Meal tasting: The Andes Meet the Jura

Name: Visit and tasting at the Brasserie Gessienne
Start: 2024-06-01
End: 2024-12-20
Location: Visit and tasting at the Brasserie Gessienne

Cessy

Sessius 1622

Description

Born in Córdoba, Argentina, to an Italo-Argentinian mother and a Japanese Peruvian father, Federico draws from his heritage to create a cuisine that strikes a delicate balance between spices, sweetness, and acidity, while playing with textures to deliver a truly unique sensory experience.

Welcome to :
Empanada Tucumana*. Salsa criolla with quitoucho and lettuce emulsion.
*Typical beef stuffing from the north of Argentina. Served with a sauce of seasonal vegetables and quitucho pepper.
Empanada with Mont d'Or and caramelised onions. Salsa criolla.

Starters :
Asparagus huancaina* and red cabbage condiment.
*Typical Peruvian sauce made with slightly hot amarillo pepper.
Tiradito* of scallops or mackerel, peas and grapefruit.
*Peruvian sashimi inspired by ceviche.

Main course:
Anticucho* of beef confit, Morteau sausage, beetroot mille-feuille.
*Typical Peruvian and Bolivian street food brochette.
Polenta, Jerusalem artichoke, yellow wine sabayon, lacto-fermented kiwi and chimichurri*.
*Argentinian condiment made with a sweet herb vinaigrette.

Dessert :
Frangipane, Burro cream*, rhubarb and morello cherries.
*An aromatic herb from the verbena family native to Argentina and Bolivia.
Alfajor*, chocolate mousse with bleu de Gex.
*A round, filled Argentinian biscuit.

Federico Iwakawa is an Argentinian chef of Italian-Japanese origins, now based in France. After attending cookery school in Cordoba, he set off for New Zealand and then Australia, where he began his career in neo-bistros and gourmet restaurants. After extensive travels in Asia, he arrived in Paris, where he experimented with Romain Lamon as assistant chef at Polissons, before recently taking part in the opening of Pagaille as second chef. In search of new challenges, he launched his career as chef-in-residence at Les Résidents, where he offers an innovative cuisine inspired by his origins and travels, while highlighting local produce.
On the strength of his experience, he took up the challenge of residency again, this time at Sessius 1622.