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Recipe of 3×3 Ternasco de Aragón, coated with dried fruits, nuts and honey, wok fried sweetbreads and caramelized pearl onions in a Massaman curry with apricots
Recipe of organic carrot cake under a Fonz cloud with ice cream
Recipe of roasted Duroc pork tenderloin, fried corn milk with saffron of Jiloca and coffee
Recipe of truffled parmesan cheese millefeuille, citric consommé and truffled egg yolks
Recipe of pig’s feet with almond sauce
Recipe of creamy truffled rice with artichokes, porcini mushrooms and tempura lamb brains
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