Emmanuel Piqueras Villaran

This dish is a perfect example of Villaran Novoandina ("New Andean") style of cooking. Ingredients native to Peru, such as escolar, aji, and tropical fruit, are combined in whimsical, creative ways. The presentation is very contemporary, yet the bright, satisfying contrast of crisp fish, sweet fruit, and spicy sauce is true to Peruvian flavors.

These layered desserts are a pure flight of fancy. Inspired by the Italian dish lasagna, they use a traditional Peruvian fruit and cheese combo and add the very French technique of brûléeing sugar to create a brittle caramel. Villaran tops them with a caramel crown for a dramatic presentation, but they are just as delicious with nothing more than a drizzle of strawberry sauce.