300 Ingredients, 1 Tasting Menu, World’s 6th Best Restaurant

-We’re working with about
350 ingredients in the menu. The okras, different colors —
the barks, the coca leaves. You are trying 350 ingredients
in one experience. And probably 70% of them
you’ve never tried ever before, so that’s quite unique. Cambo seeds,
different varieties of corn. What is happening here,
I think, is bigger what you expect
that happens in a restaurant. And that’s fun for us. Here, we’re fermenting different
ingredients from Cusco, like fermented corn. We’re just
experimenting here. What’s gonna happen
with this? I don’t know.
It’s gonna be fun, anyway. It has to be unique.
It has to be very different to what you’ve
ever experienced in your life. It has to be something
that you remember, you know, not for only 1 year,
I mean, for 20 years. ♪♪ Central is a restaurant
that talks about biodiversity. We set experiences based on
the altitudes of Peru, our territory. Talking about flavor,
like, it’s very — It’s quite diverse,
what we find here in Peru — chiles, tubers, starches, corn,
fruits coming from the jungle. Lots of seafood. So, everything is quite like
a melting pot happening. ♪♪ Most of the plants that we’re
getting from different parts of Peru, as you can see,
they are very colorful and nice. We’re using them for the liquids
for the infusions. Again, here we stop because
we do a brief introduction of all the ingredients
that you’re gonna try. ♪♪ We’re gonna use
all these different corn. This is called
“diversity of corn.” We’re using purple corn here,
red corn, fried up the skin
of the corn, and then,
we burned a bit. See?
It’s a bit burned. This is called “kiwicha.” And then, grain. They’re also the cereals, So, they’ve been
just boiled. Then, sweet potato leaves. You see the dish. And when you try,
it’s like you find new tastes and new flavors,
new aromas, that, supposedly, you don’t get
when you try corn. So, basically, today,
we’re prepping for, you know,
the service for lunch. We’ve got to be ready
in about 2 hours. Yeah, just dehydrating
the crystals of the plants that we had in our garden. This is pure liquid coming
from the plants and the water. It gets quite sweet
and bitter. Every single thing that we do
has to make sense. That goes beyond
if it’s delicious and tasty, and if it’s,
like, you know, if we are following
the protocol. No.
It’s about, like — This is very emotional. If you put, like,
lots of emotion, you’re adding, like,
another level of flavor. There’s so much biodiversity
here in Peru. Our territory is like
a wrinkled paper, where, you see, we have
the very rich coast. Then, we have the Andes. So, the Andes kind of cross
to our territory, and then, you have to pass
through the Amazon. So, all these very diverse
microclimates, they have their own
seasonalities, so, that’s why
it’s so rich. Here, we’re getting
ingredients. We’re kind of chopping, cleaning
raw materials like this. It’s a bark that comes
from the Amazon, and you see — I don’t know
if you are able to check, like, how much kind of gelatin
we have here. Yeah, it smells like coffee. Okay. It’s boiled.
He’s going to boil the barks, and we’re going to obtain
the [foreign], there, the gelatin. So, this is quite new. We actually know
who’s producing these, who’s picking these barks.
So, yeah. Everything has to come from
a source that we know. It has no sense if we
just add something. We would be, like, cheating,
you know, our concepts. ♪♪ Now, we’re using, like,
100% organic ingredients. We know who’s producing
our food. We know who is producing
our plates, who’s working on
the ceramics. I’m gonna say,
about 6 years ago, we stopped using ingredients
that were coming from abroad. A few years ago,
we stopped using ingredients that we had no idea
they were coming from. We have all these
pseudo-cereals, all these grains, all these
different tubers and potatoes, so why not using the starches
from all these ingredients? If I want to thicken something,
I have lots of ingredients. We don’t use any sugar
in the restaurant. There’s no sugar.
We do reductions of fruits. They’re very,
very sweet. So, why not just using them
instead of using sugar? Yeah, this is great. They look like rocks. We saw one Andean community
eating potatoes covered by clay, and the clay was edible. Well, I’m easily surprised
by seeing people eating clay. You know, it has
so many purposes. So, they were eating clay
as a medicine. That chaco clay, for me,
was a nice discovery. We have a few plants,
like this coffee bean, a whole plant of coffee. We have to ferment this. Then, we have to dry it,
and roast it. And then,
we do coffee with this. Mmm. This is Mater Iniciativa. So, Mater Iniciativa is
the research arm of Central. When Mater Iniciativa
was created, like, 6 years ago, my sister and I,
we did this work of traveling, and visiting different places
that we’ve never seen before. And, of course,
we needed translators, linguists, anthropologists, and a whole group of people
working in different fields. They helped us
a lot to understand how these local communities,
how they work, what they want. We’re working, now,
on cataloging ingredients, which is quite amazing. I mean, like, we have
a whole range of ingredients. We had no idea they exist. We had no idea they were
even edible, and now,
we’re using them. So, we need to gather
information for us and for whoever is coming. Here, you see
all these different elements, different seasonings. Amazonian beans, different
leaves from different trees, peppers, herbs, aromatics,
fruits, dehydrated seeds, different cacaos,
different quinoa, you know? 10 years ago,
maybe 15 years ago, we had no chance to do
something like this. You know, time change. ♪♪ Well, this has
the Amazonian tubers. We’re drying them out. We’re cooking them,
but very, very slowly. So, they’re going to get,
like, a nice aroma. People in Lima don’t know much
about this tuber. It’s called “dali dali,”
from the Amazon. I think our job is to find
different ways to cook it. We truly believe that
we’re just cooks. But we have to cook
with the people, and the people has the
knowledge, outside in Cusco, outside in the Amazon,
in the jungle. So, why not go there? That’s why I have to go there
once a week to these places. And that’s why we have teams
working there right now in the jungle,
in the Amazon, and in the Andes. Some ingredients,
they were just about to getting lost
in the jungle. I mean, this, yeah,
this is the very strong cacao, but this is not native. This is our cacao,
native one. So, we need to
protect this one. But this is more
about our heritage. This is more about us, So, we’re working on,
you know, how this one can beat
this one, kind of — or how they can, you know,
live together. In the area, of course,
gastronomy and the restaurant is a good platform
to show this. Yeah, Mater Iniciativa
has an agenda which is different,
but we’re close. We work very close
with Central. We serve healthy food, but what
we do is not healthy, sometimes. So, we live
full of contradictions. Well, working
the crazy hours, the amount of coffee
that we drink, and, you know,
the level of concentration on just some
specific things, I mean, sometimes
it’s not healthy, you know? Yeah, this is my office.
You know, it’s a mess. Most of the time,
I’m in the kitchen. Sometimes, I sleep here. You see, like, yeah. Books about potatoes,
you know? [ Foreign ]
for Dummies. “How to Be
a Better Father.” Okay. This is the supplier’s
entrance for Central, and this is my house. So, this is home
for me, yeah. For me, it’s, like,
it’s very quick to go, like, to sleep. I have a quick escape. Catching a flight to Cusco
for the morning, and coming back
for the night service here, it’s pretty much, like,
you know, too much. I do enjoy it.
I wouldn’t change it. That’s it. I mean, yeah, you need a level
of obsession, you know, just to be committed to work,
sometimes, crazy hours, but, you know, like, we create
this ecosystem where we are, like, all the time together,
searching for new ingredients. Here, basically,
we clean the water. So, we have a huge room
for the water system. Ah. It’s nice,
sparkling water. This water is coming
from the Andes. This water has to be,
you know, in the perfect way
that we need it. In order to have
something special, you need to work
on lots of details. You cannot take
for granted things that are very, very common,
like water. And, of course,
we do have to be very strict, committed to our work, committed as a team
to the food we serve, and not just for the guests,
just for us. It’s important for us
to be sure that we are doing something
which is good, and not only good for us, also,
like, good for other people, for the communities
that we work with. It’s a red tuna. It’s a fruit that we get
from the cactus. Yeah. At Central, we do 40 people
for one service — only 40 people. You have an experience
for 4 hours, 5 hours. You have to enjoy it.
Like, 5 hours, you know? We have to
make an impact. At one point,
you are not feeling that you are
in your comfort zone. People is feeling like
they’re getting lost, things that
you’ve never tried before. But our work is to make
these things familiar. It is the fruit
of the cactus. You know, the cactus? You see these red fruits? So, we make emulsion
with that fruit. Thank you. If we want to do
something different, we have to think beyond
what the restaurant is. That give you
the possibility to think that you are
provoking changes not only for the guests,
the team, myself. You are provoking changes
in our geography, in the Andean communities, with the people
that we work with. And, actually,
we see that. I think that, you know,
if I have a mission, it probably is about
creating teams. You know, this team,
they will be knowing more. I mean, it’s endless. There’s no way
I would be able to know everything
that is happening. I don’t have access. But the teams
that we are creating, they are doing this job, and it will be happening
in 20 year, 30 year, 40 years. It’s funny because I’ve always
wanted to be a designer, you know, but I didn’t know
what to design. And now, I think
we are designing new experiences where there are
multi-disciplinary things. It’s difficult to explain
this in words. I mean, for me,
it’s more easy — It’s easy to explain this in the
plates, you know, cooking. This is my thing. ♪♪ ♪♪

100 Replies to “300 Ingredients, 1 Tasting Menu, World’s 6th Best Restaurant”

  1. Jonas Campos says:

    So complex and inspiring

  2. Patrick Marcoux says:

    Rene Redzepi's enemy!

  3. Diggnuts says:

    Why are people confusing weirdness and exclusivity with quality so much.. It looks disgusting..

  4. Master Deepzie says:

    Well, my cup noodle got 300+ types of chemicals and MSG.

  5. Cody Bord says:

    I wonder what the profit margin is for this restaurant. Doing some research each tasting menu is about $180, only 40 people allowed in for tasting that's $7200 a night. It's crazy to think a restaurant is making over $200k a month.

  6. John Smith says:

    He is like a chef food engineer

  7. Chris Clarke says:

    Munchies trying to be chef's table

  8. TheFrankybody says:

    No thanks i would rather eat a big burger with extra cheese!

  9. lamotta00 says:

    Holy fuck!

  10. lamotta00 says:

    He reminds me of Jamie Oliver 😂

  11. Sweelen Simpson says:

    Ok so this th this that's looks like deficate ,vid,but its corn

  12. shottingham says:

    Of course, Bill Gates eats there.

  13. Diana Dai says:

    The scale of that kitchen is immense! It’s like a factory.

  14. John Croxford says:


  15. Too Loud says:


  16. c b says:

    The kind of work nobody else can step in to do.
    i am impressed, and unlike your usual customer, that is a feat.

  17. Sanket Chavan says:

    imagine the bond that one will develop with peru after working here.

  18. Andre Santos says:

    did he just say COCA LEAVES

  19. KOSMOS390 says:

    This guy’s restaurant should be no 1 in the world PERIOD 🥇

  20. asdfghj sdfgg says:

    The ultimate foodie

  21. Andrei Periainen says:

    Holy shit, Ralph Macchio can cook!

  22. Sue Arak says:

    Virgilio is obviously a genius, and he is putting Peruvian ingredients on the map, but his creations are not necessarily Peruvian food. Peruvian food is delicious, but most of it is a huge mix of Chinese, Japanese and even African cuisines; and most of the best dishes do not use most of the ingredients that Virgilio serves at Central. Virgilio could go anywhere in the world and use each country's ingredients and make masterpieces, but that doesn't make them Peruvian just because he is from Peru.

  23. back number says:

    Dr Food.

  24. Daithi Boy says:

    Putting this on my bucket list. wow bill gates 12:44 lol

  25. MrSimonj1970 says:

    Very impressive, I'd make an exception to the Never Trust a Skinny Chef rule for this guy!

  26. Brian McMullan says:

    What is the best restaurant?

  27. TheApotheosis OfGDot says:

    This dude is a legend

  28. Jason Zhang says:

    Lvl99 cooking

  29. BaconInThePanMan says:

    This video made me GREEEEEEEEEEEEEN out

  30. jarrelito1 says:


  31. m camrynn says:

    This is the restaurant Kylie Jenner refused to eat anything

  32. luke says:

    Am I just high or also felling sad because of thinking how many undiscovered spicies were burnt out in Amazon?:x

  33. ana louisa says:

    Not to be fatalist but Virgilio speech seems very slurred here (?) Correct me if Im wrong. Is it booze or … a sign of something else developing

  34. Bmaster says:

    Here I am eating a peanut butter and jelly sandwich

  35. Bmaster says:

    The Willy Wonka of Peru

  36. slaiyfershin says:

    I've never seen a restaurateur invest so much time and resources into researching and cataloging food stuff that I believe is not profitable at all from that arm.

  37. 7peso says:

    Well… time change… 🙂

  38. Amiya Induneeve says:

    11:27 yea he's a 🅱️eff

  39. ian schmidt says:

    Anyplace where the chef is eating pieces of clay and using clay as an ingredient I’ll pass lnfao

  40. ian schmidt says:

    So basically if you want to pay an arm and a leg to eat some shit that will taste like the ground this is you’re spot

  41. Dante says:

    well most of their ingredient came from Amazon, and now it's burning… for 3 straight weeks

  42. Hour Hour says:

    No one else noticed Bill Gates at the table?

  43. Christopher Dunfield says:

    I hope the amazon makes it thru Bolsonaro's terrorism

  44. Markietrill Hernandez says:

    Was he the brother in bring it on

  45. Andras Fekete says:

    at 12:35 is that Bill Gates?!

  46. L’s says:

    Polar star dorm 🙂

  47. Davis Milne says:

    Shit if thats the sixth best imagine what standards the other five have. Culinary arts sure is complex

  48. Mr.otaku23 says:

    How affected is he going to be now that the amazon i burning down?…

  49. Hipster Crab says:

    too much inspiration, too little cash

  50. Roberto Francis says:

    Muy impresionante la atención a detalle de cada paso de el proceso. Indudablemente una labor monumental una inversión gigantesca y muchos años de trabajo. Me encanta ver qué todos exhiben pasión por su rol en el restaurante.

  51. James Read says:

    How does he know everything he's using is safe and uncontaminated, like that bark etc

  52. belia1313 Lastes says:

    This reminds me of NOMA same idea but different Country and Culture yet bringing nature and fusing them together to create exotic and delicious dishes excellent!!!!

  53. Ace Angel says:

    Dudes not a chef. He's a scientist. Man I wish I was as passionate about anything as he is about food

  54. Mohammed Kazem says:

    Show us number 1

  55. inigojuancarlos says:

    I saw Rene of Noma in him. He’s innovative and drives the food culture forward.

  56. iloveto pop says:

    the cleanest restaurant kitchen i ever seen! 😱

  57. i800thizz says:

    this is the place to be after you smoke a big blunt

  58. Shaun says:

    Was that a fucking Piranha?!

  59. Xe M says:

    The man said 350 ingredients. Twice.

  60. To Make No Sense says:

    Imagine the rainforest burnt down, how many ingredients will we lose?

  61. Softnumnums says:


  62. Shak says:

    I like burgers

  63. Jane Evans says:

    I’m just enjoying the free water sipping it at zero cost…

  64. Vishnu Ananthkumar says:

    6th best is a subjective statement. so i disagree.

  65. MakaOceania says:

    all I'm hearing is $$$$$$$$$$$$$$

  66. Eduardo Inagaki says:

    Future is now

  67. Bakso Campur says:

    i like how the owner think. interesting.

  68. Le Huy-Anh says:

    I saw this restaurant's feature cookbook at a bookstore a few days ago, and couldn't figure out what or where it was from or about…
    and finally put two-and-two with seeing this video.

  69. eric winter says:

    https://youtu.be/isgXLONdDZM?t=755 BILL GATES?

  70. Ana Farias says:

    I was overwhelmed by this video.

  71. areenvmusic says:

    Food looks boring to me. When I go to a Michelin restaurant i want top notch ingredients, not nuts and seeds from the jungle 👍

  72. A M M says:

    Pasado de verga pinche birgilio

  73. Faris Al Amoudi says:

    Ever since i saw Chef's Table, i've been obsessed with Virgilio's work !

  74. z bee says:

    Sniff sniff, this right here is a nose candy from the Amazonian jungle, it's numbing, and gives me the power to run around the facility!

  75. flameeyes says:

    what's that thing in a thumbnail of this vid.? I'm curious but he didn't talk about it. SCAM.

  76. flameeyes says:

    anyone what's on 1:19?

  77. Googleplus Isterrible says:

    Fluff bullshit. I'll take a steak and leave all snake oil.

  78. Pala Pentz says:

    that piranha dish!!!

  79. Dewa Eryadi says:

    If theres no belacan in those 300 ingredients, iam gonna slap him hard

  80. rakitha DC says:

    absolutely awesome! keep it up!

  81. Sammy Mwamburi says:

    The 121 people who disliked this wouldn't understand passion if it slapped them across the face

  82. Dom Pas says:

    I bet he could make the best edibles

  83. Aquatics specialist @ Lakefront Beach Cleaning says:

    the best food requires 15 people to make one bowl of corn chips in a weird dip… sorry you can keep these dishes to your self!

  84. Nur Aisha Mahes Abdullah says:

    Super duper respect !

  85. Bonkilonk Smith says:

    The video is awesome. But the worlds 6th best restaurant? How to you come up with this?

  86. MrMoose233 says:

    Man this guy should be a Hogwarts professor because what hes doing seems magical.

  87. Jean Claude Vin Diesel says:

    Did he say "coca leaves?"

  88. dan derham says:

    Amazing work

  89. Sohai 做 sohai 06 says:

    Bruh that guy a bite into raw chicken 8.29

  90. Brahlam says:

    Really inspiring to see people passionate about a specific topic like this.

  91. Matthew Snerbble says:

    Yay global warming…….finally when we start to understand it's far too late!

  92. Owen Edwards says:

    Very inspiring guy, he is obsessed but in a healthy way which is extremely rare I feel.

  93. Samantha H says:

    We ended our Peru trip with a meal at Central & it was amazing to see diverse ingredients from all over Peru represented in a single meal (15 courses). Even the non-alcoholic drinks pairing was amazing. No other restaurant can compete with the sheer uniqueness of the experience at Central. A must-try if you’re in Peru. It’s incredible!

  94. BallisticKnifeOverlord 6 says:

    If someone showed me only clips of the food and told me it was from an alien world I would totally believe it

  95. mit patel says:

    He is preserving his heritage. That is important. This guy can make you eat clay.

  96. John Tolsma says:

    This is a Peruvian version of Noma at every level.

  97. Dylan says:

    Reminds me of guardiola. Perfectionist

  98. Sandman Morfeus says:

    You using them they are not part of this they really don’t know how they are used they don’t have any idea of what munchies really is or does.

  99. damien says:

    The beginning music made my ears bleed. Aarrrrgh.

  100. Rob Tran says:

    Little ceasers pizza taste different in different regions probably the water

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