{"id":3298,"date":"2021-12-23T00:50:47","date_gmt":"2021-12-22T23:50:47","guid":{"rendered":"http:\/\/www.thevisitorpanama.info\/eng\/?p=3298"},"modified":"2022-03-17T15:01:52","modified_gmt":"2022-03-17T14:01:52","slug":"paul-berard-a-master-butcher-who-cooks-and-innovates-gastronomy-in-the-highlands-of-chiriqui","status":"publish","type":"post","link":"https:\/\/www.thevisitorpanama.info\/eng\/2021\/12\/23\/paul-berard-a-master-butcher-who-cooks-and-innovates-gastronomy-in-the-highlands-of-chiriqui\/","title":{"rendered":"Paul Berard, a Master Butcher who Cooks and Innovates Gastronomy at Chiriqui Highlands"},"content":{"rendered":"\n

Paul Berard is a master butcher trained in\nSwitzerland, also studied industrial administration and speaks four languages.\nHe is a person who has had the opportunity to travel the world thanks to his\nstudies and gastronomic learning. He also completed his master’s degree in\nbiotechnology and biochemistry, as well as an Expertise in France as a\nBiotechnologist in the field of milk and meat.<\/p>\n\n\n\n

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Knowledge to Share and Elevate the Industry<\/strong><\/p>\n\n\n\n

Part of the career he carried out in Switzerland and\nFrance go hand in hand with recipes and preparations that support the objective\nof the company he leads, to provide restaurant chefs and people who are\ndedicated to organizing events with the knowledge of meat cuts, preparations\nand diversification of menus. He also expanded his knowledge by studying at the\ncheese school in France. So much acquired knowledge is shared with all possible\npeople about cuts, marinades, and others.<\/p>\n\n\n\n

Climate That Creates Unmatched Products<\/strong><\/p>\n\n\n\n

For this chef and specialized butcher, who has travel\nthe world, a climate and height like the one found in the Highlands, especially\nin New California, an area that is relatively close to the sea, with a cool\nweather with lots of water and sun, a combination that allows to achieve flavors and spices,\ntypical aromas of the region. Being part of the humid tropical forest but of high\naltitudes allows the country to be super different and produce natural products\nunmatched in the world.<\/p>\n\n\n\n

Innovation within Natures and Healthy Line<\/strong><\/p>\n\n\n\n

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Paul Berard seeks to contribute with all his experience acquired in\nSpain, France and Germany among others, to Panamanian recipes from abroad and\noffer them to the public for them to try and this encourages innovation.<\/p>\n\n\n\n

Right now is preparing new lines of firewood smoked,\nhot smoked, cold smoked, with the purpose of returning to the roots they had of\nEuropean gastronomy in that region of Chiriqui that has always been liked by all\nPanamanians. They are going to introduce new organic recipes that are much\nhealthier where no chemicals or additives are used, going back to the recipes\nof the past where the percentage of fat and natural species for its preparation\nwill dictate the guidelines above seasonings and additives, which is what\nregular today.<\/p>\n\n\n\n

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Just as the grandparents came to Panama from\nSwitzerland, Paul Berard\nreturned there to train and specialize just like his father did. However, this\nnew knowledge helps this talented chef and expert butcher always have the\ndesire to innovate, for that reason he is soon to introduce a new gastronomy\nservice system where people will have the experience a little beyond that of a\nrestaurant, an ambitious plan that is expected to be in operation from August\n2022.<\/p>\n\n\n\n

Paul’s Five Iconic Dishes are:<\/strong><\/p>\n\n\n\n

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Mini masana, jalape\u00f1o and pineapple with cheese, in\nsmoked meats, California-type meats, Monta\u00f1es beef that has been well received\nby diners and the smoked pork roll.<\/p>\n\n\n\n

Paul’s five favorite Panamanian dishes:<\/strong><\/p>\n\n\n\n

New corn tamale with patio hen, cooked beans with smoked pork tail, sancocho, roast pork in \u201cpaila\u201d and their favorite, patio chicken with rice cooked in a stove with \u201cconcolon\u201d.<\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":3525,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[32],"tags":[],"_links":{"self":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3298"}],"collection":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/comments?post=3298"}],"version-history":[{"count":5,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3298\/revisions"}],"predecessor-version":[{"id":3526,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3298\/revisions\/3526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media\/3525"}],"wp:attachment":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media?parent=3298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/categories?post=3298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/tags?post=3298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}