|The pleasure of the meat one of the culinar wonders served at Astrid y Gaston|
- Location: BBBB
- Service: BBBBB
- Interior & design: BBBB+
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- Wine: BBBBB
|No one respects this sign asking for "silencio"|
|Astrid y Gaston: Interior|
We were offered a culinary revelaton with so many flavours and textures reflecting the rich culture and the abundance of natural ingredients of Peru. For us to be offered such a exquisite meal at such a favourable price was an extraordinary privilege.
The dishes perfectly balanced sweet, savoury and sour tastes, and were
|These to amuse gueules made from seafood were served before the meal started.|
I have not tasted sea urchins before, but they are a delicacy. This beautiful and extremely tasteful duo of sea urchins and scallops was called on vacation.
|This dish is called "Pulpo" described as octopus trapped in a smoker cylinder. Exquisite aromas, but the octopus was not as tender as many of the other meats and fish served|
|Ceviche, raw seafood "cooked" in vinagre og acidic fruit juices are Peruvian signature dishes. This Cebiche de un amor de verano or the summer's love cebiche was described as Passion, romantic and fleeting|
|Frutos de verano de los valles del sur (or the summer fruits from the south valley). Fig cold soup from Chilca elicia apple and foie tartar - sweet aromas perfectly matched by the rich liver.|
|Cuy or guinea pig is a meat many would hesitate to eat. This sliced in a Chinese disguise (was not sure was that all about) tasted deliciously like pork, so this rodent certainly deserved the last part of its name.|
Choclito or peruvian white corn "Rebel with a cause". The meat served with the large kernels was raw beef.
|This dish is called un pez de altura que parece mantequilla or a fish from the deep who looks like butter. The fish is served with Peruvian asparagus creamy rice and an artichoke parihuela, a concentrated soup of fish and shellfish|
|The second fish dish was un pez de roca que parece loco or a rock fish who looks like crazy, served with multicolor quinoas and coconut.|
|Multicolor quinoas an provided an interested contrast to the tamarind.The quinoa are seeds from a native plant grown in the Andes and revered by the Incas.|
The main dish, el placer de la carne or the the pleasure of the meat, was braised beef cheek meat with crispy potatoes. The meat tasted great, in spite of it being just a little tough.
One out of two desserts was el mango y su cómplice el camu camuor the the mango and its accomplice, the camu camu. Hidden under a refreshing camu camu layer (rumberry), served with coconut tapioca and mint syrup. Camu camu is called rumberry or guavaberry picked from a bush growing in the Amazon rainforest
|The second dessert was called La manzana castigada or the punished apple. Baked apple in a caramel shell, served with dulce de leche spread foam, sphered apple juice reduction and ginger ice cream. The caramel shell was extremely sticky and hard to bite through in order to get into the soft fruit inside.|
Vis Peru March - April 2012 i et større kart