The story
In the town of Saint-Béron, Restaurant Le Pérou has established itself as a destination for authentic Peruvian gastronomy. The restaurant’s menu is a thoughtful exploration of Peru’s diverse culinary landscape, from the Pacific coast to the Andes and the Amazon.
The menu is a testament to the depth of Peruvian cuisine. Starters include a classic Ceviche tradicional, featuring fresh fish marinated in leche de tigre with sweet potato and corn, and a Causa de pollo, a layered potato dish with shredded chicken and creamy huancaína sauce. The kitchen also offers a contemporary Ceviche Le Pérou, where fish is flambéed and smoked over orange wood shavings. A Tiradito de Pulpo, inspired by Japanese-Nikkei influences, presents thin octopus slices with olive botija cream and avocado.
Main courses continue the journey. The Pescado Le Pérou pairs line-caught pollock with a trio of Andean grains (black quinoa, tapioca, bourbon) and a shellfish emulsion. The Lomo saltado, a classic chifa dish born from Chinese-Peruvian fusion, features flambéed beef tenderloin with soy sauce and rice. For a taste of the Andes, the Adobo de chancho offers slow-cooked pork belly in a fragrant adobo sauce with lentil purée. The Pulpo anticuchero, inspired by street-food anticuchos, presents grilled octopus with anticuchera sauce and a traditional corn tamal, finished with smoke under a cloche.
The dessert menu is equally inventive, with creations like Delicia de palta (avocado cream with camu camu sorbet) and Dulzura andina (purple corn pudding with pineapple sorbet). A selection of signature cocktails, including the classic Pisco sour and a non-alcoholic Chicha morada made from purple corn, complements the meal.
Le Pérou’s commitment to its craft has been recognized by the Michelin Guide, which recommends the restaurant for its authentic and refined interpretation of Peruvian cuisine. With lunch and dinner service, it offers a welcoming setting for both casual meals and special occasions.
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