Oriol Castro, Mateu Casañas y Eduard Xatruch - Disfrutar
The Creative Kitchen of ‘Disfrutar’
Dare to reinvent your cooking. Break the mold, unleash unexpected flavors, and craft unforgettable sensory experiences with the masterminds behind Disfrutar, named the World’s Best Restaurant 2024.
Oriol Castro, Mateu Casañas y Eduard Xatruch - Disfrutar
Disfrutar, Barcelona, Spain (#1 The World's 50 Best Restaurants 2024)
Discover how the most astonishing gastronomic creations come to life.
See how the expert team at three Michelin-starred restaurant, Disfrutar, transform everyday ingredients into groundbreaking culinary experiences with its creative cooking, pushing the boundaries of modern gastronomy.
Learn to transform your ideas into unique dishes through the use of advanced techniques and carefully designed creative processes.
At the end of this course you will:
- Master techniques, including gelling and spherification.
- Work with molecular gastronomy ingredients, such as gelatin, alginate, inulin, methylcellulose, and maltodextrin.
- Combine creativity and precision to design unique dishes.
- Enhance your understanding of innovative flavors and textures.
- Innovate by using traditional ingredients in unconventional ways.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Exploring seafood and applied techniques
Chapter 3 - Exploring the plant world and its possibilities
Chapter 4 - Crispy egg yolk
Chapter 5 - Gazpacho sandwich
Chapter 6 - Macaroni Carbonara
Chapter 7 - Multi-spherified corn on the cob
Chapter 8 - Tomato Salad with Black Mango and Basil Ice
Chapter 9 - Cheesecake Cornet
Chapter 10 - Truffle fried egg
Chapter 11 - Flourless cream tortell
Uncover the conceptualization process and learn to select textures, temperatures and contrasts.
What you'll learn
You will learn to structure the creative cooking processes that will enable you to give life to unique recipes, using innovative techniques developed by one of the world’s top culinary pioneers.
Through eight exclusive recipes, you’ll transform your culinary approach, unlocking new ways to surprise and impress your diners.
Crispy egg yolk: A delicately fried yolk encased in a light tempura coating, served with a warm mushroom gel.
Gazpacho sandwich: A playful twist on the classic cold soup, featuring an aerated tomato water meringue and a gazpacho sorbet, paired with an aromatic vinegar.
Macaroni Carbonara: A creative take on the iconic dish, where the macaroni is made from a gelled ham stock and served with a warm, velvety carbonara foam.
Multi-spherified corn on the cob: A reimagined corn cob crafted from delicate corn spheres, arranged in a realistic structure, complemented with flavorful sauces and crispy pancetta crumbs.
Tomato salad with black mango and basil ice: A play on textures featuring tomato seeds, diced mango, young almonds, mango vinaigrette, tomato gel, and basil ice.
Cheesecake Cornet: Raspberry caramel cornet filled with cream cheese cream, raisins with kirsch, and cherry sorbet.
Truffle fried egg: A spherified truffled yolk, cooked to mimic a fried egg and finished with delicate shavings of fresh truffle.
Flourless cream tortell: A light creation made with obulato and an inulin-based cream, dusted with maltodextrin.
In this course, in addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Reverse spherification
- Hot gelation
- Siphon aeration techniques
- How to prepare essences and flavor bases
- How to integrate multi-layer textures
- How to prepare complex sauces
- How to make ice creams and sorbets with nitrogen
- How to work with obulato in the oven
- How to work with obulato on the grill
Course recipes
In this course you will learn
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Meet your Instructor
Disfrutar, Barcelona, Spain (#1 The World's 50 Best Restaurants 2024)
Known for their overflowing creativity, avant-garde techniques, and impeccable presentation. Their approach focuses on surprising and delighting the diner, offering dishes that are true culinary works of art. Their dedication and talent have earned them numerous accolades, including the 2023 National Gastronomy Award for Best Chef.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
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Ratings and Reviews
4.8
Avg. Rating
176 Ratings
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Ramiro Chevez
El mejor curso, por lejos!
Más a allá de si es comida "rara" o vanguardia, la forma en la explican todo es genial. De todos los cursos que vi, este es, por lejos, el mejor. La cara de Mateu Casañas cada vez que habla de la trufa es impagable. Alegría pura. Los tres hicieron un trabajo que se agradece con este curso.
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que podemos hacer múltiples beneficios de cual alimento, verdura, proteína, marisco.
excelente aprendizaje