Weight Ingredients 2 pcs. 2 slices of Delba bread 2 tsp. Corman butter 1 slice Pepper Jack Cheese 2 slices Swiss cheese 2 slices 4 slices 2 pcs. 2 slides Cheddar Red apple Cherry tomatoes JAMON Serrano Argall Preparation: Spread two slices of white bread with butter. Place them, buttered side down, in a non-stick pan over medium heat. Start to

Weight Ingredients 2 pcs. 160 g Mexican-style tuna salad 300 г Penne short pasta 40 г Extra Virgin Olive Oil 5 г Salt 80 г Arugula Preparation: 1. 1. 2. Drain the pasta, run it under a stream of cold water to cool, drain.

Weight Ingredients 50 г Red pepper 30 г Red onion 100 г Cucumber 400 г Tuna 10 г Garlic 200 г Chickpeas 50 г Black olives 30 г Fresh parsley 3 г Salt 3 г Black pepper 20 г Olive oil 20 г Lemon juice 4 г Lemon peel Preparation: Cut the onion and pepper into equal small pieces, the cucumber in half and into pieces,the olives in half.

Weight Ingredients 200 г Arugula, lettuce, iceberg or mix 150 г Tomatoes (chopped, can be cherry) 100 г Avocado (sliced) 100 г Mozzarella 15 г Fresh basil 15 г Olive oil 20 г Balsamic vinegar 10 г Sugar or Honey 3 г Salt 2 г Black pepper Preparation: Put the salad in a bowl. Arrange the tomato, avocado slices and mozzarella on top.

Weight Ingredients 450 г Maffei Nyoki 20 г Olive oil 100 г Courgettes 80 г Peppers (possibly yellow) 50 г Pesto 50 г Cherry tomatoes (quartered) 20 г Cedar nuts (roasted) 20 г Parmesan (grated) Optional Prosciutto Crudo Preparation: Put the pasta for 3 min in boiling water. Drain the water. Heat olive oil in a large pan over medium heat.

Weight Ingredients For the dough 160 г Milk 160 г Water 140 г Oil 4 г Salt 20 г Sugar 200 г Flour 220 г Egg For the custard 250 г Milk 250 г Elle&Vire cream 100 г Egg yolk 500 г White overture Opalys 33% Valrhona 8 г Gelatin sheets 30 г Basil leaves For the cream 200 г Passion fruit puree "Boiron" 300 г Sugar 300 г Eggs 27 г GelCream Hot Sosa 700 г Mascarpone Zanetti For the marshmallows 500 г Sugar 100 г Glucose 200 г Water 22 г Gelatine leaves 18 г Albumin

Weight Ingredients For the dough 250 г Lychee puree "Boioron" 50 г Sugar 15 г Konjac Sosa gum 5 г Calcium For the cream 250 г Apricot puree "Boiron" 30 г Sugar 50 г Inulin Sosa For the sauce 185 г Couture Equatorial Lactee 35% Valrhona 100 г Elle&Vire 35% cream 120 г Mandarin puree "Boiron" 60 г Milk Preparation: For the dough: Mix everything and bring to a boil, stir with a silicone spatula, over low heat,

Weight Ingredients 350 г Blueberry puree "Boiron" 50 г Sugar syrup 80 г Water 25 г Lemon juice 30 г Instagel Sosa Preparation: Beat everything very well with a hand mixer, put the mixture in the Kitchen Aid and mix as if it were a meringue. When the meringue is well blended, roll into a rectangular shape and freeze. Once

Weight Ingredients 500 г Strawberry puree "Boiron" 50 г Sugar 40 г ProSorbet Cold 100 Sosa 5 г Citric acid Preparation: Blend everything with a hand blender and let rest for 2 hours, run through an ice cream maker.

Weight Ingredients 480 г Eggs 17 г Yolk 140 г Sugar 1 г Salt 45 г Flour 200 г Couverture Caribe 66% Valrhona Preparation: Melt the chocolate, and whip everything with a hand blender, strain and fill a 1 liter cream siphon with 3pcs cartridges. Make 3 cuts with scissors on the bottom of a plastic cup. Fill to