Tropicana Magazine Sep-Oct 2017: Fortune Favours The Brave

THE COOKBOOK
Casa Moreyra in San Isidro
(a type of Peruvian fruit resembling the
avocado) in Amazonian sauce.
Other distinct Peruvian ingredients may
warrant dubious looks from some diners,
who might be surprised at menu items like
guinea pig prepared in the crunchy-fried
skin style of Peking duck, or strips of tomato
cooked in tiger’s milk with parmesan cheese.
To some, it’s a whole new world, but it’s one
that the Peruvians have known and loved
for ages.
Astrid y Gaston Salon
The Wheels of the Machine
Before Chef Gastón’s return, the restaurant
was under the capable hands of head chef
Diego Muñoz who helped it rise to fame on
the World’s Best 50 restaurants list. Chef
Diego left Astrid y Gastón just last year
and has since opened a Latin American
restaurant in Copenhagen and Miami with
some of the top chefs in Peru. Virgilio
Martinez, another former employee of
Astrid y Gastón, later opened a Michelin
star restaurant in London and won the
Best Restaurant award in the 2014 Latin
97 SEPTEMBER/OCTOBER 2017 | TM