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White and Black Truffles

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.

Taking advantage of this gift from nature, a White and Black Truffle Menu was created, which was available at O Paparico for two weeks.

We maintained our line of thought in the act of creation this Menu. However, this product was approached with a more classic and robust touch in terms of flavours. A palette of earth colour, composed by the presence of wild mushrooms, foie, butter, dried fruits and of course, the truffle!

The truffle was the crown jewel in all dishes. Not because it is a product of high value, but because of its value. It added not only flavour but also aroma; it involved all people not letting anyone be indifferent.

If the white truffle brings aroma and has a more fragile flavour, the black truffle is its opposite.

The Menu represented a balance between the aromas and flavours of the season, with the truffle playing a balancing role.

This menu was composed by a Snack, two Starters, two Mains and three Sweet Moments; the perfect balance of the relationship between what is the senses of nature and our gastronomic interpretation.

"Pastel de Chaves"

It marked the beginning of this trip of the Truffle Menu; a crunchy golden dough, where truffle is the empowering detail of this moment. A striking connection to our recipe from the interior of Portugal, involving a classic but always delicious combination of well-done meat, wild mushrooms and... black truffle.

"Pastel de Chaves"

It marked the beginning of this trip of the Truffle Menu; a crunchy golden dough, where truffle is the empowering detail of this moment. A striking connection to our recipe from the interior of Portugal, involving a classic but always delicious combination of well-done meat, wild mushrooms and... black truffle.

Wild Mushrooms, "Lardo" and Black Truffle

From the snack we move on to the Wild Mushrooms dish, with Onion Purée and Truffle. The earthy flavour of the mushrooms combines with the roasted onion puree, gaining structure and rounding the flavours in search of balance. With the Umami that gave it the belly lightly salted and smoked of traditional “Bísaro” pork.

This dish ends on the table with a rich sauce of mushrooms, which harmonizes all the flavours and textures. 

Wild Mushrooms, "Lardo" and Black Truffle

From the snack we move on to the Wild Mushrooms dish, with Onion Purée and Truffle. The earthy flavour of the mushrooms combines with the roasted onion puree, gaining structure and rounding the flavours in search of balance. With the Umami that gave it the belly lightly salted and smoked of traditional “Bísaro” pork.

This dish ends on the table with a rich sauce of mushrooms, which harmonizes all the flavours and textures. 

Egg, S. Jorge Cheese and White Truffle

Following the trip came the Egg with Mashed Potatoes and S. Jorge Cheese, Croutons, Meat Sauce and Smoked Foam. The white truffle laminated on the table, fills this moment of aroma and unites all the flavours of this dish.

Egg, S. Jorge Cheese and White Truffle

Following the trip came the Egg with Mashed Potatoes and S. Jorge Cheese, Croutons, Meat Sauce and Smoked Foam. The white truffle laminated on the table, fills this moment of aroma and unites all the flavours of this dish.

Carabiner and Trumpets of Death

Moving on to the main ones we present a dish where the adjectives are: sweetness, acidity, body, structure and sensory irreverence. Counting already with the introduction of some fermented that we have been producing since the summer, in this case, fermented purple clover vinegar, textured that lent to the dish a fresh and unusual note.

Carabiner and Trumpets of Death

Moving on to the main ones we present a dish where the adjectives are: sweetness, acidity, body, structure and sensory irreverence. Counting already with the introduction of some fermented that we have been producing since the summer, in this case, fermented purple clover vinegar, textured that lent to the dish a fresh and unusual note.

Duck, Foie Gras and Winter Vegetables

We conclude these moments with the Duck wrapped in Ham and Tender Pasta, Stuffed with Foie and Black Truffle and Winter Vegetables.

This is finished at the table, with sour cream, black truffle and sauce... the sauce... a truffle sauce, duck sauce, mushrooms and foie, linked with cream and “Madeira” wine.

We leave the description to your creativity in creating the flavours in your mind.

Duck, Foie Gras and Winter Vegetables

We conclude these moments with the Duck wrapped in Ham and Tender Pasta, Stuffed with Foie and Black Truffle and Winter Vegetables.

This is finished at the table, with sour cream, black truffle and sauce... the sauce... a truffle sauce, duck sauce, mushrooms and foie, linked with cream and “Madeira” wine.

We leave the description to your creativity in creating the flavours in your mind.

Baked Apple

The Sweet Moment was initiated by Baked Apple; apple in various textures, mounted like a “Mil Folhas”, finish with a baked apple syrup.

If we close our eyes and let ourselves be carried away, we relive the moment when we bake the apples at home, in the wood oven and enjoy ourselves without thinking about tomorrow.

Baked Apple

The Sweet Moment was initiated by Baked Apple; apple in various textures, mounted like a “Mil Folhas”, finish with a baked apple syrup.

If we close our eyes and let ourselves be carried away, we relive the moment when we bake the apples at home, in the wood oven and enjoy ourselves without thinking about tomorrow.

"Menina" Pumpkin and Butternut Squash "Queijada"

We then moved on to the Pumpkin Cheese, a dessert that was already on our menu and that we transported to this Truffle Menu, adapting some elements and enhancing the truffle.

Salty caramel with black truffle, confit lemon ice cream and white truffle.

Between the sweet, the salty, the earthy flavour and the truffles; between the aromas and textures, we have a whole trip that brings us to much more than a dessert, to much more than a simple sweet moment.

"Menina" Pumpkin and Butternut Squash "Queijada"

We then moved on to the Pumpkin Cheese, a dessert that was already on our menu and that we transported to this Truffle Menu, adapting some elements and enhancing the truffle.

Salty caramel with black truffle, confit lemon ice cream and white truffle.

Between the sweet, the salty, the earthy flavour and the truffles; between the aromas and textures, we have a whole trip that brings us to much more than a dessert, to much more than a simple sweet moment.

"Barroco"

We finished our Menu with the Baroque Eclair, stuffed with hazelnut and truffle, raised with small details of gold leaf, and gold dust, in a scenery all golden, paying this tribute to the historical and opulent context of the baroque in Portugal.

"Barroco"

We finished our Menu with the Baroque Eclair, stuffed with hazelnut and truffle, raised with small details of gold leaf, and gold dust, in a scenery all golden, paying this tribute to the historical and opulent context of the baroque in Portugal.

The best flavours that culminated with the best products of the season, in a single and special Menu.

"Creepy", "fantastic", "I want this always", "travelled", "tastes of going to heaven", are small descriptions of our Guests and no one better than those who visit us and live an experience with us, to describe what we do.

As we cook´s and interpreters of Nature, we feel that this Menu has done justice to the products she has offered us, besides the gratitude we all feel for the opportunity to use such a special product.

We believe that each guest experienced such a unique moment as this Menu. And in this way, we wanted to open our Portuguese cuisine to the world, creating symbioses with ingredients of great nobility and unique characteristics, which will be repeated in this thematic menu format in the course of 2021, with more surprises and memorable proposals. We are already looking forward to returning to service!

 

 

Translated by DeepL.