In this culinary experience, we will explore two distinct menus, each comprising four exquisite courses: an appetizer, a first course, a main course, and a dessert. These menus will take traditional dishes and infuse them with a sophisticated and creative twist, all while simplifying the professional haute cuisine techniques so that anyone can recreate them.

Throughout this gastronomic journey, we will work with a variety of proteins, including succulent beef sirloin, delicate hake fish, and savory pork ham. Renowned chef Paco Roncero will demonstrate how mastering these techniques not only enhances the quality of a dish but also elevates a restaurant’s profitability.

Among the highlights of this culinary adventure are two interpretations of gazpacho, the iconic Spanish cold soup. The first rendition will be a delightful accompaniment to a shrimp salad and fresh pasta, while the second will offer a sweet twist with a fruit gazpacho dessert.

Who is it for?

This course is designed for both culinary professionals and passionate home cooks who possess an intermediate to advanced understanding of cooking techniques. Our comprehensive instruction will guide you through every step of each technique, providing insights into yields and applications to ensure that no detail is overlooked. Whether you’re a seasoned pro or an enthusiastic amateur, you’ll find valuable knowledge to enhance your culinary skills in this course.

What you’ll need

• Turmix or immersion blender
• Oven
• Siphon
• Fine sifter
• Colander
• Glazed greaseproof paper