Morska kuchnia Grand Blue. O rybach, glonach, strusinie i żabich udkach opowiada Tomasz Iwańca

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This episode was published on June 2, 2022.

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Skąd pochodzi lucjan i sum afrykański? Co to jest spirulina i jak ją wykorzystać w kuchni? Czy warto wprowadzić do swojej diety glony wakame? Dlaczego w Grand Blue serwuje się gołębie, żabie udka i strusinę? Na wszystkie pytania znajdziecie odpowiedź w piątym pomorskim podcaście kulinarnym. O kuchni inspirowanej morzem oraz fantazyjnych daniach w różnych odcieniach niebieskości rozmawiamy z Tomaszem Iwańca, szefem kuchni restauracji Grand Blue w Sopocie.

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Morska kuchnia Grand Blue. O rybach, glonach, strusinie i żabich udkach opowiada Tomasz Iwańca

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