2024-05-08 20:22:21
Presentation of the young Peruvian chefs in charge of the “Goût de France / Sabor a Francia” lunch, who were trained for 3 months in starred French restaurants thanks to the program for the promotion and development of “sustainable food in Peru”, funded by France.
Ximena Rivera
Ximena Rivera graduated from Le Cordon Bleu Peru and, thanks to a twinning with the Ensemble Sacré Coeur (Saint-Chely d’Apcher, France), she trained for 3 months in the restaurant of French chef Cyril Attrazic in Aubrac (2 Michelin stars). She cooked beet carpaccio with smoked goat cheese and chestnut emulsion at the Résidence de France.
Internship in France: October-December 2023.
Edward Chavez
Edwar Chavez graduated from the Pachacútec Foundation and, thanks to a twinning with the Lycée de Gascogne (Talence, France), was trained for 4.5 months in the restaurant “Bras” of French chef Michel Bras located in Laguiole (2 stars Michelin). He cooked at the Résidence de France a version of Michel Bras’ famous starred dish: Gargouillou.
Internship in France: July-November 2023.
Richard Chunga
Ricardo Chunga graduated from the Pachacútec Foundation and, thanks to a twinning with the Lycée de Gascogne (Talence, France), he trained for 3 months in the restaurant “La Table de Pavie” of French chef Yannick Alléno located in Saint- Emilion (2 Michelin stars). He cooked scallops on pallar mousse at the Résidence de France. Internship in France: September – December 2023.
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