Saturday, August 26, 2006
Lunch at Astrid y Gaston, Lima, Peru
We had read about Astrid y Gaston in Gourmet magazine a few months back and we knew it was imperative that we make it there on our trip. The chef was Cordon Bleu trained and came back to Peru wanting to create food using Peru's local ingredients. The food is not French, not Peruvian, but very, very good. Interestingly for a nice place the menu was HUGE. They had probably a dozen desserts, 20 appetizers, as many entrees. It took us quite a long time to figure out what to order. Coming in at around $90, this meal was by far the best meal we had in Peru (the chicarrones in Machu Picchu Pueblo running a close second).
Fresh Cornbread, Raisin Bread and Breadsticks with a Yellow Tomato Salsa
Gift from the Chef
A slightly sweet, fried potato with thin skin that slightly separated from the meat of the potato. The sauce wasmayo based and a nice complement to the tiny, hot potato.
Sea Urchin Two Ways
The above is a rather large bowl of a ceviche style sea urchin that was quite tasty. The below is a sea urchin "cappuccino", but it was basically a cup of hot heavy cream that smelled of butter with a piece of sea urchin in the bottom. The cream was much to rich to drink, even for us.
"Childhood"
This dish was oddly named as it was reminiscent of the chef's childhood in some way. The sauce that covered the tender shrimp and baby octopus had flavors of mollases and tamarind and was spiked with peanuts. It was quite good.
Mandarin Sucking Pig with Chickpea Puree
The meat was so tender it fell from the bones. The puree was silky and delicious, and very different from hummous. The Japanese style pickled turnips were a nice sweet-tart addition.
Black Scallops from Puerto Pizzaro with Clams and Vongoles in Risotto
The seafood was nice and the risotto was flavorful.
Warm Truffles
This was quite possible the best dessert Alexis has ever had. These little deep fried donuts were filled with a bitter chocolate truffle filling that oozed when cut. The tart fruit sauce on which the truffles were sitting was a great complement and the flavors almost mimicked that of the Alexis' mom's Sacher Torte. The ice cream was definitely not the star of this dish, but it was pretty good.
Petit Fours
The sugar covered tomatos were truly inspired, and delicious. The fruit jelly was standard.
Fresh Cornbread, Raisin Bread and Breadsticks with a Yellow Tomato Salsa
Gift from the Chef
A slightly sweet, fried potato with thin skin that slightly separated from the meat of the potato. The sauce wasmayo based and a nice complement to the tiny, hot potato.
Sea Urchin Two Ways
The above is a rather large bowl of a ceviche style sea urchin that was quite tasty. The below is a sea urchin "cappuccino", but it was basically a cup of hot heavy cream that smelled of butter with a piece of sea urchin in the bottom. The cream was much to rich to drink, even for us.
"Childhood"
This dish was oddly named as it was reminiscent of the chef's childhood in some way. The sauce that covered the tender shrimp and baby octopus had flavors of mollases and tamarind and was spiked with peanuts. It was quite good.
Mandarin Sucking Pig with Chickpea Puree
The meat was so tender it fell from the bones. The puree was silky and delicious, and very different from hummous. The Japanese style pickled turnips were a nice sweet-tart addition.
Black Scallops from Puerto Pizzaro with Clams and Vongoles in Risotto
The seafood was nice and the risotto was flavorful.
Warm Truffles
This was quite possible the best dessert Alexis has ever had. These little deep fried donuts were filled with a bitter chocolate truffle filling that oozed when cut. The tart fruit sauce on which the truffles were sitting was a great complement and the flavors almost mimicked that of the Alexis' mom's Sacher Torte. The ice cream was definitely not the star of this dish, but it was pretty good.
Petit Fours
The sugar covered tomatos were truly inspired, and delicious. The fruit jelly was standard.
# posted by Giao and Alexis @ 10:29 AM 
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