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Le Cordon Bleu, Madrid

Recipes by the chefs

2018

ENOKI MUSHROOMS, SQUID AND EARTH INK

2017

WHITE VEGETABLES EN PAPILLOTE

2015

YOUNG PIGEAON MARINATED IN SEAWEED WITH AN EMULSION OF KALAMATA OLIVES, WETLAND HERBS, CREAM OF SARDINES, TOAST WITH PIGEON LIVERS AND PIGEON THIGH EN CONFIT

2009

APPLE WITH GORGONZOLA AND A CIDER VEIL

2009

FROZEN WAFERS OF GORGONZOLA WITH A SWEET, WARM, MUSHROOM CONSOMMÉ AND HERBS

2005

FRIED TURBOT WITH AJOARRIERO SAUCE

2005

GRILLED WHITE BREAM, HOT HAZELNUT JUICE, SAUTÉED HORNS OF PLENTY AND APRICOT

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versión 2018/11/08 14:41