Quail with Green Beans, Dijon, and Almonds
I love the combination of green beans and nuts, and I love mustard, and I love crispy birds…
by Ignacio Mattos 04/04/2021
I love the combination of green beans and nuts, and I love mustard, and I love crispy birds…
by Ignacio Mattos 04/04/2021
Not to name-drop, but David Letterman was once served this and exclaimed, “Parsnip ice cream? Now you’re just…
by Ignacio Mattos 04/04/2021
The simple act of curing fluke makes a fish, that to me is unpleasantly chewy and watery when…
by Ignacio Mattos 04/04/2021
Born in Montevideo, capital of Uruguay, chef Ignacio Mattos discovered his proclivity towards cooking and baking at a…
by Vera Loulou 04/04/2021
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Ignacio Mattos, chef and owner…
by Vera Loulou 04/04/2021
INGREDIENTS For chocolate ganache 1200 gr. Heavy cream 1200 gr. Fresh milk 880 gr. Glucose 2400 gr. Chocolate…
by Virgilio Martinez 07/03/2021
INGREDIENTS For airampo dyed paiche 500 gr paiche fillet (Arapaima gigas) 500 gr Airampo extract (Opuntia soehrensis) 1…
by Virgilio Martinez 07/03/2021
INGREDIENTS For squash foam 2 kg butternut squash 0,5 L heavy cream Salt 0,3 kg butter For river…
by Virgilio Martinez 07/03/2021
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Virgilio Martinez, one of the…
by Vera Loulou 07/03/2021
Born in Lima, Peru, chef Virgilio Martinez celebrates his culture as one of the best Peruvian chefs in…
by Vera Loulou 07/03/2021
