Arepas, tacos and an old family recipe for chimichurri are all flavors beloved by Latin Americans that earned him the first Venezuelan chef to receive a star from the prestigious guide, for his restaurant in the former British colony.

"On the other side of the planet, everyone is watching us. Being the first Venezuelan to have a Michelin star makes people have their eyes on me," the chef of 34 told AFP. years surrounded by various Latin American nationalities.

"But I tell them not to worry because we are representing our continent and our countries in the best possible way."

Located in the steep district of Central, on the island of Hong Kong, his restaurant Mono has already won awards: in 2021, it appeared in the Asia's 50 Best ranking.

It thus became the first establishment offering Latin American cuisine to enter this list.

In the kitchen of Mono, the starred restaurant of Venezuelan chef Ricardo Chaneton, on March 23, 2022 in Hong Kong Peter PARKS AFP

When it opened, customers came to taste contemporary French cuisine, the chef having worked at the Mirazur in Menton, on the Côte d'Azur, best restaurant in the world 2019 according to the British World's 50 Best ranking.

But they very quickly put Mono in the Latin American category, recalls Mr. Chaneton.

French touch

"That's what we wanted. The French touch will always be there, but I was born in Venezuela, to a Colombian grandmother and an Argentinian grandfather, and that's what I put in my sauce “, explains this native of Caracas.

In the kitchens resonate different Spanish accents, its staff hail from Venezuela, Mexico, Guatemala, Brazil - and the dishes testify to the diversity of culinary specialties of the region.

A pigeon dish created by Venezuelan chef Ricardo Chaneton at his Mono restaurant on March 23, 2022 in Hong Kong Peter PARKS AFP

Thus, the squab from the Pays de Racan, a Touraine specialty, is combined with chimichurri and jicama, a common root in South American cuisine.

And a fillet of wild turbot from Brittany takes on a bright yellow color thanks to annatto oil, popular in Latin and Asian dishes.

The accompaniments are also reminiscent of the street food popular with Venezuelans or Mexicans, such as fresh corn hallaquitas, which resemble Venezuelan tamales, or arepas topped with lobster or stewed beef.

"We don't want to make 100% traditional cuisine, but it is based on our perception and interpretation of nostalgia and taste memories," explains the chef.

The star obtained, however, has only slightly illuminated the daily life of Mono, which is suffering the full brunt of the draconian health restrictions in Hong Kong.

Mr. Chaneton says he received the news of his honor one morning in January, hours before the city government announced the mandatory closure of restaurants at 6 p.m. for on-site dining.

Venezuelan chef Ricardo Chaneton works in his Mono restaurant in Hong Kong, March 23, 2022 Peter PARKS AFP

“We had a bittersweet experience, all on the same day,” recalls the cook.

"I can't wait to be able to provide Michelin-starred service again in the evening."

The restrictions are to be lifted on April 21.

The chef traces his journey with a sense of gratitude for how "fate played out".

A destiny that took this employee of a pizzeria in Caracas to send him to learn French cuisine with the Argentinian legend Mauro Colagreco, chef of the Mirazur in Menton, where he found "a family", before introducing him to Hong Kong. as a chef at the Petrus of the Shangri-La Hotel.

"I think the most beautiful thing about Mono is that it's a window into Asia on the refined gastronomy of Latin America," he enthuses.

"If I had won this star by making French cuisine, it would not have had the same weight".

© 2022 AFP