Gastronomy is not only about the purpose of conception, we stress that pleasure should be governed by reason, which results in moderation and the satisfaction of the senses invested in the perception of an exemplary culinary creation.
"Never turn your back on God when diving in search of Lucifer's fingers". Lucifer's fingers, the rare Portuguese delicacy that men risk their lives to harvest.
“Percebes”, an enigmatic species: mysteries that continue after Darwin... What are they doing in the sea?
The use of fish eggs is already well established in the portuguese gastronomy. Examples of this are the fresh roe, such as codfish and hake, and the dried roe, such as octopus and canned sardine, the so-called Portuguese caviar.
How noble the use of a vegetable can be. The subjectivity of food and eating practices profoundly characterises each culture and our recipes.
This month marks a new beginning! Number six on the calendar has a special flavour this year as it is the month when we reopen our doors to welcome our guests again. June marks time, half of which has already passed and half of which is still to come.
May begins with a tribute to work, to the workers, those who fought for their sector, those who like us have a profession that characterizes work, a lifestyle, a way of being.
As part of the company's internship plan, I spent two weeks in the "essential" restaurant, owned by Chef André Lança Cordeiro in Lisbon. Through this text I intend to succinctly relate the experience I lived in it.
We enter number four on the calendar, a month of great changes in light, time, colours, and scents. Impetuous changes dictated by Nature. We are in spring.
The purpose of this journal is to tell you a little about my experience at the Frantzén restaurant, with three Michelin stars and considered number 21 in the world by the 50th Best's Restaurants in Stockholm, Sweden.
We reach number three on the calendar, and with it we present the expressions of nature and what comes from it. Step by step with hope and focus on improving times; we hover with the wind, between the bursts of the sea and the fog that cosies up the mornings.
In this fully didactic document, some conservation techniques/processes will be presented in a general way, with practical examples that we apply at O Paparico. These processes will be drying, smoking, fermentation, and pickle.
We enter number two, a month that reflects the preparations of the previous month and looks forward to new sowings.
In February it is time for the vegetable garden to sow leek, beet, onion, carrot, coriander, cauliflower, asparagus, spinach, beans, watermelon, turnip, bell pepper, radish, cabbage, parsley and tomato.