Amazonian heart of palm and Valencian margalló (Blue Mediterranean fan palm/ Chamaerops humilis), truffle juice and seeds” /
“Brazilian sweet pepper and tucupi (a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle)in two ways, with oyster and with rice” / “ kid and spring garlic”
From the culinary jam session of @ricardcamarena and @alexatala celebrating the intersection of geographies, produce and background of each chef
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