Ed Cooney THe Merrion Hotel
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Peruvian Fusion Arrives At The Garden Room At The Merrion Hotel

From Tuesday, 19th March – Sunday, 24th March, Executive Head Chef of The Merrion hotel, Ed Cooney and his team together with Peruvian Chef Arlette Eulert will showcase a Peruvian inspired menu

A gourmet powerhouse among food connoisseurs, and recently voted the World’s Leading Culinary Destination in 2023, in the World Travel Awards, Peruvian cuisine has dominated the gastronomy headlines around the world in recent years. With its passion for diversity of ingredients, a blend of cultural influences and the respect for its ancestral cooking techniques, it’s no wonder Peru is known as the leader in fusion food.

This Spring, the 5-star Merrion hotel in collaboration with the Embassy of Peru in Ireland is delighted to welcome Chef Arlette Eulert, co-owner of Matria restaurant in Lima to the atmospheric Garden Room Restaurant.

From Tuesday, 19th March – Sunday, 24th March, Executive Head Chef, Ed Cooney and his team together with Chef Arlette will showcase a Peruvian inspired menu that will sit alongside the restaurants All-Day dining menu. 

Ed Cooney THe Merrion Hotel

Throughout her extensive career, Chef Arlette has worked in many kitchens around the world including NOBU in London, Jean Luc Figueras in Barcelona and La Mar and El Mercado in Lima. Now, co-owner and Head Chef of Matria restaurant she has established herself as one of the best chefs in Lima. In 2018, Chef Arlette, was honoured with the SUMMUM award for the best female chef in Peru. 

During the celebratory week, guests will be able to enjoy the very best of Irish and Peruvian ingredients and experience one of the great fusion cuisines of the world which has been influenced by almost every continent over the last 500 years. The menu will feature classic dishes including: Tiradito; fine slices of black sole with avocado tiger milk, chives, and Peruvian chili peppers, Arroz Con Pato; rice with northern-style duck with peas, Peruvian Chili peppers and cilantro, to Texturas Limenas; textures of cocoa (80%), GuinnesS and Peruvian citrus fruits. 

“Being current and showcasing different cuisines and cultures to our guests is a privilege and passion for myself and the kitchen team here at the hotel.” says Executive Chef Ed Cooney. “When I travelled to Peru recently, I was fascinated by the variety of flavour, the diversity of ingredients used and the ancient ancestral cooking styles that are still prominent in Peruvian cuisine. It is no surprise that Peru is one of the World’s leading culinary destinations!”The Garden Room restaurant can be booked by email dining@merrionhotel.com or call + (0)16030600.

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