Egg Cooked at Low Temperature, Quinoa and Comte Cheese
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Serviola Blue Fish Ceviche and Avocado
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Serviola Blue Fish Ceviche and Avocado
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Presa Iberica, Pickles, Potato Smash, Pear Ice Cream and Escabeche Vinaigrette
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Presa Iberica, Pickles, Potato Smash, Pear Ice Cream and Escabeche Vinaigrette
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Seared Sea Bream, Mozzarella, Tomato, Oregano and Melon
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Sous Vide Baby Lamb Shoulder, Onions, Honey, and Goat’s Milk
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Sous Vide Baby Lamb Shoulder, Onions, Honey, and Goat’s Milk
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Passionfruit Soup, Coconut Espuma, and Mint Graniza
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Passionfruit Soup, Coconut Espuma, and Mint Graniza
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White Chocolate Brownie, Raspberry Ice Cream, Orange Reduction, Candied Macadamia Nut, and Almond Yogurt Cream
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White Chocolate Brownie, Raspberry Ice Cream, Orange Reduction, Candied Macadamia Nut, and Almond Yogurt Cream
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Chef Albert Ventura of Coure - Barcelona, Spain
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Coure - Barcelona, Spain
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Chef Albert Ventura at Coure - Barcelona, Spain
Photo: Antoinette Bruno | December 2010
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