Cuisine:

• Others
• Latin American
• Mediterranean
• Fusion

La Cofradia Description:
The cuisine is contemporary, creative and very personal at Peruvian-born, European-trained Jean-Paul Desmaison's upscale restaurant. Some dishes, like Parmigiano-Reggiano-topped porcini mushroom risotto, are pure Italian; a few others, such as a daily traditional Peruvian ceviche special, reflect the other side of the chef/co-owner's background. And there are wild card items that come from some completely different parts of the world (like Asian-style tuna tartare), or from nowhere in particular except the chef's imagination. But the most intriguing dishes are Nuevo Latino-style fusion creations that utilize sophisticated old-world techniques and flavors to reinterpret Peruvian classics with maximum elegance: an upscale take on tacu tacu, a bean-rice patty that was originally an African diaspora poor people's dish, featuring shrimp and pisco brandy; and lomo salteado (usually a simple stir-fry of beef, onions, tomatoes and french fries) that substitutes quail egg-topped Parmesan risotto for the crinkle-cuts. The décor is equally upscale, though some may find the oddly long and narrow room's mirrors and steel rather cold.


Be the first one to rate and write a review for this La Cofradia restaurant!