• Image about Francis Mallmann


Mallmann shares the European flair that characterizes Argentina, the most cosmopolitan of South American countries. His training in France with chefs Alain Chapel and Roger Vergé accounts for the precision and sophistication of his technique, as well as his attitude toward food. But dishes such as rib-eye steak with chimichurri, domino potatoes, and salsa criolla, or baby goat from Malargüe with vegetables, retain the stamp of a truly indigenous South American cuisine. "My cooking is a classical rebellion," explains the articulate Mallmann. "It's an amalgam of my exploration of two traditions - classic European cuisine and the South American cooking of the Andes, the food of the Incas."
CHEF'S PICK
Catena Alta Malbec Angelica Vineyard Mendoza 2000 ($50)

Francis Mallmann recommends pairing this intense yet beautifully balanced Malbec with 1884's tenderloin with green sauce, potatoes, and goat cheese.