata and eggplants
See recipe
Recipes by Felix Martinez
Pasta stuffed with prawns, leeks and boletus
See recipe
Recipes by Josep María Ribé
Chocolate, Raspberry, Strawberry and Balsamic Vinegar Tart
See recipe
Recipes by Meilan Kao
Fried Wanton
See recipe
Course Dim Sum: The Art of the Dumpling
Vietnamese Nem
See recipe
Course Dim Sum: The Art of the Dumpling
Green Sui Mai
See recipe
Recipes by Meilan Kao
Shrimp Ha Gao
See recipe
Recipes by Tony Botella
Baked red prawn with Sinaloan sauce
See recipe
Course Sous Vide: Fish and Seafood
Shrimps for salads
See recipe
Course Sous Vide: Fish and Seafood
Monkfish with fried garlic
See recipe
Recipes by Tony Botella
Mediterranean Ceviche
See recipe
Recipes by Tony Botella
Japanese Vegetable Wrap
See recipe
Recipes by Ramón Freixa
“Chicken Skin” with Baby Squid and Morcilla (Black Pudding)
See recipe
Recipes by Ramón Freixa
Seaweed Bread with Oil Caviar adn Grilled Oyster
See recipe
Course Sourdouhg Bread
Pau Bread
See recipe
Recipes by Daniel Álvarez
Croissant Dough
See recipe
Course Creative Pastry Techniques
Pear, Caramel and Almond Tart
See recipe
Course Sous Vide: Fish and Seafood
Stuffed sea bass
See recipe
Recipes by Xevi Ramón
Brioche Dough
See recipe
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Albufera rice
Alunga chocolate milk couverture
banana puree
cinnamon
citric acid
coconut shells
codium seaweed
cream
cream of tartar
cuttlefish essence (spleen)
dried shitake mushrooms
flour 55
forest strawberries
greek yoghurt
green pistachio nuts
ground clove
iota
kimchi sauce
lard
lean pork meat
monkfish
natural greek yogurt
noisette butter
old style mustard
Pailleté Feuilletine
pork lard
raspberry powder
red bell pepper
red wine
rocoto chili
Rosemary honey
San Marzano tomatoes
Sara/ Maratelli rice
Shimeji
shrimp
siphon of coconut foam
smoked salt
sweet pepper
tarragon
TPT syrup
unflavoured coconut oil
wheat flour
wheat starch
wild strawberries
yuzu juice