Gaston Acurio is in full swing at the moment, after returning to his Astrid y Gaston kitchen in 2016, the Peruvian chef has totally reimagined the restaurant’s menu, introduced one of the best bread offerings in fine dining and, as you can see from the pictures below [link at the end of article], kicked out a startling amount of new dishes.
We say startling because in a recent conversation with Acurio, we learned the chef has produced over 30 new dishes in 2017 for Astrid y Gaston alone - this does not take into account numerous other creations for his other restaurants which include a tiger milk bar, a Peruvian grill, a tavern and a Chifa place (Peruvian meets Chinese).
The new dishes includes a wonderful mix of Peruvian flavours weaved into all sorts of colourful creativity. As Acurio explained in a recent interview, “This year we celebrated two ideas, one was recognition to all the communities that have arrived to our country in the last 500 hundred years and mixed their food cultures with the ancient peruvian food culture. And the second was the imagination of communities that are just arriving such as Venezuelans, or others that didn’t arrive yet, like Thailand, Venice, Mexico, Sichuan, India, Morocco."
These new menu themes translate to all sorts of interesting dishes, tiradito, ceviche, goat tamale and Nikkei style sea urchin are just a few on the impressive list. One ceviche, ‘When We Ate All The Fish’, is served only with vegetables - an idea we discussed with Gaston back in 2016.
Below [see link] are 29 new creations from Astrid y Gaston in 2017, Acurio has worked alongside his new chef Juan David Ocampo and the award winning pastry chef, Astrid Gutsche, who created the desserts.
Source: Fine Dining Lovers
See the article and pictures in the link: