Each episode has a theme: Creole Adventure It starts at ´La Escondida¨, a traditional Carlos Keen grill and then heads to Nuestro Secreto at the Four Seasons Hotel, where Patricia Ramos reverts traditional native recipes.
The second episode wraps us in the atmosphere of a classic cantina italian, Yiyo el Xeneize, and ends in a more hipster version, La Vermutería. Then comes the turn of the Buenos Aires coast: the route begins in Chichilo, a must-see for Mar del Plata gastronomy, and takes us to Luna Roja, in a reversal of the seafood cuisine.
The french adventure part of a traditional Gallic sweet, the macaroons, in the temple of this type of gastronomy: the patisserie of the Duhau hotel. When it’s time to revert, Bruno Gillot makes his appearance in his redoubt L’Epi Boulangerie.
And the tour is coming to an end when it approaches the melancholic banks of the Rio de la Plata: Delta Adventure part of Danilo and ends at the Victorian Villa Julia mansion, facing the brown waters of the Luján River. The full orchestra finale brings reminiscences of the Motherland: Spanish Adventure part of the Sagardí potato omelette and takes us to Burzako, where the hand of Koko Egozcue gives it a touch of modern Basque cuisine.
Tefi Russo defines herself as “a cheeky cook”. In 2012 she created Inutilísimas, a digital space where she shares simple, delicious and homemade recipes with a clear objective: to encourage people to cook. In these 10 years, she has always been faithful to her philosophy, she has achieved a community that today exceeds a million people who follow her daily on her Instagram and other social networks. Sony Channel, in its new docu reality show Argentina Gastronomic Adventure, summons her to guide its viewers through some of the most relevant gastronomic proposals of the province of Buenos Aires, and to hear the voice of the most innovative chefs and cooks who They guard the legacy of traditions.
“For me, the challenge of directing Aventura Gastronómica Argentina for Sony Pictures means leaving my comfort zone. Encouraging me to stand side by side with renowned chefs side by side, sharing cooking, adventures and recipes. Getting out of my comfort zone because it’s completely opposite to how I’m used to working. I always do it recording in the same location, with a format that we already have oiled for the brands. This was kicking, it was getting into markets, factories, kitchens, refrigerators, neighborhoods. It was going to the sea, to the river, to the field,” Tefi said.
How do you prepare for the challenge of being in charge of Aventura Gastronómica Argentina? What program are we going to meet?
We are going to find a program that has the intention of awakening that restlessness in the kitchen. Whether to make traditional dishes. To make reverted dishes or to go out to eat and buy from direct producers. All this adds up a lot for the local gastronomy.
A program where 6 great chefs will accompany me during the adventure of each chapter. Landscapes and stories around food. A very different profile in each episode, not only because the theme of each one makes it different, but also because the imprint of each chef, each place visited and each dish, mark a different story.
Source: Ambito
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