COLLABORATIONS

7 & Glenlivet

Production desing: fff & martin alzamora / chef: ricardo martins / photo: felipe soto & pocho cáceres / art: soto / Production desing: fff & martin alzamora / chef: ricardo martins / photo: felipe soto & pocho cáceres / art: soto / Production desing: fff & martin alzamora / chef: ricardo martins / photo: felipe soto & pocho cáceres / art: soto /

titulo – mise en place

After visiting José’s workshop, and picking Marroquin we met Ricardo Martins at Seven lighting a lucky strike after the other. He’s restaurant has a flawless atmosphere with some art of my friends art hanging on the walls. He introduced us to the Pernod gentlemen, who invited us to collaborate on Glenlivet-sponsored projects with him.

anibal

Seven, like a ship over seas has a diverse and unrepeatable crew each contributing to its culinary success. Chef Martins, the captain, creates innovative flavor combinations: kimchi paste with pork feet, prunes and sashimi fish cuts, some of the most authentic dishes in Lima.

titulo – mise en place

Glenlivet’s ambassador, Angel Solorzano, a skilled cocktail maker, emphasized the significance of drinks in a great banquet while working hand by hand with Martin. Carrots, vongole (small pacific tasty clams) and lots of umami were in display to brew with cocktails. As Ziggy Stardust sang to spiders lost in mars, making more pics with Richi we discuss a book idea

anibal

Martin’s preference for balance over taste in food can be likened to a musical score. High notes represent spice, bitterness, and savory flavors, while low notes signify sweetness and acidity. The way he creates a dish is full of music.