@andrelancacordeiro from @essencialrestaurante knows how to revisit the best of classic French cuisine like few others. Challenged by @joaogferraz , he prepared us a ravishing menu like the one for this Thursday, adding a personal touch with a few notes that made each recipe even more memorable, such as that sea urchin & red prawn right at the start or the
Bellevue lobster (pictured here) or wild mushrooms with figs, hazelnuts & Madeira sauce. And then the charcuterie! Like chicken & prawn ballotine, hollandaise, Foie gras mi cuit & dried fruit, Jambon persillé, Pâté en croûte.
Followed by turbot & sea minestrone and suckling pig’s feet, cognac & madeira sauce.
And to finish, a millefeuille & salted caramel and some warm Madalenas, Worcestershire sauce & Quinta das Bágeiras brandy.
Simple stuff.