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Victor Coque’s first restaurant builds a bridge between the Andes where the chef was born, and the rich culinary experience he’s gained in France. He is deeply influenced by his grandmother’s recipes from Ecuador, and makes it a point of honour to create a healing and restorative cuisine, in which vegetables and herbs (some from his own garden) play a key role. Strong zero waste philosophy. Organic and biodynamic wines.
Sea bass ceviche
Encebollado: stewed fish, onions, manioc and coriander.
Apple and cardamom gratin with Greek yoghurt mousse