Advanced Techniques with Vegetables
Discover a bold vegetable-forward approach rooted in technique, sensitivity, and creative freedom — guided by Chef Nino Redruello.
Head Chef at Fismuler. Fourth generation of the La Ancha family of restaurateurs. (Madrid, Spain)
Learn how to transform vegetables into fine dining dishes using refined and imaginative techniques.
Can leeks, carrots, or green beans truly surprise your clients? In this online course, Chef Nino Redruello—renowned for his inventive and respectful approach to ingredients—invites you to see vegetables in a whole new light. You’ll learn to craft complex, flavorful, and elegant dishes where vegetables take center stage.
From Carrot Curry with Kalamansi, to Celeriac Wellington, you’ll discover how to combine techniques like pan-roasting, salt-crusting, pickling, and grilling to create high-impact dishes. With refined preparations and contemporary plating, Nino shares his creative process and we will see how he elevates vegetables to the level of haute cuisine.
By the end of this online course, you’ll be able to:
- Explore new ways to work with and present vegetables at a fine-dining level
- Impress your guests with sophisticated, vegetable-centered dishes
- Apply techniques like steaming, pickling, and smoking
- Incorporate animal proteins subtly within vegetable-driven recipes
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Course Syllabus
Course Content
Chapter 2 - Introduction to Nino Redruello's cooking style
Chapter 3 - Potato and Sea Bass Salad
Chapter 4 - Braised endives with duck and codium algae
Chapter 5 - Smoked and sautéed fresh spinach with purple garlic and hake cheeks
Chapter 6 - Baby leeks and smoked eel beurre blanc
Chapter 7 - Sautéed green beans with potato, garlic and zorrilla ham
Chapter 8 - Thai kalamansi curry, braised carrots, grapefruit
Chapter 9 - Celeriac Wellington
Vegetables with technique, concept, and flavor—a cuisine that breaks all expectations.
What you'll learn
This course will teach you to see vegetables as versatile ingredients capable of anchoring high-end culinary creations.
You’ll explore how creativity transforms humble vegetables into gourmet dishes. Every recipe is an opportunity to surprise, to play with textures, and bring out the very best of each plant-based ingredient.
- Potato and Seabass Salad – A refined version with salt-baked seabass, pickled spring onions, and pil-pil sauce.
- Braised Endives with Duck and Codium Seaweed – A combination of braising and low-temperature cooking with a touch of the sea.
- Smoked Spinach with Garlic and Hake Cheeks – Earth and sea in harmony, featuring a velouté with hints of garlic and pear.
- Young Leeks with Eel Beurre Blanc – Oven-roasted leeks and a smoky, buttery sauce balancing intensity and subtlety.
- Green Beans with Garlic, Potato, and Ham – A fresh take on a classic using precise techniques and modern plating.
- Carrot Curry – Thai-inspired flavors with steamed carrots, sweet potato puree, and bright citrus notes.
- Celeriac Wellington – A vegetable-forward twist on a British classic, featuring mushroom duxelles and a rich, creamy sauce.
In addition to the recipes, you’ll learn a variety of techniques that can be used on many occasions.
Techniques you’ll learn include:
- Blanching vegetables
- Braising with stock and butter
- Steaming vegetables precisely
- How to bake fish in a salt-crust
- Cold emulsions
- Pickling
- How to grill vegetables
- How to prepare a Velouté
- How to cook proteins sous-vide
- How to prepare Mushroom Duxelles
- How to gratin vegetables
- How to make a Beurre Blanc with smoked protein
- How to assemble and bake a vegetable Wellington
Course recipes
In this course you will learn
Meet your Instructor
Head Chef at Fismuler. Fourth generation of the La Ancha family of restaurateurs. (Madrid, Spain)
An innovative chef who transforms vegetables into the stars of fine-dining, with technique, creativity, and deep respect for the ingredient.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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