Federico Iwakawa

Federico Iwakawa

The Andes Meet the Jura

Chef Federico Iwakawa honors us with his presence, offering a menu that fuses the bold flavors of the Andes with the rich terroir of the Jura.

Born in Córdoba, Argentina, to an Italo-Argentinian mother and a Japanese-Peruvian father, Federico draws from his heritage to create a cuisine that strikes a delicate balance between spices, sweetness, and acidity, while playing with textures to deliver a truly unique sensory experience.

10-13 April 2025

  • Lunch –12:30-14:00 hrs
  • Dinner –19:30-21:30 hrs

4-course menu at € 65

Friday lunch special: 3-course menu at € 50 (Welcome, starter and main or welcome, main and dessert)

Welcome:

  • Tucuman Empanada* – Criolla sauce with quitoucho and lettuce emulsion.
    *Traditional beef-filled pastry from northern Argentina, served with a seasonal vegetable salsa and quitucho chili.
  • Mont d’Or and Caramelized Onion Empanada – Criolla sauce.

Starter: 

  • Huancaína* Asparagus with Red Cabbage Condiment
    *A classic Peruvian sauce made with mildly spicy amarillo chili.
  • Tiradito* of Scallops or Mackerel, Peas, and Grapefruit
    *A Peruvian-style sashimi inspired by ceviche.

Main:

  • Braised Beef Anticucho*, Morteau Sausage, and Beetroot Mille-Feuille
    *A traditional Peruvian and Bolivian street-food skewer.
  • Polenta, Jerusalem Artichoke, Yellow Wine Sabayon, Lacto-Fermented Kiwi, and Chimichurri*
    *A classic Argentine herb vinaigrette.

Dessert:

  • Frangipane, Burro Cream*, Rhubarb, and Griottines
    *A fragrant herb from the verbena family, native to Argentina and Bolivia.
  • Alfajor*, Chocolate Mousse, and Bleu de Gex
    *A traditional Argentine round filled biscuit.

Info and reservations: info@sessius1622.com

About Federico Iwakawa

Federico Iwakawa is an Argentine chef of Italian-Japanese heritage, now based in France. After completing culinary school in Córdoba and seeking adventure, he set off for New Zealand and then Australia, where he gained his first experience in neo-bistros and fine dining restaurants. Following extensive travels through Asia, he arrived in Paris and worked alongside Romain Lamon as sous-chef at Polissons, later contributing to the opening of Pagaille as second-in-command in the kitchen. Always looking for new challenges, he took on the role of resident chef at Les Résidents, where he developed an innovative cuisine inspired by his roots and travels, while showcasing local ingredients.

Building on these experiences, he is now taking on a new residency—this time at Sessius 1622.