CJWDT: Chile

CJWDT' 13 South American tour 4th stop, Santiago Chile!  It was a looong way to get Santiago.  I took a bus from Lima to Tacuna, border city of Peru, then cross the border to Arica, border city of Chile.  Stay over night in Arica, then take a bus again into Santaigo, took me around 40hrs total bus ride!

I was staying in Santiago for 8 days.  During my visit I took the tour to Mercado central & La vega, it was pretty cool.  Local eats, I tried several chilean classics, Machas a la parmesana, Caldillo de congrio, Pastel de choclo, Cazuela de Vacuno, Pernil.... running out of time to finish my list, but  muy bueno overall!

The highlight of my time in Santiago was stage at Borago restaurant.  I do know no chef like to be 'labeled' and compared to other restaurants, but if I describe the style / philosophy of Borago, it reminds me of  Noma, Coi, Royal mail hotel, Manresa, rooting and reflecting Chilean seasonable local ingredients.  The restaurant have a nice herb garden right next to the dining room and also sous chef who is specially taking care of all foraging & research.  The kitchen is medium size and one straight line on the pass which two people can plate same time.  When I stage, there were around 15 people in the kitchen.  The menu format is 9 courses(including 6,7 snacks as 1 course), long tasting menu(over 20 courses which I never have chance to see) and  a la carte menu.

I staged 3 days in Borago.  First day, I was observing / helping m.e.p. & service.  On my second day, as you see on the top, I went to foraging to Quintero where we get sea lettuce, rocks, sea parsley, seaweed and all different kinds of herbs.  On my third day, I made my 3 course tasting.  Due to time concern, little equipment issues and e.t.c., the plan changed A>B>C.(laugh)  But if you ever did tasting in the kitchen you don't usually work, you know what I mean!  Deal with it, be flexible, wing it, make it happen!!!  Overall chefs seems happy with my tasting.  The menu I composed is as follows>>

Cucumber in the ocean
Cucumber caterpillar, compressed ulte, sea lettuce, pickled cucumber ball, sea parsley, parsley chips, seaweed powder

2E *egg/earth
poached egg, candied onion, onion ash, fried kinowa, sunchoke essence, cider aioli, bacon snow, chikweed, onion flower, garlic flower, mustard flower, red sorrel

Herbal forest with berry
chocolate branch, fresh chilean berry, berry compote, berry film, cilantro, mint, lemon balm, cilantro flower

Well, I did take pictures of those actually.  But it was taken in the rush and not looks so good...  so please 'Mergination & inspiration to Develovison!!'  Anyway l I have truly great time during my 3 days in Borago.  I'd STRONGLY recommend to come for stage at Borago if any gastrotrotters  / culinary nomad come to Chile.  Here I'd love to say big 'Gracious' again to chef Guzman & the rest of the crew at Borago restaurant!  Hope to see you again somewhere around the globe!!!

Santiago restaurant link:

http://www.borago.cl/en/
http://www.hotelpalacioastoreca.com/restaurant-alegre/?lang=en
http://www.etniko.cl/
http://www.sukalde.cl/page-english
http://www.pilarrodriguez.cl/index.php?lang=en