On this episode Vera Loulou interviews Bruno Verjus, chef and owner of Michelin-starred “Table by Bruno Verjus” in Paris. Bruno Verjus is a chef, poet and philosopher. Together with Vera they talk about Paris, having a holistic approach to food…
On this episode Vera Loulou interviews Bruno Verjus, chef and owner of Michelin-starred “Table by Bruno Verjus” in Paris. Bruno Verjus is a chef, poet and philosopher. Together with Vera they talk about Paris, having a holistic approach to food…
As I mentioned at the beginning, the whole of this journey will always have…
06/08/2020
I love the chaos, the hidden cultural gems, hunting for antique Ottoman and Byzantine…
06/08/2020
Add the white wine vinegar to the pan. Remove the muslin cloth containing the…
31/07/2020
Add the chicken stock to the shallots and bring to a rapid boil. Add…
31/07/2020
Warm up bisque, potato and crab in separate pots. Place potato puree on base,…
21/07/2020
Warm flatbread on grill, cover in praline and then cover in seeds and a…
21/07/2020
Pop out créme caramel, discard excess caramel. Place into a bowl and cover with…
21/07/2020
On the fifth episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews…
21/07/2020
Tom Halpin is an Australian born Chef focusing on local and unique flavor combinations.…
21/07/2020
To make the jelly, remove the tomatoes and leaves from the vine. Puree the…
16/07/2020
Antonis Kourkoutas was born in 1984 in Athens. His family was involved in catering,…
16/07/2020
Thinly cut salmon about 6-8 slices per person on a plate and season with…
16/07/2020
Cut the belly sashimi style and scorch it with a blowtorch. Baste it with…
16/07/2020
Cover the tuna belly with the cure mix, place in a tray and press…
16/07/2020