Santiago, restaurants

Why going to Santiago? I would say that restaurants is a sufficient reason.
This is a description of the 3 best of this city, you can start to salive...

Update: It seemed obvious for us but maye not for everybody, those great restaurants might not be affordable in europe but here they are... An average excursion costs the same as a diner, everything is about choices and we made ours.

Restaurant Europeo.

The two starters, for Geert a home made smoked cerf/hert.
For Fanny, an octopus and scallops salad with candied paprika (that made her fall in love with this sticky animal, now the goal once she is back in corsica is to take a fork, jump in the water, catch this animal and make it grill...)
Accompanied with a Patagonia king crab and curry sauce.
The third is a simple but tasteful shrimps and coconut salad.

Geert's meal, beef filet stuffed with black truffe, served witn an amazing foie gras, kind of fried, i have never eaten such a fondante texture... and to make it really perfect, an echalottes/sjalotjes chutney on top.

Fanny's meal. A bar de ligne sauvage over a paprika fondue with champagne emulsion, black ink ravioli with shrimps filling. Just reading this makes hungry.

Undecent desserts...

Restaurant Astrid y Gaston

Known as the kings of the peruvian cooking. So we just had to try the degustation menu with the specialities of the house... The 4 starters are, from left ot right:
Potatoe stuffed with raw white tuna and herbs
Grilled jumbo shrimp in a quinoa crust, with lucuma purée and sesame
Fresh scallops in a spicy broath/bouillon and oignons fondue
The cebiche of lotte/zeeduivel with lime and a piece of sweet potatoe

First meal, the pasta: Pumpkin gnocchis in an herbal sauce with grilled shrimps and a delicious shells juice.

Second meal: The fish. Filet de congre with orange condiment

Third meal, the meat. Beef as the japanese community of Lima

Toetjes: a not so special riz au lait (rejane fait nettement mieux) but amazing ice creams, like biting in fresh fruits. here strawberries and mango.
A delicious and really sweet cream of dulce de leche
A toffee banana doughnut with crumbs and vanilla cream

Restaurant Puerto Fuy (sooo amazing but never never forget your camera there if you dont want to wait two weeks to have it back....)

Amuse bouche

Starters: Abalone capuccino

Langoustine/Lobster canellonis, texture of eggplant, tomatoes, goat cheese. Tomatoes espuma.

Mi cuit de foie gras with mango mousse

Meals: Bar de ligne with artichoke and tomatoes

Turbot with sesame foam, scallops cream, and japanese seeweed/algues with soy

Lamb in three ways: cotelette, cote et filet, served with sweet potatoes mash, and an amazing onions creamy compote.

Poppy seed parfait / parfait de graines de pavot, with a pineapple carpaccio, lime ice cream, basil ice cream and pina colada fragrance.

To finish, declinaison of chocolate... White, dark, bitte, milk. Mousse, parfait, fondant, glace, gateau, soufflé.
Il y en a pour tous les gouts. Add to this a really raffinée physalis ice cream and paradise is reached