Olivier Falchi is the chef of the restaurant Le Sud at the Sofitel Arroyo in Buenos Aires, Argentina. Originally from Auch in the south west of France, he discovered Argentina 20 years ago that he will never leave. In a country where the number one food is meat, it was a real experience when he cooked note by note for the first time. Always interested in culinary novelties and avant-garde techniques, he discovered with pleasure these new tastes. With Iqemusu notes he created a complete meal, sublimating his usual ingredients with new tones.
"I had the opportunity to know Iqemusu products when Hervé This came to my restaurant in Buenos Aires. We developed a note by note menu via email, skype and whatsapp. Throughout the process of developing the menu he advised me to use Iqemusu products. I got in touch with Michael who, in a very professional way, helped and oriented me to the products that we could need in Buenos Aires. At the reception of these products, it was a superb discovery of woody, sweet, soft, bitter notes, a whole range of smells that would help me to carry out this menu in collaboration with Hervé This. Thanks to this range of flavors, we have developed a note by note menu, which has been a hit for my restaurant's customers. All my friendships and deep respect for this great work done in collaboration with Hervé This, it gives us a panel of flavors and smells unsuspected at the moment."