La Causa is the new restaurant of Alex Lau, a very good chef who made an era maybe 15 years ago, as Chef de Sazú, one of the best restaurants in Quito. We followed Lau when he opened Lua, a great Peruvian food place, which lasted a few years.
Knowing about this new venture, we went to visit La Causa, on Toledo and Zaldumbide streets in Quito.
I started by checking if they still had my favorite dish from this Chef, the Parmesan tiradito, on the menu, and indeed, it was. It is an excellent dish, very well balanced, round in flavor, bathed in a full-bodied sauce. He achieves this with an almost emulsion of natural unsweetened yogurt with Parmesan cheese, which obviously has hints of citrus, with a hint of ginger and other spices. Without a doubt, a great dish that I always recommend.
The leche de tigre with ají amarillo and a high dose of coriander was perfect and cleansed the palate of the previous dish, which, as I said, has a long stay in the mouth.
The Guayabamba tiradito is also one of the best dishes. With a dose of olive oil with avocado tiger milk.
The tasting continued with a quite good grilled octopus, and then with a dish that I did not find on the menu, but its construction is a success: Thin slices of lobster wrapping a ball of crab, on a bottom of concentrated lobster with sauce miso and corn milk, topped with caviar. Great dish, made with technique. You have to try it.
The black shell risotto had an interesting touch when combined with sour cream, although it did diminish the potency of this mollusk, which I always look for when I order it, finished with the perfect texture.
Finally, another excellent creation was the oxtail Ravioli, stuffed with oxtail, with very ripe, roasted tomato paste, and Parmesan cheese.
Dessert was something extremely simple, but a winner: 75% chocolate bonbon in extra virgin olive oil. His secret is to use first-class raw material, not the olive oil that he normally finds on the rack, but a high-quality one, with low acidity, viscous and dense, and the purest chocolate with the least amount of sugar possible. Simple but delicious, a good way to end a tasting menu at an extraordinary price, seven courses for US$45 per person. La Causa de Alex Lau is a very good Peruvian cuisine restaurant that offers the classics of this gastronomy, with some signature combinations and touches, which due to its value for money, could make me a regular. (EITHER)
Source: Eluniverso
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