Gourmet Patagonia and Hotel Enjoy Pucon are brilliant with the recipes of the Best CookBook of the World

As part of the celebrations of Mother's Day, Gourmet Enjoy Patagonia Pucon Hotel offered the best recipes from the book Food Patagonia, recent winner of the awards.

Rodrigo Durand, executive chef of Gourmet Patagonia, visited the premises of this luxurious hotel and shared their experiences with the culinary team led by chefs Rodrigo Vergara Muñoz and Carolina.

Those attending this culinary demonstration commemorative Mother's Day preparations were able to enjoy innovative and seaweed cake with chocolate mousse cranberries and feta cheese flan.

SUCCESSFUL PRESENTATION OF PATAGONIA GOURMET IN ANTOFAGASTA

A great tune with the public reached Antofagasta Gourmet Patagonia team during his recent visit to the International Book Fair Zicosur 2012.

The presentation of the Best Book World Gourmet aroused regional interest in learning more about Patagonia and its food culture. Among those attending the presentation of this award-winning work noted local writer Hernan Rivera Letelier.

This visit to Antofagasta also marks the beginning of gastronomic research in the Atacama Desert and Altiplano of Chile.

THE BEST BOOK GOURMET THE WORLD, IS PRESENTED TO SUCCESS IN THE CHILEAN CAPITAL

With large crowds Gourmet Food Patagonia Patagonia presented the book. Region Rivers, Lakes and Chiloé in the book fairs of the towns of Florida and James respectively.

The massive turnout might appreciate this masterpiece was recently honored as the Best Book by Gourmand World Gourmet International.

During the presentation will share details of culinary research and stressed that this experience is an alternative for sustainable development in Patagonia.

The presentation was complemented by a culinary demonstration by Chef Durand and his assistant Rodrigo Estrada Hannibal. In this instance we used the Ventus Imega kitchens and refined products from Patagonia.

World Champions, highlighted in Gourmand Magazine

The latest edition of this prestigious culinary magazine focuses on the activities of the Paris Cookbook Fair 2012. During the festivities devoted to the culinary book, the main exponents of world gastronomy gathered in the City of Light.

In the contents of this publication highlights the award for best book of world culinary obtained by Gourmet Patagonia on pages 19 and 20. Just click on the photo of the champions of the world can access the official video of the award.

Gourmet Patagonia, is part of the Club of Friends of Le Cordon Bleu

While in France, the team made ​​history Gourmet Patagonia for the Chilean cuisine and offered a master class Patagonian cuisine at Le Cordon Bleu Paris. Founded in 1895, this prestigious French Academy has offices worldwide and sets the global culinary trends.

Besides the presentation of the award winning book Patagonia Cuisine, recipes were taught as Suck Patagonian crab, Chilota Casserole, Chocolate Cake with Blueberry Mousse Cochayuyo and Valdivian with Marzipan. All these preparations were harmonized with the best wines, beer, pisco and Chilean waters.

This Patagonian cuisine master class attended by outstanding professional faculty and students of Le Cordon Bleu. Special guests attended diplomatic representatives of a wide range of countries, who enjoyed the flavors and aromas of the end of the world.

Following the presentation the team was awarded Gourmet Patagonia as permanent members of the Club of Friends of Le Cordon Bleu.

Patagonia beers shine in Paris Cookbook Fair

Within the official activities of Paris Cookbook Fair, Gourmet Patagonia presented to an international audience Patagonian beer with special emphasis on the quality of Kunstmann Beer.

In charge of Francisco Fantini, the presentation highlighted the qualities of this beer Valdivian the importance of water, delicate processes, the tradition of recipes and festivals celebrated around the beer.

Cranberry Kunstmann Beer was what was most popular among the attendees, who appreciated the balance of flavors, fruity fragrance and health benefits.

For the first time ever Chile has won the international competition that highlights the best culinary books of the world. The award ceremony was held at the Theatre Les Folies Bergere of Paris and the book Patagonia Cuisine of Gourmet Patagonia was awarded as the best culinary book of the year according to Gourmand World Cookbook Awards.

This traditional competition involves more than 30.000 books from 163 countries. This award makes Chile the second Latin American country to obtain this important recognition. In 2008 Peru won the same award with a book of Chef Gastón Acurio.

For Francisco Fantini, chief editor of Gourmet Patagonia, this award encourages knowledge about Patagonia and ensures that more people commit with its protection. “It’s very important that the world has understood that Patagonia is a natural heritage that belongs to mankind. The Patagonia Cuisine book is the consequence of a passionate research that we decided to express in the form of an art master piece. Fortunately more and more people are interested in traveling to Patagonia and enjoy the healthy experience that offers its cuisine”, states the Chilean journalist.

The publisher Gourmet Patagonia is part of the social movement that has flourished in Chile to make the country a more fair and a more commit place towards environment. This team of young professionals, as in other part of the world, believes in the sustainable development of natural resources. “We are part of a global generation that works for a smart development of cultures”, said Fantini.

On Monday the team of Gourmet Patagonia will make a presentation at Le Cordon Bleu París where they will offer a master class of Patagonian Cuisine. During this activity some Patagonian recipes are going to be presented in harmony with the best Chilean wines, beers, piscos and waters. This demonstration instance will gather teachers and students of this prestigious academy, as well as diplomatic representatives of a wide range of countries.
For more information visit www.gourmetpatagonia.cl or mail to contacto@gourmetpatagonia.cl

GOURMET PATAGONIA, STAR IN PARIS COOKBOOK FAIR

  The book Patagonia Cuisine. Rivers, Lakes and Chiloe District is one of the finalists to be the best book in the world Gourmet Gourmand World Cookbook Awards. In this event involved more than 30,000 books from 170 countries. The award ceremony will be March 6 at Theatre Les Folies Bergere in Paris.

After the awards ceremony will be held on Paris Cookbook Fair between 7 and 11 March. Book devoted to gastronomy, this traditional calls the most influential world cuisine. The organization provided a double Gourmand International Trade Stand at Gourmet Patagonia to exhibit its award-winning book and show the best of Patagonian cuisine.

As part of the official activities of the Paris Cookbook Fair, Gourmet Patagonia has planned the book launch Patagonia Cuisine, Rivers, Lakes and Chiloe District on March 7. The next day the same book is presented in harmony with beer Patagonia.

HIGHLIGHT AONNI MINERAL WATER IN NEW EDITION OF PATAGONIA GOURMET

In the next edition of the book Food Patagonia. Magallanes and Antarctic Mineral Water will highlight Aonni as a benchmark for regional cuisine. In the contents of this publication shall be noted the natural process of extraction and suggest harmony of flavor and aroma with the Patagonian recipes.

From the Strait of Magellan, this mineral water springs are fed by the glaciers of Freshwater Bay. Extremely healthy for the body, Aonni Mineral Water is a testimony to the purity that reigns in the end of the world.

RODRIGO DURAND, NEW GOURMET CHEF EXECUTIVE OF PATAGONIA

After working in the most prestigious kitchens and hoarding have traveled the world aromas and flavors, Rodrigo Durand joins the team as executive chef at Gourmet Patagonia.

The mission of this professional 33 years will bring to the table the recipes and the most outstanding products that appear at award-winning books Gourmet Patagonia.

We talked with Rodrigo and these are his impressions when this gastronomic adventure has just begun.

What was your motivation for the team Sumarto Gourmet Patagonia?

After working with leading professionals and the best places, I feel that it is time to begin a new adventure that offers me more creative freedom and better prospects for development.

It also motivates me a lot being able to become a culinary ambassador of Patagonia and promote food everyone is noted for its purity and quality.

What are your first steps as executive chef of Gourmet Patagonia?

The first step is to design and plan a catering service inspired by the books. To my mind are the given conditions to move from paper to the table and thus make more people aware of the benefits of the Patagonian cuisine

In a first step we will develop events, trainings and seminars on Patagonian cuisine. In all these activities the goal is proving that people know and learn eating.

In your opinion, why Chilean chefs dare not yet the Patagonian cuisine?

Most Chilean chefs dare not work the Patagonian cuisine ignorance. Fortunately Patagonia Gourmet books come to remedy this situation because they provide the knowledge necessary to develop this regional cuisine.

In Chile we must understand that local cuisines are a cultural phenomenon. Our cuisine is not only products, as some say, but also is the most pleasant of a multicultural country.

BOOK PRESENTATION IN PARIS COOKBOOK FAIR HAS A DATE

The book launch at the Paris Patagonia Cuisine Cookbook Fair was scheduled for Wednesday, March 7 at 13:00 hrs. This exhibition is devoted to book the most important culinary world and this time be held at the event will center 104 of the French capital.

The book launch Patagonia Cuisine is part of the activities of the International Food Show and is expected a large turnout as this book is a finalist in the Gourmand World Cookbook Awards.

Besides the presentation of the book by journalist Francisco Fantini, Patagonia Gourmet chefs cooking for the world to know the flavors and aromas of the Patagonian cuisine.

"GASTRONOMY PATAGONIA" NOW ON THE PODIUM TO BE THE BEST BOOK WORLD GOURMET

Gourmet Patagonia has begun the best way to 2012. His new book "Gastronomy Patagonia / Patagonia Cuisine" is already among the three finalists to be the best book in the world Gourmet Gourmand World Cookbook Awards.

In this edition of the contest participants will learn the culinary world March 6 at a gala to be held in the traditional Parisian theater Les Folies Bergere.

After the awards ceremony, the delegation will travel to Patagonia Gourmet Paris presented the award at the Paris Book Fair Cookbook. In addition to this editorial presentation will be offered a gastronomic show highlighting the best products in the Chilean Patagonia.

More culinary books more than 30,000 books from over 170 countries. The winner
Chilean Patagonia can be found in www.gourmetpatagonia.cl

GOURMET PATAGONIA INTRODUCES NEW BOOK ON RADIO ONE

On "By Country" Radio One journalist Francisco Fantini shared details of the new publication of Gourmet Patagonia along with radio host and chef Sergio Cancino Xavier Zavala Restaurant Infante 51.

NEW BLUEBERRY BEER KUNSTMANN BORN OF THEGASTRONOMIC BOOKS OF THE CHILEAN PATAGONIA

Kunstmann Brewery has just released his new creation, Heidelbeere or Blueberry Beer. This brand new range of Kunstmann Beer is the result of research that supports culinary gourmet Gourmet books Patagonia.

In order to link the regional production of cranberry with the high quality of the beer Valdivian Armin Kunstmann opted for this fruity beer with health claims for its high content of antioxidants and vitamin C.

With an alcoholic strength of 4.8 second, this ale offers a delicate cranberry aroma that blends seamlessly with the benefits of water Valdivia. From captivating amber, this beer is a new success of Armin Kunstmann Valdivia it continues to consolidate as the brewing capital of Chile.

GOURMET PATAGONIA IN WATER GUIDE RELEASE 2011

Marcelo Pino, recently voted Best Sommelier of Chile, presented the new version of the Guide to Water 2011. In this event, attended by expert tasters with water producers, Marcelo Pino unveiled his latest work which classifies waters Chilean, Argentine and copies of the most recognized worldwide.

Puyehue Mineral Water was one of the most awarded brands in this presentation. In the last title of Gourmet Patagonia, the book "Gastronomy Patagonia / Patagonia Cuisine" regional recipes with suggested wine pairings with Puyehue Mineral Water, an icon of purity in northern Patagonia.

Gourmand World Cookbook Awards 2011:
Book "Gastronomy Patagonia" represents Chile in global competition

For the second consecutive year the contest Gourmet Patagonia wins national award for best gastronomic publications in the world. This distinction, which recognizes the book "Gastronomy Patagonia / Patagonia Cuisine" as the most outstanding in Chile, allows this editorial dispute the prize for best book in the world Gourmet Gourmand World Cookbook Awards 2011.

This deluxe edition, written in Castilian and English, historical and cultural contextualization of Patagonia culinary maps of each area, local recipe pairing suggestions, reviews of food production, information on destinations and exclusive pictures that illustrate the beauty of the world.

This book is presented, including gastronomic exhibition, Cookbook Fair in Paris 2012. This event will be held in March in the French capital and summons the foremost exponents of world cuisine. The book "Gastronomy Patagonia / Patagonia Cuisine" is now available in www.gourmetpatagonia.cl

The book "Gastronomy Patagonia / Patagonia Cuisine" with the participation of important regional entities such as Kunstmann Brewery, Cecinas Llanquihue, Puyehue Mineral Water, Hotel Puyehue Lake Theater and Culinary Association of Los Lagos (gills). In the content development also took important national companies such as Viña San Pedro Tarapacá Group, CCU, Chile and Radio Pisquera ONE. All these companies are committed to the sustainable development of the Chilean Patagonia.

"CHILEAN PATAGONIA PAIRINGS" was held successfully in Vina Tarapaca

28 and September 29 were made on the technical "Chilean Patagonia pairings" in Viña Tarapacá. During this event were determined to be suggested as wine pairing recipes upcoming book "Eating Patagonia. Region's rivers, lakes and Chiloé. "

During this activity Patagonian recipes were tasted in harmony with the best wines of Viña San Pedro, Viña Tarapacá, Viña Misiones de Rengo, Viña Santa Helena and Vina Altair. "Pairing Chilean Patagonia" was attended by sommeliers, chefs and journalists.

Patagonian Recipes prepared for evaluation were prepared by Patagonia Gourmet kitchen team together with students from the School of Gastronomy at the University of the Americas.

MASSIVE GOURMET PATAGONIA PRESENTATION IN ECHINUCO

As part of the official activities of the Chilean Encounter with Our Food (ECHINUCO), Patagonia introduced Gourmet culinary books of Chilean Patagonia in conjunction with the assembly of Patagonian recipes.

This activity took place in Bicentennial Park, the Municipality of Vitacura and had a massive turnout eager to learn more about the Patagonian cuisine.

During the presentation Fantini Francisco journalist, editor of Gourmet Patagonia, stressed the importance of Chilean Patagonia and strengthen world-class dining destination.

Parallel to the presentation, some of the recipes prepared that contains the publication Patagonia. In the kitchen arranged on the stage wore Gustavo Mazuela chefs, Rodrigo Duran and Jorge Luksic. These outstanding chefs Huepe offered traditional preparations, wild boar and deer. People Pilolcura Bay also attended the tasting exquisite black edge wild oysters. Marriage of these recipes as guests enjoyed Patagonian Kunstmann Beer, Pisco Control C and Mineral Water Puyehue.

CUISINE EXPEDITION AROUND THE LAKES REGION

The editorial team at Gourmet Patagonia, made by journalist and designer Francisco Aldo Fantini Bruzzone, toured the Lake District by collecting images and stories which will include the forthcoming book gastronomic northern Patagonia.

Among the activities highlighted in the photo sessions in regional recipes Angelmó Aurora eatery in the Hotel Termas de Puyehue, at the Hotel Cabañas del Lago Puerto Varas and Llanquihue Cecinas factory. Also interesting were interviews with local food producers and chefs Gourmet Regional Association of Los Lagos (gills).

GOURMET PATAGONIA shines at Espacio Riesco

As part of the activities of Food and Service Area, the largest food fair Chile, Patagonia introduced Gourmet culinary books of Chilean Patagonia before an audience composed of the most prominent of the area.

This presentation editorial journalist Francisco Fantini was complemented by a tasting of the Gourmet kitchen team to have participated in Patagonia outstanding students of the University of the Americas (UDLA).

Regional recipes offered in the tasting part of the forthcoming book gastronomic northern Patagonia. Within highlighted the wound preparations of wild boar sauce with sour cherries, tortilla urchin, marzipan and almond cake rack and kollof with chocolate.

PISCES TALK IN UNIVERSITY OF THE AMERICAS

In order to find the harmonies between the Patagonian recipes will be published in the next book and the best pisco in Chile, the sommelier Claudia Olmedo, author of 40 degrees, gave a technical talk Gourmet Patagonia team and students of University of the Americas.

The activity was centered in the history of pisco, the distillation process and its attributes as a marriage in gastronomy. Attendees could also enjoy variety of domestic pisco tasting it merged with the Patagonian baking recipes appear in a forthcoming book Gourmet Patagonia.