September 24, 2018
I’m really looking forward to cooking at CUT at 45 Park Lane. I’ve enjoyed dining there a couple of times, so to come back and be a part of what they’re doing is a real draw for me. As an Argentinian, I’m passionate about serving only the finest quality meat, something CUT is already famous for. What will be different is my own unique menu for the event and special way of preparing steak.
I’ve had a fascination with fire since I was a child. Growing up in Patagonia I spent a lot of time outside around a fire. It’s something I’ve always associated with happy times and eating well with family & friends. Today this still rings true for me and undoubtedly brings out special qualities in my cooking. Having classically trained in French haute cuisine, I became determined to find my direction and cooking with fire was instinctively what I chose.
If you think about the Argentine gauchos on the pampas, their lives revolve around fire too. It’s how they cook all their meals. Their vegetables are particularly delicious as they cover things like sweet potatoes, bell peppers and beets in the fire’s ashes, cooking them gently until they are soft and smoky.
For me there are two ways to cook steak ‒ either really fast on a high heat or very, very slowly at a much lower temperature. The rib-eye I’ll be serving at the event will be cooked for ten hours to ensure it’s wonderfully tender. So when the menu says slow-cooked we really mean it! I’ve chosen to serve Rubia Gallega rib-eye steak, as this breed has the most incredible fat and flavour. You’ll also discover my own chimichurri sauce.
In addition to steak, one of my favourite things to eat is the humble potato. They seem such a simple ingredient but there are so many different varieties and lots of versatile ways to serve them. The key is to choose the right variety for how you intend to cook them. My pop-up menu will include smashed crusty Andean potato with smoked butter caviar; it’s one of my signature dishes.
The most important thing is patience, especially if you’re cooking steak the way I’ve described. I recommend pulling up a chair and grabbing a glass of wine so you can relax but keep a constant vigil on your cooking. I’m bringing my own grill and charcoal supplies to London to make sure I get the flavours and grilling technique just right. We’ve also arranged a selection of delicious red and white Argentinian wines from Bodega Catena Zapata to be served at the event.
In addition to steak, one of my favourite things to eat is the humble potato. They seem such a simple ingredient but there are so many different varieties and lots of versatile ways to serve them. The key is to choose the right variety for how you intend to cook them. My pop-up menu will include smashed crusty Andean potato with smoked butter caviar; it’s one of my signature dishes.
I think every meal should be about being together, taking your time and swapping stories. People remember how you made them feel as much as they remember the food. I trust the pop-up event will be enjoyable for all these reasons, do come and join us.
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