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My secret for creating unique dishes is knowing how to combine the ingredients that Mother Earth provides to obtain wonderful flavours. I’m delighted to have been running the House of Jasmines Table since 2016. It’s a special place with its own kitchen garden and I work a lot with aromatic herbs and the famous Argentine meat. I like to turn local Pre-Columbian Andean products into gourmet dishes.
Half-board (à la Carte)
terminology: t. = tax, s.n.i. = service not included, s.i. = service included