At The Table With…Francis Mallmann

For famed Argentine chef Francis Mallmann, there can never be too many irons in the fire. After staring his career cooking haute French cuisine, training in three-star restaurants, and winning the Grand Prix de L’Art de la Cuisine in Paris in 1996, Mallmann realized that what he craved was very simple, very traditional cooking — wood fires and cast irons, no more, no less. And for that, Mallmann was won fame and acclaim.

“People think that fire is a sort of rude way of cooking, but it is very fragile, and requires a lot of patience, perfect timing, and control of fire’s explosive power,” Mallmann has said. “Fire is inspiring because it existed long before we all did.” TLK witnessed Mallmann's style of cooking when he recently visited New York, recreating an Argentine asado on a SoHo rooftop (above). (Yes, really!)

In Mallmann's three restaurants, 1884 Restaurante Francis Mallmann, in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and El Garzon in the small town of the same name in Uruguay, Mallmann practices what he preaches. And now, he’s adding one more restaurant to his stable. Mallmann, in partnership with Vines of Mendoza, has announced the opening of Siete Fuego at The Vines Resort and Spa nestled in the Andes in Uco Valley, Argentina.

The Vines enterprise, which encompasses a private vineyard community, a resort and spa, as well as tasting rooms serving boutique Argentine varietals, will debut Siete Fuego just as the region looks to harvest and the anticipated post-harvest parties, or vendemias. Featuring seven distinct outdoor fires (as well as an indoor kitchen), the restaurant will showcase traditional Argentine cooking.

“Seven fires is our method to showcase the best of Argentina, from meat to vegetables to seafood — we aim to share the authentic tastes of Argentina and its fire touched by centuries of history and culture,” Mallmann said. 

The restaurant is set to open March 2013. Until then, here Mallmann shares his favorite foods, tips, and tricks.

TLK: Dish you crave from your abuela:
 
Peach ice cream.
 
 

TLK: Secret ingredient to make a dish pop:
 
Best olive oil.
 
 

TLK Favorite Latin restaurant in the U.S.:
 
Michy's Miami Beach.

TLK: Favorite Latin restaurant in the world:
 
Carlitos in Buenos Aires.
 
 

Favorite city to eat in:
 
Paris.
 
 

TLK: Secret to a perfect dinner party:
 
Timing and lighting.
 
 

TLK: Biggest food indulgence:
 
Dulce de leche.
 
 

TLK: Favorite vegetable:
 
Red cabbage.
 
 

TLK: Best food memory:
 
Paris in the late seventies.
 
 

TLK: Ideal breakfast, lunch and dinner:
 
For breakfast, oeuf a la coque [a type of boild egg] and black nut bread toasted with butter and quince jam.

For lunch, grilled kale with lemon and garlic and a smashed gigot steak.

And for dinner, chapa seared potatoe ñoquis with king crab.
 
 

TLK: Favorite Latin cocktail:
 
Caipiroska.
 
 

TLK: Favorite kitchen gadget:
 
Cast iron box: My cast iron boxes are done by our patagonia welder and do the best lusty, burnt crust.
 
 

TLK: Perfect song to cook to:
 
November Rain by Guns and Roses.
 
 

TLK: Most adventurous food you eat:
 
Live insects.
 
 

TLK: Favorite fusion:
 
Hate it – it's disrespectful!
 
 

TLK: Tip for at-home cooks:
 
Patience.