Page 142 - WINE DINE AND TRAVEL WINTER 2024 SCOTLAND

causa, a riced potato loaf often flanked
with canned tuna or diced vegetables.
Since Peru is home to hundreds of varieties
of potatoes, a causa can take on a variety
of hues from the tuber. The one before me,
as carefully piped as a painting, lit up the
table in tones of saffron yellow. A tangy
ceviche combined large chunks of lightly
marinated fish, and colorful cubed pota‐
toes flecked with toasted corn nuts. ”Try
our chiles!” urged my host, pushing an art‐
ful display of roasted Peruvian peppers in
front of me. “Be careful, they are hot!”
Chef Perret, also an instructor, ushered
me in record time from the dining room
into an amphitheater full of students
awaiting my presentation on Moroccan cui‐
sine. For the next 45 minutes, students
watched with rapt attention, taking notes
and asking questions around Moroccan
tagines, the traditional preparation of
couscous, and how to handle phyllo dough
to make a saffron-scented chicken bestila.
It became apparent that Peruvian
cuisine, today known around the world,
has cemented its renown thanks in no
small part to this widely reaching culi‐
nary institute.

For more informations: https://www.cor‐
donbleu.edu/peru/home/en

142 WINE DINE & TRAVEL MAGAZINE WINTER 2025