Fuegian Cuisine Cooking Demonstration

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This is a class where the chefs will share their recipes and secrets to Fuegian cuisine’s most characteristic ingredients: locally-caught centolla (king crab) from the Beagle Channel and merluza negra (Patagonian toothfish) caught fresh from the icy southern Atlantic Ocean. After the class, we’ll taste everything during a dinner at the hotel’s Reinamora restaurant.


  When: All year

  Duration: 2 HS

  Price: USD 60

  Difficulty: Easy

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