American-trained Chef Francisco Madiola (pictured below) retured to Chile in 2002 and has since won numerous awards bestowing him with accolades like “Chef of the Year” and “Most Daring Menu.” Simply seeing the artistry of his food leaves little room to wonder why.
His current restaurant,
offers diners an eight course tasting menu of dishes using fresh, seasonal, native Chilean products such as the
— a dish of beef tongue, goat cheese, flowers and sprouts.
“This dish seeks to recreate the tree trunks of southern Chile, specifically of Pucon. After the September rains, when the spring flowers abundant tonal colors and intensities under the characteristic green grass," explains Mandiola. “The products of our own environment are an inexhaustible resource, a treasure that Chileans must teach to the world.”
300 g beef tongue thinly sliced and cooked
Goat cheese filling:
85 g creamy goat cheese
20 g white cheese
Preparation: bring all the ingredients to a bowl and beat, strain and reserve.
Put the beef tongue layers over a plastic wrap, then put over the cheese mixture and wrap, making a cylinder, reserve.
50 g of cauliflower
10 ml honey
15 g cream
Preparation: wash the cauliflower. Bring to a boil and cook approx. 20 minutes, put in ice water, and let it cool. Then, blend with the rest on the ingredients.
80 g dehydrated bread
40 g fresh parsley
Preparation: In a thermomix put those ingredients and process over 57 degrees for five minutes.
Put the green dust, then the beef tongue trunk, spread the cauliflower sauce and then over it, add flowers and sprouts.