From her native Patagonia to the shores of the Mediterranean, this young woman reigns over the sweet universe of Ceto*, the marine restaurant of chef Mauro Colagreco. Meeting with a (very) future woman.
Iodized creativity
Initially, there is San Carlos de Bariloche, in the south of Argentina. Classic childhood, loving family of Croatian, Italian and Basque origin (with an Indian grandmother), Sunday barbecues and, offered by his aunt, cooking courses which will be a revelation. At high school, Julieta gets up at 5 a.m., prepares croissants and dulce de leche cookies that she sells, before heading to Buenos Aires, where she takes a cooking course while working. In 2018, here she is for a nine-month internship at Mirazur***, in Menton. “I didn’t understand a word of French and the first months were hard,” she remembers, going through all the positions.
Next will come a luxury hotel in Galway, Ireland, then, with her lover, chef Andrea Moscardino, Gastrologik** in Stockholm, a renowned locavore restaurant.
Ceto and its incredible sea view.
© Matteo Carassale
March 2021, Andrea returns to Menton to manage the Ceto kitchens at The Maybourne Riviera hotel. Julietta helps Andrea and ends up “being sucked into Ceto”. How to express the marine identity on the sweet side? “By playing on the freshness of citrus fruits, seaweed and herbs,” she says. Seaweed that she also roasts or roasts: “The sea lettuce then takes on notes of matcha, while the kombu brings a coffee/licorice touch to the ice creams. » In total, she imagines more than 70 recipes per year, in ping-pong with her team and Mauro Colagreco. Crowned with a Passion Dessert prize in 2024, Julieta has everything a great person has, starting with modesty, citing Nina Métayer, Jordi Roca and Francisco Migoya among her sources of inspiration. The one who loves romantic literature, painting and homemade candles, and celebrates her birthday by blowing out a candle on lasagna (“my lover’s are the best in the world!”), later imagines herself as a mother at the head of his own business. Until then? “I’m going to let life happen and work. » Great program!
Ceto, The Maybourne Riviera, 1551 route de la Turbie, 06190 Roquebrune-Cap-Martin (04 93 37 22 44).
https://www.maybourneriviera.com/
© Laurent Benedetti
Discover the recipe for Millefeuille nori vanilla seaweed by Julieta Cañavate
