La Cofradia writes...
The cuisine at La Cofradia is a fusion of Mediterranean and Peruvian flavors anchored by Chef Jean Paul's academic foundation in classical European culinary training. Together this creates a new vanguard of gastronomy with deep roots in the rich ancestral tradition of Peruvian cuisine. The flavors, aromas, textures and the palate of Peruvian cuisine arise from the variety of chilies, corns (including purple com a.k.a. maiz morado), fresh lime, cherimoya (also known as a custard apple)f lucuma (a subtropical green fruit with a bright yellow pulp), cilantro and Pisco (Peruvian brandy made from Muscat grapes). Historically, Peruvian cuisine dates to the pre-Incas whose cuisine was influenced by the arrival of the Spanish and ultimately the cultural influences of the mestizaje immigrants such as the Chinese and Japanese. Chef Jean Paul stirs in a dash of the Mediterranean cuisine, which takes its influence from the countries surrounding the Mediterranean Sea (Europe to the North, Africa).