Travel Reference
In-Depth Information
figures detailed their discoveries in newspaper articles and recipe booklets. The cuisine was dubbed
novoandina
-
but given the challenges of that period, it never quite ignited as a full-blown movement.
By 1994, however, circumstances had changed. The economy was in recovery and the political situation was
beginning to improve. When Gastón Acurio (who studied cooking at Le Cordon Bleu in Paris) opened Astrid y
Gastón in Lima, he applied many of the same principles as the
novoandina
pioneers before him: interpreting Per-
uvian cooking through the lens of haute cuisine. The restaurant quickly became a place of pilgrimage. Other in-
novative new wave chefs have since followed, including Rafael Piqueras and Pedro Miguel Schiaffino. Collect-
ively, they have expanded the definition of
novoandina,
adding European, Chinese and Japanese ingredients and
influences - in the process, transforming Peruvian food into a global cultural phenomenon.
