His creative concoctions, like the legendary wood-grilled meats and fish, may compare in complexity to those of international culinary wizards such as Heston Blumenthal and Thomas Keller, and given that even lunch at Garzón costs about $100 per person, they should. He owns much of the surrounding land and a small inn, but his restaurant is what draws elite visitors and foodies from all over South America. ![]() In Garzón, an inland town 30 minutes by car from José Ignacio, Mallmann might as well be called the mayor. Mallmann earned his reputation as Argentina’s best chef in Buenos Aires, where he runs the highly lauded Patagonia Sur. It may seem strange to find a gourmet restaurant run by a celebrity chef at the end of a dirt road in Uruguayan farm country, but Francis Mallmann has never been conventional. No detail is overlooked, from their zero-waste craft cocktails made from repurposed wine and coffee grounds to the restaurant’s décor, which features seaweed lamps and wooden chairs produced from sustainable forests. ![]() Almost all produce for its plant-based seasonal tasting menu comes from within two hours of the property, much of it delivered by bike from local partners or from ARK’s own organic mushroom farm, Funga Farm. ARK charted its own course in vegan fine dining and earned a Michelin Green Star in 2021. Sustainability is the lifeblood of this Danish restaurant, aptly named for “a vessel that preserves life,” it explains. Now, we see more and more farm-to-table.Pate. They see San Diego as an untouched market for modern cuisines in a place that has traditionally been dominated by American and French-oriented fine dining. “They are staying here and they are opening up their own restaurants, beaucse they see the market and the opportunity for growth. “We’re bringing in chefs from all over the world now,” says Jimenez. San Diego, he says, is one of the best places in the world to experience garden fresh meals and its culinary community is brimming with other creative cooks and chefs building their own dishes from its abundant cornucopia of ingredients. Though Jimenez wears formal chef attire and makes no secret of his aspirations to earn a coveted Michelin star, he hasn’t strayed far from his beginnings in a neighborhood Mexican restaurant. “So we just happened to hit the nail on the head with that one.” A Gathering Place for San Diego’s Chefs “As a child, she didn’t know what the ingredient was because her parents were half Mexican and half Italian,” Jimenez explains. Born of a desire to connect guests with nontraditional dishes with classic flavors, the risotto-a classic Italian dish-showcases a blend of peppery, smoked flavors from a chili prominent in Mexican cuisine that reminded the guest of her grandmother’s kitchen. She was perked up and engaged and her whole night seemed to turn around.”Ĭhef de Cuisine Sergio Jimenez plies his garden daily for ingredients in the evening meals at AVANT. But slowly, I started talking and telling her my direction, and as soon as I said one of the ingredients was a guajilo chili, it reminded her of one of the dishes that she grew up eating. At first, only her husband was making eye contact and engaging in the conversation. “I had a chef’s table event in July and one of the guests during her first and second course wasn’t really looking at me. “I do a private chef’s table, so I am able to see people’s reactions and I can tell if someone is not enjoying their time.” “You can tell they’ve had a bad day,” he explains. Jimenez recalls an evening this summer when a pair of diners was having a bad night. And the payoff can help transform a guest’s night out. Having a garden puts Jimenez in a small percentage of chefs with access to fresh ingredients right outside of their backdoor. restaurant bring classic flavors to nontraditional dishes. Jimenez leans on his combination of culinary travels and upbringing in a Chulla Vista Mexican.
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