My time in Azurmendi restaurant with executive chef Eneko Atxa was an amazing and intense unforgettable experience.
At the south of Norway, in Arendal, I have been working for more than 6 years in this restaurant.
An autumn dish: breast of wild-duck, boletus, pear, leaves, and chestnut cream.
Find here some dishes I elaborate.
Party dinner and cousine course as private chef. Menu elaboration, shopping, course and dinner. Plus a little booklet for the people that come.
Given the wines, it is demanded to create a dinner menu that combines.
Menu elaboration, cooking, and delivery. As well a postcard with the printed menu is given
Peru 2014. Peruvian and amazonic gastronomy learning in Lima.
"Leioa" Hospitality and Catering School, Basque Country, Spain.
Find here some references in the media.
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