©
cookstour: IMG_3029
©
cookstour: IMG_3030
©
cookstour: Green and white asparagus with avocado and milk bark at The Pass.
©
cookstour: Shrimp and tofu at The Pass.
©
cookstour: Golden tile with leek, celery leaves, brown butter at The Pass.
©
cookstour: Squash blossom tempura with favas, zucchini and red pepper sauce at The Pass.
©
cookstour: Arzak egg with jamon Iberico and grilled asparagus at The Pass.
©
cookstour: Arzak egg with jamon and grilled asparagus at The Pass.
©
cookstour: IMG_3046
©
cookstour: Cedar-smoked cobia with oyster mushroom at The Pass.
©
cookstour: Potato dumplings with morels and peas at The Pass.
©
cookstour: Chicken and sweetbreads with buttermilk, morels and peas at The Pass.
©
cookstour: IMG_3054
©
cookstour: Falafel with lentils, yogurt and eggplant at The Pass.
©
cookstour: Castelvetrano olive ice cream with vanilla at The Pass.
©
cookstour: Pecorino Brigantaccio with whipped honey and sorrel at The Pass.
©
cookstour: Cardamom lollipop, saffron marshmallow twist and other items from the sweets trolley at The Pass.
©
cookstour: Cardamom lollipos sprout from a tree trunk on the sweets trolley at The Pass.
©
cookstour: Take-away gift of ras al hanout pancake mix at The Pass.
©
cookstour: IMG_3025
©
cookstour: IMG_3027
©
cookstour: IMG_3065
©
cookstour: IMG_3066