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Signe Birck

Last month, Diego Muñoz – former chef of Astrid y Gastón – continued his global exploration and stopped in New York, where chef Matt Lambert of The Musket Room invited him to cook for three nights. Meeting for the first time, the two talented chefs brought their cultural roots together and collaborated on an 8 course tasting menu. Here’s the inside scoop with some input from chef Diego himself. 

This was our first time working together and the first time we met, actually.

Have you worked together before?
No, this was our first time working together and the first time we met, actually. For me, it was a pleasure to work together. Matt’s kitchen is very professional and you can feel a lot of passion in the kitchen. It was really easy to feel comfortable there.

How did you incorporate both Peruvian & New Zealand ingredients and flavors into this dinner?
Well, we discussed a month in advance about the menu, and the sequence has to make sense in order for the guests to enjoy the experience. I think it worked very well and people had a really good time. We brought the Peruvian flavors into kiwi cuisine in NYC.

What did you learn from this collaboration?
First of all – the beautiful cuisine that Matt and his team create. I was also able to understand – at least in 3 days – a little bit about the New York market and how they respond to my gastronomy. I was able to work with with really nice produce that Matt organized for this dinner.

What did you take away?
Matt’s friendship and respect for his work. And the enjoyment of sharing a little bit of Peruvian culture.

Signe Birck

Diego Muñoz and Matt Lambert. © Signe Birck

Signe Birck

Leek, lardo and huancaina by Diego Muñoz at The Musket Room, NYC. © Signe Birck

Signe Birck

Botija olive brioche with chili, red onion and coriander by Diego Muñoz at The Musket Room, NYC. © Signe Birck

Signe Birck

Heart of palm, sea urchin and seaweed ceviche by Diego Muñoz at The Musket Room, NYC. © Signe Birck

Signe Birck

Fried egg with mashed potato and black truffle by Diego Muñoz at The Musket Room, NYC. © Signe Birck

Signe Birck

Wagyu shank with bone marrow and beetroot by Diego Muñoz at The Musket Room, NYC. © Signe Birck

Signe Birck

Chestnut and coffee by Diego Muñoz at The Musket Room, NYC. © Signe Birck

Signe Brick

Smoked oyster, apple and trout roe by Matt Lambert of The Musket Room, NYC. © Signe Bick

Signe Birck

Cod, zucchini and grains by Matt Lambert of The Musket Room, NYC. © Signe Birck

Signe Birck

Smoked eel, pickled berries and summer leaves by Mat lambert of The Musket Room, NYC. © Signe Birck

 

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