After the trip to Tahiti-Easter Island, the round-the-world trip flies to Santiago, chile's capital.
In South America, I also went to a place I had decided to go when I was young and had been traveling since I was young - Antarctica.
But after I actually went there, I thought it was quite boring.
Instead, after 4 days of drifting on the Drake Strait and flying 4 hours from Punta Arenas back to Santiago
This restaurant in the capital is more interesting.
Boragó 丨 Santiago, Chile
The reason for choosing Boragó is simple, one of the top 50 restaurants in the world and the best in Chile.
It's also interesting to see the restaurant presentation, with Chef Rodolfo Guzmán's culinary philosophy focusing on territory rather than technique
Seasonal menus are combined with chilean ingredients made by many Chilean indigenous peoples, so you can eat a lot of strange and exotic ingredients.
Arriving at the restaurant, you can see the roast lamb in the parking lot in front of the door.
Once seated, embark on a journey through Chile – pouring in highly purified rainwater from Patagonia in southern Chile. The taste is not very special, but the tone is very in place.
Afterwards you'll be asked if you'd like a glass of sparkling wine or a Chilean pre-dinner cocktail.
Of course I chose Green Pisco Sour.
01/15 chilenito
Chilenito is usually a Chilean "wafer cookie" filled with milk caramel. But in Boragó, in the form of an appetizer, a thinly crunchy cookie sandwiched with local Chilean sour berries and cream, as an appetizer, the texture and taste are outstanding.
02/15 Crazy
A clear soup of abalone and kelp simmered in Chilean abalone shells, and a few small lumps of abalone meat are hidden in the soup base.
03/15 Copihue with Pulmay
Copihue is the national flower of Chile and grows only in the forests of southern Chile.
The flowers are filled with rock shrimp from Chile.
When serving the dish, the waiter said: Picking this flower is usually illegal, but we have a license, so we have this dish.
Isn't it strange to eat?
Eaten with the national flower, there is also a cold soup made from various seafood meats, which are served in the horns.
04/15 Marraqueta
Freshly baked traditional Chilean bread served with kefir butter.
05/15 Mushrooms Chupe
Mushroom soup? Allow me to slowly hit one"? ”
It can also be regarded as a soup, the South American method, the mushrooms boiled into a very thick soup paste on the side of the bowl, and then sprinkled with dried mushrooms and messy leaves, the taste, eat is not a strange?
06/15 Jibia And Aloe Vera
Cuttlefish from the coast of Chile and aloe vera from the mountains of Chile are cooked in the Italian "Crudo" method. (Actually, it is eaten raw)
The texture of the two is quite similar.
Ingredients from land and sea can look so similar and blend into a dish.
07/15 Rock vegetable
Showcasing Chile's rich seafood in black and white – sea lettuce, seaweed, sea asparagus and sea spinach. The layer comes from crisps stained with cuttlefish juice spread over vegetables.
08/15 Rock
Those dishes were a rarity before, so this dish is definitely a "dark".
Planting "succulents" on "stones" looks like a plant.
The succulents on the "stone" are real succulents, full of the gelatinous sensation and bitter taste of succulents.
This is it, the "stone" below is a disaster, the beans are ground into sauce and then add cuttlefish juice to make a "stone" look. But scooping it down has the feeling of unclogging the sewers.
The taste is also tasteless, or the previous rare goods are more delicious.
09/15 Fish "Al rescoldo"
Although Boragó's previous dishes that focused on Chile were more or less strange, the performance was excellent from the main course.
The first main course is the Chilean moray eel, which is fresh and delicious.
The accompanying seasonal flower sauce is also very nice.
10/15 grilled duck
Usually I don't like poultry in the main dish, but this duck, which has been marinated for a week with Miso, does a really good job.
Take only duck breast, which is usually not very tasty, and serve it with plum sauce and crispy plum leaves.
11/15 Lamb from Patagonia
I had been eating with a curious mentality before, and this roast lamb could be regarded as a sweep away the shadow of the previous "sewer".
The lamb produced in Patagonia has been roasted since 10 o'clock in the morning and has been roasted until now, with precise heat and perfect texture.
It only uses a little sea salt to season, and the fresh flavor of the sheep is completely brought out. The smooth and juicy texture in the mouth felt like it was still drooling.
Oh, and next to it is a side dish, a mille-feuille cake made with Patagonian cherry apples.
Halfway through the meal, the service brother asked: Do you want to try our sheep rack?
True fragrance.
In fact, you can come a little more, anyway, the last remaining is also wasted?
Why are patagonia's sheep so delicious? Probably for the following reasons.
12/15 Rock Strawberry dessert
The first dessert, speaking of strawberries, but why is it green? It turned out to be with Sketchberry Shrub (I don't know what it is).
If it's a dessert, I don't approve of it.
13/15 Ice Brulee from Atacama
The black caramel Bree is added with bitter plants from the Atacamagan Desert.
It is more to show the geographical features of the Atacama Desert and eat a strange thing.
14/15 Rose ice cream sandwich
The rose ice cream sandwich, along with the last dessert, is Boragó's signature dish.
The flower ice cream was still very good, and the combination of milk and floral fragrance was perfect.
Roses are the "old goods" of the previous year, with a rich aroma and a bit like eating flower cakes, but the texture is softer. (Going all the way to the other side of the world just to eat a flower cake?) ）
Both desserts are sourced from the Atacama Desert and combine to describe the geography of Atacama.
15/15 Cold glacier
Boragó's refreshments, which freeze mint in liquid nitrogen, are served with mist. The waiter said that if you swallow it, you will have the feeling of "dragon's breath".
After eating refreshments, I finally finished eating, and when I looked at the time, it was less than four hours.
Wine Pairing
Boragó is accompanied by a paired wine or non-alcoholic beverage.
Chile is also a major wine region of the New World, so all the wine pairs are produced in Chile.
Have a drink.~
Territory丨Technique
Although the restaurant places more emphasis on the local landscape and ingredients, the cooking techniques and techniques are also superb.
Eating at Borago is more about "eating" chile's natural beauty.
Take, for example, the desert region of northern Chile
Atacama Desert
Patagonia Bainei National Park丨 Magnificent glacier area in the south
Punta Arenas, Gateway to Antarctica
When you leave, take another look at the Patagonia roast sheep and see you again in the future.
Boragó
Address: Av San Josemaría Escrivá de Balaguer 5970, Santiago, Chile
Set menu: CLP 85,000, CLP 55,000 with wine and CLP 3,000 with non-alcoholic beverages