La Cofradia

After a 7-year experience in the kitchen of Las Brujas de Cachiche, chef Jean Paul Desmaison -teaming with his brother Jean Pierre and friend Lucho Cisneros- decided to give birth to his own project.

Launched in 2000, La Cofradía was an immediate success: American magazine Gourmet considered it among the top 5 South American restaurants of its category, while in 2001 it won an award (best presentation creative cuisine and culinary art) in the International Gastronomic Festival. Although their cuisine had initially a marked Mediterranean influence, it has naturally evolved to become a creative fusion of Peruvian and International.

Their creative talent has produced 6 different tiraditos this season, including one in which the marinated sea bass cuts are accompanied with mandarins and coriander sorbet, and a Russian-style tiradito made with salmon, vodka cream and caviar.

Another stars in the menu are the aubergine carpaccio, the foie gras roasted in raspberries and red wine, the risotto del Cófrade (chilli pepper risotto with lobster), and the baked lamb with rice and purple corn. And for the perfect finale, a pumpkin cold mousse with caramel and nuts.

The restaurant is located in a sober and minimalist building, specially adapted by renowned Peruvian architect Jordi Puig. A branch of the successful restaurant should open next spring in Coral Gables, Florida.

Open Mon-Fri 1pm-4pm and 8pm to midnight Sat 8pm to midnight

Credit V MC Di AmEx

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