The Puerto Rican pastry chef Antonio Bachour came to Lima to collaborate with Chef Juan Luis MartÃnez in their establishments, Clón and Demo.
Becoming the World’s Best Pastry Chef
Bachour transitioned from his parents’ bakery to working in important pastry shops in Miami and New York. His career is marked by impeccable craftsmanship and the application of avant-garde techniques that make the final result perfect.
His commitment to quality and perfection has earned him the title of the best pastry chef in the world twice, awarded by The Best Chef Awards.
The POP-UP Bachour Style was held with great success on Thursday, April 4, and Friday, April 5, in Demo, the most visited pastry shop these days on Domeyer Street in Barranco, where both chefs engaged with the attending public.
Baking good in Demo
These types of collaborations are becoming increasingly common in the culinary world. It’s an excellent opportunity to get to know and taste the creations of these prestigious chefs without having to leave your city.
Both days saw long lines lasting for hours, with the production running out ahead of time due to the large attendance. Everything flew off the shelves like hotcakes, with tables full of positive comments and expressions of delight resonating throughout the room and on the terrace.
Various pastries and the usual coffee delighted the diners who visited Domeyer Street. Hundreds of trays filled with croissants came out of the workshop and disappeared in minutes, as did the croissant flan from my plate, my favorite, and many others.
The service was impeccable, as always. The bar staff and the servers shone, leaving everyone amazed by their ability to manage and avoid chaos among many people wanting to try everything.
It’s impossible not to talk about the creamy egg sandwich with the subtleties of arugula and bacon, which left more than one wanting more.
Setting the Table in Clon
On Friday, April 5, a special dinner created by Bachour and MartÃnez took place at the restaurant Clón, located at 203-A Avenue Grau in Barranco.
This dinner sold out as soon as it was announced, leaving hundreds of people wanting to taste these fantastic dishes. It was inspired by the chefs’ places of origin: Antonio’s Arabic roots portayed at his Table by Bachour Restaurant and Juan Luis’s Venezuelan background, with a heart that beats in Peru from Clon and Mérito.
The first course included falafel, lamb, and labneh, and the second featured jersey arepas, marinated octopus, and native potatoes.
The third course featured beef kafta, rocoto sauce, grilled baby corn, and kohlrabi salad. The tasting closed with a dessert of yogurt textures, tomato, and strawberries. The diners left happy, and I’m sure they will be talking about this event for a long time.
