Miraflores

Chef Carlos Camino, a native of Peru, takes you on a cheerful tour of French-Peruvian cuisine in a lovely contemporary-style dining area complete with open kitchen. This chic and refined space is the setting for the sincere and personal cuisine of a chef whose maturity and commitment elevate top-notch produce. Striking flavours and interplays of textures: intelligent, poetic cuisine, such as the hierba luisa ceviche, tiger's milk with black cocoa, or the palo santo braised pota (giant squid), seafoam and nikkei sauce. A tasty and adventurous place.

A France-Pérou Fusion Guided by Carlos Camino

• Miraflores markets a culinary dialogue between French and Peruvian traditions, featuring endemic Peruvian ingredients and a menu that evolves with the seasons, underscoring sustainable sourcing and a 'Pachamama' inspired narrative.

A Travel-Style Dining Experience with a Flight-Like Reservation

• The dining journey is framed as a voyage: guests book a 'flight' with a credit-card imprint, receive a confirmation 72 hours prior, and can cancel without fees up to 48 hours before; reservations can be transferred to another person for the same slot.

Dramatic, Trompe-l’œil Presentations and Edible Art

• The menu is noted for visual and tactile surprises, such as a beurre shaped like a chili pepper with foie gras and potato brioche, plus a topographic, blue-sea dessert that evokes Peru’s coastlines, showcasing the restaurant’s penchant for artistic plating.

Signature Ingredients

• Huacatay: An iconic Andean herb thatlees into Miraflores' sauces and preparations, embodying the restaurant's dialogue between Peruvian and French traditions and providing a distinctive, aromatic lift to seafood and fish dishes.
• Aji-piments peruviens: Peruvian chilies that deliver bright, citrusy heat and depth; a cornerstone of the Peruvian flavor profile across ceviche, sauces, and plates.
• Maïs choclo: Large, sweet Peruvian corn used for texture, sweetness, and a clear nod to Andean ingredients in multiple courses.
• Maïs morado: Purple corn, used for color, texture, and a traditional Peruvian touch that echoes the terroir in both savory and dessert elements.
• Cacao blanco Piura: White cacao from Piura, highlighting Peru's cacao heritage; employed in desserts and nuanced savory pairings to convey a Peruvian signature.
• Quinoa: The sacred Andean grain featured prominently (e.g., quinotto) and treated with French technique, symbolizing the fusion of Andean produce with contemporary cuisine.
• Foie gras: A French luxury ingredient integrated into Miraflores' signature experiences (notably in beurre shaped like a pepper with foie gras and potato brioche), underscoring the Franco‑Peruvian fusion.
• Pomme de terre: Potatoes presented as a terroir element (including preparations like the pepper-shaped butter on brioche) that anchors the earth-mother philosophy of the menu.
• Hoja de coca: Coca leaf used to evoke Andean culture and flavor within the course narratives, reinforcing the Peruvian identity of the journey.
• Aguaymanto: Physalis/ golden berry introducing bright acidity and sweetness characteristic of Peruvian desserts and savory pairings.
• Truffe melano: Melano (black) truffle adding luxury depth and complexity, blending French gastronomy with Miraflores' Peruvian ingredients.
• Noix d’Amazonie: Amazonian nuts offering nutty richness and textural contrast that enhances sauces and garnishes.
• Bar de ligne (sea bass): A premium fish centerpiece reflecting the menu’s emphasis on sustainable seafood and refined, ocean-forward plates.
• Mélisse / Hierba luisa: Endemic herbs (lemon balm and hierba luisa) that perfume and brighten courses, reinforcing the Peruvian terroir and the herb-forward approach of the kitchen.
• Café chanchamayo: Coffee notes drawn from the Chanchamayo region, integrated to echo Peru’s coffee heritage and to complement dessert and after-dinner experiences.

Tasting Menus at Miraflores Lyon (Michelin-starred)

• CUZCO — €90 for the entire table (Entrée – Plat – Dessert) Description: Découverte culinaire au travers des traditions et spécialités de la gastronomie péruvienne.

• MACHU PICCHU — €165 for the entire table (Immersion totale au travers des 3 territoires Péruviens: COSTA SIERRA et SELVA) Description: Immersion totale au travers des 3 territoires Péruviens, avec une sélection de produits locaux et de saison.

Notes:

• Prices are in euros (€) and are for the whole table as indicated on the menu. The menu evolves with the seasons and may change.