Exploring Chile's culinary highlights
Santiago de Chile
The experience starts with us 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 picking out ingredients for a menu to be prepared later with our chef-guide. Our selection is unlimited and we’re free to request anything we thinks looks tasty or weird and wonderful to add to our meal! We’ll probably select Chilean olives and maybe a ceviche or carpaccio to begin with, and enjoy a fish, meat and/or vegetable based dish for the main course which could include Steak with mashed potatoes from Chiloé, albacora a la plancha (grilled swordfish) or pastel de jaiba (crab pie). We’ll definitely want to try our hand at making a Chilean dessert! Our chef-guide will select wine to accompany our food choice.
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 select the final ingredients for our gourmet 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 exclusive Chilean wine, we are driven back to our hotel to rest.
Your Chef Francisco Klimscha - Professional Chef & Chilean Cuisine Specialist
Francisco 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.