Exploring Chile's foodie highlights
Santiago de Chile
The adventure starts driving downtown to La Vega, a renowned market famous with locals who crowd the stalls from dawn until early afternoon each day. After exploring the market maze and admiring the variety of fruits, vegetables, cheeses, spices and meats, we start buying ingredients for the menu to be prepared later with our chef-guide. Our menu will consist of an olive oil tasting (Chile is world renowned for its olive oils) and a dish such as ceviche to start with, followed by our choice of main course to be enjoyed with wine and a typical Chilean dessert with coffee.
We cross over the bridge to the other side of the Mapocho river and head to nearby Mercado Central, a fresh fish market with wonderful architecture, popular with locals and tourists alike. Here we really get a flavour of local life and see where the city centre dwellers come to purchase their fish to make dishes such as machas a la parmesana (razor clams with parmesan) or Reineta a la manteca (Buttered pomfret). We select the final ingredients for our tasty Chilean meal before driving uptown to the chef's house.
When we arrive we start to prepare our chosen meal in the chef's specially-designed kitchen. While ingredients are simmering away we enjoy a tasty Chilean cocktail and talk with the chef about the ingredients, their provenance and their relationship to Chilean culture. We enjoy some delicious appetizers with our aperitif and then sit down to the main meal to enjoy the fruits of our labour!
Satisfied from our downtown exploration, the home-cooked food and good Chilean wine, we are driven back to our hotel to rest.
Your Chef Franciso Klimscha - Professional Chef & Chilean Cuisine Specialist
Franciso Klimscha was born with a natural love and talent for cookery. Being a part of the 9th generation of his family to work in the field of gastronomy, one could say that for Francisco, the exciting, ever-evolving world of cuisine was destined to be his oyster. Chilean-born Francisco specialises in both the traditional dishes of his home country, thanks to the teachings of his father, as well as in the field of European Cuisine, thanks to his many years of study and apprenticeship in the prestigious hotellerie schools of Austria and Switzerland. From experimenting with Chilean ingredients bought at the Mercado Central, to cooking for President Clinton, Francisco is a multi-faceted, experienced chef who is passionate about regional foods and wines, especially those from his native Chile, which he considers to be the best in the world.