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The mymuybueno cookbook

The mymuybueno cookbook

Start your day, the mymuybueno way with 160 delicious and healthy refined sugar-free recipes.

Michelin Star Chef Marc Fosh

Chef Marc Fosh is one of Europe’s most exciting and creative cookery talents and without doubt one of Britain’s most successful culinary exports. He began his culinary career at London’s Greenhouse restaurant, before moving on to the Michelin-starred Chelsea Room at the Carlton Tower Hotel. Living and working in Spain since 1991, he developed his own unique style of cuisine focusing on fresh ingredients and quality of produce, to which he adds a touch of inspired genius. The result is a modern, yet simple cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded a Michelin Star in Spain.

Marc has also provided the first and business class menus for Germany’s flagship airline Lufthansa and became the global brand ambassador for Braun, providing his image and expertise in the area of recipe creation; PR and Marketing campaigns related to various products manufactured by Braun.Marc has also recently completed his first cookery book entitled Modern Mediterranean.

The book, that takes us on a tour of the bountiful produce of the Mediterranean and shows us how to harness its flavours in new and exciting ways, will be published by Nourish book in July 2019.

Marc has featured on mymuybueno Chefs, and we have also interviewed him for mymuybueno Chefs Get Personal, you can read our interview with Marc here https://mymuybueno.com/marc-fosh/

€400
  • Asset 1
    10.00-17.00
  • Advanced Level
  • Asset 1
    mymuybueno Cookery School Folder*
    Recipe Sheets
    All Ingredients & Equipment
    Certificate of Attendance
    Tea & Coffee
    Lunch (you will eat everything that you make)
    Glass of Wine

    *New students only

    SKILLS COVERED
    • Flavour Profiles
    • Frying
    • Sous Vide
    • Purée
    • Sauce
    • Presentation Skills
    • Gels

    TYPICAL RECIPES
    • Chilled Beetroot Gazpacho with marinated Prawns, Horseradish “Ravioli”, Pistachio & Mandarin
    • Slow cooked Duck Breast with Eucalyptus, Compressed Pineapple & Salt Baked Turnips
    • El Nido Dulce” Saffron-Orange Blossom Cream, Textures of Chocolate & Apricot-Sea Buckthorn Sorbet



    Marc’s Story

    It’s hard to believe that I first came to live and work in Mallorca almost twenty-five years ago. I initially trained in London and cut my teeth in the city’s Michelin-starred restaurants, which – at that time – had a considerable focus on traditional, French techniques with a heavy reliance on cream and butter. Searching for a little sunshine and a lighter approach to cooking, after spending a few months in France I then spent three wonderful years cheffing my way around the Basque city of San Sebastian – the food capital of Spain – before finally arriving in Mallorca with a new passion for the food and produce of the Mediterranean and a thirst to learn more.

     

    Compared to the culinary Mecca of San Sebastian, the gastronomic scene in Mallorca was much more sedate and traditional, but the island’s unique climate meant that the local produce was spectacular. I immediately knew that this would be a wonderful place to open a restaurant. I found a job heading up the kitchens of a small, rural hotel in the village of Santa Maria and few years later we were awarded a Michelin star.

     

    In 2009 I opened my own restaurant in Palma and for a long time we were the only Michelin-starred restaurant in the city. At the restaurant we are strong defenders of the cultural values that are transmitted through the local gastronomy. We serve tasting menus that highlight the best local produce we can source from across the Balearic Islands, with ideas and inspiration from all over the Mediterranean. Guided by nature, our kitchen reflects the seasons and some of the ingredients are grown on our own farm.