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.

Feature
Sep 18, 2019

Joint Venture between American Airlines, Qantas Gets Green Light

Three years after an initial rejection, in mid-July the U.S. Department of Transportation approved a joint venture between American Airlines and Qantas Airways.

The Island of the Knights

Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.

eFlyer Deals
Sep 18, 2019

New Delhi Package Offers

This New Delhi property offers visitors four options to pass the time.

eFlyer Deals
Sep 18, 2019

Family Get Together in Malaysia

The Hotel Jen Johor Puteri Harbour has excellent offers for families who need to make some quality time on the road.

To New Heights

United Airlines announces a number of new routes.

eFlyer Deals
Sep 18, 2019

Get a Short Stay in Marrakech

Guests staying in Marrakech for two nights should take advantage of this offer.

Daily
Sep 18, 2019

New Loft-Style Villas Coming to Four Seasons Resort Maldives

Starting in November, guests at Four Seasons Resort Maldives at Landaa Giraavaru enjoy new all-pool water villas that offer twice as much outside space as indoor space. The villa expansions bring outdoor space to nearly 2,000 square feet across multiple “zones,” including sun decks, social spots, over-water hammocks, al fresco showers and dining areas. A 40-foot pool extends into the lagoon; nearby, a shaded, ocean-side living and dining pavilion offers unparalleled views.

TAP Air Portugal Adds 15 Flights Each Week From U.S., Canada

TAP Air Portugal is adding 15 new weekly flights from the United States and Canada by summer 2020,  a new record for the carrier of 71 weekly flights between North America and Portugal.

eFlyer Reviews
Sep 17, 2019

Cebu Review

Even if you are not familiar with Chicago, you may already know the Wicker Park neighborhood is one of the city’s “eat like a local” destinations, especially among young professionals whose idea of local is actually quite global. After a decade of high-concept comfort food and gastro-pubs, the Tan family took over a homey space on North Avenue to mix things up with the opening of Cebu. Cebu is not just a Filipino restaurant, but one focused on Cebuano regional cooking along with its Chinese and Spanish underpinnings.