Suelta sur Lyon

19/09/2026: The food was all quite delicious. The chili-shaped butter with bread was tasty. The appetizer, Amazonian ceviche, was refreshing. The veal, the main course, was also incredibly tender. The only thing I didn't really like was the Peruvian ocean chocolate shaved ice dessert. Because it was meant to evoke the ocean, the salty taste wasn't to my liking. Otherwise, I was very satisfied. Although I've never had authentic Peruvian cuisine before, this experience was overall very good.

28/08/2026: A truly wonderful experience, a culinary journey of discovery, at Miraflores, for a dinner for two. The welcome was perfect. The cuisine, the Machu Picchu menu, is a prime example of successful fusion cuisine, combining typical Peruvian products with the hallmarks of French gastronomy. The dishes are sophisticated, explained, and meaningful—the sauce flowing like the Amazon between two pieces of ceviche, for example, or the highly original dessert featuring both a jelly made from medicinal plants in an incredible blue hue and exceptionally good chocolates made with Peruvian cacao. Eight courses were carefully crafted for this menu, each with its own plate, cutlery, and presentation. Taste, innovation, and artistry were on display, all perfectly balanced to leave the table satisfied but not overindulged. The bread, resembling a brioche, was a success, as was the trompe-l'oeil foie gras and chili butter. It's not as spicy as it is there, it's not ceviche—for example—like they do there, but it's a complete success in terms of fusion cuisine, and it makes you want to go to Peru to try their culinary specialties. The dining room is relatively small, so it's essential to make a reservation and confirm it—communication via email and text message was excellent, no complaints. The small petits fours at the end of the meal, placed on a bed of coffee beans in a very local-style box, perfectly complete a wonderful experience. It's a pleasure to have such an inspired and daring Franco-Peruvian Michelin-starred chef in the capital of gastronomy.