French-Peruvian Evening at CHECA Bar

On Thursday 4 June, CHECA Bar hosted a special one-night evening created together with friends from France: a playful meeting between French aperitif culture, French technique and Peruvian flavour.

The idea was simple — bring the charm of a French evening to CHECA, but give it a Peruvian soul. French cocktails, bubbles, Peruvian wine, dry-aged beef, ají sauces, Peruvian coffee, dark chocolate and Andes Rum, all coming together in a warm, festive night at Åsögatan.

The evening ran as a drop-in at CHECA Bar — no reservation, just a full room, music and people sharing plates and glasses at the counter.

Drink highlights

The evening opened with a selection of French-inspired drinks. We served the St-Germain Spritz, a floral and refreshing aperitif made with elderflower liqueur, bubbles and soda — elegant, light and perfect to start the night.

We also poured Picon Bière, a beloved French bar classic made by adding Picon, a bittersweet orange and herbal aperitif, to cold beer. Refreshing, slightly bitter, citrusy and very French.

For something fruitier and more festive, we served Crème de Cassis with bubbles, inspired by the classic Kir Royale. Blackcurrant liqueur meets sparkling wine for a drink that is bright, elegant and celebratory.

Alongside the cocktails there was Crémant, French sparkling wine made in the traditional method, and of course Peruvian wine, bringing CHECA's identity into the evening.

Food highlights

The food followed the same idea: French inspiration, Peruvian ingredients and CHECA's own way of bringing flavour to the table.

At the centre of the evening was a dry-aged tenderloin infused with Peruvian coffee, served with a rich demi-glace finished with Peruvian dark chocolate — depth, warmth and contrast: the elegance of a French sauce, the intensity of Peruvian coffee, and the subtle bitterness of dark chocolate.

We also served pommes dauphine, a classic French potato preparation made from potato and choux pastry, fried until golden, airy and crisp. For this evening they were served like playful potato "churros", with Peruvian ají sauces on the side — creamy, spicy, colourful and full of personality.

To finish, dessert brought together French softness and Peruvian warmth: a bavarois with Andes Rum. Light, creamy and delicate, with a final aromatic touch from Peruvian rum.

The atmosphere

A one-night celebration of friendship, flavour and cultural exchange — France and Peru meeting at CHECA Bar for an evening of drinks, food and good energy, in the warm, colourful room we call home on Åsögatan.

Explore our food and drinks menu, or read more stories from the kitchen in the CHECA Journal.