Combining her passion for food with her marketing experience, Pilar offers visitors a unique insight into the diversity of produce in Chile, combining local ingredients, most of them sourced from within a 50-metre radius, with French cooking techniques to delicious effect - think Steamed crayfish with organic herbs where the fish comes from nearby Limari river; Pan seared lamb loin from a local farm with cherries and plums; and Chilean hazelnut
crumbs with pisco granita (pisco is the Chilean national drink, a grape brandy), all paired with the finest wines.
PICOROCO, PEWEN, and CHILEAN HAZELNUTS
For the crackers: 35 grams flour 5 grams shortening 9 grams sugar 30 grams olive oil 12 grams water .6 grams fresh yeast 1 grams salt For the picoroco: 500 grams picoroco* For the hazelnut milk: 40 grams Chilean hazelnuts
120 grams water Roasted hazelnut oil: 5 grams hazelnut shells 25 grams sunflower seed oil For the blanched hazelnuts: 32 Chilean hazelnuts
2 liters water For the dry ceviche: 50 grams white onion, peeled and finely chopped 50 grams celery, grated with a microplane 170 grams lemon, juiced 50 grams lime, zest only For the garnish: 1 Chilean mandarin, peeled and zested 60 grams pewen, peeled** 4 grams picoroco garum FOR THE CRACKERS: Preheat oven to 350 degrees.