tpt

Course Artistic Fine Dinning

Rose and Gin

Course Artistic Fine Dinning

Almond nougat spring

Course Artistic Fine Dinning

Asparagus and Callosa Cheese Doily

Course Creative Fruit Desserts

Higosier (fig)

Recipes by Yolanda León and Juanjo Pérez

Chanterelle carrot cake

Recipes by Aurelio Morales

Quisquilla (Shrimp)

Course Creative Pastry: Fermentation, Nixtamalization and Pectinases

Pectinase (Spoon Melon)

Recipes by David Gil

Gelatine Meringue (Eclairs)

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Noodles, black bean sauce, comté mousse

Lamb saddle, kimchi roulade, chocolate sauce

Eel, Iberico Pork Bulgogi, Pickled Tomato

Prawn Congee with Nori Sabayon

Scorpion fish with apple