Peruvian gastronomy demonstration at Cordon Bleu

On 11th May, the Embassy of Peru in the United Kingdom, in collaboration with the prestigious culinary institution Le Cordon Bleu London , organised a demonstration of Peruvian gastronomy, to promote one of our most valuable assets: our food.  

Juan Carlos Gamarra, the Ambassador of Peru, opened the event by highlighting the importance of gastronomy as one of the central elements of the Peruvian culture, as well as its growing popularity and influence worldwide.  

Then, the Executive Chef of the Chakana restaurant , Robert Ortiz , began the demonstration of five traditional dishes from Peru. The session started with the preparation of a classic Ceviche, after which Chef Ortiz prepared an exquisite Ají de Gallina. The demonstration continued with the preparation of a vegetarian Causa, showcasing the versatility of our cuisine, which can be adapted to all types of diners.  

Later, the chef prepared a Lomo Saltado, using his impressive Pisco flambé technique. The Suspiro a la Limeña was the dessert chosen to finalise the session, to which the chef added a touch of lucuma, as an innovative twist to the traditional recipe. After that, the eighty participants that attended the session had a taste of the dishes accompanied by two of Peru's most popular cocktails: the iconic Pisco Sour and the refreshing Chilcano de Pisco. 

This activity is part of the Embassy’s Gastronomy Promotion Programme, which aims to position Peruvian cuisine and Pisco in the British market, and more broadly, to promote Peru as an essential gastronomic and tourist destination.