Finger Food
Gather the whole essence of fine cuisine with these little bites with Ramón Freixa. Every bite with techniques and ingredients that will make your gastronomic limits grow.
Ramón Freixa Madrid - 2 Michelin Stars (Madrid, Spain)
Course of miniature cuisine with Ramón Freixa
This online course of miniature cuisine concentrates the experience and professionalism of Ramón Freixa, along with his most personal techniques and tips on his recipes for miniature cuisine that integrate quality and creativity, achieving surprising and delicious results.
The finger food recovers those delicacies, more typical of bar than restaurant, focusing them from the vast perspective that accumulates haute cuisine. But it is also a philosophy that goes far beyond, it is the art of combining the chic and the informal, the gourmet and the practical, the delicate and the fun. They are small bites of avant-garde cuisine where a whole dish is synthesized with all its flavors, concentrated in just one bite.
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Course Syllabus
Course Content
Chapter 2 - Bread coca with tomato
Chapter 3 - Sardines in tempura
Chapter 4 - Vermut style olive
Chapter 5 - Bread tile with smoked olive oil
Chapter 6 - Seaweeds bread with olive oil caviar and grilled oyster
Chapter 7 - Ferrero foie + silver foil
Chapter 8 - Chicken skin with shrimps and black pudding
Chapter 9 - Junket with cauliflower, asparagus tip and consommé of burned onions
Chapter 10 - Chicory with cassis + mealy apple
Chapter 11 - Mini apples with peral
Chapter 12 - Coca with Torrejón with ash, almond and rhubarb compote
Chapter 13 - Fresh blue cheese with ravioli of crunchy praline, red cabbage...
Chapter 14 - Conclusions
Before you go
Small fine cuisine bites full of technique
What you'll learn
In this online course about miniature cuisine or finger food, Ramón Freixa will show you all the details to cook fine cuisine recipes with a small format to win even the most demanding hearts.
Throughout the course, Ramón Freixa will bring you a dozen of his recipes with a finger food format. He will explain all the necessary details to get the maximum precision in your results and, this way, be able to offer a whole world of new experiences in your guests’ dish.
Who is it for?
The course abour Finger Food is thought for foodies, professionals or just cooking lovers willing to learn and discover recipes for little traditional feasts without forgetting the techniques and the knowledge of fine cuisine, which season those dishes with sophistication and plainness at the same time.
What you’ll need
- Kneading machine
- Broiler
- Plastic bags and vacuum packaging machine
- Tray sealer (optional)
- Silicone mat
Course recipes
In this course you will learn
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Meet your Instructor
Ramón Freixa Madrid - 2 Michelin Stars (Madrid, Spain)
Ramón Freixa was born in the 70s. Despite his young age, he already knew intuitively his fate and he joined the Cooking School and Tourism (Escuela de Hostelería y Turismo) of Sant Pol de Mar (Barcelona, Spain)
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Frequently Asked Questions
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Well done.
The recipes were easy to make, clever and worked perfectly.