***Cont’d. from Chile Photo Essay 2.*** Amid celebrated winemakers & brilliant wine writers & masters of wine & master sommeliers, oenological conversation over every meal at the Concours undoubtedly sparkled & bubbled. I hope I soaked it up by osmosis, because I was too focused on bite after bite on plate after plate to hang on so many words. Behold: pre-competition almuerzo at the Concours, W Santiago:

Concoursbrandade Grouper-avocado brandade with pebre & tomato cream

Concoursgoat

Roasted goat au jus with potatoes & favas

ConcoursmoussePapaya mousse–filled papaya in passionfruit–prickly pear soup with lavender spun sugar & sliced prickly pear of a type we don’t seem to get in the States (here called tuna)

Concourspetitsfours
Array of truffles, shortbread, macarons, nut clusters, wedding cookies, tropical shooter

And behold some more: the closing gala dinner at the Castillo Hidalgo, Santiago.

ConcoursgalareceptionReception on the terrace: oysters, empanadas, foie gras on apple chips, guinea hen sausage on potato puree, etc.,. etc.

Concoursgalaapps
Seared yellowfin over quinoa-pebre cake with green chile aroma; sliced abalone (ahhh) over avocado & potato with mango caviar

ConcoursgalafishCape Horn king crab “chowder”—more like a casserole—with skewered scallops over greens & truffled mushroom salsa

Concoursgalameat
Goat cheese–topped beef filet with thyme juice, potato cakes & grilled vegetables

ConcoursgaladessertL to R: rice pudding ice cream; mote con huesillo—wheatberries with dried peach in juice, a classic Chilean street food; orange custard

Concoursgalapetitfours
Array of truffles, chocolates, nut clusters & bark