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Flemming Gernyx

Diego Muñoz – former chef of Astrid y Gastón – is currently on a culinary trek around the globe. Set on expanding his cultural and culinary horizons, he is visiting, learning, sharing, and collaborating with chefs all over the world. Recently, Diego made a stop in Copenhagen to work with chef Karlos Ponte of Taller, a restaurant serving Venezuelan cuisine. Take a moment with chef Diego, as he tells us what he learned and what made this collaboration special.

They are changing the approach to South American food in Copenhagen...

Why Taller?
They are changing the approach to South American food in Copenhagen – such an important gastro city. They are very authentic – especially in keeping the Venezuelan culture and tradition alive through their dishes and philosophy.

What was special to you about this collaboration?
For me, it was a lot of inspiration to see how in a small restaurant the message was so strong about Venezuelan gastronomy and to give it with an amazing style. We connected very fast, and I think the interaction was really positive, both ways.

What was the goal of this particular collaboration/menu?
Promote each others’ gastronomy, learn about each other, and add to the Latin American gastronomy message that they are building over there.

Did you work with any new ingredients?
It is the first time I’ve run a dinner in Copenhagen, so everything was new – the origins the beautiful quality ingredients.

How did you incorporate Peruvian flavors?
We brought some Peruvian chilis with us that gave Peruvian notes to some of the dishes. Some classic Peruvian cooking techniques were used as well.

What did you take away?
A lot of lessons and new experiences, and the happiness of the people who were able to enjoy those dinners with us. I also got really inspired as well by the style of the restaurant, the small format, the versatility and efficiency. Great team.

Flemming Gernyx

Ceviche in two temperatures, calamari, leche de tigre (tiger’s milk – citrus-based marinade), and lychee by Diego Muñoz at Taller restaurant in Copenhagen. © Flemming Gernyx

Flemming Gernyx

Poached peaches, almonds and chamomile by Diego Muñoz at Taller restaurant in Copenhagen. © Flemming Gernyx

Flemming Gernyx

Venezuelan cachapa and smoked cream cheese by Karlos Ponte at restaurant Taller in Copenhagen, Denmark. © Flemming Gernyx

Flemming Gernyx

Sourdough bread with Panela cheese and quinoa at Taller in Copenhagen, Denmark. © Flemming Gernyx

Flemming Gernyx

Oyster tartare with green and ripe mango, ham and chili oil, epazote (herb), pickled onion and citric bitters by Karlos Ponte at Taller restaurant in Copenhagen. © Flemming Gernyx

Flemming Gernyx

Monkfish, bladder seaweed, pickled seaweed and mustard, fermented bell pepper cream, and Venezuelan corbullon fish sauce by Karlos Ponte at Taller restaurant in Copenhagen. © Flemming Gernyx

Rasmus Malmstro

Lamb by Karlos Ponte at Taller restaurant in Copenhagen. © Rasmus Malmstrøm

Rasmus Malmstrøm

Guava purée, parsley root ice cream, black pepper meringue, and cocuy (liquor) by Karlos Ponte at Taller restaurant in Copenhagen. © Rasmus Malmstrøm

Rasmus Malmstrøm

Chili coho petit fours, Venezuelan dark chocolate mousse with chili by Karlos Ponte at Taller restaurant in Copenhagen, Denmark. © Rasmus Malmstrøm

Flemming Gernyx

Diego Muñoz at Taller restaurant in Copenhagen. © Flemming Gernyx

Flemming Gernyx

Interior of Restaurant Taller in Copenhagen, Denmark. © Flemming Gernyx

Flemming Gernyx

Diego Muñoz and Taller team in Copenhagen, Denmark. © Flemming Gernyx

 

 

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