He Created Emblematic Restaurants, Cooked for Madonna and Cobain; He Had 50 Cats, 5 Dogs and an Acv: “He Was Eating 20 Anchovies and a Pile of Raw Ham”

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“I am exotic and I like to become exotic.” This is how Argentine French chef Paul Azema is defined. A cynical smile hides behind his thick mustaches. He has long hair and could pass by a pirate of the Caribbean, or hippie. However, in the gourmet universe Azema is a master of masters, who introduced the flavors of Creole cuisine of the French islands in Buenos Aires.Through the years this legendary chef of philosophic language became the terribl…