Ottawa Peruvian Cuisine: A Visit to Raphaël

With a solid 4.6 rating on Google, I walked into Raphaël 满怀期待，hoping to dive into a delightful Peruvian dining experience. The menu, filled with unfamiliar names, made me opt for a cautious order: two small plates, one main course, and a drink to start. 🌍🍴 The Drink: Chicha Morada 🍹 I went with chicha morada, a traditional Peruvian beverage. After a quick check, I learned it’s made from purple corn, though the corn flavor was subtle here. Likely blended with fruit, it had a unique taste—hinting at cinnamon warmth with a touch of berry sweetness, almost like a gentle 杨梅 (bayberry) note. A refreshing start to the meal! Complimentary Appetizer Soup 🥣 Before our dishes arrived, the server brought over two cups of complimentary soup to whet our appetites (as seen in Photo 4). It was a tangy, savory seafood soup, with a distinct, pronounced seafood aroma that stood out. While it had a bold flavor profile, it set the stage for the meal ahead. First Small Plate: Pulpo al Olivo 🦑 (Photo 1) Up first was pulpo al olivo—sliced octopus. The dish came with a generous drizzle of sauce, and I found the seasoning to be on the saltier side, which highlighted the rich flavors of the sauce. The octopus itself was tender, pairing interestingly with the creamy, herb-infused sauce. Second Small Plate: Anticuchos 🥩 (Photo 3) Next was anticuchos, grilled beef skewers—and this one was a standout! The steak was incredibly tender, with a lovely charred, smoky flavor from the grill that felt so satisfying. What surprised me was the sweet potato on the side—yes, sweet potato! It had a natural sweetness that balanced the savory meat perfectly. I even double-checked to make sure it was indeed a potato, and it was—a pleasant twist! The accompanying Brussels sprouts, though, were on the oilier side, with a richness that reminded me of fried cabbage from street food stalls, just with a bit more oil than I’m used to. Main Course: Arroz con Conchas 🍚 (Photo 2) Then came the main course: arroz con conchas, a seafood rice dish. Topped with a tender, semi-soft scallop and two slices of bacon, the scallop was a highlight—soft, slightly sweet, and full of fresh seafood flavor. The bacon, however, had a firmer texture that took a bit more chewing. The rice itself was packed with shrimp flavor, mixed with chunks of mushrooms, carrots, and zucchini. Like the earlier dishes, it leaned toward the saltier side, making each bite quite bold. Complimentary Dessert 🍮 To balance out the richness, the server brought over a complimentary dessert (Photo 5)—a thoughtful touch to mellow the saltiness. It was a sweet, creamy finish that helped round out the meal. Peruvian cuisine is known for its wonderful use of seafood, potatoes, and corn, and Raphaël seems to blend Peruvian traditions with a touch of French culinary influence. The bold seasoning—especially the salt—was a notable choice, giving each dish a strong, distinct character. While it might not align with every palate, it’s clear the restaurant has a unique take on fusion flavors. Exploring new cuisines is all about discovering different taste profiles, and this meal offered plenty of interesting notes to reflect on. For those curious about Peruvian-French fusion, it’s worth a try to experience their unique approach to flavors! 😊 #FusionCuisine #ExploringGlobalFlavors #Ottawa #Canada #DiningOut #PeruvianCuisine #OttawaFood #WeekendEats #CulinaryExploration