Cuisine in miniature
Haute cuisine in small bites
Tradition and Haute cuisine in small bites
Gastronomy is evolving without respite, but even so, this still does not extinguish our enjoyment of small bite-size cuisine that we have always enjoyed. Cuisine in Miniature recovers these delicacies, more typical of a bar rather than a restaurant, this time creating them from the perspective of haute cuisine. Ramón Freixa offers us, from his own hand, all the details to elaborate these recipes that will pleasantly surprise even the most demanding of cuisine lovers.
Who is this for?
For professionals or simply food lovers who would like to rediscover recipes and small traditional delicacies without putting haute cuisine techniques to one side. These are techniques that give sophistication to dishes but don’t compromise their simplicity.
In this course you will learn
This course brings together the experience and professionalism of Ramón Freixa. He shows us his techniques and gives personal advice about his recipes for Cuisine in Miniature that integrate tradition and quality with creativity, achieving surprising and delicious results.
During the whole course, Ramon Freixa will bring you a dozen of his Miniature Cuisine recipes, explaining all the details necessary to achieve maximum precision in the results and be able to offer a complete range of new experiences on your guest’s plate.
Material for the course
Instruments or materials that will be used in some of the recipes (not essential for the course)
- Kneading machine
- Vacuum bags and vacuum packaging machine
- Silicon cooking mat
Music used during the course: Bienvenue (mix sants chants)- FHILIPPE MANGOLD
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- 1h 30' of video
- 14 Lessons
- 12 recipes
- Extra materials
- Course Certificate
- Mid difficulty