News: Peruvian cuisine: the next global sensation
Peruvian cuisine is conquering the world. So says the influential U.S. daily Wall Street Journal. Coinciding with Mistura, the great food fair that takes place in the capital, the paper indicates the delicious flavors and exotic inputs that have attracted the most renowned chefs of the world into our kitchen. Peru at the time of this gastronomic glory, the paper said. Here the translation of the article.
Yesterday, a group of luminaries of the culinary world, including René Redzepi of Denmark, France Michel Bras and Dan Barber of the United States arrived chef cooks wife in Lima for a stellar chef cooks wife food festival (Mistura). This week, Ferran Adrià of Spain, the unofficial dean of the high global cuisine, will begin filming chef cooks wife a documentary about the restaurant scene that takes place there. Great restaurant most celebrated chef of the nation will open later this month in Manhattan.
Peruvian cuisine, the result of a mixture of nearly 500 years of Spanish immigration, African, Japanese, Chinese and Quechua culture, is on the lips of the most renowned chefs worldwide. The guide of the best restaurants in the United States, "Zagat Survey" shows now four times more Peruvian restaurants in New York, San Francisco, Miami, Los Angeles, Boston and Philadelphia than it did a decade. Key ingredients in the kitchen (like yellow chef cooks wife pepper) chef cooks wife are now in agricultural markets frequented by chefs and sales of pisco, Peru's grape brandy, have doubled in the last five years. Ceviche, the famous seafood salad country, now abounds on menus outside chef cooks wife of Peru: Haute cuisine temples Le Bernardin as restaurants and Daniel have started serving. For the first time, Peruvian chefs say they are able to attract investors chef cooks wife to finance homages to their national cuisine.
Adrià said he was keenly interested in Peru after members of his team were there and returned home happy meal. He decided to take his first visit this month to make a documentary about their discoveries.
"I want the world to know what is happening there. I'm excited about the flavors and the food, and the social network of food, farmers, chefs and people," Adrià said.
Top chefs from around the world will gather in Lima in the coming chef cooks wife days Mistura, a food festival which began 10 days in 2008 and has become the most important gastronomic event in Latin America, which is expected to attract around 300,000 chef cooks wife visitors this year.
Attendees will discover a unique cuisine chef cooks wife in Latin America. Peruvian cuisine contains a lot of fish, which are often prepared raw or marinated. Strong acids such as lemon juice and red onion are ubiquitous flavors, plus the delicate flavor of the pepper leaves a tingle on the lips.
Peruvian food also uses a lot of potatoes, chef cooks wife there are about 3,000 varieties in Peru, region of origin of the tuber. Cebiche, the country's most famous dish is also served accompanied by pieces of yellow potato or yam, while the cause is a famous mashed potatoes served cold with fish or chicken salad
For diners who are not familiar with Peruvian food is a great influence of Japanese cuisine in it. Many of the most popular recipes such as tiraditos (slices of raw fish dipped in tasty sauces) or kebabs (skewers of marinated meats and seafood grilled), bring to mind the guests their favorite Japanese dishes with a touch Original. chef cooks wife The influence of the country in Peruvian food is no surprise: It is estimated that there are 90,000 Japanese descendants in Peru, a country of about 30 million.
Many international chefs have been lured to Peru by Gastón Acurio, renowned chef in the country dedicated to proselytize their national cuisine chef cooks wife worldwide. At 43 years of age Acurio, who opened his first restaurant in Lima in 1994, now has 32 restaurants in 14 cities around the world.
Restaurant manager Danny Meyer, who helped Acurio to fill the vacant space left in Manhattan for its restaurant "Table", holds the belief that Peruvian food "going to be huge."
"This is the kind of food you can eat frequently and will make you feel virtuous, healthy and sexy" Meyer said, he had never eaten a Peruvian food before dining in the restaurant chef cooks wife Acurio in San Francisco last year.
Acurio has urged industry friends, including Wylie Dufresne, Dan Barber, and this spring, Danny Meyer, to visit Peru, and given them a tour of the markets, teaching them
Peruvian cuisine is conquering the world. So says the influential U.S. daily Wall Street Journal. Coinciding with Mistura, the great food fair that takes place in the capital, the paper indicates the delicious flavors and exotic inputs that have attracted the most renowned chefs of the world into our kitchen. Peru at the time of this gastronomic glory, the paper said. Here the translation of the article.
Yesterday, a group of luminaries of the culinary world, including René Redzepi of Denmark, France Michel Bras and Dan Barber of the United States arrived chef cooks wife in Lima for a stellar chef cooks wife food festival (Mistura). This week, Ferran Adrià of Spain, the unofficial dean of the high global cuisine, will begin filming chef cooks wife a documentary about the restaurant scene that takes place there. Great restaurant most celebrated chef of the nation will open later this month in Manhattan.
Peruvian cuisine, the result of a mixture of nearly 500 years of Spanish immigration, African, Japanese, Chinese and Quechua culture, is on the lips of the most renowned chefs worldwide. The guide of the best restaurants in the United States, "Zagat Survey" shows now four times more Peruvian restaurants in New York, San Francisco, Miami, Los Angeles, Boston and Philadelphia than it did a decade. Key ingredients in the kitchen (like yellow chef cooks wife pepper) chef cooks wife are now in agricultural markets frequented by chefs and sales of pisco, Peru's grape brandy, have doubled in the last five years. Ceviche, the famous seafood salad country, now abounds on menus outside chef cooks wife of Peru: Haute cuisine temples Le Bernardin as restaurants and Daniel have started serving. For the first time, Peruvian chefs say they are able to attract investors chef cooks wife to finance homages to their national cuisine.
Adrià said he was keenly interested in Peru after members of his team were there and returned home happy meal. He decided to take his first visit this month to make a documentary about their discoveries.
"I want the world to know what is happening there. I'm excited about the flavors and the food, and the social network of food, farmers, chefs and people," Adrià said.
Top chefs from around the world will gather in Lima in the coming chef cooks wife days Mistura, a food festival which began 10 days in 2008 and has become the most important gastronomic event in Latin America, which is expected to attract around 300,000 chef cooks wife visitors this year.
Attendees will discover a unique cuisine chef cooks wife in Latin America. Peruvian cuisine contains a lot of fish, which are often prepared raw or marinated. Strong acids such as lemon juice and red onion are ubiquitous flavors, plus the delicate flavor of the pepper leaves a tingle on the lips.
Peruvian food also uses a lot of potatoes, chef cooks wife there are about 3,000 varieties in Peru, region of origin of the tuber. Cebiche, the country's most famous dish is also served accompanied by pieces of yellow potato or yam, while the cause is a famous mashed potatoes served cold with fish or chicken salad
For diners who are not familiar with Peruvian food is a great influence of Japanese cuisine in it. Many of the most popular recipes such as tiraditos (slices of raw fish dipped in tasty sauces) or kebabs (skewers of marinated meats and seafood grilled), bring to mind the guests their favorite Japanese dishes with a touch Original. chef cooks wife The influence of the country in Peruvian food is no surprise: It is estimated that there are 90,000 Japanese descendants in Peru, a country of about 30 million.
Many international chefs have been lured to Peru by Gastón Acurio, renowned chef in the country dedicated to proselytize their national cuisine chef cooks wife worldwide. At 43 years of age Acurio, who opened his first restaurant in Lima in 1994, now has 32 restaurants in 14 cities around the world.
Restaurant manager Danny Meyer, who helped Acurio to fill the vacant space left in Manhattan for its restaurant "Table", holds the belief that Peruvian food "going to be huge."
"This is the kind of food you can eat frequently and will make you feel virtuous, healthy and sexy" Meyer said, he had never eaten a Peruvian food before dining in the restaurant chef cooks wife Acurio in San Francisco last year.
Acurio has urged industry friends, including Wylie Dufresne, Dan Barber, and this spring, Danny Meyer, to visit Peru, and given them a tour of the markets, teaching them
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