With the intention of celebrating Don Melchor being named the world’s best wine, Simone was commissioned by Concha y Toro to create a gastroperformance inspired by their wine. She chose to work from the breathtaking landscape of the Andes Mountains, where Concha y Toro’s vines grow.
Along the table, we displayed a slender sculpture, shaped like Chile, undulating through peaks and valleys like a serpent made of stone. Lavender meringue crowned its ridges like snow-capped summits.
The diners gathered them and added them to the dessert, an aromatic pavlova. Another highlight of the evening was the starter. When it was served, guests looked at the plate, expecting the food to be placed on top of it. But despite the plate appearing like stone, it was the food itself: a wagyu escondidinho, a traditional Brazilian dish translated to “little hidden”, similar in preparation to hachis parmentier.
Simone was inspired by the roots of Concha y Toro’s vines, which grip the Chilean soil and shape the wine’s complex taste. The escondidinho dish drew attention to what remains unseen, proposing that value often resides beyond visibility.