Gastón Acurio is cooking traditional Peruvian recipes with a twist using only fresh, seasonal and local products and states that: ‘Cooking allows you to promote a series of values. The chef is someone who acts as a bridge between consumers and farmers, fisherman, industry and nutrition and health.’ With this belief, he succeeded in banishing genetically modified crops in Peru in 2011. Since Peru has been influenced by the Japanese, Chinese, Italian and Spanish immigrants, food fusions have developed such as the Chifa which are Chinese-Peruvian inspired dishes and Nikkei which are Japanese-Peruvian inspired dishes and can be found in Gastón’s menus. Moreover, by rediscovering and globalizing the Peruvian gastronomy, Gastón created numerous jobs for chefs and suppliers that made him even more adored amongst the community.
When I visited his restaurant ‘Astrid y Gastón in Lima, which was voted 33rd best restaurant worldwide in 2017, I was astonished by the architectural look of the building. The old hacienda ‘Casa Moreyra’ in which the restaurant is located, can be found in the 17th century San Isidro estate. The tour that we received from the Restaurant Manager seemed endless. The inside is elegant yet minimally decorated, while honouring its rich history. The restaurant is divided over two floors and hosts 350 seats in total. The walls are designed in pastel white and crème colors and in between them you can find a herb garden, three kitchens and several private rooms for events. The lower floor hosts a round colorful first-class bar and an inner charming patio surrounded by long white veils that could be the perfect wedding location.
The food we were served ranged from dumplings, to guinea pig, to mini rice burgers and churros. Gastón’s signature dishes are the Tiradito of Love and the Ceviche from the Andes, typical and traditional Peruvian dishes.
To conclude, by promoting Peruvian Gastronomy, Gastón has made his cuisine into the country’s proudest export. And hopefully we get the chance to visit his restaurant in London that he is planning on opening soon.
By Dea Werecki