Your profile is incomplete.
Feed others more info about you.
Restaurants
- João Wengorovius added a new meal Dinner at VISTA Restaurante at Vista Restaurante
“The different stages of the almond”, from the four-hands dinner between @joaooliveirachef and @manubuffara @vistarestaurante
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
The colour of the artichokes at Valencia market / the bitterness of the “Artichoke cocktail and tonic” / the sweetness of “Artichoke, Amazonian honey and pollen” at @ricardcamarena / @alexatala “From the Amazonia to the Mediterraneo” jam session lunch
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
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... More
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 Less
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
“Shrimp “cortado” with coffee broth”
@ricardcamarena @alexatala jam session “From Amazonia to the Mediterraneo”
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
“This was a jam session that gave us a lot of pleasure and was only possible because we shared the same attitude, with humility to listen to each other and moved by the pleasure of creating new things, not thinking too much, improvising, letting it flow and seeing what works” says @alexatala standing alongside with @ricardcamarena... More
“This was a jam session that gave us a lot of pleasure and was only possible because we shared the same attitude, with humility to listen to each other and moved by the pleasure of creating new things, not thinking too much, improvising, letting it flow and seeing what works” says @alexatala standing alongside with @ricardcamarena at his restaurant in Valencia, for a unique culinary jam session - instead of the usual four hands dinner where each chefs presents his own dishes in turns - under the theme “From Amazonia to the Mediterranean”.
“The first day, things weren’t working” adds Ricard, “we weren't getting any ideas. And the tendency is for each of us to take refuge in the dishes and the techniques that you know well and that you feel secure in.
And so I said to Alex: this is like Tarzan, you have to let go of one branch so you can grab the next.
And we began to create whatever came to us, the most spontaneous, the most intuitive, with no strings attached, just for the pleasure of creating together.
We would look at the ingredients from the garden or the market and think: what would we like to do with this?”
Some very interesting things I would say.
Such as the “Sea urchin and cupuaçu (Theobroma grandiflorum) jelly” or the “Orange Niguiri, Pez Limón (Greater amberjack/ Seriola dumerili) and spicy cabbage” pictured here Less
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Kappo Cascais at Kappo
Snapshots from a very delightful Omakase experience by @tiagopenao @kappo.cascais
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Boragó Restaurante at Boragó
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Mayta Restaurante at Mayta
The seductive food of @jaimepesaque at @maytalima
“Loche, Macre, huacatay and yellow chili”/
“Paiche taco”/“Corn and Andean cheese”/“Fried Yucca with Paiche belly”/“Paiche, Tucuí, charapita and bellaco”/“Mucilago foam”
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at La Mar Cebichería at La Mar
A Sunday lunch to remember @lamarcebicherialima with an impressive sequence of exceptional produce and the warm welcome of chef @thonyvasdi
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Maido Cocina Nikkei at Maido
Great to be back @mitsuharu_maido to enjoy the mastery of Mitsuharu Tsumura’s (Misha) and his Nikkei cuisine. In this pic, the superb Nigiri of Toro and Amazonian Ponzu