Coinciding with the Tokyo food world summit Taste (February 2009), a group of ten chefs (Hans van Wolde”s Beluga restaurant; Moshik Roth #8220; T Brouwerskolkje, Gerrit Greveling Chalet Royal, Marco Westmaas of Elzenduin Beach; Inter Scaldes Jannis Brevet; Parkheuvel Erik van de Loo, Henk Savelberg of estaurant Hotel Savelberg; Dick De Middelweerd Treeswijkhoeve; Yamazato and Akira Oshima) knew inputs and Japanese flavors.
#8220; In 2009 the Michelin guide gave so many stars in Tokyo that everyone was interested Gourmet learn about this phenomenon #8221;, tells Van Dongen, who, following his tour, he chose as the destination in Peru for a reason very strong.
#8220; This is the number one country in biodiversity due to their climate. Good cooking begins with good product and if the original is better. Seeing it is that we come to Peru #8221;, says the developer of this group that visited Peru this week thanks to support from Prom-Peru Chamber of Commerce of Lima, the embassies of the Netherlands and Peru, and sponsored Koppert Cress Teboza and Apex Inc.
#8220; The most important reason why we are here is because the health factor in the cuisine will be fashionable. And as in Peru, all natural, native and organic products are, we wanted to know that (…) I also know that the owner of El Bulli, which will close for two years, is coming to Peru to learn that healthy cooking . I think we”re in the right direction regarding future trends #8221;, confesses the employer who last year published the book #8220; Purr Japan #8221;, which contains information from the first group trip Dutchman. It is expected that this adventure in Peru a similar issue has been released.
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