“Breaking Bread with Vera Loulou” with Chef Aret Sahakyan
Last month, we had the pleasure of welcoming Chef Vera Loulou to Bodrum for days under the Aegean…
by Vera Loulou 03/07/2021
Last month, we had the pleasure of welcoming Chef Vera Loulou to Bodrum for days under the Aegean…
by Vera Loulou 03/07/2021
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
