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.
David Jesus, arrived at the beginning of 2020 to the Group, with a huge ambition and an incredible will and strength. In a relaxed conversation, today we know a little more about our Director of Research and Development.
We arrived at the month of January, the number 1 of the calendar. The year turned around and we started a new cycle. With the number one, the restaurant closes for vacations and it's time to relate with nature time.
Accompanying the Expression of Nature, we could not miss the truffle season.
This year something unusual happened: the black truffle appeared before time, which made there a longer period of black and white truffles simultaneously.
Each beginning has an end or in this case a "until now", at least to the products. The daily search and the opportunity to be able to create freely on the Portuguese recipe, culture, territory and product leads the O Paparico Team to explore Portugal from north to south, presenting according to the rhythm of nature, gastronomic proposals that revive and create memories.
