Paul Berard is a master butcher trained in Switzerland, also studied industrial administration and speaks four languages. He is a person who has had the opportunity to travel the world thanks to his studies and gastronomic learning. He also completed his master’s degree in biotechnology and biochemistry, as well as an Expertise in France as a Biotechnologist in the field of milk and meat.
Knowledge to Share and Elevate the Industry
Part of the career he carried out in Switzerland and France go hand in hand with recipes and preparations that support the objective of the company he leads, to provide restaurant chefs and people who are dedicated to organizing events with the knowledge of meat cuts, preparations and diversification of menus. He also expanded his knowledge by studying at the cheese school in France. So much acquired knowledge is shared with all possible people about cuts, marinades, and others.
Climate That Creates Unmatched Products
For this chef and specialized butcher, who has travel the world, a climate and height like the one found in the Highlands, especially in New California, an area that is relatively close to the sea, with a cool weather with lots of water and sun, a combination that allows to achieve flavors and spices, typical aromas of the region. Being part of the humid tropical forest but of high altitudes allows the country to be super different and produce natural products unmatched in the world.
Innovation within Natures and Healthy Line
Paul Berard seeks to contribute with all his experience acquired in Spain, France and Germany among others, to Panamanian recipes from abroad and offer them to the public for them to try and this encourages innovation.
Right now is preparing new lines of firewood smoked, hot smoked, cold smoked, with the purpose of returning to the roots they had of European gastronomy in that region of Chiriqui that has always been liked by all Panamanians. They are going to introduce new organic recipes that are much healthier where no chemicals or additives are used, going back to the recipes of the past where the percentage of fat and natural species for its preparation will dictate the guidelines above seasonings and additives, which is what regular today.
Just as the grandparents came to Panama from Switzerland, Paul Berard returned there to train and specialize just like his father did. However, this new knowledge helps this talented chef and expert butcher always have the desire to innovate, for that reason he is soon to introduce a new gastronomy service system where people will have the experience a little beyond that of a restaurant, an ambitious plan that is expected to be in operation from August 2022.
Paul’s Five Iconic Dishes are:
Mini masana, jalapeño and pineapple with cheese, in smoked meats, California-type meats, Montañes beef that has been well received by diners and the smoked pork roll.
Paul’s five favorite Panamanian dishes:
New corn tamale with patio hen, cooked beans with smoked pork tail, sancocho, roast pork in “paila” and their favorite, patio chicken with rice cooked in a stove with “concolon”.
