Chefs Dutchmen inputs were marveled by Cusco
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.
Definitely these inputs go with his style. #8220; The technique is used to create something, but the end product is the taste. What interests me most is the product and taste #8221;, told us this self-taught chef has already included in your restaurant supplies such as amaranth and quinoa, and from this trip to the Cusco has been interested in the canigua . #8220; They also have many native grasses in the mountains that have fascinated me. Hopefully we can carry #8221; he said.
EXPORTS Rob Baan has a company (Koppert Cress) headquartered in New York and Japan, dedicated to the commercialization of micro -plants. #8220; I feel very connected to this experience, because they are small producers, like me, who sell to small markets #8221; he confesses, referring to the potato growers. Many years ago I was interested in coming to Peru, where he found a pantry interesting.
#8220; I think there”s a gourmet market for native potatoes. But not for supermarkets, where everything is price. This needs special attention #8221;, the businessman who was interested in quinoa of different colors.
But experience with Peruvian cuisine does not end there. Chefs and employers in the Netherlands, whose visit could be seen as a side effect of cultural exchange prodfagram called Gourmet Culinary Adventure Netherlands and Peru (scheduled for the Embassy of Peru in the Netherlands, as part of the awards by Gaston Acurio the Prince Claus 2009), continued his culinary journey in Lima, visited restaurants as Chez Wong, Hanzo, La Preferida, Malabar and Astrid Gaston.
Henk van Dongen, organizer of this trip, knows that after this intensive learning chefs begin a stage of assimilation of learning.
MARKET OPENS
#8220; I get a lot huacatay #8221;
Vidalina house in the Potato Park, a fact allowed us to reaffirm the idea that Peruvians have the best inputs. Rob Baan, entrepreneur Dutchman was delighted with the huacatay, and asked if it was possible to get the input for export. When told yes, his immediate reaction was to kiss Lino, the person who offered their help to make contacts.