In 2011, chef Diego Muñoz was asked to develop the project of Astrid y Gastón, a passing of the batton from the famous Peruvian chef Gaston Acurio. A huge project in the heart of Lima, Casa Moreyra features three different locations within one place and offers visitors the chance to take a journey through Peruvian gastronomy and ingredient thanks to the diverse tasting menus of and his crew.
We caught up with the chef at a recent dinner held within Identità Expo S.Pellegrino in Milan, discussing his new role as head chef at the restaurant, the complexity of Peruvian traditions and the great expectations he feels in running the number 14 restaurant on The World's 50 Best Restaurants list.The chef elaborates on his close relationship with Peruvian farmers and producers and the way in which he uses their products, as well as replicates their cooking techniques, for example, baking potatoes underground. A snapshot of one of the most interesting cuisines in the world, seen from one of its most gifted proponents.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.