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On strong fire
Author's emotional cuisine Palestine 1167, Palermo.
CABA.
Telephone(11) 6593-7026
Hours Wednesday, Thursday, Friday and Saturday.
Dinner.
Only with prior reservation.
Instagram @afuegofuerterestaurant
Average price per person
Julio Cesar Lunghi Mazzieri is a marketing graduate
who a decade ago made the decision to abandon statistics and strategies to
dedicate himself, body and soul, to gastronomy.
Good taste was always an important part of his life.
As a child he fully enjoyed memorable and recurring family meals, populated with comforting recipes.
Years later, life and work took him to France, a land of great products and charismatic chefs.
During his stay, he found out about the existence of a
cooking course for foreigners offered by the prestigious École Ducasse.
He signed up right away.
He clearly perceived that this would be his future path.
There he understood the extraordinary importance of fire, theorized by the French philosopher, anthropologist and ethnologist Lévi-Strauss, in the evolutionary process of food.
How the restaurant A Fuego Fuerte came about
Tableware from A Fuerte.
He returned to Argentina in 2012. He started cooking at home.
She offered her guests a shared table.
Her goal was to trigger her emotions by presenting a sequence of unique dishes.
She wanted to surprise them.
Each recipe assembled different ingredients, approaches, and manufacturing techniques.
What initially seemed like a sporadic game turned into an activity that occupied a large part of his time.
The guests increased.
I needed more space.
Julio Cesar Lunghi Mazzieri, chef and owner of A Fuerte.
In mid-2021, the big leap. A house in Palermo.
A dining room that can receive fourteen diners.
An ambitious seventeen-course tasting menu in permanent evolution.
A sweet and entertaining tour that requires considerable time: three hours.
However, they turn out to be very bearable due
to the good timing of the service
(which never loses rhythm and speed) and an entertaining juice of ups and downs that aims to constantly stimulate the sight, smell and palate of diners.
What is eaten at A Fuerte Fuerte?
In A Fuerte, conventional and molecular techniques coexist.
The chef moves in total freedom guided by his instincts
, without worrying about following a pre-established common thread.
Mazzieri and his team
play with music, colors and flavors.
Countries and regions.
Conventional and molecular techniques.
Flavor combinations.
Smoke and foam.
Sweet, salty and sour.
Simplicity and complexity.
Reversals.
Sea and land.
East and West.
Tropical and native ingredients.
This is the reason why shiitake mushrooms, cashews, chipotle, sole, turkey, potatoes, scallops, llama, lychees, banana, coconut and exotic fruits, cocoa appear in the steps.
In A Fuerte Fuerte, exotic and local ingredients coexist.
Throughout the tasting, the chef approaches the tables to explain the characteristics of the dishes.
The moment of the desserts
(with a parade of the kitchen brigade included) assembled and presented directly on the table is very scenic.
look too
Roux: in Recoleta, an excellent haute cuisine restaurant with the best products in the country
In Palermo, a new restaurant run by young chefs conquers with a tempting and modern menu
