Ignacio Mattos
Born in Montevideo, capital of Uruguay, chef Ignacio Mattos discovered his proclivity towards cooking and baking at a…
by Vera Loulou 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
Saute precooked baby celeriac in a pan with butter until they are brown and glaze them with celeriac…
by Fatih Tutak 21/02/2021
Born in 1985, Fatih Tutak, chef and owner of TURK Fatih Tutak, went to Bolu Mengen Culinary School…
by Vera Loulou 21/02/2021
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Fatih Tutak, one of the…
by Vera Loulou 21/02/2021