Chef Ionel Catau shares some of the inspiration and the ingredients behind all the courses at Gerbou’s supper club.
This continues our conversation with Chef Ionel Catau last week about the concept behind Gerbou, and what they’re looking forward to as they open up the full restaurant at Tashkeel in a couple of months. You can find the full episode in your podcast player right before this one.
The legend of the naga, with Chef Aphisith Phongsavanh
How many tipsy cakes have you eaten? With Dinner by Heston Blumenthal’s Chef Tom Allen (the scientist)
“Taste is and isn’t subjective”, with Chef Gregoire Berger (the artist)
Deep Dive into Dibba Bay, with Ramie Murray
The finest things the UAE has to offer, with Gerbou’s Chef Ionel Catau
Much ado about matcha, with Viktoryia Toma
Making Waves, with Dina Macki
Bonus: A rabbit & two fig leaves, with Avatara’s Chef Rahul Rana
Tomatoes, Gourds, and Jackfruits, oh my! With Avatara’s Chef Rahul Rana
We’ve won two Signal Awards!
Bean to Bar, with Mirzam’s Kathy Johnston
Say Cheese, with François Robin
Bonus: Broccoli Nuggets, with Chef Troy Payne
Snap, Crackle, Pop! with Chef Troy Payne
Bonus: Chef Himanshu Saini on the inspirations behind the Rising India menu
Passion plated, with Tresind’s Chef Himanshu Saini
Beyond sustainability to traceability, with Naim Maadad and Bojan Cirjanic
Cycling is a team sport, with Emilie Mikulla and Stewart Howison
Navigating nutritional hygiene, with Glucare’s Ali Hashemi
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