GASTRONOMY AND CULTURE
Traveling around Brazil and the world is good and pleasant and usually reveals a lot about us. Natural confrontation between diversities, people, cultures, adaptation of different customs and habits.
More than advancing towards the unknown, traveling requires us to take risks, adapt, add ourselves, in short, expand horizons.
When we enter other countries, we touch what is most valuable to them: their people, their uses and customs, their laws and their tradition.
With the same equivalence, the most varied Restaurants are presented to us, some preserved for centuries and valued in their details, since their remote opening.
In these establishments, local culture and cultural development are revealed to us through the evolution of their gastronomy, whether through loyalty to regional customs, the local food offer or the tradition of the personalities of their gourmet Chefs.
Therefore, the art of professional gastronomy has the power to preserve local history or the history of a society in different cultures, all liable to be revisited over time.
Valuing the competence of this art in food preparation, we add the delicacy of Emotional Gastronomy that is made up of the magic that quality cuisine has to awaken, through our senses, our emotions or our affective memory, raising awareness and always renewing something good in us.
RESTAURANTS TO VISIT
BRAZIL
CAMPINAS | SÃO PAULO
. VILLA PARAÍSO
R. Dr. Heitor Penteado, 1716
Joaquim Egidio
(19) 3298-6913 f
www.restaurantevilaparaiso.com.br
. POOR JUAN
Rod. Dom Pedro I, 53 - l52
Madeleine Garden
Galleria Shopping
(19) 3199-0265 f
www.pobrejuan.com.br/restaurante/campinas
HOLAMBRA | SÃO PAULO
. DUTCH MARTIN
Rua Doria Vasconcelos, nº 144
(19) 3802-1295 f
www.martinholândia.com.br
SAO PAULO | SÃO PAULO
. VICOLO NOSTRO
Rua Jataituba, No. 29
Monsoon City
( 11) 5561-5287 f
www.vicolonostro.com.br
. SÃO LOURENÇO SQUARE
R. Casa do Ator, 608
Vila Olímpia
(11) 3053-9300 f
www.pracasaolourenco.com.br
CUIABA | MATO GROSSO
. TALAVERA
Avenida José Rodrigues Prado, 40
Saint pink
www.talaverabar.com.br f
. LÉLIS
R. Mal. Mascarenhas de Moraes, 36
Duke of Caxias II
(65) 3322-9195(65)99981
CHAPADA DOS GUIMARÃES | MATO GROSSO
. MILL OF WINDS MIRANTE
Highway MT 251, KM 01, Y/N
Moro dos Ventos
(65) 3301-1030 | (65) 99971-6464
www.morrodosventos.com.br
MADRID | SPAIN
. LA MANZANA
Paseo de la Castellana, 57
Tel (+34) 912 108 800
Fax +34 912 108 899
Reservations: 91 210 88 12
www.hesperia-madrid.com/restaurante-la-manzana
. SAINT JAMES
W/ Juan Bravo, 26
Reservations (+34) 915 75 60 10
www. juanbravo@restaurantestjames.com
LISBON | PORTUGAL
. THE PERCH
Rua de Entrecampos, 30 A
Reservations: 217 976 265
. THE REED
Prainha Village, 3 Irmãos Beach, Alvor,
8500-072 Portimão
Reservations: +351 282 458 503
PARIS | FRANCE
. BEL CANTO | LES DINERS LYRICS
72, Quai de l'Hôtel de Ville
Tel: 0033 (0)1 42 78 30 18
Fax: 0033 (0)1 42 78 30 28
www.lebelcanto.com
. 58
Champ de Mars - Eiffel Tower
France: 0825 566 662
L'étranger : +33 (0) 176 64 14 64
Reservations: +33 1 45 55 20 04
lafourchette.com
www.restaurants-toureiffel.com.fr
LONDON | ENGLAND
. BEL CANTO | OPERA DINERS' CLUB
67 Bayswater Road
Hyde Park, London, W2 3LG, 020 7262 1678
. JAMIE OLIVER'S DINER PICCADILLY
19 - 23 Shaftesbury Ave
London W 1 D
GASTRONOMY - CURIOSITIES
ORNAMENT OF DISHES - EDIBLE FLOWERS
Flowers lend their color, taste and scent to the decoration of dishes. Far beyond the beautification and valuation of food, certainly the use by the producer constitutes a sublime declaration of affection and respect to those who consume their preparations.
For lovers of menus with floral decoration, we remind you that it is necessary to choose a good place of preparation under the professional guidance of a good Chef, therefore, a good Restaurant.
As a delicate food with specific nutritional value, flowers require greater dedication to be well chosen, washed, handled and stored for general consumption.
being able to be consumed in sweet and savory dishes, not all flowers are edible and, in some, not everything that constitutes them can be used.
Liz d'Ávila Ferreira
BRAZILIAN OIL SEEDS - THE TASTE OF BRAZIL
. Baru Chestnut
. Caju Chestnut
. Licuri Chestnut
. Pará Chestnut
. Pequi Chestnut
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. Amendoim (legume)
. Pinhão (seed)
Typical of Brazil, the c astanha de baru has a flavor similar to peanuts and has a high concentration of iron, omega 6 and 9, high fiber and protein content, in addition to magnesium, calcium and zinc.
Widely used in Brazilian cuisine, this nut is rich in iron and a source of minerals such as calcium, phosphorus and sodium, and unsaturated fats.
It has an intense flavor similar to coconut and can be consumed roasted or in the form of flour, in the preparation of sweets, granola, milk or oil. It has a high protein content.
Typical of the Amazon Forest are very tasty being used in several savory and sweet dishes, they have a high concentration of selenium, phosphorus and potassium.
THE pequi chestnut It is located inside the kernel of the fruit and is not yet well known because its extraction offers some difficulty due to the thorns of the pequi. It is quite tasty and is a great source of zinc and iodine, calcium, iron and manganese.
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AMENDOIM (legumes)
Much appreciated in Brazil, peanuts have a high concentration of fats, fibers and proteins, being consumed raw, roasted, caramelized, in pastes and butter.
PINHÃO (seed)
Versatile and tasty, the pinhão is also known as the Paraná nut and is present in many typical Brazilian parties. The pine nuts shape inside in one pinecone closed which over time opens up to release as if they were woody petals, the pine nut. This seed has minerals such as iron, potassium, calcium, magnesium and zinc.
source: www.embrapa.br/florestas
.
VINHOS
"APPs" FOR ENTREPRENEURS:
. Wine Spectator Wineratings
. Wine Notes
. Vivino
. Cork Stopper Fee
DICAS
Servir o vinho na temperatura adequada valora o sabor sendo muito agradável.
A tabela abaixo auxiliará na arte de bem servi-lo.
Sociedade da Mesa
Sociedade da Mesa
O vinho em contato com o ar inicia seu processo de oxidação, seja por estar aberto durante o seu consumo ou por má vedação de sua rolha. O aroma traduz a qualidade de um bom vinho e certamente uma garrafa que exala um aroma forte, semelhante ao odor de vinagre, com amargor acentuado não será aprazível consumi-lo, uma vez que, certamente oxidou. Não perdê-lo também é uma arte!
Sociedade da Mesa
HARMONIZAÇÃO - QUEIJOS E VINHOS BRANCOS
A simplicidade e o aconchego de uma reunião para saborear queijos e vinhos é sempre agradável e constantemente relembrada por todos.
Não há nada mais acolhedor e amável que apreciar descontraidamente pão, queijo e vinho, na presença de uma boa companhia ou em encontros com os amigos.
Apresentamos um quadro prático de alguns queijos e suas harmonizações, para que este possa facilitar suas reuniões e que você possa acertar nas escolhas desta reunião, agradando a todos.
Liz d'Ávila Ferreira
QUEIJOS BRASILEIROS
O Brasil tem sido premiado em diversos Concursos Mundiais de Produtores de Queijos e Laticínios. Em 2021, um ano muito especial, os brasiuleiros receberam 57 medalhas no Concurso Mundial - Mondial du Fromage et des Produits Laitiers - na cidade de Tours, na França,.
Organizado pela Guilde Internationale des Fromagers, Associação que congrega produtores de queijo de vários países, 46 países participaram e foram apresentados 900 queijos.
Produtores dos Estados de Minas Gerais, São Paulo, Pará, Goiás, Mato Grosso do Sul e Paraná concorreram às 331 medalhas, onde foram oferecidas 183 confecções brasileiras diferentes.
As conquistas brasileiras receberam 20% dos prêmios, com 5 medalhas super ouros, 11 ouros, 24 pratas e 17 bronzes. Especialmente, os queijos da Serra da Canastra – Minas Gerais, destacaram-se e agradaram o consagrado paladar dos franceses.
Queijos como: JP de João Teixeira, Campo Belo de Antônio Martins, Mandala 12 meses, Manto da Serra, Canastra Reserva do Ivaí, Canastra Serjão Maturado e Queijo Minas Artesanal Quilombo, estiveram entre os mais apreciados e premiados.
No sudoeste de Minas, a região da Serra da Canastra é formada por um conjunto de serras que estão entre as cidades de São Roque de Minas, Vargem Bonita, Sacramento, São João Batista do Glória, Delfinópolis e Capitólio. O paredão geográfico que dá nome à região, a Serra da Canastra, corta especificamente São Roque de Minas, Vargem Bonita e Sacramento.
O clima, a altitude, os pastos nativos e as águas da Serra da Canastra dão a esse queijo um sabor único: forte, meio picante, denso e encorpado.
Desde maio de 2008, o Queijo Canastra é patrimônio cultural imaterial brasileiro com seu título concedido pelo Instituto do Patrimônio Histórico e Artístico Nacional -IPHAN. Diversas empresas de turismo do Estado de Minas Gerais têm oferecido viagens de turismo gastronômico para visitações e estadias em fazendas e fabricantes nacionais de queijos premiados, para que sejam conhecidos pelos brasileiros também.
Vale a pena conferir!
CULTURE
IN SEARCH OF EMOTIONAL GASTRONOMY!
"TOURIST" LAWS
“Tourism” law is a term used for the laws that tourists come to incur when they are in transit in other countries, therefore, they are published local laws that are often unknown to those on a tourist trip.
The cities of several countries have organized themselves legally to protect themselves from social transgressions and and use various fines to do so.
To some examples:
In Portugal, when the tourist is in transit through the country and uses road buses as transport, they do not stop on the roads. In Caiscais, it is forbidden to step on the grass, walk with pets on the beach or camp.
In Spain, in Palma de Mallorca, it is forbidden to leave the beach wearing a bikini or bathing suit. Likewise, in Barcelona it is forbidden for women to walk on the city streets wearing short blouses or "tops" and men without shirts.
In Italy, specifically in Venice, there is no pigeons are fed. In Florence it is forbidden to eat around churches and public buildings and in the city of Capri it is forbidden to wear clogs or noisy shoes in the streets.
In this way, it happens in many other countries and it is always very good for the tourist to be socially adequate so that their fun is complete. When leaving to travel abroad, check with your tour guide or travel agent.
MUSEUMS
Visiting preserved places and Museums can always compose a good trip, although, it's interesting what let's be informed on a set of aspects that make up these visitations.
Let's remember that in addition to getting to know places, people and making friends, we also leave a little about us and the culture of our country in this great exchange of presences and values.
VISITATION LABEL
1. No scream calling friends or giving laughter and no run pointing works. several
people they are silent and concentrated because they want to observe works of art alone.
2. Avoid passing in front of third-party cameras or camcorders, when your use.
3. Read in advance at most various guidelines presented on site.
4. Download the applications offered by the Museum to tourists, they always help.
5. Do not use reserved or preferred elevators, when offered to the restricted public
6. No you have hurry nor keep away the other visitors disputing best spaces; construction
in art resuppose calm and observance.
7. None tourist or nationality has priority, everyone must respect each other to catch up the
same objective, in pleasant conviviality.
8. When photograph is attentive to people, construction, warnings or sculptures that can
be your back. Every movement requires attention, caution and tranquility.
9. Respect local prohibitions.
10. Keep silent always.
11. Do not stop talking distractedly in front of the works, preventing their visibility.
12. No to disturb you visitors what if hold absorbed towards one painting, piece or sculpture,
they need this posture of stillness to contemplate the work and capture the creative desire of the
author.
13. You banks or chairs located near the works are not used snack, change kids short or long
rest. These are purposely placed for observation, per a time largest, of works of renowned fame
and greater demand.
14. Look for speak the language of the country or The tongue in larger commercial expression,
so that calls are streamlined not interfering with the movement of others.
15. Do not complain to attendants or other visitors in the native language, having the impression that you
are not being understood, so that disaffections or constraints do not occur.
16. Organize your time in visitation and come back various times to the same place. No it suits
use at cafe chairs and sleeping stairs.
17. Children must be accompanied and to maintain equal silence. Young students locations also
learn “in loco” about the History of Art.
18. Use the resources offered in the visited place (visit guides, phones, maps, dashboards, etc.). In case
of the phone guides, inform yourself about all the technological functioning of the same with the
attendant at the counter in withdrawal before starting your visit, so you don't get lost visitation
time learning about the use of material offered or occur disorientation along the way.
19. In visitations in groups follow your guide, following your group, and in the case in distancing,
let me know the responsible of the group
20. Respect the strings and boundaries.
21. Doubts, curiosities and information about the works, use the trained employees, the headphones
maps and those in charge of the room.
22. Being polite and patient with other tourists and especially with local people is always expected; the
country of origin of each visitor is constantly in evidence.
Liz d'Ávila Ferreira
MUSEUS DE COMIDAS E BEBIDAS
SIX MUSEUMS TO EXPAND YOUR KNOWLEDGE… AND YOUR HUNGER
by: Sophie Friedman
March 5, 2021
Delve deep into the history of your favorite food and drink at these food museums around the world.
Food is so much more than what's on your plate. Each ingredient has a story, an evolution, until it reaches your table. Food and drink museums are places where these stories come to life. Around the world there are hundreds of them, with information about food and culture or covering a single ingredient such as mustard or kimchi.
Here we've rounded up six food and beverage museum options to consider on your next foodie adventure.
Alimentarium Vevey, Switzerland
After Nestlé's headquarters left this grand neoclassical building behind in 1979, the pale yellow limestone building remained empty until 1985, when the company opened the Alimentarium, which it claims is the world's first food museum. The Alimentarium is on Lake Geneva and the garden - whose vegetables and herbs are used by the museum's chefs - lazily leans over the waters. Through interactive exhibits, the permanent installation of the Alimentarium takes a broad look at what is food, what is consumed around the world, the food chain from farm to table and how what you choose to eat affects global health. Temporary exhibitions such as “Beurk! Yuck! Igitt!” [English onomatopoeias for disgust] bring an unassuming look at the “foods we love to hate”. Games, workshops and cooking classes make this a welcoming space for children.
Cite du Vin Bordeaux, France
In a gleaming, snaking building north of Bordeaux is this temple of wine, where touchscreens and a synchronized audio guide take you deep into the world of winemaking. France is known worldwide for its tradition in this area, and Bordeaux is the largest producing region in the country, but the history of wine begins more than 4,700 km away, in the Caucasus. How did grapes get to the Mediterranean and Europe? How is wine grown (and consumed) around the world, from Cape Town to California? What should you serve with the Bordeaux wine you choose? Discover the answers as you ascend to the eighth floor on the observation deck for a panoramic view of the city of Bordeaux and a delicious wine tasting.
Cup Noodles Museum Osaka and Yokohama, Japan
Is there any processed food more iconic than Cup Noodles? Learn the history of instant ramen and the inventor of Cup Noodles, Momofuku Ando (after David Chang's restaurant empire) at one of two museums, in Osaka and Yokohama. They are incredibly interactive, with workshops where you can create custom Cup Noodles – from flavor to label design – and make your own instant ramen from scratch. The museum's food court, Night Bazaar, is designed to look and sound like a street food fair where you can sample noodles from eight countries, including Italy, South Korea and Malaysia. This is a fantastic museum for children; in addition to the workshops, there is a playground, Cup Noodles Park, where they can pretend to work in a noodle factory.
Frietmuseum Bruges, Belgium
Potatoes are so important to Belgian cuisine that, facing a surplus in early 2020, the Belgapom industry urged Belgians to eat more potatoes to avoid waste. If double serving of fries is your kind of civic duty, visit the Frietmuseum in Bruges, the world's first (and only) museum dedicated to fries! The museum is housed in a beautiful Gothic building from the late 14th century, in one of the oldest buildings in the UNESCO-listed historic center of Bruges. Discover 10,000 years of history and the journey of the humble potato, from Peru to Belgium, learn how French fries are made and what makes Belgian fries (or frieten) recognizable, and taste some hot, straight from the pan . Go from savory to sweet around the corner and stopping at Choco-Story Brugge, a chocolate museum created by the Frietsmuseum's father-son duo, Cédric and Eddy Van Belle.
Musei del Cibo Parma, Italy
This set of seven museums, outside central Parma, celebrate essential elements of Italian cuisine from the Emilia-Romagna region: tomatoes, pasta, Parmigiano-Reggiano cheese, Felino salami, Parma ham (prosciutto), Culatello di Zibello ( the lesser-known cousin of Parma ham) and wine (the organization hopes to open a porcini mushroom museum next year). All museum exhibits have the same format: product history, tools used to grow/make/cook, its role in art and how it is used today. The history sections provide fun information: tomatoes arrived in Italy from Peru and Ecuador in the mid-16th century via Spanish conquerors; wine, tomato and salami were favorite subjects for still life paintings; in the 15th century, an 18kg piece of Parmigiano-Reggiano required milk from up to 50 cows. The pasta and tomato museums are together; the others are located south and northwest of the city center. Don't worry if olive oil seems unfair; it is not part of the Musei del Ceibo, but a 15-minute drive from the Parmesan museum is also an olive oil museum.
Southern Food & Beverage Museum New Orleans, Louisiana
The history of Southern American cuisine is explored at this New Orleans museum, where thought-provoking exhibits show how it evolved from African, Caribbean and European traditions. Past and present displays include the super-detailed “Creative Kitchen of Al Copeland,” founder of the Popeyes chain; “Red Bean City,” which explains how beans red and rice has become an iconic dish of Louisiana Creole cuisine; and “Gallery of the South: States of Taste”, a deep dive into the food and eating habits of the southern states. from the USA.
source: #guiamichelinbrasil
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WHAT IS THE MICHELIN GUIDE BIB GOURMAND CATEGORY?
Find out more about the selection that indicates good quality cuisine at a good price
Written by MICHELIN Guide Brazil Editorial Team
12 JANUARY 2022
Contrary to what many believe, the MICHELIN Guides are not just for 'haute cuisine'. From luxurious restaurants to local bars, the guide offers options in the most varied price ranges.
Since 1997, 'good quality, good value restaurants' have been nominated to the Bib Gourmand category . The price range for a restaurant to be rated 'Bib' varies from country to country, depending on the cost of living in each location. It's not just about the price though - the cuisine must also be of good quality.
There is no set formula for a restaurant to be classified as a Bib Gourmand - all are unique and can vary greatly from one establishment to another. The Hunan Bistro in New York serves hearty Hunan food. Also known as Xiang cuisine, it is mouthwatering, with typical specialties such as green beans sautéed with minced pork, pepper and konjac noodles.
At Restaurante ñ, in The Hague, menu options include fresh seafood, chili peppers and dishes served with fresh, sophisticated sauces, as well as an excellent selection of cheeses and charcuterie. At Edosoba Hosokawa in Tokyo, soba al dente stands out among the locals.
What Bib Gourmand restaurants have in common is their simpler style of cooking, which you often think you could try to replicate at home. In addition, they will also leave you with a feeling of satisfaction for having eaten such a good dish for such a reasonable price.
They may not be as well known to the general public as starred restaurants, but they are in high demand among guide followers, where our inspectors spend the same amount of time discovering and evaluating them.
CARTA AOS LEITORES
Caros Leitores,
Quando pensamos no termo gula naturalmente ocorre a associação imediata de comer exageradamente e dificilmente a sutil consciência de despertarmos para algo, a necessidade de uma revelação, um resgate, uma compensação, um reequilíbrio.
A atenção sobre nós faz com que uma percepção mais profunda traga à tona nossos anseios e de quais alimentos estamos nos preenchendo para equilibrar a balança do nosso plano emocional.
Digamos que neste momento estamos tratando de pequenos excessos sem exageros, na gula não ansiosa, reveladora, na pequena gula "do bem" que aponta nossa descentralidade.
Desejamos provocar vocês salientando a importância de permitir-se ir ao encontro da elaboração de alimentos, pessoalmente significantes, que possam resgatar o equilíbrio emocional momentaneamente ou definitivamente.
A importância da culinária que evoca o plano emocional encontra-se no reverente momento que ao saborear uma refeição, um registro vivencial nos leva ao ponto de constituição de nossa mais sublime afetividade, ou seja, nossa memória afetiva.
A cozinha da avó tem gosto, a adolescência tem gosto, as festas em família têm gostos, os almoços de mãe têm gostos, o jantar de noivado tem gosto, os nascimentos dos filhos têm gostos, as grandes decisões têm gostos.
Sim, a vida tem muitos gostos!
A boa cozinha elaborada para provocar um mundo de sabores também desperta, equilibra, eterniza e, algumas vezes, cura um mundo de emoções.
Permita-se!
Liz d'Ávila Ferreira
2021