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Charqui
Contemporary cosmopolitan and Argentine cuisine Bonpland 2275, Palermo. CABA.
Telephone 11 5280-6103
Hours Tuesday from 12 to 4 p.m. Wednesday to Saturday from 12 to 11 p.m. Sundays from 12 to 7 p.m.
Instagram @charquirestaurantok
Average cover price $22,000 (without alcoholic beverages and service included).
Christian Puy
took his first steps in gastronomy when he decided to enroll in a cooking school.
He did it driven by the flavors acquired in the family and by the prospect of entering a profession that had always attracted him.
From the knowledge gained,
a long career path began.
First the Rio Negro restaurant of Las Grutas, then the home delivery catering. At the same time, he obtained a degree in tourism. They are two worlds that get along well with each other.
He became interested in artisanal charcuterie and smoking meats.
He trained with references from both areas.
Finally these stages were transformed into a venture.
At the end of 2020, Puy received a job offer: to take charge of the restaurant of a boutique hotel located in Palermo “Hollywood”.
He accepted. Today his wife María Gabriela Tula accompanies him.
What it is like and what to eat in Charqui
The space refers to a minimalist “Nordic” style that includes a garden. The challenge of putting together
a modern, comfortable menu with a cosmopolitan-Argentine profile
, for mostly foreign guests, is very stimulating.
They decided to segment it into three variants:
executive menu, a la carte and brunch. Its responsible chef is Fernando Martín Juan.
The formula intersperses, without useless mirages, dishes that nod to ethnic globalization with others that clearly refer to typically local combinations.
It uses premium meats endorsed by Angus certification.
The garden of the Charqui restaurant.
The welcome is a
rustic chickpea pate
with a natural flavor accompanied by artisan bread.
Black pudding spheres can be a good start.
Golden and crunchy, they contain a “creamy” and subtle combination that is the result of the union between the morbid texture of the sausage, the fresh sweetness of the pear and the intense character of the blue cheese.
The vacuum smoked six hours with a mixture of woods melts in the mouth.
A twelve-hour sous-vide cooking is added to the flavoring process. There is no raw material that resists such pampering. The flavor and tenderness of the cut merge harmoniously with the aromatic trails of the chips. It comes out in the company of a leek and pumpkin puree, tasty and elegant, and the inevitable Creole sauce.
The smoked meat sandwich from the Charqui restaurant.
The shredded smoked meat sandwich is very succulent.
Tender, moist and flavorful void, the sweetness of caramelized onion and flowing melted cheese embraced by a fluffy and fragrant pumpkin bread.
Finish with a classic crème brûlée,
silky and politely sweet. Luxurious brunch.