Living this life of sommelier, tasting food from restaurant to restaurant was getting me into a routing and routine is not good, makes you dependable and gets you into a zombie mind state by repeating the same acts, with the time something happens and as it did to many musical bands and art movements, development finds a way to crack everything off when you are less aware of the ending. Luckily for me was still another corner to turn, the one that will lead me to a new dimension full of food, tables, wines and happy smiles, but this time I felt a kin to the environment and the owners of the restaurant, due their insatiable hunting for new recipes and exotic fusions in them kitchen… or should I call it Them laboratory? Tres y Punto was one of the first restaurants to take place in this lovely street that was named after the first mayor that Lima had, Nicolas de Rivera el Viejo, at its very beginning the restaurant did a research, the results threw many angles that disliked to the outlooks of Ericka and Erick Aliaga -the owners of the place- and their ideology of how a Restaurant business should work, things like a repeated menu from Monday to Sunday, or the typical scenery to decorate a restaurant were the lighting points that this two entrepreneurs saw and tried to revert creating the difference, that nourishes the soul and ideology of this place. One thing was particularly asked me to highlight: ‘’ All our dishes whether from the menu or not, are prepared at the minute, our cheffs are prepared to go fishing a trout and cook it at the right time after they come back, no ingredients – including the so hard to cook Peruvian smashed potato- is stored in the fridge waiting day after day to be request by our customers’’. This words expressed what I was about to try, by coincidence this day I woke up with a Cold white wine and sea food appetite, words are mere preamble to what a simple picture ought to show , I don’t remember who uttered this words, but they popped up while I was getting ready to taste ‘’trout on mango cream’’ Spanish name (Trucha al mango) a fruity mix of rosemary, the secret of the house and mango cream, generously spread on the trout, a trout that I was sure came straight from the river just minutes before, I felt for it, but the grieve went to oblivion at my first attempt, I could taste the description of the owners, and feel a strong bound to the people that - same as me - are servants of the Avant Garde. The afternoon was very hot , this summer the God Sun seems to be challenging its power and somehow wants to sofocate us all here in Lima!, aware of it’s plans and respectful to his wants I stayed under the shadow of the relaxing outdoors area. The second unorthodox chapter of the day came with a delicious white wine exported from Mendoza- Argentina, I never drink alcohol while tasting food in a restaurant but what the heck! Today I needed to get rid of some formalities, the first sip decoded a neuronal web full of good memories, I was drinking the same wine I used to drink in Las Cañitas -neighborhood of Buenos Aires Argentina- with my friends, the kick made me realize, that even though the times had change, there is always a chance to bring back the past to pull a smile out of the blue in the present.
Living this life of sommelier, tasting food from restaurant to restaurant was getting me into a routing and routine is not good, makes you dependable and gets you into a zombie mind state by repeating the same acts, with the time something happens and as it did to many musical bands and art movements, development finds a way to crack everything off when you are less aware of the ending.
ReplyDeleteLuckily for me was still another corner to turn, the one that will lead me to a new dimension full of food, tables, wines and happy smiles, but this time I felt a kin to the environment and the owners of the restaurant, due their insatiable hunting for new recipes and exotic fusions in them kitchen… or should I call it Them laboratory?
Tres y Punto was one of the first restaurants to take place in this lovely street that was named after the first mayor that Lima had, Nicolas de Rivera el Viejo, at its very beginning the restaurant did a research, the results threw many angles that disliked to the outlooks of Ericka and Erick Aliaga -the owners of the place- and their ideology of how a Restaurant business should work, things like a repeated menu from Monday to Sunday, or the typical scenery to decorate a restaurant were the lighting points that this two entrepreneurs saw and tried to revert creating the difference, that nourishes the soul and ideology of this place.
One thing was particularly asked me to highlight:
‘’ All our dishes whether from the menu or not, are prepared at the minute, our cheffs are prepared to go fishing a trout and cook it at the right time after they come back, no ingredients – including the so hard to cook Peruvian smashed potato- is stored in the fridge waiting day after day to be request by our customers’’.
This words expressed what I was about to try, by coincidence this day I woke up with a Cold white wine and sea food appetite, words are mere preamble to what a simple picture ought to show , I don’t remember who uttered this words, but they popped up while I was getting ready to taste ‘’trout on mango cream’’ Spanish name (Trucha al mango) a fruity mix of rosemary, the secret of the house and mango cream, generously spread on the trout, a trout that I was sure came straight from the river just minutes before, I felt for it, but the grieve went to oblivion at my first attempt, I could taste the description of the owners, and feel a strong bound to the people that - same as me - are servants of the Avant Garde.
The afternoon was very hot , this summer the God Sun seems to be challenging its power and somehow wants to sofocate us all here in Lima!, aware of it’s plans and respectful to his wants I stayed under the shadow of the relaxing outdoors area. The second unorthodox chapter of the day came with a delicious white wine exported from Mendoza- Argentina, I never drink alcohol while tasting food in a restaurant but what the heck! Today I needed to get rid of some formalities, the first sip decoded a neuronal web full of good memories, I was drinking the same wine I used to drink in Las Cañitas -neighborhood of Buenos Aires Argentina- with my friends, the kick made me realize, that even though the times had change, there is always a chance to bring back the past to pull a smile out of the blue in the present.
Yonathan Guillinta