shallot

Course Neapolitalian Cuisine

Meatballs with Sorrento lemon essence

See recipe

Recipes by Shaun Hergatt

White Asparagus

See recipe

Course Alpine Haute Cuisine

Spaghetti with sardines

See recipe

Course Fish & Chips and British Seafood

Fish and Chips

See recipe

Course Fish & Chips and British Seafood

Skate wing with peas and fava beans

See recipe

Course Fish & Chips and British Seafood

Dover sole with cockles and beurre blanc

See recipe

Course Cooking with Poultry

Zero-waste Broth

See recipe

Recipes by Robert Ruiz

Pickled sauces: Fresh green chile sauce, cilantro, and oxidative aging variant.

See recipe

Recipes by Igles Corelli

Guinea fowl medals with, parmesan zabaione and crunchy prosciutto

See recipe

Recipes by Sammy Mounsour

Beef and Gravy Po Boy

See recipe

Recipes by Natacha Gomez

Haitian Legume Crostini

See recipe

Course Haitian Cuisine

Caribbean Chicken with Rum Butter Sauce

See recipe

Course Risottos

Ink, Tiptoes, Herbal Emulsion and Octopus Risotto

See recipe

Recipes by Paolo Casagrande

Fennel, Lobster and Barnacle Risotto

See recipe

Recipes by Alejandra Schrader

Jackfruit Empanaditas

See recipe

Recipes by Yolanda León and Juanjo Pérez

Wild boar with black trumpet chutney

See recipe

Recipes by Francesca Ferreyros

Sambal Bajak

See recipe

Recipes by Francesca Ferreyros

Nasi Goreng

See recipe

Recipes by Francesca Ferreyros

Pad Thai

See recipe

Course Cooking with Game

Frankfurter of Wood Pigeon with Truffle and Mustard Hollandaise Sauce

See recipe

Course Cooking with Pork

Spice meringue with suckling pork rillettes

See recipe

Recipes by Andreu Genestra

Bacon tartare with pickled Hollandaise

See recipe

Course Healthy Plant-Based Fine Cuisine

Floreta peas with vegetable pil pil

See recipe

Recipes by Anjalina Chugani

Masala Vadas

See recipe

Recipes by Paolo Casagrande

Venison with orange sauce

See recipe

Course Tasting Menus with Lasarte

Caper royale

See recipe