Tribute to Peru: Physalis peruviana Foodpairing at Mistura
Sang-Hoon Degeimbre of l’air du temps and Foodpairing were invited to the yearly culinary congress in Peru, Mistura
As a tribute to all the marvelous ingredients Peru offers, San made a new dish based on the Foodpairing analysis of Physalis (also named Cape gooseberry of Aquaymento in Spanish).
San selected strawberry to join the Physalis in a drink. Beef, crabmeat, soy sauce and quinoa were combined in meat balls to join the drink. This movie gives you a quick overview of the recipe.
We also analyzed other Peruvian ingredients like Camu Camu, Lucuma. Foodpairing trees you can find here
