Another great adventure, and challenge, was setting up the Hiram Bingham train service, from Cusco to Machu Picchu.

In 2003, as I was in charge of Food & Beverage operations for Orient-Express Hotels (now Belmond) in Peru, I was given the task, together with the Executive Chef, to setup a new luxury catering service onboard a train… and, not any train!!

That is how it all started….

The owner of Orient-Express, during one of his many travels, had spotted, in a Singapore train station, a set of beautiful and seemingly left aside wagons. It turns out they had been manufactured in South Africa.

A few months later, the carriages changed ownership, and were then shipped to Peru, where they undertook a set of transformations. Firstly the wheel gauge of the carriages had to be adjusted to the width of Peruvian railways, which are narrower….

Important work of renovations followed, mechanical and of interior design : the result was in pure 1920 Pullman style, for which Orient-Express is known : simply amazing! Peruvians craftsmen are amongst the best I have ever worked with.

http://4.bp.blogspot.com/-6MIandIe7Jw/VEU3btDLrHI/AAAAAAAAavI/e7HFqt6_Wpo/s1600/_MG_4000.JPG

After many months of fine tuning details, the train was ready to roll on the railways of its new country of adoption, for many journeys alongside the fabulous Peruvian Andes, slowly descending -yes, Machu Picchu is lower than Cusco!- into the deep rainforest…

 

But our mission was only starting : setting a new luxury train service with catering, from Cusco to Machu Picchu.

At that time Peru Rail, partly owned by Orient-Express, was offering train services to and from Machu Picchu, but with very limited catering.

The journey is breathtaking, and what better way to enjoy it with Peruvian gastronomy, a few pisco sours, while sitting down in a comfortable seat? The guides would also be on the train, and accompany the guests during the citadel’s visit.

Each trip took 3 and a half hours, which gave us ample time to serve a 4 course meal.

After months of refurbishment, our new “working tool” a Food & Beverage director and Chef’s dream, had arrived at the station : two 42 seat carriages, a kitchen carriage, and an observation bar !

Our first goal was to create two menus, adapted to life on wheels, which can be quite shaky on Andean rails :).

Many other details had to be considered : altitude, availability of products, constraints in the kitchen, logistics… this will be the main topic of my next week’s post.

Until then, have a beautiful Sunday 🙂