Influences and trends in Peruvian gastronomy in France

On 9 June 2016, Le Cordon Bleu Paris hosted an event dedicated to Peruvian gastronomy. This lunch provided the opportunity to demonstrate that French culinary techniques, taught at Le Cordon Bleu, can be applied to all world cuisine styles.
Organized by OCEX Paris (Trade commission of Peru in France), the Peruvian embassy in France and Le Cordon Bleu, this event showcased Peruvian ingredients with the help of three Chefs:

• Chef Rubén Escudero from Manko restaurant, opened by Gaston Acurio in Paris in 2016;
• Chef Lourdes Pluvinage from El Picaflor restaurant;
• And Chef Fabrice Danniel, Assistant Culinary Arts Director and Head of Le Cordon Bleu Paris institute Pastry Department.

The Chefs’ menu was mainly composed of Peruvian ingredients:

• Piscobar by Christophe Pluvinage from Pisco Bar ;
• White asparagus ceviche, served with a Domaine Reibel Alsace Muscat 2014, by Chef Rubén Escudero. 
  The famous ceviche was given a modern twist, with finely chopped and roasted white asparagus and the world-renowned leche de tigre: an asparagus cream based sauce with garlic and coriander. A few toasted quinoa grains provided a crispy element and Peruvian chillies gave that extra kick!
• Picante de quinoa, served with a Domaine Vacheron white Sancerre 2014, by Chef Lourdes Pluvinage.
  Hot and with plenty of flavour, quinoa was served as a risotto; a perfect match for the shelled langoustines. The elaborate version was served with a crisp potato and quinoa tuile, the simple version with pieces of parmesan; spices and Peruvian chillies added the perfect finishing touch.
• Lucuma tartlet, served with a Le Rocher des Violettes Sparkling Montlouis sur Loire 2013, by Chef Fabrice Danniel.
  Dessert was made from lucuma and caramelized almonds and hazelnuts, over which a chocolate and coffee sauce was poured. The elaborate version was served with a dark chocolate disc and cocoa tuiles, the simple version with grated lemon peel; this dessert is the perfect example of how much two of the best cuisines of the world have to offer.
• Coffee: Gloria Montenegro from La Caféothèque invited guests to taste a Villa Rica grand cru from the Peruvian highland forest.

Further information about the event: http://linka-int.com/Files/SITE/PerouGastronomie/index.html