02-05-2016
At the Global Forum on Gastronomy Tourism in Lima, the next edition, the third one, in San Sebastian in the Basque Country, homage was also paid to the person who more than anyone else contributed in forming contemporary Peruvian gastronomy. These homages are correct. If you don’t mark the important moments of a success, given we’re always all in a rush around the world, in time there’s the risk something may be forgotten.
One thing that struck me in the culinary offer of the South American country is the strength each chef has. In Italy we know about the great names from France and the US, from London and Spain, constantly opening new restaurants, brands that go beyond the single person. Peru is further away, beyond the equator, it overlooks the Pacific Ocean and we’re not paying too much attention. Mistakenly so.
I asked the exact number to Astrid, German roots and a long life beside Gaston, when dining in their current top location, at Casa Moreyra, a spectacular colonial-style white building, two floors, lots of rooms, a garden in which you could get lost with cocktails, a nice terrace and two different offers because in some spaces you can get the tasting menu and in others you can select from the list.
At the Global Forum on Gastronomy Tourism which took place in Peru from the 27th till the 29th April, of course there were cooking demos. In this case there’s Gaston Acurio and Rafael Piqueras, the chef from restaurant Maras. To the left, dressed in black, Magali Silva Velarde-Alvarez, Peruvian minister for Foreign Trade and Tourism
When the time for dessert comes, she arrives smiling at the table, waving a brochure: «Paolooo, here’s everything. But you must count them yourselves». So I did: 48, one per each birthday celebrated until the next 30th October, of which 23 in Peru, in particular 19 in the capital, 2 at Arequipa and 2 in Cusco. Then Barcelona, Bogotá (3), Buenos Aires, Caracas, Chicago, Panama, Madrid (2), Mexico City, Miami, Paris, San Francisco, Santa Cruz, Santiago del Chile (9) and Sao Paulo. Sooner or later, he counts on developingYoshi, his take on nikkei cuisine, the fusion of the Peruvian and Japanese culinary cultures by going even further and assimilating in just one establishment the Italian culinary tradition too, withYoshi & Ricci. We’ll see.
4. To be continued
The three previous episodes here, here and here.
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi