/  Cuisine in miniature

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
  • Grill
  • Vacuum bags and vacuum packaging machine
  • Thermosealer
  • Silicon cooking mat

 

Music used during the course:  Bienvenue (mix sants chants)- FHILIPPE MANGOLD

Enable or disable the subtitles (english) by clicking on the icon in playerX
Introduction to the course
0:47


1. Tomato bread delicacy
7:43

2. Sardines in tempura
7:12

3. Vermouth olives
6:26

4. Smoked bread petit four with thyme oil
5:52

5. Seaweed bread with oil caviar and grilled oyster
12:31

6. Ferrero de foie and edible silver paper
7:14

7. “Chicken skin” with baby squid and morcilla (black pudding)
7:19

8. Cauliflower curd, asparagus tips and consommé of charred onions
12:31

9. Endives (chicory) with cassis and earthy apples
4:49

10. Mini apples with peral cheese
3:38

11. Tart of torrejón cheese with ash rind, almonds, and rhubarb compote
4:14

12. Fresh blue cheese with crispy praline ravioli, red cabbage and strawberries with mustard
4:11

Conclusions and farewell
0:44

Visit Creative Signatures store
This content is locked

purchase to unlock it and access.
Jonay
Muy bueno...
July 7, 2014 at 11:00:55 PM

eva maría
Como todos los cursos que vengo realizando, una vez más estoy impresionada!!! Bravo a Ramón Freixa por su trabajo, creatividad y su simplicidad y modestia en sus explicaciones. Y como bien dice, Ramón Freixa, nos da ideas y muy buenas. Gracias!!!
January 17, 2015 at 8:27:50 PM

Carlos
Muy interesante y por que no, divertido!
January 21, 2015 at 7:32:02 PM

Toña
ME HA ENCANTADO!!!! Es ameno, ,explica con sencillez y da ideas muy buenas. Muy asequible para no profesionales. Totalmente recomendable Para cuando el próximo?
April 30, 2016 at 6:29:03 PM

Carlos
Con estos cursos tengo la oportunidad de aprender de grandes profesionales. Al compartir su sabiduría, también fomentan mi creatividad. Con sus técnicas soy más capaz. En general me parecen muy útiles.
September 2, 2016 at 7:49:50 PM

This content is locked

purchase to unlock it and access