How the Remote Fine Dining Restaurant MIL Serves Ingredients Found Nowhere Else

Food and Wine

How does one of the highest-altitude and most remote fine dining restaurants on Earth create a world-class tasting menu using ingredients found nowhere else? High in the Andes of Peru, Chef-Owner Virgilio Martínez has built MIL around a simple idea: every dish should tell the story of the landscape that surrounds it. In this video, follow Virgilio and his team as they prepare rare Andean ingredients and prepare an eight-course tasting menu sourced almost entirely from the ecosystem around the restaurant.

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00:00How can we do attribute of the color, the flavor, the taste?

00:04We cooked this corn and then we puree.

00:08It's a mix of black mashua and corn.

00:11Add this to the corn puree and after a few minutes,

00:16this is gonna set.

00:17We take red corn, dry dehydrate the whole puree,

00:21puff a bit, super crispy.

00:26So I want to showcase all these different colors,

00:28trying to play with all these different colors and flavors.

00:31This is one course, which is part of the tasting menu.

00:34We do this kind of sandwich like this.

00:36Blue corn, red corn, yellow corn, dry corn like this.

00:41Crispy, fresh corn and immersion into the corn fields.

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