After many years of Michelin star I decide to bring what I learned from all the different restaurant I’ve been working in. Trying to bring with different tech inquest from sous vide, foaming, syphone, spacing between fish and meat. Vegetables and all the chemichal wich we can study togheter and prating togheter
After many years of Michelin star I decide to bring what I learned from all the different restaurant I’ve been working in. Trying to bring with different tech inquest from sous vide, foaming, syphone, spacing between fish and meat. Vegetables and all the chemichal wich we can study togheter and prating togheter