„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 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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