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Restaurants
- João Wengorovius added a new meal Dinner at Casa Maria Luigia at Casa Maria Luigia
The warmest welcome from the Canadian chef @jessrosval as you arrive at @casamarialuigia, the project of @laratgilmore and @massimobottura where art, design, nature and gastronomy come together in a beautifully restored farmhouse near Modena.
It is also the only place where you can now taste Osteria Francescana's... More
The warmest welcome from the Canadian chef @jessrosval as you arrive at @casamarialuigia, the project of @laratgilmore and @massimobottura where art, design, nature and gastronomy come together in a beautifully restored farmhouse near Modena.
It is also the only place where you can now taste Osteria Francescana's all-time favourites (where Jessica has worked for over seven years) in a spacious top-ceiling dining room with communal tables which invite guests to share the food, listen to the stories behind each dish and enjoy the conversation.
The following morning a hearty, savoury breakfast awaits you to make sure you wake up every day with a smile.
Jessica’s relentless enthusiasm is also evident in her collaboration with the AIW project (Association for Integration of Women) and its co-working place/restaurant Roots, as culinary director, teaching young migrant women how to cook professionally so that they can be better prepared to find a good position in the restaurant industry in the future.
Good energy indeed. Less
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- João Wengorovius added a new meal Dinner at Aman Venice at Arva
“Gyoza” (eel, mushrooms, foie gras), by @pele.christophe from @leclarenceparis for the @cares_ethicalchefdays dinner @aman_venice
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- João Wengorovius added a new meal Dinner at Aman Venice at Arva
“Cappelletti with nettles, seaweed mushrooms and glasswort ramen”, delicious dish by
@matteo_panfilio @aman_venice for the last dinner of @cares_ethicalchefdays
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The soup that wanted to be a pastry.
This new starter at @gadanhamercearia by @mibrasiil is a delicious twist on the traditional “Sopa de Cação” - a quintessential soup from Alentejo made with dogfish cooked in a flavorful broth with garlic and coriander, then thickened with flour and vinegar and poured over bread - which... More
The soup that wanted to be a pastry.
This new starter at @gadanhamercearia by @mibrasiil is a delicious twist on the traditional “Sopa de Cação” - a quintessential soup from Alentejo made with dogfish cooked in a flavorful broth with garlic and coriander, then thickened with flour and vinegar and poured over bread - which concentrates those key identifying tastes in the filling of a crunchy pastry made with a fatty dough (”Pastel de Massa Tenra”, sometimes translated as Portuguese traditional hand pies / deep fried turnovers /Portuguese fried meat pockets). Less
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“Purple corn tostada”, “Daikon and almond” by @karylmt and @championtaka._ Two highlights from the joyful and original menu the couple is serving @gucciosteria from @massimobottura
You can feel their influences (from Mexico to Japan, Peru or Italy) but also a sense of good vibe and room for creative... More
“Purple corn tostada”, “Daikon and almond” by @karylmt and @championtaka._ Two highlights from the joyful and original menu the couple is serving @gucciosteria from @massimobottura
You can feel their influences (from Mexico to Japan, Peru or Italy) but also a sense of good vibe and room for creative exploration supported by the solid experience they’ve both acquired Less
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- João Wengorovius added a new meal Dinner at Osteria Francescana at Osteria Francescana
“Come to a Italy with me”, Massimo Bottura’s new menu at Osteria Francescana.
“This is the menu for a new Italy, the menu we created for a new Italy
An Italy that is no more about stereotypes, no more about north, center, south, no more about Modena or Bologna, Costera Amalfitana or Puglia, but about Italy as a country seen through the eyes... More
“Come to a Italy with me”, Massimo Bottura’s new menu at Osteria Francescana.
“This is the menu for a new Italy, the menu we created for a new Italy
An Italy that is no more about stereotypes, no more about north, center, south, no more about Modena or Bologna, Costera Amalfitana or Puglia, but about Italy as a country seen through the eyes of a kid, from under the table. So everything is seen upside down. The perception is dessert to start, spaghetti and Caprese to finish. Because I’m a kid and we are cooking like a kid.” Dishes: “Oops! I forgot the Caprese salad”, “Textures of the North Adriatic Sea”, “Turbo Porchetta” Less
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@virgiliocentral @gucciosteria for a one night dinner with @massimobottura @championtaka._ and @chefkael to present some of the work of @centralrest from Peru with a little twist here and there adding Italian ingredients (Porcini, Pecorino, …) or dishes and inputs from @gucciosteria... More
@virgiliocentral @gucciosteria for a one night dinner with @massimobottura @championtaka._ and @chefkael to present some of the work of @centralrest from Peru with a little twist here and there adding Italian ingredients (Porcini, Pecorino, …) or dishes and inputs from @gucciosteria
The result was delicious, original and well crafted. Less
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- João Wengorovius added a new meal Dinner at Palácio dos Duques de Cadaval at Cavalariça Évora
I've been a fan of @cavalaricacomporta in Comporta ever since @_brunocaseiro @a_picolita @fabion0br3 and @cj.morrell opened the restaurant. Now Cavalariça arrives in Évora with an original menu with a rich alternation of flavours, textures and temperatures, from the acidity of the rabbit escabeche... More
I've been a fan of @cavalaricacomporta in Comporta ever since @_brunocaseiro @a_picolita @fabion0br3 and @cj.morrell opened the restaurant. Now Cavalariça arrives in Évora with an original menu with a rich alternation of flavours, textures and temperatures, from the acidity of the rabbit escabeche or the cured dogfish “punheta” with vinegar onions and orange zest ( both cold), to the slightly spicy lamb empanadas (hot), the difficult but very well resolved texture of the deep-fried breaded pork ear w apple, and roasted garlic, the creaminess of the Alentejo Tortilla, a delicious chickpea stew (al dente) with grilled octopus and prawns and at the end, an irresistible orange roulade with honey and chamomile ice cream… well, I'll stop here.
Congrats @cavalaricaevora Less
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- João Wengorovius added a new meal Dinner at Palácio dos Duques de Cadaval at Cavalariça Évora
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- João Wengorovius added a new meal Dinner at Schauenstein Castle at Schloss Schauenstein
#Now”, one of the 33 keywords of my book We, Chefs” refers to the endless opportunities to express how one interprets the present moment, in unique ways.
At “Oz” (which means “today” in Rhaetian dialect, a group of Romance dialects spoken in Switzerland and northern Italy) - the new vegetarian restaurant from Andreas Caminada... More
#Now”, one of the 33 keywords of my book We, Chefs” refers to the endless opportunities to express how one interprets the present moment, in unique ways.
At “Oz” (which means “today” in Rhaetian dialect, a group of Romance dialects spoken in Switzerland and northern Italy) - the new vegetarian restaurant from Andreas Caminada led by chef @fritschetimo - they’re beautifully demonstrating it.
A plant-based contemporary cuisine that is not bounded by any particular regional influence or technique (you start with cucumber yuzu, tomato dashi, chilli tacos, carrot ceviche w/kimchi, …) and focuses on taking advantage of the freshness and locality of the ingredients. Most of those vegetables come from their own permaculture garden.
Together with @fritschetimo are chef @ericmeier_ and sommelier @melli.kal who make the menu even more pleasurable with a perfect match of wines.
Bravo. Pics: Raspberry-Amasake / chef @fritschetimo / Aubergine - Pepper / two outstanding dishes at @oz_vegi Less