FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Peru, Sonesta Posadas Del Inca, Chef Rafael Piqueras Bertie

Aug 1, 2005
2005 / August 2005

Chef Rafael Piqueras Bertie studied at the Tourist Management National Institute, a prestigious institution now called Le Cordon Bleu–Peru; earned a master’s degree in gastronomy and enology at the Italian Culinary Institute for Foreigners; and in 2002 received an award for best dish of the year at Expovino, a well-regarded international culinary competition.

In 2002, Piqueras’ cuisine was featured at the Inter-American Development Bank annual meeting in Milan, and in January 2003, representing Latin America, he was recognized as one of the world’s top 12 chefs in the Madrid Fusión II–International Gastronomy Summit.

Piqueras’ experience includes stints at Antica Osteria del Teatro in Italy, and at Da Guido, El Celler de Can Roca and El Bulli in Spain. At El Bulli, Piqueras worked with innovative chef Ferrán Adriá, and learned the “froth” technique he introduced in Peru with his “ceviche shot.”

Piqueras puts all of that experience to work as the overseer of cuisine at Sonesta Posadas del Inca properties in Lima, Arequipa, Cusco and Puno. And while each Inkafé menu is different, created using products indigenous to each property’s location, all reflect Piqueras’ distinctive flair.

“All of my experience has initiated a new awareness of Peruvian style, specially Novoandean cuisine,” said Piqueras. “In Europe, they are surprised to know that in Peru there is a modern cuisine that is contemporary, elaborate and sophisticated.”


Pork cheeks with vegetable risotto Serves 4
For the pork cheeks:
8 pork cheeks
1 red onion, diced
2 carrots, diced
2 cups celery, diced
3 1/2 ounces fresh shitake mushrooms
1 bottle red wine
4 1/2 cups chicken stock
1 bouquet garni (fresh peppermint and rosemary)
Olive oil
Salt and pepper, to taste

Season pork cheeks with salt and pepper. Brown both sides of pork cheeks in frying pan coated with olive oil. Remove pork cheeks to a bowl. Wipe frying pan clean. Sauté onion, carrots, celery and mushrooms until they are slightly brown. Return pork cheeks to frying pan. Add red wine. Simmer for one minute. Add chicken stock and bouquet garni. Cover pan and place in 320° F oven for two hours, until soft and tender. Remove pork cheeks from pan and reduce cooking juices by one half. Reserve cooking juices for sauce.

For the vegetable risotto:
1 teaspoon olive oil
2 tablespoons butter
1 white onion, finely chopped
3 cloves garlic, crushed
2 cups arborio rice, uncooked
1 cup white wine
1 cup mixed mushrooms
1 zucchini, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 carrot, chopped
6 cups chicken stock, warm
1 yellow aji chili, chopped
1 1/2 cup grated parmesan

Combine olive oil and one tablespoon butter in a frying pan. Lightly sauté onion and garlic. Add rice and mix well. Pour in wine and reduce until alcohol is evaporated. Add mushrooms, zucchini, peppers and carrot. Very slowly, add warm chicken stock. When rice is cooked, remove from heat. Add remaining tablespoon butter, chili and parmesan. Mix until creamy. Serve immediately.

For the sauce:
2 cups cooking juices, reserved from pork cheeks
1 teaspoon butter
1 teaspoon curry paste
Fresh rosemary, to garnish
Mix ingredients together in a saucepan over low heat.

PRESENTATION: Place vegetable risotto on a plate. Top with pork cheeks. Spoon sauce over pork cheeks. Garnish with fresh rosemary.


Flounder carpaccio with Nikkei vinegar sauce Serves 4
For the flounder:
1 pound flounder filet
Salt and pepper, to taste
Cut flounder filet into thin, sashimi-style slices. Refrigerate.
For the Nikkei vinegar sauce:
1 1/2 cups lemon juice
1/3 cup pickled ginger
1/2 teaspoon cilantro, chopped
1/2 teaspoon peppermint, chopped
1 teaspoon sesame oil
1/2 teaspoon hondashi
1 garlic clove, crushed
1 ice cube
1 teaspoon passion fruit, chopped
1 teaspoon miso
Salt and pepper, to taste

Mix all the ingredients in a bowl. Season with salt and pepper.

PRESENTATION: Season fish filets with salt and pepper. Drizzle with sauce.


Lamb ravioli with cilantro sauce Serves 6
For the ravioli dough:
4 cups flour
4 eggs

Liquid cilantro (blend fresh cilantro with water until it resembles creamy pesto), as needed
Combine ingredients until smooth.

For the filling:
1 pound lamb leg, cubed
1 carrot, diced
2 stalks celery, diced
1 onion, diced
2 cups red wine
2 cups water
1 bouquet garni (cilantro, peppermint and laurel)
1 cup grated parmesan
3 egg yolks
Olive oil
Salt and pepper, to taste

Coat a frying pan with olive oil and sauté meat. Add the vegetables and brown. Drain grease. Add red wine. Deglaze to recover all juices. Add water. Bring to boil and add bouquet garni. Cover and put in oven at 320º F until meat is very soft. Remove from oven. Cool. Add egg yolks, parmesan, salt and pepper. Mix well.

For the sauce:
4 1/2 cups cream
2 teaspoons cilantro, chopped
1 tablespoon grated parmesan
1 teaspoon butter
Salt and pepper, to taste

Put cream in saucepan. Add cilantro and parmesan cheese. Season with salt and pepper. Add butter and mix well until the sauce reaches a creamy consistency.

PRESENTATION: Place ravioli on a warm plate. Cover with sauce.

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Explore Excursions

#globility

Insta Feed
Daily
Jul 24, 2024

SB Winemaker’s House & Spa Suites Introduces Custom Wine Itineraries

SB Winemaker’s House & Spa Suites offers guests personalized journeys to Mendoza’s finest wineries from Susana Balbo’s family. Immerse yourself in bespoke wine itineraries recommended by Balbo, Argentina’s first female winemaker; her son and third-generation winemaker, José Lovaglio Balbo; and her daughter, hotelier and wine tourism marketer, Ana Lovaglio Balbo.

Hit the High Notes in Nashville

Nashville’s once-modest skyline continues to evolve as its luxury market grows. Lavish hotel properties are added to the landscape while acclaimed chefs stake claim in the robust culinary scene and premier cultural offerings round out the city’s repertoire.

eFlyer Reviews
Jul 24, 2024

Althoff Grand Hotel Schloss Bensberg Review

After a long drive from our previous destination, it was a relief to see Althoff Grandhotel Schloss Bensberg in our view. When we pulled into the hotel court, I felt like we were pulling up to a royal palace. Considering the hotel was originally built as a castle for Prince Elector Johann Wilhelm II of Duesseldorf and his wife, Maria-Luisa of the Medici family, my thought wasn’t that far off.

eFlyer News
Jul 24, 2024

Norwegian Cruise Line to Add Philadelphia as New Homeport in 2026

A major cruise line is set to sail from Philadelphia for the first time in years. Beginning in spring 2026, Norwegian Cruise Line will make Philadelphia its home port for some of its cruise ships, including sailings to Bermuda, Canada and New England. Norwegian’s Jewel will sail to Bermuda, featuring overnight calls to Royal Naval Dockyard.

Extend Your Stay In Trendy Madrid

With its rich artistic and natural heritage, its outstanding transport network, the quality of its accommodation, its excellent gastronomy, and the passion with which the people of Madrid enjoy both the day and the night, the capital of Spain is one of the most attractive cities in the world.

eFlyer News
Jul 24, 2024

China Airlines Adds Seattle to North American Network

China Airlines officially launched a new route to North America, further connecting Taiwan with the United States’ Pacific coast. The new route from Taipei (TPE) to Seattle (SEA) marks the airline’s sixth non-stop destination in North America.

Daily
Jul 23, 2024

New at the Seaside: Sandbourne Santa Monica Opens

Set upon Santa Monica’s iconic Ocean Avenue, the new Sandbourne Santa Monica is ready for reservations. Beachfront with direct ocean access and offering 175 guestrooms and suites, this soon-to-be favorite address is part of Marriott’s esteemed Autograph Collection. Special touches include a honeybee hive and a dog park.

Exclusive Savings: Cruise Along the Danube River with Global Traveler

Exclusive Sailing with Global Traveler

Daily
Jul 23, 2024

3 Top Choices for New York City Summer Dining

There’s never a shortage of new restaurants opening in New York City any time of year, but some are better designed for warmer weather than others. Whether you’re looking to entertain clients or treat yourself to a well-earned meal at the end of the day, these three newer restaurants are top choices for New York City summer dining.