December has arrived, a time that marks the end of a year that was intense, audacious and challenging. "The most wonderful time of the year". It is a month of celebration, that fills our city with lights, love, smiles and pride. Even the air smells different, there's a specific fragrance connected to this date. It cannot be expressed into words, it can only be felt.
It´s impossible to remain indifferent to the colours of the trees and vegetation, as well as the delicious and privileged products that we find in this season. Today, we present some of the dishes that were part of our October menu. Who knows, maybe next year we'll see these dishes again at O Paparico.
This season brings us smells, colours and flavours and persimmon are one of autumn's favourite fruits.
Autumn - an expression of Latin origin, "autümnus" or "autümum" - is the time for harvesting. With the arrival of autumn comes new colours, aromas and flavours, typical of a colder season.
A new month is coming and with it new dishes and a new menu. Today, we present some of the dishes that were part of our August creations.
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.
