Santiago, Chile

On the pass:

Carolina Bazán (pictured) with Diego García-Huidobro

Pastry chef:

Max Devaud and Christian Lee Torobeo

Style of food:

Plateada de Wagyu con Puré Cremoso al Gorgonzola y Berenjena Quemada

Standout dish:

Wagyu rib cap with creamy Gorgonzola purée


Pamplona 78, Santiago

+56 2 217 3075

Carolina Bazán is applying French flair to a market-led menu

Chief reason to visit: For a market-to-table experience that combines French flair with Chilean produce, clean yet homely flavours fuse together in impeccable fashion.

A few words on the chef: After running her mother’s restaurant from the youthful age of 23, Carolina Bazán sent herself to France for further culinary training, working under Gregory Marchand at acclaimed Paris eatery, Frenchie. On returning to Santiago to the helm of the (relocated) Ambrosía once again, she transformed its menu and boosted its reputation.

Typical dishes: Wagyu pot roast with creamy puré; cube roll with fries, homemade ketchup and Bearnaise sauce.

Bonus point: A diplomat’s daughter, Bazán lived in various parts of the Americas until she was 13. Her mother, the ambassador’s wife, would take cookery classes before trying out new creations on visitors; Carolina and her siblings acted as wait staff.

Images: Estudio LeClic

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