Spanish Haute Cuisine

Sesame Taco with Chickpea and Saffron Miso, Foie Gras: The shell is crafted from a caramel mixture of glucose, bitter chocolate, black sesame, and roasted corn kernels. The filling is blended with various spirits and then “cold” cooked and grated.

Macaron with Pimentón de la Vera: The filling features exceptional Spanish cheese, “torta del casar,” combined with fermented black garlic, creating a unique sweet and sour balance on the palate.

Cold Soup with Marinated Prawns and Sherry Wine Pearls: Inspired by ajo blanco, a typical Andalusian cold soup comprising garlic, extra virgin olive oil, and almonds, served within an almond ice cream dome.

“Gastrogenomics”: Drawing inspiration from genomics, a field of biology studying living organisms’ genomes, this dish centers on roasted and fried vegetable seeds for enhanced flavor and character.

Codfish Stew with Bluefin Tuna Gazpachuelo: Technique takes precedence, harmonizing the sea’s flavors in a single bite. Cod throat is confit-cooked to maintain its natural tenderness and infuse it with aromas, then paired with a gazpachuelo made from dashi and tuna marrow. The dish gains crunch and volume through a “seaweed paper” composed of three seaweed varieties, boiled and dried in a salamander.

Smacked Mullet Sandwich in Scapece: Small mullet skin chips are filled with mullet pulp, which macerates in a citrus extract.

Chicken de Bresse: The breast undergoes vacuum cooking until reaching a pink center, followed by pan browning. The wings, along with a vegetable stock, yield a velvety puree, while the legs slow-cook in red wine and are served whole.

Cochinillo with Romaine Lettuce Emulsion: Suckling pig preparation is deeply rooted in Spanish culinary tradition. This rendition involves oven cooking to ensure tender meat and crispy skin.

Who is it for??

It is aimed at professional chefs or enthusiasts of avant-garde haute cuisine. Throughout this online course you will discover about advanced techniques and the use of ingredients.

What you’ll need

• Kitchen thermometer
• Cooking brush
• Thick-bottomed saucepan
• Silpat
• Thermomix | Food Processor
• Fine-mesh strainer
• Oven tray
• Wide grater
• Standing mixer with whisk
• Silicone spatula
• Immersion blender
• Spoon
• Pastry ring
• Cooking syringe
• Pastry piping bag with 8 mm smooth nozzle
• Liquid nitrogen container
• Potato peeler
• Stoppers
• Rolling pin
• Baking paper
• Dehydrator
• Roner
• Vacuum packing machine
• Vacuum cooking bags
• Cooking torch
• Metal grill