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This chef from La Rioja has managed to give ice creams their place in haute-cuisine restaurants, from Mugaritz to Quique Dacosta, not just as desserts, but as accompaniments to savory dishes. And he has managed to do it without losing his identity as a traditional ice cream chef.

Details

  • Title: Fernando Sáenz
  • Photographer: Obrador Grate / Fernando Sáenz

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