- 60 ml Bourbon - 15 ml Lemon juice - 15 ml Crème d’abricot - 7-8 Mint leaves - 1 Dash of Angostura Bitter

- 45 ml Bourbon - 20 ml Strawberry syrup - 30 ml Lime juice - 20 ml Egg white

- 30 ml Tequila blanco - 30 ml Mezcal - 15 ml Grand Marnier - 22.5 ml Strawberry syrup - 30 ml Lime juice

- Mint leaves - Simple syrup

- 60 ml dark rhum Havana 7yo - 30 ml lime - 10 ml simple syrup - 8 mint leaves

- Homemade chicken stock (1 liter) - 3 cloves garlic - 3 cm fresh ginger - 1 teaspoon Gochujang - 3 teaspoons Miso paste - 1 shallot - 1 teaspoon sugar - 1 teaspoon sesame oil - 1 teaspoon sesame seeds - 200 grams ground pork - 1 spring onion - Salt - 1 teaspoon white pepper - Ramen noodles - Eggs

- 800g Veal - 200g Bayonne Ham - 10 Sweet Basque Chili (green) - 1 tbsp Espelette Chili powder - 2 Red Capsicum - 1 Onion - 2 Cloves Garlic - 1 Bouquet Garni - 1 Glass dry white wine - Olive oil - Salt

- 45ml Grand Marnier - 30ml Bourbon - 30ml Lemon juice - 15ml Orange juice - 20ml Egg white

- 60ml Grand Marnier - 30ml Lemon juice - 15ml Orange juice - 20ml Egg white

- 2 kilos of pork loin, with cartilage and bones - 125 grams of fats or Saint doux - 200 grams of Achiote paste - 2 oranges in juice - 1/4 teaspoon of cumin powder - 1 teaspoon of white pepper powder - 1/2 teaspoon of black pepper powder - 1/2 teaspoon of cinnamon powder - 3 cloves of garlic, pressed - 1/2 teaspoon of Piquín chili - salt ~6 people

- 500g Pork sausages - 1 Flaky pastry - Mustard - 1 Egg yolk

For 10~12 Bites - 60 g of Flour - 60 g of Butter - 1 Onion - 1 Carrot - 600 g of Veal shoulder - 1 Bouquet garni - 500 g of Porcini mushrooms - 25 cl of White wine - 25 cl of Milk - 1 L of Chicken broth - 10 cl of Cream - 3 Egg yolks - 12 Puff pastry vol-au-vents - Nutmeg - Salt - Pepper