You’ll discover how to combine French and Mexican cooking techniques to create contemporary dishes where ingredient expression, flavor, and texture take center stage.

Abalone carpaccio with soy and ginger vinaigrette: blanching techniques, fine slicing, and balancing acidity.

Baby leaf salad with mustard and lemon vinaigrette: classic emulsions and the interplay of freshness and texture.

Roasted red snapper with green mole: precise fish cookery and the preparation of a vibrant green mole.

Braised beef tongue with mole and sweet potato purée: slow braising, marinades, and layered flavor development.

Onion cooked in buttermilk, gratinéed with Comté cheese: slow cooking, gratin technique, and cheese foam.

Mexican‑style octopus ceviche with aguachile: octopus cookery and balancing heat, freshness, and acidity.

Lamb quesabirria with frijoles puercos (rich rustic beans): Mexican adobos, slow cooking, and traditional assembly.

French toast with blueberry compote and ice cream: soaking, browning, and caramelization.

In this course, in addition to the recipes, you will also learn a range of cooking techniques that will be useful on many occasions.

The techniques you’ll learn are:

• Cleaning and slicing abalone
• Making carpaccios
• Classic emulsions and vinaigrettes
• Mirepoix and aromatic bases
• Slow cooking and braising
• Reductions and flavor concentration
• Quick pickling
• Handling Mexican chiles
• Preparing moles and adobos
• Cooking octopus
• Making quenelles
• Fine brunoise knife work
• Balancing acidity, heat, and texture
• Gratins and working with cheese
• Plating and contemporary finishes
• Browning and the Maillard reaction