Peruvian Haute Cuisine
Alongside Jaime Pesaque, a prominent Peruvian chef featured in the 50 Best Restaurants 2023, you will explore the fusion of tradition and modern. You will discover a unique approach focusing on seasonal ingredients and maximizing their use.
Chef ejecutivo del restaurante Mayta (Lima, Perú) Latin America's Best Restaurant 2024
Course Content
Course Content
2 - The cuisine of Mayta
3 - Tubers: Ocas, mashuas, ollucos, potatoes with different textures
Free
4 - Scallops and legumes: Paracas scallops, citrus pea emulsion, coral crunch, broad bean textures
5 - Amazonian Paiche: Macambo puree, mushroom sauce, Amazonian chestnut crumble
6 - Andean Corn and Grains
7 - Andean Guinea pig: Roasted vegetables, orchard leaves, Andean herb demi glace
8 - Amazonian Dessert: Arazá cloud, melipona honey, copoazu sorbet, Amazonian cream
Before you go
About this Course
Signature Peruvian haute cuisine transformed into a seasonal menu that works each ingredient with advanced techniques.
Jaime Pesaque shares his 25 years of work and research with us, crafting a cuisine inspired by the land. Whether familiar with these valuable raw materials or not, each recipe aims to take you on a journey through the regions of Peru.
We present 6 emblematic recipes from Mayta, where you can discover new products from the Peruvian pantry. Each dish highlights its origin, traditional use, and application in haute cuisine.
Our recipes are prepared with carefully selected ingredients from local producers and the Yachay orchard. Here, research and exploration come together to bring to life the unique culinary experience of Mayta.
At the end of this online course you will be able to:
- Work with sustainable high-value proteins such as Paracas scallops or Amazonian paiche, using contemporary culinary techniques to integrate them into haute cuisine.
- To make the most of the products (shells, seeds, pulps, skins, bones), promoting a sustainable cuisine committed to environmental conservation.
- Use unique products such as arazá, melipona bee honey, and theobromas such as macambo or copoazú, creatively applying them in a variety of both sweet and savory recipes.
What's included?
- 1h 55 min of HD video
- 6 recipes (33 lessons)
- Recipe book
- 7 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Executive Chef of Mayta Restaurant (Lima, Peru) Latin America's Best Restaurant 2024
By utilizing local ingredients, he has positioned his restaurant Mayta internationally, establishing himself as a prominent ambassador of the Peruvian culinary scene.
A journey through the exotic Peruvian pantry: coast, highlands and jungle.
What you'll learn
Ocas, mashuas, ollucos, and various types of potatoes in different textures: Discover Peru’s emblematic tubers. We will create dehydrated rolls filled with a delicate tuber cream, offering a sensory experience with creamy interiors and crispy exteriors. This dish is complemented by tunta (a high-altitude dehydrated potato) and a delicate glaze of huacatay oil (Andean herb).
Paracas scallops, peas and beans:The flavor of a traditional “leche de tigre” merges with the distinctive color of legumes, while the crispy texture of coral and the various nuances of oils add depth to a dish where scallops take center stage.
Amazonian paiche: Enjoy a creamy macambo seed puree, a mushroom sauce enriched with Amazonian chorizo for an earthy, aromatic touch, a crumble of Amazonian chestnuts adding a crispy texture to the paiche, and a chonta (palm heart) salad.
Andean corns and grains: Prepare a black tamale from scratch, using the same corn husk to create a powder that provides its distinctive color. This dish also incorporates firm, silky, and frothy textures, showcasing the versatility of corn. Additionally, quinoa is used in pickled and puffed forms.
Andean guinea pig: You’ll learn how to clean and confit guinea pig, one of Peru’s traditional proteins, with soft meat and crispy skin. The roasted vegetables offer a smoky and sweet flavor, complemented by the touch of freshness provided by the leaves of the vegetable garden.
Arazá cloud, melipona honey, copoazu sorbet, Amazonian cream: For this dessert we start with a sorbet base to which we add copoazú pulp, a theobroma with a citric and fresh aroma. An additional element that stands out is a meringue made with albumen powder, which is flavored with arazá juice. Other surprising textures are also added.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will serve you on numerous occasions.
The techniques you will learn are:.
- Whipping
- Sous vide cooking
- Confit
- Dehydration
- Emulsion
- Pickling
- Foaming
- Caramelizing
- Maceration
- Roasting
- Brining
- Sieving
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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tuberculos
se aprende mucho acerca de tecnicas para trabajar tuberculos andinos