Peru

P1020453IMG_0011We organize a Yearly Culinary Adventure to Peru, a sample itinerary of our Culinary Adventure, all under expert Leadership and Culinary Talent, offering only the Best Peru can give!

Testimonials from our participants:
“Peru! The experience of a life time. Lima, Machu Picchu, Cusco are names that resonate throughout the world. But the logistics in a foreign country can be overwhelming, leading to stress and destroying the experience. With the Gourmet Consulting Group’s tour all the stress and worries were alleviated. It was like being on a family holiday with. Fantastic guides shared their knowledge, expertise and enthusiasm for the food and the country. Transportation was seamless Unbelievable meals seemed to magically appear -at fantastic restaurants or in fields under tents prepared by local chefs. From a Pachamanca banquet beside a tranquil lake, supervised by one of Peru’s best chefs, to the sophistication of one of the world’s top ranked restaurants in Lima, we feasted, laughed and thoroughly enjoyed our “family” holiday with the Gourmet Consulting Group Team”

Alan Duncan, Dean of School of Business at University of Prince Edward Island, Canada

Peruvian food is one of the top trending gourmet cuisines as well as travel destinations in the world. Not only is he passionate but extremely knowledgeable about the cuisine and we felt like special guests, not tourists!  We got to experience a full gamete from fine dining to a specially prepared pachamanca banquet lakeside high in the mountains. It was a trip where we ate some of the ‘c’s – ceviche with the amazing local sweet limes, cay (guinea pig), causa ( kind of potato), chicha morada (drink made from purple maze) and even chifa (Peruvian term for Chinese food) – oh and a few of the  ‘p’ word, pisco at the beginning of every meal which is made from fresh grapes.  We never ordered a thing yet were always surprised and delighted with the wonders arriving at our table selected  and prepared for us by the talented Peruvian chefs. We had a number of hands on entertaining adventures providing an appreciation of the local culture in the Andes and he had us digging for potatoes by hand, picking vegetables, chewing cocoa leaves and even dancing in the fields”
 

Linda Duncan, Executive Director
Mussel Industry Council of North America, Canada

We offer the following Culinary Adventures:

Peru Gourmet Adventure

– Peru Pisco and Ceviche

– Peru Cacao and Amazonia

Sample Itinerary for our Gourmet Adventure, every year we offer a new itinerary, as new Restaurants open and Upcoming Chefs open their doors to host us in their restaurants.

Day 1
ARRIVAL TO LIMA
PM Arrival to Lima Airport. Accommodations this evening are at The Costa del
Sol Hotel in the Airport of Lima.
Day 2 LIMA CUSCO VALLE SAGRADO
Wake up call at 6:30 AM
7:15 AM Breakfast at Hotel, briefing and introduction to our week
of Culinary Adventure.
8:30 AM Check in Airport to flight to Cusco
9:30 AM Flight to Cusco
11:00 AM Arrival to Cusco, then travel to the Sacred Valley of
the Incas through Sachayhuaman, light picnic lunch admiring the
fortress with its enormous blocks of rock, weighting 125 tons and
joined perfectly without using mortar. Enjoy a Coca Leave Tea and
Lemonade with Muna that will help you climatize. Then continue
our Journey to the Sacred Valley of the Incas through the Pisac
Market. Check in Casa Andina Private Collection, rest and relax
B/L
Day 3 MACHU PICCHU
Wake up call at 5:30 AM
Breakfast at Hotel then departure at 6:35 AM
Train departure 7:05
Early morning departure to train station at Ollanta, to board
Vistadome train to Aguas Calientes
Visit Machu Picchu, the Lost City of the Incas Since its
discovery in 1911, Machu Picchu has not ceased to arouse the
interest and admiration of people from all over the planet. Few
works made by mankind fit into their natural surroundings
so harmoniously. Only on few occasions has the human ingenuity
achieved such heights. From here, the epithet
“marvelous” falls short when applied to this work of the Inca
Civilization and to the beauty of its imposing natural scenery.
Lunch at Santuary Lodge buffet
Return to Ollanta at 2:30 PM, walk through Ollantantambo, quick
refresh at hotel and 9pm Dinner at El Huacatay with Chef Pio
Velasquez
B/L/D
Day 4 LAMAY
9:00 AM wake up call, breakfast and departure to LAMAY, for a
journey that will feature the basics of Organic Farming,
interacting with local farmers and its products, sharing a
communal kitchen while preparing local foods with ingredients
from farm to table, featuring ducks, guinea pigs, and more,
Day 5  MARAS – CUSCO
8:00 AM Wake up Call
9:00 AM Breakfast at Hotel
Visit to Maras, a picturesque town, and its closer salt mines
from the Inca era that are still worked today.
Then visit archaeological site of Moray composed of a series of
concentric agricultural terraces, some as deep as 150m.
This is thought to have been a large agricultural laboratory
where the Incas were able to create different microclimates to
grow a large variety of crops. We will enjoy a “huatia” and
“Pachamanca” for lunch at Laguna de Piuray with Chef Pio, Learn
all about Native Potatoes and local ingredients. Interact with a
family of weavers typical from the Chinchero Area continue the
way to Cusco. This mythical and legendary city makes you recover
the lost pleasure of walking aimlessly, of watching people, of
imagining mysterious events in remote times. Check in Casa Andina
Private Collection Cusco B/L
Day 6 CUSCO
8:30 Wake up call
Breakfast at hotel
Cuzco – Koricancha – Santo Domingo, the spectacular Cathedral and
the Church of La Compañía (Order of the Society
of Jesus) Guided tour of San Marcos Market.
Lunch at Quinta Eulalia, visit Sachayhuaman, Qenko and
Tambomanchay or just relax, dinner at La Cicciolina Restaurant.
B/L/D
Day 7 LIMA
7:30 Wake up call
Breakfast at Hotel
8:15 AM Departure to Cusco Airport to Flight to Lima,
9:30 AM Flight to Lima
11:00 PM Arrival to Lima
Guided Visit Museo Larco Herrera then Lunch at ‘El Cafe del
Museo” a Gaston Acurio restaurant, with an introduction to
the Peruvian Coastal Cuisine and Limena. Transfer and Check in at
Hotel and rest and relax.
6:00 PM Pisco Tasting, Pisco Sour Making lesson.
7:30 PM Dinner at MALABAR with Chef Pedro Schiafino, in San
Isidro. B/L/D
Day 8 LIMA
8:30 AM Wake up call
Breakfast at Hotel
9:30 Guided visit to el Mercado de Surquillo, and Mercado de
Productores San Isidro.
12:45 PM Lunch Ceviche,
3:00 PM Hotel return – RR
8:00 Dinner, CHIFA, Peruvian Chinese food B/L/D
Day 9 LIMA
Saturday April 3 2010
Cordon Bleu Cooking Class
10:00 AM HANDS ON COOKING CLASS and Lunch at “Le Cordon Bleu”
School of Gastronomy where you will be able to
prepare an authentic Ceviche de Pescado and Lomito Saltado, two
of the most traditional Peruvian dishes.
Free afternoon, evening tour of Center of Lima.B/L
Day 10 LIMA
Sunday April 4 2010
Breakfast at hotel and checkout, free day, most airlines return
during the evening to the US. B/L
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Peru 2013 HD from Taranta Restaurant-Jose Duarte on Vimeo.