OFFER ID 1315202
Enjoy a seasonal Chilean meal in rural Pucón with Carolina and her family. Carolina is originally from Temuco in Southern Chile, where she was raised among the plants, fruits and vegetables her family cultivated in their enormous garden. Her husband Alain is originally from France, where they lived together until moving back to Chile in 2005. Carolina inherited her love of cooking from the women in her family; her mother, aunt and grandmother were very talented, economical cooks who excelled in making the best of limited ingredients. After successful, fast-paced careers in London, Carolina (a journalist) and Alain (a financial engineer) decided to move to Pucón to open a bed and breakfast. Their beautiful property includes their home, a five-room guesthouse, a productive garden, bee hives, play areas for their four children, a pool, and a stunning view of Villarrica, a beautiful active volcano. Carolina grows many of the fruits and vegetables you will enjoy on her property, so her cooking is fresh, organic and seasonal. Carolina is a committed organic gardener who also offers local workshops for adults and children and participates in local initiatives to promote and protect the heritage of native seeds. She says, “Food is a treasure. Cooking your garden-grown ingredients and being able to share them at a table is something we need to value again.” Carolina and Alain love to share their lives with their guests, so be ready to relax on their beautiful property and enjoy the pleasures of a home-style meal at their table. Fueled by both traditional Chilean cooking techniques and her own creativity and curiosity, Carolina’s cooking style is a modern twist on classic Chilean cuisine and is informed seasonally by what is currently growing in her garden. The meal is a mix of cultures - just like their home! - where Chilean recipes combine with French cuisine, and are made with locally grown ingredients. Your meal might begin with an appetizer like Carolina's homemade bread with chancho en piedra (typical Chilean salsa) or caramelized native mushrooms called changle, followed by plum-stuffed chicken, which was raised by an organic producer, roast potatoes from Carolina’s garden, savory stews or soups made with beans or lentils, omelets with chard, potato or zucchini gratin. Assorted greens and edible flowers cultivated in their own garden make fresh, verdant salads. For dessert, she might serve mote con huesillos (a typical summer drink made with stewed dried peaches and a South American grain called mote) or a French tarte made with fresh seasonal fruit from Carolina’s garden, perhaps apples, plums, quince or raspberries.
0 nights from $60 per person
All fares are quoted in US Dollars.