The Amazon ants. Not much lemon/acidic flavor and it actually tasted like what you'd believe an ant would taste like. ?
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D.O.M., São Paulo (Aug 2016)
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The Amazon ants. Not much lemon/acidic flavor and it actually tasted like what you'd believe an ant would taste like. ?
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D.O.M., São Paulo (Aug 2016)
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#cityfoodsters_dom
Lime and banana ravioli with priprioca
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D.O.M., São Paulo (Aug 2016)
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Cinnamon zabaione cheese ice cream, strawberry syrup
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D.O.M., São Paulo (Aug 2016)
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Raisin sorbet with pepper and Amazon fruit
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D.O.M., São Paulo (Aug 2016)
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Aligot
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D.O.M., São Paulo (Aug 2016)
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Duck confit with Madeira wine, yam puree, and green pepper
Aligot
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D.O.M., São Paulo (Aug 2016)
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Heart of palm fettuccine with Brazilian cheese (Canastra and Tulha)
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D.O.M., São Paulo (Aug 2016)
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Quail, liver pate, pineapple, cocoa
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D.O.M., São Paulo (Aug 2016)
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Glazed shrimp
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D.O.M., São Paulo (Aug 2016)
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Pirarucu skin, banana puree and aviú (micro shrimp)
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D.O.M., São Paulo (Aug 2016)
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Pirarucu (Amazonian fish) with acai berry and "pimenta de cheiro" (aromatic chili)
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D.O.M., São Paulo (Aug 2016)
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Heart of palm, vatapá (Cajus nuts and dry shrimp) and coconut milk
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D.O.M., São Paulo (Aug 2016)
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Smoked mackerel, onion cream and baroa potato
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D.O.M., São Paulo (Aug 2016)
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Watercress and mustard seeds
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D.O.M., São Paulo (Aug 2016)
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Biscuit flour (tapioca) and bottarga
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D.O.M., São Paulo (Aug 2016)
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Flowers ceviche and native Brazilian bee honey
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D.O.M., São Paulo (Aug 2016)
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Watermelon, Jataí honey, baru (Brazilian nuts) and cheese Tulha
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D.O.M., São Paulo (Aug 2016)
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Oyster, cupuaçu, whiskey, and mango
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D.O.M., São Paulo (Aug 2016)
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Sparkling wine with sake inside of a jalapeño
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D.O.M., São Paulo (Aug 2016)
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Chilean pepper ice cream, black salt, ginger
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D.O.M., São Paulo (Aug 2016)
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Mashed potato, sour cream with olive oil, Brazilian butter
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D.O.M., São Paulo (Aug 2016)
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Cheese bread, sourdough
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D.O.M., São Paulo (Aug 2016)
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Caipirinha
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D.O.M., São Paulo (Aug 2016)
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Alex Atala, world reknown chef behind 2* D.O.M., Sao Paulo (#11, 2016 World's Best Restaurant), is introducing the concept of Brazilian gastronomy to the world. The restaurant was created when little was known about Brazil's flavors, but Alex understands the jungle from his trips into the Amazon to test potential ingredients for his menu. By combining classical French techniques with his Amazonian background and jungle knowledge, he catapulted D.O.M. into the world spotlight as the first great modern Brazilian restaurant.
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D.O.M., São Paulo (Aug 2016)
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