The Peruvian Gastronomic Week in Nice from March 30 to April 6 at the Hรดtel Le Mรฉridien in Nice.
Enjoying international recognition, Peruvian cuisine is diverse and cross-cultural, born of the populations that have settled in Peru – from pre-Hispanic civilizations to Western civilization, including Africa or China.
Peruvian gastronomy today boasts more than 2,000 different dishes.
During this Gastronomy Week, the Hรดtel Mรฉridien in Nice will offer the opportunity to taste Peruvian specialties:
- ceviche, raw sea fish cut into small pieces and served marinated in lime juice, herbs, onions, and chili peppers;
-
rocoto, a local red chili pepper that will garnish several dishes;
– choritos a la chalaca, mussels topped with a fresh sauce made from tomatoes, onions, cilantro, and lime;
– and the dessert suspiro limeรฑo, a delicious lemon custard topped with meringue.
The Peruvian chef Josรฉ Antonio Montes Zรบรฑiga, coming specially from Peru, will be responsible for satisfying the appetites of his guests during this week. He has been working as a chef at the Sheraton Hotel in Lima for twenty years, being the first Peruvian to hold this position.
He learned the art of cooking at a young age in various restaurants, notably his father’s. He later enhanced his training through multiple trips to Argentina, China, and Italy, after a notable stint at the Hรดtel Principe di Savoia in Milan.
