Gastronomy

November Creations 2020

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.

Salty Cod Fish "à Brás"

The traditional “Bacalhau à Brás” from Extremadura, is one of the Portuguese codfish dishes with most recreations in the world.

This codfish, which has been on our menu since September, will now give space to a new element.

It's codfish, without secrets: confined codfish, straw potatoes, egg yolks, “games” emulsion, onion and parsley; these are the elements of this dish.

The classic flavours are present, but the big difference is in the technical care of the points and the value of the product. An involving, acid, fresh, iodized and spicy.

Salty Cod Fish "à Brás"

The traditional “Bacalhau à Brás” from Extremadura, is one of the Portuguese codfish dishes with most recreations in the world.

This codfish, which has been on our menu since September, will now give space to a new element.

It's codfish, without secrets: confined codfish, straw potatoes, egg yolks, “games” emulsion, onion and parsley; these are the elements of this dish.

The classic flavours are present, but the big difference is in the technical care of the points and the value of the product. An involving, acid, fresh, iodized and spicy.

Duck Rice in the Oven with Foie Gras

Duck, rice, chorizo, pine nuts, orange and foie gras: these are the key elements of this dish.

The duck stays one week after being cleaned, hanging in a controlled temperature chamber in order to dry and tend. When it dries, it facilitates the confection process, because it makes the skin crunchier. As it hangs and thanks to the action of gravity, a tendonization occurs due to the stretching of the muscle.

The rice is made in the oven and gets some toasted notes characteristic of this noble work of the Portuguese recipe.

This dish has a special moment in the room, where it is finished involving the rice with foie gras.

All the scenery and dishes refer to "the straw nest", the oven, the comfort, the sharing, the experience.

A spoon dish; without choosing; living and not seeing; asking for more, wanting more, wishing without knowing.

Duck Rice in the Oven with Foie Gras

Duck, rice, chorizo, pine nuts, orange and foie gras: these are the key elements of this dish.

The duck stays one week after being cleaned, hanging in a controlled temperature chamber in order to dry and tend. When it dries, it facilitates the confection process, because it makes the skin crunchier. As it hangs and thanks to the action of gravity, a tendonization occurs due to the stretching of the muscle.

The rice is made in the oven and gets some toasted notes characteristic of this noble work of the Portuguese recipe.

This dish has a special moment in the room, where it is finished involving the rice with foie gras.

All the scenery and dishes refer to "the straw nest", the oven, the comfort, the sharing, the experience.

A spoon dish; without choosing; living and not seeing; asking for more, wanting more, wishing without knowing.

Hibiscus and Pomegranate

We also say goodbye to our pre dessert of hibiscus and pomegranate. The pomegranate is the centre of the celebration and the hibiscus is the flower of the bouquet of this figure. Hibiscus cream, pomegranate granules and hibiscus meringue. Fresh with attitude and presence.

The relationship between the fruit and the leaf, creates a harmony that leaves no one indifferent. The perfect transition moment between the salty and sweet moments.

Now that we have passed through the twelve marks of the year, that we have created and represented them, we must travel and continue follow the trail of nature, so that the next twelve months we have be better.

 

 

Translated by DeepL

Hibiscus and Pomegranate

We also say goodbye to our pre dessert of hibiscus and pomegranate. The pomegranate is the centre of the celebration and the hibiscus is the flower of the bouquet of this figure. Hibiscus cream, pomegranate granules and hibiscus meringue. Fresh with attitude and presence.

The relationship between the fruit and the leaf, creates a harmony that leaves no one indifferent. The perfect transition moment between the salty and sweet moments.

Now that we have passed through the twelve marks of the year, that we have created and represented them, we must travel and continue follow the trail of nature, so that the next twelve months we have be better.

 

 

Translated by DeepL