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Gastón Acurio Jaramillo (born October 30, 1967) is a Peruvian chef and ambassador of Peruvian cuisine. He owns several restaurants in various countries, and is the author of several books. In Peru, he is the host of a television program and contributes to culinary magazines. [1] [2]
Gastón Acurio has proposed plates like trucha marinada con blinis de achira, lomo de atún con crema de arracacha and quinua rosada. Achira is a tubercle that comes from the Amazonian forest. It was cultivated and used by pre-Inca cultures like the Chavín, Nasca and Paracas cultures.
This is a list of restaurateurs.A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.
During the internal conflict in Peru, the restaurant was one of many locations attacked with dynamite on June 22, 1996. The attack also targeted a number of APRA offices and the embassy of Honduras. [8] In 2005 it was ranked fifth on a list by the Lima Chamber of Commerce of the favorite restaurants of businessmen in that city. [9]
Gastón Acurio; I. Teresa Izquierdo; M. Virgilio Martínez Véliz This page was last edited on 9 December 2015, at 17:09 (UTC). Text is available under the Creative ...
The Bar Cordano is a restaurant and bar located next to Desamparados station and Government Palace, at the corner of Carabaya and Áncash streets in the historic centre of Lima, Peru. [1] It is located in the first floor of the former Hotel Comercio .
Tony meets famous Peruvian chef Gastón Acurio, tries Peruvian Ceviche and goes sightseeing in the capital city, Lima. Then he travels to a village in Tambopata , the Peruvian jungle, and tries piranhas and goes through unique experiences.
Central is a restaurant located in the Barranco District, Lima, Peru. Central is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz , and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant's menu.