28-05-2016
The Pacific Ocean seen from Lima, from the window of one of the rooms at the JW Marriott in Miraflores
After every trip, everyone asks me where I dined. In my job food is indeed the most important element, yet not the only one. There’s the day, with breakfast, lunch and supper, and there’s the night, time to sleep for sure but a room is also a refuge, a “box” where you can hide and find your intimacy. In Lima, at the end of April, I was a guest in Miraflores at the JW Marriott, JW stands for John Willard, born in 1900, the founder of the empire named after him. The first establishment, a beer business, came at 27, the first restaurant at 32, the first motel at 57, passing away at 84. Already important, in the past 32 years the Marriott group has grown to the extent it’s become, after Starwood recently acquired it, the largest group in the world, with a size that’s difficult to imagine.
The JW Marriott in Miraflores faces the Pacific Ocean, you have nothing in front of you and sometimes you see nothing, especially at dawn. It is nonetheless fascinating because during the autumn (our spring, remember we’re in the austral hemisphere), the coast of the Peruvian capital is characterised by low clouds and fog, a mix of humidity and scarce wind.
The first breakfast at the JW Marriott in Lima: hard to find creamier and tastier avocado, which the Peruvians call palta. It’s like poetry
Of course, the marine horizon is a line like in Salento or Marseille but it looks like it’s deeper. This is partly because you know that thousands of kilometres, 14,316 to be precise, separate you from the other side, Cairns in Queensland, Australia. And partly because waves here have a completely different soul and movement. Their front is much wider and deeper. Their progress is imposing. You’re almost afraid of them, even from a distance. And this though one must say that the sea was calm and the weather good.
Japanese cuisine, nikkei to be precise, is typical of Peru. Yet it is weird even for someone from Milan to eat sushi as the first dish upon arriving in the hotel in Lima, straight from Italy
Once out of the lift, on the left there’s the buffet restaurant where I at breakfast I was to have a unique avocado, called palta by the Peruvians, and on the right there’s the bar and nikkei restaurant. The executive chef is Julio Ferradas; the food&wine manager Rafael Lopez-Aliaga.
Time proved them right: «It was hard at first, there are many places on the seafront and the competition is fierce. Then we grew, on top of those sleeping here – there are 300 rooms – or who are here on business during the day, external guests arrived, and now food represents 35% of the hotel’s revenue». A restaurant with hotel rather than a hotel with restaurant.
6. The end
The previous episodes: first, second, third, fourth and finally the fifth
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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