Episode #6 with Bruno Verjus
On this episode Vera Loulou interviews Bruno Verjus, chef and owner of Michelin-starred “Table by Bruno Verjus” in…
by Vera Loulou 07/08/2020
On this episode Vera Loulou interviews Bruno Verjus, chef and owner of Michelin-starred “Table by Bruno Verjus” in…
by Vera Loulou 07/08/2020
Add the white wine vinegar to the pan. Remove the muslin cloth containing the fennel seeds from the…
by Vera Loulou 31/07/2020
Add the chicken stock to the shallots and bring to a rapid boil. Add the broccoli and cook…
by Vera Loulou 31/07/2020
Bruno Verjus is a chef, poet and philosopher. Bruno is chef and owner of Michelin-starred “Table by Bruno…
by Vera Loulou 31/07/2020
Warm up bisque, potato and crab in separate pots. Place potato puree on base, with tarragon leaves cover…
by Tom Halpin 21/07/2020
Warm flatbread on grill, cover in praline and then cover in seeds and a little salt. Place ring…
by Tom Halpin 21/07/2020
Pop out créme caramel, discard excess caramel. Place into a bowl and cover with plum slices. Spoon some…
by Tom Halpin 21/07/2020
On the fifth episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews Tom Halpin, Australian chef…
by Vera Loulou 21/07/2020
Tom Halpin is an Australian born Chef focusing on local and unique flavor combinations. He cooks primarily from…
by Vera Loulou 21/07/2020
To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put…
by Vera Loulou 16/07/2020
