Epicure - - CONTENTS -

New eats in Cusco, San Francisco, and New Or­leans

Men­tion the An­des a year ago and im­ages of In­can ru­ins come to mind. Now, gas­tronomes are flock­ing to Cusco, Peru, and mak­ing the 90-minute ride to the Sa­cred Val­ley for a seat at Mil. Vir­gilio Martínez, the mod­ern van­guard of Peru­vian cui­sine, cel­e­brates the age-old culi­nary land­scape of An­des in a rous­ing eight-course menu (US$145/S$191). Each plate fea­tures in­gre­di­ents from eight ecosys­tems and al­ti­tudes pre­pared with tra­di­tional cook­ing methods. The aptly named Ex­treme Al­ti­tude fea­tures braised al­paca, served with tun­tas (freeze-dried pota­toes) and black quinoa sourced from alti­plano (the re­gion’s high plateau), while Sweet Hu­a­tia show­cases re­gional pota­toes roasted with hu­a­tia (an un­der­ground oven) and fin­ished with ca­cao leaf and sacha-inchi (Inca nut).

Like­wise, the drink pair­ings (US$82) show­cases what Martínez calls high­alti­tude spir­its, cour­tesy of Destil­ería An­d­ina, and beers from Cerve­ce­ria del Valle Sa­grado (Sa­cred Val­ley Brew­ing). In ad­di­tion to the unique lo­cale, ser­vice only lasts while there’s day­light, al­low­ing din­ers to savour what the An­des fare has to of­fer through their palate and sight. Mo­ray, Maras, Cusco, Peru. Tel: +51 926 948 088

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.