Pura Tierra – Buenos Aires

by Suha on January 14, 2010

Michael Molteni does great traditional Argentinian cuisine with local fresh pure produce and ingreadients (hence the name pura tierra) at this downtown Palermo restaurant in Buenos Aires. All the cuisine is centered around a huge traditional clay mud oven in the centre of the kitchen.

 

 

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Big traditional clay oven

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Veges on one side of the oven and the meats on the other

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Getting the stock ready for the day

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Foie Gras mousse

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Lovely bread basket with dips

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Lama over a fine light crispy pella pastry, northern baked potatoes, fried quail egg, young sprouts, butter, extra virgin olive oiland turmeric sauce

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Smoked wild boar with 15 expressions of local and exotic veges cooked in the mud oven and raw ciboulette oil and fresh herbs

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Mozarella, veges and fresh herbs

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Duck breast, sealed leg braised in its juice, green asparagus, apricot sauteed with butter, spices and mustard leaves

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Farm rabbit in mustard and almond crust, carrots, fennel and babuy northern potatoes, tomato confit and baked garlic

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Milk chococolate mousse over a semi bitter chococolate sause, essence of spanish saffron, caramel sauce and sea salt

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Truffles

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