A collection of dishes from my travels all over the world
Découvrez quelques plats sortis de la cuisine de Nancy pour vous mettre en l'appétit !
Organic black quinoa form the Andes, with veggies and mature goat cheese
This dish is made with Organic Flour from Maule Region, used squid ink to dye it black, its stuffed with Wild caught Fish from our vast coast and organic marigold (Calendula officianlis)
Organic mixed meats and withe quinoa kebab with yogurt drink mixed Coriander and mint raita
Seaweeds come from Puerto Eden and Potaotes from Chiloe. Porque is free range from Parral
Southern Chile seafood, in a small bite size empanada dipped in Mint Coriander Chutney
I have absolutelly nothing to say about this... HAVE TO TRY IT!!!
Indigenous raw cereals are mixed on rie dough for this wonders
Ethnicall Super Spicy Dinner le 29/12/2014
This was such a fun way to experience Santiago! My boyfriend and I joined Nancy on her rooftop deck with a gorgeous view of the city and enjoyed a lovely meal over several courses. The food was great, but even better was the chance to talk to Nancy, who is incredibly vivacious and open, and to learn about the experiences and perspectives of a person who has lived their life in Chile. It was so much better than just going to another restaurant. Highly recommended!
par Kristin S.