Alquimia

Alquimia is a Franco‑Latin fusion restaurant presenting a creative, modern gastronomic experience that combines French techniques with products from Paraguay. Chef Horacio Zárate arrived in France twelve years ago with a diploma in culinary sociology, was inspired by Paul Bocuse and Alex Atala, trained in several étoilé restaurants in Paris, and opened Alquimia with Mathilde Losilla in March 2019. Mathilde Losilla, from the Rhône Valley, trained in hospitality, specializes in sommellerie, curates a wine list of around 220 references from the Rhône Valley, Burgundy, the Loire and Latin America, and proposes wine pairings. Sourcing practices specify meats and poultry of French and EU origin and dishes prepared on site from raw products; the team requests information on allergies or dietary regimes and refers to an allergen book. Alquimia is selected by the Michelin Guide and asserts an Argentine/Paraguayan–French fusion identity. The owners conceived the venue as a place of sharing and exchange where rustic and modern elements meet, and the experience emphasizes sensory activities and cultural diversity; an outdoor terrace is available. The cuisine is creative and modern, built on French technique fused with Paraguayan and Latin American products and delivered as multi-course tasting sequences that emphasize narrative and sensory contrasts. Menus include flexible lunch formats of two, three or four sequences and a structured dinner tasting served in nine sequences around eighteen inspirations. Horacio Zárate is the chef. Specialties include tiradito de daurade; œuf parfait with chardonnay‑aneth sauce; filet de thon mi‑cuit with passion fruit beurre blanc; quasi de veau poêlé with confit sweet potato; fregola sarda risotto with truffled burrata; and the nine‑sequence dinner tasting menu.