La Reserva
San MartÃn de los Andes
Chef Alejandro Marchant offers a sophisticated take on regional cuisine: wild boar prosciutto with sauerkraut, venison robed in honey and balsamic vinegar.
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From Travel + Leisure, Feb 2008
“Chef Alejandro Marchant offers a sophisticated take on regional cuisine: wild boar prosciutto with sauerkraut, venison robed in honey and balsamic vinegar....” MORE>>
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