Presentation
The merit of recreating
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In South America, too, cooking is turning to the land and terroirs that encompass respect for produce and for every single ingredient that is used in a recipe.
With imagination and by constantly experimenting, Juan Luis Martínez has found a new technique for making the most of tubers, corn and grains. With a great sensitivity for produce, this chef has managed to recreate and merge Venezuelan and Peruvian gastronomy into a single concept.
This Venezuelan chef, who lives in Lima, will talk to us about the path that has taken him this far and how these elements can be combined in a simple but surprising way.
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