Last Thursday, October 5, 20 members of the Vanguardia Club enjoyed a private showcooking at the Ceviche 103 restaurant. Through this exotic and stimulating experience, attendees embarked on a journey through the senses, through which they learned up close, the best-kept secrets of contemporary Peruvian cuisine, without forgetting the nuances, contrasts, aromas and ancestral flavors, which are part of the history and typical gastronomy of the country.
The event was directed by the young chef Christian Bulnes. A creative, professional and innovative soul, whose career and commitment to Creole gastronomy is evident in each of his careful preparations.
A perfect example is Ceviche 103, the Peruvian restaurant, nominated as the best in Barcelona, where an exquisite adventure awaited our subscribers. Bulnes shared his simplicity, freshness, passion and all the techniques necessary to make, all the proposals.
In the showcooking menu, they learned the process of making, step by step, dishes such as the classic ceviche, the Lima chicken causa and the tiradito in yellow chili cream, in addition to discovering the Pisco Sour, a Peruvian cocktail that caused a sensation. . During the demonstration, attendees tasted each and every one of the preparations cooked by the chef.
The objective was a resounding success: to shorten, through each bite, the distances between the Iberian Peninsula and Latin America. Bringing Peru and Spain closer, through a spectacular journey for the senses.
These types of unparalleled experiences are the ones we offer exclusively, only for members of the Club Vanguardia. Stay tuned for upcoming calls on clubvanguardia.com to get your invitations and enjoy the best events, behind closed doors.
