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Course Spanish Haute Cuisine
“Gastrogenomica”
See recipe
Recipes by Sammy Mounsour
Crispy Duck and Grits
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Course Risottos
Ink, Tiptoes, Herbal Emulsion and Octopus Risotto
See recipe
Recipes by Miquel Antoja
Japanese Teriyaki Chicken Skewers with Rice
See recipe
Recipes by Miquel Antoja
Pesto Duo
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Recipes by Juliana López May
Roasted Beetroot with Soft Boiled Eggs
See recipe
Course Healthy Salads
5 Grain Salad
See recipe
Recipes by Tony Botella
Smoked Salmon Ingots with Cream Cheese
See recipe
Recipes by Xavier Donnay
Mango and Passion Fruit Sable
See recipe
Course Spanish Tapas and Pinchos
Little glass of piquillo peppers and smoked cod
See recipe
Recipes by Koldo Royo
Pincho of octopus with creamed potato
See recipe
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Vegetarian recipes
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Potato and fruit paper
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Digestive Gin Tonic
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Chard meringue with mint
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Banana split
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Gadus
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black shell broth
bourbon
brick pasta
cachew chestnuts
calf’s brain
cassava starch
cayenne
chervil leaves
cockle
corn flakes
double tomato paste
dried apricots
fine salt
food color
glucose syrup 40 DE
gluten-free flour
golden apples
grape oil
Greek olives
green beans ferns
green coloring
Iberian pork tails
jalapeno
jumbo shrimp
kaffir lime leaves
maltagliati
mustard sprouts
pasilla pepper seeds
pistachio frangipane
pomegranate seeds
purple cornmeal
quicos
red mullet livers
red potato
sardines
Scotch Bonnet pepper
shallot oil
smoked eel
sorghum sourdough
tomato passata
tremella coral
truffle paste
W260 flour
white almonds
whole organic milk