Artistic Fine Dining
Quique Dacosta teaches how to use cutting-edge techniques to create dishes that stand out for their taste, aesthetics and beauty
Gourmet chef, owner of Quique Dacosta Restaurant, 3 Michelin stars
Bring artistry to your dishes and dare to play with flavors, colors and textures
Quique Dacosta’s cuisine is characterized as innovative, creative and avant-garde. He is known for his experimentation with flavors, textures, and cooking techniques to create unique and unforgettable dishes.
Dacosta is especially recognized for his focus on local ingredients and his commitment to sustainability. His dishes often include local products from the Valencia region, where his restaurant is located, and he uses modern culinary techniques to enhance their flavor.
In addition, the presentation of his dishes is an important part of his cooking, as he often plays with aesthetics and creativity to create a unique dining experience for his clients.
Upon completion of this course you will be able to:
- Apply avant-garde cooking techniques.
- Plate aesthetically and communicate concepts.
- Improve the flavor of your dishes while taking advantage of seasonal and local products.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Asparagus and Callosa Cheese Doily
Chapter 3 - Dried Tomato Slice
Chapter 4 - Almond Turrón Spring
Chapter 5 - Dénia Prawns Boiled in Sea Water, and Chard Tea
Chapter 6 - Dénia Whiting in Plastic
Chapter 7 - Sweetbread with Milk
Chapter 8 - Green Pine Cone Horchata
Chapter 9 - Rose and Gin
Before you go
Take your dishes to the next level, bringing beauty to presentation and flavor in order to achieve unique creations.
What you'll learn
In this online course you will learn techniques that have been conceived in order to work with specific ingredients in a precise way.
Quique Dacosta will guide you step by step through various innovative proposals such as a false ‘apple rose’ hidden inside of a real rose.
Each proposal will lead you to exceed the limits of your imagination. The Green Pine Cone Horchata and the Rice Paper Doily, are just two examples of creations with a very delicate aesthetic.
You will learn to reconstruct an intricate slice of dried tomato filled with mayonnaise, and make delicate almond paper from scratch.
When such surprising and interesting proposals are combined with the passion of Quique Dacosta, you surely will not be able to resist trying them.
Course recipes
In this course you will learn
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Meet your Instructor
Gourmet chef, owner of Quique Dacosta Restaurant, 3 Michelin stars
Quique Dacosta's cuisine stands out for being innovative, sustainable and focused on local ingredients, with a creative and sophisticated presentation that seeks to surprise and delight his customers.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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Stunning
It's very useful for me as a chef, from the little details to greater techniques