Tropical Foie Gras

Before he became a chef, Ramiro Rodriguez Pardo studied theology and philosophy, two disciplines that help him dearly to run his restaurant. He was born in Galicia in north of Spain, and arrived in Buenos Aires at the age of 22. He then developed a striking career, and became one of the leading chefs in Argentina. His appetizer of the day is capturing the tropical South American cuisine and the classic European kitchen with pan fried Foie Gras, on Mango and Papaya.