In the pampas of Argentina a pulperia denotes the only bar-cum-grocery in the village. Fernando de Tomaso, a former chef de partie at the Crillon and at the Jardin du Royal Monceau, returns to his roots in this Argentinian outpost that looks like a bistro with its red frontage, wooden furniture and bar complete with high stools. The menu changes daily, with dishes like octopus à la plancha with avocado and wasabi mousse, grilled foie gras with chutney, cocoa and Canada apple, beef skirt steak grilled and served with a purée of sweet potatoes and slow-cooked shallots, ceviches, empanadas and a millefeuille of mango, passion fruit, pomegranate, vanilla cream and coconut ice-cream.
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