Peruvian Food Promotion With Guest Chef, Eduardo Enrique Montes Traverso, At Intercontinental Bali Resort

Published 30 May 2017   

Bella Cucina grill during InterContinental Bali Resort was unapproachable to horde a array of well-attended gastronomic wine-pairing dinners and cooking classes in May, showcasing a superb creations of guest cook Eduardo Enrique Montes Traverso, from Peru.

Chef Eduardo began his culinary career in 2007. By 2012, he had worked his approach adult by a ranks to open a distinguished Chef Jaime Pesaque’s ‘Calle del Medio Restaurant’ in Cusco, Peru, in a purpose of Executive Chef. Chef Eduardo has given changed opposite borders, by Pesaque’s grill empire, as a tellurian envoy of Peruvian food. He proudly introduced a new judgment of Peruvian cuisine to Asia in 2013 as Executive Chef of Mayta Restaurant, Hong Kong, and in 2016, he was allocated Corporate Chef of Mayta Restaurant, Dubai, bringing contemporary Peruvian food to a United Arab Emirates. His sparkling menus are formed on tradition, a season, and a best informal ingredients.

Chef Eduardo’s à la grant and set menus featured beautifully presented dishes, such as Peru’s flagship, ‘Ceviche Mixto’, containing sparklingly-fresh tender seafood cooking in a spicy sauce with squid ink, honeyed potato puree, crispy shallots, scallop froth and a tasty part famous as ‘leche de tigre’ or tiger’s milk. Other dishes enclosed ‘Chupe de Cangrejo’, that is a crab meal with corn, rice, fava beans, poached egg and chilli oil, followed by a tasty Mango Suspiro, that is a uninformed turn on a classical famous as ‘Sigh of Lima’, comprising precipitated divert and mango draped with port-infused meringue.

Meanwhile, Indonesia’s many famous luminary chef, Farah Quinn, brought some additional flicker to a Gala Dinner on a opening night.

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