Presentation
Offal from the pampas
Sponsored by Argentina
In Dante's words, this itinerary can be summarised as 'From the Tasca to the Bodegón, and from the Bodegón to Haute Cuisine'.
Argentine cuisine is founded on a fusion of techniques and flavours that reflect the country's geographical richness, cultural heritage, and migratory trends throughout history.
One of the most influential migratory movements, which is still present in contemporary culinary practices, arrived with the European waves of migration in the late 19th and early 20th centuries. Immigrants brought their domestic and tavern culinary traditions with them, and in Buenos Aires these traditions evolved into bodegones. Between 2000 and 2011, local chefs adopted Spanish techniques, methods and philosophies such as deconstruction, the enhancement of the sensory experience and culinary research, reinterpreting them in a local style. Thus, the traditional bodegón evolved into the Argentine haute cuisine restaurant, combining the emotional memory of home cooking with technical precision and contemporary aesthetics.
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