Spanish Haute Cuisine
Mario Sandoval conveys his idea of avant-garde and gourmet cuisine, through the use of stimulating and innovative techniques
Chef at Coque in Madrid (2 Michelin Stars, 3 Repsol Suns, 3 "M" in the Metrópoli Guide) and National Gastronomy Award from the Spanish Royal Academy of Gastronomy.
Recipes are not simply lists of ingredients and procedures, but must be interpreted with knowledge and sensitivity.
This course covers a wide range of advanced culinary techniques, from the precise cooking of suckling pig, a beloved dish in Spain, to the innovative use of obulato sheets for creating crispy wrappers, and even the development of a dish entirely focused on the utilization of vegetable seeds. It serves as an abundant source of inspiration for those eager to explore the realm of highly advanced cooking.
Upon completion of this course, you will be able to:
- Learn to prepare poached and confit dishes, master the art of crafting exquisite sauces and emulsions and explore a diverse range of textures in your culinary creations.
- Push the boundaries by experimenting with the fusion of sweet and savory flavors, blending techniques from both culinary realms.
- Discover how to make the most of every part of an animal, whether it’s chicken or fish, and elevate your culinary skills to new heights.
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Course Syllabus
Course Content
Chapter 2 - Sesame taco, foie gras, chickpea and saffron miso
Chapter 3 - Sweet paprika macarons
Chapter 4 - Cold almond soup with marinated shrimps and wine pearls
Chapter 5 - “Gastrogenomica”
Chapter 6 - Bluefin tuna gazpachuelo with hake cocochas
Chapter 7 - Red mullet escabeche sandwich
Chapter 8 - Bresse Pigeon
Chapter 9 - Suckling pig with romaine lettuce emulsion
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Before you go
Some of the most representative dishes of its restaurant Coque in Madrid
What you'll learn
Sesame Taco with Chickpea and Saffron Miso, Foie Gras: The shell is crafted from a caramel mixture of glucose, bitter chocolate, black sesame, and roasted corn kernels. The filling is blended with various spirits and then “cold” cooked and grated.
Macaron with Pimentón de la Vera: The filling features exceptional Spanish cheese, “torta del casar,” combined with fermented black garlic, creating a unique sweet and sour balance on the palate.
Cold Soup with Marinated Prawns and Sherry Wine Pearls: Inspired by ajo blanco, a typical Andalusian cold soup comprising garlic, extra virgin olive oil, and almonds, served within an almond ice cream dome.
“Gastrogenomics”: Drawing inspiration from genomics, a field of biology studying living organisms’ genomes, this dish centers on roasted and fried vegetable seeds for enhanced flavor and character.
Codfish Stew with Bluefin Tuna Gazpachuelo: Technique takes precedence, harmonizing the sea’s flavors in a single bite. Cod throat is confit-cooked to maintain its natural tenderness and infuse it with aromas, then paired with a gazpachuelo made from dashi and tuna marrow. The dish gains crunch and volume through a “seaweed paper” composed of three seaweed varieties, boiled and dried in a salamander.
Smacked Mullet Sandwich in Scapece: Small mullet skin chips are filled with mullet pulp, which macerates in a citrus extract.
Chicken de Bresse: The breast undergoes vacuum cooking until reaching a pink center, followed by pan browning. The wings, along with a vegetable stock, yield a velvety puree, while the legs slow-cook in red wine and are served whole.
Cochinillo with Romaine Lettuce Emulsion: Suckling pig preparation is deeply rooted in Spanish culinary tradition. This rendition involves oven cooking to ensure tender meat and crispy skin.
Who is it for??
It is aimed at professional chefs or enthusiasts of avant-garde haute cuisine. Throughout this online course you will discover about advanced techniques and the use of ingredients.
What you’ll need
- Kitchen thermometer
- Cooking brush
- Thick-bottomed saucepan
- Silpat
- Thermomix | Food Processor
- Fine-mesh strainer
- Oven tray
- Wide grater
- Standing mixer with whisk
- Silicone spatula
- Immersion blender
- Spoon
- Pastry ring
- Cooking syringe
- Pastry piping bag with 8 mm smooth nozzle
- Liquid nitrogen container
- Potato peeler
- Stoppers
- Rolling pin
- Baking paper
- Dehydrator
- Roner
- Vacuum packing machine
- Vacuum cooking bags
- Cooking torch
- Metal grill
Course recipes
In this course you will learn
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Meet your Instructor
Chef at Coque in Madrid (2 Michelin Stars, 3 Repsol Suns, 3 "M" in the Metrópoli Guide) and National Gastronomy Award from the Spanish Royal Academy of Gastronomy.
With a culinary heritage spanning three generations, he has inherited a deep-seated passion for the restaurant industry. Over the years, he has honed not only his culinary expertise but also his entrepreneurial acumen and a keen interest in gastronomic research.
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Frequently Asked Questions
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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.
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very good to learn
very useful culinary knowledge