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, España (#1 The World's 50 Best Restaurants 2024)
Course Content
Course Content
2 - Exploring seafood and applied techniques
3 - Exploring the plant world and its possibilities
4 - Crispy egg yolk
Free
5 - Gazpacho sandwich
6 - Macaroni Carbonara
7 - Multi-spherified corn on the cob
8 - Tomato Salad with Black Mango and Basil Ice
9 - Cheesecake Cornet
10 - Truffle fried egg
11 - Flourless cream tortell
Course Recipes
About this Course
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.
What's included?
- 4h 30 min HD video (58 lessons)
- 8 recipes
- Recipe book
- 8 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
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.
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
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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Ratings and Reviews
4.7
Avg. Rating
312 Ratings
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Natanael Alves Ferreira Junior
until here
My first culinary book was " A day at El Bulli" and I thought one day I will work there, this was 2010. One year after I saw my dream closing the door. Now doing this small course with the Chefs who dedicated their life's for the vanguard culinary, and whom started to be a master chef from El Bulli, and now Im learning with you all. Is a great pleasure, astonish moment. Thanks a lot.
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wow
Another mind blowing course that has opened my creativity....Cannot wait to try some of these menu items.