„Shell emulsion for shell tartare“ 🤯 Find the full recipe for the emulsion in the Gronda profile of chef Jaime Pesaque 👨🏻‍🍳 exclusively in our app: www.bit.ly/fb-gronda Jaime Pesaque is head chef of the Mayta restaurant in Lima, which is ranked in Latin America‘s 50Best. He is exploring new products and techniques in his culinary learning space Yachay. | Gronda
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„Shell emulsion for shell tartare“ 🤯 Find the full recipe for the emulsio…
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5.1K views · 19 reactions |  Indulge in culinary perfection with fresh pasta buttons stuffed with sea bass, served with clam and basil emulsion by @sebastian_fitarau! Elevate your dining experience with this exquisite dish that combines flavors and creativity. | PLACEMENT INTERNATIONAL | Facebook
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5.1K views · 19 reactions |  Indulge in culinary perfection with fresh p…
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3.3K views · 15 reactions | There are 3 techniques every pastry chef should master: 1️⃣ Laminating 2️⃣ Emulsions 3️⃣ Whipping and aeration Still not fully confident with them? Or just want to refine your skills? No stress—Antonio Bachour breaks it all down, step by step, on Scoolinary.  One subscription. All his courses. Learn at your own pace. | Scoolinary | Facebook
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