Haute Cuisine: Meat, Fire and French Cuisine
A huge wild boar painted on the exterior wall of the restaurant turned this corner into an icon of San Isidro. This icon is called Bestia and #AMEXFORFOODIES invites you to live this unique experience. This evening's proposal, led by chef Nacho Trotta, who is famous for smoking food, aging beef, and fire, is combined with the highest French cuisine by Charly Forbes, from L´Atelier Bistro. These two chefs have a close relationship, since Charly has been Nacho Trotta's mentor during his professional development. This evening you will witness a unique reunion of two chefs and the combination of the wild and exquisite style of Bestia with the most distinguished flavors of the streets of Paris, brought by L'Atelier Bistro. An exclusive proposal in just one menu.
Date: December 11th, 2019
Place: Buenos Aires
Address: Primera Junta 702, San Isidro
Time: 8:00 PM
Menu: $1800 pp (wine pairing included)
Chef Nacho Trotta was born in Buenos Aires, Argentina. He studied at the Argentine Institute of Gastronomy (IAG for its Spanish acronym) and worked in different restaurants in Buenos Aires. Later, he traveled to New York and continued his studies at the French Culinary Institute. He worked in New York as an intern at Opia restaurant, and he also worked in Spain with Martin Berasategui, a three-Michelin-star chef. He then traveled to San Francisco, where he worked at Chiaroscuro, restaurant which was nominated that same year for a Michelin star, among other awards. In Buenos Aires, he worked at Tarquino for two years as head chef with chef Dante Liporace, which was ranked number 16 of Latin America’s 50 Best Restaurants. Alo's Bistro was the last restaurant where he worked before opening Bestia, and it was also where he met Alejandro Feraud and Alejandro Luchetti, his current partners at Bestia. He is currently head chef at Bestia.
Charly Forbes is one of the greatest exponents of French cuisine in Argentina. He studied at Mausi Sebess Cooking School, in Buenos Aires. While working at Granda Bistró, he found the inspiration that would take him towards that style of cooking, always aiming at the highest gastronomic level together with the flavors and aromas of French Provence. During his cooking journey, he worked with Darío Gualtieri at Armani Caffé, and with Rodrigo Sieiro, current chef at Warnes restaurant. He created L'Atelier Bistro 15 years ago with his wife, Verónica Morello, who he met while working at Granda Bistró. As they both had training on French cuisine, they decided to open their own place following the style that best identifies them. Forbes still cooks there every night. He does not define himself as someone who follows recipes step by step. He is constantly trying new ideas, looking for innovation in his dishes and following his intuition when combining traditional dishes with different ingredients to create the most exquisite French flavors.