Alquimia

The story

Alquimia in Vienne – French-Paraguayan Modern Cuisine, Michelin Recommended

The story of Alquimia is one of alchemy in the truest sense: the transformation of ingredients, traditions, and two people’s shared passion into something entirely new.

Chef Horacio Zarate arrived in France twelve years ago with a degree in culinary sociology and a fascination for chefs Paul Bocuse and Alex Atala. He honed his skills in Michelin-starred kitchens in Paris before meeting Mathilde Losilla, a Rhône Valley native whose childhood was steeped in wine—her grandfather used it to train her sense of smell. Their partnership, both personal and professional, became the foundation of Alquimia.

The restaurant opened in March 2019 on Rue de la Table Ronde in Vienne. The name is no accident: “Alquimia” means alchemy, and the kitchen pursues a deliberate fusion of French technique with Paraguayan ingredients and soul. The result is a modern cuisine that feels both grounded and surprising.

At lunch, the experience is flexible: two, three, or four sequences built around your preferences. Dinner is a more immersive affair—a nine-sequence tasting menu built from eighteen inspirations. The spring dinner menu reads like a poem: Kiwi, ginger, and green tea gives way to coconut, heart of palm, sweet potato, and cochinita pibil; then chipa with sage and cumin, followed by asparagus with Ibérico ham and egg, trout with aji amarillo and passion fruit, lamb with mushrooms and red beans, and desserts that pair strawberry with Tonka bean or chocolate with Granny Smith apple and meringue.

Mathilde oversees a wine list of 220 references, drawing heavily from the Rhône Valley, Burgundy, and the Loire Valley, with a thoughtful selection from Latin America. Her pairings are designed to echo the kitchen’s cross-cultural dialogue.

The restaurant’s Michelin Recommended distinction reflects the precision and personality of this project. Alquimia is not about showing off—it is about sharing a story, one plate at a time.