KL100 - - F&b Discovery -

Cen­tral is a restau­rant lo­cated in the Mi­raflo­res District, Lima, Peru and it i s the flag­ship restau­rant of Peru­vian chef, Vir­gilio Martínez Véliz. The cui­sine at Cen­tral Res­tau­rante is Con­tem­po­rary Peru­vian, and founder Vir­gilio Martínez Véliz has at­tempted to re­de­fine Peru­vian cui­sine by i ntro­duc­ing lit­tle-known in­dige­nous in­gre­di­ents from Peru's coastal re­gion, the An­des high­lands, and the Ama­zon rain­for­est. Ex­am­ples of such in­gre­di­ents in­clude kushuru (cushuro), an ed­i­ble cyanobac­te­ria har­vested in high-alti­tude wet­lands; ar­ra­cacha, a root vegetable from the An­des; and ara­paima, a fresh­wa­ter fish found i n the Ama­zon River. Chef and restau­rant com­men­ta­tor Geeta Bansal de­scribes the cui­sine as "fresh, and con­tem­po­rary with beau­ti­ful plates.

Cen­tral chooses to ap­proach the di­ver­sity of in­gre­di­ents in a man­ner sim­i­lar to that used by the peo­ples of the An­des in pre-His­panic times by in­fus­ing it with new tech­niques and it has earned the restau­rant three con­sec­u­tive years as the Best Restau­rant of Peru, Best Restau­rant in Latin Amer­ica by Latin Amer­ica's 50 Best Restau­rants, and now it I also the 4th Best Restau­rant in the World.

Chef Vir­gilio Mar­tinez has taken Peru­vian cui­sine to a whole new ex­treme el­e­va­tion. Cen­tral takes din­ers on a ver­ti­cal jour­ney across Peru’s land­scape, serv­ing na­tive in­gre­di­ents sourced at var­i­ous al­ti­tudes. The moun­tains, sea, desert and jun­gle are all rep­re­sented as Cen­tral’s tast­ing menu trav­els from 25 me­ters be­low to 4,200 me­ters above sea level. The restau­rant cel­e­brates Peru’s bio­di­ver­sity and an­cient An­dean her­itage, push­ing culi­nary lim­its to de­light guests with in­ven­tive cre­ations.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.