Your profile is incomplete.
Feed others more info about you.
Restaurants
- 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 | Japanese Cuisine
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 Restaurante
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 Cebicheria
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
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at at Central
Virgilio Martinez’s CENTRAL being crowned the new Nº 1 at the @theworlds50best this year, signals not just a remarkable performance of Peru (@centralrest , @mitsuharu_maido , @kjollerest , @maytalima ) but also a much-deserved spotlight of Latin America in the world’s gastronomy.
The region... More
Virgilio Martinez’s CENTRAL being crowned the new Nº 1 at the @theworlds50best this year, signals not just a remarkable performance of Peru (@centralrest , @mitsuharu_maido , @kjollerest , @maytalima ) but also a much-deserved spotlight of Latin America in the world’s gastronomy.
The region had 12 restaurants on the list plus “The World’s Best Female Chef 2023” which this year was awarded to elena_reygadas from @restauranterosetta in Mexico City by the hands of Leonor Espinosa @leoescocina from @leorestaurantcol in Bogotá (last year’s winner) and “The World’s Best Pastry Chef 2023”, which was given to @piasalazarort from @nuema_restaurante in Quito.
In the pics, six dishes from @centralrest that stayed with me since last February, Elena Reygadas, Leonor Espinosa and Pía Salazar:
“Murike grouper, Razor clams, Vongole”
“Sea urchin”
“Mil Lab, “Native potatoes, Cushuro, egg yolk, beef”
“Lobster, Aji Amarillo”
“Amazonian Water: Pacu, watermelon, Coca Leaf”
"Octopus, sea lettuce, codium" Less
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
Red prawns with garlic, bobby beans and egg yolk. Consommé from their heads. @ricardcamarena
Copy the code to embed the post
- João Wengorovius added a new meal Dinner at Ricard Camarena at Ricard Camarena
Cold “Carabassot”soup, frozen yoghurt powder and fresh herbs @ricardcamarena