CUSCO. At over 3,800 meters above sea level, on the heights of Pisac, the earth produces inputs healthiest in the world. The murmunta (Andean cushuro1000or algae) cools and gives a special texture Ocoruro salad (watercress) and leaves olluco and quinoa in the restaurant Chawaytire; the Andean potatoes seduce with their varied colors and flavors, and the beating Andean Vidalina house is greener and tastier than anywhere else. These are all natural products, of which a group of chefs marveled Netherlands earlier this week when first visited the Imperial City in search of those flavors that appeal to specialists worldwide.
CONSTELLATION CULINARY group (which last night began its return to the Netherlands) consisted of Moshik Roth, Israeli chef restaurant owner #8220; T Brouweskolkje (two Michelin stars), Erik van Loo, of Parkheuvel (two Michelin stars), Akira Oshima, a Japanese who in 1971 introduced Japan”s kitchen in Holland through Yamazato (one Michelin star), Dick Middelweerd Treeswijkhoeve Mediterranean restaurant Henk Savelberg, chef and owner of a luxury hotel-restaurant and Guus Vredenburg, who after working at sites with mounted Michelin stars Vredenburg Creatief Culinair consultant. The delegation arrived in Cusco on Monday, a Fair day after Peru Mucho Gusto. He visited the Mercado de San Pedro, dine at La Chomba (cookhouse typical) and Chicha, met the native plants in the Kaira Research Center, University of San Antonio Abad, was preparing bread in Pisac and up to 4,000 m to appreciate the variety of potatoes in the Peruvian Andes are able to supply the world. It was a direct experience with the land, the product and its applications in cooking, but also an approach to the characters that make possible the entire production chain.
HEIGHT INPUT Trade delegation accompanied the Netherlands (which also included a gourmet culinary entrepreneurs) to the Andes and the NGO International Potato Center. #8220; I have seen in Peru freeze drying, a technique I use in my kitchen, but here years ago that the Incas were naturally #8221;, he says, astonished, chef Moshik Rotko refer to chuno moraya and showed him the Chawaytire cooks, 3,800 meters, in a tasting that impressed. Israeli Chef, he decided to open his restaurant after that the chef of De Librije (three Michelin stars) the encouragement, carefully noted the 15 varieties of potatoes (of over 1,000 that protects the park) that commoners exhibited before them. (more…)