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INTERVIEW: Chef Freddy Corea and Owner Pascal Picot

March 10, 2015


Since opening Bistro Estrada has grown with the passion and enthusiasm of our culinary team. After nearly three years Chef Freddy Corea and Owner Pascal Picot sit down to tell us about the journey of Bistro Estrada, its future and gastronomy in Nicaragua.

Chef Freddy Corea

1) Could you tell us a bit about your experience as a chef?

My culinary career is very long and dates back to 1999 when I started at the Holiday Inn Select in Managua, then in Colombia and Costa Rica.

2) How would you describe the atmosphere at Bistro Estrada?

Very high quality, comfortable and inviting. Unique in its style.

3) Describe the process of creating a dish to the menu.

It is a very enjoyable and interesting process because creating a dish is not only to make it, but also to imagine it and taste it in all 5 senses.

4) How would you define your style as a chef?

I am a spontaneous, creative and innovative chef.

5) What distinguishes the gastronomic offer at Bistro Estrada?

The quality of service and the quality of our dishes, as well take care to offer our clients the best of the best, from perishables to meats and seafood.

6) Is cooking is an art or a technique?

It is a task where art prevails, we as chef and cooks are also artists.

7) Finally, what dish would recommend to our Bistro fans?

I would recommend two in particular, which are to my liking: Sirloin Béarnaise and Pargo Estrada.

Owner Pascal Picot

1) How would you describe the atmosphere of the Bistro Estrada?

The Bistro is a place with a very special atmosphere. It was created with the idea of offering something that does not exist in Nicaragua, adapted to the colonial style of the city. It has an air-conditioned environment for people who want to escape the heat in Granada while having lunch, dinner or enjoying a delicious cocktail and also an outside space, in a meticulously restored Granadino corridor overlooking the central courtyard. However, most choose to sit outside, enjoying the greenery, the colonial fountain, pigeons and the silence of the night.

2) In your opinion how has Bistro Estrada changed since its inauguration more than two years ago?

Quickly, the Bistro has achieved its "name" as one of the best restaurants in the city or country. The staff is a strong team of professionals in both the kitchen and lounge, who have managed to grow along with the Bistro. Today its reputation is made. We have a large clientele and friends repeating their visits regularly.

3) How has your general experience been in Nicaragua and how do you see the development of gastronomy in our country?

Gastronomy in Nicaragua is undergoing a profound change! The nature of products, mostly fresh and tropical products, allows unlimited creativity in creating dishes. The country of Nicaragua has always had the talent to absorb outside cultures that came and integrated into the local culture and customs, giving an additional attraction. Currently this is exactly what is happening in gastronomy with the fusion of Nica-European culinary styles!

4) Tell us a little about the history of Bistro Estrada in Nicaragua.

The Bistro started from scratch, but with a well-defined vision of where we want to go and what we wanted to offer. We managed to quickly reach our goals, both in the areas of culinary quality, attention to our clientele, and also our economic goals. One of the goals in terms of quality is always the challenge of providing the "wow" factor with our visitors. This was achieved by continuous staff training, encouraging creativity, and creating a harmonious work environment allowing our team to perform at their best in the Bistro.

5) Can you tell us in your opinion, what is the main feature that distinguishes Bistro Estrada from other restaurants in Granada?

One of the main features, as I've said before, is that this is a different place that up until now could not be found in Nicaragua but in Europe. This distinction is emphasized not only in the physical appearance of the place, but also in the dishes offered and the philosophy of a "casual" restaurant called a ‘Bistro’, which is more of a meeting place between friends, according to the meaning of the word.

6) What is your vision of the Bistro in the future?

Always keep improving, keep growing, being a point of reference and example in Central America.

7) Finally, what dish would recommend to our Bistro fans?

I would recommend starting with the first dish on the menu and continuing to the last. When you’re done, we’ll talk again!

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Our Chef's Column

INTERVIEW: Chef Freddy Corea and Owner Pascal Picot Since opening Bistro Estrada has grown with the passion and enthusiasm of our culinary team. After nearly three years Chef Freddy Corea and Owner Pascal Picot sit down to tell us about the journey of Bistro Estrada, its future and gastronomy in Nicaragua.