Gastronomy

October Creations

It is time to say goodbye to some moments that have accompanied us. Nature dictates the rhythm, the compass and with the products of the season, we make the best choreography possible, where the choreographer is Portugality.

Each dish we present is part of us. Each member of the team has his role creating, harmonizing and consolidating this moment of expression. We are one, we are Paparico. And only with this thought we will continue to make each guest happy and living the expressions of nature!

Clams from Algarve “Bulhão Pato"

Present since July in our menu, this dish of origin in Extremadura, is named after the Portuguese poet Raimundo António de Bulhão Pato, having expressed this delicacy in one of his poems.

We present it in the most traditional way: with garlic, coriander, white wine and lemon juice, without secrets. The secret is the product and we only choose the best that nature gives us.

We believe that what made this dish, was the brioche roasted on the ember, barred with butter and mayonnaise of coriander and garlic. Raising the level of common habits of consumption, praising techniques, products and enhancing flavours.

Clams from Algarve “Bulhão Pato"

Present since July in our menu, this dish of origin in Extremadura, is named after the Portuguese poet Raimundo António de Bulhão Pato, having expressed this delicacy in one of his poems.

We present it in the most traditional way: with garlic, coriander, white wine and lemon juice, without secrets. The secret is the product and we only choose the best that nature gives us.

We believe that what made this dish, was the brioche roasted on the ember, barred with butter and mayonnaise of coriander and garlic. Raising the level of common habits of consumption, praising techniques, products and enhancing flavours.

Pork “Pezinho” with Coriander

A typical Alentejo dish, which has been on the menu for the last two months. A pork foot (literally), filled and glazed with its own sauce, where the combination of coriander, vinegar and lemon fermented, raised the flavours and aromas in it.

Pork “Pezinho” with Coriander

A typical Alentejo dish, which has been on the menu for the last two months. A pork foot (literally), filled and glazed with its own sauce, where the combination of coriander, vinegar and lemon fermented, raised the flavours and aromas in it.

Squid “à Setubalense"

He says goodbye to our menu after two months of great commitment. Small calibre cuttlefish, grilled and glazed with its own sauce with ink, which brings iodine and sweetness. It swayed very well with the smoke notes of its confection.

We added an organic white bean purée, emulsified with chorizo fat, which praised all the flavours and textures present in this dish. The same was presented in two moments: first the grilled cuttlefish with the bean purée and its sauce and second, a squid passed by a tempera of cuttlefish ink, finished with some “flor de sal” flakes and a mayonnaise of cuttlefish ink and lemon.

Squid “à Setubalense”

He says goodbye to our menu after two months of great commitment. Small calibre cuttlefish, grilled and glazed with its own sauce with ink, which brings iodine and sweetness. It swayed very well with the smoke notes of its confection.

We added an organic white bean purée, emulsified with chorizo fat, which praised all the flavours and textures present in this dish. The same was presented in two moments: first the grilled cuttlefish with the bean purée and its sauce and second, a squid passed by a tempera of cuttlefish ink, finished with some “flor de sal” flakes and a mayonnaise of cuttlefish ink and lemon.

90 day aged Grilled Old Cow “Minhota” Sirloin with “Tronchuda” Cabbage

Since the Paparico faced the current reality in which we live and evolved to the current model, that the grilled old cow “minhota” sirloin was present in the menu. Although it has evolved to several versions since the first one - where the old cow was presented laminated with an tomato “coração de boi” salad, watercress and onion pickles in petit masseng (very unique wine from the south of France, sweet and with very reverent notes) - its current version was composed of a celery puree and grilled cabbage, where the smoke notes linked with the unctuosity and the flavours of celery root and in which, with the softness of lamb, made this dish unique and special.

90 day aged Grilled Old Cow “Minhota” Sirloin with “Tronchuda” Cabbage

Since the Paparico faced the current reality in which we live and evolved to the current model, that the grilled old cow “minhota” sirloin was present in the menu. Although it has evolved to several versions since the first one - where the old cow was presented laminated with an tomato “coração de boi” salad, watercress and onion pickles in petit masseng (very unique wine from the south of France, sweet and with very reverent notes) - its current version was composed of a celery puree and grilled cabbage, where the smoke notes linked with the unctuosity and the flavours of celery root and in which, with the softness of lamb, made this dish unique and special.

“Jesuíta” and Smokeless Rosé Tea

Coming to the sweet moment, we present one of the moments that most marked our guests: the “Jesuíta”.

The “Jesuíta”, besides a historically outstanding dessert, praises the value and growth of our pastry chef Ana Macedo, by translating into a dish a moment that relates a gastronomic experience with the freedom and affirmation of the female sex in society; a sweet cry of presence.

The “Jesuíta” from Santo Tirso, marked society by being served with a cup of tea with rosé wine, so that the ladies could consume wine without being judged. The tea served as a mask for the real experience of enjoying this sweet.

Our version, presented the “Jesuíta” in the most traditional way, with puff pastry and egg cream, where we presented in a tea glass, a garnish where the rosé wine incorporates a cream and an ice cream with blackberries. We add a crumble of toasted butter making the connection and balance with the butter of the “Jesuíta”. Notes between the acid, the fat and the sweet, was what made this dessert so special.

This moment is a reflection of the creation of a recipe from history and culture, where from the shop windows of confectioneries and consumer habits, an involving experience is created that takes us back to the time when everything was different. It's up to us now to make it different!

Translated by DeepL

“Jesuíta” and Smokeless Rosé Tea

Coming to the sweet moment, we present one of the moments that most marked our guests: the “Jesuíta”.

The “Jesuíta”, besides a historically outstanding dessert, praises the value and growth of our pastry chef Ana Macedo, by translating into a dish a moment that relates a gastronomic experience with the freedom and affirmation of the female sex in society; a sweet cry of presence.

The “Jesuíta” from Santo Tirso, marked society by being served with a cup of tea with rosé wine, so that the ladies could consume wine without being judged. The tea served as a mask for the real experience of enjoying this sweet.

Our version, presented the “Jesuíta” in the most traditional way, with puff pastry and egg cream, where we presented in a tea glass, a garnish where the rosé wine incorporates a cream and an ice cream with blackberries. We add a crumble of toasted butter making the connection and balance with the butter of the “Jesuíta”. Notes between the acid, the fat and the sweet, was what made this dessert so special.

This moment is a reflection of the creation of a recipe from history and culture, where from the shop windows of confectioneries and consumer habits, an involving experience is created that takes us back to the time when everything was different. It's up to us now to make it different!

 

 

Translated by DeepL